COMFORT INN 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 No Certified Food Protection Manager was onsite during inspection. A CFPM shall be onsite during all hours of operation. REPEAT.

6-301.14 Post a handwash sign at each handsink. OVSERVED no hand signs at hand sinks during inspection. CDI. PIC was provided some.

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 items held on time without TPHC. CDI. PIC prepared one. TPHC procedure template may be found at: www.mecknc.gov/foodsafety 3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P. Observed no time stamps on food items held on time. CDI. PIC placed time on them.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee workign 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 employees food items stored in same place as customer food. 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 No Certified Food Protection Manager was onsite during inspection. A CFPM shall be onsite during all hours of operation. REPEAT.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed paper towel dispenser inoperable at hand sink in kitchen. CDI: PIC placed a roll of paper towels near hand sink.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. OBSERVED eggs HH at temperatures below 135F. CDI. PIC voluntarily discarded. Repeat **** all other items were within the right temperatures. 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 .

3-501.16(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 sausage and eggs in prep line being held at 53F. CDI: PIC voluntarily discarded.

5-205.15 Maintain a plumbing system in good repair. Observed water leaks at 3 comp sink

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employees food items stored in same place as customer food. 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 No Certified Food Protection Manager 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 facility without an employee health policy. CDI: EHS provided documents.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. OBSERVED potatoes HH at temperatures below 135F. CDI. PIC 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 .

3-501.18 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 eggs and potatoes from yesterday without dates. CDI. PIC 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. OBSERVED flies in the kitchen during inspection.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employees food items stored in same place as customer food.

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 No Certified Food Protection Manager 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 three hard boiled eggs being held at 46F in self serve reach in cooler on buffet line. CDI: PIC voluntarily discarded eggs.

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 containers of fully cooked sausage patties and egg patties being stored in reach in cooler with dates that did not match dates original boxes were opened. CDI: PIC corrected dates on respective containers of sausage and egg patties.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed household cooler being used to hold yogurts provided to customers. Replace household cooler with ANSI certified or equivalent cooler. REPEAT. 4-501.11 Maintain equipment in good repair. Observed torn gasket on RIC in kitchen. Replace torn gasket. REPEAT. 4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed non sealed wooden shelves being used to store dry goods in dry storage closet. Replace wooden shelves with material that is smooth, easily cleanable and non absorbent.

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 No Certified Food Protection Manager was onsite during inspection. A CFPM shall be onsite during all hours of operation. 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: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Written procedures for responding to vomiting or diarrheal events were not available. CDI: EHS provided copy.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed paper towel dispenser inoperable at hand sink in kitchen. CDI: PIC placed a roll of paper towels near hand sink.

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 . Observed a container of boiled eggs in RIC missing a date mark. CDI: PIC date marked eggs as they were opened from their original packaging yesterday. 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 cereals being held in bulk cereal dispenser without labels posted for respective items. Label each cereal in plain view with the manufacturer label. REPEAT.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed household cooler being used to hold yogurts provided to customers. Replace household cooler with ANSI certified or equivalent cooler. 4-501.11 Maintain equipment in good repair. Observed torn gasket on RIC in kitchen. Replace torn gasket.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed facility without a certified food protection manager during inspection. REPEAT For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 one sausage patty being held on buffet at 122F. CDI: PIC voluntarily discarded sausage patty. REPEAT. Points not escalated due to improvement in hot holding since previous inspection.

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 milk in milk dispenser on buffet being held at 47F. CDI: PIC voluntarily discarded milk. 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 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 packages of pre-cooked sausage patties and eggs as well as plastic containers of sausage patties and eggs being held in RIC without a date mark. CDI: PIC stated packages were opened today and items in plastic containers will be used tomorrow. CDI: PIC date marked items. 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 cereals being held in bulk cereal dispenser without labels posted for respective items. Label each cereal in plain view with the manufacturer label. REPEAT.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed PIC handling food items without a head covering. Use a head covering to protect food, equipment and utensils. REPEAT.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed facility without a certified food protection manager during inspection. REPEAT For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 sausage patties and eggs on buffet line below 135F. CDI - EHS placed items on TPHC; EHS observed disposal of out of temperature items prior to the end of inspection.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed milk in self service dispenser at temperatures of 45F and 47F. Date marks within the milk containers within the milk dispensers showed placement dates of 11/15 and 11/16, respectively. CDI - Kitchen Manager disposed of out of temperature milk and replaced it with properly cold held milk in a new, readily available clean container . 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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed three open, bulk packages of TCS food (sausages and fried eggs in Standing RIC 3, boiled egg bucket in Standing RIC 4) without date marks. CDI - EHS verified date of opening and discussed date marking with Kitchen Manager. EHS marked packages with date of opening with marker. Smaller, repackaged containers of food (sausage and eggs in Tupperwares, milk) need not be date marked IF they are to be used within 24 hours. Date mark larger containers of food for the date of opening and dispose of them within 7 days. 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 .

