HOMEWOOD SUITES BY HILTON CHARLOTTE ARYSLEY

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- *Observed - Plastic container of Cubed Cheese above 41F, see temp chart for details. *CDI - PIC voluntarily discarded item. 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 .

3-501.17 (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 - Large plastic container of cubed cheese, large plastic container of Shredded Cheese, hotel pan of Cut Lettuce and hotel pan of Cubed Cheese without date marking. *CDI - PIC stated items were prepped Wednesday 10/14 and labeled items to reflect that date. 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 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 - Large plastic container of cubed cheese, large plastic container of Shredded Cheese, hotel pan of Cubed Cheese and hotel pan of Cubed Cheese without date marking. *CDI - PIC stated items were prepped Wednesday 10/14 and labeled items to reflect that date. 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 .

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf- *Observed - No test strips for chemical dish machine available onsite during time of inspection. PIC stated that Test strips for dish machine were loaned to the Tru Hotel next door. PIC stated they asked if they could use them but forgot to give them back. *CDI - PIC walked over to Tru Hotel and obtained test strips back.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf- *Observed - No papertowels available at handsink upon arrival. PIC stated paper towels were no delivered like they were supposed to be on today’s truck delivery. *CDI - PIC provided napkins to handsink.

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. *Observed - Apples displayed for customer self service without protective wrapping after being washed. Item should be wrapped to protect consumers from possible contamination. *CDI - PIC removed Apples from service area. PIC stated apples are washed before being placed out for customer self service and that item will be wrapped after washed moving forward.

*REPEAT* 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 - Pimento cheese and nut blend unlabeled with no date mark. PIC stated item is a new product and was opened on Wednesday. *CDI - PIC date marked item. NOTE: Points deducted remain the same due to severity and improvement. 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 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf- *Observed - Establishment holding Sausage, Scrambled eggs, hashbrowns, boiled eggs, milk and yogurt held on time without written TPHC procedures onsite during time of inspection. *CDI - EHS provided TPHC procedures that PIC filled out and posted onsite. TPHC procedure template may be found at: www.mecknc.gov/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 - No time labels for food items held on time. *CDI - BReakfast concluded and PIC voluntarily discarded all items.

*REPEAT* 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf- *Observed - Spray bottle with clear substance unlabeled. PIC unsure if contents within was water or sanitizer. *CDI - PIC voluntarily discarded substance within spray bottle. Shall be labeled so that item is properly identifiable.

6-202.15 Protect outer openings of establishment from insect or rodent entry. *Observed - Back door leading towards outdoor pool area propped open.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. *Observed - Can of mixed fruit and boxes of oatmeal stored under vegetable prep sink next to vegetable chemical wash. *CDI - PIC removed items from under sink.

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 - Box of napkins stored directly on the floor.

4-501.11 Maintain equipment in good repair. *Observed - Low concentration for sanitizer at 3 compartment sink. *CDI - PIC fiddled with dispenser and was able to achieve proper concentration. EHS recommends establishment contacts company or Maintenance to ensure dispenser can maintain dispensing sanitizer at proper concentration.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. *Observed - Employees personal jacket stored in contact with clean dishes on dry storage rack in back area. *CDI - PIC removed jacket and placed dishes into dish area to be washed, rinsed and sanitized.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed wiping cloths being used for hand drying as single-use while awaiting new paper towels for dispenser. EHS observed clean cloths in a bag on the floor in dry storage. CDI- PIC brings bag off ground and makes several cloths available at hand sink for immediate access. Ensure staff do not need to go near the floor to procure hand drying cloth. (-1)

REPEAT. 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 several bags of opened cheese without date marks. CDI- PIC dates cheese. (-1.5)

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabeled chemical cleaner in spray bottle beside dish machine. CDI- PIC labels ‘Mr. Clean’. (-0)

6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed keg and cooler unused for several years, according to PIC, in kitchen with torn attachments and accumulation of debris. Remove unused equipment at the earliest opportunity. (-0)

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

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf. Observed no written procedures for cleaning of vomit and diarrhea. CDI-EHS provided v&d poster. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

5-202.12 Provide at least 100F water at handsinks. Observed men’s restroom handwash sink at 53F. Ensure all handwash sinks used by food handlers are 100F.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed chemical dishmachine that tested at 0 ppm for chlorine with almost empty sanitizer bottle that could not pull enough sanitizer into dishmachine. CDI-PIC replaced bottle of sanitizer and tested at 50 ppm. 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

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 one package of ready to eat chicken without a date label from this past friday. CDI-PIC added date label. 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 .

