BEST WESTERN PLUS

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 PIC unable to provide answers or documentation as required during inspection. CDI. PIC was provided with the information needed during inspection. 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. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation No Certified Food Protection Manager was onsite at time of inspection. A CFPM shall be onsite during all hours of operation. REPEAT

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF. Observed facility with an incomplete employee health policy during inspection. CDI. Education was provided and a new copy provided as well. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf. Observed no vomit and diarrheal clean up plan during inspection. CDI. PIC was provided a copy. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C). Observed milk in RI without dates. CDI. PIC date marked. Repeat 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 .

4-501.11 Maintain equipment in good repair. Observed RI cooler in disrepair.

5-205.15 Maintain a plumbing system in good repair. Observed water leaks at 3 comp sink during inspection.

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 cracks on the floor during inspection.

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 No Certified Food Protection Manager was onsite at time of inspection. A CFPM shall be onsite during all hours of operation. REPEAT

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 milk in RI without date. CDI. PIC voluntarily 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee working with food without the use of a head covering. Use head coverings to prevent contamination of clean equipment. 2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee wearing jewelry while working with food.

4-501.11 Maintain equipment in good repair. Observed two RI coolers in disrepair.

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 No Certified Food Protection Manager was onsite at time of inspection. A CFPM shall be onsite during all hours of operation. REPEAT

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF. Observed facility with an incomplete employee health policy during inspection. CDI. Education was provided and a new copy provided as well. 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 sausage in the RI at temperatures above 41F. CDI. PIC voluntarily 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 .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C). Observed milk in RI without dates. CDI. PIC date marked. 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 .

3-501.19(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 a container of milk being held on TPHC on buffet without a time marked to indicate when the 4 hour period has expired. CDI: PIC voluntarily discarded milk.

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 No Certified Food Protection Manager was onsite at time of inspection. A CFPM shall be onsite during all hours of operation. REPEAT

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 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 . Observed employee thoroughly wash hands and use a non disposable cloth towel to dry hands. CDI: Employee rewashed hands and used paper towel to dry hands.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed metal pans being stored on top of hand sink at time of arrival for inspection. Also observed employee washing clothing in hand sink later on during inspection. CDI: Employee removed pans from hand sink and EHS provided education to employee that hand sink may only be used for hand washing and no other purposes.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee handling clean equipment at 3 compartment sink without the use of a head covering. Use head coverings to prevent contamination of clean equipment.

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 No Certified Food Protection Manager was onsite at time of inspection. A CFPM shall be onsite during all hours of operation. REPEAT

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: 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 . Observed an open bag of cooked sausage links in reach in cooler missing a date mark and an open gallon of milk with no date mark in another RIC. CDI: PIC date marked bag of sausage and gallon of milk that were both opened today. REPEAT.

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 a box of single use plates being stored on floor in prep area. Store single use articles at least 6 inches above the floor.

4-501.11 Maintain equipment in good repair. Observed broken pancake maker being stored in kitchen on floor. Remove broken pancake maker from facility if equipment is not going to be used.

5-501.16 (C )Provide waste bins in required areas including at handwash sinks. Observed no waste bin close to only hand sink in kitchen. Provide a waste bin for disposing paper towels.

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 No Certified Food Protection Manager was onsite at time of inspection. A CFPM shall be onsite during all hours of operation. REPEAT

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P 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 . Observed 2 omelettes being held below 135F on buffet. CDI: PIC voluntarily discarded omelettes.

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: 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 . Observed an open bag of cooked sausage links in reach in cooler missing a date mark. CDI: PIC date marked bag that was opened yesterday. REPEAT. Points reduced to half due to significant improvement since previous inspection.

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 2 containers of milk being held on TPHC on buffet without a time marked to indicate when the 4 hour period has expired. CDI: PIC voluntarily discarded milk.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed an unlabled spray bottle containing fabuloso. CDI: PIC labeled bottle. 7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-P Observed a spray can of insect killer approved for residence use only being stored in kitchen. CDI: PIC removed insect killer from kitchen.

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 not following procedures listed on TPHC procedures, observed PIC cooling down containers and cartons of milk when milk should be discarded after 4 hours per TPHC procedures. Also did not observe any TCS items being date marked in the facility such sausage gravy, sausage patties and sausage links. CDI- all items were properly discarded. Please visit our resource page, https://health.mecknc.gov/envhealth/food-and-facilities-sanitation, 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. No certified food protection manager 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

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed TCS food items in the metal frio reach in cooler not maintaining cold holding temperature such as almond milk, sausage gravy, and boiled eggs (refer to temperature chart). Internal temperature of cooler was observed at 54F and internal temperature was set to 36F. PIC stated that cooler was 37F during breakfast and if they keep the door open too long the temperature rises. -CDI-All TCS items were relocated to secondary RIC and all temperatures cooled below 41F within 15-30 minutes. The internal temperature of the unit reached 39F by end of inspection. 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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed no date marking on sausage links, sausage patties, 2 cartons of milk, a container of sausage gravy with no date marking. CDI-PIC voluntarily discarded items. 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 .

