PROVIDENCE COUNTRY CLUB CLUBHOUSE

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed sheet trays of raw ground beef burgers stored above cooked chicken thighs on speed rack in produce/prepared foods walk in cooler. Observed individually wrapped pieces of raw salmon stored above ice cream in reach in freezer. CDI- items relocated to proper order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed pan of baked chicken under heat lamp at 123-130F. CDI - chicken was for staff meal and reheated to above 165F. 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 Cole slaw, sour cream and salsa in one door prep unit at server station area holding above 41F. See temperature chart. Observed air temp of unit at 53F. CDI- all items discarded. Maintenance arrived on site to repair cooler and observed holding at 41F before leaving. 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 one container of cooked pork belly dated with today’s date when sliced but was cooked 2 days ago. Ensure original cook/prepared date follows through with product until used or discarded. CDI- product allowed to be redated with correct date. 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 .

3-302.15 Wash fruits and vegetables prior to use. Observed employee cutting cauliflower without first washing.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed employee turn off faucet with bare hands after washing during inspection. CDI - EHS intervened and had properly employee rewash hands. 0 pts.

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed moldy strawberries in salad prep during inspection. CDI - PIC voluntarily discarded. Repeat. 2 pts.

3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed chili in steamwell that had been reheated at 9:30am. When asked, the employee stated the chili was reheated in the steamer for about 1.5 hours to 135F. Chili is made in house, and must achieve 165F within two hours before being placed in hot holding. CDI - Chili voluntarily discarded. 0 pts.

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. 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 black eyed peas with cooked onions that had been heat treated around 9:30am holding at 71F by 12:30pm. Observed portion cheeses in various prep units portioned on previous days that had not achieved 41F by inspection. See temperature chart. Cooling methods not sufficient to support proper cooling. See violation 33 for further details. CDI - All items voluntarily discarded. Repeat. 3 pts. 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 portioned cheeses that had been placed into cooling while wrapped tightly with plastic wrap in various prep units. Observed black eyed peas with cooked onions cooling while in a deep, covered plastic container in fryer prep unit. Both items had missed the proper cooling window. Observed onion jam cooling from hot while in fryer prep. Observed cut tomatoes cooling from ambient while wrapped multiple times with plastic wrap in RIC. Observed cut tomatoes cooling in WIC while in a deep, covered plastic container. CDI - All items that missed cooling window voluntarily discarded. All other items cooling using improper methods moved to uncovered sheet trays in WIC to hasten cooling. All items achieved proper cooling rates. Repeat. 1 pt. 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 .

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 at bottom of RIF during inspection. More thorough or frequent cleaning necessary to preclude pest harborage. 0 pts.

2-102.11 (A) - (C )(1), (4)-(16) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to the operation of the food establishment. -Pf. Observed multiple repeated Priority and Priority Foundation violations during inspection. More managerial control and staff training necessary. 10 day VR required. Repeat. 1 pt. Please visit our resource page, www.mecknc.gov/foodsafety, for more food safety information related to PIC Duties, Training, and managing food safety.

2-102.11 (C ) (2), (3), (17) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to employee health process and procedures. -Pf Observed both PICs unable to provide adequate employee health and reporting information for EHS when questioned during inspection. More thorough and frequent training necessary. CDI - EHS provided updated employee reporting poster and agreement for staff to review and sign. Repeat. 2 pts.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed handsink by ovens entirely blocked and inaccessible. CDI - PIC relocated items blocking handsink. 0 pts.

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed jar of olives growing mold in prep RIC during inspection. Observed dented and bulging cans being stored with unadulterated cans in dry storage. CDI - PIC voluntarily discarded olives. Dented cans marked to indicate they must be returned for credit. Repeat. 1 pt.