3-602.11 (B) (1)-(4)Food packaged on premises for customer self service shall include a label with the (1) common name of the food; (2) ingredients and sub ingredients in descending order; (3) quantity of contents; (4) name and place of business. Observed Cinnamon Toast Crunch in self serving dispenser at serving line without all of the following label requirements. 3-602.11 (B) (5) Food packaged on premises for customer self service shall include a label with the major food allergens contained in the food -Pf. Observed Cinnamon Toast Crunch without allergens listed. VR within 10 days to check for proper allergen listed and displayed for customer self service.

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 paper towel dispenser at kitchens handwash sink that is not currently operating, facility has paper towel roll placed near handwash sink. REPEAT.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed handwash sink with paper towel dispenser with dead batteries and no paper towels/napkins set by handwash sink. CDI-PIC set aside napkins and maintenance has been scheduled. Repeat.

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. Observed establishment using TPHC, but could not provide written procedures. CDI-EHS sent establishment TPHC procedure. TPHC procedure template may be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

5-202.13 An air gap between the water supply and flood level rim shall be at least twice the diameter of the water supply inlet and not less than 1 inch.-P. Observed pre-rinse and dish machine drains without a 1 inch air gap above the floor drain. VR within 3 days to check status of air gap of pre-rinse and dish machine drains.

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 paper towel dispenser without batteries and non-functioning.

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

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed broken paper towel dispenser at handwash sink. According to PIC, they have been using cloth towels to dry their hands and establishment does not have additional rolls of paper towels. VR within 10 days to check for functional paper towel dispenser.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed RTE cubed ham, shredded cheese, boiled eggs, and other TCS foods above 41F in reach in fridge. Reach in also had an ambient air temperature of 48F. CDI-PIC voluntarily discarded food and moved unopened, processed foods to reach in freezers. Hotel maintenance called refrigeration company for service. VR within 3 days to check the cold holding capability of reach in fridge. 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 .

4-903.11(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 unopened stacks of cups in a cardboard box stored on the floor. PIC moved cup stacks to shelves.

4-501.116 Concentration of the SANITIZING solution shall be accurately determined by using a test kit or other device. Pf. Observed no testing strips for 3 comp sink and for chlorine dish machine. EHS used their own test strips for both 3 comp sink and chlorine dish machine and both sanitizers had proper levels of concentration respectively. VR within 10 days.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P. Observed food employee turn off faucet without using paper towel as barrier to prevent contaminating hands again. CDI - Employee was educated and was observed washing hands the correct way.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. 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 . Observed slight food residue and build up on the blade of the can opener. CDI - Can opener was moved to 3 comp sink to be washed.

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). 3-602.11 (B) (5) Food packaged on premises for customer self service shall include a label with the major food allergens contained in the food -Pf. Observed bulk dispensers cereals with no labels. EHS 3 day VR required.

3-306.11 Protect food on display using shields, packaging, or other effective means. -P. Observed apples on display with no shield or packaging to prevent contamination. EHS 3 day VR required.

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 service cups stacked well above the protective covering leaving single service cups unprotected.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P. Observed PIC using snake in clogged drain and did not wash hands before touching clean dishes inside the dishwasher. CDI - PIC was educated on when, where, and how to wash hands properly between tasks.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety 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 chlorine sanitizer at the dishwasher testing below 50 ppm. Dishwasher was tested by PIC 3 times below 50 PPM. PIC agreed to use single-use plates and utensils and use 3-Comp sink until dishwasher can be serviced. VR- EHS will return to check dishwasher concentration in 3 days on Monday 12/19/22.

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: 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 Milk open and held past 24 hours with no date marking/labeling. CDI - EHS provided education on the importance of date marking.

