LAKE NORMAN RESIDENCE INN

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

3-306.11 Protect food on display using shields, packaging, or other effective means. -P Observed unwrapped apples at the buffet. CDI - Apples were taken back to be washed and wrapped.

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 ramekin cups being used to scoop grains and coconut.

REPEAT 4-501.11 Maintain equipment in good repair. Observed one non-operational reach-in freezer. Points not taken due to all gaskets being repaired.

5-202.13 An air gap between the water supply and flood level rim shall be at least twice the diameter of the water supply inlet and not less than 1 inch.-P Observed pre-rinse spray hose hanging below the flood rim. CDI - Spray hose was hung up on a hook.

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered trashcan in the womens restroom.

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf. Observed no time marked on items to indicate 4 hour parameters for all TCS items. VERIFICATION REQUIRED. 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. Observed salsa, shredded cheese, and oat milk not included in procedures being held on time. PIC stated items will be discarded after breakfast concludes at 9am. All items listed temped above 41F and were not labeled. CDI- PIC voluntarily discarded items, EHS assisted PIC with updating written procedures. TPHC procedure template may be found at: www.mecknc.gov/foodsafety

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed sanitizer solution used for holding in-use wiping cloths at 0ppm. PIC removed buckets from floor to be refreshed at 3-comp.

4-501.11 Maintain equipment in good repair. Observed gaskets torn, ripped, and in need of repair in kitchen. Repair or replace gaskets on cold holding units. *REPEAT*

5-202.12 Provide at least 100F water at handsinks. Observed handwashing sink in kitchen with a water temperature between 81F and 89F. Prep sink in kitchen had a water temperature of 115F and handwashing sink in rear restroom had water temperature of 107F. -0 points-

4-501.11 Maintain equipment in good repair. Observed torn gaskets on fridge 1, fridge 2, and freezer 1. Repair/replace gaskets. -0.5 points-

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM in establishment during inspection. -REPEAT- -1 point- For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-501.11 Maintain equipment in good repair. Observed gaskets torn on reach in cooler. -0 points-

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM in establishment during inspection. -REPEAT- -1 point- For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM in establishment during inspection. -REPEAT- -1 point- For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 coffee filters stored without packaging on prep table near coffee maker. Store coffee filters in protective packaging until time of use. -REPEAT- -1 point-

4-501.11 Maintain equipment in good repair. Observed torn gaskets on reach in coolers. Replace torn gaskets. -0 points-

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 manager during the inspection today.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed ice in the handsink. CDI- Discussion with the PIC that the handsink is for hand washing only.

4-703.11(B) After being cleaned in a mechanical dish machine, equipment food-contact surfaces and utensils shall be sanitized in the dish machine by achieving a utensil surface temperature of 160F as measured by an max/min thermometer.-P. Observed the heat sanitizing dishmachine max temperature 149F. Repair. Facility is single service. CDI - PIC will utilize the 3-compartment sink for sanitizing. For more information please visit: http://meck.co/FoodSafety or view our training video at the following weblink: 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 liquid egg temped at 53F. Temped more TCS foods in the reach in cooler and all are 41F and below. Unit is reading 41F. PIC stated that the unit was being opened frequently. CDI - PIC discarded the liquid egg. 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 .

3-306.11 Protect food on display using shields, packaging, or other effective means. -P Observed washed apples offered at breakfast buffet and are not protected. CDI - PIC discarded the apples.

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 cups stored under the counter top ice bin. Relocate the cups to prevent contamination.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed crock pot used for grits at the breakfast buffet. Discontinue use and obtain equipment that is ANSI certified or equivalent.

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 or heat labels to properly test the heat sanitizing dishmachine. Provide by the next inspection. Provided PIC with the New NC Food Code changes and guidance via email.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety Observed sanitizer at the warewashing sink low, PIC during the inspection stated that they are waiting for the shipment. Facility does have a heat sanitizing dishmachine that is working properly however facility does need the sanitizer at the ware washing sink for bigger pieces of equipment that are too big for the dishmachine. Obtain more quat sanitizer. Verification visit required in 72 hours to ensure compliance.

