BEST WESTERN PLUS

REPEAT. 10 DAY VR. 2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF Observed no verification method for ensuring staff are trained on the employee health policy. A return visit will be made within 10 days to verify. (-1) English- https://mecknc.widen.net/s/ftrdv7k6rd/food-employee-reporting-agreement https://mecknc.widen.net/s/kwwtzglzzd/food-employee-reporting-agreement---spanish

REPEAT. 6-301.11 Provide soap for handwashing at each handsink. -Pf Observed empty soap dispenser at only kitchen hand sink. PIC had to leave kitchen area to procure soap. CDI- Soap refilled. EHS advised soap must be present at the hand sink and during all operating hours. (-2)

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed commercially heated skillet potatoes and scrambled eggs in oven for hot holding at 127-133F. PIC and written procedures onsite state the intention for reheated foods prior to placement on the serving line in hot holding. EHS advised PIC that hot holding is not maintained at current oven settings. To use TPHC after initial reheat, foods must be labeled with start time. CDI- Potatoes and eggs reheated above 165F in oven. (-0)

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed shredded cheese, whipped butter, and cream cheese between 47F-60F inside mini cooler stated to be in cold holding. EHS advised PIC that mini cooler cannot maintain 41F or below with frequent opening and TPHC should be used. CDI- All items above 41F voluntarily disposed. (-1.5)

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 shredded cheese dated for 08/07-12/28, which PIC confirmed was purposeful. EHS provided education on date marking, and that shredded cheese must be dated no more than 7 days after opening commercially sealed package. Also observed opened packages of skillet potatoes and gallon of milk without date marks, which will be kept onsite more than 24 hours. CDI- Cheese voluntarily disposed, EHS confirms opening date of milk and potatoes, PIC date marks. (-1.5)

REPEAT. 10 DAY VR. 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 no written procedures for TPHC onsite. A return visit will be made within 10 days to verify. (-3) Form here: English-https://mecknc.widen.net/s/pvtc855zds/tphc-template-english Spanish-https://mecknc.widen.net/s/jb7hdwsqqk/tphc-template-spanish

3-501.12 Food that is being slacked shall be held in refrigeration at 41F and below or at any temperature if the food remains frozen. Observed slacking sausage patties in 3 comp sink basin. CDI- Sausage returned to RIC. (-0)

REPEAT. 3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed multiple wet and soiled wiping cloths on prep top without sanitizer bucket set up for their storage. EHS advised PIC to set up buckets with sanitizer for their storage. (-1)

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed non-ANSI/NSF mini cooler not able to maintain proper cold holding of TCS foods. EHS advises PIC to replace with commercial unit and not use cold holding in mini cooler unable to maintain 41F or below. Foods inside must be labeled daily for TPHC. (-0) 4-501.11 Maintain equipment in good repair. Observed one of two reach in coolers out of repair and not being used to store TCS foods. Amount of cold holding equipment is still adequate for the operation.

2-102.11 (A) - (C )(1), (4)-(16) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to the operation of the food establishment. -Pf. Observed no CFPM onsite and PIC working in kitchen without sanitizer for dishes, proper test strips, without soap at hand sink, or written procedures for TPHC. (-1)

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM onsite. (-1)

10 DAY VR. 2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed no verification method for ensuring staff are trained on the employee health policy. Sign and return the form to EHS via text or email within 10 days. No points taken due to correct answers to questions by PIC. (-0) Form here: English- https://mecknc.widen.net/s/ftrdv7k6rd/food-employee-reporting-agreement https://mecknc.widen.net/s/kwwtzglzzd/food-employee-reporting-agreement---spanish

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no hand soap in kitchen, PIC stated it had not be supplied all day. CDI- Bar hand soap obtained from downstairs supply. EHS advises facility to procure pump hand soap at earliest possible opportunity. Food service should not begin prior to food handlers washing hands at supplied hand sink. (-1) 5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed a bag of belongings in hand sink basin. CDI- PIC clears items from basin.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed no sanitizer in use at sanitize basin. PIC states the quat usually used has run out and not be delivered yet. CDI- EHS provides education on use of chlorine bleach for sanitizer. EHS provides a few test strips and oversaw basin set up with 100ppm chlorine. (-1.5)

