SPRINGHILL SUITES

2-101.11 (A) PIC shall be present during all hours of operation. -PF. Go ahead and get ServSafe or other approved training for food service worker.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. No disposable hand towels at hand sink. Custodial staff refilled paper towel dispenser.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Repeat violation. Found hard-boiled eggs and milk at 53F and 45F, respectively. Hard boiled eggs added to THPC list, but milk cooler must be repaired or replaced to hold milk at 41F or below. Also found yogurt and sour cream above 41F, but these were added to TPHC list as well. Avocado salsa bottle was stored at room temperature, and it was labeled ‘refrigerate after opening’. This can be placed into individual condiment cups for individual servings and added to TPHC list as well. Will have to return to see that refrigeration issue for milk products has been corrected. 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 .

4-904.11 (A) Display and handle single-use and single-service articles and cleaned and sanitized utensils to prevent contamination. Need to either leave disposable cups in plastic sleeve or get cups dispenser to protect cups from handling of mouth contact surfaces, sneezes, coughs, etc. Need to get boxes of single-service plates, cups, etc. off of floors onto shelves in dry storage room.

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf No sign for buffet line indicating a second plate needed. CDI - Sign added. A Food Safety Checklist can be found at: www.mecknc.gov/foodsafety along with more food safety information related to PIC Duties, Training, and managing food safety.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF No signed employee agreement policies on site. PIC stated they had an online process but could not show. CDI - Physical copies given, reviewed and signed on site. REPEAT For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Interior of juicer nozzles soiled and in need of cleaning. Clean at a frequency to avoid contamination.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Boiled eggs and milk in reach in cooler recorded above 41F. CDI - 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 .

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. No CFPM on site. REPEAT. 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 No employee health policy on site. GM stated they have an onboarding policy they sign online but could not confirm. CDI - 3 Page policy given and entire staff reviewed and signed on site. 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 Eggs and cheese in reach in cooler recorded above 41F. CDI - Discarded. Yogurt in front reach in recorded above 41F. CDI - Discarded. 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 .

3-501.19 (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. Written procedures did not have oatmeal on TPHC where facility is holding oatmeal on TPHC. CDI - Oatmeal added. TPHC procedure template may be found at: www.mecknc.gov/foodsafety

2-102.11 PIC shall demonstrate knowledge of food borne disease prevention, application of the HACCP principles and the requirements of this code.-Pf. - Observed the PIC unable to accurately answer questions regarding final cook/reheat temperatures, proper cold holding temperatures, and proper handwashing procedures. PIC stated he is going to try and get ServSafe certified now that the General Manager no longer works at the facility. 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 on site at the time of the inspection. Assistant General Manager stated that the General Manager no longer works at the location and only left on the previous Friday (5/23/25). For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

3-202.15 Food packaging must be in good condition, intact and protect the food inside. Pf - Observed a can of strawberry topping stored in the separate dry storage room with heavy dents along the seams of the can. CDI - PIC voluntarily discarded.

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 bags of cereal and granola that were stored on the dry storage rack in the kitchen and not labeled as to their contents.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. - Observed cans of sausage gravy stored on the lower prep shelf in the kitchen, directly under the drain lines to the prep sink. - Observed cases of food and beverages stored directly on the floor of the separate dry storage room. CDI - Cans of sausage gravy moved away from prep sink drain line.

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 a waffle iron that is not in use stored as clean on the lower prep shelf in the kitchen, directly under/adjacent to the drain lines of food prep sink. CDI - Waffle iron moved away from drain line.

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 cases of single service cups and bowls stored on the floor of the separate dry storage room.

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 an accumulation of grime on the gaskets of the RIF.

5-202.12 Provide at least 100F water at handsinks. Observation: EHS observed water at the hand sink at 65F. 5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observation: EHS observed the hand sink was blocked by boxes. CDI: Food employee removed the boxes from in front of the sink.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observation: EHS observed the 3-compartment sink have a sanitizer concentration of 0ppm. The dispenser was not properly functioning. EHS instructed PIC that the sanitizer could be hand mixed until it is serviced. PIC stated a work order was out in for the sanitizer. 10 DAY VR REQUIRED. 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 Observation: EHS observed a container of commercially boiled peeled eggs holding temperature at 45F. CDI: PIC voluntarily discarded the item. 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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observation: EHS observed half & half and boiled eggs that were not date marked. CDI: PIC was able to date mark the half&half but they were unsure of the date for the eggs. The boiled eggs were discarded. 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 Observation: EHS observed two spray bottles in the kitchen without a label. CDI: PIC labeled the items.