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed raw ground beef being stored above raw intact muscle beef in meat WIC during inspection. CDI - PIC reordered storage. 0 pts. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed multiple dishes being stored as cleaned while soiled with food debris. Observed hot water for sanitation at dish machine achieve a maximum temperature of 154F during inspection. CDI - PIC removed soiled dishes from storage and placed in dish pit. Maintenance contacted during inspection. Dish machine observed sanitizing at 162F by end of inspection. All recently cleaned dishes sent back through machine for proper sanitization. 1.5 pts. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . 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 , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. 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 various wrapped portions of cheese in various prep units holding above 41F during inspection. All cheeses had been portioned on 10/25/25. EHS did not observe any additional out of temperature foods in the units the cheeses were stored in. After discussion with PIC, EHS determined cooling was the most probable cause of the improper temperatures. Observed prime rib cooling since 10/28/25 holding at 43F during inspection. CDI - All out of temperature foods voluntarily discarded. Repeat. 3 pts. 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 tomatoes in grill prep over stacked and holding above 41F. Observed various TCS foods in fry prep holding above 41F during inspection. See temperature chart. Ambient in unit 42F-48F. All TCS foods in unit voluntarily discarded. Maintenance contacted during inspection. Unit to operate on time until repair. 72 hour VR required. Repeat. 3 pts. EHS to instill Risk Control Plan upon follow up visit. 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 various food items all throughout kitchen area not baring labels indicating the date which they were opened or prepared. Observed cole slaw in dressing station baring a date of 10/15/25. CDI - All items voluntarily discarded. Repeat. 3 pts. EHS to instill Risk Control Plan upon follow up visit. 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 .

3-501.19 (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 written TPHC procedures on site during inspection. PIC stated buffets are held on time. EHS did not observe buffets being utilized during inspection. CDI - Procedures provided and filled out during inspection. 0 pts. TPHC procedure template may be found at: www.mecknc.gov/foodsafety

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 prime rib cooling from 10/28 and sliced cheeses portioned on 10/25 wrapped tightly with multiple layers of plastic wrap during inspection. All items had missed cooling window. Observed many items cooling from ambient while wrapped tightly in plastic wrap in WIC. All items were cooling below necessary rates. CDI - All items that had missed cooling window voluntarily discarded. All actively cooling items unwrapped and moved to portions of the WIC with better air flow. All items began cooling hastily. Repeat. 1 pt. 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 .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed various boxes of food being stored on floor in WIF during inspection. Ensure all foods are stored at least 6 inches above the ground at all times. Repeat. 2 pts.

5-501.16 (C )Provide waste bins in required areas including at handwash sinks. Observed no waste receptacle at handsink near servers station. Ensure all handsinks are supplied with a readily accessible trash bin at all times. 0 pts.

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 low grout lines all throughout kitchen during inspection. Repair necessary. Repeat. 1 pt.

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf PIC stated that food employees do not receive employee health training. Cooling methods and cooling parameters noncompliant items were noted during the inspection. Consumer advisory is missing the disclosure. Sanitizer in the 3-compartment sink is at too low of a concentration. PIC stated that the concentration is checking by the vendor servicing the equipment, employees do not conduct daily checks. A Food Safety Checklist can be found at: www.mecknc.gov/foodsafety along with more food safety information related to PIC Duties, Training, and managing food safety.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed PIC stated that employees do not receive any health training. EHS observed employee health posters in kitchen but PIC stated that they are not trained on health policies. 10-day VR required. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

3-202.15 Food packaging must be in good condition, intact and protect the food inside. Pf Observed seven dented cans in dry storage area. CDI- PIC removed the cans to be disposed of.

3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf Observed facility unable to provide a parasite destruction letter for Carolina Trout, Ahi Tuna, and Mahi Fillet. 10-day VR Required.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw tuna stored on top of a container of lettuce in the salad prep lowboy. CDI- Storage order was corrected. 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 the chemical dispenser at the 3-compartment sink dispensing quat sanitizer at 50ppm. PIC stated that they will place a work order to repair the dispenser. Facility will hand mix sanitizer for sanitizer buckets until repaired. 3-day VR required. 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 veggie broth and 44F and coconut beef soup at 48F which missed cooling parameters. The items were prepared prior to today and had not cooled within the allotted 6 hour window. CDI- PIC voluntarily discarded the items. 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 .

REPEAT. 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed goat cheese, pimento cheese, seared tuna, and cut tomatoes holding temperatures above 41F. CDI- Flip top was closed and items returned to 41F within 30 minutes. Unsalted butter was found on the counter at 74F. PIC stated items had been out for 2 hours and was placed in a pot to cook. PIC voluntarily discarded seared tuna. **REPEAT**

**REPEAT** 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 multiple TCS food times throughout the facility that were not date marked. CDI- Items were the prep date was known were allowed to be labeled, all other food was voluntarily discarded. 3-day VR. SEE COMMENTS. 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . **REPEAT** 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 a large amount of TCS foods that were held past the allowed 7-day period. CDI- All foods were voluntarily discarded. 3-day VR. SEE COMMENTS 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 .

