JW MARRIOTT CLT AURA ROOFTOP BAR

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Queso in reach in hot box recorded below 135F. CDI - Reheated to 165F as it was just placed in hot box per time sticker. 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 .

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Sushi rice did not have a begin time for TPHC. CDI - Begin time sticker added. REPEAT. Points not escalated due to improvement.

3-502.11 Obtain a variance for specialized processes.-Pf Observed ROP chicken and beef with a 5 day hold time in WIC. Facility does not have approved procedures to ROP past 48 hours. CDI - Discarded. For more information on how to apply for a variance please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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. Salt not labeled. CDI - Labeled

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P. Observed two packages of cucumbers and one pepper with mold on them in the WIC. CDI- PIC had those food items removed for discard.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed containers of unwashed produce being stored over ready to eat food items (cooked chicken, ceviche, etc.) in the WIC. Ready to eat food items need to not be stored under unwashed produce to prevent possible contamination. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf. Observed squeeze bottle of TCS spicy mayo and lime cream made in-house not properly marked with 4 hour time limit. CDI- PIC voluntarily discarded the spicy mayo/ crema and brought out a new bottle with proper time stamp.

3-603.11 (B)(1) Consumer Advisory Disclosures shall indicate that the animal-derived food is or can be served raw or undercooked by using words and phrases such as raw, undercooked, cooked to order, etc., or by asterisking to a footnote per 3-603.11 (B)(2). -Pf. Observed the ceviche listed on the menu is made with raw farm raised shrimp and needs to have an asterisk next to it as a disclosure.VERIFICATION REQUIRED WITHIN 10 DAYS

4-402.11 Fixed equipment shall be spaced to allow access for cleaning around the equipment or sealed to adjoining equipment or walls. Observed the left side drain board at the dishwasher is not sealed to the wall. Seal drain board with sealant to prevent splash, etc. from getting behind it.

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 filters on side of ice machine have dust build-up and need to be cleaned. Repeat. Points not escalated due to equipment item needing cleaned not being same one from previous inspection.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at hand wash sink. CDI- Towels placed at sink.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed container of tuna at 50F in cold drawer. CDI- Placed on sheet tray and placed in walk in cooler for quick cooling. 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 .

3-302.15 Wash fruits and vegetables prior to use. Observed avocados on line for use with stickers. Remove stickers/ wash prior to use.

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 scoop in 107F water and rice paddle in 73F water. CDI- Removed.

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 kitchen fan with heavy dust buildup. Get cleaned.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed cilantro stored over ready to eat foods in the walk in cooler. CDI- Cilantro placed on bottom. pts not escalated based on severity For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed queso cooling at a rate of 0.01. CDI- LID REMOVED FROM CONTAINER. For more information, please visit: www.meckncgov/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://www.youtube.com/watch?v=P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed pico, hummus, slaw holding above 41F. CDI- 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 .

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. Observed no procedures written for BBQ sauces on TPHC. CDI- Procedures written. TPHC procedure template may be found at: www.mecknc.gov/foodsafety 3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed no time stamp for BBQ sauces on TPHC. CDI- Items were cooled to 41F. then placed on TPHC with time stamp.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards heavily scored and stained.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at handsink on line. CDI: Paper towels provided.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed black berries stored over ready to eat items in reach in cooler. CDI: Blackberries moved. 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 at 0ppm at 3-comp sink. CDI: Bulk container changed. Sanitizer at correct concentration. 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

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed sanitizer at 0ppm quat in bucket with towels. CDI: Bucket refilled to proper concentration.

4-501.11 Maintain equipment in good repair. Observed flap on walk in cooler torn.

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 build up on interior of hotbox. Ensure more frequent cleaning. REPEAT VIOLATION Previous violation corrected.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed queso holding in hot box below 135F. CDI: Product was voluntarily. All other hot items in compliance. 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 .

3-501.18 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 date mark on chicken satay for today but per PIC it was cooked 5/26. CDI: Date corrected for 5/26. 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 . 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed no date mark on 2 large containers of brisket. CDI: Brisket date marked for 5/26 when it was cooked. Observed shrimp with no date mark in cooler drawer. PIC stated it was cooked yesterday. CDI: product date marked. 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 bus tub holding lids and other food utensils with debris and build up. Ensure more frequent cleaning. REPEAT VIOLATION

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 bus tubs holding lids and other food utensils with debris and build up. Ensure more frequent cleaning. Observed ice build up on right side of far left reach in cooler. PIC stated this is a persistent issue. No temperature violations regarding the ice build up were seen today.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed some brisket, shrimp, and beef holding above 41F. Products are in coolers that have been open a lot for prep. CDI: Products were rapidly cooled to 41F, uncovered in the walk in. REPEAT VIOLATION 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 .

3-501.18 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 pickled red onions in prep top date marked 7/27 when they were cooked 7/26 per large batch in the walk in. CDI: Product properly datemarked. REPEAT VIOLATION Significant Improvement from previous inspection as nothing was held past 7 days. All other items had the correct dates documented. 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 dish machine not in operation. CDI: Facility is taking all dishes to the 4th floor dish machine. EHS observed this machine is properly high temp sanitizing. Have dish machine repaired. Observed gasket on the prep unit is split.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed ice dumped in handsink. CDI: Sink cleaned.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed diced tuna cooling in a deep covered cambro at 0F/min. CDI: Product vented and properly cooled. 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://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU . 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 brisket cooling in deep covered cambro at 0F/min in walk in. CDI: Product vented and properly cooled. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed kimchi and hot pickled onions in prep top above 41F. CDI: products rapidly chilled in ice. Observed several bowls of appetizers/dips including hummus, ceviche, and salsa prepped for a large party cooling in walk in while tightly covered. Product was cooling at a rate of 0F/min with less than 1 hour until it shall be served. PIC stated that they had just finished portioning these items out at 415pm. All products that they were portioned from were below 41F. Products were only cooling from portioning, not from prep/cooking. CDI: Products placed on TPHC today from when they were portioned for the party. EHS and PIC discussed that in the future, products need to be prepped immediately before service, in enough time to properly cool after portioning and that they may want to consider pre-chilling the bowls to ensure that prep/portioning does not cause an increase in food temperature. 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 .

