FOUR POINTS BY SHERATON CHARLOTTE-PINEVILLE

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 knife sharpening tool with rusting on metal component that makes contact with blades. CDI- PIC voluntarily disposes. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed one green cutting board with deep scoring, no longer cleanable. CDI- Board removed from service. (-0)

5-205.15 Maintain a plumbing system in good repair. Observed minor leak in pipe above reach in coolers being caught in a large plastic bucket on top of the cooler. Leak is not severe, no contamination to food/equipment observed, and work order has been placed. (-1)

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed no verification method for food handler training on employee health policy. Staff responds correctly to questioning about symptoms and exclusion requirements. CDI- County form provided for staff. (-0)

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed single service cup in handsink basin. CDI- Cup removed, basin sanitized. (-0)

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed two knives in knife box with food debris on blade. CDI- Knives re-washed, rinsed, sanitized. EHS advises PIC to clean knife box and not store soiled utensils in the box intended for clean items. (-1.5)

10 DAY VR. 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 method for marking foods on TPHC. EHS advises GM and Head Chef that permanent signage stating the breakfast hours would be compliant, as breakfast hours do not vary. PIC should create signage and verify with EHS within 10 days. Business card provided. (-1.5)

3-306.11 Protect food on display using shields, packaging, or other effective means. -P Observed unwrapped apples on display for customer self-service in baskets at serving line. CDI- Apples removed from service. PIC states future apples will be individually wrapped to protect from contamination. (-0)

REPEAT. 2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM onsite. (-1)

REPEAT. 2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM onsite. (-1)

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed TCS foods in mini cooler not on TPHC between 49F-44F. CDI- Items in cooler voluntarily disposed of. TCS foods in cooler to be held on TPHC until repair can be completed. (-0)

4-501.11 Maintain equipment in good repair. Observed microwave with peeling and chipping on inside, top surface. Replace at earliest opportunity. (-0.5)

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC did not have ANSI accredited certified food protection manager certification. CDI by instruction. Repeat. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

General Comment: 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 cut melon with date marking of incorrect date of packaging instead of prep date on original container. CDI, ensure date of preparation on all items and consistent procedures followed . 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf - Observed surface cleaner labeled as glass cleaner. CDI, bottle labeled as proper cleaning agent.

4-202.11 Multiuse food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf- Observed plastic container with cracks and no longer smooth and easily cleanable. CDI, container removed from use.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no Certified Food Protection Manager on site during inspection. Ensure CFPM is on site during all times of food preparation or handling. Repeat. 1 pt. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed carton of milk in customer grab n go reach in maintaining 50F during inspection. All other items in cooler were observed maintaining proper temperatures. CDI - PIC voluntarily discarded. 0 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 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 cheese blend with mozzarella cheese opened on 2/18 in prep RIC during inspection. CDI - PIC voluntarily discarded. 1.5 pts. 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 .

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC not certified. CDI by instruction. Repeat. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

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 sausage gravy on breakfast bar but time not recorded on board. CDI, time recorded. Repeat.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. PIC had food handler certificate but not ANSI accredited certified food protection manager certification. CDI by instruction. Repeat. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P - Observed employee turn faucet off with their bare hands after handwashing. Observed food employee turn faucet off with bare hands.

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 casserole on breakfast bar but TPHC time not recorded. CDI, time added.

4-803.11 Soiled linens shall be stored and transported to prevent contamination of food, clean equipment, clean utensils, and single service and single use items. Observed soiled cloth stored in ziplock bag. Store in soiled linen or ensure wet wiping cloths stored in sanitizer buckets in between uses.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. CFPM not available during inspection. REPEAT. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM during inspection. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -Pf. Employee stated that they were not trained on reportable illnesses and symptoms prior to starting work in the kitchen. CDI - EHS reviewed symptoms, illnesses, and requirements with employee. For more information on employee health policy, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 gravy in RIC dated 8/9. CDI - PIC voluntarily discarded food. 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 procedures for items held on TPHC. CDI - PIC completed procedures during inspection. TPHC procedure template may be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-501.11 Maintain equipment in good repair. Observed torn gasket on RIC in kitchen.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation No CFPM certification could be provided at the time of inspection.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P 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 Observed quart sanitizer in 3 compartment sink at or below 50 PPM. Sanitizer had to be poured manually due to the sanitizer pump not working properly. CDI - PIC replaced sanitizer with sanitizer at the proper strength. EHS VR will be completed within 3 days.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee with no hair net

