PINE ISLAND COUNTRY CLUB POOL KITCHEN

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . Observed no thermometer available in facility. Verification visit required to ensure a thermometer is obtained.

4-501.11 Maintain equipment in good repair. Observed sanitizer dispenser at 3-comp sink unable to dispense sanitizer. Facility is using Quat sanitizer that is in a jug. PIC stated that sanitizer will be hand mixed and kept at proper concentration when being used to sanitize until dispenser is serviced. PIC stated that they will call a technician to service the dispenser. Verification visit required to ensure sanitizer dispenser is able to dispense sanitizer at proper concentration. REPEAT. Points not escalated due to different piece of equipment needing repair on last inspection.

-REPEAT- 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed floor throughout kitchen in significant disrepair. Flooring has holes in the top layers and is no longer smooth and easily cleanable. Per management, there is a plan to replace the flooring when the facility closes for the winter. REPEAT.

6-301.14 Post a handwash sign at each handsink. Observed missing handwash signs in bathrooms. Both bathrooms were recently remodeled. EHS supplied signs to PIC.

4-501.11 Maintain equipment in good repair. Observed broken ice machine. Ice is currently brought in as needed from the main kitchen in “for ice only” buckets. There is a service request in with maintenance for repair.

-REPEAT- 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed floor throughout kitchen in significant disrepair. Flooring has holes in the top layers and is no longer smooth and easily cleanable. Per management, there is a plan to replace the flooring when the facility closes for the winter.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager on site during inspection. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed grapes stored over cut mixed fruit and melons in the reach in cooler. CDI: Items reorganized. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer from the dispenser at 0ppm. PIC stated that she noticed the bottle was low, but thought she had enough for today from the dispenser. She stated that she obtained some in a bottle to dilute for the sanitizer buckets since there is only a very large container in the main kitchen. CDI: PIC was advised to test the sanitizer each time it used in order to determine if it is the correct concentration. The line to the dispenser is not properly primed, indicating that the stock solution bottle is too low to dispense properly. PIC able to hand dilute with the product obtained from the kitchen for washing dishes. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chopped grilled chicken held on top of conveyor oven below 135F. CDI: Chicken was taken back to the main kitchen and rapidly reheated to over 165F before use. Ensure that all hot held items are kept in proper holding equipment to maintain temperatures at 135F or below. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sliced cheeses stored in prep top cooler above 41F. Cheeses were in shallow pans and wrapped in plastic. CDI: Product voluntarily discarded. EHS advised that cheese should be directly in contact with the pan and in a deeper pan to maintain temperature. EHS advised that a lid may be utilized to prevent temperatures from rising as well. Observed sliced turkey, sliced ham, and sliders in cooler drawer above 41F. PIC stated that these were prepared in the main kitchen this morning and then brought to her kitchen. EHS advised PIC that she should reject any food items above 41F or below 135F as this kitchen does not have the capacity to properly cool or reheat. Items were taken up to the main kitchen and rapidly cooled in walk in cooler. REPEAT VIOLATION Future violations of cold holding will result in a risk control plan and/or permit action. Ensure PIC is monitoring temperatures of food products regularly. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed pico de gallo (8/15) in prep top held past 7 days. CDI: Pico voluntarily discarded. REPEAT VIOLATION Points not increased due to this being the only item out of compliance. Future violations will result in point deduction. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed sanitizer bucket at 0ppm. PIC stated that she had hand diluted the sanitizer when she got in this morning. CDI: Bucket changed. Ensure that sanitizer is changed at a frequency that ensures it does not fall below required limits. EHS advised that more use means the bucket will need to be changed more frequently.

4-501.11 Maintain equipment in good repair. Observed bottom left cooler drawer with rust damage.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed floor throughout kitchen in significant disrepair. Flooring has holes in the top layers and is no longer smooth and easily cleanable.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-Pf- *Observed - PIC/Chef unable to answer most questions regarding illnesses and symptoms. Chef began working for establishment a couple of days ago. All food employees shall be trained on foodborne illnesses and symptoms before working with food. *CDI - EHS educated PIC on Foodborne illnesses. EHS provided employee health policy during a previous inspection and informed Chef to read and sign document showing proof of training was conducted and understood. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

*REPEAT* 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- *Observed - Pizza Flip Top Unit with an ambient temperature of 50F. Sliced Tomatoes, Diced Tomatoes, Chicken Salad, Pico De Gallo, Marinara Sauce, Shredded Mozzarella and cut melons above 41F, See temp chart for details. PIC Voluntarily discarded all items. A verification visit will be conducted within 72hours to verify pizza flip top unit has been repaired as it is essential to service. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P- *Observed - Sliced Ham and Cooked Peppers in Sandwich Flip Top CH Drawers past 7 day shelf life date 06/06. *CDI - PIC voluntarily discarded items. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. *Observed - Basket of Single-use utensils stored on the floor. *CDI - PIC removed item from the floor placing it onto cart.

*REPEAT* 4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf- *Observed - Establishment without sink and surface test kit to accurately measure sanitizer concentration in the 3 compartment sink. A verification visit will be conducted within 10 days to verify establishment has sink and surface test strips to accurately measure 3 compartment sink sanitizer concentration. NOTE: Last inspection establishment needed QAC test strips. Establishment is in possession of QAC test strips. However, establishment needs sink and surface test strips this time. Points deducted remain the same.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P: Salad prep unit holding foods at 44.0 F. PIC discarded all voluntarily. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P: Hand soap for hand sink stored over cleaned utensils, equipment. CDI- soap moved to storage on towel dispenser.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf .: No available thermometer in facility for taking temperatures of food.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf: no test strips for quat sanitizer available in facility.