3-602.11(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 cereals on buffet line with no labeling. CDI - EHS placed station labels denoting which cereal varieties were placed in each compartment. REPEAT. Note: No escalation in point deduction due to some correction being available by EHS; EHS advises facility to utilize dispenser labeling that complies with 3-602.11 in the NC Food Code.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed kitchen employee not wearing available effective hair restraint (hair net) at time of inspection.

REPEAT 2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed facility without a certified food protection manager during 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 hand sink in kitchen area without paper towels. CDI: PIC placed paper towels at sink

4-702.11 Utensils and food contact surfaces of equipment shall be sanitized before use, after cleaning.-P. Observed food employee wash and rinse a glass dish and prepare to use it for food items without sanitizing. CDI: Food employee placed dish in 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 , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

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 cereals on buffet line with no labeling.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf. Observed facility without test strips for chlorine. VR required.

REPEAT 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 during inspection.

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 without an employee health policy. CDI: EHS provided documents.

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 documents.

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 sausage patties on buffet line below 135F. CDI: PIC reheated sausage patties to above 165F.

REPEAT 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 sausage patties sitting on back counter and hard boiled eggs in reach in cooler on buffet line above 41F. CDI: PIC moved items to quickly cool.

REPEAT 4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . For information on how to properly calibrate a thermometer please visit: http://meck.co/FoodSafety or view our training video at the following weblink: https://youtu.be/IxXix712KkI Observed facility without a thin probe thermometer. VR required within 10 days

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 cereals on buffet line with no labeling. Label items with common name and ingredients.

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 PIC with no certification.

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 pre-cooked sausage and hard boiled eggs cold holding above 41F. CDI, items placed in freezer to cool.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . For information on how to properly calibrate a thermometer please visit: http://meck.co/FoodSafety or view our training video at the following weblink: https://youtu.be/IxXix712KkI Observed no thin probe thermometer. Verification required.

Repeat: 3-305.11 Store food in a clean, dry location, not exposed to contamination.  Keep at least 6 inches above the floor. Observed box of apples stored on floor. CDI, item placed on crates.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no test strips for bleach and water mix. Verification required.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed waffle mix stored on bottom shelf less than 6 inches from the ground

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single-service cups stored less than 6 inches from bottom shelf on storage rack.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified PIC on site upon arrival for inspection. CDI by instruction.

4-501.114 Manual and Mechanical Ware washing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P - PIC stated sanitizer used in kitchen was brought from quat dispenser in laundry area. PIC and myself tested sanitizer and it registered 0ppm quat. PIC to contact company for calibration. Container of bleach to be used as sanitizer until quat sanitizer available. Chlorine test kit and bleach located in permitted space.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed butter and cream cheese held in tall reach in refrigerator above 41 degrees F over 4 hours according to staff. CDI, foods voluntarily discarded by staff. Repeat. Ensure TCS foods not held in unit until equipment able to maintain TCS foods at 41 degrees F and below.

7-201.11 Store toxic materials to avoid contamination. -P - Observed toxic cleaning agents such as degreaser stored on same table and next to clean single-service plates.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed fruit located less than 6 inches from the ground in crate and box of apples located on ground.

4-904.11 Kitchenware and Tableware-Preventing Contamination - C - Observed single-service cups stacked with lip contact area exposed / unprotected. Maintain plastic over lip contact surface to protect from contamination.

