COURTYARD BY MARRIOTT

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed a few containers of strawberries with 1-2 molded strawberries in each container. -CDI- PIC voluntarily discarded the molded strawberries. (0 pts)

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3-501.17 (A), (B), or (C) Observed pre-cooked hamburgers, sliced turkey, and a large container of salsa that were all out of date. -CDI- PIC voluntarily discarded the necessary 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 .

3-307.11 Protect food from contamination sources not specifically noted by the code. Observed ice accumulation in the WIF from the condenser. Ice had accumulated on one of the boxes of food in the WIF. Relocate boxes to avoid potential contamination. (0 pts)

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 half eaten burrito of an employee stored on the cutting surface of the flip top unit. No contamination of the cutting board was observed. -CDI- PIC voluntarily discarded the burrito. (0.5 pts)

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cut melon and yogurts above 41F in the grab and go unit while said to be cold holding. PIC stated that the yogurts were placed in the unit at 7:30am. -CDI- PIC voluntarily discarded the cut melon from the day prior and placed the yogurts on TPHC. Facility has proper written TPHC procedures. Points not taken. (0 pts) 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 milks that had been opened the day prior to inspection that did not have dates. Also observed pork sausage and turkey sausage that were out of date. -CDI- PIC date marked the necessary milks and voluntarily discarded both containers of sausage. (1.5 pts) 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 .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed multiple boxes of food being stored directly on the floor in the WIF during inspection. Food items must be kept at least 6 inches off the floor while being stored. (1 pt)

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. - Observed stacks of metal insert containers and lids to be stored as clean on the dish rack with sticker residue on their surfaces. REPEAT. CDI - PIC placed all dishes with sticker residue back at the 3 compartment sink to be rewashed. 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 .

3-501.19 (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 the facility using TPHC for the yogurt parfaits and fruit cups in the open faced patron grab & go refrigerator adjacent the service counter but no written procedures were available on site. CDI - EHS filled out TPHC document with PIC to hold milk carafes, yogurt parfaits, and fruit cups on 6 hour TPHC. TPHC procedure template may be found at: www.mecknc.gov/foodsafety

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P - Observed a can of “Lysol” stored directly next to opened boxes of single service sugar packets in the front counter cabinets. CDI - Chemical moved to under sink with other chemical bottles.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. - Observed wet wiping cloths stored on the cookline cutting board and no sanitizer buckets set up at the time of the inspection. CDI - PIC filled up a sanitizer bucket for wiping cloth storage.

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 a buildup of food debris and food packaging beneath the storage racks in the WIF.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed one containers and lid with sticker residue stored as clean at dish rack. CDI- PIC moves to warewashing for re-cleaning. REPEAT. No escalation of points, overall improvement. (-1.5)

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed yogurts and fruit cups with sliced melon between 48F-45F inside from beverage cooler. EHS advises PIC that equipment is rated as a beverage cooler, only for the storage of prepackaged, commercial beverages- not TCS foods prepped onsite, such as fruit cups. CDI- PIC voluntarily disposes of items, will hold them on TPHC at counter, or larger cooler across the hall. (-1.5)

3-501.19 (C ) (1) Follow written procedures for cold foods held using Time as a Public Health Control (TPHC) for 6 hours, food shall begin at 41F, and may not exceed 70F within the 6 hour time period. -P Observed creamers on TPHC without time labels. EHS advises the PIC to use labels for TPHC even if breakfast service does not exceed 4 hours. CDI- Breakfast concluded, items will be labeled for time going forward. (-0)

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed multiple dishes stacked together with sticker residue in the clean dish storage area. CDI- dishes moved to dish machine area to be rewashed, 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 .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P - Observed sanitizer buckets throughout kitchen stored on prep tops where food prep is occurring. Store sanitizer buckets below prep tops to avoid contamination. CDI- buckets relocated.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed one stack of dishes wet stacked in the clean dish storage area.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf - Observed no quat sanitizer test strips in facility. PIC ordered test strips. A verification visit will occur no later than 4/5 to ensure that facility has quat test strips.

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 multiple RTE items throughout facility: plant milks, gallon milk, cut cantaloupe, marinara, coleslaw, cut tomato, with no date mark. PIC stated they were prepared the day before or later. CDI PIC voluntarily discarded all 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 . 3-501.18 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 Observed multiple items with expired open/prep date pepperoni 7/30, cooked chicken 10/22, cooked burger 10/23, marinara 10/23, mozzarella 10/22. CDI All items 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

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 bottom shelving with dishes stored with debris and build up. Increase frequency of cleaning. Observed sticker residue on bottom of metal container and residue on outside of carafe stored clean. Both moved to dish area for cleaning.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed doors open on dumpster. Doors must remain closed.

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 several pans stacked in the clean dish area with sticker residue on outside surface. CDI - Pans were moved to the dish area to be recleaned.

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 marinara and sliced tomatoes in WIC with no date labels. CDI - Food was labeled correctly. - 1.5- Repeat

2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Observed employee drinks, one with no lid, stored on prep table. CDI - PIC removed employee drinks.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety. Observed unwashed cantaloupe on shelf over butters and other ready to eat foods. CDI - Cantaloupe was washed and moved to a different shelf.

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 marinara in WIC with no date. Observed sausage, burger, and tomato in reach in with no date labels. CDI - Food was labeled correctly or voluntarily discarded. 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 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, caramelized onions, cantaloupe, and other foods dated for 10 days or more. Observed chicken dated expired 12/12 in reach in. Observed kale dated 12/7 to 12/17 in WIC. CDI - Dates were corrected or food was voluntarily discarded. PIC and EHS discussed proper date marking.

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 did not have proper TPHC procedures for food held on warmer such as potatoes and butter. CDI - PIC and EHS wrote procedures. Facility is to hold food for 4 hours which is the breakfast shift and shall discard food at the end of breakfast ( 6-9:30 am).

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed sanitizer bucket being stored on cutting surface of prep cooler. CDI - Sanitizer bucket was moved to an appropriate location.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of food stored on the floor in the WIF.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee items stored on dry goods shelves and on top of equipment not currently in use. Needs to be stored in designated area.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf- Observed no paper towels at the handwashing sink at the bar. Corrected during the inspection (CDI) - The bar is not currently being used but paper towels were provided during the inspection.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety - Observed chlorine sanitizer at 10ppm at the dish machine. Ensure that concentration is at least 50ppm. VERIFICATION REQUIRED.

4-204.112 (B) Provide and position correctly an air thermometer in cold/hot holding equipment. - Observed oven thermometer inside of cold holding unit. CDI - Refrigerator thermometer was provided and placed within the unit.

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 box of single service cups stored on the floor in the storage area. CDI - Box was relocated to shelving.