FAIRFIELD INN & SUITES CHARLOTTE

4-501.11 Maintain equipment in good repair. OBSERVED rust on RI cooler shelves. Needs to be repaired or replaced.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF. Observed an incomplete employee health policy in the facility during inspection. CDI. PIC was provided another. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed sausage in prep line at 98F. CDI. PIC reheated and indicated that it was taken off the micro wave not long ago. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee engaging in active food prep without hair restraint. Any employees engaging in food prep shall have an approved hair restraint to prevent contamination. 2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee wearing wrist jewelry while working with food.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee drinks stored in the same place as customer food in the RI cooler. CDI. PIC removed.

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 milk, potatoes in the RI cooler without dates. CDI. PIC date marked from the opened 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 .

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 stamps with start or end times for food items on TPHC (cheddar cheese, salsa, milk, half and half) at the customer self-serve area. CDI: PIC stated that she put out these items on TPHC at 6:30AM and will discard at 10:30AM, and created time stamp stickers to indicate the start and end times.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee engaging in active food prep without hair restraint. Any employees engaging in food prep shall have an approved hair restraint to prevent contamination. 2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee wearing wrist jewelry while working with food.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed opened dumpster at the back during inspection.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed multiple TCS food items cold holding in the reach-in cooler above 41 degrees F (see temp chart). PIC stated that they received their delivery for these items last night. EHS observed ambient air temp of the unit above 41F, and not dropping quickly enough to maintain TCS food items at or below 41F (see temp chart). CDI: After discussion with senior advisor, EHS allowed PIC to move all items into their reach-in freezer to quickly bring down temps. Non-TCS food items (salted butter, herbs, lemons/limes, were kept in the reach-in cooler. Assistant General Manager of the hotel contacted repairman to see how soon they could come look at the unit. Repairman spoke with maintenance man and had maintenance man adjust the temperature of the unit manually. EHS stated to PIC to not move any of the TCS food items back into the RIC until unit is repaired or ambient air temp is reading below 41F to be able to maintain food items at or below 41F. VERIFICATION REQUIRED within 3 days to ensure facility is in compliance. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed no time stamps with start or end times for food items on TPHC (cheddar cheese, salsa, milk, half and half) at the customer self-serve area. CDI: PIC stated that she put out these items on TPHC at 6:30AM and will discard at 10:30AM, and created time stamp stickers to indicate the start and end times.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee engaging in active food prep without hair restraint. Any employees engaging in food prep shall have an approved hair restraint to prevent contamination.

4-501.11 Maintain equipment in good repair. Observed reach-in cooler cold holding TCS food items above 41F; EHS observed the unit was unable to drop to 41F or below after 20 minutes had passed. CDI: Maintenance man of the hotel manually adjusted the unit to 36F after all TCS food items were removed and placed into the reach-in freezer. EHS advised to have repairman still come look at the unit since the temperature drop after doors were closed were very slow. EHS observed ambient air temp in the unit reading 41F when came back inside the facility to go over the report. EHS will return before end of the week to ensure unit is maintaining food items at or below 41F. Observed torn gasket in reach-in cooler. Observed rusted shelves on island cart, inside reach-in cooler, and the small rack next to the reach-in cooler. Replace rusted shelves in facility. REPEAT VIOLATION.

REPEAT VIOLATION: 5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use - Pf. Observed box of single service napkins and utility cart placed in front of handsink. CDI - Obstructions removed. 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing - Pf. Observed evidence of hand sink used for dumping with visible food debris (coffee grounds and omelette debris). CDI - Staff educated on hand washing station uses. -1-

REPEAT VIOLATION: 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 opened packages of pre-cooked sausage links (1x) and sausages (2x) without date marking inside of the reach-in unit. CDI - Food handler traced their first use dates as 8/19 and 8/20 and allowed to date mark. Next inspection will result in immediate discard. -3- 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.

REPEAT VIOLATION: 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 TPHC procedures not being followed and start and end time food logs not completed for today’s services. Evidence of outstanding non-compliance was observed on facility’s logs with last TPHC documentation dating back to 8/6/24. CDI - Foods voluntarily discarded. -3- *Procedures altered to reflect hours of operation: Breakfast is offered between 6:00 AM-9:30 AM. Logs no longer will be implemented. Procedures updated to reflect changes. *VR visit will be conducted to ensure facility is compliant with TPHC discard procedures. If non-compliance observed, facility shall be placed on an ITS.

