SPRINGHILL SUITES CHARLOTTE BALLANTYNE

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). EHS observed missing labels on all containers of cereal offered for self-service at breakfast bar. PIC stated signage was against brand standards and requested it to be removed. PIC stated they will reach out to brand management for assistance on this issue. REPEAT. (1)

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. EHS observed green cutting board with heavy scoring created a surface that can no longer be effectively cleaned. PIC stated facility does not use cutting boards. CDI - PIC voluntarily discarded cutting board. (0)

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). EHS observed missing labels on two containers of cereal offered in self service dispensers. The other two containers of cereal had legible labels for nutrition facts but was placed on back side of dispenser out of sight from the consumer. EHS advised to have labels present for each dispenser and placed where the consumer may see it prior to consuming. (0)

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. EHS observed bags of garbage on the dumpster pad. CDI - PIC removed garbage bags. (0.5)

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. EHS observed wall next to can wash in disrepair. Repair. 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. EHS observed AC vents in kitchen area accumulating dish and debris. Increase cleaning frequency to avoid accumulation. (0.5)

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- PIC voluntarily discarded the can.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed hummus and guacamole at front lobby grab-and-go between 46-43. EHS took ambient air temp of unit where TCS food was stored, temped unit at 46F. In unit thermometer read 41F. See temp chart. CDI- PIC voluntarily disposes of items. PIC stated they will rework the unit to move TCS food closer to the top. REPEAT. Full Points. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

4-501.11 Maintain equipment in good repair. Observed the dish machine in disrepair at the time of inspection. PIC stated they are waiting on a part for the booster. The facility has been utilizing the 3-compartment sink for dishes. The facility uses single use items. Also observed that the facilities 3 door reach in freezer is in disrepair. Facility has been using back-up freezer and increased delivery frequency to combat lack of freezer space. Repair as soon as possible.

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed missing drain plug at left-side dumpster. PIC is advised to contact waste removal company and request a new drain plug be placed at the earliest opportunity. REPEAT.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM onsite. (-0) For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sliced cheddar cheese and hummus at front lobby grab-and-go at 48F. CDI- PIC voluntarily disposes of items, lowers ambient temperature of cold holding unit. (-1.5) For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

4-904.11 (A) Display and handle single-use and single-service articles and cleaned and sanitized utensils to prevent contamination. Observed single service spoons with handle facing down in storage at serving line. EHS advises the PIC to store with handles all facing upward going forward. (-0)

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed missing drain plug at left-side dumpster. PIC is advised to contact waste removal company and request a new drain plug be placed at the earliest opportunity. (-0)

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf - Observed no paper towels at only handsink in facility. CDI- paper towel dispenser refilled

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf - Observed no working thermometer in facility. Verification visit will occur no later than 3/29 to ensure facility has working thermometer.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Creamer, oat milk and milk lacked date marks. PIC added date marks. CDI 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 .

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

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 buffet food such as eggs, sausage, oatmeal, and milks held on time without time stamp. REPEAT. CDI - PIC added time stamp. No point escalation since breakfast operates for 3 hours every day.

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 customer cereal dispensers without ingredient or nutrition label.

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 boxes contained sealed bags of pre-scrambled eggs stored under leaking condenser in RIF with ice accumulation around the bottom.

3-501.19 (C)(3) Follow written procedures for cold foods held using Time as a Public Health Control (TPHC) for 6 hours. Food shall be marked with start and discard time. - Pf. Observed items such as salsa, cream cheese spread and whipped butter with out start & end times at breakfast buffet. Employee present confirmed that the items were taken out of reach-in units this morning at 6:30 am. CDI - Items time stamped.

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 no testing method for high-temperature warewashing. EHS educated PIC on appropriate equipment that they must provide in order to comply.***10-DAY VERIFICATION REQUIRED.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. - PF. For more information on employee health policy please visit: http://meck.co/FoodSafety. Observed PIC unaware of the reporting requirement for Non-Typhoidal Salmonella. CDI - EHS educated PIC and gave information via email regarding 2017 Employee Health Policy change.

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 Vomit & Diarrhea clean-up procedure in facility. CDI - EHS provided education on establishment requirement of Vomit & Diarrheal Written Plan and Clean-Up kit. Guidance has been provided to the email address on file.

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 testing method for high-temperature warewashing. CDI - EHS educated PIC on appropriate equipment that they must provide in order to comply.

