HILTON GARDEN INN STEELE CREEK

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed unwashed produce stored above washed produce inside walk-in cooler. CDI: storage order was corrected on site. 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed packaged raw chicken stored above unpackaged fries and other unpackaged ready to eat foods inside reach-in freezer on cook line. CDI: storage order corrected.

3-603.11 (B)(1) Consumer Advisory Disclosures shall indicate that the animal-derived food is or can be served raw or undercooked by using words and phrases such as raw, undercooked, cooked to order, etc., or by asterisking to a footnote per 3-603.11 (B)(2). -Pf. Observed menus for facility without proper disclosure statements and asterisks on the in correct menu food items. Discussed correct verbiage with PIC via email. He stated that the menus have to be redone and it will take a few weeks. VR within 10 days

3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed salmon thawing inside walk-in cooler still in the packaging. CDI: PIC cut slits in packaging during inspection.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed sanitizer bucket on cook line with 0ppm quat sanitizer. CDI: dumped and refilled with proper concentration. 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 quat sanitizer bucket stored on the floor on cook line.

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 available for testing high temperature dishmachine. VR within 10 days.