COMFORT SUITES #391

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM on duty during inspection..REPEAT For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

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 milk opened yesterday without date. CDI.. PIC added date to milk. 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed cell phone stored with clean dishes, Aslo observed staff food stored with facility food.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM on duty during inspection..REPEAT For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

5-202.12 Provide at least 100F water at handsinks. Observed hot water at hand sink reach 92F 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed food debris in handwashing sink.CDI sink was cleaned out.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety Observed no certified food protection manager on duty during inspection. -1-

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. Employee eating from open plate of food in kitchen. Consume food in dining room or break area.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P: Spray bottle labeled as Quat 146 measured 0 ppm by test strip. CDI- emptied contents and refilled with Quat 146 at 400 ppm.

4-502.11(B) Provide accurately calibrated thermometers. Pf. Observed facility thermometer reading as low as 27.0 F in ice water, with REHS thermometer reading 32.0 F. Return visit within 10 days. 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

6-501.111 Keep the premises free of insects, rodents, and other pests. Some apparent pest droppings seen in cabinets in dining room. No live pests seen. Keep up up routine pest control.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster doors open.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety Observed no certified food protection manager on duty during inspection. -1-

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P: Employee twice recontaminated hands at hand sink faucet after washing. REHS demonstrated proper hand washing by not recontaminating hands at faucets. REHS demonstrated by turning off faucets with paper towel barrier. Employee then washed hands properly.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf: Found two pitchers of milk in reach in that were not dated. Employee stated she changed out the milk bags from the dining room dispenser the previous day, and uses the unused milk for preparing grits. Once milk is removed from the dining room dispenser and transferred to pitchers for later use, pitchers must be dated with the date removed from the dining room dispenser. CDI- pitchers dated with 1/23. 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf: Facility quat test strips showed 0 ppm for solution coming out of dispenser. REHS used own strips and solution showed 200 ppm. Facility strips have been compromised somehow. Discard strips and obtain new functional strips within 10 days.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety Observed no certified food protection manager on duty during inspection. -1-

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed multiple unlabeled bottles below 3-comp sink containing sanitizer and other cleaning agents. CDI - unlabeled spray bottle containing chloro. CDI- labeled.

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed two containers of sugar without identifying label. CDI- employee affixed label to both containers.

6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf. Observed severely dented can stored with cans allowable for service. CDI- employee removes can to segregated area.

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed single service cup stored inside sugar container for use as scoop. CDI- employee removed cup from container. Advised PIC to use utensil with handle stored properly to scoop sugar.

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. No drain plug in dumpster

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety Observed no certified food protection manager on duty during inspection. REPEAT. -1-

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf : Facility could not produce written plan for clean up. CDI- sent facility detailed clean up plan. .

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. Bulk containers of cereal for customer self service are not labeled. 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. Bulk containers of cereals for customer self service do not indicate allergens present. Verification within 10 days.

3-306.11 Protect food on display using shields, packaging, or other effective means. -P: Food guard protecting hot buffet is not protecting food items on back row of menu items.

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed stacked single-use cups in buffet area not in original packaging and with no other means of protecting lip-contact surface

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety Observed no certified food protection manager on duty during inspection. REPEAT. -1-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety 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 . Observed two pans stored clean with food debris on food contact surface. CDI - items were removed to be rewashed. -0-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed cream cheese packets in buffet reach-in cold holding above 41 F. See temp chart. PIC stated that cream cheese in held in buffet reach-in overnight. REPEAT. CDI - PIC voluntarily discarded. -1.5-

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed multiple unlabeled bottles below 3-comp sink containing sanitizer and other cleaning agents. CDI - PIC removed items from kitchen. -0-

3-306.11 Protect food on display using shields, packaging, or other effective means. -P Observed grab n go apples in buffet area stored without packaging or other protection. CDI - PIC removed apples to be individually wrapped. -0-