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 on the floor. Foodservice items were delivered yesterday, according to employee present. CDI - Product moved to chair. -0-

4-501.11 Maintain equipment in good repair. Observed split gasket on right door of 2-door reach in in the kitchen and rusted shelving in said unit. Replace. -0-

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 FRP drywall on edges of can wash in disrepair. -0-

REPEAT VIOLATION: 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. Please visit our resource page, https://health.mecknc.gov/envhealth/food-and-facilities-sanitation, for more food safety information related to PIC Duties, Training, and managing food safety. Observed food handler onsite unable to answer questions related to operation and food safety including proper hand washing procedures, TPHC monitoring procedures, reheating temperatures, hot holding and date marking. CDI - Link provided to PIC checklist tool above. -1- ***A follow up visit will be made to ensure compliance on management of foodborne illness risk factors.

REPEAT VIOLATION: 2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager on site. -1- For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. - P. Observed food handler turn off the faucet of kitchen area handsink with bare hands after washing hands and switch over to reheating sausages. Only one food handler present during entire inspection. CDI - Employee educated on proper hand washing procedures and re washed hands. -2-

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use - Pf. Observed wiping cloth stored inside of kitchen handsink and utility cart placed in front of handsink. CDI - Wiping cloth and utility cart removed. -0-

3-403.11 (C), (D) Reheat commercially processed, ready-to-eat food to 135 F within 2 hours if food is to be hot held until service. - P. Observed two commercially cooked unopened packages of scrambled eggs left inside metal container with water measuring at 111 degrees F on top of the prep table. According to food handler present, the PIC (not present at time of inspection) had placed the scrambled eggs into the container at 8:00 AM. CDI - Product quickly reheated to > 135 degrees F. -1.5-

REPEAT VIOLATION: 3-501.16(A)(1) Maintain TCS foods in hot holding at 135 F or above. - P. Observed pre-cooked breakfast potatoes sitting inside the microwave with temperatures < 135 F. According to food handler, these items were reheated in the morning at 8:00 am and left inside the microwave. CDI - Items re-heated to > 135 F and placed into hot holding at serving area. Maintain foods hot holding > 135 F degrees after reheating. No escalation of points due to improvement since previous inspection. -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: What are TCS Foods https://youtu.be/bRvqAETDjQU 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 is not been labeled, or if the label is incorrect. - P. Observed opened packages of pre-cooked sausage links (1x) and sausages (2x) without date marking inside of the reach-in unit. Food handler unable to verify their first use dates. CDI - Products voluntarily discarded. -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: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs.

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 TPHC procedures not being followed and start and end time food logs not completed for today. CDI - Logs completed during inspection. -1.5-

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food handler with out hair restraint preparing foods. -0-

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. - Pf. No quat sanitizer test kit available to verify during today’s inspection. VR required to ensure accurate test kit provided. 4-501.16 (A) Do not use a warewashing sink for handwashing. Observed food handler utilize 3-compartment sink to wash hands. CDI - Food handler redirected to hand washing sink. -0.5-

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee sweater stored on top of containers of syrup at dry storage shelving unit. 6-403.11 (A) Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed personal foods co-mingling and stored directly on top of resale foods inside of the reach-in unit. -0.5-

REPEAT: 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. Please visit our resource page, https://health.mecknc.gov/envhealth/food-and-facilities-sanitation, for more food safety information related to PIC Duties, Training, and managing food safety. Observed PIC onsite unable to answer questions related to operation and food safety including cold holding, hot holding, food protection, and monitoring procedures. CDI - Link provided to PIC checklist tool above. -1-

REPEAT: 2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager on site. -1- For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation.

6-301.11 Provide soap for handwashing at each handsink. - Pf. Observed empty soap dispenser at hand washing sink. CDI - Maintenance replenished dispenser with more soap. -0-

3-501.16(A)(1) Maintain TCS foods in hot holding at 135 F or above. - P. Observed pre-cooked turkey sausage, sausage croissants, scrambled eggs and cheddar egg & cheese omelettes sitting inside the microwave with temperatures < 135 F. PIC initially stated that there were no items in hot holding. EHS observed TCS foods hot holding in compliance at guest serving area. PIC stated that these foods were re-heated this morning at 7:30 am and left inside the microwave. CDI - Items re-heated to > 135 F and placed into hot holding at serving area. -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: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ.

