HYATT PLACE-CHARLOTTE CITY PARK

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager on duty during inspection. (1 pt) For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed expired test strips date marked 06/15/2024. 10 DAY VERIFICATION REQUIRED*** (0.5 pts)

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 an employee cup of water that was not provided with a lid stored on a shelf directly above bins of lemons and limes. CDI - Employee beverage moved.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. - Observed the handwash sink adjacent the entrance of the kitchen to be obstructed from use by a large rolling cart placed directly in front of the handwash sink. CDI - Rolling cart moved, sink unobstructed. 6-301.11 Provide soap for handwashing at each handsink. -Pf - Observed the handwash sink adjacent the entrance of the kitchen to not be provided with soap at the time of the inspection. CDI - PIC refilled soap dispenser.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf - Observed a white chemical spray bottle at the 3 compartment sink area that was not labeled as to its contents. CDI - PIC labeled chemical bottle.

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 a spice shaker stored on top of the kitchen opentop refrigerator that was not labeled as to its contents. 3-602.11(C) Bulk food available for consumer self-dispensing shall be prominently labeled in plain view with the manufacturer label provided with the food, or another method of identification that includes the information in 3-602.11 (B)(1), (2), and (6). - Observed the bulk cereal dispensers in the buffet area to not be provided with a label/placard that lists the ingredients, sub-ingredients, and allergens. REPEAT. Facility has corrected the previous violation cited under this code and has provided the bulk dispensers with labels of the food inside.

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 the ice scoop for the ice machine to be stored with the handle in direct contact with the ice inside. CDI - Scoop removed.

5-205.15 Maintain a plumbing system in good repair. - Observed the handwash sink in the dishwashing area to be provided with low water pressure. Handwashing is still achievable in the handwash sink but water pressure needs to be adjusted. REPEAT. CDI - Hotel maintenance repaired the issue on site and sink was observed with sufficient water pressure.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. - Observed an accumulation of dust and debris on the ceiling and walls surrounding the ceiling vent above the dishwashing area handwash sink and above the “MerrySham” oven.

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P - Observed the kitchen employee to only wash their hands for approx. 3 seconds before going to unload the clean dishes in the dishwasher after coming back into the kitchen from the patron self service area. REPEAT. CDI - EHS intervened and provided education/demonstration on proper handwashing procedures. For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M . 2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P - Observed the kitchen employee to turn off the handwash sink faucet with her bare hands after completing a handwash. CDI - EHS intervened and provided education/demonstration on proper handwashing procedures.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P - Observed a plastic ziplock of raw hamburgers to be stored in the same insert container of a plastic bag of sliced deli ham and commercial premade/packaged mac & cheese in the lowboy refrigerator below the opentop refrigerator. CDI - Raw hamburgers removed from insert container and moved to lower shelf of the RIC. No visual contamination observed on any items. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed a tray of precooked sausage patties stored in the RIC at a temperature of 51F. Kitchen employee stated the items were thawed the day before to use today. Kitchen employee stated having the tray out on the counter for 30mins during breakfast and moved it back into refrigeration, shortly before the inspection started, once realizing it was a slow day. REPEAT. CDI - PIC moved tray of precooked sausage patties to RIF to rapidly cool. Sausage patties were observed at 37-40F 25 mins later. 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 .

3-501.18 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 a commercial container of basil pesto in the lowboy refrigerator below the opentop refrigerator that was dated marked as opened on 3/13. Container states once thawed that the item is perishable despite being made from pasteurized skim milk and dehydrated garlic. REPEAT. - Observed an insert container with an opened package of deli ham inside that was date marked for 4/16. Deli ham observed in the opentop portion of the refrigerator was date marked for 5/10. Kitchen employee stated she had opened the package of deli ham on 5/10 and did not change the date dot on the side of the insert container in the lowboy refrigerator. CDI - Pesto voluntarily discarded. Deli ham package date marked and incorrect date dot removed from insert container. 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 .

3-602.11(C) Bulk food available for consumer self-dispensing shall be prominently labeled in plain view with the manufacturer label provided with the food, or another method of identification that includes the information in 3-602.11 (B)(1), (2), and (6). - Observed cereal dispensers at the patron self service area to not be provided with labels as to their contents. REPEAT.

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 boxes of single service plates, bowls, and cups stored directly on the floor below the heatlamp counter at the patron self service area.

