PINE ISLAND COUNTRY CLUB TURN GRILL

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed brisket dogs and hot dogs in CH drawer and pooled eggs in dispenser in RIC measuring above 41F. PIC stated that these items had recently been out for food prep. Observed chicken salad container in RIC with temperatures above 41F. PIC stated that this item had not been out of refrigeration. CDI: PIC moved pooled eggs, hot dogs, and brisket dogs to RIF to quickly cool. EHS observed items dropping in temperature by end of inspection. PIC voluntarily discarded chicken salad. 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 has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) Observed deli ham and deli turkey in fliptop unit dated 9/3. Observed chicken taquitos dated 8/28. PIC stated that the chicken taquitos were prepped and frozen on that date then taken from the freezer on 9/5. Item did not have thaw date on container and is past its 7 day window. CDI: PIC voluntarily discarded deli meats and taquitos. EHS discussed proper date marking of items pulled from frozen. 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 .

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris. 4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed food debris and splash buildup on interior surfaces of reach-in cooler and prep unit. PIC to address cleaning frequency of equipment.

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

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer coming from the dispenser at 0ppm quat. CDI: Bulk sanitizer bottle was replaced as it appeared that stock solution connected initially was adulterated. Solution testing at 200ppm after bottle replacement. 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

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed grilled chicken cooling while tightly wrapped in cooler drawer at a rate of 0F/min. CDI: Chicken uncovered and spread out and moved to reach in cooler top shelf and cooled at proper rate. Chicken shall be cooled to 41F in main kitchen prior to bringing to the turn grill due to lack of cooling equipment in facility. 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed tuna salad and grilled chicken cooling in deep, tightly covered containers. CDI: Items were opened and spread out on top shelf of reach in cooler and cooled at proper rate. EHS advised PIC that chicken cooked in the upstairs kitchen should be rejected upon delivery of it downstairs to the Turn Grill if the product is above 41F. No primary cooling should be done in the Turn Grill kitchen. Additionally, EHS discussed with PIC that tuna should be cooled in the can in the reach in and all other ingredients for tuna salad should start cold prior to making the tuna salad. This will help eliminate the need for cooling or significantly reduce the amount of cooling needed to the product. If after mixing the product is above 41F, the product should be placed in a shallow pan, uncovered on the top shelf of the reach in to properly cool. 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-306.13(B)(C) Consumer self-service operations shall have utensils or effective dispensing methods to protect the food from contamination and be monitored by trained food employees.-Pf Observed ice offered in a self serve form via a cooler in the customer area. Facility has an ice and water dispenser that is fully enclosed. EHS strongly recommends making a sign that the ice is not for consumption. Otherwise, ice shall be protected in a way that prevents contamination such as a food shield or constant monitoring. CDI: Sign placed on cooler to indicate ice is not for consumption and only for refilling coolers.

4-501.11 Maintain equipment in good repair. Observed door handle of 2 Door Standing RIC in need of repair. Improvement from previous inspection as some have been repaired. Continue with repair or replacement. Observed shelving in reach in cooler significantly rusted. Repair or replace racks so they are smooth and easily cleanable. Observed damaged gasket on reach in freezer door. Replace gasket.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed AC vent near grill with significant microbial build up.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- *Observed - Sliced Ham, Sliced Turkey, shredded cheese and sliced provolone in flip top unit above 41F. Flip Top unit ambient temperature of 50F. *CDI - PIC voluntarily discarded items. NOTE: Work order placed for flip top unit, PIC states establishment has been closed for the past week due to weather and equipment will be serviced before they reopen. EHS left business card to be contacted once equipment is repaired. 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 provolone left in flip top unit from before establishment closed last week out of date past 7 days. *CDI - PIC voluntarily discarded item. 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 .

4-501.11 Maintain equipment in good repair. *Observed - Door handles of 2 Door Standing RIC and Flip Top Unit Lowboy in need of repair. PIC has already placed work order for both units. Flip Top unit also unable to maintain temperature PIC has work order placed for unit to be serviced.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P: chicken salad, tuna salad supplied from upstairs kitchen 43.0F in prep top. CDI- salads spread out on shallow pan and placed in reach in freezer. 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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf : chili not date marked. Allowed to date with June 28 as date. CDI 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 .