COMFORT SUITES

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. -Observed no Certified Food Protection Manager (for example, ServSafe certified) present at time of inspection. -REPEAT- For more information on becoming a certified food protection manager please visit: 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 TPHC time label on milk held on 4-hour TPHC. Per procedure form, tape with start/discard time is used to monitor time out of temperature control. -CDI- PIC discarded milk as breakfast service ended. Going forward, employees will use tape with start/discard time for milk, as stated in written procedures.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. -Observed box of apples stored directly on the ground in dry storage. -CDI- PIC raised apples off the floor.

5-205.15 Maintain a plumbing system in good repair. -Observed faucet for hot water at 3-compartment sink broken, unable to open to release hot water. -Observed sufficient hot water at handsink (120F). -CDI- During inspection, maintenance arrived and repaired faucet at 3-compartment sink. By end of inspection, EHS observed hot water at 3-compartment sink reach 120F.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. -Observed employee food stored above customer food in the tall reach-in cooler.

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

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed yellow buildup on shield of ice machine. Increased and more thorough cleaning frequency recommended. -0-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed items in small display cooler above 41F. Refer to temperature chart. Observed ambient air of unit at 54F. Observed milk being held out of temperature control at 41-43F. -CDI- PIC voluntarily discarded items. EHS provided TPHC form for milk. **3 DAY VERIFICATION REQUIRED** **FACILITY TO NOT USE UNIT UNTIL REPAIRS CAN BE MADE** -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 .

7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only. -P- Observed 2 bottles of hot shot. -CDI- PIC voluntarily discarded items. -0-

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM on duty during the inspection. Repeat For more information on becoming a certified food protection manager 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. Observed employee eating in the kitchen. CDI EHS educated employee and she discontinued eating in the kitchen.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee working in the kitchen without a head covering.

4-603.16 Washed utensils and equipment shall be rinsed prior to sanitizing. Observed employee actively washing dishes without the rinse compartment set up. CDI EHS educated employee and she set up wash/rinse/sanitize compartments.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee jackets hanging on the storage racks above food in the dry storage room. Also observed employee food above customer food in the reach in cooler. CDI PIC removed employee food.

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

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. No CFPM on duty during inspection. Facility is on a transitional permit and has 210 days from permit issue date to obtain the certificate. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed facility PIC unable to demonstrate that employees are knowledgeable of reportable symptom's and diseases. EHS Provided forms to PIC during the previous visit. Employees have not read and signed the forms. VR needed 4-20-24 For more information on employee health policy, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 at least 10 bags of scrambled eggs thawing in the Reach in not date marked. VR needed 4-20-24 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 .

4-502.11(B) Provide accurately calibrated thermometers. Pf. Observed facility using a dial thermometer that was 5 degrees off from EHS thermometer. VR needed 4-20-24 For information on how to properly calibrate a thermometer please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: https://youtu.be/IxXix712KkI

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloth on 3 comp sink drain board.

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 ladle spoon used at breakfast buffet stored unprotected on counter.

4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed facility using a sponge to wash dishes.