HOLIDAY INN EXPRESS & 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- Observed PIC unable to demonstrate knowledge during the inspection, this includes the PIC unable to answer questions such as required RH temperatures and required CH temperatures. EHS had to coach and provide knowledge to PIC on food safety and handling practices and EHS observed a lack of managerial control in the kitchen through the observation of 8 Priority or priority foundation non-compliant items. EHS will return to the facility to ensure that staff and team properly trains PIC and that PIC uses the knowledge gained during today’s inspections and discussion to improve overall food safety and handling practices. EHS provided business card for PIC or managers to reach out and ask questions. -10 DAY VERIFICATION VISIT- 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 certified food protection manager present at the facility during the kitchen inspection ensure that there is a certified food protection manager on staff at all times of facility operation. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P- Observed a plastic bag filled with frozen raw meat present in the WIF stored above RTE Apple pie. Meat was outside of original commercial packaging. Facility does not serve meat PIC stated that the meat was for her self and that she will cook it on the grill for lunch outside. EHS explained proper storage order along with the potential hazards of raw meat prep in a kitchen that does none. PIC stated that the meat is never prepped or cooked in the kitchen only in outside grill. Ensure proper storage order is followed. -CDI- PIC moved raw meat to the bottom shelving. No visible contamination observed at the time of the inspection. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-403.11 (C), (D) Reheat commercially processed, ready-to-eat food to 135F within 2 hours if food is to be hot held until service. -P- Observed commercial egg product reheated for HH. 1st time commercial reheat of Eggs were reheated at 127F. EHS explained to PIC proper reheating techniques and proper temperature requirements. -CDI- PIC moved the eggs back into oven and properly reheated prior to placing on HH. Ensure facility is making use of thermometers and proper reheat temperatures are being achieved.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed customer grab and go cooler holding mixed yogurts (Commercial), hard boiled eggs, milk (whole and 2%), cream cheese and shredded cheese. Shredded cheese was on TPHC and hard boiled eggs and cream cheese were 41F and below. All yogurts and milks were above 41F. PIC stated that she placed all foods into the cooler at 5:45 AM observations were made at approximately 9:15 AM. -CDI- EHS had PIC finish out breakfast service until 9:30 AM and then they voluntarily discarded all foods above 41F after service. Ambient temperature of cooler was 38.8F. Ensure cold holding food is maintained at 41F and below. 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(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 sausage links present in the WIC. Per facilities TPHC procedures all HH foods are on TPHC. PIC stated that the sausages were from the day before and that the sausages were going to be given to the housekeeping staff today. EHS coached PIC that once TPHC is completed for HH foods, the food is to be discarded and never held over. -CDI- PIC voluntarily discarded the sausages.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf- Observed a QUAT labelled sanitizing squirt bottle. EHS tested bottle and it was reading at 0PPM. EHS asked PIC what was inside the bottle and PIC stated that it was bleach. EHS tested the bottle using chlorine test strips and read at 0PPM. EHS coached PIC that all bottles need to hold what the label states. PIC understood. -CDI- PIC discarded the liquid in the bottle.

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 powdered sugar in a shaker bottle next to the pancake area in the self-service portion of the facility. The powdered sugar was unlabeled. Ensure that all working containers of food are labeled to identify the contents.

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 waffles stored directly on the ground in the WIC ensure that all food is kept at least 6 inches off of the floor. -CDI- PIC moved onto shelving. No visible contamination noted at the time of inspection. 6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf- Observed heavily dented can of liquid cheese present mixed in with non-dented cans on shelving in the facility. PIC stated that they were not planning on using the liquid cheese and that the facility does not serve liquid cheese. PIC stated that it came in through an incorrect receiving order. -CDI- Can moved away from other food and food contact surfaces. Ensure that there are designated areas for foods being held and stored for credit. No visible contamination noted at the of the inspection.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees with no hair restraint of head covering. Ensure that all employees are wearing proper hair restraints.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf- Observed test strips for QUAT sanitizer in the facility that expired and January 2023. Test strips were not function per manufacturer and color was not changing in sanitizer. EHS used his QUAT test strips and recorded the QUAT sanitizer at 200 PPM. Ensure that facility has, uses, and maintains working QUAT sanitizer test strips. -10 DAY VR- EHS will return to ensure that facility has test strips.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employees phone charging on food contact surfaces prep table and employee drink sitting on food contact surfaces prep table. -CDI- Personal possessions were removed. Ensure that employee possessions are kept in designated areas. 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 food in the WIF stored a top RTE customer food. Ensure that employee foods are stored in designated areas. -CDI- PIC moved food to bottom shelving.