2-102.12 PIC demonstrates knowledge by being a certified food protection manager. No one present has food protection manager certification.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Food worker entered the kitchen and rinsed gloved hands in the three comp sink. CDI - Directive given to discard gloves and properly wash hands before donning new clean gloves.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Boiled eggs holding at 45F in counter top cooler; staff indicated that these are saved for the next days service. CDI - Discarded. Until cooler can maintain eggs at 41F or below, egg must be held on TPHC and discarded at the end of each breakfast.

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 Sausage and eggs on buffet for breakfast from 6am - 9am but not written procedure available and not time stamps on products to verify that they have not exceeded 4 hours. CDI - Products discarded as breakfast was over.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Container of sausage cooling in reach in cooler with lid on tight. CDI - Lid removed to allow rapid cooling.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Couple of wet wiping cloths stored on prep counters in kitchen. Keep these in sanitizing solution in between uses.

4-501.11 Maintain equipment in good repair. Replace split gasket on counter top reach in cooler. Points not elevated as rusty cooler shelves have been replaced since last inspection.

2-102.12 PIC demonstrates knowledge by being a certified food protection manager. No one present has food protection manager certification.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Employee cup of water stored on wire shelving above single serving creamers. CDI -Drink relocated.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Boiled eggs holding above 45F in counter top display cooler. Eggs discarded; cooler adjusted to hold contents colder.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Sausage and eggs cooling in containers with lids on in reach in cooler. CDI - Lids removed to allow rapid cooling.

4-501.11 Maintain equipment in good repair. Replace split gasket on counter top cooler and replace rusty shelves in reach in cooler.

2-102.12 PIC demonstrates knowledge by being a certified food protection manager. No one present has food protection manager certification.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Sausage holding below 135F on buffet. CDI - Sausage pulled and discarded as breakfast ends at 9am. Discussed using TPHC for sausage and eggs since breakfast is only 3 hours and hot leftovers are discarded.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Thin probe thermometer will not power on. Will return within 10 days to verify correction. 5-9-18 is the last day to verify.

4-501.11 Maintain equipment in good repair. Replace split door gasket on counter top reach in cooler used to store butter for customer access.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean build up from shelf in reach in cooler in kitchen.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager onsite. A certified food protection manager must be onsite during all hours of operation. REPEAT.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed a large pans with heavy buildup on the inside. CDI-The pan was properly cleaned. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed no sanitizer at the 3-compartment sink. The employee brought a spray bottle with QUAT Sanitizer. Ensure that all equipment is fully submerged in the sanitizer after washing and rinsing.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed the eggs and the sausage hot holding below 135F on the buffet line. CDI-Had the product brought back and properly reheated. REPEAT. The product must be heated to the proper temperatures before placing on the buffet line.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed the juice cups unprotected on the buffet line. CDI-The plastic lining of the cups were moved to protect the lids of all of the cups.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed minor cleaning needed to the tall reach in cooler in the kitchen. Have cleaned.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager onsite during the inspection.

2-301.15 Only wash hands in handwashing sink.-PF Observed employee rinsing hands in the 3-compartment sink. CDI-Had the employee wash hands at the hand washing sink. Do not use the 3-ocmpartment sink for washing hands.

3-403.11 (C ) Reheat commercially processed, ready-to-eat food to 135F within 2 hours if food is to be hot held until service. -P Observed sausage that was not fully reheated to 135F. CDI-Had the employee placed the product back in the microwave to finish reheating. The product was reheated to 142F.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed sausage not hot holding above 135F on the serve line. CDI-The product was discarded and the new product was brought out.

3-302.15 Wash fruits and vegetables prior to use. Observed apples had been wrapped without being washed prior. The stickers were still on the apples in the plastic wrap. Ensure that the apples are washed prior to wrapping. REPEAT.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed bleach test strips for the QUAT sanitizer. CDI-Explained to the employee that QUAT strips are needed. The laundry room has the correct sanitizer strips.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no PIC at beginning of inspection. REPEAT -2-

2-401.11 (A) Eating, Drinking, or Using Tobacco - C Keep employee food and drink from contaminating facility items that are clean. Observed employee honey jar stored inside a container of clean serving utensils. CDI - Separated employee items and keep them from contaminating facility items. REPEAT -2-

