HYATT PLACE CHARLOTTE/ARROWOOD BREAKFAST

*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* 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. *Observed - Black build up on white dispenser tray shield and internal sides of ice machine. Clean frequently to avoid build up.

*REPEAT* 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- *Observed - Sliced Ham, Sliced Cheese and Cut Lettuce all in commercial packaging above 41F. PIC stated they have been opening and closing unit during breakfast rush. Unit with an ambient temperature of 41F. *CDI - PIC separated items spreading them throughout unit to allow for better air flow and cold holding throughout unit. Points deducted remain the same due to severity and improvement from previous 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf- *Observed - Spray Bottle containing yellow chemical without a label to properly identify the substances within. *CDI - Stated it was bleach and voluntarily discarded item.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. *Observed - Wiping cloth stored at bottom of 2 Door Lowboy.

4-501.11 Maintain equipment in good repair. *Observed - Drain plug to 3 Compartment Sink sanitizer compartment in disrepair unable to plug drain to hold sanitizer. PIC stated they only use 3 compartment sink for dish washing when there’s heavy build up on pots and pans used for cooking. Please repair sanitizer compartment drain to allow for efficient sanitization of soiled dishes and utensils. PIC utilizes dish machine for most items. 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. *Observed - Establishment utilizing 2 Standing Freezers and 1 Refrigerator for household use only. PIC stated they are utilizing these units until ownership can purchase new commercial units.

*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* 2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF- *Observed - Employee engaged in food prep with no proof of training or understanding of the foodborne illnesses and symptoms. *CDI - EHS educated and trained employee on employee health policy. Employee signed paper after training on foodborne illnesses and their symptoms. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.-P- *Observed - Employee with gloves touch trashcan while discarding foods from out of order RIC. Employee then changed gloves to prepare reengaging in food prep. *CDI - EHS educated employee on when to wash and employee washed hands.

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P- *Observed - Box of tomatoes with one that had fuzzy white build up. *CDI - PIC removed and discarded unsafe tomato.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. *Observed - Ice machine dispenser with black build up. Clean frequently to avoid build up.

*REPEAT* 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- *Observed - Eggs held in kitchen using HH Bay that is in not working. Employee was aware unit was not working and held scrambled eggs there at 80F. EHS educated employee to not utilize equipment that is not working. *CDI - Employee voluntarily discarded item. 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 - Shredded Cheese and Sausage Gravy above 41F in Single Door Standing RIC that is in disrepair. Unit maintaining an ambient temperature of 57F. *CDI - PIC and employee voluntarily removed and discarded all TCS food 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 .

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. *Observed - 2 employees engaged in dog prep without proper hair restraints.

4-501.11 Maintain equipment in good repair. *Observed - Standing RIC in disrepair maintaining an ambient temperature of 57F. PIC stated higher ups were notified of issue this morning.

*REPEAT* 2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. *Observed - No CFPM onsite during time of inspection. (1) 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 on foodborne illnesses and symptoms. Food employee unable to answer questions asked by EHS regarding employee health policy. *CDI - EHS provided training to employee as well as employee health policy agreement document to be read, signed and dated by all food employees. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

5-203.11(A)/5-204.11 Establishment is required to maintain the required number of hand washing sinks required by Law and for convenient use by employees in areas required by the NC Food Code. - Pf- *Observed - Handsink near entry of kitchen not operating. Repair to provide adequate amount handsinks for kitchen. A Verification visit will be conducted within 10 days to verify that establishment handsink has been repaired, operational and accessible for employee use.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- *Observed - Scrambled eggs and potato’s HH below 135F. EHS discussed holding items using TPHC as breakfast is only open for 4 hours and all food is discarded upon breakfast conclusion. *CDI - PIC added items to TPHC procedures and will hold them on time moving forward. 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 .

4-501.11 Maintain equipment in good repair. *Observed - Single door standing RIC with tearing gasket.

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 - Heavy Build up on Gaskets and on the bottom of inside the 2 Door Standing RIF.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed facility operating without a CFPM. 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 ice machine with black residue accumulating on inside of machine. Increase cleaning frequency to avoid accumulation. (0)

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed turkey and cut lettuce in 2 door reach in unit above 41F. EHS observed ambient temperature of 45F. PIC stated that they will dedicate that reach in for bagels and bread moving forward. EHS advised to label reach in unit to specifically state that non-TCS foods will be held in unit. PIC will store TCS items in make table that is in good repair; this unit was holding bread and bagels. EHS observed salsa and cheese being held above 41F at breakfast bar. PIC stated this is a new item facility is trying. EHS advised to keep it cold or place it on time with the other cold bar items. CDI - PIC voluntarily discarded turkey, lettuce, salsa, and cheese. PIC will add salsa and cheese to TPHC form moving forward. (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 .

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 containers of croutons and various cereals in containers without labels. (0)

4-501.11 Maintain equipment in good repair. Observed two door reach in unit in disrepair. EHS observed ambient temperature of 45F with TCS foods being stored inside. PIC stated TCS items will be removed and no longer stored in reach in unit. Unit will be dedicated for bread and bagels and labeled to specific non-TCS items will be only held in unit. (0.5)

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed facility operating without a certified food protection manager. Facility has obtained a serv safe but employee was not present during inspection. REPEAT. 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 EHS discussed employee health agreement. Employee stated no training was done on food borne illness or when to report. Employee stated she signed documents upon hire but does not remember signing a reporting agreement. CDI- EHS provided facility with reporting agreement. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed food debris in hand sink by 3 compartment sink. EHS was told by food employee that food had been dumped into sink. CDI- EHS discussed with food employee about usage of hand sinks and the sink was cleaned and sanitized.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed all items on hot bar under 135F. (See temp chart). CDI- Food was discarded voluntarily and new items were prepared. 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 .

3-501.19(B)(2) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Ready to eat cut or chopped TCS produce or opened TCS hermetically sealed food that begins TPHC at 70 F or less, must remain at or below 70 F during the 4 hour time as a public health control period and be marked with the discard time. Items held on time (all items on cold well) were not marked with a discard time. Items were all under 70F. CDI- EHS discussed TPHC policy and items will be time stamped.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloth in sanitizer below 100ppm. CDI- Employee made new sanitizer bucket.

4-501.11 Maintain equipment in good repair. Observed cold water knob for hand sink detached and in disrepair. Repair.

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 Facility does not have a high temperature disk for the dish machine. CDI- PIC ordered new plate online and invoice was given to EHS as proof. Will do a visit next week to observe compliance.

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 inside of two door low boy cooler soiled with food residue. Needs cleaning.

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 air vent above 3 compartment sink with dust build up. Observed food debris and black residue build up on walls throughout facility. Increase cleaning frequency.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM on site. Facility has 210 days to obtain serve safe certification before points are taken. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 cup of water stored on top of conveyor oven. CDI - Cup removed. - 0 -

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed hand sink blocked by 2 rolling carts. CDI - Carts removed an hand sink made accessible. - 1 -

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed yogurt, milk, oatmilk, and boiled eggs above 41F on buffet line. Items are situated on a cold plate, but cold plate is insufficient in ability to maintain temperatures. CDI - Items were placed on TPHC. TPHC forms filled out and went over with GM. - 1.5 - 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 .

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed fully cooked sausages thawing on drain board of prep sink. CDI - items placed back into reach in cooler to finish thawing. - 0 -