RESIDENCE INN

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed hard boiled eggs at 46F and fully cooked scrambled eggs at 55F in 2 door RI. All other items were 41F or below(yogurt and milks) PIC arrived at 5:30am and RI was working properly and showed EHS temperatures of items when they were taken out of cooler to be placed on TPHC at 6:30am. Temperature gauge showed 40F, but when door was opened, it would shoot up to 50F. EHS had all items in RI moved to second 2 door RI and all items quickly cooled. PIC called maintenance who arrived while EHS was typing to work on 2 door RI cooler. Ambient temperature was still at 53F (doors were opened due to repairs occurring so proper ambient temperature was difficult to obtain) Cooler is completely empty. 3 DAY VERIFICATION REQUIRED 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 .

4-501.11 Maintain equipment in good repair. Observed microwave oven with cracking interior surfaces. Repair or replace.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) Observed opened container of milk not baring date of opening during inspection. CDI - PIC provided receipt of purchase to prove milk was purchased on 12/4. Milk properly labeled with date. 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: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed sanitizer in three compartment sink maintaining a concentration of about 500ppm quat during inspection. CDI - Sanitizer diluted to safe concentration. Maintenance contacted to repair dispenser. PIC to dilute and test sanitizer concentrations until repair. 1 pt.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . Observed no thin probed thermometer on site during inspection. PIC stated thermometer has already been ordered. 10 day VR required. 0.5 pts.

4-602.11 (A) (4) Food contact surface of a thermometer shall be cleaned, and sanitized per 4-702.11/4-703.11, before using or storing. P. Observed thermometer probe caked with food debris during inspection. CDI - Thermometer probe sanitized. 1.5 pts.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer in three compartment sink maintaining a concentration of 0ppm quat during inspection. Chemical reservoir was empty. CDI - PIC replaced chemical and refilled three compartment sink. Sanitizer was dosing out at 200ppm quat. 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

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cooked eggs and container of half and half maintaining temperatures above 41F during inspection. Unit ambient temperature was sporadic depending on the area the temperature was taken. Highest ambient temperature was 45F. CDI - PIC discarded all out of temperature foods. All TCS foods were moved into working RIC. Servicing for unit necessary. 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 .

4-203.12 (B) Ambient air and water thermometers shall be accurate to +/- 3F.-Pf Observed facility’s Min/Max thermometer out of calibration during inspection. PIC ordered new thermometer during inspection. 10 day VR required.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths being stored in sanitizer solution of 0ppm quat during inspection. CDI - PIC refilled buckets with sanitizer with a dosage of 200ppm quat.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed can opener stored clean with dried food debris on blade. PIC stated can opener was not in use this morning. CDI-PIC placed can opener in 3 compartment sink to be cleaned 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 , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P -Observed tall 2 door reach in refrigerator not maintaining TCS foods at required temperature. Observed several cartons of milk, multiple boxes of cooked eggs and several boxes of yogurt between 47-49 degrees F. CDI, foods voluntarily discarded and denatured. Visit needed to ensure long term compliance and calibration of refrigerator. 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 .

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed cracked tile in kitchen. Repeat.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY Observed quat sanitizer in 3 compartment sink at less than 50PPM. CDI: PIC emptied basin and refilled with sanitizer with required level of concentration, measuring approx. 150PPM.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed a covered plastic container of egg frittata's cooling in RIC at an insufficient rate to reach cooling parameters. See temp chart. CDI: PIC removed lid on frittata's to allow air flow and proper cooling.

4-501.11 Maintain equipment in good repair. Dish machine is inoperable. PIC submitted a service request for machine and service provider is currently waiting on parts to repair machine. PIC was instructed to only use single use articles for patrons until dish machine is operable.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed cracked floor tile in dry storage area. Repair or replace floor tile.

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. Facility has written procedures for holding breakfast bar foods on TPHC, but food such as cut fruit, cold boiled eggs, and oatmeal are not listed on procedures but are intended to be held on time. Keep procedures up to date if changes to menu or foods to be held occur. CDI- Procedures updated. TPHC procedure template may be found at: http://meck.co/FoodSafety

3-602.11 (B) (1)-(4)Food packaged on premises for customer self service shall include a label with the (1) common name of the food; (2) ingredients and sub ingredients in descending order; (3) quantity of contents; (4) name and place of business. 3-602.11 (B) (5) Food packaged on premises for customer self service shall include a label with the major food allergens contained in the food -Pf. PIC found ingredient sheets and placed at cereal station. Breakfast cold cereals in bulk dispensers not labeled with ingredients or allergens. Return visit to verify compliance within 10 days.

