HOME 2 SUITES BY HILTON NORTHLAKE

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 bulk cereals for customer self-dispensing without manufacturer's labels provided. -REPEAT- -1 point-

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee preparing food while wearing a wrist watch. -0 points-

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM in establishment during inspection. -REPEAT- -1 point- For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

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 bulk cereals for customer self-dispensing without manufacturer's labels provided. -0 points-

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 single use coffee filters stored upright and without protective packaging on top of coffee maker. -0 points-

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM in establishment during inspection. -REPEAT- -1 point- For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

4-502.13 Single-use and single-service articles cannot be reused. Observed single use paper cups being used as utensil scoops for dry ingredients in kitchen. Discard single use cups and replace with utensil that is durable, smooth, and easily cleanable. -0.5 points-

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

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed egg bites held in hot box below 135F. CDI- PIC voluntarily discarded items. *REPEAT* points not escalated due to # of items out of temp and overall improvement since last inspection. 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 sliced cheddar and Swiss held on cold plate temping above 41F. CDI- PIC voluntarily discarded items. EHS discussed CH methods for TCS items being held at temperature with PIC. Facility will use food grade sheet paper to store sliced cheeses on cold plate to maintain temp. 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 .

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P. Observed facility holding sanitizer at a concentration above 400ppm in 3-comp sink. Facility normally uses dish machine to clean dishes, per the PIC. CDI- PIC diluted quat sanitizer to a concentration between 150-400 ppm. EHS confirmed.

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf. Observed potato wedges, sausage patties and egg bites being thawed on prep counter. CDI- EHS discussed approved thawing methods with PIC. PIC removed items to standing RIC.

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

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- *Observed - 2 plates and 1 bowl with debris build up. *CDI - PIC placed them into 3 comp sink to be washed, rinsed and sanitized. 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 .

*REPEAT* 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- *Observed - Cheese Omelet, egg and cheese biscuit, and mini sausage biscuit below 135F. *CDI - PIC switched items to TPHC to be discarded at 9 a.m. (food was placed into HH unit at 6 a.m.). PIC would like TPHC procedures form to use TPHC from now on due to breakfast being from 6-9 a.m. and food being discarded at the end everyday either way. NOTE: Points deducted remain the same due to severity. 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 - Omelets without date marking. *CDI - PIC stated item was prepped yesterday and placed date mark on them. 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 .

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf - *Observed - Expired Test strips at 3 comp sink. A verification visit will be conducted within 10 days to verify that establishment has test strips that can accurately measure sanitizer concentration.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed Oatmeal, Egg and cheese omelet , cheese omelet, bacon egg and cheese sandwich below temp. See temp chart. CDI..PIC reheated 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed Milk, sausage egg and cheese sandwhich, Egg and cheese bagel sandwhich, above 41f see temp chart..CDI..PIC voluntarly discarded items.. EHS will come back to check cold holding 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 .

3-602.11(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 dispenser without labels. Just the words “healthy”. 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 glass bowels of food items without labels. label items.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils.Observed food employee without hair restraint.

4-501.11 Maintain equipment in good repair. Observed tall RIC fan not working, ambient temp 47F.. Please see #22 PIC will post a sign for to not put in RTE, or Dairy or Milk until RIC is at temp. PIC will use RIF for foods and have employee come in early to thaw foods or from freezer to oven.

4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf Observed no test kit/ thermometer for high temperature dish machine in facility. Verification visit to ensure facility acquires a test kit/thermometer for dish machine.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee purse and employee cellphone being stored on prep surface in kitchen area. CDI: Employee relocated purse and cellphone to designated area.