TRU BY HILTON CHARLOTTE I-77

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

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed chlorine dish machine testing at 0ppm. -CDI- Sanitizer was swapped out for new solution and sanitizer was primed. The concentration was able to get to 100ppm. REPEAT*** (1.5 pts) 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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

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

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed chlorine dish machine testing at 0ppm. -CDI- PIC swapped out old sanitizer for new solution and primed the machine. The concentration was able to get to 100ppm. (0 pts) 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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed not paper towel chlorine test strips during inspection. VERIFICATION REQUIRED*** (0.5 pts)

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. observed no CFPM on duty during inspections. A certified food protection manager shall be present during all hours of food preparation. REPEAT. (1) 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 oatmeal holding at 122F. PIC stated employees turned off kettle due to breakfast ending soon. CDI - oatmeal was dvoluntarily discarded. (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 shakers of cinnamon and sugar used for self service without bearing labels identifying what it was. (0)

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee belongings in prep sink and hanging on speed rack with clean pans. CDI - PIC moved items to designated area. (0.5)

2-101.11 (A) PIC shall be present during all hours of operation. -PF Person at food service only had 1 hour training course. PIC with Servsafe or other acceptable foodservice manager’s training must be present at foodservice at all times that food is being prepared.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. No certified foodservice manager present in foodservice area with Servsafe manager’s training. 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 hard boiled eggs at 67F, individual yogurts at 56F. These foods must be maintained at 41F or below. Pre-approved NSF/ANSI refrigerator must be purchased for use. Do not purchase or use unapproved household refrigerator. VR required by 7/22/24. 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

4-904.11 (A) Display and handle single-use and single-service articles and cleaned and sanitized utensils to prevent contamination. No cup dispenser available for drinking cups. Need to get cup dispenser to protect cups from handling mouth contact surfaces or having them exposed to coughs, sneezes, dust, etc.