ALOFT CHARLOTTE AIRPORT

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager on duty. (1 pt ) For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed cubes of cheddar cheese with fuzzy white build up in the WIC. -CDI- Cheese was voluntarily discarded. (1 pt)

4-501.11 Maintain equipment in good repair. Observed 2 torn gaskets on the low boy doors of the flip top unit. Repair/replace gaskets. (0 pts)

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 Observed food employee use bare hands to turn off the water at the hand sink. -CDI- EHS provided education to the food employee on proper handwashing procedures. Food employee rewashed hands using the appropriate handwashing procedures before engaging in food prep. (0 pts) 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 .

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 tomato sauce date marked 11/3 and cooked chicken wings date marked 11/11 making both products expired by several days. -CDI- PIC voluntarily discarded the necessary items. REEPAT*** (3 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 .

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 wearing multiple rings and bracelets. Remove all jewelry prior to working with food. Only a plain wedding band is allowed. (0.5 pts)

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 slight build up of debris on the wire racks in the WIC. Increase cleaning frequency to help prevent the accumulation of debris. Due to the severity of the violation, no points taken. (0 pts)

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P - Observed a container of raw shelled eggs stored on a shelf in the WIC directly above RTE bottles of juice and containers of yogurt. CDI - PIC moved eggs to bottom shelf. For more information on food storage order 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 an insert tray of breakfast sandwiches (sausage/egg/cheese and bacon/egg/cheese) in the lowboy portion of the opentop refrigerator at temperatures of 43-46F. PIC stated they are frozen sandwiches made from precooked sausage and then they add cheese and a frozen precooked egg patty to the sandwich before wrapping it up in house and stored in refrigeration to be heated up at a later date as needed. - Observed a plastic container of roasted tomatoes stored on the prep counter at a temperature of 68F. PIC stated the item comes in shelf stable and is stored in dry storage before being opened and placed into a plastic container. Package states “refrigerate after opening”. CDI - PIC voluntarily discarded tray of breakfast sandwiches and roasted tomatoes. 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 is not been labeled, or if the label is incorrect. -P - Observed a sausage egg and cheese breakfast sandwich and a container of egg bites with the thaw/prep dates stating 5/14/25, making today (5/21/25) day 8. REPEAT. CDI - PIC voluntarily discarded items and EHS provided education on proper date marking. 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf - Observed a chemical spray bottle of a blue liquid stored next to the 3 compartment sink that was not labeled as to its contents. PIC was unaware of what the solution was and stated that the night crew must use it. Improvement and no increase in severity from previous inspection. REPEAT. CDI - PIC disposed of solution.

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 chicken Caesar salad wraps stored in the small display case in the patron self service area that were not labeled with the major allergens of the contents. PIC stated the item is prepared by the night crew and that it is an item that is for patron self service. Items removed from display case and are to be served to patrons instead of self service. PIC stated that she never liked the idea of them being house made and self service and is going to try and buy prepackaged wraps for the display case going forward. 10 day VR to observe continued compliance or corrected labels. 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 chicken Caesar salad wraps stored in the small display case in the patron self service area with labels missing the sub ingredients and quantity of contents.

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 cases of single service condiment cups and lids stored directly on the floor of the back kitchen area. REPEAT. 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 a stack of coffee filters on top of the coffee brewer that were not protected or stored in its original packaging. REPEAT.

2-101.11 (A) PIC shall be present during all hours of operation. -PF - Observed staff state no person in charge on site during inspection.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified PIC on site during inspection. CDI by instruction. Repeat. 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 food employee not knowledgeable of employee health policy and reportable symptoms and illnesses. CDI, updated employee health policy agreement emailed to employee in English and Spanish. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P - Observed mold around package of gravy in walk in cooler. CDI, gravy 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 Observed package of gravy not date marked and with mold around packaging. Observed cooked egg and bagel with prep date of 12/3. CDI, foods voluntarily discarded. 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 . 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: 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf - Observed 2 spray Bottles of cleaners not labeled. CDI, cleaners voluntarily discarded. Repeat.

