FAIRFIELD INN & SUITES

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

*REPEAT* 5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. *Observed - Dumpster drain plug missing.

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

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- *Observed - Salsa and Shredded Cheese that were cold held using ice packs above 41F being packaged and saved. PIC states items are used for 2 days then discarded if any is left after the 2 days. *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 .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. *Observed - Quaternary sanitizer in sanitizer bucket below proper concentration during inspection.

4-501.11 Maintain equipment in good repair. *Observed - Sanitizer dispenser unable to dispense sanitizer at proper concentration. PIC placed work order with ECOLAB.

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. *Observed - Dumpster Drain Plug missing. Replace.

*REPEAT* 2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. *Observed - No CFPM onsite during time of inspection. 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 - No proof of training available during time of inspection. *CDI - EHS provided copy of Employee Health Policy Reporting Agreement. PIC had food employee read, sign and date document. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

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 - Establishment using TPHC without written procedures and times labeled to identify when TCS food items held on time were removed from temperature controlled environment. *CDI - EHS provided TPHC procedures. PIC filled out written TPHC procedures and posted stubborn onsite. EHS educated PIC and food employee on proper TPHC procedures. TPHC procedure template may be found at: www.mecknc.gov/foodsafety

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 onsite during time of inspection.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. -Observed no certified food protection manager during inspection. -REPEAT- 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 shredded cheddar cheese and salsa stored on counter at customer self-service above 41F. Observed ice pack beneath both items. PIC stated the leftover cheese and salsa from breakfast is sometimes placed back in RIC and used for future days, and sometimes it is discarded the same day, depending on the amount and appearance of the remaining salsa/cheese. -CDI- PIC voluntarily discarded the cheese and salsa. PIC and EHS discussed the possibility of using TPHC for the salsa and cheese, due to breakfast service lasting less than 4 hours. EHS provided PIC with both a physical and online copy of the TPHC procedures and walked through the procedures with PIC. -REPEAT- 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 opened bag of sausage links in RIC without a date mark. PIC stated sausage links were opened on Sunday, 6/1. -CDI- PIC properly added date marks. 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 .

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

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed in-use quaternary sanitizer bucket with a concentration of 0PPM. CDI - PIC discarded solution and obtain 200PPM sanitizer from dispenser 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 whole milk in stainless steel container near coffee station at 54*F. CDI - PIC discarded whole milk. 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 .

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 clear cups at water station and paper cups at coffee station not any protective packaging.

4-501.116 Concentration of the SANITIZING solution shall be accurately determined by using a test kit or other device. Pf Observed no test strips or device for testing quaternary sanitizer and bleach concentration. VR 10 DAY

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager during inspection. Per PIC, her servsafe is locked in main office, but no one in the establishment has access to it. EHS recommended taking a picture of her servsafe for future inspections. For more information on becoming a certified food protection manager 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 strawberries stored above milks and cheeses. PIC corrected storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 pre-cooked sausage links that were placed into a new working container 2 hours prior to inspection at 62F with plastic cover. CDI-PIC voluntarily discarded item. EHS spoke with PIC about leaving foods uncovered and towards the back of the RI unit if brought above 41F when prepping food or using RIF to rapidly cool foods as well. 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 (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 self-dispensing cereal containers without ingredients. 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 self-dispensing cereal containers without allergen information for each cereal listed. VR within 10 days to check status of allergen information.

3-306.11 Protect food on display using shields, packaging, or other effective means. -P. Observed apples at buffet area without proper wrapping or sign to wash before consuming. VR within 3 days.

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered trashcan in women's restroom.

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed no drain plug on facility dumpster.

2-101.11 (A) PIC shall be present during all hours of operation. -PF Observed no PIC on Duty

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no one could provide CFPM certification For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer reading low. No one here to help prep the saniziter. 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

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . Observed no one here to provide thermomter

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 several clear containers at the buffet without lables

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 cabinets and drawer at buffet in need of cleaning. Spilled coffee grounds.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a box of oranges on the floor in freezer storage room. CDI PIC moved box off floor.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several metal and plastic pans wet stacked

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no sanitizer test strips at facility during inspection. VR Needed 2-4-23

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee's cigarette and lighter on shelf with food supplies CDI Employee removed items from shelf