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. 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. Observation: EHS observed self-dispensing cereal dispensers with the common name of cereal, but did not include the list of ingredients, quantity of cereal dispenser, name of business, and major allergens associated with cereals. EHS spoke with PIC about including information placard with this information or suggested using individual boxes of pre-packaged cereal that include all nutritional and allergen information. 10 DAY VR REQUIRED.

3-306.11 Protect food on display using shields, packaging, or other effective means. -P. Observation: EHS observed apples at self-serving breakfast without being wrapped/protected or sign to wash by consumer before consuming. CDI: PIC stated that apples will be washed, stickers removed and wrapped in plastic.

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf Observation: EHS observed water at the 3-compartment sink reaching temperatures of 75F. PIC stated they will put in a work order for the hot water. All dishes were clean to sight and touch and not greasy. 10 DAY VR REQUIRED

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. 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 self-dispensing cereal dispensers with the common name of cereal, but did not include the list of ingredients, quantity of cereal dispenser, name of business, and major allergens associated with cereals. EHS spoke with PIC about including information placard with this information or suggested using individual boxes of pre-packaged cereal that include all nutritional and allergen information. PIC stated that establishment will switch to individual, commercially packaged boxes of cereal.

3-306.11 Protect food on display using shields, packaging, or other effective means. -P. Observed apples at self-serving breakfast without being wrapped/protected or sign to wash by consumer before consuming. CDI-food employee rewashed and wrapped apples.

5-202.13 An air gap between the water supply and flood level rim shall be at least twice the diameter of the water supply inlet and not less than 1 inch.-P. Observed 3 compartment sink drains without 1 inch air gap above the floor drain. VR within 3 days to check for 1 inch air gap above floor drain.

5-501.17 Provide a covered waste bin in female restrooms. Observed shared employee restroom with a trash can without a cover.

5-501.16 (C )Provide waste bins in required areas including at handwash sinks. Observed handwash sink in back kitchen without a trash can.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels or alternate hand drying device at kitchen hand washing sink.CDI- paper towels replaced. Repeat 5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed garbage can and cardboard boxes blocking hand sink. CDI PIC moved items.

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 pre cooked sausage patties in RIC with no date mark. PIC stated it was opened today and was going to be carried over to tomorrow for use tomorrow. CDI. PIC date marked item. 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 .

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 proved thermometer. VR required.

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 build up on bottom shelf of reach in coolers and freezer. More frequent cleaning is required.

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed dish machine in kitchen that PIC stated is not used at all and is not functioning correctly. Item is to be repaired, replaced, or discarded.

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 employees have a CFPM ANSI certification. - 1 - REPEAT.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P. Observed employee handling their telephone and returning to food handling without changing gloves or washing hands. CDI - EHS discussed proper handwashing with employee and employee washed hands. - 2 - REPEAT

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels or alternate hand drying device at kitchen hand washing sink. CDI - Employee provided napkins upon request. - 1 -

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 <50ppm quaternary ammonia sanitizer at 3 compartment sink and 0ppm Chlorine at mechanical dish machine. Repair/calibrate quat dispenser and dish machine to provide for correct sanitizer levels. VR will be conducted within 3 days to verify levels. - 1.5 -

3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P Observed milk and yogurt still out after 4 hours in cooler maintaining 45F. Cold items are listed as part of the facilities TPHC policy. If facility wishes to remove milk/yogurt from TPHC unit will have to be able to maintain items at 41F or below. CDI - items were discarded at time of inspection. - 1.5 -

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed chlorine sanitizer in spray bottle at > 200ppm. CDI - Employee was notified and solution was diluted. - 1 -

4-203.11(B) Food thermometers shall be accurate to +/- 2 degrees Fahrenheit.-Pf For information on how to properly calibrate a thermometer, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: https://youtu.be/IxXix712KkI Observed thin probe thermometer with malfunctioning display. Numbers were not readable. Replace. VR will be conducted within 10 days to verify working thermometer. - 0.5 -

2-101.11 (A) PIC shall be present during all hours of operation. -PF No PIC was present during inspection. REPEAT

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 employees have a CFPM ANSI certification. REPEAT.

