HOME 2 SUITES BY HILTON CHARLOTTE UNIVERSITY

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. -Observed no certified food protection manager onsite during inspection. Obtain food-protection manager certification (for example, ServSafe certificate). 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 towel at handsink in kitchen. -CDI- PIC provided paper towel.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- Observed potato wedges holding below 135F in hot holding display case. -CDI- Because breakfast service lasts 3 hours (6am - 9am), EHS observed PIC discard potato wedges at 9am. PIC and EHS discussed TPHC procedures, and PIC decided to hold hot breakfast items (potato wedges, egg patties, sausage patties) on TPHC going forward, and will discard these items after breakfast service. EHS and PIC completed TPHC procedures during inspection. -REPEAT- 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 sliced cheese (cheddar and pepperjack) held at breakfast line at 54F. -CDI- At end of breakfast service (9am), PIC voluntarily discarded the cheese slices. PIC and EHS discussed TPHC procedures, and PIC decided to hold sliced cheese on TPHC going forward, and will discard these items after breakfast service. EHS and PIC completed TPHC procedures during inspection. -REPEAT- 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 .

4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf- Observed high temperature dish plate not functioning. Replace battery or replace plate. **10 DAY VERIFICATION REQUIRED** -REPEAT- 4-303.11 (A) (B) Cleaning agents and chemical sanitizers that are used to clean and sanitize equipment and utensils shall be provided and available for use during all hours of operation.-Pf -Observed no quat sanitizer available at 3-compartment sink to wash/rinse/sanitize. PIC stated facility just ran out of quat, and more will not arrive until truck comes tomorrow. -CDI- PIC obtained chlorine/bleach, to be used as sanitizer at 3-compartment sink. EHS and PIC made 100ppm chlorine sanitizer solution and EHS provided PIC with test strips to use until quat sanitizer arrives tomorrow.

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 V&D cleanup procedures. -CDI- EHS emailed copy to PIC. -0.5- For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result.2-401.11 (A). Employee beverages must be stored in a designated area where contamination of food, clean equipment, utensils, linens, and single-use articles cannot occur. Observed employee beverage with no lid stored on prep table. -CDI- PIC removed items. -0-

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- Observed items holding below 135F in hot unit and items sitting out of temperature control at 84F. -CDI- PIC to place breakfast items on TPHC and discard after breakfast service and items held at ambient air placed in RIC to cool back down. -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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed sliced cheese held at breakfast line at 53F. -CDI- PIC to place items on TPHC and discard after breakfast service. -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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-306.11 Food Display - Preventing Contamination by Consumers. -P- Observed washed apples on display for consumer self service that were not protected. -CDI- PIC relocated items and will ensure they are wrapped moving forward. -0- 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed waters stored on floor in dry storage area.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food employee engaging in food prep with bracelets. -0-

3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed spoon stored in water at 101F. -CDI- EHS educated PIC on proper storage of in-use utensils and PIC removed items and placed at dishpit to be W/R/S. -0-

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 high temperature dish plate not functioning. Replace battery or replace plate. **10 DAY VERIFICATION REQUIRED** 4-301.12(A) Provide a three compartment sink for manually washing, rinsing and sanitizing of equipment and utensils. -Pf- Observed only 1 drain plug for 3-comp sink. -CDI- PIC provided 2 other drain plugs.

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 NFCS of drink machine in need of cleaning due to dark growth/buildup. Observed shelving above 3-comp sink on left side in need of cleaning due to dust buildup. Increased and more thorough cleaning frequency recommended. -0-

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee keys stored on prep table and employee drink stored in RIF above retail items. -0-