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. 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-service articles stored on ground in kitchen. Observed coffee filters removed from plastic protective packaging and uncovered / unprotected.

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf. PIC was unaware of sanitizer testing procedure. CDI - EHS reviewed testing procedure and correct concentrations for quat and chlorine sanitizer with PIC. A Food Safety Checklist can be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation along with more food safety information related to PIC Duties, Training, and managing food safety.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing. -Pf. Observed PIC empty bottle into hand sink. CDI - EHS reminded PIC to only use hand sink for handwashing.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed chicken wraps in customer RIC at 47 F. REPEAT. CDI - PIC voluntarily discarded food. 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 sausage in prep top, sausage and salsa in low reach in cooler, and cut lettuce and mozzarella in WIC without date marks. CDI - PIC voluntarily discarded food. 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 egg whites dated 2/24, slaw dated 3/28, cut tomatoes dated 3/25, pepperoni dated 3/26, and goat cheese dated 3/11 in low reach in cooler. Observed marinara dated 3/12 in WIC. REPEAT. CDI - PIC voluntarily discarded food. Verification visit within 3 days. 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers. -Pf. Observed two unlabeled spray bottles of unidentified chemical. CDI - PIC emptied bottles. 7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P. Observed heavy duty spray cleaner and hydrogen peroxide on shelf above clean utensils and 3-comp sink. CDI - PIC removed chemicals.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed parfaits prepped this morning in small customer RIC at 48 F. CDI - PIC moved parfaits to WIC to cool. 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.13 (A), (B), (C ) Use approved thawing methods. -Pf. Observed turkey bacon thawing in sitting water in 3-comp sink. Thaw food under refrigeration or fully submerged under running water at 70 F or below. CDI - cold running water was placed over food.

3-306.11 Protect food on display using shields, packaging, or other effective means. -P. Observed unwrapped apples in customer grab n go area. CDI - PIC removed apples.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed dishes wet stacked.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. No serve safe certified food protection manager present during time of operation. However food establishment has two serve safe certified food protection managers. 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 Caesar salads and wraps in glass door unit not maintaining temperature threshold of 41F or below. Sandwiches and wraps were pulled to be brought down below temperature threshold. 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 .

3-501.18 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 oven roasted tomatoes opened days prior without label attached. Observed egg bites labeled 11/17. CDI- Both items were discarded. Recommend going over datemarking requirements with team members. -1.5 REPEAT

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Use equipment in accordance to manufacturer’s intended use. Glass door unit is being used to cold hold sandwiches and salads, both of which aren’t preapackaged goods.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed a cart stored in front of a hand sink. CDI: PIC moved cart over to allow accessibility to the hand sink. REPEAT VIOLATION -2-

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 Alfredo sauce dated 3/23-4/1 in the walk in cooler. CDI: voluntarily discarded -0- 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 .

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 facility with no written cleanup procedures for vomit and diarrhea. CDI: EHS provided a copy via email. REPEAT VIOLATION -0.5-

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed a blow bowl stored in the hand sink by the ice machine. CDI: bowl removed 5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed hand sink by the tall reach in freezer blocked by a cart. CDI: EHS discussed with PIC and pushed cart to allow accessibility of hand sink. -1-

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 dishes stored as clean with food and oily residue on the clean dishes shelf. CDI: dishes removed and placed at the 3 comp sink to be w/r/s. -1.5-

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 Oatmilk carton opened with no date marked. PIC stated he was unsure of when it was opened. CDI: voluntarily discarded. -0-

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 Observed employee health policy does not include nontyphoidal salmonella. CDI: EHS discussed with PIC and provided the updated reporting agreement via email. -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 facility does not have written cleanup procedures for vomit and diarrheal events. CDI: EHS discussed with PIC and provided a cleanup plan via email. -0-

5-202.12 Provide at least 100F water at handsinks. Observed hand sinks temping around 73F. -0-

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 on date marking please visit: http://meck.co/FoodSafety Observed cheese dated as 12/2 in the prep reach in at the flip top unit. CDI: voluntarily discarded. -1.5-