TOWNEPLACE SUITES BY MARRIOTT LOSO

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed no employee health policy agreement on site during inspection. -CDI- EHS provided employee health documents. (1 pt) 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 written vomit and diarrhea clean up plan on site during inspection. -CDI- EHS provided written procedures. (0.5 pts) For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 accumulation of dark grime on the edges of the gaskets on the RIC/RIF units. Increase cleaning frequency. (0 pts)

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

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap for immediate use at the hand sink upon arrival. -CDI- Soap was provided. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed not paper towel for immediate use upon arrival. -CDI- Paper towel was provided. (0 pts)

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed hard boiled eggs and oatmilk said to be cold holding above 41F during inspection. PIC stated that those items get discarded at the end of breakfast which is from 6:30am - 9:30am. -CDI- EHS provided a TPHC sheet for items that get discarded at the end of breakfast. Due to the severity of the violation, points not taken. (0 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 .

3-304.12 (E) In-use utensils, such as ice scoops or utensils for non-TCS food, must be stored in a clean and protected location. Observed a plastic container being used as an ice scoop being stored in direct contact with the ice. PIC stated that they do not use ice for customers yet but they are planning to in the future. PIC also stated that they have ordered an appropriate ice scoop. -CDI- PIC removed the plastic container from the ice.

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 Observed no max/min thermometer for the high temp dish machine. 10 day VERIFICATION REQUIRED*** (0.5 pts)