AC MARRIOTT BALLANTYNE

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P EHS observed three containers of strawberries in WIC accumulating debris and white fuzzy growth. CDI - PIC voluntarily discarded strawberries. (0)

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) EHS observed chipotle ranch, goat cheese, roasted tomatoes, and grilled chicken held beyond seven days. EHS advised that the day item is prepped shall be counted as day one. CDI - PIC voluntarily discarded all items held beyond 7 days. (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 .

3-501.15 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 EHS observed sliced ham being cooled for a later event in WIC. EHS observed ham tightly wrapped on platter dish with plastic wrap. EHS observed inadequate cooling rate during inspection. PIC stated item was prepared an hour prior to inspection for an event at 12p. EHS advised that even for events, TCS foods shall be properly cooled prior to service. CDI - PIC vented sides of platter dish and monitored cooling. EHS observed adequate rate prior to end of inspection. (0.5) 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

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). EHS observed three bowls of dried cereal offered at self service breakfast buffet. EHS did not observe a manufacturer label or another method of identifiable information other than name. EHS provided education. (0)

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. EHS observed minor build up of black residue in gaskets of reach in coolers and pull out drawers. EHS observed black residue accumulating on majority of shelving surfaces in WIC. EHS advised to increase cleaning frequency to avoid accumulation. REPEAT. (1)

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P EHS observed bottle of cleaner being stored on hand sink, EHS had advised facility to store toxic chemicals away from handsink during last inspection. CDI - PIC removed bottle of cleaner and stored under prep sink. REPEAT. (2)

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. EHS observed gaskets on reach in units accumulating debris and residue. REPEAT. (1)

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. EHS observed pan of tomato sauce in WIC, EHS observed no label or date on pan. PIC stated it was for employees and was used for an event they had for employees. EHS advised to label items for employee use and store in designated area. (0)

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P EHS observed boiled eggs, melon, Brie cheese, and provolone cheese on breakfast line above 41F (see temp chart). EHS discussed proper cold holding with PIC. PIC stated facility will move to holding cold items on TPHC to avoid further violations. CDI - PIC voluntarily discarded food and filled out TPHC form with EHS during inspection. (1.5) 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) EHS observed cooked chicken, goat cheese, and tortellini without a date or observed held past 7 days. CDI - Cooked chicken was past seven days and was voluntarily discarded. Goat cheese and tortellini observed without date marks and PIC voluntarily discarded items. (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 .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P EHS observed numerous chemical bottles being stored on and around hand sink. CDI - PIC removed bottles and placed in approved storage. No contamination observed. (1)

3-306.11 Protect food on display using shields, packaging, or other effective means. -P EHS observed various breakfast breads such as bagels and croissants offered at breakfast buffet unprotected. EHS advised to obtain food shield or container for breads to avoid contamination. CDI - PIC voluntarily discarded items due to breakfast ending. (0)

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. EHS observed gaskets in a few units accumulating black residue and debris. EHS observed two door lowboy unit at breakfast bar with food debris and residue present on the interior of unit. Increase cleaning frequency to avoid accumulation. REPEAT. (1)

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed several dishes stored as clean with grease or food residue. CDI- PIC rewashes dishes at 3 comp sink. (-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: 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 .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed several boxes of food on floor in walk in cooler and freezer. CDI-PIC brings boxes of food onto racks. (-0)

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed two cutting boards with deep scoring no longer able to be sanitized. CDI- PIC removes boards from service. (-0)

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 black residue on non-food contact portion of ice machine. Increased cleaning frequency to outside is advised. (-0.5)

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw shell eggs beside sliced lettuce in cold drawer. CDI- PIC moves lettuce. (-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 Observed grilled chicken breasts dated for 12/27/2024 inside cold drawer. CDI- PIC voluntarily disposes of expired chicken. (-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 Observed sliced turkey without date mark. CDI- PIC date marks turkey.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed sanitizer bucket with wiping cloths with 0PPM detectable quat. CDI- PIC refills. Please ensure concentrations are accurate with use of test strips. (-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 multiple employee beverages on table beside active food prep. EHS advises PIC to designate an area for storage of employee beverages away from food preparation and storage. (-0)

3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf Observed no parasite destruction letter for wild caught salmon served raw onsite. PIC to email EHS letter once procured. 10 day VR required. (-0)

