STAYBRIDGE SUITES CHARLOTTE - TYVOLA

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

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed no employee health policy agreement on site during inspection. Due to all new staff, points are not escalated. -CDI- Employee health policy agreement has been provided. REPEAT*** (1 pt) For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed TCS foods such as hard boiled eggs, salsa, cheese, and yogurt above 41F while said to be cold holding. -CDI- PIC placed the necessary items on TPHC (see comment addendum). (1.5 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 .

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . Observed no thin probe thermometer on site during inspection. Due to new staff, points are not escalated. REPEAT*** 10 DAY VERIFICATION REQUIRED*** (0.5 pts)

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed chlorine test strips for the dish machine. 10 DAY VERIFICATION REQUIRED*** (0.5 pts)

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed employee drink being stored on prep surface. No contamination was observed.-CDI- Employee relocated drink to appropriate area. (0 pts)

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed an employee health policy agreement that only the kitchen manager had signed. No other employees have signed an employee health policy agreement indicating that they are aware of the main foodborne illnesses, reportable symptoms, exclusion or restriction. -CDI- EHS gave PIC an updated copy of an employee health policy agreement allowing for several employees to sign on the back. REPEAT*** (1 pt) For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed dark stains in the hand sink. PIC stated that he has made it clear to the evening staff to not dump anything in the hand sink but is unaware of what they are dumping into the sink. Do not use the hand sink for anything other than hand washing. (0 pts)

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 no time stamps or logs indicating when the TCS food items have been placed out or when they will be discarded. -CDI- PIC voluntarily discarded the items as it was the end of breakfast service. Breakfast runs from 6:30am - 9:30am. EHS stated that moving forward there needs to be times stamps or a time log indicating when the items were placed out for service and when they will be discarded. (1.5 pts)

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . Observed no thin probe thermometer available in the facility. 10 day VERIFICATION REQUIRED*** (0.5 pts)

5-205.15 Maintain a plumbing system in good repair. Observed no cold water available for the hand sink. Also observed that the water that is available reaches a temperature of 120F making it uncomfortable for employees and EHS to wash hands. Repair the faucet for the hand sink. (1 pt)

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF PIC stated he has been with the facility for two months. Upon hire there was no training present for employee health. CDI - EHS provided facility with employee health agreement. EHS advised to have all food employees review and sign. Retain document at facility where it can be obtainable by the inspector. (0) For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed chemical dish machine at 0ppm chlorine concentration. EHS advised to fill three compartment sink with sanitizer and only use the dish machine to wash and rinse until machine has been looked at by technician. Facility uses disposable utensils and plates for service. PIC filled three compartment sink with quat sanitizer at 200ppm. 3-day VR required. (1.5) 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

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed vanilla yogurt, strawberry yogurt, and boiled eggs held above 41F. PIC stated unit is not working but facility has been placing ice in cold well to facilitate cold holding. Containers are not able to be submerged into the ice and is preventing adequate cold holding. EHS advised that ice baths are not approved for long term compliance and unit needs to be repaired. 3-day VR required. Facility can use TPHC until unit is repaired. EHS observed sliced ham in reach in unit held above 41F. PIC stated overnight employee makes sandwiches and left around 7am. PIC was unaware of how long ham had been out of temperature. Cold well items and sliced ham was voluntarily discarded. (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 .

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed household freezer used to store items for socials. Freezer needs to be removed as it is unapproved. (0)

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee possessions stored on shelving with ready to eat foods. Designate an area for the storage of employee possessions away from clean equipment, utensils, and food. -REPEAT- -0.5 points-

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. No CFPM on site during inspection. PIC has food handler certificate. CFPM should be on site during hours of operation. REPEAT For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed employee drink on top shelf over foods in reach in cooler. CDI- PIC moved drink to bottom shelf.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed shredded cheese above 41F, see temperature chart. CDI- PIC voluntarily discarded shredded cheese. 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 .

3-306.11 Protect food on display using shields, packaging, or other effective means. -P Observed sneeze shield not located in proper place to protect hot bar and yogurt bar items. Shield was pushed too far back exposing foods. CDI- PIC moved sneeze shield forward to protect items. REPEAT

4-903.11 (A) Store cleaned equipment, utensils, linens 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 utensils stored in basket on shelf with debris covering bottom of basket and on utensils. CDI- PIC rewashed all utensils in basket and basket itself.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee possessions and clothing stored on rack used to store dry good items. CDI- PIC moved items away from food.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. PIC is a certified food handler and not a certified food protection manager. -1 For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 oatmeal and yogurt placed on TPHC without being listed in the written procedures. VR within the next 10 days to verify updated TPHC list. -1.5 TPHC procedure template may be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed bottle of working bottle of sanitizer without a label. CDI-PIC added label to sanitizer bottle. -0

3-602.11 (B) (5) Food packaged on premises for customer self service shall include a label with the major food allergens contained in the food -Pf. Observed cheerios, frosted flakes, raisin bran dispensers without allergens labeled. Refer to nutrition label on bagged cereal and add information to the dispensers. VR within the next 10 days to verify allergen labels added to cereal dispensers. -1

3-306.11 Protect food on display using shields, packaging, or other effective means. -P. Observed food shield at yogurt station not located in the proper place for protection against contamination. CDI- Food shield moved forward to protect yogurt station -1

5-202.12 Provide at least 100F water at handsinks. Observed handsink with water not reaching 100F.

