HOMEWOOD SUITES BY HILTON DAVIDSON

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 drink stored on top of the coffee prep station.

REPEAT 3-202.15 Food packaging must be in good condition, intact and protect the food inside. Pf Observed one dented can in dry storage. CDI - Item will be discarded or returned to the supplier.

REPEAT 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 missing nutrition labels for bulk cereals. CDI - Manager provided during inspection.

10-DAY VERIFICATION REQUIRED REPEAT 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 a broken irreversible thermometer for the high-temp dish machine.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Observed no vomit and diarrhea clean-up plan. CDI - EHS provided during inspection.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed chemical containers blocking the entrance to the single hand sink in the kitchen. CDI - Items were removed to make the sink more accessible.

3-202.15 Food packaging must be in good condition, intact and protect the food inside. Pf Observed one dented can in dry storage. CDI - Item will be discarded or returned to the supplier.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed oats, cream cheese, salsa and cheese above 41 degrees on the buffet line. CDI - Items have been placed on 4-hour TPHC. Hot hold items will not be placed on time.

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 over-night oats, pulled pork and pickled onions (open commercial bag) without date marks. CDI - Items were dated for the day they were prepared or opened.

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 missing nutrition labels for bulk cereals.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed one employee in the kitchen without a hair restraint.

10-DAY VERIFICATION REQUIRED 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 a broken irreversible thermometer for the high-temp dish machine.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. *Observed - some build up in ice machine. clean ice machine frequently to avoid build up and possible contamination.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf- *Observed - No digital thermometer available during time of inspection. A verification visit will be conducted within 10 days to verify that establishment possesses an accurate thin probe digital thermometer.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf- *Observed - No QAC test strips available for testing the sanitizer concentration of 3 compartment sink. A verification visit will be conducted within 10 days to verify that establishment is in possession of necessary test strips to accurately measure sanitizer concentration of the 3 compartment sink.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P Observed shredded pork cooling at a rate too slow to meet cooling parameters. Product placed into reach-in cooler @9:30am and minimal temperature change @10:35am. Ambient temp of unit 37F-38F. EHS provided education, product vented for more rapid cooling, storage order of reach-in cooler rearranged with cooling products on top shelf, and EHS provided cooling log to facility to implement. EHS will return within 3 days to verify cooling procedures in place and TCS foods properly cooling. VERIFICATION REQUIRED. 3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P Observed overnight oats (in oatmilk) that did not meet cooling parameters. Product prepared 12/10/24. Education provided and PIC voluntarily discarded product. Observed chia pudding cooling at a rate too slow to meet cooling parameters. Product with no temp change in approx. 40 min. EHS provided education, product vented for more rapid cooling, storage order of reach-in cooler rearranged, EHS recommended oat milk be cooled prior to preparing products to assist in cooling process. EHS will return within 3 days to verify cooling procedures in place and foods properly cooling. VERIFICATION REQUIRED.

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 pulled pork cooling in sealed plastic container, sausage patties cooling in sealed plastic bag, and chia pudding and overnight oats cooling in sealed plastic containers. CDI: Education provided, storage order rearranged in reach-in cooler, product outside of 4-hour window voluntarily discarded, product within 6-hour cooling window properly vented for rapid cooling. Hot foods to be cooled on top shelf of reach-in freezer.

3-304.12 (E) In-use utensils, such as ice scoops or utensils for non-TCS food, must be stored in a clean and protected location. Observed standing murky water in bottom of ice scoop holder.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P Observed oatmeal cooling at a rate to slow too meet cooling parameters. See temperature chart for details. CDI: Education provided, product uncovered and moved to reach-in freezer for rapid cooling.

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 oatmeal cooling on sealed plastic containers in reach-in cooler. CDI: Education provided, product uncovered and moved to reach-in freezer for rapid cooling (<41F).

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 temperature test strips for measuring water temperature of hot water dish machine. EHS will return within 10 days to verify facility obtained temperature measuring device. VERIFICATION REQUIRED. 4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no QAC test strips for measuring sanitizer at three compartment sink. EHS will return within 10 days to verify facility obtained test strips. VERIFICATION REQUIRED.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed 0ppm quat sanitizer in 3 bay sink while dishes were submerged in cleaning process. EHS observed that bottle of sanitizer hooked up was empty. CDI- new sanitizer bottle hooked up, sanitizer bay refilled to proper concentration. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

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 coffee and to-go cups out at grab and go area with rims exposed. EHS suggests leaving in protective sleeves until use to prevent any contamination.

4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed facility reusing yogurt containers for food storage.

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 minor cleaning needed in mop sink area.