4-502.11(A) Maintain utensils in good repair. - Observed multiple plastic insert containers with severe cracks in their sides stored as clean on the shelf above the 3 compartment sink. CDI - Broken insert containers voluntarily discarded.

5-205.15 Maintain a plumbing system in good repair. - Observed a leak behind the hot water faucet handle when the dishwasher area handwash sink is in use. Amount of water leaking varies by the amount of water pressure coming out of the nozzle. Leak was observed as both a drip leak and a stream of water flowing down the back of the handwash sink into the basin.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. No CFPM available during inspection. REPEAT.

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. UsIe warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P - Observed food employee handle soiled equipment at 3 compartment sink then proceed to handle clean utensil after removing from dish machine without washing their hands after soiled equipment . Observed employee not vigorously rub hands for required time when washing then proceed to turn faucet off with bare hands after washing. CDI to rewash. For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M . 2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed cream cheese cold held at 62 degrees F. CDI, cream cheese voluntarily discarded. 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 .

3-501.18 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 mozzarella cheese and ham with date of preparation of 11/29. Observed container of cooked pork with date of preparation of 10/28 and container of cooked chicken not date marked. CDI, foods voluntarily discarded. 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 . 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf 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 .

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 items held on TPHC not identified on dry erase board as procedures state with time of discard. Procedures not followed. CDI, times recorded.

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf - Observed eggs thawing in 3 compartment sink in standing water. CDI, eggs transferred to prep sink to thaw under running water below 70 degrees F.

3-602.11(C) Bulk food available for consumer self-dispensing shall be prominently labeled in plain view with the manufacturer label provided with the food, or another method of identification that includes the information in 3-602.11 (B)(1), (2), and (6). Observed cereal dispensers without labels on breakfast line. Repeat;

3-306.11 Protect food on display using shields, packaging, or other effective means. -P - Observed apples uncovered / unprotected on counter. CDI, apples wrapped in protective packaging.

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 max/min dish machine testing device not turning on.

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

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -Pf. Food employee was not trained on symptoms, illnesses, and reporting requirements. CDI - PIC reviewed requirements with employee during inspection. For more information on employee health policy, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf. No V/D procedures available during inspection. CDI - EHS provided procedures to PIC. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P. Observed open package of cut tomatoes in RIC with mold growth. CDI - PIC voluntarily discarded food.

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 heavy buildup on thermometer probe. CDI - PIC cleaned and sanitized probe.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed cream cheese packets and water-cooled hard boiled eggs on breakfast line at 60 F and 67 F, respectively. REPEAT. CDI - PIC voluntarily discarded food at the end of breakfast. Violation not escalated due to improvement from last inspection. 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 .

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 cut tomatoes and sausage in RIC without date marks. Observed items in low reach in such as chicken, salsa, soup, and pepperoni without date marks. CDI - PIC voluntarily discarded food. 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 .

3-602.11(C) Bulk food available for consumer self-dispensing shall be prominently labeled in plain view with the manufacturer label provided with the food, or another method of identification that includes the information in 3-602.11 (B)(1), (2), and (6). Observed cereal dispensers without labels on breakfast line.

3-305.12 Food may not be stored in locker rooms, toilet rooms, dressing rooms, garbage rooms, mechanical rooms, under sewer lines that are not shielded to intercept potential drips, under leaking water lines, under open stairwells, or under other sources of contamination. Observed bags of food in RIF with ice buildup under leaking condenser. Have unit serviced and protect food from water leaks. 3-306.11 Protect food on display using shields, packaging, or other effective means. -P. Observed grab n go apples without packaging or other means of protection. CDI - apples were removed.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloth on prep top. CDI - PIC placed cloth in sanitizer.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf. No quat sanitizer test strips available during inspection. CDI - EHS provided test strips to PIC.

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 dust buildup in hood over oven. Observed dust buildup on ceiling vent and shelving above hand sink by door. Observed apples and oranges in plastic totes with intact stickers.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee purse on top of container of oranges. CDI - purse was removed.

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 No certified food protection manager present during the time of the inspection. General manger holds certification and arrived later after the inspection. CDI

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine with heavy buildup. Recommend to clean as often as needed. -Repeat -3.0- 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed build up attached to some metal pans and plastic containers stored clean above 3 compartment sink on air drying shelves. Dishes were moved to 3 comp sink to be washed, rinsed, and sanitized again. 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)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed hash browns not holding at 135F and above. CDI. Reheat during the inspection above 165F. No escalation of points due to improvement. Repeat-1.5- 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed salsa, oat milk, and 2 percent milk all holding above temperature threshold. CDI- Items were discarded during inspection. TPHC procedures emailed during inspection. 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 .