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 establishment using TPHC; PIC was unable to provide the written procedures for TPHC.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door of kitchen being propped open at the time of inspection. CDI - PIC closed rear kitchen door.

5-205.15 Maintain a plumbing system in good repair. Observed Hand-washing sink clogged and not draining.

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed excessive amounts of trash on the ground around the dumpster area.

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 facility missing updated Employee Health information in compliance with the 2017 Food Code. CDI - EHS discussed requirements with PIC and provided a link to the updated Employee Health documentation.

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 written procedures for cleaning vomit or diarrhea. CDI - EHS discussed requirements with PIC and provided with a link to state plan.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety 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 . Observed metal pans with dried gravy stored as clean. CDI - PIC moved pans to be cleaned at 3-comp sink.

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 facility is holding eggs, sausage, omelets, hashbrowns, and boiled eggs on TPHC with no written procedures or times marked. CDI - EHS provided facility with template for holding food on TPHC and discussed marking requirements and procedures.

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 on site. VR within 10 days. REPEAT.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine with build up of debris in need of cleaning.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed no thermometer available for use in facility. 10 day verification required.

3-306.11 Protect food on display using shields, packaging, or other effective means. -P Observed apples for self service not wrapped . CDI advised PIC that apples must be wrapped after washing when placed for self service.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed facility could not locate chlorine test kit for dish machine. 10 day verification required.

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 missing coping tile on wall in kitchen.

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 diced ham held past 7 days (dated 3/25). Observed facility date marking for 8 days instead of 7 days. CDI EHS discussed proper date marking and PIC voluntarily discarded container of diced ham.

3-302.15 Wash fruits and vegetables prior to use. Observed apples at breakfast bar grab-n-go wrapped but with sticker labels still attached. CDI EHS discussed washing fruits and removing labels.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed container of paper coffee cups stored on the floor of dry storage area. Ensure to store off the floor.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed multiple cutting boards with deep cuts. Ensure to resurface or replace.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw bacon stored above oranges and eggs (liquid). CDI PIC placed raw bacon in proper location.

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 romaine, hard boiled eggs, and diced ham in 2 door reach in not labeled with date opened/prepped. PIC stated items were opened the day prior. CDI PIC added proper date marks on food items.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed employee drying clean utensils and equipment with a hand towel. CDI EHS educated on proper air-drying methods.

4-501.114 Maintain sanitizer at correct concentrations. -P Sanitizer dispenser was dispensing at 0ppm. CDI- Facility repaired. Tested again to 50ppm.

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Cinnamon rolls, cheese, salsa, raisins, nuts, etc all unprotected from physical contaminants. Keep lid over products when not in use. CDI- Lids provided.

4-302.12 Provide a thin probe thermometer for an accurate measurement of foods.-Pf No thin probe therometer on site for thin foods such as sausages. Obtain a thin probe thermometer. VR.

4-501.11 Maintain equipment in good repair. Gasket torn on reach in unit.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed multiple foods holding above 45F (see chart). CDI- Products discarded.

3-305.11 Store food in a clean, dry location, not exposed to splash or other sources of contamination. Keep at least 6 inches above the floor. Box of apples stored on ground. Keep food off ground.

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 No written procedures or begin and end time for foods held under TPHC. VR.

3-307.11 Protect food from miscellaneous sources of contamination not specifically noted by code. Apples were on •display unwashed and with no sign. CDI- PIC wrapped apples and provied a sign.

6-305.11/6-403.11(B) Designate and use an area for the orderly storage of employees' clothing and possessions where contamination of food, equipment, utensils, linens, and single use articles can not occur. Peronal drinks stored on shelf. Keep drinks in designated area.

2-102.12C Ensure the Person In Charge (PIC) is a certified food protection manager (CFPM) PIC during inspection had a food safety handler certification but was not a CFPM.

