HYATT PLACE

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed facility has a health policy in place as there is a blank one posted on the employee board. Through discussion PIC was able to describe portions of the policy. However, unable to see signed copies/proof of training and attestation during inspection as they were in the GM’s office who was not on site. CDI: Facility employees trained today and confirmed they understand when they should not report to work. In the future ensure verification of training/attestation can be made during inspections. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed every paper towel dispenser in the kitchen not functioning/jammed and no towels available for drying hands at any handsink. CDI: Papertowels provided on top of towel dispensers.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed blueberries stored over ready to eat cupcakes/cakes in reach in. REPEAT VIOLATION For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cheese in prep cooler above 41F. Prep cooler air temp was 49F. VERIFICATION REQUIRED within 3 days to ensure cooler has been repaired. REPEAT VIOLATION 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 items date marked with discard date of 7/7. PIC indicated that all items were prepared yesterday. 7/7 would be a hold time of 9 days. CDI: Dates corrected to indicate discard of 7/5. 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 items missing from the TPHC procedures including cut melons, eggs, and all hot items. CDI: Products added to the list as well as French toast which PIC indicated is sometimes served. PIC advised that any menu items that are TCS and held at room temperature shall be added to the procedures for TPHC.

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 no label on squeeze bottle of what PIC identified as oil and on shaker of what PIC identified as powdered sugar. CDI: Items labeled.

6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed many dishes and pans that PIC stated are not used in the facility any longer. Remove items to allow more space for air drying and storage of necessary items. 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 minor laminate damage to some shelves in the breakfast area.

2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P- Observed food employee handle dirty dishes and then return to handle clean dishes without washing hands. -CDI- EHS educated food employee on when to wash and food employee washed hands. -0-

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use -Pf.- Observed mop bucket stored in front of handsink in dishpit area. -CDI- PIC relocated items. -0-

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed strawberries, raspberries, blackberries and blueberries stored over RTE pineapples in RIC. -0- 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 sausage hot holding below 135F. -CDI- PIC voluntarily discarded items. -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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed yogurt and shredded cheese above 41F on breakfast bar. Refer to temperature chart. -CDI- PIC placed items on TPHC hold. EHS educated PIC on using TPHC for these items as cold bar unit will not hold temperatures of items due to its design. EHS provided TPHC form and assisted PIC with filling it out. PIC stated that facility will use TPHC going forward. **REPEAT** -3- 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 .

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food employee engaging in food prep with wrist watch. -0-

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloth stored in 50ppm sanitizer concentration. -0-

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 no thermometer or test strips to test hot water sanitizing temperatures in dish machine. **10 DAY VERIFICATION REQUIRED** -0.5-

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 dust buildup on tops of equipment under hoods such as turbochef and fryer, on vents of RICs and RIFs, on tops of dish machine and shelving. Increased and more thorough cleaning frequency recommended. -0-

5-205.15 Maintain a plumbing system in good repair. Observed leak at handsink. -CDI- Maintenance repaired. -0-

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM on duty during the inspection. REPEAT For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed employee rinse wiping cloth in the front handwashing sink. CDI PIC educated employee and washed and sanitized the sink.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed milk being held on ice at the buffet at 46F. PIC stated that it was put out at 6 am. CDI PIC added ice to tray with milk carafe and lowered temperature to 41F. EHS advised to use stainless steel carafes or put the milk on TPHC for 4 hours since breakfast is only 4 hrs. Also observed cut Mellon, yogurt, cream cheese, and shredded cheese at the buffet at 50F. PIC stated that these were put out at 6am. Facility is using thick ceramic pans and may need to go to thinner dishes or another serving style. EHS spoke with PIC regarding TPHC options. CDI PIC voluntarily discarded. REPEAT 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 .

