HOLIDAY INN EXPRESS - MATTHEWS

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety Observed PIC on duty with Food Protection Manager certificate that expired in August 2024. No other CFPM was onsite during inspection. A CFPM shall be onsite during all hours of operation.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed milk and eggs upfront at temperatures above 41F. CDI. PIC voluntarily discarded. Unit temperature was 38F. Repeat Moving forward, facility will be holding milk,eggs on time as well since the items are held for less than 4hrs and 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 .

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

4-501.11 Maintain equipment in good repair. OBSERVED rusty on dish rack. Needs to be discarded. Also observed broken dishes in the kitchen. PIC indicated that they are not being used and will be taken out.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed milk and eggs upfront at temperatures above 41F. CDI. PIC voluntarily discarded. Unit temperature was 38F. 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 .

3-501.19(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 all TCS foods being held on TPHC on buffet without a time marked to indicate when 4 hour period has elapsed. CDI: PIC placed food on buffet at 6am and marked food with start and end time. REPEAT

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety Observed PIC on duty with Food Protection Manager certificate that expired in August 2024. No other CFPM was onsite during inspection. A CFPM shall be onsite during all hours of operation. REPEAT.

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 employee health policy without non-typhoidal salmonella listed. CDI: EHS provided documentation.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P 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 Observed quat sanitizer being used to sanitize equipment in 3 compartment sink in which concentration level was 0ppm. CDI: PIC refilled sanitizer compartment with fresh sanitizer which measured 200ppm.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C). OBSERVED sausage, egg gravy in RI without dates. CDI. PIC indicated that it was opened yesterday and dated. Repeat ****all other items were dated. 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 .

3-501.19(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 all TCS foods being held on TPHC on buffet without a time marked to indicate when 4 hour period has elapsed. CDI: PIC placed food on buffet at 6am and marked food with start and end time.

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

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee items stored stored through out the kitchen areas.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety Observed PIC on duty with Food Protection Manager certificate that expired in August 2024. No other CFPM was onsite during inspection. A CFPM shall be onsite during all hours of operation. REPEAT.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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 . Observed milk products being stored above 41F in glass door self serve cooler near buffet and another gallon of milk being stored above 41F in reach in cooler in prep room. CDI: PIC voluntarily discarded products.

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 . 3-501.18 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: 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 . Observed open boxes of pre-cooked eggs and sausage patties being held in reach in cooler in prep room with no date marks. CDI: PIC date marked boxes as they were opened within the last 48 hours.

4-501.11 Maintain equipment in good repair. Observed glass door self serve reach in cooler near buffet with an ambient air temperature of 52F. Submit a service request to have cooler evaluated and serviced to ensure food items are maintained at 41F or below.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety Observed PIC on duty with Food Protection Manager certificate that expired in August 2024. No other CFPM was onsite during inspection. A CFPM shall be onsite during all hours of operation.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P 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 Observed quat sanitizer being used to sanitize equipment in 3 compartment sink in which concentration level was 100ppm. CDI: PIC refilled sanitizer compartment with fresh sanitizer which measured 200ppm.

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 all TCS foods being held on TPHC on buffet without a time marked to indicate when 4 hour period has elapsed. CDI: PIC placed food on buffet at 6am and marked food with start and end time.

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 single use plates being held on self serve counter right side up outside of their original packaging. CDI: PIC inverted plates to protect against contamination.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P 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 . Observed 5 pieces of sausage links being held on serving line below 135F. CDI: PIC voluntarily discarded sausage links.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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 . Observed a plastic tray of boiled eggs being stored in glass reach in cooler on serving line above 41F and a jar of salsa being held at room temperature on serving line. CDI: PIC voluntarily discarded eggs and jar of salsa was placed on TPHC as PIC stated remaining salsa is discarded at 9:30 everyday.

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: 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 . Observed an open box of turkey sausage patties and an open box of ready to eat omelettes in RIC both missing date marks. CDI: PIC date marked both items as they were opened this morning.

4-202.11 Multiuse food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed a cutting board with deep cuts being stored on clean storage shelf. CDI: PIC voluntarily discarded cutting board.

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 food employee wash hands for a total of 5 seconds and proceed to put on single service gloves and handle utensils. CDI: Food employee removed gloves and washed hands for 20 seconds. For more information on handwashing, please visit: http://meck.co/FoodSafety or view our training video at the following web link, https://youtu.be/BH6CLGrH10M

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed large boxes being stored in front of kitchen hand sink. CDI: Box was moved.

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 bulk dispenser of different cereals with only food name, no ingredients listed.

REPEAT 4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturer label. -Pf. Observed food employee actively washing dishes with a wash water temperature of 106F. CDI: Food employee drained and replaced wash water. New wash water was 130F

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 facility without a certified food protection manager.

REPEAT 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 employee health policy without non-typhoidal salmonella listed. CDI: EHS provided documentation.

REPEAT 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 without written procedures for vomit/diarrhea clean up. CDI: EHS provided procedures.

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 bulk dispenser of different cereals with only the name of the food. Include list of ingredients.

4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturer label. -Pf. Observed food employee actively washing dishes with a wash water temperature of 101F. CDI: Food employee drained and replaced wash water. New wash water was 120F.

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 employee health policy in place not include 6th illness. CDI- by education with PIC, updated employee health policy emailed to PIC. No points taken due to first inspection since 2017 food code adoption.