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. Observed an opened employee drink stored on shelving, directly above clean dishes. CDI- drinkmovedd.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels stocked at handsink during inspection. CDI- paper towels provided.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed interior of ice machine with minor buildup in corners, in need of cleaning.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed clear plastic spray bottle filled with sanitizer with no label. EHS discussed finding ways to permanently label these bottles. CDI- bottle labeled as sanitizer. REPEAT.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed clear plastic spray bottle filled with sanitizer with no label. CDI- bottle labeled as sanitizer.

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 no food thermometer available when requested from EHS. PIC stated she could not find thermometer. VR by 5-23 to ensure facility has obtained thermometer.

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 to-go containers stored on the floor under shelving in dry storage room. REPEAT. Note: points not escalated, EHS observed improvement from previous inspection, only observed one box on floor. EHS observed that most items are kept off the floor with pallets/shelving.

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 for testing sanitizing temperatures in hot water dish machine. EHS discussed proper equipment to be in compliance. VR by 5/23 to ensure facility has irreversible temperature indicator for hot water dish machine. 4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no test strips in facility for quat sanitizer. Ensure a test strip kit is purchased and provided in facility. VR by 5/23 to ensure facility has test strips for sanitizer.

2-201.11 (A), B), (C), and (E) Responsibility of Permit Holder, Person in Charge and Conditional Employees. Observed employee health policy posted that does not include non-typhoidal salmonella. CDI- EHS provided handout including non-typhi salmonella, educated employee on reportable illnesses including salmonella typhi and non-typhi.

2-501.11 Clean-up of Vomiting and Diarrheal Event. Observed facility with no written procedures for vomiting and diarrheal events. CDI- EHS discussed requirements, provided an example cleanup plan and poster via email.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed interior white baffle wall on ice machine with black buildup. Ensure ice machine is cleaned at a frequency that precludes buildup. REPEAT.

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

4-302.13 (B) In hot water mechanical WAREWASHING operations, an irreversible registering temperature indicator shall be provided and readily accessible for measuring the UTENSIL surface temperature. Pf. Observed high temperature dish machine in kitchen with no test kit. CDI- EHS discussed requirements with PIC, will obtain test kit to be in compliance.

2-102.11 PIC demonstrates knowledge by being a certified food protection manager. Observed PIC on site not certified in food safety training.

4-601.11 ( E ) (4) In EQUIPMENT such as ice bins and BEVERAGE dispensing nozzles and enclosed components of EQUIPMENT such as ice makers: Shall be cleaned ; (a) At a frequency specified by the manufacturer, or (b) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold. Observed ice machine with bio-film build up in need of cleaning.

NO POINTS DEDUCTED 4-601.11 (C ) 4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed non-FCS of equipment with build up in need of cleaning (ice build-up inside stand up freezer in need of removal).

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager in the kitchen at them time of inspection. Needs to be certifed.

7-201.11 Store toxic materials to avoid contamination. -P. Observed cleaning chemical bottle stored directly on prep table. CDI. PIC removed.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed water pallets stored directly on the floor in the kitchen. Needs to be removed.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee working in the kitchen with food without a hair cover. Needs to wear one when working with food.

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 ceiing falling off aroud the Ri cooler area. Needs to be repaired.

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

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 water station.

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

3-306.11 Protect food on display using shields, packaging, or other effective means. -P Observed salsa and shredded cheese stored uncovered and out for customer self service. CDI-covered.

2-401.11 Cover and store employee drinks properly. Observed two employee drinks stored improperly over items used for customers in cooler and on prep table. REPEAT

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed boiled eggs on ice above 45F. CDI-discarded. Store with ice filled up around pan.

4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. No air thermometer observed in glass cooler holding milk.

. 2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drink stored on shelf above dry storage items. CDI-moved to bottom shelf.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. Observed heavy build up on deflector in ice machine.

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

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed employee removing dishes from dish machine and stacking out for customer self service while still wet. Let dishes air dry and do not towel dry.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drinks stored on prep counters above cleaned utensils.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed boiled eggs stored in a dish on ice above 45F due to ice not surrounding dish completely. CDI-eggs discarded. Observed sealed individual packages of cream cheese stored in cold box above 45F due to being overfilled in box. Ensure box is frozen before being placed out for service and do not overfill. CDI-cream cheese taken to cooler.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee food and drinks not stored properly. Store items away from food and cleaned utensils used for customers. Label employees food.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed two bottled employee drinks stored over food in cooler and freezer.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. Observed build up in interior of ice machine.

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 floor of dry storage.