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . No thermometer found on site. VR required.

4-501.11 Maintain equipment in good repair. Observed torn gaskets of tall reach in freezer in the back kitchen. Left door. Recommend to replace.

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 with no CFPM. -1-

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed French toast and hash browns not holding at 135F and above. CDI. Items placed out less than hour prior, placed on temporary TPHC, to be voluntarily discarded at 9:30 upon closing of breakfast service. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed boiled eggs, shredded cheese, salsa, four sub sandwiches not holding 41F. Eggs, cheese, salsa held out for service for breakfast in room temperature. CDI Items voluntarily discarded, discussed placing items on TPHC in future. Sandwiches were prepared the day before, items had not been out of RIC for any length of time since placed in RIC the day before. RIC holding ambient temp above 41F. CDI. PIC voluntarily discarded sandwiches. 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 .

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 tomatoes, ham, chicken, beef opened day before. CDI PIC placed date marks on items. 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 .

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 ice scoop with handle touching ice.

4-204.115 Warewashing Machines, Temperature Measuring Devices (Pf) Observed no temp measuring device for heat sanitizing dish machine. VR required.

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 Observed no written cleanup procedures for vomit and diarrhea. CDI: EHS provided a copy via email. REPEAT VIOLATION -0.5-

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine with heavy black buildup. Recommend to clean as often as needed. -1.5-

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. TPHC procedure template may be found at: http://meck.co/FoodSafety Observed no written procedures for milk at the breakfast area. CDI: PIC filled out the TPHC template and has been approved by EHS. -1.5-

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees with no head coverings. -0.5-

4-501.11 Maintain equipment in good repair. Observed torn gaskets of tall reach in freezer in the back kitchen. Recommend to replace. REPEAT VIOLATION -0.5-

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no quat test strips. VR within 10 days. -0.5-

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 with no CFPM. -1-

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 Observed facility does not have a written cleanup procedure for vomit and diarrheal events. CDI: EHS discussed with PIC and provided a copy via email. -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 milk and cut melons above 41F at the self serve breakfast station. EHS discussed with PIC Rudy and provided a TPHC template. -1.5- VR within 3 days.

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 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed pulled pork and grilled chicken breasts in the flip top with no date labeled. CDI: voluntarily discarded. -1.5-

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed multi-use disinfectant solution in unlabeled spray bottle and another that was labeled as quat sanitizer. CDI: bottle labeled and the other was refilled with quat sanitizer. -1-

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in-use wiping cloth in 0ppm quat sanitizer. -0-

4-501.11 Maintain equipment in good repair. Observed torn gaskets at tall reach in freezer behind the entrance door. Recommend to replace. -0-

5-205.15 Maintain a plumbing system in good repair. Observed hand sink by the entrance to the kitchen leaking water. Recommend to repair. -0-

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels available at hand sink across the 3 comp sink. CDI: PIC refilled paper towels. 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed hand sink by the kitchen entrance inaccessible from broken down cardboard boxes. CDI: cardboard boxes were removed -1-

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine with pink slimy buildup on the side of the ice shield. Recommend to clean more frequently. -0-

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 available. VR within 10 day to ensure facility has a thin probe thermometer.

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 ice scoop handle comingling within the ice. Ensure ice scoop handle is stored upright and does not touch the ice. -0-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed milk stored on serving line and in refrigerator that was above 41 F. PIC stated that milk in serving line will be reused for the next day. PIC also stated that opened container of milk was sitting on counter for a few minutes while delivery took place an hour ago. CDI- milk on serving line will be placed on TPHC. Milk in refrigerator was allowed to chill.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed boxes and a dust broom stored in front of hand sink near entrance of facility. CDI- items were removed to provide access to hand sink.