3-304.12 (E) In-use utensils, such as ice scoops or utensils for non-TCS food, must be stored in a clean and protected location. Observed serving utensils at buffet stored unprotected.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting board at the prep unit with deep grooves and large amount of discoloration. REPEAT

2-102.12 (A) 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: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at handwashing machine near dish machine. CDI PIC provided paper towels

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed half and half, boiled eggs, cut melon, and cream cheese on buffet above 41F. PIC stated that it was put out around 6 am. CDI Cold items put on TPHC. 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 .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed towels in 2 sanitizer buckets at 0ppm QUat. CDI PIC refreshed buckets.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting board of prep top with deep grooves that can no longer be effectively cleaned and sanitized.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee dishes commingled with clean facility dishes on dry shelves. CDI PIC moved employee dishes.

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

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 prep top in need of cleaning.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed handwashing sink blocked by large trash bin near the dish pit. EHS removed trash can. Employee moved trash can back in front of sink. EHS explained that handwashing sinks must remain accessible at all times. CDI- Trash bin removed from in front of sink.

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 for items held on TPHC. TPHC procedure template may be found at: 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 no time stamp for items placed on TPHC.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed food stored on the floor in the dry storage areas. Remove all food from floor.

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 single service items stored on the floor in the dry storage area.

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 no dish thermometer for dish machine.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed no EH policy on site. PIC could not find it. CDI- EHS left copy at facility. For more information on employee health policy, please visit: http://meck.co/FoodSafety

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Observed no vomit/ diarrhea plans. CDI- EHS left copy. For more information please visit: http://meck.co/FoodSafety

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed trash can placed in front of handwashing sink twice. CDI- Trash can removed.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw eggs stored on top of ready to eat items (breads, cheeses). CDI- Eggs placed on the bottom. For more information on food storage order please visit: http://meck.co/FoodSafety

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed yogurt, melon, milk, almond milk, and eggs holding above 41F on the cold plates. CDI- Items placed on TPHC 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 .

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 items placed in a cold plate without any other form of cooling. Items are not going to hold without cold air being placed around the entirety of the food item. CDI- Items placed on time. Cold plates will no longer be used for cold holding. 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 .

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 tall reach in freezers in need of cleaning.

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 boxes of single service items stored on the floor in the dry storage area.

4-501.11 Maintain equipment in good repair. Observed dish machine at Starbucks area not getting up to temp. Use back dish machine until fixed.

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 tall reach in freezer in need of cleaning.

5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed handwashing sinks blocked by large trash can. CDI- Removed.

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. TPHC procedure template may be found at: http://meck.co/FoodSafety Observed milk on TPHC without procedures. 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 items held on TPHC without time stamp. CDI- Time stamp marked.

3-305.11 Store food in a clean, dry location, not exposed to contamination.  Keep at least 6 inches above the floor. Observed food stored on the floor in the dry storage area.

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 no vomit/ diarrhea plan. CDI- EHS sent plan to PIC via email.

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. TPHC procedure template may be found at: http://meck.co/FoodSafety Observed no procedures for items held on TPHC. Observed no time stamp for items on TPHC. CDI- PIC filled out procedures. Food was discarded at the end of 900am.

3-305.11 Store food in a clean, dry location, not exposed to contamination.  Keep at least 6 inches above the floor. Observed food stored on the floor in the kitchen area.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food working employee without a head covering.

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 upper plate of juice machine in need of cleaning.

2-201.11(A) Ensure food employees understand when to report illnesses, symptoms and exposure. -P Staff was not able to answer questions to all the parts of the health policy. Left a copy of the policy and reviewed with them during the inspection.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed 2 units (prep unit and reachin cooler) holding food at 45-46F- arugala, deli turkey, RTE chicken, pesto, pepperoni, RTE chicken wings, Mac n cheese. All food was voluntarily discarded. Units were turned down. The prep unit was missing containers in the top. Advised to keep all containers in place so cold air isn’t escaping the unit. Ambient air temp was down to 38F by end of inspection. Observed fruit cups, yogurt, cream cheese, butter from cold buffet line above 41F. All foods were voluntarily discarded. The cold table isn’t holding food at proper temperatures so TPHC needs to be utilized. Template was emailed. Verification required.

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 Since packaged hot items on the buffet line are held on time (6am-9am) there needs to be procedures in place. Template emailed. Verification required.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Kitchen employee was not wearing a head covering.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed 2 sanitizer buckets below 150ppm Quat. They were refilled with sanitizer at approved concentrations.