10 DAY VR. 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 no written procedures for TPHC onsite. PIC should complete the form and return signed copy via text or email to EHS within 10 days. (-1.5) Form here: English-https://mecknc.widen.net/s/pvtc855zds/tphc-template-english Spanish-https://mecknc.widen.net/s/jb7hdwsqqk/tphc-template-spanish

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed multiple wet wiping cloths on prep top without sanitizer bucket set up for their storage. CDI- EHS provides education and oversees sani-bucket set up. (-0.5)

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no chlorine test strips when chlorine is the only sanitizer available onsite. CDI- EHS provided small temporary supply. A follow up visit will be made to ensure establishment has proper test strips. (-0.5)

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed a few metal containers stored as clean sticky to the touch. CDI- Dishes returned to 3 comp sink for W/R/S. (-1.5) For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: 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 .

REPEAT. 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed same conditions for cream cheese in table-top beverage cooler as noted on last inspection; cream cheese above 41F. Ambient temp and frequent use of doors is not suitable for cold holding. EHS advises the facility to either provide equipment of sufficient capacity for cold holding or use TPHC for cream cheese going forward. At next inspection TCS foods in bev cooler should be 41F and below or properly listed on TPHC procedures and marked for time. (-3) CDI- Cream cheese voluntarily disposed. 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 (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 written procedures for TPHC not reflecting warm/reheated foods (eggs, potatoes). CDI- EHS provides TPHC form for inclusion of heated foods. (-1.5) English form: https://mecknc.widen.net/s/pvtc855zds/tphc-template-english Spanish form: https://mecknc.widen.net/s/jb7hdwsqqk/tphc-template-spanish

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed 0PPM quat in spray bottle. CDI- Bottle emptied. (-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). Observed decanted cereals offered for self-service without nutritional information provided. EHS advises placing print outs of nutrition label ad affixing to back to identifying posters presently on display. A note stating “nutritional information on back” may be used. (-1)

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf PIC has not demonstrated managerial control of facility by ensuring hands are being washed properly, TCS foods are being held < 41F and that utensils/pans are properly being washed, rinsed then sanitized. CDI-provided PIC with websites and viewed handouts. Verification Required to check on what training has been completed. A Food Safety Checklist can be found at: www.mecknc.gov/foodsafety along with more food safety information related to PIC Duties, Training, and managing food safety.

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

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 employee drink on prep counter. CDI-moved to lower shelf

2-301.14 Wash hands before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single service and single use articles. -P. Observed no handwash after touching garbage can and submerging hand in dirty water to drain sink and then pull food out of the oven. CDI- EHS instructed PIC to wash hands before touching utensil to move food to a different pan.

6-301.11 Provide soap for handwashing at each handsink. -Pf. Observed dried soap in dispenser. Dispenser not operating. PIC said there is no pump hand soap on site. Breakfast is closing down, soap is required at the hand sink in the kitchen before operation tomorrow. Verification Required

4-702.11 Utensils and food contact surfaces of equipment shall be sanitized before use, after cleaning.-P Observed 3-comp sink set up incorrectly. One vat held dirty/greasy wash water in the 3rd compartment. The other 2 were empty. PIC said she had cleaned dishes this morning and that the sanitizer is hard to dispense so it wasn’t dispensed. Container was almost empty, but tube didn’t touch the bottom of the sanitizer container. No test strips to check sanitizer concentration. Verification required to check sink set up and soap and sanitizer are available. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Repeat-Observed cream cheese at grab n go cooler at 47F. Points not escalated due to one product being out of temperature. CDI-cream cheese returned to reach-in cooler to cool. Verification Required to check grab n go cooler has been fixed. And cold holding < 41F. 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 .

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Repeat- Small Haier refrigerator has no markings to indicate that it is NSF or ANSI.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf. Observed no sanitizer test strips. CDI-GM located test strips after going over report.

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

6-301.14 Post a handwash sign at each handsink. Observed no hand washing signs in 2nd floor common bathrooms (staff said this is bathrooms they use)

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed foods in reach-in refrigerator in breakfast area > 41F. CDI-voluntarily discarded For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed sausage links from yesterday’s breakfast not date marked. CDI-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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed unlabeled spray bottles of cleaners. CDI-through discussion

3-307.11 Protect food from contamination sources not specifically noted by the code. Observed washed strawberries and blueberries put back into original packaging. Once washed put in a container with a lid

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Small Haier refrigerator has no markings to indicate that it is NSF or ANSI.

