COURTYARD LAKE NORMAN

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM in establishment during inspection. Establishment has 180 days from issuance of permit to comply (180 days expires on March 9th, 2026). -REPEAT- -0 points- For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

5-203.11(A)/5-204.11 Establishment is required to maintain the required number of hand washing sinks required by Law and for convenient use by employees in areas required by the NC Food Code. - Pf Observed front handwashing sink taken out of service. PIC stated that drainage is blocked and front handwashing sink was taken out of service to prevent back ups. A return visit will be conducted by February 20th, 2026 to determine if establishment is in compliance. Rear handwashing.

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 heavy food splash and residues on flip top coolers, under cutting boards, and on non-food contact surfaces of cooking equipment. Recommend higher frequency and more thorough cleaning. -0.5 points-

6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed items of clutter.in front bar area. Recommend discarding items not necessary to operation. -0.5 points-

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. No employee present is certified. Establishment has 180 days from date of permitting to comply.

10-DAY VERIFICATION REQUIRED 5-203.11(A)/5-204.11 Establishment is required to maintain the required number of hand washing sinks required by Law and for convenient use by employees in areas required by the NC Food Code. - Pf Observed a hand sink in the front of the establishment with a sign that reads “Do Not Use.” Manager stated that if water is turned on, sewage will back up onto the floor. Establishment shall address the conveyance of sewage so that all sinks are accessible. Failure to do so could result in permit action.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw chicken wings and raw eggs stored on top of potatoes and tater tots in the reach-in cooler. CDI - Items were moved to the correct order.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed microbial growth on the ice machine flap.

3-DAY VERIFICATION REQUIRED 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed 49-51 degree TCS foods in the front kitchen prep cooler. Items were voluntarily discarded. Cooler will not be used until it is repaired.

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). Observed an open container of milk and cut melon without date marks. CDI - Manager date marked items for the day they were opened / prepared.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed an employee preparing food without a hair restraint.

4-502.11(A) Maintain utensils in good repair. Observed a chefs knife with a melted plastic handle that will be hard to clean.

5-205.15 Maintain a plumbing system in good repair. Observed a non-functioning hand sink and dump sink in the front kitchen. If used, sewage will back up onto the floor.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. 5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed open dumpster doors and large piles of wood / furniture behind the enclosure.