3-501.18 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 garlic confit and cotija cheese in reach in cooler from 4/20. CDI: Products voluntarily discarded. 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 .

3-501.15 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 and brisket cooling in tightly covered containers. Observed brisket cooling in cooler drawer. CDI: Items vented and/or moved to the walk in cooler on a sheet pan. 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 .

6-202.15 Protect outer openings of establishment from insect or rodent entry. Upon arrival, observed door from kitchen to outside was propped open. CDI: Door was shut.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. Observed sanitizer bucket stored on the floor by handsink. CDI: Bucket dumped out.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several wet stacked containers stored as clean. CDI: Containers separated for air drying. REPEAT VIOLATION Some improvement from last inspection as it was just quart containers that were wet stacked today. Facility does not have adequate air drying space. Consider adding additional shelving.

4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf Observed max/min thermometer not working during inspection. CDI: One from downstairs brought up for use.

4-703.11(B) After being cleaned in a mechanical dish machine, equipment food-contact surfaces and utensils shall be sanitized in the dish machine by achieving a utensil surface temperature of 160F as measured by a max/min thermometer.-P. Observed dish machine not hitting dish plate thermometer temp of 160F after many cycles. CDI: Dish machine was ran a few more cycles and finally wash temp got high enough to facilitate required temperature. Dish machine had not been turned on or ran yet for the day. Facility had not had an opportunity to test machine yet. EHS and PIC discussed that going forward dish machine must be turned on early in set up to allow for several cycles to be ran. No dishes shall be ran until the max read thermometer is used and verified to be hitting the 160F surface temperature. For more information, please visit: http://meck.co/FoodSafety or view our training video at the following weblink: Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed one unlabeled container of white granular. CDI: Employee identified product as salt and labeled the container.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several wet stacked containers stored as clean. CDI: Containers separated for air drying. REPEAT VIOLATION

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. For more information please visit: http://meck.co/FoodSafety 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 . Observed pineapple salsa cooling at a rate of .06F/min. CDI: Product was moved to multiple shallow pans for rapid cooling.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information please visit: http://meck.co/FoodSafety 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 . Observed no date mark on gallon of milk in reach in. CDI: Product dated for when it was opened on Wednesday. 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 For more information please visit: http://meck.co/FoodSafety 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 . Scallop ceviche was from 11-11 and still had not yet been discarded. Discard or use TCS ready-to-eat foods within 7 days of preparation. CDI - Ceviche discarded by PIC. REPEAT VIOLATION

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 For more information please visit: http://meck.co/FoodSafety 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 . Observed pineapple salsa cooling in tightly covered containers in the walk in and in the reach in. Observed portioned shrimp cooling in tightly wrapped bags in a tightly covered container. CDI: Salsa moved to a shallow pan. Shrimp was moved to a sheet pan and cooled.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several wet stacked containers stored as clean. CDI: Containers separated for air drying.

2-301.14 (A) Wash hands after touching bare human body parts other than clean hands and clean, exposed portions of arms.- P Employee observed wiping nose with gloved hands and continued peeling shrimp with same pair of gloves and no hand wash. CDI - Employee instructed to wash hands by PIC and did so upon request.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Employee dumped ice out in hand washing sink. Only use hand washing sinks for hand washing. CDI - PIC educated. 0 pts.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Employee wiped nose with gloved hands and continued using same pair of gloves to peel shrimp. Discard gloves and wash hands after touching face or contaminating them. CDI - Employee instructed to discard gloves and wash hands and he did so correctly. 0 pts.

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 For more information please visit: http://meck.co/FoodSafety 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 . Scallop ceviche was from 8-15 and still had not yet been discarded. Discard or use TCS ready-to-eat foods within 7 days of preparation. CDI - Ceviche discarded by PIC. REPEAT.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Food employee peeling shrimp was not wearing a hair restraint. Food employees must wear a hair restraint, such as a hat or hair net. 0 pts.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY Observed sanitizer in the bar sink at 0ppm quat. CDI: Sanitizer was remade at proper concentration.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety 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 . Observed kimchi and pickled onions holding above 41F in prep top unit. CDI: Items placed in ice bath and rapidly cooled.

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 For more information please visit: http://meck.co/FoodSafety 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 . Observed hot pickled onions in walk in from 5/26 and garlic in oil from 5/20. CDI: Items voluntarily discarded. REPEAT VIOLATION

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed 0ppm sanitizer in buckets at the bar. CDI: Sanitizer was remade and buckets were refilled. 3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. Observed sanitizer buckets stored on the floor throughout bar.

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed ice scoop handle down in the ice at the bar. CDI: Scoop removed.

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 For more information please visit: http://meck.co/FoodSafety 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 . Observed 2 cooked briskets from 3/11 in walk in cooler. CDI: Products voluntarily discarded.

3-304.12 (E) In-use utensils, such as ice scoops or utensils for non-TCS food, must be stored in a clean and protected location. Observed ice scoop stored in scoop holder but with standing water.

4-502.11(A) Maintain utensils in good repair. Observed ice scoop handle is cracked where it meets the food contact surface.

4-301.12(A) Provide a three compartment sink for manually washing, rinsing and sanitizing of equipment and utensils.-Pf Observed 3-comp sink in the kitchen area is disconnected and is not properly plumbed. VERIFICATION REQUIRED