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 brown build-up on non-food contact surfaces of ice machine at bar area as well as build-up at non-food contact surfaces of juice machine at breakfast bar. Recommend thorough and higher cleaning frequency.

6-403.11 (A) Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed employee food stored with retail foods inside upright reach-in unit. CDI - PIC removed to employee designated area.

4-501.11 Good Repair and Proper Adjustment - Equipment. Observed ice building up on bottom of upright reach-in freezer. Repair. Also observed leak from juice machine at breakfast bar. PIC stated that an order has been placed for repairs.

5-501.114 Using Drain Plugs. Observed recycle bin with missing drain plug. Ensure drain plug on dumpsters, waste containers is in place. PIC will contact waste management services for a replacement.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed butter, cream cheese, milk, and yogurt holding above 41F in reach in cooler. All items voluntarily discarded by PIC. A VR will occur no later than 02/04/2021 to ensure cooler has been repaired. - 1.5 -

6-501.112 Removing Dead or Trapped Birds, Insects, Rodents and other Pest - C Observed few dead flies near window in kitchen. Remove all dead insects. - 0 -

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloth stored on counter near prep sink. CDI - Wiping cloth moved to laundry. - 0 -

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C: Observed ice build up in reach in freezer. Observed staining around nozzle on juice machine.

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 dust build up on HVAC vents. ***NOTE: PIC (Allison) stated bagged breakfast is all that is currently being served. This consists of: pre-packaged muffins, granola bars, wrapped apples or oranges, and bottled water.***

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 milk not date marked and a container of sliced ham (dated 11/10) held past 7 days. Ensure to discard items held past 7 days or if TCS foods are not dated. CDI PIC voluntarily discarded container of milk and sliced ham. Repeat violation.

4-501.11 Maintain equipment in good repair. Observed tall reach in unit with a damaged/split gasket. Ensure to repair or replace. Observed ice build up in reach in freezer in the dry storage area. Repeat violation. Previous violation has been repaired.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several items in the reach in cooler cold holding above 41F. The ambient air temperature of this cooler is 50F. All TCS items that had been in the cooler since yesterday were voluntarily discarded. Some items had just been moved to the cooler this morning, these items were moved back to the other reach in cooler or the reach in freezer. TCS foods will not be stored in this cooler until a repair is made. VR- A verification visit will be made to facility.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf 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 chicken wings in the bar flip top cooler with no date mark. When wings are opened and thawed they must be dated and can be held for 7 days at 41F or below. A container of spring rolls were stored in the bar flip top cooler with an expiration date of 4/7. Be sure all TCS foods are discarded when past the 7 day mark. CDI- Wings and spring rolls discarded. Repeat violation.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed no thin probed thermometer in facility. An employee stated the thin probed thermometer broke this morning. VR- A verification visit will be made to facility.

4-501.11 Maintain equipment in good repair. Observed the reach in cooler in the main kitchen area is not cold holding TCS foods at 41F or below. The ambient air temperature of the cooler is 50F. Repair needed.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf 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 milk in the reach in cooler with no date mark. Observed chicken wings, pre cooked burgers, black beans, veggie rolls, and diced chicken in the bar prep cooler with no date mark. These items must be date marked when taken out of the freezer. Milk must be date marked when opened. CDI- Milk was opened yesterday, yesterday's date placed on bottle. All items in the bar prep cooler voluntarily discarded. 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 an opened bag of spinach in the reach in cooler dated 11/02. Two containers of cooked pork dated 10/30 were stored in the bar prep cooler. All items had expired the time/temperature window. CDI- Spinach and pork voluntarily discarded. REPEAT VIOLATION.

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 discard times for items being held on TPHC at breakfast buffet. Observed no written procedure for TPHC items on breakfast buffet. Written procedure must be accessible and discard times must be marked on items as soon as taken out of temperature control. CDI- Discard time placed on all breakfast buffet items. EHS provided a TPHC procedure to facility and PIC filled form out during inspection. REPEAT VIOLATION.

