FAIRFIELD INN & SUITES UNIVERSITY

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM present at time of inspection. REPEAT VIOLATION 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 signed/confirmation of employee health policy training on site. PIC was able to answer questions regarding information about the employee health policy but indicated they do not have a policy she has signed. CDI: Policy signed during inspection today. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

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: Procedures filled out during inspection. TPHC procedure template may be found at: 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 no common name or ingredients information as required for self dispensed cereals. CDI: Common names provided. Facility still needs to meet the rest of the rule. 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 individually wrapped bagels and english muffins with no labeling. CDI: Bagels and English muffins unwrapped. 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 individually wrapped bagels and english muffins with no labeling. CDI: Bagels unwrapped.

3-306.11 Protect food on display using shields, packaging, or other effective means. -P Observed unprotected food items including grit/oatmeal toppings, cheese and salsa, and grits. VERIFICATION REQUIRED within 3 days on or before 7/4 to ensure food is adequately protected. Facility may use physical monitoring, self closing containers or other physical barriers such as sneeze guards.

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 overstacked cups and cups without protection for coffee, milk, and water.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed air fryer in back kitchen labeled “household use only”. Remove equipment. REPEAT VIOLATION Previous violation corrected. 4-501.11 Maintain equipment in good repair. Observed gasket on right door of reach in cooler torn.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed quat sanitizer test strips and expired since 2022 and physically damaged. Test strips were not accurately testing sanitizer. VERIFICATION REQUIRED within 10 days on or before 7/10 to confirm test strips are on site.

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 cardboard lining shelves with Pepsi bottles. Remove cardboard and use a washable liner if needed. REPEAT VIOLATION Previous violation corrected.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed opened doors on the dumpsters. 5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed excessive amounts of bulky items in the dumpster enclosure including pallets, equipment, and umbrella. PIC informed engineer who will schedule a bulk pickup to remove the items.

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

2-401.11 (A). Employee beverages must be stored in a designated area where contamination of food, clean equipment, utensils, linens, and single-use articles cannot occur. Observed employee drink stored on prep table. -CDI- PIC relocated items. -0-

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P- Observed PIC changing trash bag and then return to handle food without washing hands. -CDI- EHS intervened, educated PIC on when to wash, and PIC washed hands. -0-

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P- Observed PIC change trash bag and then return to food prep without changing gloves. -CDI- EHS educated PIC on when to discard gloves and gloves were discarded. -0-

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- Observed breakfast quiche and pork sausage hot holding below 135F. Refer to temperature chart. -CDI- PIC to discard items at 4 hour mark. **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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed multiple items in small display cooler and 2 door RIC above 41F. Observed ambient air at 43F and 49F, respectively. Small display cooler not ANSI certified or equivalent. -CDI- PIC voluntarily discarded items above 41F. **3 DAY VERIFICATION REQUIRED** **UNIT PROPERLY HOLDING TEMPERATURES AT TOP OF UNIT. FACILITY TO USE TOP PORTION OF UNIT AND RIF UNTIL REPAIRS CAN BE MADE** -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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers. -Pf- Observed no label on 2 spray bottles. -CDI- PIC properly labeled items. -0-

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed small display cooler not ANSI certified or equivalent. -0-

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 NFCS of drink machine with debris. Increased and more thorough cleaning frequency recommended. -0-

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

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed sausage and quiche being HH on the buffet below 135F. PIC stated that the unit’s temperature guages were not turned up high enough CDI PIC reheated the quiche and sausage to 185F. 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 Oat milk and cream cheese in the small buffet cooler above 41F. PIC stated that it was filled within the last 2 hours. EHS advised PIC to not over fill the cooler. CDI PIC removed the cream cheese and Oat milk from the cooler. 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 .

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

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 out of plastic and unprotected. CDI PIC put filters in plastic.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee face mask, glasses, and 2 drink cups on 3 comp sink drain board. Also observed employee cell phone and lunch bag on cart with food and single service items. CDI Employee moved all items. REPEAT

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed cart blocking handwashing sink. CDI EHS moved cart. REPEAT

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed milk, boiled egg, and yogurt in the small buffet cooler and the reach in cooler above 41F. CDI PIC voluntarily discarded. 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 .

4-502.11(B) Provide accurately calibrated thermometers. Pf. Observed facility using a dial thermometer that is 12 degrees lower than EHS calibrated thermometer. VR needed 8-2-24 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

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 head covering on

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 multiuse serving utensils on buffet unprotected . EHS advised PIC to cover utensils

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

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at the handwashing sink. CDI- Paper towels placed at the sink. Observed cart blocking handwashing sink. CDI- Cart removed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cheese holding above 41F in a container. Observed milk in the beverage case holding above 41F. CDI- Milk and cheese discarded. 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 .

4-501.11 Maintain equipment in good repair. Observed sink sanitizer not pulling at the sink. Facility will hand mix sanitizer until sink is fixed.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -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 breakfast sandwiches holding below 135F in the hot well. CDI- Items placed on time.

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 Facility needs dish machine thermometer.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed Canadian bacon and sausage in the tall reach in cooler holding above 41F. CDI- Items discarded.

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 no date on the Canadian bacon in the tall reach in cooler. CDI- Discarded.

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 cheese on TPHC without time stamp or procedures. Time stamp placed on cheese and procedures filled out.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Observed solution in 3 compartment sink for sanitizing testing 0ppm QAC. CDI- PIC adjusted line on sanitizer tube. Tested at 200ppm QAC.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed hard boiled eggs, cream cheese, shredded cheddar cheese on buffet line stored above 41F. CDI- All food items voluntarily discarded by PIC. PIC was given TPHC document to complete. TPHC will be used on these items going forward.

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 Canadian bacon in upright cooler without thaw date for frozen food item. CDI by date mark with thaw date.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabeled spray bottle of chemical cleaner. CDI by labeling spray bottle.

3-305.11 Food Storage-Preventing Contamination from the Premises - C Observed opened bags of cereal on the dry food storage rack.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed facility did not have QAC test strips. Verification required within 10 days. 4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturers label. Observed wash water in 3 comp sink < 110F.