4-501.11 Maintain equipment in good repair. Cooler in kitchen for beer service heavily rusted on interior.

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: Facility is using color-based temperature strips to measure temperature of high temp dish machine sanitizing rinse. Strip changes color at 180 F and is not changing today. EHS’s temp disk showed 164.0 F for maximum surface temp after cycle. Facility to obtain 160.0 F strips or alternate means of measuring within 10 days. For now, 3-comp sink will be used for cleaning and sanitizing.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety Establishment does not have written policy for responding to vomit/diarrheal events. CDI - Establishment given sample policy poster. 0 pts.

4-904.11 Kitchenware and Tableware-Preventing Contamination - C - Coffee cups stored in dining area with no protection of rims of the cups. Either acquire a dispenser that adequately shields the outsides of the cups from potential sneeze contamination or leave the plastic sleeves on the cups so that the plastic protects the rims of the cups. CDI - Manager pulled plastic sleeves up to protect rims of cups. 0 pts.

4-501.11 Good Repair and Proper Adjustment-Equipment - C - 2 torn gaskets present on upright freezer. Equipment shall be maintained in good repair. Replace torn gaskets. 0 pts.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf: Opened spinach for longer than 24 hours not date marked. Date mark spinach bags, milk jugs, brie cheese, when original packaging is opened and product is held for more than one day's use. CDI- spinach date marked with today's date.

4-501.11 Maintain equipment in good repair. Beer keg cooler rusting and flaking off at bottom of cooler.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified PIC on site upon arrival. CDI by instruction. Repeat.

5-205.11 Using a Handwashing Sink-Operation and Maintenance - PF - Observed ice dumped in handwashing sink. CDI, handwashing sinks shall only be used for handwashing. Some improvement from last inspection.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf - Observed dry erase TPHC board used to identify foods held using TPHC. Written procuedures did not include all items held using TPHC such as butter and cream cheese. Some improvement made since previous inspection. Handout provided to PIC.

2-303.11 Prohibition-Jewelry - C - Observed food handler wearing jewelry on wrist.

4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C - Observed stack of single-service coffee filters uncovered / unprotected stored on table. Keep in original protective packaging or transfer to containers. 4-904.11 Kitchenware and Tableware-Preventing Contamination - C - Observed single-service cups at coffee station area furnished for consumer self-service with lip contact area exposed. Keep in sleeve with lip contact area protected for furnish from an approved dispenser.

4-501.11 Good Repair and Proper Adjustment-Equipment - C - Observed digital thermometer on face plate to register temperature reading not working. Repeat. Observed 2 split gaskets on tall reach in units. 4-501.12 Cutting Surfaces - C - Observed some heavy scarring on white cutting board on clean equipment storage rack. Resurface / replace.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC did not have certification. CDI by instruction.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF - Observed employee not able to demonstrate that effective employee health policy was followed. CDI, handout provided to PIC.

5-205.11 Using a Handwashing Sink-Operation and Maintenance - PF - Observed employee rinsing utensil off in handwashing sink and soiled towel stored in handwashing sink. Cdi by instruction and towel removed from handwashing sink. 6-301.12 Hand Drying Provision - PF - Observed no disposable towels left at dispenser in women's restroom. CDI, towels refilled.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Observed spinach not listed on TPHC board using time as a public health control at 56 degrees F. CDI, spinach voluntarily discarded by PIC.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P - Observed open packages of sausage, lettuce and spinach not date marked and employee did not know when it products were open. CDI, operator voluntarily discarded foods.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf - Observed facility not following TPHC procedures today and had a date of 7/9 on TPHC time board. CDI by instruction. Ensure that proper procedures are followed each time TPHC is used.

4-501.11 Good Repair and Proper Adjustment-Equipment - C - Observed digital temperature and pressure gauge not working at dish machine. Repair.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed single service cups adjacent to coffee dispensers displayed with lip contact surfaces exposed.