7-201.11 Store toxic materials to avoid contamination. -P Observed two cans of oven cleaner stored among single service articles. Store oven cleaner with other toxic materials and where contamination cannot occur. CDI- Oven cleaner moved to proper location.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed clean containers stored as clean in the bar area with standing water. Air dry all utensils before stacking or putting away for storage. REPEAT VIOLATION.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed prep cooler in bar area with build up of food debris. Clean cooler more frequently. REPEAT VIOLATION. Points left at half as today's issue is different than last inspection.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee beverages being stored on food preparation counters and no lids. CDI Drinks disposed of.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at bar hand sink. REPEAT Same rule, same violation. **Make sure to provide paper towels so food employees can dry hands appropriately. By not having paper towels provided lessens the chance of hand washing occurring when necessary.**

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed strawberries being stored above pastries. CDI Had food employee move strawberries to bottom shelf and provided storage order documentation.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf 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 roast beef, beans, tomato and chicken at bar with no date marking. Observed 2 containers of milk, container of ham and eggs with date of receive but not a open date. CDI All product was discarded. REPEAT

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 log for any of the food placed on time today. After discussion with food employee stated that some items are placed back in the fridge to cool back down (creamers and butters). CDI Explained to PIC food must be marked with a begin and end time if keeping out of temperature control as per TPHC procedure. All items have to bediscarded at the end of breakfast 9:30 today. VERIFICATION REQUIRED

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Did not observe a thin probe thermometer. VERIFICATION REQUIRED

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee preparing food without a appropriate bear guard. Make sure to cover body haire to ensure contamination will not occur with exposed food, equipment and utensils. 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 a watch while performing food preparation. Make sure to only wear a plain wedding band to faciliate hand washing. REPEAT

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed food employee towel drying multi-use utensils and equipment. CDI Food employee stopped and directed to let everything air dry.

4-501.11 Maintain equipment in good repair. Observed damaged gasket on middle reach in unit (back room). Make sure to keep in good repair.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed fan with significant dust on food preparation counter which will disperse air over food contact surfaces and ingredients. Make sure to increase cleaning frequency.

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 dust on ceiling over food preparation area and column by ware washing. Make sure to increase cleaning frequency.

2-101.11 PIC shall be present during all hours of operation. -PF 2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. At time of inspection start time, did not observe a certified food protection manager. PIC showed up halfway through inspections while breakfast did begin at 6:30 am. Make sure to have a certified food protection manager at all times of operation.

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Observed food employee not washing hands for long enough, using soap or a protective barrier. CDI Food employee shown the correct cleaning procedure and required to wash hands again.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf No paper towels at bar hand sink. CDI PIC will provide hand towels.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed minor debris in ice machine. CDI Gave verbal instruction to PIC on how to clean properly. Make sure to increase cleaning frequency. REPEAT. Points not increased for minor debris; overall looks better. Make sure to address sides of basin where ice is stored.

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 items at the bar not date marked that were opened previous day; black beans, spinach, salsa, roasted red peppers. CDI Items are allowed to be back dated. 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 container of eggs date marked for 10/17. CDI Eggs were 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 no log for any of the food placed on time today. CDI Explained to PIC food must be marked with a begin and end time if keeping out of temperature control as per TPHC procedure. All items will be discarded at the end of breakfast 9:30 today; going forward establishment will have a log for keeping food on time.

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 rings with stone/daimonds in them, observed PIC wearing bracelets while performing food preparation. Make sure when beginning food preparation that all jewelry is removed other than a plain wedding ring. REPEAT 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee not wearing a hair restraint while performing food preparation. Make sure food employees wear a hair restraint while conducting food preparation.

2-401.11 Eating, Drinking, or Using Tobacco - C Employee shall have a designated area to eat, drink and use tobacco to avoid contamination. Observed food employee beverage, lunch etc spread out on food preparation area near wax papers and above single service. Make sure to have a designated area so food, single service and equipment will not become contaminated.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine at bar with pink residue and debris in basin. CDI PIC will have it cleaned today.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed cheddar cheese, butter, cream cheese, ham and boiled eggs greater than 45 degrees. CDI Items discarded at 9:30; will provide time due to last inspections not able to hold cold. REPEAT VERIFICATION REQUIRED.

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 boiled eggs and cheese not date marked. CDI Item allowed to back date.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed bottle of toxic substance in bar area not labeled. CDI PIC will have food employee mark with a common name. 7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed sanitizer bottle of bleach too strong; greater than 200 ppm where it was turning black then white. CDI PIC will have bottle dumped.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food employees wearing bracelets etc. Make sure to direct food employees to only wear a plain wedding ring to facilitate hand washing.

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 single service forks on the floor. Make sure to store at least 6 inches off the floor.