REPEAT: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed multiple TCS foods such as boiled eggs, cut fruit salad, diced turkey, salsa, shredded cheddar cheese cold holding > 41 F. Refer to temperature chart. PIC states that these products had been removed from reach-in units this morning at 6:30 am. CDI - Products moved to emergency TPHC. Observed evidence of cold holding logs tracking from previous procedures. EHS and PIC discussed about implementing TPHC for cold holding products at the serving areas. TPHC form filled out onsite. -3- Verification visit will be made to ensure compliance with TPHC procedures. 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.

REPEAT: 3-306.11 Protect food on display using shields, packaging, or other effective means. - P. Observed cut fruit salad and diced turkey with no covers and no sneeze guards. CDI - Items removed today. No escalation of points due to improvement since previous inspection. -1-

REPEAT: 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. - C. Observed several cracked floor tiles in kitchen area particularly near cooler and coffee maker. Some areas of the tile are now missing. GM states that repairs have been approved and are pending due to delayed shipment of materials . -1-

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. Please visit our resource page, https://health.mecknc.gov/envhealth/food-and-facilities-sanitation, for more food safety information related to PIC Duties, Training, and managing food safety. Observed PIC on site not able to answer questions related to operation and food safety including about cold holding, food protection, and monitoring procedures. REPEAT VIOLATION CDI: Link provided to PIC checklist tool above.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager on site. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-202.15 Food packaging must be in good condition, intact and protect the food inside. Pf Observed 2 dented cans that were affecting the seal stored for use. Bottom of one can was slightly bubbled. CDI: Cans voluntarily discarded

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed strawberries stored over ready to eat items in the reach in. CDI: Strawberries relocated. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw bacon stored over ready to eat items. PIC stated that this was a sub product for the normally received pre-cooked bacon. CDI: Bacon relocated. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed reach in cooler in customer area with milk, cream cheese, and yogurts holding above 41F. CDI: Products moved to TPHC for today. Some items relocated to the reach in cooler in the back as they were out for less than 2 hours and were rapidly cooled. TPHC procedures on site from previous procedures. Facility already has logs available for use. Observed 2-door reach in cooler in kitchen holding food above 41F. Air temp was 40F-42F in the cooler (top shelf colder than the bottom shelf). Cooler temp this morning documented at 39F. CDI: Cooler turned down to rapidly cool items and reorganized to promote more air flow. See #33. 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed 2 unlabeled spray bottles of cleaners. CDI: Products labeled.

4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf observed reach in cooler in the back over filled and air flow issues occurring to where the cooler has temperature zones. Bottom of cooler was as high as 45F and top of cooler was 40F. Facility does not have enough refrigeration space for products currently on hand. EHS suggests increasing frequency of deliveries to reduce amount of product in the reach in. If capacity issues persist, additional equipment will be required. CDI: Cooler was turned down today and products relocated in a way to promote additional air flow.

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 no labels for bulk dispensed cereals. CDI: PIC provided required information during inspection and placed it in a binder for customers to review. 3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed sugar dispenser not labeled.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed case of apples stored on floor in kitchen. CDI: Apples moved to shelf. 3-306.11 Protect food on display using shields, packaging, or other effective means. -P Observed cut melons, orange slices, and ham with no covers and no sneeze guards. CDI: Items removed today. 3-306.13(B)(C) Consumer self-service operations shall have utensils or effective dispensing methods to protect the food from contamination and be monitored by trained food employees.-Pf Observed eggs, salsa, shredded cheese, and oatmeal/grit toppings with lids that were not self-closing and not stored under a sneeze guard or with an attendant. Food items must be protected at all times during service by an effective cover or person monitoring the food items for contamination. CDI: Items removed today. Observed washed apples not wrapped/protected. CDI: Apples removed and will be washed and wrapped going forward. 6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf Observed no designated dented can area. CDI: Dented cans moved to designated area. EHS recommends providing a sign for this area so that staff do not use these products.

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 cups stored on the floor. CDI: Cups moved to shelf.

4-501.11 Maintain equipment in good repair. Observed split gasket on reach in milk cooler and right door of 2-door reach in in the kitchen.

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. -C Observed several cracked floor tiles in kitchen area particularly near cooler and coffee maker. Some areas of the tile are now missing. REPEAT VIOLATION

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. Please visit our resource page, http://meck.co/FoodSafety , for more food safety information related to PIC Duties, Training, and managing food safety. Observed person in charge not on-site according to hotel staff and food employee on site not able to answer questions related to operation and food safety.