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed packaged single-use articles in cabinets in buffet area with liquid residue on packaging. Observed packaged single-use article in buffet area with mouse trap stuck onto packaging. 4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed stacked single-use cups in buffet area not in original packaging and with no other means of protection. REPEAT. -0.5-

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster lids open. REPEAT. -0.5-

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee food and drink stored on top shelf of kitchen reach-in, above food for customers. REPEAT. CDI - PIC moved items to bottom shelf. -0.5-

REPEAT 2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety. Observed PIC without a food protection manager certification during inspection.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF For more information on employee health policy please visit: http://meck.co/FoodSafety. Observed old employee health policy posted in kitchen, when asked PIC stated symptoms of covid. CDI: EHS emailed updated employee health policy.

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 food employee enter kitchen without washing hands and start to move clean utensils. CDI: food employee washed their hands. 2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P. Observed food employee wash their hands and then turn off the faucet with bare hands. CDI: food employee re washed hands and used a barrier to turn off faucet.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed single use cream cheese in small reach in cooler above 41 degrees. CDI: PIC moved cream cheese to reach in cooler in the back.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . For information on how to properly calibrate a thermometer please visit: http://meck.co/FoodSafety or view our training video at the following weblink: https://youtu.be/IxXix712KkI. Observed thermometer in need of batteries during inspection. VR required no later than July 21st.

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed single use cups not in plastic packaging and are still exposed to contamination.

4-501.11 Maintain equipment in good repair. Observed small reach in cooler in customer area to have an ambient air temperature of 43 degrees. Repair unit.

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 oven in the back in need of cleaning.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster door open. 5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed dumpster missing a drain plug. Replace drain plug.

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 tiles in the front of the kitchen near coffee pots.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee cellphone and purse stored above prep table.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety - REPEAT - PIC does not hold a certified food protection manager certification, such as ServSafe.

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 - No vomit and diarrheal clean up plan in place at time of inspection. No point deduction due to this being the establishment’s first inspection since the new food code was adopted. CDI - EHS educated on required plan and provided needed materials.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P - Disinfectant spray stored on shelving above single service sugar items. CDI - PIC moved chemical away from food storage area.

3-305.11 Store food in a clean, dry location, not exposed to contamination.  Keep at least 6 inches above the floor. - Plastic bins with cereal in them stored directly on the floor in the dry storage area. Do not store food on the floor. CDI - PIC placed plastic bins on rolling cart to get them off the floor.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. PIC not certified as a food protection manager.

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: Fruit Loops in self-serve dispenser with no labeling for ingredients and allergens (wheat). CDI- PIC cut information label off package and posted at Fruit Loops.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Boxes of single service items on floor in storage room.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf: Facility does not have quaternary ammonium test strips. Verification within 10 days.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf- Observed no paper towels at the handwashing sink. Corrected during the inspection (CDI) - Paper towels were provided. -1pt-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - Observed debris in the cabinets. Needs to be cleaned. -0.5pts-

Repeat: 2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed personal employee beverage stored inside reach-in and back dry storage area above food for customers. CDI: drinks were relocated to designated area.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed butter packets at 43F and boiled eggs at 45F inside reach-in cooler at breakfast bar. CDI: product was removed and discarded.

General Comment: 3-306.11 Protect food on display using shields, packaging, or other effective means. -P. Observed apples unprotected at breakfast bar. CDI: apples taken back to kitchen, washed, and wrapped in plastic wrap for protection against contamination. 3-307.11 Protect food from contamination sources not specifically noted by code. Observed open bags of coffee stored on back dry storage shelf.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf. Observed current test strips not accuretly measuring quat sanitizer properly. It was observed that both set of strips were expired by 4 years or more. CDI: current test strips are going to be used until more can be purchased.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. No certified persons present

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee beverage stored in the reach in cooler above food products. Beverage was moved to the lowest possible shelving where a spill or leak would not lead to contaminaion of food or utensils.

