COURTYARD BY MARRIOTT CHARLOTTE ARROWOOD

*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

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf- *Observed - No paper towels available at cookline handsink. *CDI - PIC provided paper towels.

4-703.11(B) After being cleaned in a mechanical dish machine, equipment food-contact surfaces and utensils shall be sanitized in the dish machine by achieving a utensil surface temperature of 160F as measured by a max/min thermometer.-P- *Observed - Dish machine in use unable to reach proper sanitizing temperature of 160F or higher. Hotel technician contacted Hobart to schedule repairs via phone call. Hobart informed technician that date and time for repairs would be sent via email. Establishment will sanitize dishes and utensils using quaternary sanitizer at the 3 compartment sink. A verification visit will be conducted within 72 hours to ensure establishment dish machine is able to properly conduct high temp sanitization. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). *Observed - Sliced Cheese, Cut Tomatoes and Open Commercial Sliced Turkey without date marking. *CDI - PIC voluntarily discarded 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

4-903.11(A)(C) Store single-use and single-service articles 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 - Cardboard box of single service plastic bowl lids stored directly on the floor in dry storage area.

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 - Exterior of units on cookline with build up in need of more frequent cleaning.

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

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- *Observed - Cut Cantaloupe and Sliced Turkey above 41F in Main Flip Top Unit. *CDI - PIC voluntarily discarded 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 .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C). *Observed - Dry Coleslaw date marked 3/24 prep date and 3/30 discard date stored in Standing RIC 1. *CDI - PIC voluntarily discarded item. 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 .

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf- *Observed - Dairy products held using TPHC without written procedures or time labeled. PIC stated that items are put out at 6:30AM when establishment opens for food service and discarded at 9:30AM when establishment closes. *CDI - PIC discarded items at 9:30AM and EHS provided establishment with written TPHC procedures. TPHC procedure template may be found at: www.mecknc.gov/foodsafety

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 - Sliced Cheese and Breakfast burritos prepped right before EHS arrival cooling in Kitchen Flip Top. *CDI - After initial temp PIC moved Sliced Cheese to Standing RIC 3 and placed 3 breakfast burritos into kitchen flip top drawers and left 3 breakfast burritos in kitchen flip top. After 2nd temp PIC moved all breakfast burritos into kitchen flip top drawer. 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 .

*REPEAT* 3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. *Observed - Sanitizer bucket stored on prep surface. *CDI - PIC placed item onto lower shelf.

6-501.111 Keep the premises free of insects, rodents, and other pests. *Observed - Fly in back kitchen area near 3 compartment sink.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. *Observed - Sanitizer bucket stored on prep counter space next to coffee machine and single service lids. *CDI - PIC moved item to shelf in lower cabinet.

*REPEAT* 5-103.12 Provide water under pressure to all fixtures.-Pf- *Observed - Low water pressure at 3 compartment sink. Maintenance employee made phone calls to try and discover a fix.

*REPEAT* 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 - Ceiling tiles above 3 compartment sink lifted or hanging lower than the ceiling causing gaps exposing ceiling inside. Please repair.

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 roasted tomatoes, milk, liquid eggs, and arugula without date marks. CDI - PIC was able to apply date marks to all items. (0) 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 .

3-602.11 (B) (1)-(4)Food packaged on premises for customer self service shall include a label with the (1) common name of the food; (2) ingredients and sub ingredients in descending order; (3) quantity of contents; (4) name and place of business. Observed salad prepared in house in grab n go cooler with label present. Label is missing sub ingredients from commercial dressing provided with salad. (0)

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed rice cooker in facility used for oatmeal but designated for house hold use only. CDI - PIC removed rice cooker from kitchen. REPEAT.

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 unable to provide Max/min thermometer for dish machine. PIC stated one will be ordered. VR will occur in ten days. (0.5)

5-103.12 Provide water under pressure to all fixtures.-Pf Observed three compartment sink with minimal pressure available. PIC stated that pressure valve was off due to repairs in facility. EHS will return to verify pressure is adequate at 3 compartment sink. VR will occur in ten days. REPEAT. 5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf Observed three compartment sink reaching maximum temperature of 71F. PIC stated booster is needed for three compartment sink. Facility has high temp dish machine for sanitizing.

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 ceiling tiles above three compartment sink hanging lower than the ceiling creating a gap in between the tiles and the ceiling exposing the inside. Please repair. (0.5) REPEAT.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM on site during inspection. PIC stated that employees will be talking Servsafe course soon. -0 points due to 180 day grace period- 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)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sliced turkey, grilled chicken breast, tomato soup, and marinara sauce over 41F, see temperature chart. CDI- PIC voluntarily discarded 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 .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed grilled chicken labeled with prep date 7/18 and discard date of 8/18. PIC stated that this is due to the product being received frozen, then thawed and prepared, and frozen again and kept for one month being frozen after preparation. Grilled chicken breast was thawed on 7/22 and label had not been updated to show time of previous thawing and prep. CDI- PIC voluntarily discarded grilled chicken and EHS educated PIC on labeling requirements for frozen foods. 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 .

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 sliced tomatoes in oil cooling in flip top in plastic tightly covered container. CDI- PIC uncovered container and placed container in 4 door reach in cooler to promote faster cooling. 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 .

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 with wrist jewelry on. CDI- PIC removed jewelry and properly washed hands.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed Idylis household chest freezer in kitchen. Remove.

5-103.12 Provide water under pressure to all fixtures.-Pf Observed no water available at 3 compartment sink due to relief valve for booster heater being broken. Repair. EHS will follow up within 10 days.

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 damaged grid under light panel above 3 compartment sink. Repair.