QUALITY SUITES - PINEVILLE

2-301.14 Wash hands before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single service and single use articles. -P Observed no hand soap available in kitchen area with food handler engaging in warewashing at start of inspection. CDI- Soap refilled, employee washed hands before resuming. EHS advised PIC and other staff present do not begin food handling or related tasks prior to washing hands. (-0)

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed empty soap dispenser at kitchen hand sink, and no other soap available. CDI- PIC brings hand soap from supply area. (-1)

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at back hand sink upon start of inspection. CDI- PIC restocks paper towels. (-1)

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 one opened gallon of milk without date mark. EHS explained to PIC that expiration date printed on milk is not relevant once milk is opened; it should be dated for 7 days. CDI- Milk dated. (-0)

REPEAT. 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 decanted cereals available for customer self-service without any identifying information. Provide nutritional and allergen information. (-1)

REPEAT. 2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM onsite for kitchen area. (-1)

TEN DAY VR. 2-102.11 (C ) (2), (3), (17) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to employee health process and procedures. -Pf Observed PIC without CFPM credentials, priority violations present, and responses to employee health questions not pertaining to foodborne illness. Employee states no specific training for employee health policy was conducted prior to starting work. (-1) **EHS advises staff to retrain on food borne illnesses/symptoms and exclusion requirements. A return visit will be made in ten days to re-assess employee health policy. Staff should review and sign form** ENGLISH version here: https://mecknc.widen.net/s/ftrdv7k6rd/food-employee-reporting-agreement SPANISH version here: https://mecknc.widen.net/s/kwwtzglzzd/food-employee-reporting-agreement---spanish

REPEAT. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed 0PPM quat in sanitize basin of 3 comp sink. EHS determined dispenser is not working, or quat is expired. CDI- PIC creates 100ppm bleach sanitizer mix. (-3) 4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. Observed build up of food debris inside microwave. Increased cleaning frequency advised.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed all TCS foods inside mini cooler at serving line above 50F. CDI- All TCS foods inside voluntarily disposed of. (-1.5)

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 decanted cereals available for customer self-service without any identifying information. Provide nutritional and allergen information. (-0)

4-501.11 Maintain equipment in good repair. Observed mini cooler at serving line with ambient temperature of 55F, not able to hold TCS foods. CDI- TPHC to be used at cooler until repairs conducted. 4-502.11(C ) Maintain air thermometers in good repair and accurate. Observed no ambient thermometer inside mini cooler and staff going off of sensor which is broken, and displaying inaccurate temperature. Provide functional ambient air thermometer inside unit and do not rely on external digital readings of unit itself. (-0)

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC not certified. CDI by instruction . Facility recently received transitional permit and has 180 days from date of permit issuance or 1 point dedication. 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 quart sanitizer low at 3 compartment sink and not testing as required. CDI, bottle changed out with new bottle and sanitizer provided at required concentration. Equipment relocated to be rewashed, rinsed and sanitized. 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

3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P - Observed sausage and eggs placed back in reach in unit to cool after being placed on TPHC. CDI, sausage and eggs voluntarily discarded.

4-203.11(B) Food thermometers shall be accurate to +/- 2 degrees Fahrenheit.-Pf - Observed small probe digital thermometer not turning on due to possible battery not working and could not verify thermometer was accurate to + or - 2 degrees F. Vr required. 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

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed “household use only “ Magic Mill. Warmer Remove .