SPRINGHILL SUITES

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. Establishment does not have a permanent food employee for breakfast service. CDI - Employee present was instructed on date marking procedures, TPHC procedures, and how to wash, rinse, and sanitize equipment and utensils. PIC stated that establishment is in process of hiring permanent employee. -1 point- Please visit our resource page, www.mecknc.gov/foodsafety, for more food safety information related to PIC Duties, Training, and managing food safety.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM in establishment during inspection. -REPEAT- -1 point- For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at handwashing sink. CDI - Paper towels were proved. -0 points-

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 foods held using TPHC. Establishment uses TPHC for all breakfast bar items. TCS foods are discarded at the end of breakfast service. CDI - A written TPHC procedure was created during inspection and e-mailed to PIC. -REPEAT- -3 points- TPHC procedure template may be found at: www.mecknc.gov/foodsafety

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . Observed no working thin probe thermometer in establishment during inspection. A verification will be conducted by August 9th, 2026 to determine if establishment is in compliance. -0.5 points-

3-602.11(C) Bulk food available for consumer self-dispensing shall be prominently labeled in plain view with the manufacturer label provided with the food, or another method of identification that includes the information in 3-602.11 (B)(1), (2), and (6). Observed bulk cereal self-dispensers at breakfast bar without manufacturer labels or information. -REPEAT- -2 points-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed box of apples stored on floor in kitchen. -0 points-

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed single use coffee filters stored on top of coffee machine without packaging or wrapping. -REPEAT- -1 point-

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM in establishment. PIC was unable to produce CFPM certification. Recommend retaining copy of certification in establishment. -REPEAT- -1 point- For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). Observed no date mark for opened container of salsa in reach in cooler. CDI - PIC added date mark to container. -0 points- 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 .

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 foods held using TPHC. Establishment uses TPHC for all breakfast bar items. TCS foods are discarded at the end of breakfast service. CDI - A written TPHC procedure was created during inspection and e-mailed to PIC. -1.5 points-

3-501.13 (A), (B), (C) Use approved thawing methods for frozen food such as in a cooler at 41F or below, completely submerged under cold running water according to the Code, or as a part of the cooking process. Pf Observed package of liquid eggs thawing a ambient room temperature in kitchen. CDI - Thawed eggs were moved to microwave to complete reheating process. -0.5 points-

3-602.11(C) Bulk food available for consumer self-dispensing shall be prominently labeled in plain view with the manufacturer label provided with the food, or another method of identification that includes the information in 3-602.11 (B)(1), (2), and (6). Observed bulk cereal self-dispensers at breakfast bar without manufacturer labels or information. -REPEAT- -1 point-

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

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed single use coffee filters stored on top of coffee machine without packaging or wrapping. -REPEAT- -0.5 points-

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM in establishment during inspection. -REPEAT- -1 point- For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

3-602.11(C) Bulk food available for consumer self-dispensing shall be prominently labeled in plain view with the manufacturer label provided with the food, or another method of identification that includes the information in 3-602.11 (B)(1), (2), and (6). Observed bulk cereal self-dispensers at breakfast bar without manufacturer labels or information. -0 points-

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed rear door in kitchen unable to seal completely when closed. -0 points-

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed single use coffee filters stored on top of coffee machine without packaging or wrapping. -0 points-

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM during duration of inspection. 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 food debris and debris in handsink. CDI- EHS discussed handsink usage with PIC.

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 milk and breakfast sandwiches held in 2D RIC without date. PIC stated items are held longer than 24hrs once out of packaging or opened. CDI- PIC marked dates items were removed from packaging. 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 .

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM in establishment during inspection. -1 point- 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 sink in kitchen. CDI - Paper towels were delivered during inspection and replaced. -1 point-

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed coffee filters stored without protective packaging on top of coffee maker. -0 points-

6-301.14 Post a handwash sign at each handsink. Observed no handwashing sign at handsink in kitchen. CDI- EHS provided sign during inspection.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed a yellow chemical stored in a labeled quat sanitizer bottle, was not quat sanitizer. CDI- chemical poured out, bottle washed and filled with sanitizer during inspection.

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

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed household refrigerator in the kitchen with food stored inside. All kitchen equipment must be certified commercial equipment. Refrigerator will be removed from the kitchen per PIC. -REPEAT-

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. Provided updated employee health handout.

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 written procedures for these types of events. CDI - Provided PIC with handout.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed a spray bottle of disinfectant stored on the prep table. CDI - PIC relocated the chemical.

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed coffee filters unprotected. Keep them in their original protective package until ready to be used.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed household refrigerator in the kitchen with food stored inside. All kitchen equipment must be certified commercial equipment. Refrigerator will be removed from the kitchen per PIC. -REPEAT-

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Observed 3 compartment sink being used incorrectly for wash, rinse, sanitize. Utensils were being sanitized and then rinsed. CDI corrected procedure with PIC.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed scrambled eggs being stored in kitchen that were to be moved to buffet line < 135F. CDI eggs were voluntarily discarded by PIC. *Establishment is currently cooking raw eggs in the microwave due to supply issues of cooked egg product. Establishment will be allowed to cook raw shell eggs as a temporary measure. PIC explained that cooked egg product will be back in supply to the establishment soon. *Permit condition prohibits cooking of foods that produce grease laden vapors (building code) when a hood is not present.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sliced cantaloupe, salsa, and hard boiled eggs on buffet being held > 41F. CDI- food items voluntarily discarded by PIC. PIC will implement TPHC if adjustments to cold holding to keep food 41F can’t be made. Provided PIC with TPHC form to complete for food items that are not being held under required temperatures. Verification required within 10 days.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf observed unlabeled container of chemical cleaner on countertop. CDI by labeling. 7-201.11 Store toxic materials to avoid contamination. -P Observed disinfectant spray and furniture polish stored above food prep area. CDI- moved to designated chemical storage area.

3-306.11 Protect food on display using shields, packaging, or other effective means. -P Observed scrambled eggs and Canadian bacon stored on buffet line without sneeze guards. Observed sliced oatmeal, oatmeal toppings, cantaloupe, salsa, spinach, cheese and hard boiled eggs stored on buffet without sneeze guards. Lids on containers were not self-closing and food was being left exposed to customers. Sneeze shields will need to be installed or self-closing lids used to protect food on display. PIC will closely monitor buffet until equipment can be added or modified. Verification required within 10 days.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths stored in 3 comp sink.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed household refrigerator in the kitchen with food stored inside. All kitchen equipment must be certified commercial equipment. Refrigerator will be removed from the kitchen per PIC.