WYNDHAM GARDEN CHARLOTTE EXECUTIVE PARK

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager on duty. REPEAT*** (1 pt) 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 cooked sausage patties and cooked eggs below 135F while said to be hot holding. -CDI- PIC placed items on TPHC. TPHC form was provided during inspection. (1.5 pts) n 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 cream cheese holding at 44F in the WIC adjacent to the 3 compartment sink. Ambient temperature was recorded at 47F. Also observed yogurt and cream cheese above 41F in the table-top RIC at the breakfast bar. -CDI- PIC placed the items at the breakfast bar on TPHC and voluntarily discarded the crea,m cheese in the RIC. REPEAT*** (3 pt) 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 two 2-door RIC’s in disrepair. One of the RIC’s was in the kitchen and the other RIC was adjacent to the mop sink. Also observed leaking condenser in the RIC holding the bagels, biscuits, and cream cheese. Repair or replace the necessary pieces of equipment. REPEAT*** (1 pt)

5-205.15 Maintain a plumbing system in good repair. Observed leaking faucet in the 3 comp sink. Repair faucet. (0 pts)

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 base tiles coming off of the walls behind the RICs adjacent to the 3 comp sink. Repair base tiles. Due to improvement from last inspection. Points decreased. REPEAT*** (0.5 pts)

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager on duty during inspection. RPEAT*** (1 pt) 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 the yogurt and milk in the mini RIC above 41F. The thermometer fore the unit was reading 52F since the beginning of the inspection. Also observed yogurt and milk in one of the 2 door RIC’s between 42-43F. The ambient temperature of the unit was recorded at 38F. PIC stated that they had received a shipment earlier in the morning for the yogurt and milk. -CDI- PIC placed the items in a tray of ice as a temporary solution for cold holding. (1.5 pts) 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 .

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door propped open upon arrival. -CDI- Door was closed without correction from EHS. (0 pts)

4-501.11 Maintain equipment in good repair. Observed two 2-door RIC’s in disrepair. One of the RIC’s was in the kitchen and the other RIC was adjacent to the mop sink. PIC stated that they plan on fixing the RIC’s. REPEAT*** (1 pt)

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 broken/missing tiles by the prep sink. Repair or replace the necessary tiles. REPEAT*** (1 pt)

2-101.11 (A) PIC shall be present during all hours of operation. -PF Observed no PIC present at beginning of inspection. CDI - PIC arrived midway through inspection. (0)

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM during inspection. REPEAT. (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 facility with food employee reporting agreement but no signed copies available to denote employees have been properly trained and informed to report illnesses. CDI - PIC reviewed policy and had employee sign during inspection. (1) REPEAT. 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 employee rinsing towel used to sanitize at in hand sink. CDI- EHS intersected food employee to rinse towel at three compartment sink and only use hand sink for hand washing. (0)

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 raw sausage links stored in reach in cooler at 55F. Food employee stated they were sitting on the counter for seven minutes. Within 18 minutes sausages had only cooled down 1 degree. CDI - EHS instructed employee to move sausages into freezer to quickly cool. Cooling was observed 18 minutes later with a 3 degree change in temperature. (0.5) 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

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 cereal unlabeled. Please label when stored outside of original container. (0)

4-501.11 Maintain equipment in good repair. Observed two door reach in in dry storage area in disrepair. Observed two two-door reach in units in kitchen not adequately holding temperature. One cooler is used for bagels and bread. The other cooler is used for fruit, juices, and salted butter. EHS observed food employee placing cream cheese from front service area in cooler and instructed employee to place in working reach in unit. EHS will follow up to ensure units are repaired due to a potential for storing TCS foods. REPEAT. (1)

4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturer label. -Pf Observed employee washing dishes with wash temperature of 90F. Manufacturer label stated water should be at least 110F. CDI- EHS had employee add hot water until wash temperature increased to 110. (0)

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 tiling by prep sink broken. Repair. REPEAT. (1) 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 A/C vent accumulating dust in kitchen area. Please clean.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM present at time of inspection. **REPEAT** **FACILITY IS WITHIN 180 DAYS OF TRANSITIONAL PERMIT. NO POINT DEDUCTION** -0- 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 PIC not able to answer EHS’ questions about FBI. -CDI- EHS educated PIC on FBI information and provided poster as well as employee health agreement. -0- For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

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 and diarrheal cleanup procedures. -CDI- EHS provided handouts in English and Spanish. -0.5- For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.- Observed food debris on dishes stored as clean. -CDI- PIC moved items to dishpit to be W/R/S. -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: 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers. -Pf- Observed toxic spray bottle with missing label. -CDI- PIC voluntarily discarded. -0-

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods. -Pf- Observed no thermometer available for use. **10 DAY VERIFICATION REQUIRED** -0.5- 4-204.112 (B) Provide and position correctly an air thermometer in cold/hot holding equipment. Observed no ambient air thermometer in cold holding equipment.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed crawling pest on counter in consumer self-serve area. -0-

4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed clean dishes stored/comingled with dirty dishes on “Wash” side of 3-compartment sink. Remove items so they are not exposed to contamination. -0-

4-501.11 Maintain equipment in good repair. Observed prep top unit, 2 door reach in cooler on left, dish machine, drink dispenser, and waffle maker not in good repair, repair or remove from facility. **REPEAT** -0.5-

5-205.15 Maintain a plumbing system in good repair. Observed cold water not flowing from faucet at 3-comp sink. Repair. -0-

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 caulking needed around door frame going into kitchen, at hand sink, and at 3 compartment sink. Repair. **REPEAT** -0.5-

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed personal items stored over retail items in freezer. -0-

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed facility with no CFPM present during inspection. 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)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed potatoes hot holding below 135F, see temperature chart. Heat was turned down on HH unit. CDI- PIC turned up heat on unit and correction was achieved, see temperature 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cream cheese and yogurt above 41F, see temperature chart. CDI- Cream cheese in 2 door reach in cooler moved to another working 2 door reach in cooler. Cream cheese in small reach for customer self serve were moved to working 2 door reach in cooler to cool due to small unit going into defrost cycle. No more yogurts left to cool. 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 self-dispensing bulk cereal without proper labeling with name of product and nutrition facts including ingredients. Label.

3-302.15 Wash fruits and vegetables prior to use. Observed apples with sticker left on outer flesh. CDI- PIC voluntarily rewashed and took stickers off.

4-501.11 Maintain equipment in good repair. Observed prep top unit, 2 door reach in cooler on left, dish machine, drink dispenser, and waffle maker not in good repair, repair or remove from facility.

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 caulking needed around door frame going into kitchen, at hand sink, and at 3 compartment sink. Repair.