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 no certified PIC on-site during inspection.

6-301.11 Provide soap for handwashing at each handsink. -Pf - Observed soap dispenser at hand washing sink not providing soap. CDI, maintenance changed batteries and soap now provided.

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 TPHC procedures not being followed and start and end time food logs not completed for today. CDI, logs completed during inspection. Repeat.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf - Observed quart test kit on-site discolored. Vr required to ensure accurate test kit provided.

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 PIC does not have a CFPM certification. -1 points

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 does not have procedures for holding foods on TPHC. PIC stated foods held at breakfast bar are held on Time as a Public Health Control except for the yogurt and milk in small RIC at bar. CDI - EHS filled out and provided updated TPHC form to PIC. Form is to be kept available upon request. A VR is required no later than 05/13/2022 to verify compliance. 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 facility’s temperature logs for marking start and end times for foods held on TPHC not filled out. Logs must be filled out daily. A VR is required no later than 05/13/2022 to verify compliance. -1.5 points

4-204.112 (B) Provide and position correctly an air thermometer in cold/hot holding equipment. -C Observed air thermometer in small RIC at breakfast bar broken. Replace. -0 points

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. -C Observed several cracked floor tiles in kitchen area. -0 points

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF When questioning PIC and food employee about their employee health policy, they were unsure if they had a written policy and unsure of the five reportable foodborne illnesses and symptoms. EHS located their employee health poster located in the kitchen area and reviewed it with PIC and food employee. EHS recommended training for all food employees and emailed employee health acknowledgement form.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed food employee drink stored on prep table in kitchen area without lid and straw. CDI-Drink removed from kitchen by employee. Designate area for employee drinks and provide lid and straw.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed facility’s only handsink blocked by prep table. CDI-Table moved to allow access to handsink.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed facility’s only reach-in cooler improperly cold holding individual milk cartons above 41F. Per food employee, the milk in the reach-in cooler has not been removed during prep today (08/26) Ambient measured above 41F. PIC voluntarily discarded 3 boxes (48-.5 pint) of milk. PIC will contact refrigeration tech to come and service the unit. PIC has elected to voluntarily close until the unit is repaired. EHS explained the only food items the facility can offer until unit is repaired or replaced is pre-packaged muffins, bagels, and fruits (e.g. apples, oranges, bananas). Verificaiton visit no later than 09/03 to verify unit has been repaired or replaced. Per PIC, tech will arrive between 11-1 pm today.

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 available at facility. EHS observed dial thermometers used for thick food products only. Purchase a thin probe thermometer. Verification visit no later than 09/03 to confirm purchase and access to a thin probe thermometer.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed employee phone propped on individually wrapped bagels in kitchen area. CDI-Food employee voluntarily discarded food items. Store employee belongings in designate area(s) away from equipment, utensils and food-contact surfaces.

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 ground cinnamon container with a plastic cup stored within it. Use scoops with handles and maintain handles above food product to prevent contamination.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed one box of single-service utensils stored directly on floor in kitchen.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee phone stored on prep table along with employee food items. CDI-Food employee moved phone way from equipment, utensils, and food-contact surfaces. See violation #37.

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

6-301.11 Provide soap for handwashing at each handsink. -Pf No hand soap in men's rest room; rest room recently remodeled and dispenser not yet installed. CDI - Hand pump dispenser placed in men's rest room.

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 Start and end times not recored for boiled eggs and cut cantaloupe. CDI - Items discarded due to end of breakfast. Discussed requirements for TPHC for hot and cold foods with staff.

4-501.11 Maintain equipment in good repair. Replace split gasket on reach in display cooler. Repeat violation.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. Quat test strips have expired on 2-15-19. CDI - Replaced by maintenance.

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands.-P Food employee recontaminated hands after washing by using bare hands to turn faucets off. CDI - Verbal correction; employee rewashed hands.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Boiled eggs and shredded cheese holding above 45F. CDI - Products discarded at the end of 3 hour breakfast. Points not increased as cut melon below 45F today.

4-501.11 Maintain equipment in good repair. Replace split gasket on reach in milk cooler. PIC indicated that the facility will be remodeled starting Monday and this cooler will be replaced.