4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - P In EQUIPMENT such as ice bins and BEVERAGE dispensing nozzles and enclosed components of EQUIPMENT such as ice makers, cooking oil storage tanks and distribution lines, BEVERAGE and syrup dispensing lines or tubes, coffee bean grinders, and water vending EQUIPMENT: (a) At a frequency specified by the manufacturer, or (b) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold. ICE MACHINE WITH PINK SLIME/MOLD BUILDUP-NEED TO CLEAN AND SANITIZE ON A FREQUENCY TO KEEP SLIME AND MOLD FREE. VR- facility has up to ten days to clean unit. REPEAT

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 commercially processed items such as pork and sliced turkey that were not dated. PIC could not verify the date that items were opened. CDI- PIC voluntarily discarded product. REPEAT

6-501.111 Keep the premises free of insects, rodents, and other pests. Small fruit flies noted in facility.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Replace or resurface cutting board at prep cooler (deep grooves).

6-301.12 Hand Drying Provision - PF Observed no paper towels at hand sink near entrance of kitchen area. CDI- Paper towels were provided.

4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - P In EQUIPMENT such as ice bins and BEVERAGE dispensing nozzles and enclosed components of EQUIPMENT such as ice makers, cooking oil storage tanks and distribution lines, BEVERAGE and syrup dispensing lines or tubes, coffee bean grinders, and water vending EQUIPMENT: (a) At a frequency specified by the manufacturer, or (b) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold. ICE MACHINE WITH PINK SLIME/MOLD BUILDUP-NEED TO CLEAN AND SANITIZE ON A FREQUENCY TO KEEP SLIME AND MOLD FREE. VR- facility has up to ten days to clean unit.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed milk stored on serving line that temped at 63 F. PIC stated that milk is not on Time as a Public Health Control. Milk will be saved for the next day by normal procedure. Observed opened package of fully cooked sausage links stored in prep cooler temped at 46 F. CDI- five container of milk and package of sausage links were dicarded.

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 a container of commercially processed chicken breast and commercially processed sausage links that were not dated. Food employee could not say when items were prepared or opened. CDI- Items were discarded.

3-302.15 Washing Fruits and Vegetables - C Observed bananas on serving line that were not washed prior to being put on line. CDI- bananas were washed.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observedc dust on ceiling tile in kitchen area.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed dishes stored in handsink at bar. CDI by removal of dishes.

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 Observed salad cooling from ambient temperatures tightly sealed in plastic container. CDI by removal of lid to allow proper cooling.

4-501.11 Maintain equipment in good repair. Observed several broken gaskets on reach in coolers throughout facility.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee phone stored improperly in kitchen area.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at hand washing sink near dish area. CDI, soap provided.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer concentration of sani bucket below 100ppm quat. CDI, sanitizer refreshed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed TCS foods in flip top, and under counter cold holding above 45F. PIC had log of temperatures taken at 5:30 am. Log indicates food was at 50F at that time. CDI, PIC voluntarily discarded foods.

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 opened gallons of milk and spinach with out date marks. PIC stated milk generally are held for 2 days. CDI, milk dated.

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 foods at buffet line on time. Observed food not marked with beginning nor end times. A log was provided to manage beginning and end times but were not filled in for the past week. CDI, corrected during inspection. VR to ensure items are marked when placed in time for beginning and end times.

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 produced during inspection. VR

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths stored in sanitizer with concentration below 100ppm quat.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single service items stored below 6 inches from the floor at under counter drawers in buffet station.

4-501.11 Maintain equipment in good repair. Observed flip top unit no able to hold TCS food temperatures at 45F and below.

6-301.14 Post a handwash sign at each handsink. Observed no sign posted at hand washing sink nearest entry door.

NO POINTS DEDUCTED 2-402.11(A) Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed staff in need of beard guard.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed clean utensil (ICE SCOOP) stored on top of numerous coffee packets (non-cleanable surface).

REPEAT 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed deeply gouged / stained cutting board in need of resurfacing / replacing.

REPEAT 4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single service cups stored with no protection, exposed to contamination / sneeze spray at coffee station.

REPEAT 4-501.11 Maintain equipment in good repair. Observed split/torn gaskets on numerous cooler doors in need of repair. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed deeply gouged / stained cutting board in need of resurfacing / replacing.

6-202.14 Toilet Rooms, Enclosed - C Ensure that all restrooms opening into kitchen area / food prep area have a self closing door maintaining a enclosed toilet room. Observed employee restroom without self closing device installed on door. 5-501.17 Provide a covered waste bin in female restrooms. Observed no covered receptacle / waste bin in womens restroom.