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 hand sink blocked by mop bucket, no hand soap available at hand sink, and air conditioner drainage pipe draining into hand sink which creates a source of potential contamination. Air conditioner drain pipe may not drain into hand or utensil sinks. For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M .

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. 6-301.11 Provide soap for handwashing at each handsink. -Pf. No hand soap at hand sink, employee indicates that she washes her hands in the bathroom.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P No sanitizer mixed or available, no test strips available to test sanitizer. 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

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed reach-in refrigerator food at 55F, must be 41F or below. Observed reach-in freezer food at 48F, must be 32F or below. Need to have units looked at and potentially clean compressors, check Freon, check door seals. Check food temperatures upon entering facility to make sure that units are working correctly after these get serviced. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.11 Stored frozen foods shall be maintained frozen. Foods in reach-in freezer thawed, holding 50F. Will have to be discarded as they cannot be re-frozen. Cooked potatoes, bacon, and sausage must be opened and placed into trash can and have bleach poured over them to de-nature.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Saw all wiping cloths stored in sink, no sanitizer available in labeled container to hold sanitizing towels.

4-904.11 (A) Display and handle single-use and single-service articles and cleaned and sanitized utensils to prevent contamination. Observed single service cups not in a closed dispenser or original plastic sleeve to protect them from direct handling, sneezes and coughs, dust, etc.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Small Haier refrigerator has no markings to indicate that it is NSF or ANSI

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf. Repeat violation. No sanitizer test strips available for use.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. No CFPM available during inspection. Regina Williams is CFPM but was not present during inspection. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 cooked egg and cooked sausage from yesterday in RIC without date mark. CDI - PIC added date mark. 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 .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P. Observed bottle of degreaser and bottle of bathroom cleaner stored above 3-comp sink. CDI - PIC moved bottles to below 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 single-use cup lids stored on floor in dry storage room.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf. Facility did not have sanitizer test strips available during inspection. Verification visit within 10 days.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed salsa (Ice Bath) and Milk (RIC) held above 41F. CDI - Both the salsa and milk will be held on TPHC and discarded at the end of breakfast, TPHC time stamps were added to each item. EHS provided PIC with TPHC forms for salsa and Milk.

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 2 of 4 cereals at the cereal set-dispenser with no labeling. EHS 10 Day VR required.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed cream cheese and milk recorded above 41F, CDI- Discarded.

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf Food Safety Checklist tool can be found at: http://meck.co/FoodSafety. Observed PIC with very little knowledge of food safety. Did not have HS properly stocked (no soap, PT), did not know where food thermometer was or how/why to use, did not have sanitizer made, or strips on site (or how to use). PIC said they are supposed to be going to a servsafe class (EHS strongly recommends this)

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

2-201.11(A) Permit holder shall require food employees to report to the PIC information about their health and activities as they relate to diseases that are transmissible through food. -P For more information on employee health policy please visit: http://meck.co/FoodSafety. Observed the old employee health policy on site (only 5 illnesses, non typhi not listed). No points taken today due to this being the first inspection since the 2017 FC adoption. CDI-EHS sent an email with the information and a handout of the illnesses.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety. Observed no vomit kit/plan/poster on site. No points taken today due to this being the first inspection since the 2017 FC adoption. CDI-EHS sent an email with the information.

6-301.11 Provide soap for handwashing at each handsink. -Pf. Observed no soap at the handsink. CDI-PIC provided soap. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed no paper towels near the handsink. CDI-PIC provided paper towels

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety. Observed no sanitizer at the 3-comp sink, there was warm soapy water with soiled dishes. PIC was not aware of how to make sanitizer or how to test. CDI-EHS showed proper procedure and tested with their 1 strip. They are now out of sanitizer strips.

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 the inside of shelves with food debris.

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 hole in the wall, and in cut in the ceiling.

2-401.11(B) A food employee shall store their beverage to prevent contamination of their hands, exposed food, utensils, equipment, and single-use articles. Personal bottle of coke stored in freezer on shelf above bottom.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed butter and cream cheese recorded above 41F (see chart). CDI- Discarded.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Observed raw sausage links stored over eggs in reach in refrigerator. CDI, foods relocated for proper storage.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P - Observed quat sanitizer not at required concentration. CDI, sanitizer added to sink to bring to required concentration.

