BILTMORE HOTEL- ZIN

1. Ambient of the two-door upright cooler at the end of the front cook-line measured 47F via probe. [CA] Refrigeration shall be capable of maintaining potentially hazardous foods at 41F or below. 2. In the dry storage room, observed a metal shelving unit held up by four bricks placed vertically underneath. [CA] Repair shelf and remove unapproved modifications to prevent the harborage of vermin.

At the cook-line, on top of a cutting board that had foods intended for customer service stored on, observed an employee's personal starbucks drink. [CA] No person shall store clothing or personal effects in any area used for the storage and preparation of food or food contact surfaces.

Quaternary ammonium test strips could not be provided. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.

Potentially hazardous foods including salami, cheeses, sliced tomatoes, and salsa measured between 45F and 50F while maintained in the upright two-door cooler at the end of the front cook-line. Ambient of the unit measured 47F via probe. Per staff, items had been maintained inside the unit overnight. Temperature logs for the unit observed not filled out. Egg salad measured 62F, and yogurt measured 63F while maintained on a cutting board on the right-side prep cooler at the front cook-line. Per an employee, he had taken the items out for preparation less than 30 minutes prior. No active preparation observed. [CA] Potentially hazardous foods shall be held at 41F or below, or at 135F or above to prevent the growth of bacteria. [COS] All potentially hazardous foods in the two-door upright cooler were voluntarily discarded into the trash. Egg salad and yogurt relocated to refrigeration.

One employee's food handler card observed expired. [CA] Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler. A valid food handler card shall be provided within 30 days of after the date of hire.

Employee working at the front cook-line observed cracking raw shell eggs onto the grill, proceeded to grab bread out of a bag and feed it into the toaster oven, then handled roasted potatoes maintained in a bowl and placed it onto someone's plate intended for service. [CA] Employees shall wash their hands in all of the following scenarios: (1) Immediately before engaging in food preparation, including working with nonprepackaged food, clean equipment and utensils, and unwrapped single-use food containers and utensils. (2) After touching bare human body parts other than clean hands and clean, exposed portions of arms. (3) After using the toilet room. (4) After caring for or handling any animal allowed in a food facility pursuant to this part. (5) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking. (6) After handling soiled equipment or utensils. (7) During food preparation, as often as necessary to remove soil and contamination and to prevent cross-contamination when changing tasks. (8) When switching between working with raw food and working with ready-to-eat food. (9) Before initially donning gloves for working with food. (10) Before dispensing or serving food or handling clean tableware and serving utensils in the food service area. (11) After engaging in other activities that contaminate the hands. [COS] Potatoes were voluntarily discarded into the trash due to cross contamination. Employee changed gloves and properly washed hands.

In the chlorine sanitizer/high temperature sanitizer conveyor style dishwasher in the main kitchen, chlorine sanitizer measured 0 ppm and high temperature sanitizing rinse measured between 154F and 155F during multiple cycles while in use to wash dishes. Bucket of chlorine sanitizer feeding into the machine observed empty. Per an employee present, he had forgotten to swap it out. [CA] Maintain chlorine in mechanical warewash machine at 50 PPM. Mechanical sanitization shall be accomplished in the final sanitizing rinse by achieving a utensil surface temperature of 160°F (or manufacturer's instruction). *Note: Sanitization may be accomplished by either contact with 50 ppm chlorine or contact with high temperature sanitizing rinse of 160F. [COS] Bucket of chlorine sanitizer was replaced. Chlorine sanitizer remeasured at 50ppm in the mechanical dishwasher.

Waste line from upright iCombi steamer observed draining into a 5 quart container maintained on the floor at the back cook-line. Container observed 3/4 full. Per staff, container is emptied periodically. Observed a leak in the piping further up along the condensate discharge line. [CA] Repair plumbing and maintain in good repair. Liquid waste shall be discharged indirectly into the floor sink, into the approved sewerage system.

In the grab and go area, water measured 109F at the 3 composition sink. [CA] Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility except at handwash sinks.

Accumulation of mold like growth observed on interior panels of ice machines. (2 total) [CA] Routinely clean and sanitize ice machines to prevent buildup.

Wet/used wiping towel stored on food preparation table. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).

Raw stacked in preparation refrigerator measured >41F,<135F,<2hrs [CA] PHFs shall be held at 41°F or below or at 135°F or above.

Restroom doors propped open at time of inspection. [CA] Toilet rooms shall be separated by well-fitted, self-closing doors that prevent the passage of flies, dust, or odors.

Employee jackets stored on rack with clean equipment.[CA] Employee's personal effects (cell phone, car keys, and jackets) shall be stored in employee lockers or other designated areas for employee storage.