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed pans stacked wet.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster doors open. CDI - Dumpster doors were closed.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM on duty during inspection. REPEAT For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at handsink near dish machine. Food employee stated the hand sink is not used. EHS educated PIC on use of hand sink when washing dishes. CDI PIC provided paper towels for hand sink.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed produce stored above RTE foods. For more information on food storage order please visit: http://meck.co/FoodSafety

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed dish machine not dispensing sanitizer. Facility will manually wash dishes until machine is repaired. VR NEEDED 2-4-23 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

3-602.11 (B) (1)-(4)Food packaged on premises for customer self service shall include a label with the (1) common name of the food; (2) ingredients and sub ingredients in descending order; (3) quantity of contents; (4) name and place of business. Observed no food label on or near various breads and muffins in self service grab and go display case.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee with no hair net

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 utensils for self serve buffet stored on plate on counter unprotected

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed cloth towel in floor drain under dish machine. PIC stated it was stuffed in the drain to stop water from spilling out.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety. NO CFPM observed during inspection.

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 facility using TPHC procedures for breakfast hot bar and not adding a start and end time for their hot items. PIC stated breakfast hot bar is served from 6am-10am daily and then they close. CDI-PIC labeled breakfast hot bar from 6am-10am.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety Observed sanitizer at the 3-compartment sink at 0 ppm of quat, quat sanitizer was empty. PIC stated that they just ran out. Observed the dishmachine not sanitizing, ran twice. CDI - PIC had household bleach to use in the meantime. Ensure concentration is a min of 50 ppm of chlorine. Compliance visit will be conducted to ensure dishmachine is sanitizing. Single service is used.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed spray bottles unlabeled.

4-904.11 (A) Display and handle single-use and single-service articles and cleaned and sanitized utensils to prevent contamination. Observed single service plates and bowls stored with the food contact surfaces exposed to contamination. Store inverted.

4-501.11 Maintain equipment in good repair. Observed the dishmachine leaking when turned on. Call for repair.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed both chlorine test kits for the dishmachine are expired 2019 and 2020. Observed no quat test kit. Obtain a new test kits. Verification visit required to ensure compliance.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF For more information on employee health policy please visit: http://meck.co/FoodSafety. Observed facility did not have updated 2017 Food Code EHP. CDI - Updated policy was given to PIC and reviewed.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety. Observed facility did not have vomiting and diarrheal event procedures. CDI - EHS informed PIC of the new requirement with the adoption of the 2017 Food Code. State created procedure form was given to PIC for use.

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 on date marking please visit: http://meck.co/FoodSafety. Observed boiled eggs not cooked in facility but repackaged from original packaging with no date labels. Observed cut cantaloupe with no date labels. CDI - PIC provided correct dates.

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 food held on TPHC was not time stamped. Procedure forms state time shall be marked on a white board. Employee stated she did not mark the time this morning. CDI - Time was marked. REPEAT.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P OBSERVED in the reach in cooler scrambled eggs, egg whites, and a sliced tomato not reaching temp. CDI. PIC discarded items. 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 raw scrambled eggs in the reach in with 5/17 on the date. CDI. PIC discarded. REPEAT.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf OBSERVED no time stamp on the sausage gravy. CDI. Employee discarded item.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P. Observed raw egg whites and raw egg yolks stored above RTE food in reach in unit. CDI items relocated.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed facility using quat sanitizer to supply low temp dish machine at the bar. Verification required. Facility will use 3 comp sink to wash dishes.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed sliced cheese, brisket chili soup, hummus, raw chicken, pico mixture, cut lettuce, salsa, sausage gravy, shredded cheese above 41F in reach in unit. CDI raw eggs moved to front reachin at bar until unit repaired. Verification required.

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 hummus and brisket chili not dated. CDI items discarded. Observed bags of cut lettuce labeled from 1/26. CDI items discarded.

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 caulking at front dump sink wearing away.