2-102.11 (C ) (2), (3), (17) 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 employee health process and procedures. -Pf No PIC was present during the inspection. Employees were unaware of any information relating to the Employee health policy and foodborne illness and are unaware of any training. CDI - EHS provided front desk staff with updated employee health policy to keep available upon request. 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. Observed employees are unaware of Employee health policy information and appear to have had no training on the policy. CDI - EHS discussed employee health policy information with employee and provided posters and information which could be used to help train employees.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P. Observed employee handling phone and not washing hands before returning to food prep. CDI - EHS discussed handwashing with employee and employee washed hands.

5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed mop in bucket and rolling cart blocking the hand sink in kitchen area. CDI - Employee moved items and provided access. REPEAT

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed white plates and other utensils in facility with residue or debris on them that are stored as clean. CDI - Items were moved to dirty dish area to be cleaned. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P 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. Observed dish machine stated it was chemical sanitizing but with 0 ppm sanitizer. Observed QAC sanitizer at 3 -comp sink read less than 200 ppm. CDI - Sanitizer was empty at 3- comp sink and dish machine and containers were changed. Sanitizer read 300 ppm QAC sanitizer. 4-702.11 Utensils and food contact surfaces of equipment shall be sanitized before use, after cleaning.-P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed employee washing and rinsing dishes with soap but not sanitizing dishes. CDI - All dishes were moved to be cleaned again and sanitized.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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 . Observed open container of commercial salsa at 69 F sitting stored on shelf under oven and microwaves. CDI - Container of salsa was voluntarily discarded. Salsa needs to be refrigerated after opening.

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 please visit: http://meck.co/FoodSafety 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 . Observed salsa and sausage in reach in and opened container of salsa on shelf with no date labels. CDI- Sausage was correctly dated and salsa was voluntarily discarded. REPEAT.

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 has TPHC procedures and time is meant to be marked in a log when food is placed out for service. EHS observed sausage, boiled eggs, and breakfast sandwiches on line but no log books and no time marked. CDI - Food was discarded at the end of service. REPEAT.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed facility does not have QAC test strips for testing sanitizer at the 3-comp sink. VERIFICATION REQUIRED.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee phone on prep surfaces/tables.

2-101.11 (A) PIC shall be present during all hours of operation. -PF No PIC was present during inspection. -1 points

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 Employee at front desk does not have a CFPM ANSI certification. -1 points

2-102.11 (C ) (2), (3), (17) 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 employee health process and procedures. -Pf No PIC was present during the inspection. Reportable FBI poster was observed in kitchen area but poster did not mention reportable symptoms. CDI - EHS provided front desk staff with updated employee health policy to keep available upon request. -1 points

5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed mop in bucket and rolling cart blocking the hand sink in kitchen area. CDI - Employee moved items and provided access. REPEAT -2 points 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at hand sink in kitchen area. CDI - Employee provided paper towels. 5-202.12 Provide at least 100F water at handsinks. -C Hot water at hand sink measured 84F.

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 For more information on date marking please visit: http://meck.co/FoodSafety Observed boiled eggs in zip lock bag, sausage patties and prepared sausage gravy without date marks. CDI - Items were placed on 3-comp sink for disposal. CDI - Employee at front desk was notified where items were placed. -1.5 points

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 marked for hot and cold foods held on TPHC at breakfast bar. Binder containing time/temp logs has not been filled out since October 2021. Employee at front desk stated food is always thrown away at 9 am. Ensure logs are kept daily. -0 points

3-305.11 Store food in a clean, dry location, not exposed to contamination.  Keep at least 6 inches above the floor. Observed 2 boxes of cereal stored on the floor in kitchen area. CDI - Boxes were placed on chair in kitchen area. -0 points

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. -C Observed 2 boxes of single-service cups stored on the floor in kitchen area. -0.5 points

4-501.11 Maintain equipment in good repair. -C Observed error message on high temp dish machine stating "SUMP LEVEL LOW, SERVICE REQUIRED". 3-comp sink is to be used for washing, rinsing and sanitizing until dish machine has been repaired. -0 points Note: Quat sanitizer at 3-comp sink measured min 200 ppm during inspection.

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 temperature measuring device for high temp dish machine. A VR is REQUIRED no later than 02/04/2022 to verify facility has device and is in compliance. -0 points

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed a mop bucket and handle stored in front of mop sink. CDI- items were removed.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean interior of refrigerator at serving line (mold and mildew present). Clean interior of hand sink in kitchen area (mold and mildew present).

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf No papertowels provided at the only handwashing sinks in food prep kitchen. CDI- PIC Thomas Wright had papertowels replaced/ refilled.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Staff not wearing hair restraints and one employee wearing bracelets and ring with stone in it.