4-501.114 Maintain sanitizer at correct concentrations. -P. Dishmachine was not sanitizing dishes as chlorine test strips read 0ppm. Sanitizer was not properly flowing through the line and into the machine. Possible air gap in tube. Facility will use 3 compartment sink in the meantime of having a repair-man come and look at machine. VR. REPEAT.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Butter, cream cheese, salsa, and sour cream all on buffett line were held at temps. above 45F (see chart). Salsa and sour cream come in a commericial bottle and was labeled "keep refrigerated/refrigerate after opening". CDI- All products were discarded at the end of the shift at 9:30am. Reccomend holding foods under TPHC.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -Pf Observed cut honeydew in large bowl in reach in unit and tightly wrapped held above 45F (see chart). CDI- Product was unwrapped and educated PIC to stir honeydew to allow cold air to flow through product.

Repeat violation 4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf 4-501.114 Maintain sanitizer at correct concentrations. -P - Observed the dish machine not sanitizing. PIC stated it was high temp but the test strip did not turn black. Machine has a button to prime the sanitizer but there was no sanitizer hooked up to the machine. Repair the machine. CDI - facility is switching to single service until the machine is fixed. Verification required 8/20/2015

General Comment 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed sausage on the buffet line holding at 126F. CDI - PIC Paula reheated the food to 170F.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. - Observed a non NSF can opener in the kitchen. Replace with an NSF or ANSI approved can opener. NSF can openers have a pin in them to pull it apart to clean.

General Comment 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - Observed food debris in gaskets. Clean gaskets.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf .OBSERVED NO PAPERTOWELS AT HANDSINK DURING BEGINNING OF INSPECTION. CDI BY PIC PROVIDING PAPER NAPKINS FOR HAND DRYING, UNTIL PAPER TOWEL SUPPLY COULD BE OBTAINED.

4-501.114 Maintain sanitizer at correct concentrations. -P OBSERVED DISH MACHINE NOT CHEMICAL SANITIZING CORRECTLY. FOR THE SHORT TIME UNTIL UNIT IS FIXED, WAS DISHES IN DISH MACHINE AND THEN PLACE DISHES IN SANITIZER AT 3 COMP SINK FOR 2 MINUTES AND THEN ALLOW DISHES TO AIR DRY. VERIFICATION REQUIRED (VR) TO ENSURE DISH MACHINE HAS BEEN REPAIRED.

Haul 4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. GENERAL COMMENT OBSERVED NO HANGING THERMOMETER IN 6 DOOR PREP UNIT IN KITCHEN, FOR MEASURING AMBIENT AIR TEMPERATURE. PROVIDE THERMOMETER IN UNIT.

3-602.11 Food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -Pf GENERAL COMMENT PROVIDE LABELS ON BULK CEREAL DISPENSERS IN BREAKFAST SERVICE AREA. SINCE FACILITY EMPTIES CEREAL FROM A PACKAGED BOX AND RE-PACKS CEREAL IN DISPENSERS, LABELS NEED TO BE AFFIXED TO DFISPENSER TO WARN CUSTOMERS OF ALL INGREDIENTS AND POTENTIAL ALLERGENS CONTACT. ***YOU MAY PHOTO-COPY THE LABEL FROM THE ORIGINAL PACKAGING AND STICK IT TO OUTER SURFACE OF DISPENSER.

3-306.11 Protect food on display using shields, packaging, or other effective means. -P GENERAL COMMENT REPLACE MISSING SIGN, REMINDING CUSTOMERS TO WASH APPLES BEFORE CONSUMING OR PLACE APPLES BEHIND SNEEZE SHIELDS TO AVOID CONTAMINATION OF EDIBLE SKINS. (VR)

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. OBSERVED CLEANED UTENSILS IN SOILED STORAGE CONTAINER. DO NOT STORE CLEAN UTENSILS IN DIRTY CONTAINERS.

4-501.11 Maintain equipment in good repair. Observed equipment no longer able to meet 4-1 & 4-2. OBSERVED SEVERAL SPLIT/TORN GASKETS ON 6 DOOR PREP UNIT IN KITCHEN. REPLACE TORN/SPLIT GASKETS. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed deeply gouged cutting boards. OBSERVED SEVERAL CUTTING BOARDS WITH WHITE SCALE AND SOME SCRATCHING PRESENT ON SURFACES. RE-SURFACE OR REPLACE CUTTING BOARDS.