2-102.12 PIC demonstrates knowledge by being a certified food protection manager. No one present has food protection manager certification. CDI - Certified manager arrived at the conclusion of the inspection.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Boiled eggs, cut melon, and shredded cheese holding above 45F on ice displays. CDI -All placed on TPHC for today; breakfast lasts from 6am to 9am. Encouraged facility to use TPHC on all cold items. Facility has blank copies of procedure posted.

4-501.11 Maintain equipment in good repair. Repair torn gasket on reach in milk display cooler and replace rusty shelves in kitchen reach in cooler.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed one employee beverage stored on a prep. table where food was being stored. CDI- beverage was relocated.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed scrambled eggs and vegetable sausage patties hot holding below 135F in the steam well (see chart). CDI- products discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed shredded cheese cold holding above 45F on the serving line (see chart). CDI- product discarded.

5-501.15 Provide dumpster, waste containers that are of sound construction. Observed missing lid on dumpster.

4-501.11 Maintain equipment in good repair. Observed a non-functional 2 door reach in freezer in the kitchen and a torn/damaged gasket on the glass-front reach in cooler where milk cartons are stored.

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 damage to the table underneath the juice dispensing machine.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed pats of butter stored in cambros for self service at 73F and 63F. CDI by voluntary disposal.

3-306.11 Protect food on display using shields, packaging, or other effective means. -P Observed shredded cheese stored on the buffet with plastic wrap used to protect the food. Observed covered at the time of visit but explained that a more permanent, effect means will need to be provided. Employee stated that new lids have been ordered.

5-502.11 Frequency-Removal - C Refuse shall be removed from the premises at a frequency that will minimize the development of objectionable odors or other conditions that attract or harbor insects and rodents. Observed a mound of trash bags next to the dumpster. Explained that a second dumpster will need to be provided or more frequent pick ups.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee personal food items stored on upper shelving of the reach in coolers.

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

Observed multiple TCS items stored at >45F- all discarded during inspection. Increase airflow in the 2 door reach in by taking products out of cardboard boxes. Recommend timing boiled eggs or find a more effective way to keep them cold on display. Keep cream cheese container frozen overnight so they can hold temperature duing service. 3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P

Observed hot shot bug spray inthe kitchen that is made for residential use only as it states. Removed from kitchen today to correct. Do not use this product in the kitchen or dining area. 7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-Pf

2-102.12 Certified Food Protection Manager - C Manager has no certification. Certification required.

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 articles not stored in original protective PACKAGE. Repeat Non Compliance.

2-102.12 Certified Food Protection Manager - C Manager has no certification. Gave instruction and copy of some options.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P Observed cut fruit, boiled eggs, butter, cream cheese above 45 F. Products were being held on ice in uneffective manner. Discussion of options for TCS foods including time and temperature control. Eggs and fruit were discarded and butter and cream cheese rapidly cooled.

2-102.12 Certified Food Protection Manager - Manager with food safety training required on site during operations. No management certified in food safety. Gave handout and instruction.

3-306.11 Food Display-Preventing Contamination by Consumers - Except for nuts in the shell and whole, raw fruits and vegetables that are intended for hulling, peeling, or washing by the CONSUMER before consumption, FOOD on display shall be protected from contamination by the use of PACKAGING; counter, service line, or salad bar FOOD guards; display cases; or other effective means. Observed boiled eggs in domed container without self closing lid. Observed apples without sneeze protection. Gave instruction for approved protection measures.

4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored as specified under ¶ (A) of this section and shall be kept in the original protective PACKAGE or stored by using other means that afford protection from contamination until used.

A manager on duty is required to have ANSI accredited food safety training. No person with accreditation on duty during inspection. Gave instruction.

Employees must have knowledge of employee health agreement. No knowledge of policy for person on duty. Gave instruction to management.

Maintain all cold hold foods at 45 F or below. Observed butter in bowl on counter unrefrigerated and without other cold hold method. Observed yougurt and ham & egg sandwich in glass front counter top refrigerator at 46 - 48 F for unknown amount of time. Observed cream cheese and butter in freezer containers at 60 - 62 F. All products were only out for 3 hours and were placed in upright for quick chill down. Refrigeration service called to adjust thermostat or repair unit.

Provide small diameter thermometer for temping small mass foods such as sausage patties. Observed only large probe analog thermometer. Gave instruction and digital thermometer is to be purchased today.