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

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drink on prep table and on shelf next to food items. (repeat) CDI - drink removed and relocated.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Observed cream cheese and butter packets held in cold well, boiled eggs in ice bath, and shredded cheddar cheese @ breakfast bar (see temp chart) > 45F. CDI - all items discarded for the end of breakfast service. (repeat)

4-502.11(B) Provide accurately calibrated thermometers. -Pf. Observed metal stem thermometers provided not calibrated properly. CDI - by calibrating properly in ice water to 32F.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed coffee cups unprotected at front next to breakfast bar area.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed a bottled employee drink stored on shelf next to dry goods. CDI - drink discarded.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed sausage patties and potatoes out at buffet area < 135F. CDI - items pulled and discarded - breakfast was almost over.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Observed cooked boiled eggs at buffet area > 45F. CDI - pulled and discarded.

7-204.11 Provide sanitizer at correct concentrations, diluting as required. -P. Observed quat sanitizer too strong in 3-compartment sink. CDI - sanitizer was dumped and refilled to 200ppm.

4-502.11(B) Provide accurately calibrated thermometers. -Pf. Observed one food thermometer not calibrated properly and the other one broken. CDI - one was calibrated and the other one was discarded. 4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. Observed thermometer missing from milk cooler and reach-in cooler in the kitchen.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed open bags of sugar and grits on dry storage shelf in kitchen. Observed sugar and granola at buffet area missing lids and not protected - lids are on order. Observed boxes stored on the floor in dry storage room.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed coffee cups out in coffee area unprotected. Need to provide sleeves or dispenser.

2-401.11 Properly store employee drinks to prevent contamination. Observed bottled drink and two coffee cup drinks stored on counter in kitchen. CDI, drinks relocated.

4-501.114 Maintain mechanical warewashing equipment to sanitize properly. Observed high temperature dish machine at the bar not sanitizing properly-temperature not reaching 180F for final rinse. Thermolabel did not turn black. Dish machine stays on a continuous wash setting and there is no way to turn it off unless you open the door of the machine. Bar glasses and dishes will be washed and sanitized in dish machine locacted in kitchen. Verification required to check dish machine.

7-102.11 Ensure all working containers of chemicals are labeled with common name. Observed two chemical bottles located at the bar across from kitchen not labeled. CDI, by labeling.

3-306.11 Ensure food on display is properly protected from contamination by consumer. Observed oatmeal kettle not stored under sneeze sheild or with a self-closing lid. CDI, oatmeal kettle unplugged as it was end of breakfast service. Discussed with PIC providing a sneeze shield or self-closing lid for oatmeal and grits served on another day.3-305.11 Properly store food to prevent contamination. Observed open bags of dry goods stored on shelf in kitchen. Once opened store in container with lid or zip lock bag.

4-903.11 (A) and (B) Properly store single service items and food to prevent contamination. Observed boxes of single service items on the floor of storage room. Observed coffee cups not properly protected at self service area. Observed plastic sleeves pulled down on cups exposing lips of cups to contamination.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils. Observed pink microbial growth build-up on deflector of ice machine in kitchen. CDI, cleaned during inspection.Observed a few utensils stored in drawers with debris. CDI, removed to be washed & sanitized. Observed quat sanitizer at 3-comp sink at 400-500ppm. CDI, Sanitizer was diluted to achieve proper strength. Suggest having dispenser serviced.

7-102.11 Common Name-Working Containers. Observed one spray bottle of "glass cleaner" not labeled. CDI, labeled during inspection.

4-203.12 Temperature Measuring Devices, Ambient Air and Water-Accuracy. Observed no thermometer inside reach-in cooler used to store milk. CDI, by instruction

3-306.11 Food Display-Preventing Contamination by Consumers. Observed grits in a soup kettle without self closing lid or under a sneeze shield. Discussed purchasing a sneeze shield to protect grits. Corparate will not allow to store grits in a half pan. Lid was observed closed. Observed apples unprotected at breakfast bar. CDI, apples were wrapped with saran wrap during inspection.3-305.11 Food Storage-Preventing Contamination from the Premises. Observed an open bag of light brown sugar in dry storage room.

3-304.12 In-Use Utensils, Between-Use Storage. Observed ice scoop handle stored in ice in kitchen. Keep handles sticking up out of food.

4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing. Observed coffee cups out front without sleeve properly protecting them. Pull plastic sleeves all the way to the top to protect the cups.

4-501.12 Cutting Surfaces. Observed some cutting boards stored with deep cuts & worn.4-501.11 Good Repair and Proper Adjustment-Equipment. Observed some bowls stored with chips in them. PIC informed me that they do not use those bowls. Remove all unused equipment from facility.