4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code, P. Observed meat slicer stated to be unused today with accumulation of food debris on blade. CDI- PIC cleans and sanitizes slicer. (-1.5)

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 updated log or labels indicating time window for breakfast buffet items on THPC. Breakfast concluded for today- 10 day VR required. (-1.5) 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 TPHC written procedures onsite. EHS provides new TPHC sheet for PIC to complete. 10 day VR required. (-0) TPHC FORM: https://mecknc.widen.net/s/pvtc855zds/tphc-template-english

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed no disclosure on consumer advisory for raw salmon on menu. EHS advises the facility to update menu with an icon that corresponds to the reminder, so customers may know which items are raw/undercooked and carry the associated risks. 10 day VR required. (-.05)

4-501.11 Maintain equipment in good repair. Observed fryer stated to be not in use for more than 1.5 years. Drain grease and remove from premises at earliest opportunity. (-0)

3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed salmon in cold drawers thawing in reduced oxygen environment. EHS educated PIC on thawing reduced oxygen packaged fish.

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

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed two wiping cloth buckets at 0ppm quat concentration. CDI- PIC remade buckets and tested at 200ppm. REPEAT

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed cart in front of handwashing sink in dish area. CDI - Cart was moved. - 1 -

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed 0ppm quaternary sanitizer at dispenser at three compartment sink. A VR will be conducted within 3 days to verify repair of automatic dispenser. Alternative sanitizer will be used until dispenser is repaired. - 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: 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. Observed sanitizer in wiping cloth bucket at 0ppm Quat. Upon investigation sanitizer was not being dispensed at proper concentration by automatic dispenser. CDI - Alternative sanitizer was used.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf No test kit for quat sanitizer was available at time of inspection. A VR will be conducted within 10 days to verify availability of test strips. - 0.5 -

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. Did not observe a CFPM on site during inspection.

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 raw shelled eggs over muffins and egg tarts in reach in cooler. PIC rearranged storage order.

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.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed pink buildup on ice machine.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P observed spinach and egg quiche HH at hot bar at 96. CDI-REHS temporarily placed item on TPHC. -REPEAT VIOLATION-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed all TCS foods such as Swiss cheese, Brie cheese, manchego cheese, boiled eggs, cut cantaloupe, cut watermelon, and turkey, cold held at cold table above 41F (see temperature chart). All items have been sitting at cold bar since 6:30am and all foods will be discarded at 10am. CDI-REHS placed food items temporarily on TPHC and will see that items are discarded no later than 10:00am. REHS has also sent over a TPHC template. PIC will utilize TPHC procedures for the cold bar items moving forward. -REPEAT VIOLATION-

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P observed spinach and egg quiche HH at hot bar at 113F. CDI-PIC voluntarily discarded quiche.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed all TCS foods such as deli turkey, prosciutto, provolone cheese, boiled eggs, cut cantaloupe, cut watermelon, and dry salami being cold held at cold table above 41F (see temperature chart). All items have been sitting at cold bar since 6:30am and all foods will be discarded at 10am. CDI-REHS placed food items on TPHC and will see that items are discarded no later than 10:30am. REHS has also sent over a TPHC template. PIC will utilize TPHC procedures for the cold bar items moving forward.

3-305.11 Store food in a clean, dry location, not exposed to contamination.  Keep at least 6 inches above the floor. Observed several boxes of frozen boxes of food items stored on floor of walk in freezer including boxes of Hawaiian rolls and boxes of roasted tomatoes.

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 not in compliance yet CDI handout given will count next time

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf observed no hand towels at hand sink on cook line. CDI restocked

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P observed grits on stove at 105 F. CDI reheated above 170.3F

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P observed milk products for self serve coffee and butter at 50+F. CDI ALL FOODS DISCARDED AT 1030 PER POLICY. TPHC recommended by EHS. Template sent

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 sliced turkey in walk in cooler date marked 1/25/22. CDI voluntarily discarded

3-306.11 Protect food on display using shields, packaging, or other effective means. -P observed multiple buffet foods not properly shielded. FACILITY PROVIDING DEDICATED BUFFET ATTENDANTS; no points taken HOWEVER, PERMANENT SHIELDS STILL HAVE NOT BEEN RECEIVED FROM SEVERAL MONTHS OF BACK ORDER AND MUST BE APPROVED BY MCHD PRIOR TO ISE WITHOUT AN ATTENDANT