6-201.17 Walls and Ceilings, Attachments - C Attachments to walls and ceilings shall be easily cleanable. Observed damaged to wood cabinets in buffet area. Make sure to keep in good repair, smooth and easily cleanable.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee belonging such as cell phones, purses being stored on food preparation counters. Observed employee closed bottle waters in fridge comingling with food /food ingredients for establishment. Make sure to have a designated area to store employee possession to prevent contamination of equipment, single service items, and food. 6-303.11 Intensity-Lighting - C One light out in dry storage.

2-102.12 PIC demonstrates knowledge by being a certified food protection manager. Observed no one on site with ANSI accredited food certification.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P. CLean thermometers before use and before storing. Observed employee temp food without properly sanitizing thermometer. CDI thermometer sanitized.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Observed melon, white cheese, yellow cheese, ham, and boiled eggs above 45F. CDI items changed out. Suggest facility use time for items. Observed time logs only for hot items. Verification required. Repeat.

5-203.14 Prevent backflow or backsiphonage at each point of use in a water supply system by installing an approved backflow device. -P. Observed back flow preventer missing from can wash area with a connection to chemicals. Verification required.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Observed spinach, melon and boiled egg that was above 45F. CDI items discarded.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed two domestic refrigerators in the dry storage room. Repeat.

2-102.12 PIC shall be present during all hours of operation. Observed no certified food protection manager on site during inspection.

6-301.14 Post a handwash sign at each handsink. Observed no hand wash sign at hand wash in kitchen area . CDI provided handwash sign . -0 points-

4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. Observed reach in cooler for milk in front service area has no internal thermometer.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed two domestic refrigerators being used to store food service items in dry storage room.

2-101.11 PIC shall be present during all hours of operation.-PF - No PIC present upon arrival of inspection. CDI- PIC arrived at conclusion of inspection. 2-103.11(A-L) PIC shall ensure rules in the code for food safety and handling are met. - No PIC present. PIC shall follow code and ensure that all foods are maintained at 45F or below at all times. Food shall not increase in temperature for an extended period of time. Temperature logs of refrigerator states that air temperatures have varied from 40-49F. Ensure that the only source of refrigeration is in good working condition.

2-301.15 Only wash hands in handwashing sink.-PF - 0 pts - Observed employee wash hands in prep sink. CDi- Employee addressed and rewashed hands.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Melons, ham, and eggs on display are above temperature requirements. Food in 3 door refrigerator are reading 46-49F. Food employee states that the temperature of the refrigerator was 42F upon arrival at 6 am. CDI- PIC has chosen to use food on TPHC until the 10am and breakfast is over. After breakfast PIC has agreed to discard all TCS foods. Discontinue using rerigeration unit for TCS foods until it is ensured that unit will maintain food at 45F or below. Verification is required

4-904.11 Display and handle single-use and single-service articles to prevent contamination. - Repeat - Lips of cups on display are exposed. Cups shall be maintained in a dispenser or with the original plastic sleeve.

4-501.11 Maintain equipment in good repair. - The three door refrigerator is reading an air temperature of 50F. This unit is the only refrigeration in the establishment. Unit should be at a temperature to maintain foods at 45F or below at all times. Repair unit. 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. - Establishment has two domestic refrigerators in storage room. Domestic refrigeration shall not be used.

General Comment2-201.11(A) Ensure food employees understand when to report illnesses, symptoms and exposure.-P PIC could not locate employee health policy. PIC knew some of the information. CDI - Reviewed employee health policy information with PIC, left English and Spanish handout.

.4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Build up inside of juice dispenser nozzles and inside soda gun nozzle. All nozzles must be cleaned before the next use. VR- Will reutrn within 10 days to verify compliance.4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf Dish machine firnal rinse temperature reaching 136F via high read thermometer; thermolabel did not change colors. Facility is permitted for 80 seats but only uses single service tableware; dish machine is only used for cooking utensils and drinking glasses. All items must be washed, rinsed, and sanitized in the three compartment sink until dish machine is repaired and verified. VR- Will return within 10 days to verify compliance.

General Comment4-904.11 Display and handle single-use and single-service articles to prevent contamination. Plastic water cups displayed with lip contact surface exposed. Pull plastic sleeve up to protect cups.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils. All food contact surfaces shall be cleaned to sight and touch. Observed bar gun and microwave behind bar soiled. CDI by instruction.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding. All PHF and RTE foods for cold holding should be 45-41F, or 41F and below. Observed boiled eggs, sliced cheese, deli ham, shredded cheese, and melon at temperatures 49F and above. CDI - food was discarded. Time as a Public Health control is an option. Handout left.