REPEAT 5-205.11 Maintain access to handsinks. Observed hand washing sink blocked by several pans stored inside hand sink, CDI pans removed.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed numerous stacks of containers, utensils all stored clean with old food debris stuck to surfaces. CDI All dishes pulled and placed into dirty dish pit.

REPEAT 4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single service cups stored with no protection, exposed to contamination / sneeze spray at coffee bar drink station.

4-501.11 Maintain equipment in good repair. Observed slpit /torn gasket on reach-in cooler door in need of repair. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed deeply gouged / stained cutting board in need of resurfacing / replacing.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed PIC and staff with inadequate knowledge of employee health policy. Verification required to ensure employee health policy is implemented.

General Comment - 2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee coffee stored on prep counter. CDI - drink discarded.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed handsink closest to entry of the kitchen blocked by dish racks and trash can liners. CDI - all items relocated and handsink made accessible.

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 multiple items including spinach, shredded lettuce, and romaine lettuce in bags that were opened and stored inside reach-in without a date. PIC was not certain as to when items were opened. CDI - all products discarded. Observed multiple items in prep cooler including turkey, ham, diced tomatoes, etc without a date. According to PIC these items can last up to 3 days and were prepared last night. CDI - yesterday's date was written on products.

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 no time recorded for cold and hot items for breakfast bar on TPHC. Verification required to ensure time is being recorded for these items.

General Comment - 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 single service items stored on the floor of dry storage room. Observed some shelves < 6 inches from floor in dry storage.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed soap missing from handsink in kitchen across from 3-compartment sink. CDI - soap provided. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed paper towels missing from dispenser at the bar. CDI - paper towels provided.

4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf Observed high temperature dish machine not sanitizing properly. Several cycles were ran through. Thermolabel did not turn black. Facility is using 3-compartment sink to wash, rinse, and sanitize. Verification required to ensure dish machine is sanitizing properly.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed a box of hinge containers stored on floor of dry storage room. Observed shelving < 6 inches in dry storage room.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed debris inside all reach-in freezers and reach-in coolers inside kitchen.

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed minimal trash on the ground outside dumpster.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at the bar hand sink. CDI- paper towels dispenser was refilled.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed bacon egg and cheese breakfast sandwiches in the breakfast hot hold area that were below 135F (see chart). CDI- facility will begin using time as a public health control for all hot held foods.

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 one container of cooked chicken filets with a package open date of 1/27. CDI- chicken was discarded.

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 using time as a public health control for several cold held breakfast items without procedural documentation. CDI- TPHC procedure document provided today.

3-501.19 Time as a Public Health Control - P,PF. Written procedures shall be prepared in advance, maintained in the food establishment and made available to the regulatory authority upon request that specify the initial temperature of the food, how time will be indicated on the food item, and how the food will be disposed of. Observed facility using time for several breakfast items but without proper documentation. CDI by providing TILT procedure documents.

3-305.11 Food Storage-Preventing Contamination from the Premises - C. Food shall be stored at least 6 inches above the floor. Observed maple syrup containers being stored on the floor.

4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C. Utensils, equipment, linens, and single use items shall be stored at least 6 inches above the floor. Observed napkins and to go boxes being stored on the floor in a storage closet.

4-501.11 Good Repair and Proper Adjustment-Equipment - C. Equipment shall be maintained in a state of good repair. Observed split gasket at reach in cooler at front bar service area.

6-202.11 Light Bulbs, Protective Shielding - C. Light bulbs shall be shielded, coated, or shatter resistant in areas where there is exposed food, equipment, linens, utensils, and single use items. Observed one missing light shield at fruit display area.

2-102.12 Certified Food Protection ManagerAt least one person on site at all times in a managerial capacity shall be an ANSI accredited certified food protection manager by January 2013. Observed nobody on site with certification. CDI by instruction.

5-205.11 Using a Handwashing Sink-Operation and MaintenanceGeneral Comment: Hanwashing sinks shall only be used for handwashing. Observed hotel employee rinsing a rag in handwash sink in kitchen. CDI by instruction.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold HoldingPotentially hazardous food shall be cold held at 45 degrees F or below. Observed 6 ham and swiss wraps and 5 chicken caesar salads above 45 degrees F in black display case. CDI, operator stated that 3 ham and swiss wraps and 3 chicken caesar salads were prepared today and 1 chicken caesar salad and 2 italian wraps were in unit overnight according to date marking procedures and operator. CDI, operator relocated 3 ham and swiss raps and 3 chicken caesar salads to rapidly cool and discarded 2 italian wraps and 1 chicken caesar salad that were in unit overnight.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date MarkingGeneral Comment: Follow proper date marking procedures. Observed 1 container of precooked hamburger patty with a date of preparation of 10/10 on sticker. Observed 1 package of grilled chicken breast with a date of preparation of 10/16. CDI, operator discarded hamburger and chicken patty.