7-102.11 Common Name-Working Containers - PF - Observed all purpose cleaner in spray bottle and not labeled. Cdi, operator labeled bottle.

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 - Observed cereals packaged in bulk containers at breakfast bar not labeled as required. CDI by instruction. Repeat.

4-803.11 Storage of Soiled Linens - C - Observed soiled towel stored on storage rack. 4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C - Observed a clean cloth stored with chemical bottles below 3 compartment sink.

4-205.10 Food Equipment, Certification and Classification - C - Food equipment shall meet ANSI / NSF standards and used according to manufacturers specifications. Observed "household use" refrigerator used in facility for TCS foods. Replace with proper equipment. Repeat.

2-301.14 When to Wash - P - Observed food employee return to kitchen and food preparation area and remove food from freezer without washing their hands prior. CDI by instruction. 2-301.12 Cleaning Procedure - P - Rub hands vigorously for 10 to 15 seconds when washing hands. Observed employee not vigorously rub hands for 10 to 15 seconds by instruction.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed sausage and eggs hot held below 135 degrees F.CDI, foods voluntarily discarded by PIC.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Observed cream cheese held at 48 degrees F and butter at 52 degrees F in household Fridgidaire refrigerator at breakfast bar. Ambient air temperature of unit measured 52 degrees F.CDI, all TCS foods relocated to kitchen refrigerator to rapidly cool. TPHC discussed and handout provided.

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 - Observed cereals packaged in bulk containers at breakfast bar not labeled as required. CDI by instruction. Repeat.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. - Observed 1 wiping cloth stored on rack for chemicals below 3 compartment sink.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed single-service forks, spoons, and knives not inverted to prevent handling of lip contact surfaces.p

4-205.10 Food Equipment, Certification and Classification - C - Equipment shall meet ANSI / NSF standards and be used according to manufacturers intended use. Observed small household use Frigidaire refrigerator being used in facility. 4-501.11 Good Repair and Proper Adjustment-Equipment - C - Observed Frigidaire refrigerator holding an ambient air temperature of 52 degrees F and butter at 52 degrees F and cream cheese at 48 degrees F.

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 - Observed cereals packaged in bulk containers at breakfast bar not labeled as required. CDI by instruction.

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 tongs being stored in a soiled holster inside small reach in refrigerator.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed equipment being wet stacked on shelf above 3 compartment sink.

4-904.11 Kitchenware and Tableware-Preventing Contamination - C - Store single-service cups with lip contact area protected or from an approved dispenser. Observed single-service cups with plastic packaging pulled down and with lip contact area exposed at breakfast bar. Repeat.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster lid open and garbage on ground around dumpster. Observed standing water around dumpster. Keep area clean to prevent pest harborage areas.

2-401.11 Eating, Drinking, or Using Tobacco - C - Employees may drink from a closed beverage container if handled to prevent contamination of equipment. Observed 1 uncovered coffee stored on prep table.

3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P - TCS foods shall be hot held at 135 degrees F and above. Observed 1 container of sausage gravy below 135 degrees F. CDI, operator relocated food to reheat.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P - TCS foods shall be cold held at 45 degrees F and below. Observed 1 container of butter held at 63 degrees F on ice pack. CDI, operator relocated butter to refrigerator to rapidly cool. Time as a public health control discussed with PIC. Handout provided.

4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C - Store equipment in clean, dry areas. Observed utensils stored in container collecting food debris.

4-904.11 Kitchenware and Tableware-Preventing Contamination - C - Single-service cups furnished for consumer self service shall be dispensed from an approved dispenser or with original plastic packaging protecting the lip contact area. Observed stacks of single-service cups with plastic protective packaging pulled down and not protecting lip contact area. Repeat.

4-205.10 Food Equipment, Certification and Classification - C - Food equipment shall meet ANSI / NSF standards and used according to manufacturers specifications. Observed "household use" Crock Pot stored in facility. Remove. Repeat.

6-301.14 Handwashing Signage - C - Handwashing signs shall be provided at each handwashing sink used by food employees. Observed no handwashing signs in employee restrooms. CDI, handwashing signs provided to PIC.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed sausage and eggs hot held below 135 degrees F at buffet bar. CDI, operator voluntarily discarded items. Repeat. Time as a Public Health Control discussed with PIC. Handout provided.