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. Facility does not currently have a clean up plan in place. CDI by education with PIC. Template policy emailed in English and Spanish to PIC. No points taken due to first inspection since 2017 Food Code adoption.

6-301.14 Post a handwash sign at each handsink. Observed no hand washing signs posted in restrooms that employees use. CDI- stickers provided. Signs missing due to facility recently being remodeled.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety. Observed open box of raw sausage links stored above oranges in 2 door reach in cooler. CDI- sausages relocated to bottom shelf.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -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 turkey sausage on buffet 117F. CDI- sausages discarded; breakfast service is from 6-9:30am and all foods are discarded after service.

7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-P. Observed can of RAID stored below 3 compartment sink. CDI- removed from kitchen area.

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 bulk dispenser of corn flakes with name only. Provide list of ingredients and nutrition info from manufacturers label.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food handling employee wearing a watch and bracelet.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee purse and sweater on prep table with microwave.

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

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed glass reach in cooler holding food product above 41F. CDI-The unit was turned down.

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 handle to the scoop stored directly in the ice machine. CDI-The scoop was removed.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed box of single service trays stored on the ground. CDI-The trays were placed onto the table.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Tray stored on top of only kitchen handsink. CDI - Tray relocated to dish area.

2-102.12 PIC demonstrates knowledge by being a certified food protection manager. No one present has food proteciton manager certification. Work towards certifying staff.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Tray of pastries placed on top of hand sink temporarily. CDI - Pastries relocated.

3-306.11 Protect food on display using shields, packaging, or other effective means. -P Washed apples on display with no wrapping or protoeciton from contamination. CDI - All wrapped.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Employee coffee stored on top of ice machine. CDI - Relocated to low shelf.

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 PIC indicated hot foods such as scrambled eggs, sausage links, sausage patties, and gravy are cooked and then discarded if not sold within 3 hours. Observed incomplete TPHC procedures on site. CDI- time procedures provided and filled out today.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed one unlabeled cinnamon sugar shaker bottle.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed one shaker bottle of cinnamon and sugar not labeled.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed single-use plates near the pancake machine stored food-contact side up and uncovered.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed outside dumpster with doors and lids opened while not in use.

Observed folded eggs that had been opened on 4/13- discarded today due to them being open >7 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

Observed two thermometers reading <30F in ice water today. Recalibrated during inspection and gone over with staff. 4-203.11 Food thermometers shall be accurate to +/- 2 degrees Fahrenheit.-Pf

Observed the cardboard dumpster open today- lids shut during inspection. 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors.

Observed lights in the kitchen area that do not seem to be coated and are not covered with a shield. Provide proof of shatter resistant bulbs or correct. 6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles.

Observed no certified food safety manager onsite. 2-102.11 PIC demonstrates knowledge by being a certified food protection manager.

Observed the stem thermometer reading 19F in ice water today- recalibrated to correct. 4-203.11 Food thermometers shall be accurate to +/- 2 degrees Fahrenheit.-Pf

Observed apples offered for customer display with no sneeze shield or protection. Provide a cover/shield/wrap for these apples or warn consumers with a sign that the apples need to be washed before consumption. Apples removed from the line today to correct. 3-306.11 Protect food on display using shields, packaging, or other effective means. -P Observed bananas on the floor- picked up during inspection. Store food 6" off of the floor.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed an employee coffee cup stored behind the container storing an ice scoop and on top of the ice machine. CDI by voluntary disposal.

3-306.11 Protect food on display using shields, packaging, or other effective means. -P Observed ready to eat apples stored unwrapped and unprotected on the breakfast bar. CDI by removal, advised to individually wrap or provide a sneeze shield or other mode of protection if apples are to be replaced.

2-102.11 PIC demonstrates knowledge by being a certified food protection manager. No certified food protection manager on site. Gave instruction and handout.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed items in glass front counter refrigerator and cream cheese/butter on ice pack at syrup display at greater than 45 F for less than 4 hours. Returned items to upright for quick re-chill. Called maintenance for adjustment/repair of counter top unit and discussed options for cold holding of items to be kept near pancakes.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed bottle labeled sanitizer that contained water. Gave instruction to properly label chemical bottles.

h3-306.11 Protect food on display using shields, packaging, or other effective means. -P Hot hold unit for scrambled eggs, sausage, and bisquits does not give continual protection from the public as doors are not self closing. Discussed with manager and explained requirements.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Provide manufactures specifications sheet for hot food display unit. This unit is similar to ones intended for displaying packaged foods. The doors are not self closing and it does not provide continual sneeze protection.

2-102.12 Certified Food Protection Manager - Manager certified in accredited food protection. No certification. Gave instruction and handout. Manager states classes are scheduled.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - Observed multiple foods in upright refrigeration in kitchen between 43 - 50 F. It appeared that one side of unit was holding colder than the other, the fan on that side was not blowing cold. The internal ambient thermometer read 50 F but the ambient door thermometer read below 40 F The glass front unit on the self serve line appeared to be holding properly and the internal ambient thermometer read 35 F but some items recently brought from kitchen were > 45 F. Foods were out of temperature for an unknow length of time but it is assumed all items were cold at beginning of shift at 6:00 AM as the unit had been closed until that time. Service was called while on site and manager was instructed to contact me with results of service.

4-501.16 Warewashing Sinks, Use Limitation - A WAREWASHING sink may not be used for handwashing Employee was using 3-comp rather than hand sink for handwashing. Gave instruction.

6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - Assure all employee items are kept separate from food or food contact items.