3-501.19 Time as a Public Health ControlWritten procedures must be prepared in advance and held in establishment and food shall be identified with a discard time when using Time as a Public Health Control. Observed incomplete written procedures for potentially hazardous food that was being held by using Time as a Public Health Control. Observed several 5 milk containers that were not identifyed on written procedures, include quantity and type of milk on written procedurs for 2 % and skim milk. CDI by instruction.

3-602.11 Food LabelsGeneral Comment: Food packaged in a food establishment shall be labeled according to Law. Observed a list of ingrients labeled on packaged wraps and salads but is missing the name and place of packer. Label fully according to 3-602.11 CDI by instruction.

3-305.11 Food Storage-Preventing Contamination from the PremisesGeneral Comment: Store food 6 inches off of the ground. Observed kosher salt stored on bottom shelf in storage closet less than 6 inches from the ground.

2-402.11 Effectiveness-Hair RestraintsFood employees shall wear an effective hair restraint. Observed employee without a hair restraint.2-303.11 Prohibition-JewelryFood employees shall not wear jewelry except a plain wedding band on their wrists or fingers. Observed employee with decorative wring on fingers.

4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-StoringStore single service items 6 inches off of the ground. Observed plastic forks and spoons stored less than 6 inches off of the ground in storage closet.4-904.11 Kitchenware and Tableware-Preventing ContaminationKnives, forks and spoons shall be presented and handeled so that only handles are touched by employees. Observed spoons not properly inverted near warewashing machine.

4-501.11 Good Repair and Proper Adjustment-EquipmentKeep equipment in good repair. Observed black display case not holding temperature of potentially hazardous food.

4-302.14 Sanitizing Solutions, Testing DevicesGeneral Comment: Testing devices for sanitizer solutions shall be easily accessible for employee use. Observed no test strip in kitchen but with management. CDI by instruction, operator proviced test strips in kitchen.

6-303.11 Intensity-LightingLighting in a food establishment shall be shatter resistant, shatterproof, or shielded above food and equipment. Observed light shield missing from lights in kitchen.

2-401.11 Eating, Drinking, or Using TobaccoEmployees shall locate employee beverage below any equipment, food, single, service items. Observed an employee beverage stored over flip top prep cooler. Corrected during inspection.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold HoldingPotentially hazardous foods shall be held at 45 degrees F or below when cold held. Observed 4 milk pitchers at serving line between 49-52 degrees F. CDI, operator discarded milk.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date MarkingDate mark potentially hazardous food that is ready-to-eat and held in establishment for over 24 hours. Observed facility date marking foods but 1 container of milk had a date of preparation of 7/12 and a container of cottage cheese with a date of preparation of 7/16. CDI, operator discarded cottage cheese and milk. Improvements made since last inspection.

3-501.19 Time as a Public Health ControlWritten procedures must be prepared and maintained on-site for each potentially hazardous food where Time as a Public Health Control is used. Observed operator discuss the possibility of using time as a public health control for milk.

7-201.11 Separation-StorageStore chemicals so that they are not over any equipment, single service, or food. Observed several chemicals and oven cleaner stored over handwash sinks in kitchen. Observed several spray bottles of chemicals hanging over dump sink behind counter.CDI by instruction. Repeat

. . : 3-304.14 Wiping Cloths, Use LimitationContainers for holding wet wiping clothes shall be stored so that they are not over any equipment, single-service items, or food.Wet wiping clothes shall be stored in sanitizer in between uses. Observed several wet wiping clothes hanging over handwash sink behind counter.Observed several containers of quat sanitizer stored on equipment in kitchen, including the prep sink and over low 2 door reach-in refrigeration unit.

4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-StoringStore single-service cups 6 inches off of the ground. Observed single service utensils stored on ground in cabinet in serving area. Observed several boxes of single service stored on ground and single service utensils stored less than 6 inches off of the ground in dry stroage area. Repeat