2-101.11 PIC shall be present during all hours of operation. -PF Observed no certified food protection manager on site during inspection.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed sausage hot holding below 135F. CDI sausage voluntarily discarded.

•3-501.13 Use approved thawing methods. Observed box of omelets thawing out of temperature control. CDI boxes placed in refrigeration.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed no thin probe thermometer on site. VERIFICATION REQUIRED.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager on site during inspection.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee beverage stored above work surface. CDI beverage relocated to approved location.

to 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed clean equipment drying on linen.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFM on site during inspection. REPEAT VIOLATION

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF 2-201.11(A) Ensure food employees understand when to report illnesses, symptoms and exposure.-P Observed that PIC did not know of company employee health policy. Employee could not name any illnesses or symptoms associated with food borne illness. CDI: PIC provided with EHP poster and thorough education of what symptoms and illnesses are important to note. VERIFICATION REQUIRED

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment.-P Observed employee wrapping apples, without gloves,in plastic wrap upon entry. Employee stated that she washes the apples and then wraps them. CDI: Employee directed to wear gloves when wrapping apples as they are ready to eat.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed utensils being washed and rinsed but not sanitized. CDI: Items returned to W/R/S. Education to PIC about proper W/R/S procedures and testing of sanitizer.

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 Observed all cereal dispensers to not have any identifying information. VERIFICATION REQUIRED

3-306.11 Protect food on display using shields, packaging, or other effective means. -P Observed top container of oatmeal toppings to not have a self closing lid.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed boxes of SS foam plates stored on floor in dry storage area. CDI: PIC put boxes up off of floor.

. 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed RIC gaskets with black debris on them.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster doors open. 5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed ironing board, and old trash can containers stored in dumpster enclosure.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed sandwich container with personal food on top shelf of RIC. CDI: Item voluntarily discarded. Employee directed to store all personal items low and below all customer food.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFM on site during inspection.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed reach in self serve cooler holding at 51F. Food temperature was above 45F. CDI: Cooler turned down. Items had just been put in the cooler at 6am. Items were likely in temperature before based on the temperature of the cooler in the kitchen which they came out of. PIC advised to continue to observe cooler and make sure that it is holding all foods at 45F or below.

•4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed SS cup lips unprotected. CDI: Plastic cover lifted to protect lips of cups.

2-102.11 PIC demonstrates knowledge by being a certified food protection manager. - Repeat - Observed person in charge with no accredited training documentation.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF - No employee health policy available for employees. CDI- State issued employee health policy emailed to PIC. Recommended to print and sign by all food employees and to post a copy.

2-301.14 Wash hands before donning gloves and between gloves uses.-P - Employee observed donning gloves without effectively washing hands. CDI- Employee corrected and washed hands. 2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands.-P - Observed employee was hands for less than 5 seconds. Ensure all food employees was hands as directed above. CDI- Corrected through education.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Repeat - Found boiled eggs in small line refrigerator 48 F. Eggs had been rinsed before putting into holding. CDI- Replaced eggs from refrigerator at 43 F after rinsing.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - 0 pts - Observed some cabinets in the display area with syrup residue. Clean all areas as often as necessary to prevent build up.

2-102.11 PIC demonstrates knowledge by being a certified food protection manager. Observed person in charge with no accredited training documentation.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee bottled water with screw cap, partially concumed, on top shelf of refrigerator. CDI- discarded drink.

2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles.-P: Observed employee washing utensils at 3-comp sink, then proceed to handle boiled eggs without washing. CDI- discarded boiled eggs.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment.-P: Observed employee handling boiled eggs that were going out to buffet line, with bare hands. CDI- discarded eggs.

6-301.11 Provide soap for handwashing at each handsink. -Pf: Observed no soap at kitchen handsink. Hand sanitizer is not a substitute for soap. CDI- soap supplied.