5-205.15 Maintain a plumbing system in good repair. Hot water handle on handsink not operational. Needs repair.

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

2-101.11 (A) PIC shall be present during all hours of operation. -PF Observed no PIC during inspection. REPEAT VIOLATION -1-

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 Observed no PIC with no CFPM. REPEAT VIOLATION -1-

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . For information on how to properly calibrate a thermometer please visit: http://meck.co/FoodSafety or view our training video at the following weblink: https://youtu.be/IxXix712KkI Observed facility with no thin probe thermometer. VR within 10 days. REPEAT VIOLATION -1-

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed household freezer in permitted facility. Equipment must be commercial. Remove or replace equipment. REPEAT VIOLATION -1-

2-101.11 (A) PIC shall be present during all hours of operation. -PF Observed no PIC during inspection.

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 Observed PIC with no CFPM. -1-

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 does not have a cleanup procedure for vomit and diarrheal events. CDI: EHS discussed with PIC and provided a copy via email. -0-

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 sausage and eggs on TPHC with no time marked for the 4 hour discard time. PIC stated facility is only open for 3 hours and automatically discards when breakfast is closed and does not write down the time. Per TPHC procedure, it stated that the method of labeling the discard time is “logged after use” and “labels in kitchen” that PIC James have no knowledge of. CDI: EHS discussed with PIC James and moving forward, facility will need to follow TPHC procedure.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . For information on how to properly calibrate a thermometer please visit: http://meck.co/FoodSafety or view our training video at the following weblink: https://youtu.be/IxXix712KkI Observed no thermometer during inspection. -1- VR within 10 days. REPEAT VIOLATION

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 several single service items stored on the floor beside the ice machine and hand sink. REPEAT VIOLATION -1-

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed household freezer in permitted facility. Equipment must be commercial. Remove or replace freezer. REPEAT VIOLATION -0.5-

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed quat test strips soiled and no longer usable. VR within 10 days. -0.5-

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Employee in kitchen that walked through with inspector did not hold certification. You have 210 days from permit issuance to obtain certification before points will be deducted.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF Employee running the food service said she had no knowledge of a health policy. Inspector reviewed the policy with her and left a copy of the policy in the kitchen.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no hand soap at the only available hand sink in the kitchen. Did not observe improper hand washing as employee was cleaning up and not handling food or utensils. Soap dispenser was changed during the inspection. 6-301.14 Post a handwash sign at each handsink. Restrooms are missing hand wash signs.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw sausage links stored above ready to eat foods such as pre-cooked omelets. Moved raw links to the bottom shelf.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed 3 compartment sink set up with sanitizer at 0 ppm. Staff was getting ready to use the sink with soiled dishes in the wash bay. The spray bottle of sanitizer was also at 0 ppm. Sanitizer container supplying dispenser was empty. It was replaced during inspection and quaternary ammonia was at 400ppm (correct level per manufacturer). Three compartment sink was re-filled with proper level sanitizer and spray bottle was emptied.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed numerous items on the hot serving line below 135F. See temperature chart. These items are cooked, held for less than 4 hours, and then discarded. TPHC (time as a public health control) procedures shall be in place and the food shall be time stamped in some way to ensure adequate disposal of product after 4 hours. Verification required within 10 days. TPHC form emailed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed lettuce at 43F and sliced cheese at 43F in refrigerator. Refrigerator was holding milk and sausage links at 41F. The lettuce and cheese were at the front of the unit where staff was going in and out of unit so this may be the issue. Monitor closely. Lettuce and cheese will be cooled to 41F - moved to freezer. Observed packaged cream cheese above 41F in ice well. This well included yogurt and cream cheese. The ice was not touching the containers. Be sure to fill the well up with ice so it surrounds the product to keep it at or below 41F. These items were moved back to refrigeration to rapidly chill. They have been out of temperature for less than 2 hours.

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 open bag of shredded lettuce without date mark. Staff dated during the inspection.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf No thermometer available on site. Verification required.

3-306.11 Protect food on display using shields, packaging, or other effective means. -P Apples are placed under the food shield but so close to the edge that there was no protection by the food shield. Apples need to be moved back to eliminate potential contamination. Discussed with manager and he agreed to move those apples back further.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed 2-3 wet rags around the kitchen on the hand sink splash guard and on the prep table. These need to be in sanitizer between uses once wet.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed numerous boxes of single service plates and other items on the floor. Install additional shelving or reduce deliveries.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. There is a household freezer in the kitchen. Manager advised this is owner’s items. Equipment in a permitted facility shall be commercial. Label freezer as Owner’s and replace before next inspection or move out of the kitchen.

5-205.15 Maintain a plumbing system in good repair. Observed major leak under wash bay of 3 compartment sink. Facility is not using the wash bay (they are using the rinse bay to wash, manually rinse, and then sanitize in sanitize bay) due to the leak in the piping to the floor drain. Repair.