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed hot holding sausages at 112-119F. CDI - Sausages voluntarily discarded. REPEAT -1.5-

3-302.15 Wash fruits and vegetables prior to use. Observed stickers in place on washed and wrapped apples. Remove the sticker prior to washing to make sure no debris is present and attached to the sticker. -0-

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed paper cups with lip areas exposed at the serving line and utensil handles down in storage containers in the kitchen, exposing the food contact surface, and coffee filters unwrapped on top of machine. Keep lip area covered or use dispenser. Keep handles up for selecting utensils without touching food part. Keep filters wrapped. -0-

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed missing lid and open door on dumpster. Have lid repaired and keep doors closed. -0-

Observed no certified person in charge at the first half of the inspection. 2-102.11 PIC demonstrates knowledge by being a certified food protection manager.

Observed employee cereal stored on the counter with bagels and bread. 2-401.11 Eating, Drinking, or Using Tobacco - C

Observed sausage holding at <135F today- not enough water in the steam table today to keep it hot enough- sausage discarded. 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P

Observed boiled eggs holding at >45 on the counter today- cooeld down during inspection to correct Observed milk in dispenser holding at >45F-discarded. Observed sausage in the reach in cooler at >45F- cooled down during inspection. 3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P VR in 10 days for the milk dispenser.

Observed apples and oranges stored 4" off of the floor. 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor.

4-101.16 Sponges Use Limitation - C Observed a sponge being used to wash dishes- this may only be used to pre-wash.

Observed disposable cup with no handle in sunflower seeds. Use a scoop with a handle or dispose of single use scoop after each use. 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 single use cups stored on the floor today. Observed clean linen stored <6" off of floor. 4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor.

Observed domestic refrigerator used to stored egg and yogurt- provide a commerical refrigerator intended for this use. 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent.

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

Observed egg with cheese stored at >45F today. 3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P

Observed windex and clorox cleaner stored on the table next to exposed plates and spoons. Chemicals moved to correct. 7-201.11 Store toxic materials to avoid contamination. -P

Observed an unlabeled container of waffle mix- labeled during inspection to correct. 3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta.

2-102.12 PIC demonstrates knowledge by being a certified food protection manager. PIC on site at the time of the inspection is not a certified food protection manager.

7-201.11 Store toxic materials to avoid contamination. -P Observed spray bottles of sanitizer, bathroom cleaner and disinfectant stored on a table with single service plates and eating utensils. Observed bathroom cleaner used to clean the lids on the single service bar. CDI by properly storing and re-cleaning and sanitizing lids.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed clean tongs, spoons and other utensils stored in a container with build up. PIC stated these utensils are not used often. Advised to re-wash and put in a clean storage area.

7-102.11 Label chemical botttles or containers as to contents.-Pf Observed bottle for use with chemicals without label. Corrected on site.

3-306.11 Protect food on display using shields, packaging, or other effective means. -P Observed chafing dishes for display of sausage, bacon, and eggs without self-closing lids or sneeze sheild. Observed fresh apples without sneeze protection. Gave instruction to provide protection of self-serve items. RV

5-501.16 Provide waste bins in required areas including at handwash sinks. Observed no waste container at kitchen handsink. Corrected while on site.

2-102.12 Certified Food Protection Manager - Person in charge did not have ANSI approved food protection manager certification. Gave instruction and compliance date of January 1, 2014. Gave handout of class options.

2-301.14 When to Wash - Wash hands as required by rule. Observed employee glove hands without handwash. Redirected and gave instruction to owner.

Maintain hot water temperature at all handsinks above 100 F. Observed kitchen handsink not achieving above 80 F. Gave instruction.5-202.12 Handwashing Sinks, Installation -

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - Observed multiple TCS foods in upright reachin in on left at > 50 F for greater than 4 hours•. Bread and pastry products were also in unit. Abient thermometer showed 60 F. All TCS foods were discarded and denatured, freon was added to unit and thermostat was adjusted while on site. Instruction was given to discontinue using refrigeration unit until approved function was demonstrated.

4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - Maintain mouth contact area of single serve cups protected. Observed cups in sleeves but not fully pulled up. Gave instruction.