4-602.11 Clean the equipment and utensils as required to avoid contamination. -P: Observed employee cleaning utensils with no sanitizing step in process. Discussion with PIC on wash / rinse/ sanitize procedure. Utensils sent back to cleaning process.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P: Found boile3d eggs in small line refrigerator 50 F. Eggs had been rinsed before putting into holding. CDI- replaced eggs from refrigerator at 42 F.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf: Observed no thin probe thermometer in facility.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed container of gritsd not labeled. 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: Observed bulk dispensers of cereals at buffet line not labeled. CDI- instructed PIC to cut label off bulk bag and place on dispensers.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed stacks of cups unprotected at several stations on buffet line.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. No papertowels provided at only handwashing sink in prep area of kitchen. CDI- Operator William McNeely was advised, and employee replaced papertowels.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Containers of cream cheese and containers of yogurt in glass bowls at the front counter area, and not under temperature control. CDI- Operator advised that both were out for less than an hour. Items replaced with product placed on ice.

7-201.11 Store toxic materials to avoid contamination. -P. Fabric refreshers stored on shelving over food prep table. CDI- storage corrected.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods. -Pf. Operator provided dial/ stem thermometer. Thermometer was calibrated correctly. CDI- verbal correction as to examples of required thin probe thermometers provided to operator today.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Large container of sugar or salt and container of grits not labeled per rule requirement. CDI- verbal correction to label.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Some mold build up on gaskets of counter top bulk milk dispenser and on gaskets of reach in freezer. Cleaning is needed.

6-501.18 Maintain handwashing sinks, toilets and urinals clean. Lids for tanks missing on toilets in restrooms. Cut board placed on top. CDI- Operator advised lids have been received and are scheduled to be replaced. Replace lids.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Door open on dumpster. Keep doors closed.

2-102.12 Certified Food Protection Manager - C. No one on site today with verification of food safety training. Manager Bill McNeely did arrive to facility at the end of the facility inspection, but did advise that current food service employee was hired approximately 3 weeks ago, but he nor she has verification of food safety training. CDI- Both the manager and employee were advised of current Federal rule that requires a food safety manager on site at all times of food preparation and service, and of the enforcement as of January 1, 2014. Phone call was placed to EHS supervisor who provided further directive to EHS in regards to enforcement of requirement. Food Code handouts and summaries were provided to Mr. McNeely and employee in both English and Spanish today.

7-209.11 Storage-Other Personal Care Items - C. Containers of trial size hand lotions and large container of hand sanitizer was stored on top of one facility microwave. CDI- storage corrected; employee was advised of approved locations for personal items.

3-501.15 Cooling Methods - PF. Large bowl of gravy covered tightly during cooling process; container of boiled eggs being cooled in front glass counter. CDI- all methods of cooling corrected. Discussed options with employee and manager.

4-203.12 Temperature Measuring Devices, Ambient Air and Water-Accuracy - PF. No ambient air thermometer in front glass counter cooler at buffet area. Manager was advised that return visit will be completed by January 24, 2014 to check for replacement of food temperature thermometer.

3-302.12 Food Storage Containers Identified with Common Name of Food - C. Labeling on large container of grits is fading. CDI- verbal correction to re-label container.

3-305.11 Food Storage-Preventing Contamination from the Premises - C. Packaged containers of canned gravy stored on the floor at storage shelving. CDI- Employee was advised that items must be stored at a minimum of 6 inches off the floor.

4-901.11 Equipment and Utensils, Air-Drying Required - C. Three bowls stacked together tightly while wet. CDI- Bowls separated to allow for air drying.

4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C. Container of single service forks and knives stored at the front buffet area with food contact ends stored up out of containers and exposed to possible contamination from premises and patrons. CDI- Storage corrected.

6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C. Open employee food items stored on facility prep table. Employee was not observed eating, and no food prep being completed at the time. CDI- verbal correction as to storage area for employee foods and designated area for eating is required.