COUNTRY INN AND SUITES CHARLOTTE UNIVERSITY

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer at 0ppm at the sink. When dispenser is used, sanitizer is at 0ppm. CDI: EHS educated PIC on properly diluting sanitizer by hand from stock bottle. Sanitizer diluted. Facility has another sink for housekeeping that uses the same sanitizer and PIC will use that dispenser for spray bottles. 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

3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P- Observed sausage reheated between 70-130F. CDI: Sausage continued to be reheated to over 165F. REPEAT VIOLATION

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed items in display beverage cooler for consumer self-serve milk and yogurts with air temp of 60F. Items in unit at 48F. PIC stated these items were placed in the cooler at 6am when they opened. EHS observed back ups of products in reach in cooler for storage held at 41F and below. CDI: Items discarded. VERIFICATION REQUIRED by 3/30 to confirm reach in cooler is operating properly. REPEAT VIOLATION Future violations may result in permit action. 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 .

3-602.11(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 only common name label of the bulk dispense cereal. Provide information on ingredients and sub-ingredients and nutritional labeling.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed an absorbent ceiling tile in the kitchen. Replace with washable tile.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -Pf- Observed employee health policy that did not include restrictions or exclusions. -CDI- EHS provided PIC with handout. -0- For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result./2-401.11 (A). Employee beverages must be stored in a designated area where contamination of food, clean equipment, utensils, linens, and single-use articles cannot occur. Observed employee water pitcher with no lid or straw stored on food prep counter. -CDI- PIC removed items. -0.5-

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 wash hands for less than 20 seconds. -CDI- EHS educated food employee on proper handwashing procedures and food employee properly rewashed hands. 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 . 2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P- Observed food employee handle chemical spray bottles and begin to return to food prep without washing hands. Observed food employee wash hands and not use a barrier to turn off the faucet thus recontaminating hands. -CDI- EHS educated food employee on when to wash and food employee washed hands. -0-

6-301.11 Provide soap for handwashing at each handsink. -Pf- Observed no soap in men’s or women’s employee restrooms. 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing -Pf.- Observed items stored in handsink. -CDI- EHS educated PIC on proper use of handsink and PIC removed items. -1-

3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P- Observed sausage reheated between 130-159F. -CDI- Items were reheated to between 149-188F. -0-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed items in display beverage cooler for consumer self-serve and RIC #1 above 41F. Refer to temperature chart. Observed ambient air of display unit at 50F and RIC #1 at 51F. By end of inspection, display beverage cooler observed at 38F. -CDI- PIC voluntarily discarded items. **REPEAT** -3- **3 DAY VERIFICATION REQUIRED** **FACILITY TO USE OTHER UNITS UNTIL REPAIRS CAN BE MADE** -3- 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers. -Pf- Observed two spray bottles with no labels. -CDI- PIC voluntarily discarded items. -1-

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed beverage cooler in use for yogurt, cream cheese and milk not ANSI certified or equivalent. -0-

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed Quat sanitizer in 3 comp sink at 0ppm. CDI PIC adjusted tube in container and concentration adjusted to 100 ppm. 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 cream cheese in buffet cooler and sausage gravy on the counter in the kitchen, both above 41F. CDI PIC voluntarily discarded. 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 .

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf Observed that the PIC has not ensured that employees are complying with the Food Code. The employee does not have a clear understanding of the Code and public health principles. A Food Safety Checklist can be found at: www.mecknc.gov/foodsafety along with more food safety information related to PIC Duties, Training, and managing food safety.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed employee change trash can liner, leave kitchen and return, wipe down tables and then proceed to handle food without washing her hands. CDI EHS advised employee and she washed her hands.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed sausage gravy dated 8-5-24 in reach in above 41F. PIC stated that it was put in yesterday after the buffet closed. Facility’s permit prohibits them from cooling down food. CDI PIC voluntarily discarded 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed pork sausage and turkey sausage being held below 135 ob buffet. PIC stated that it was put out at 5:45 am. CDI Items put on temporary TPHC for today because breakfast ends at 9 am. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed multiple tcs foods in the reach in and the buffet cooler above 41F. See temperature chart. CDI PIC voluntarily discarded. Also observed facility holding eggs and sausage on a rolling cart until they are reheated in the oven. The temperature of these foods was above 41F. PIC stated that they had only been out for approximately an hour. CDI EHS advised that food must be in refrigeration until reheating. PIC put them back in the reach in. 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 coffee filters stored unprotected in the kitchen.

4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed the inside of the microwave on the buffet chipping/peeling. Also observed the drain board of the 3 comp sink lined with cloth towels. REPEAT 4-501.11 Maintain equipment in good repair. Observed Reach in 1 not holding tcs foods at 14F or below. The ambient air is 65 F today. PIC voluntarily discarded all tcs foods in the unit. PIC has contacted maintenance.

6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed an unused dish machine in kitchen that is not hooked up and unused cooler in the storage room. REPEAT

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloth on counter. CDI PIC put cloth in sanitizer bucket.

3-304.12 (E) In-use utensils, such as ice scoops or utensils for non-TCS food, must be stored in a clean and protected location. Observed serving utensils for sausage gravy, bread, and waffles stored on counter unprotected.

4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed inside of microwave chipping.

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 of reach in freezer with large amount of debris. Observed outside of juice machine with debris

6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed unused dish machine in kitchen and unused cooler in the dry storage room.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed eggs in the fridge holding above 41F. CDI- Eggs discarded. Pts not escalated due to improvement. 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 .

4-601.11(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 milk dispenser in need of cleaning.

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 cabinets and drawers damaged with heavy water damage.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Observed no vomit/ diarrhea plan. CDI- EHS provided plan. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed manager put on hair net then put on gloves to work with food. CDI- Manager washed hands, put on gloves then continued working.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed eggs, milk and yogurt holding above 41F in the grab and go fridge. CDI- Fridge turned down and cooled. See temp chart 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 .

6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed dead roach behind the hand wash sink. Remove

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 cabinets and drawers damaged with heavy water damage.