RESIDENCE INN KITCHEN

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed hardboiled eggs on breakfast bar with a temperatures of 55F. Hardboiled eggs were overstacked. CDI - PIC discarded hardboiled eggs. PIC has been advised to reduce volume of hardboiled eggs in container to help maintain a temperature of 41F or less. PIC has also been advised to conduct frequent temperature checks of TCS foods. -1.5 points- 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed cambros of dry ingredients under prep table without labels. -0 points-

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 coffee filters stored upright, open, and without packaging on coffee machine. PIC has been advised to hold coffee filters in protective packaging until time of use. -0 points-

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed Ham Egg and Cheese croissants and quiche being held in microwave below 135F. CDI- PIC voluntarily discarded items. 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. Observed no written procedures for holding TCS foods located at breakfast bar on time. *REPEAT* EHS will conduct follow up visit *VERIFICATION REQUIRED* TPHC procedure template may be found at: www.mecknc.gov/foodsafety

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 single-use utensils stored in containers containing food debris located near breakfast bar.

4-501.11 Maintain equipment in good repair. Observed gaskets of low RIC torn, in need of repair.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed areas under and behind equipment in kitchen in need of cleaning.

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

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. *Observed - a spoon, a fork and 2 metal containers with food debris build up. *CDI - PIC placed items into 3 comp sink to be washed rinsed and sanitized. 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 , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- *Observed - American Cheese, milk, boiled eggs and sausage patties above 41F, See temp chart for details. WIC with an ambient temperature of 45F. *CDI - PIC voluntarily discarded items. Maintenance turned down the temperature of WIC ambient temperature of WIC 40F before end of inspection. 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- *Observed - Sausage patties removed from packaging prepped for tomorrow without date marking. *CDI - PIC properly date marked 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

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 holding TCS Foods on TPHC. *CDI - EHS provided TPHC procedures via email. NOTE: Breakfast is only available for 3 hours 6:30am-9:30am then all food is discarded. TPHC procedure template may be found at: www.mecknc.gov/foodsafety

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed clear liquid in unlabeled spray bottle. CDI - PIC did not know what the liquid was, discarded.

3-306.11 Protect food on display using shields, packaging, or other effective means. -P Observed washed apples at the breakfast buffet unprotected. Discussion with the PIC of other means to protect: wrap in packaging, place under the sneeze shield or place a sign stating “wash prior to consumption”. CDI - PIC removed the apples and rewashed them, they plan to wrap them.

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 the max/min thermometer not functioning due to batteries needing to be replaced. Verification required to ensure compliance in 10 days.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM on duty. EHS did see the certificate. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed dishes with build up. CDI PIC moved items to be w/r/s. 4-703.11 After cleaning, equipment, food contact surfaces, and utensils shall be sanitized using an approved method.-P Observed dishwasher not reaching 160F on EHS & PIC thermometer. Ran 6 times highest team was 155. EHS will return t o check dishwasher. 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 , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . 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 , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

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 containers at the buffet bar without labels.

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

4-501.11 Maintain equipment in good repair. Observed ice machine is broken, PIC states a new has been ordered.

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 spills on cabinets.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed sausage being held below 135F. CDI: Education provided and breakfast bar items voluntarily discarded.

3-306.13(B)(C) Consumer self-service operations shall have utensils or effective dispensing methods to protect the food from contamination and be monitored by trained food employees. -Pf Observed apples stored in basket not individually wrapped, stored in contact with oranges, and no signage indicating need for washing produce. CDI: Education provided and PIC opted to begin individually wrapping produce.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed multiple chemical bottles hanging on shelving directly above clean dishes/utensils for breakfast service. CDI- chemicals moved, EHS discussed proper chemical storage.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed 1x box of food on the floor in the freezer.

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 areas of shelving in the walk in cooler in need of cleaning, buildup on shelving.