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 plates and cups stored under the counter top ice bin. Relocate the plates and cups to prevent contamination.

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 or heat labels to properly test the heat sanitizing dishmachine. Provide by the next inspection. Provided PIC with the New NC Food Code changes and guidance via email.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee coat and purse stored on the dry food shelving with food supplies.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed coffee filters uncovered.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee purse on dry food shelving.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single use cups stored in cabinets without protection from contamination. Observed coffee cups stacked higher than container exposing lip contact surfaces. EHS advised used plastic covering or container to store single use items.

4-501.114 Maintain sanitizer at correct concentrations. -P Observed quat sanitizer at 0 ppm. Advised to keep quat sanitizer from 200 ppm - 400 ppm. CDI - changed out the quat concentrate.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed eggs in the temperature danger zone. CDI - advised to place on time control. Emailed new TPHC procedures to facility.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed spinach in the temperature danger zone. Refer to temperatur chart. CDI - advised to keep spinach at 41F or less.

5-205.11(B) Handwashing sinks shall only be used for handwashing. -PF Observed ice dumping into handsink. CDI - educated that handsinks are only for handwashing. Cleaned out handsink. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no papertowels in the womens bathroom. CDI - maintenance provided papertowels to the womens bathroom. 6-301.14 Post a handwash sign at each handsink. Observed no handwashing sign in the womens or mens bathroom. CDI - placed employee handwashing signs for the bathrooms.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed thin probe thermometer with food debris on the probe. CDI - advised to clean and to get probe wipes to prevent food debris build up on probe. Cleaned thermometer.

3-501.17(B) Commercially Prepared and Packaged Time/Temperature Control for Safety (TCS) food shall be date marked at the time the original container is opened in a food establishment and the food is held for more than 24 hours. -Pf REPEAT VIOLATION. Observed hummus opened up from its commercial package on Monday, with no date marking label on product. CDI - educated about date marking criteria. Placed label on product.

3-306.11 Protect food on display using shields, packaging, or other effective means. -P Observed sneeze guard moved back, not protecting the product on display in the cold holding containers. CDI - moved the sneeze guard forawrd and the sheild down.

4-903.11(A) Cleaned equipment and utensils, linens, and single-service and single-use articles shall be stored in a clean dry location, 6 inches above the floor, and where they are not exposed to splash, dust, or other contamination. Observed tongs for the hot holding items stored where they are exposed to contamination. Tongs shall be protected underneath equipment or sneeze guard. CDI - moved the tongs underneath the equipment.

4-903.11(C) Single-service and single-use articles shall be stored in a clean dry location, 6 inches above the floor, and where they are not exposed to splash, dust, or other contamination. REPEAT VIOLATION. Observed spoons and knives stored in where the food contact surface is stored where contamination will occur; food contact surfaces of spoons and knives will be bare handed because they are stored incorrectly in container. CDI - educated employees how to store items. Placed items with food contact surface down in container.

4-501.11 Maintain equipment in good repair. Observed torn gaskets on the refrigerator. Advised to repair.

4-501.114 Maintain sanitizer at correct concentrations. -P Observed quat sanitiazer at 3 comp sink at 0 ppm. CDI - advised to restock the empty quat concentrate or to provide chlorine to create a sanitizer solution.

3-501.17(B) Commercially Prepared and Packaged Time/Temperature Control for Safety (TCS) food shall be date marked at the time the original container is opened in a food establishment and the food is held for more than 24 hours. -Pf Observed hermetically sealed half-and-half and sour cream opened and held for over 24 hrs in the establishment with no date marking label on the products. CDI - educated abot proper date marking criteria and advised to place a date label on product.

4-903.11(C) Single-service and single-use articles shall be stored in a clean dry location, 6 inches above the floor, and where they are not exposed to splash, dust, or other contamination. Observed single use and single service articles stored where these items are exposed to contamination. Single service and single use plates shall be stored inverted to protect from contamination or be stored under sneeze guard. Observed single service cups stored where the cup lips are stored where they are exposed. Advised to leave plastic sleeve on large pile of cups or store the proper amount of cups to where they are not heaping over the cup holder.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed most items held cold above 45F. Some items were stored in cold boxes and others on ice. See temperature chart for violations. Spoke with PIC about re-arranging items on ice or using TPHC. Template for TPHC emailed to PIC. CDI-items discarded. Verification required.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed tong handles stored down in food product (boiled eggs).

