SPRINGHILL SUITES CHARLOTTE AIRPORT LAKE POINTE

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed QUAT concentration at 500ppm being dispensed into the 3 compartment sink. No dishes were actively being washed. -CDI- PIC was able to dilute the concentration to 400ppm and below to be in compliance. (0 pts) 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

3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed knives that were being stored as clean being stored in between the wires of the wire racks that were noticeably soiled with light debris. -CDI- PIC removed the knives and re-washed them then placed them in a clean plastic container to be stored. (0.5 pts)

5-202.13 An air gap between the water supply and flood level rim shall be at least twice the diameter of the water supply inlet and not less than 1 inch.-P Observed an air gap less than 1 inch with the drain pipes under the 3 compartment sink (See attached image). 3 day VERIFICATION required*** (1 pt)

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 items such as pasta sauce, salsa, and cheese without date marks in the RIC’s. PIC stated that they items were opened the day prior to the inspection. -CDI- PIC correctly date marked the necessary items. (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 .

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 leaking ceiling tile in the kitchen. PIC contacted a technician during inspection to have the leaking fixed. (0 pts)

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 opened packages of shredded cheese blends, salsa, and lettuce stored in the RIC that were not provided with date marks. CDI - PIC voluntarily discarded lettuce and cheese as she was unsure when they were opened. Salsa date marked as PIC stated it was opened yesterday (3/12/25). 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 .

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

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 stacks of single service plates and cups stored unwrapped and with the food contact surfaces face up at the buffet line, allowing patrons to potentially contaminate the food contact surfaces surfaces. CDI - Single service stacks flipped upside down.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf - Observed the wrong test strips present at the facility at the time of the inspection. Test strips on site were to test pH levels of the water instead of the sanitizer concentration. 10 day VR to observe compliance.

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 PIC wash hands for less than 20 seconds and not use a barrier to turn off the faucet. -CDI- EHS educated PIC on proper handwashing procedure and PIC rehashed hands. -0- 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 .

3-501.19 (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 TPHC procedures. -CDI- EHS provided PIC with TPHC form and assisted PIC with filling it out. -1.5- TPHC procedure template may be found at: www.mecknc.gov/foodsafety 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 no time stamps on items being held on time. -CDI- PIC properly time stamped items.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods. -Pf- Observed no thin probe thermometer available for use. **10 DAY VERIFICATION REQUIRED** -0.5-

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -Pf. Employee stated that training on reportable illnesses and symptoms was not received prior to starting work at this facility. CDI - EHS reviewed illnesses, symptoms, and requirements with employee and training requirements with PIC. For more information on employee health policy, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed citrus stored together with bread and cheese in RIC. 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 cream cheese packets at 50 F without temperature control on breakfast line. PIC stated that these are saved after breakfast. REPEAT. CDI - PIC will discard cream cheese packets along with other breakfast items. Half point value deduction due to improvement from last 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 opened containers of salsa and tomato sauce without date marks in RIC. 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

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). Observed cereal dispensers without nutrition and ingredient labeling.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Sanitizer was measuring 0ppm quat in three comp sink. CDI. PIC replaced empty sanitizer bottle and refilled bay which tested at 150ppm 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

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed multiple items in RIC on left in kitchen on bottom shelf holding above 41F. Ambient in that area and items throughout rest of RIC were holding 41F and below. Caraf of milk and waffle batter with milk holding above 41F. CDI. All items from RIC that were above temp were voluntarily discarded. Caraf, waffle mix and all other TCS food on line for morning service is taken from either cold/hot and left overs after closure which is at most 4 hours, is voluntarily discarded. Discussed and helped PIC write up TPHC going forward for service 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 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 Multiple items; cooked chicken, cooked green chiles from a can, single serving meals, pasta salad, had no date mark. 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 .

4-904.11 (A) Display and handle single-use and single-service articles and cleaned and sanitized utensils to prevent contamination. Observed single service cups in holders without a dispensing mechanism or plastic bag. Are allowed to keep cups in plastic bags to protect them from handling, sneezes, coughs, etc. Repeat

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. No certified PIC present. Always have a certified PIC present when food is being prepared/served. 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)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed sausage biscuits and egg/cheese biscuits holding 126F. These were discarded and new biscuits re-heated and placed on line that were holding 135F and above. Manager indicated that hot holding dial was turned down, but it was then turned back up to hold proper temperatures. CDI 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed hard boiled eggs holding 56F, yogurt in refrigerator holding 55F, whole and lower fat milk in pitchers holding 52F. CDI by turning refrigerator down, placing milk in metal creamer pitchers, and suggested using metal plate or holder for eggs rather than using ceramic plate which may not conduct cold as well to hold product well. VR to return to see that hard boiled eggs and unlisted refrigerator have been corrected. 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 .

4-904.11 (A) Display and handle single-use and single-service articles and cleaned and sanitized utensils to prevent contamination. Observed single service cups in holders without a dispensing mechanism or plastic bag. Are allowed to keep cups in plastic bags to protect them from handling, sneezes, coughs, etc.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed small refrigerator with yogurt is not an NSF or ANSI unit. Contact our department when you find a unit that is NSF or ANSI that you wish to purchase to hold foods.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed handsink in kitchen blocked by storage shelving rack. CDI: shelf was relocated.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY. Observed quat sanitizer at 3-comp sink < 150ppm. CDI: education provided; observed air bubble in line; repaired and now dispensing at proper concentration. GM will notify chemical company to check dispenser.

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 hummus inside 3 door reach-in dated 7/22 that expired past 7 days. CDI: voluntarily discarded.

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 no written procedures or logs maintained at facility for items held on TPHC at breakfast bar. CDI: education provided on logs; GM to obtain log from website and complete.

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). Observed cereal in bulk dispenser without a label. GM stated that label was available but just has to put on the dispensers.

3-306.12 (A) Condiments shall be protected from contamination by being kept in dispensers that are designed to provide protection, protected food displays with proper utensils, original containers designed for dispensing, or individual packages or portions. Observed condiments including raisins, sugar, nuts, etc at breakfast bar unprotected with no lids. GM stated that all the correct lids are on order.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed plastic containers wet stacked on shelf.