4-904.11 Kitchenware and Tableware-Preventing Contamination - C - Single-service cups for consumer self service shall be furnished from an approved dispenser or kept in the original protective packaging with lip contact area protected. Observed cups with plastic sleeves pulled down on stacks and lip contact area exposed.

4-205.10 Food Equipment, Certification and Classification - C - Food equipment shall be ANSI / NSF certified. Observed "household use" Crock Pot stored in facility. Remove or replace with correct equipment and use according to manufacturers recommendations.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed sausage in small oven unit in back room hot held at 109 degrees F. Observed sausage held on buffet at 121 degrees F. CDI, operator voluntarily discarded sausage in oven and reheated buffet sausage to required temperature.

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 open package of pre-cooked eggs and pre-cooked sausage not dated that operator stated was opened today. Observed a container of sausage gravy not date marked in reach in refrigerator that was prepared yesterday morning according to operator. CDI by instruction, operator voluntarily discarded sausage gravy.

3-304.14 Wiping Cloths, Use Limitation - C - Store wet wiping cloths in sanitizer in between uses. Observed several wet wiping cloths stored on rack and counter surfaces.

4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C - Store clean equipment in a clean, dry area. Observed clean spoons stored in splash zone of 3 compartment sink. CDI, spoons relocated.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed turkey sausage on the buffet at 128F. CDI - Employee made new sausage. Repeat violation.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Observed butter at 52F in the reach in cooler on the buffet line. Ambient air temperature was 49F. CDI - instructed PIC to move items to the big reach in cooler to cool down and maintenance has been contacted to fix the small cooler.

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 - Observed bulk self-service cereals without the nutritional information posted on it.

General Comment 4-501.11 Maintain equipment in good repair. - Observed a split gasket on the reach in cooler on the buffet line. Replace gasket.

2-102.11 PIC demonstrates knowledge by being a certified food protection manager. No certificate available at time of inspection. PIC advised just took class. Provide documentation for future inspections.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF PIC was unaware of a health policy. Left policy and facility posted. Employee in charge of breakfast and PIC reviewed.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed employee wear the same gloves for all tasks throughout inspection. Advised he must change between duties. Gloves are not actually needed at this location because there is no direct handling of ready to eat foods. Tongs and other utensils are being used. Educated and employee discarded gloves.

4-501.114 Maintain sanitizer at correct concentrations. -P There was no sanitizer on site today. Facility mixed Quat 146 sanitizer and placed in spray bottle. Concentration was over 400ppm. I remixed with employee and showed with their test strips the 150-400ppm levels. Sink drain plug/stopper is not functioning so sanitizing bay cannot hold sanitizer water. Facility is sanitizing as sanitizer drains out of bay. Return visit required.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed sausage patties holding at 124F and gravy at 127F in hot hold unit. Foods were made within last 4 hours and were discarded during inspection (as is policy at end of breakfast). Monitor unit and ensure it can hold foods at 135F or higher. REturn visit required.

. 4-302.12 Provide a thin probe thermometer for accurate measure of thin foods.-Pf. Facility has an analog thick probe thermometer on site. Return visit required.

NOTE: 3-306.11 Protect food on display using shields, packaging, or other effective means. -P Shields on hot hold are not self-closing. This area is constantly monitored by employee. If potential contamination is observed, shields shall be required.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Single service cup lips throughout customer area were exposed. Keep plastic sleeve pulled up to protect lips.

2-102.12 Certified Food Protection Manager - C. No one on site today with verification of food safety training. Operator, Isabelita Collantes; advised that currently on the manager of the food service area has verification of training. CDI- Operator was advised of rule requirement and compliance date of January 1, 2013.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P. Boiled eggs and some individual butter pats in the counter top cooler at the buffet area not under cold holding temperature control. Air thermometer indicates 42F. See chart for temperatures. CDI- operator voluntarily discarded the the boiled eggs and butter.

4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C. Single service cups at self service areas and single service plates at the self service waffle area not protected during storage from possible contamination. CDI- storage corrected.

4-205.10 Food Equipment, Certification and Classification - C. Shield doors on hot holding unit and bread unit are not self closing. Self closing doors are needed.