2-101.11 (A) PIC shall be present during all hours of operation. -PF. No PIC present during inspection. CDI- Housekeeping manager stepped in to be temporary PIC and assist employee on duty in kitchen area.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. PIC at time of inspection did not have certified food protection manager training or certification. 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 PIC and employee not knowledgeable about requirements of employee health policy. Facility has incomplete employee health poster which does not include return to work information. CDI- updated employee health policy provided in English and Spanish. VR to ensure that all employees have been trained and informed of employee health requirements. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed employee fill 3 compartment sink with wash solution and sanitizer and handle dirty utensils. Employee discarded gloves and went to put on clean gloves to begin working with food. CDI- employee discarded gloves, washed hands and put on clean gloves 2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P Employee washed hands but then used cloth towel to dry hands due to no availability of paper towels. CDI- paper towels obtained and employee rewashed hands. For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M .

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed no paper towels available at only hand sink in kitchen upon arrival. CDI- paper towels provided.

3-403.11 (C), (D) Reheat commercially processed, ready-to-eat food to 135F within 2 hours if food is to be hot held until service. -P. Observed bag of commercial grits sitting in microwave at 122F. Employee had heated grits but then left in microwave until needed. Unsure if grits reached 135F. CDI- grits reheated to above 135F.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed container of shredded cheese on buffet line at 60F. Cheese shall either be maintained 41F and lower or added to TPHC procedures. CDI- cheese was placed out at 6am. Breakfast service ended at 9:30am and cheese was 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(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. Facility is not following written procedures that indicate foods will be labeled with start and end time. Breakfast service is only 3 hours each day. Recommend to update procedures to indicate that all hot foods will not be placed out on buffet greater than 30 minutes prior to service and all foods are discarded at end of service therefore labeling individual foods is not required. VR to ensure procedures are properly updated. Repeat violation.

3-501.11 Stored frozen foods shall be maintained frozen. Observed bags of breakfast potatoes, chicken fingers and bagels with cheese and bacon sitting on counter in breakfast prep room. All items were below 41F but no longer frozen. Facility does not have any refrigeration units to work from in breakfast room. Only available refrigeration is a walk in cooler/freezer. CDI- items were placed in walk in to maintain below 41F.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . CDI- No thermometer available for use at time of inspection. PIC found thermometer when arrived.

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 forks, knives and spoons stored with eating surface face up in customer buffet area.

10 DAY VR. 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 buffet items on serving line held on TPHC without time labels. EHS will make a return visit to verify proper time labels within 10 days. (-3)

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed bottle of chemical marked “kitchen”, without identifying label. CDI- PIC labels chemical bottle. (-0)

10 DAY VR. 4-203.11(B) Food thermometers shall be accurate to +/- 2 degrees Fahrenheit.-Pf Observed probe thermometer stuck on 77F and unable to take accurate readings. Provide new batteries or new thermometer at earliest opportunity. A return visit will be made within 10 days to verify. (-0.5) 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

4-501.18 Maintain wash, rinse, and sanitize solutions clean. Observed cloudy water at sanitize basin of 3 comp sink. EHS advises the PIC water should be changed when it is soiled with debris and no longer clean. (-0)

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed pile of wiping cloths inside hand sink basin. CDI- PIC removes cloths and sanitizes basin. (-1)

3-501.19 (C ) (3) Follow written procedures for cold foods held using Time as a Public Health Control (TPHC) for 6 hours. Food shall be marked with start and discard time. -Pf Observed no time labels at serving line for TPHC items. Service concluded for the day, 10 day VR required. TPHC procedures observed onsite are in compliance. (-1.5)