6-303.11 Intensity-Lighting - C Observed a light out in the ventilation hood over oven area. CDI: Maintainence replaced light during inspection.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. - No CFPM until about 45minutes into inspection. Note: Grease trap is being replaced in establishment. During replacement, restaurant must be closed and all areas exposed to potential contamination must be protected. Cleaning should occur after replacement to prevent any contamination. Plumber arrived around 9am to replace but was asked to return on 2/16 at 1:30pm during closed times. According to PIC grease trap is still operational;. It simply needs replacement due to rusting.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P - Observed quat sanitizer reading 50 ppm. CDI- Replaced with chlorine sanitizer reading 100ppm until chemical company arrives to repair dispenser. A different method was used as chemical company is short staffed due to a conference. - Repaired on site. 4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P - Observed can opener with food debris not used today. CDI- Placed in three compartment sink to be cleaned. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. - Observed ice machine in need of cleaning.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf - 0pts - Observed cooling areas filled out for all product that does not get cooled. These areas should be marked N/A as product is removed directly from refrigeration. CDI- Fixed.// Although breakfast ends at 9:30pm items have not been removed and discarded. Ensure labeling occurs from 6:30- 1030

3-602.11 Food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -Pf - 0 pts - Observed bulk cereal without any labels of ingredients. CDI - PIC printed out the labels from online.

4-204.115 Warewashing machine shall be proper equipped with a temperature measuring device that indicates the temperature of the water. - Repeat - Observed gauge for the machine not working properly for final rinse. Appears like an error.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - Repeat - Observed water and debris inside the keg cooler. Clean regularly. / Cleaning needed in cabinets for sugar build up.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed Milk, cheese, boiled eggs, and half&half above 45 F. See temperature chart above. Breakfast meal hour only last for 3 hrs. Suggested TPHC on items that will not hold temperature. CDI- Eggs were rotated out, cheese and milk was recently placed out for service 20 minutes ago and breakfast only has 15 minutes left. Emailed TPHC for to the General Manager.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees preparing food with no hair restraints.

4-204.115 Warewashing machine shall be proper equipped with a tempearture measuring device that indicates the temperature of the water. Observed gauge for the machine not working properly for final rinse.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed water and debris inside the keg cooler. Clean regularly.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Discontinue wearing bracelets.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. Test kit needed for quaternary ammonium sanitizer. 4-204.115 Warewashing Machines, Temperature Measuring Devices - PF: Temperatures unreadable on guage. Repair.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Clean HVAC vents in kitchen.

3-307.11 Protect food from contamination sources not specifically noted by code. Discontinue storing boxes of bananas under drainboard of dish machine. Potential for contamination from soiled dishes and/or detergents.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. Locate or provide test kit for sanitizer (quaternary ammonium).

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean inside beer cooler.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Discontinue storing personal items such as purses and jackets on or with food utensils.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Pink build up inside of ice machine. Clean.

General Comment 4-903.12 Do not store single-use and single-service articles in toilet rooms, garbage rooms, mechanical rooms, under sewer lines, or under leaking water lines. Paper napkins stored under drain line for ice bed; condensation from drain line is driping onto shelf below and has wet the paper napkins. CDI - Napkins discarded; work towards better insulation of drain line to prevent condensation.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean out keg cooler.

2-101.11 PIC shall be present during all hours of operation. -PF 2-102.11 PIC demonstrates knowledge by being a certified food protection manager. The only food employee present lacks the knowledge or certification to be considered a Person in Charge. A certified person in charge is required during all hours of operation.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF. Observed the food employee was not familiar with the required employee health policy. Return visit required.

3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P. Observed potatoes sitting on the dirty drain board of the 3 compartment sink that was being used for dirty dishes. CDI.

4-501.114 Maintain sanitizer at correct concentrations. -P. Observed sanitizer in the 3 compartment sink was at 0 ppm. Reservoir for the dispenser was empty. The food employee kept sanitizing in the 0 ppm sanitizer even after the bottle was changed out until directed to change the sanitizer in the sink . CDI - bottle and water in the sink changed out and measured 200ppm. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed black build up in the ice machine . CDI - cleaned and sanitized.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P•. Observed shredded cheese 53F. CDI - discarded.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Observed lasagna, beef, etc not date marked as required. Return visit required.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf. Observed thin diameter probe thermometer would not turn on. Repair/replace. Return visit required.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean the keg cooler.

4-904.11 Cleaned and sanitized utensils, single service/use utensils shall be handled, displayed, or dispensed so that contamination of food- and lip-contact surfaces is prevented by employees and by consumers. Observed single service utensils for customer self service stored where lip-contact surface may be handled. Facility to change utensil receptacles.