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed a domestic crock pot being used for TCS food-grits.

3-101.11 P Food shall be safe for consumption, unadulterated and honestly presented. Observed foreign objects on pieces of ice in ice machine. CDI-ice removed. All ice will be removed from bin and thoroughly cleaned.

3-306.11 Protect food on display using shields, packaging, or other effective means. -P Observed sneeze guard placed above chafing dishes not adequately shielding from customer contamination at self service line. Shield lowered to more effectively protect against contamination.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing and may not be cloth dried. Observed employee using disposable rag to wipe water off of sanitized utensils.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed unprotected mouth contact surface of clear cups at customer self service line. 4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed box of single service stored improperly in can wash area.

4-501.11 Maintain equipment in good repair. Observed torn gasket on back cooler.

2-102.12 PIC demonstrates knowledge by being a certified food protection manager. No certified food protection manager on site during inspection.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed single service cups displayed uncovered for customer self service.

5-202.12 Provide at least 100F water at handsinks.-Pf. Observed handsink in kitchen and in both restrooms with 90-93F water. Verification required to ensure water reaches at least 100F.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Observed mutiple items stored in cold well including butter packets, sour cream packs, shredded cheddar cheese, cream cheese, and salsa (see temp chart) > 45F. CDI - all items discarded and changed out with cold product.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. Observed no test strips available to test quat sanitizer. Verification required to ensure test strips are provided. 4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturers label. Observed warewashing sink only reaching 96F. CDI - temp was raised and now reaching 119F.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed a covered and uncovered employee drink on shelf above prep table and microwave. CDI - drinks relocated.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed some top potato cakes in pan at breakfast bar < 135F. CDI - discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Observed cream cheese packets at breakfast bar > 45F. CDI - pulled and discarded on site.

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 (b) Bulk unpackaged foods available for consumer self-dispensing shall be labeled with proper information. Information needed provided to PIC. Observed cereal in self-dispensing units at breakfast bar without labeling information. Verification in 10 days to ensure proper labeling is provided.

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 wearing bracelets.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. Observed current quat test kit expired and discolored. CDI - new order of strips are to come in today.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed purse stored on shelf with dry goods. - Relocated away from food products.

2-401.11 Properly store employee drinks to prevent contamination of employees hands, food and equipment. Observed an uncovered drink stored on shelf above prep table and another drink stored on prep table.

3-501.17 Ensure all foods that are time/temperature control for safety (TCS) and ready-to-eat are properly date marked. Observed a block of american cheese that had been opened and will not be used in a couple of days not date marked in reach-in cooler. CDI, cheese date marked on site.

7-102.11 Properly store toxic chemicals with common name. Observed spray bottle of "glass cleaner" not labeled on shelf above can wash. CDI, labeled on site.

3-306.11 Protect food on display by the use of packaging, service line, sneeze guards or display cases. Observed container of oatmeal stored outside of sneeze shield. Repeat. CDI, container of oatmeal moved under sneeze guard on site.

2-303.11 Food handlers shall not wear jewelry on their wrists. Observed food handler wearing bracelets on wrists.

3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding. Observed sausage & egg biscuits stored at breakfast bar below 135F. Discussed only bringing out a couple at a time or using TPHC for holding biscuits. CDI, biscuits discarded.

7-102.11 Common Name-Working Containers. Observed unlabeled chemical spray bottle stored on shelf in the kitchen. CDI, will be labeled and stored in back with other chemicals.

3-306.11 Food Display-Preventing Contamination by Consumers. Observed oatmeal in hot well without self closing lid or under sneeze shield. Discussed placing oatmeal under sneeze shield for now on. CDI, by instruction.

6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking. Observed employee food stored in reach-in cooler with breakfast bar food. Need to separate employee food & drinks to a specific area inside cooler away from hotel residents food for bar.