ADMIRALS CLUB B CONCOURSE

4-501.18 Maintain wash, rinse, and sanitize solutions clean. Observed soiled and cloudy water at the in-use wash basin of 3 comp sink. CDI- Dish washer drains and refreshes water before resuming. (-0)

REPEAT. 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 large amount of food debris on top of high-temp dish machine. Increase cleaning frequency. (-0.5)

10 DAY VR. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed inside of self-service ice chute at beverage dispenser with dark buildup inside. PIC states the equipment is being serviced and deep cleaned this week- task is outsourced. Increased frequency of cleaning advised. A return visit will be made within 10 days to verify cleanliness of ice chute. (-1.5)

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 debris accumulated on top of high temp dish machine. Increase cleaning frequency. (-0)

3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P Observed beef brisket at 48F inside fliptop. CDI- EHS verifies brisket was moved up to fliptop just prior; main supply in lowboy observed below 41F. TPHC recorded with start time reflecting removal from lowboy instead of fliptop. (-1.5)

4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Observed deli trays which cooled successfully (logs verified) not able to maintain at 41F and below during breakfast service with doors to units are held open so frequently. EHS observed meats and cheeses which had previously cooled now between 42F-44F inside RIC despite ambient temperature of 38F inside unit. CDI- PIC rotates deli trays into RIF with ambient temp of -9 for rapid cooling prior to initiating TPHC. Facility should procure additional equipment as required to maintain proper cold holding during all hours of operation. (-0.5)

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed brisket being thawed in 80F water at prep sink. Product itself remained mostly frozen. CDI- Ice added to thawing. EHS discusses proper thawing with PIC and other staff. (-0)

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cooked quinoa, coleslaw, sliced brie, and sliced deli meat tray inside RIC above 41F. CDI- PIC rotates items to back of RIC, which begin rapidly dropping to 41F. PIC states doors repeatedly opened for morning prep as likely cause. EHS advises PIC not to overfill RIC’s, keep doors closed as often as possible, and utilize lowboys for cold holding as needed. (-1.5) 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 .

3-501.15 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 stacked, tightly wrapped foods cooling inside RIC with little change in temperature after 45 minutes. CDI- Items are unwrapped and spaced apart, which then reach 41F in the required time frame. EHS encourages the PIC to allow containers to remain uncovered while cooling and not to stack cooling items, so that air may circulate and remove heat. (-0) 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 .

REPEAT. 3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed knives stored in container of 70F water on prep top. CDI- Employee empties water and renews with boiling water. (-1)

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed bags of frozen rice being thawed in running water at 77F. Water must be 70F or lower when using running water. EHS discussed approved thawing methods with PIC. -CDI- PIC placed the bags of rice in the low boy cooler to continue thawing correctly.

3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed holding temperature of water used for utensils at 74F. Water must be 135F or higher.

2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Observed employee beverages stored on or above work surfaces. CDI- beverages relocated by PIC.

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf 3-603.11 (C )(2) A Consumer Advisory Reminder shall include asterisking the food item to a footnote that states: * Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.- Pf Observed smoked salmon is served as a breakfast item. Currently no CA in place. Verification required within 10 days. Provide documentation to inspector at 704-617-2897.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabeled container of degreaser in storage room. CDI by labeling.

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed unlabeled containers of dry foods.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed live cockroaches in the kitchen under the prep sink. PIC states that they are currently working with professional pest control company. Provide invoices for services to MCHD upon request. See SR # 172092.