3-501.19(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 two containers of milk cooling in reach in cooler from breakfast service that were previously held on time. -CDI-EHS reiterated TPHC procedures on discarding foods after 4 hours and milks were discarded.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . Observed PIC primarily using thick probe thermometer instead of thin probe thermometer which is stored hanging up in back of kitchen. CDI-Advised using thin probe thermometer and PIC grabbed thin prob thermometer and put up thick probe thermometer.

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 certified food protection manager on duty at time of inspection. REPEAT

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed male restroom with no paper towels. CDI - Paper towels were replaced from readily available supply.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed two (2) folded omelets in hot holding pan at a temperature 127F and 119F. All other omelets, closer to the heating element of the hot holding pan, were observed at a temperatures above hot holding. CDI - Omelets were disposed of voluntarily by food employee. 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 .

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 two (2) open TCS food items (sausage gravy container in RIC 1 and sausage patty bag in RIC 2) without effective date marking. Food employee verified that these containers had been opened during earlier food service on the previous day. CDI - Items were labeled with effective date marks. 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. Observed three (3) pitchers of milk (two at breakfast station, one at coffee station) held outside of refrigeration. Milk pitchers were observed at temperatures of 41F and 46F. (Coffee pitcher not checked prior to removal) When asked for more detail, food employee detailed process in which milk was placed in pre-chilled pitchers and placed for service at 5 a.m. and removed at the end of breakfast service at 9 a.m. EHS observed no TPHC plan. EHS provided establishment with TPHC plan document. CDI - PIC filled out provided plan during inspection review. 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 milk pitchers without time labeling. CDI - Pitchers were removed at end of food service, prior to inspection end.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed two (2) spray bottles of cleaning substances (window cleaner and all purpose cleaner) on the floor adjacent to mop sink with no effective labeling. CDI - Bottles were labeled effectively by EHS.

6-302.11 Supply toilet tissue at each toilet. -Pf Observed one (1) female restroom stall with no toilet tissue. CDI - Toilet tissue was replaced from readily available back up roll in adjacent stall.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster lids open at time of inspection. CDI - Lids were closed prior to return to interior facility premises. All other previously notated citations have been addressed; dumpster has been replaced with a non damaged, properly maintained dumpster.

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 one (1) employee lunchbox stored above facility food (box of single serve butter packets, wrapped microwave breakfast sausage biscuits) items in reach in cooler. CDI - Employee lunchbox was rotated to lower shelving to prevent potential contamination.

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 certified food protection manager on duty at time of inspection.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: http://meck.co/FoodSafety Observed unwashed strawberries stored over ready to eat TCS food in reach in cooler 1. CDI - strawberries were rotated to lower shelving to prevent potential contamination. Facility was provided with reach in cooler storage order diagram.

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 numerous TCS foods above cold holding temperature in reach in cooler 2. PIC voluntarily disposed of out of temperature food items. Disposition form was completed at time of inspection. Reach in cooler 2 was not functioning before conclusion of inspection. A verification will occur no later than 11/03/2022.

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 two (2) open containers of milk, one (1) whole milk and one (1) 2 percent milk, in reach in cooler 1, without effective date marking. Food employee verified that these containers had been opened during earlier food service on the same day. CDI - Milk containers were labeled with effective date marks.

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 non TCS serving containers (strawberry jam, jelly, powdered sugar, walnuts, etc.) stored in the kitchen area that are set out for customer consumption during service hours. No effective labeling system was in place for the food items to distinguish them at the point of customer self service.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee begin ware washing with no effective hair restraint. Effective hair restraint options were discussed with PIC.

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 minor food soil in reach in freezer, reach in cooler 1 and reach in cooler 2.

5-501.111 Keep storage areas and bins for waste in good repair. Observed broken dumpster lids, not creating an effective closure. Contact waste management company to repair and/or replace broken dumpster components. 5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed dumpster with no drain plug in place. Contact waste management company to provide drain plug.

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 CFPM on site during inspection. Facility is currently in transitional permit and has 180 days from date permit was issued to obtain CFPM certification. - 0 -

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 vomit and diarrhea plan available at facility. CDI by education. PIC was emailed 2017 food code change documents. - 0 -

5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed two metal pans stored in hand sink. CDI - metal pans moved to 3 comp sink. Maintain access to hand sinks at all times. - 1 -

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed no thin probed thermometer available at facility. A VR will occur no later than 11/6/2021 to ensure thermometer has been purchased. - 0.5 -

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 reach in cooler. - 0 -