3-603.11 (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 that the consumer advisory does not include a disclosure statement. 10-day VR.

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 foods cooling in deep containers with plastic wrap in the WIC. PIC stated that the do not complete cooling logs and do not take temperatures throughout the cooling process. 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 .

3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed raw Tuna in a reduce oxygen package thawing in the salad prep lowboy without being punctured. The packaging specifically stated that the product must be removed from packing and use the day that is was thawed.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of food on floor inside downstairs WIF. **REPEAT**

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed a wet wiping cloth under a cutting board. Once a wiping cloth is wipe it must be kept in sanitizer solution.

4-901.11 (B) After cleaning and sanitizing, equipment and utensils may not be cloth dried. Observed a food employee using a cloth to dry dishes. EHS informed PIC that dishes must be aired dried and that dishes would need to be re-washed and allowed to air dry.

4-501.11 Maintain equipment in good repair. Observed broken door on the reach in freezer with a broken handle.

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 need for re-grouting to flooring in main kitchen. Repair at earliest opportunity. **REPEAT**

REPEAT. 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed shrimp sauce (“bang bang” sauce) in fliptop 1 at 52F, raw chicken breast in lowboy 1 at 44F, melted butter on prep top at 80F, and short rib left inside steamwell from last night at 48F. CDI-Fliptop and lowboy observed in defrost. Sauce put in lowboy, which returns to 41F within 30 minutes. Melter butter and short rib voluntarily disposed of. EHS advises PIC to adjust defrost settings. (-3)

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 many TCS items throughout the facility without date marks. CDI- EHS provides education about proper date marking with PIC and staff present. All items dated. REPEAT 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 salmon filets, risotto, crab salad, tomato salad, and corn salad dated for 01/28-01/29 inside lowboys at cook line. CDI- PIC voluntarily disposes of expired items. (-3)

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of food on floor inside downstairs WIC’s. (-0)

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food handler wearing several loose bangle bracelets while handling food. CDI- EHS discusses approved jewelry with employee, who removes bracelets. (-0.5)

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 can of WD40 beside single service articles at warewashing area. CDI- WD40 relocated. (-0)

4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed spoons with splintering wood in use at prep top. CDI- PIC voluntarily disposes of wooden spoons. (-0.5)

4-603.12 Food debris on equipment and utensils shall be manually scraped before washing, or removed in the warewashing machine with a prewash cycle. Observed sticker residue on several dishes stored as clean. (-0)

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 need for re-grouting to flooring in main kitchen and rusted metal ramp into downstairs WIC. Repair at earliest opportunity. (-0)

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed table top can opener blade and slicer with encrusted debris. CDI- PIC washes and sanitizes items. (-1.5)

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several TCS items in fliptop and lowboy between 43F-46F. CDI- PIC calls technician who arrives during inspection to lower unit temperature. Items drop to 41F rapidly. (-1.5)

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 cous cous in lowboy across from cook line dated for 10/09 and cheese sauce dates for 09/29. CDI-PIC discards expired items. REPEAT. (-1.5)

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 tightly wrapped ham RIC unable to cool without venting. CDI-PIC unwraps ham, which begins to cool properly. REPEAT. (-1)

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered waste bin in womens restroom. Provide at earliest opportunity. (-0)

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P observed raw animal proteins stored over opened ready to eat foods in upper three door reach in freezer. VR For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 cooked potato soup cooling in closed plastic quart containers in walk in cooler at 96f. After 30 minutes it was 88. 16f/hr is just shy of the minimum cooling temperature requirement for hot foods. CDI with 55 minutes left to get to 70 procedures changed. placed in shallow pans in walk in cooler. Temped 20 minutes at 63 food kept. 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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf observed institutional improper date marking. Facility use to be private. Now public and regulated facility must make immediate Institutional corrections for proper date marking. 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 . 3-501.18 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 multiple cooked foods more than 7 days past date mark, some well past. CDI voluntdiscarded 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 .

3-603.11 (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 no asterisk on lunch menu for the seared ahi tuna.VR

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf observed multiple unlabeled spray bottles of solution at scullery.

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 soup cooling in closed , full, plastic containers in walk in cooler. CDI removed from 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 .

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