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 cereals on display for self service without labels. REPEAT. (-1)

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM onsite at time of inspection. Present food handler certification is not valid as a food safety management certification. Repeat. (-1) For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Observed no written procedures for V&D clean up onsite at time of inspection. CDI- EHS provides written V&D clean up plan. (-0) For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 two open gallons of milk in WIC without date mark. CDI- PIC labels milk with use-by date. (-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: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

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 cereals removed from bulk containers and made available to guests by self-service without nutrition labels. EHS advises PIC to, at earliest opportunity, print and affix the manufacturers labels at the self-service dispensers. (-0)

3-306.11 Protect food on display using shields, packaging, or other effective means. -P Observed apples available for guest self-service in bowl without wrapping. PIC advises food handlers to begin wrapping apples in cellophane before placing on the line for guest service. EHS will verify compliance within 3 business days. (-1)

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: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Quat sanitizer recorded at 0ppm. CDI - Bucket was empty. New bucket obtained and sanitizer recorded at 200 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

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Wet cloth stored on table. Keep in sanitizer bucket

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

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. Establishment does not have written procedures for the cleanup of vomiting and diarrheal events. CDI-REHS educated and provided PIC a template plan to be implemented. -REPEAT-

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 facility using TPHC for hot breakfast bar but facility could not provide TPHC procedures. CDI-REHS provided PIC with TPHC template to fill out TPHC written procedures.

4-502.11(B) Provide accurately calibrated thermometers. 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 an inoperable thin probe thermometer at facility during inspection. VR-A verification visit will be conducted within 10 days for working thin probe thermometer in facility. -REPEAT VIOLATION-

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

4-501.11 Maintain equipment in good repair. Observed leak at condenser in walk in freezer creating a large ice buildup in freezer. Repair.

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 CFPM on site during inspection.

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. Establishment does not have written procedures for the cleanup of vomiting and diarrheal events. CDI-REHS educated and provided PIC a template plan to be implemented. -REPEAT-

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Did not observe paper towel at hand sink. CDI-Food employee replaced paper towel.

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 facility using TPHC for hot breakfast bar but facility could not provide TPHC procedures. CDI-REHS provided PIC with TPHC template to fill out TPHC written procedures.

4-502.11(B) Provide accurately calibrated thermometers. 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 an inoperable thin probe thermometer at facility during inspection. VR-A verification visit will be conducted within 10 days for working thin probe thermometer in facility.

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 working container in walk in cooler without label.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed an orange on the floor of the walk in cooler as well as observed leaking condenser dripping on to hot pocket box in walk in freezer.

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 with bracelet on wrist. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee handling/prepping food without a hair restraint.

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 leaking condenser in walk in freezer in Ned of repair.

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 food stored above facility food items in walk in cooler. CDI-Food employee relocated food items.

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. Employee reporting agreement doesn’t include nontyphoidal Salmonella. CDI-REHS educated and provided PIC with an updated employee reporting agreement to properly inform food employees.

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. Establishment does not have written procedures for the cleanup of vomiting and diarrheal events. CDI-REHS educated and provided PIC a template plan to be implemented.

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 kitchen scissors stored at clean dish rack with dried food debris. CDI-Scissors placed at 3 compartment sink to be cleaned. 4-602.11 (A) (4) Food contact surface of a thermometer shall be cleaned, and sanitized per 4-702.11/4-703.11, before using or storing. P. Observed food contact surfaces of 2 probe thermometers stored clean with dried food debris. Clean and sanitize food contact surfaces of probe thermometers. 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 recently washed dishes and utensils with zero sanitizer solution at 3 compartment sink built in sanitizer dispenser. Food employee stated dishes were washed with dish detergent but not sanitized. PIC stated there is no other sanitizer currently in facility. Breakfast bar is now ending and food is being discarded. VR-A verification visit will be conducted within 3 days to insure that sanitizer is being used at 3 compartment sink dispenser and until then facility cannot operate without use of sanitizer at 3 compartment sink.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed TCS foods on hot holding below 135F. Maintain 135F or more. Repair equipment if not working properly. See temp chart. CDI-disposed of voluntarily.