COUNTRY INN & SUITES BY RADISSON

REPEAT 2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM on duty. 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 no form of hand drying at hand washing sink. CDI - PIC obtained paper napkins. 6-301.14 Post a handwash sign at each handsink. Observed no form of hand soap at hand washing sink. CDI - PIC obtained hand washing soap.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed two large containers of raw shell eggs stored at the top most shelf in double door RIC. Milk, liquid eggs, sausages, cream cheese were directly below. CDI - PIC voluntarily discarded eggs. PIC stated they could be a personal items. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 being stored on the floor in the corner next to double door RIC. CDI - PIC removed box of apples off the floor.

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed two columns of paper cups being stored on counter top between beverages machines without any form of protection. CDI - PIC removed cups from counter top.

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 ceiling above double door RIC damaged. Repair ceiling.

REPEAT 2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM on duty. For more information on becoming a certified food protection manager 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 two containers raw shell eggs stored directly over cream cheese, bags of bagels, and open bags of RTE sausage patties in double door RIC. CDI - PIC discarded both containers of eggs. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed crawling insects near grease trap. CDI - PIC removed crawling insects.

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 plastic beverage containers with food build up stored clean above 3-comp-sink. CDI - PIC voluntarily discarded containers.

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. Observed small section of the ceiling in dry storage area with paint chipping, water damaged ceiling coving outward. Awaiting repairs.

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

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed open bag of turkey sausage and box of yogurt stored in handwashing sink. Observed secondary spray bottle of disinfectant stored on hand washing sink. CDI - PIC voluntarily discarded bag and box and moved spray bottle to push cart.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed secondary spray bottle labeled glass cleaner that PIC stated was actual disinfectant. CDI - PIC removed original label and relabeled disinfectant.

REPEAT 4-501.11 Maintain equipment in good repair. Observed dish machine still not functioning. The dish machine has been out of service since March of 2023. PIC is not sure what is going to happen with unit.

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. Observed softball size hole in wall behind RIF. Hole needs to be fixed to minimize pests. 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 between counter top and wall by beverage dispensing unit. Hole needs to be fixed to minimize pests. 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 ceiling in dry storage area with paint chipping from water damaged ceiling also seems to be coved.

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

REPEAT 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed food built up on food contact surfaces of several plastic food containers stored clean above 3-comp-sink. CDI - PIC moved items back to 3-comp-sink to be W/R/S. 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed bleach sanitizer inside original spray bottle labeled TV screen cleaner. CDI - PIC removed original label and relabeled spray bottle bleach sanitizer. 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed bleach sanitizer inside original bottle of floor cleaner. CDI - PIC removed original label and relabeled spray bottle bleach sanitizer.

REPEAT 4-501.11 Maintain equipment in good repair. Observed dish machine not working. The dish machine has been out of service since March of 2023. Facility was advised at last inspection to have repaired or removed.

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 two 2in holes in wall behind reach in cooler that need to be patched. 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. Observed throughout kitchen area ceiling with previous water damaged and paint chipping.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee food co-mingled inside reach in cooler. CDI - PIC separated employee foods away from customer foods.

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 PIC not certified, observed repeat priority violations today, observed PIC not knowledgeable of Food Code. VR needed 7/29/24 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.

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

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. - Pf. Observed no written procedures for vomit & diarrhea clean-up in facility. CDI - EHS handed out Spanish/English poster for vomit/diarrheal procedures.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed PIC leave and re-enter kitchen several times and proceed to handle food and utensils, with out him washing hands. CDI - EHS educated PIC when and how to wash hands. 2-301.15 Only wash hands in handwashing sink. -PF Observed PIC rinsing his hands in 3-comp-sink. Educated PIC how and where to properly wash hands. EHS observed PIC actively practicing proper hand washing after education.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at handwashing sink. PIC was using cloth towels to dry hands. CDI - EHS went and obtained papers towels from dining area. PIC stated that paper towels have been ordered.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed food built up on blade of can opener stored clean. - CDI - PIC moved item to 3-comp-sink 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 .

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed PIC with oversized shiny watch on while washing dishes. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed PIC with no hair covering during inspection.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed several wet cloths on prep tops and shelves throughout kitchen.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed PIC drying utensils and equipment with wet cloths. CDI - EHS educated PIC on how to properly air dry utensils and equipment. PIC was instructed to rewash items.

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed To-Go coffee cups/lids with not held in original packaging.

4-501.11 Maintain equipment in good repair. Observed counter mounted can opener holder mounted on clean side of 3-comp-sink with food built up. CDI - Maintenance personnel removed screws and mounting plate for can opener. 4-501.11 Maintain equipment in good repair. Observed dish machine not working. The dish machine has been out of service since March of 2023. Facility is only using single service cups.

4-501.17 When used for warewashing, the wash compartment of a sink, shall contain a wash solution of soap or other approved detergent or cleaner.- Pf Observed PIC washing dishes with no soap. PIC was unware of bottles at dispenser being empty (detergent, sanitizer.) PIC was able to obtain soap. 4-303.11 (A) (B) Cleaning agents and chemical sanitizers that are used to clean and sanitize equipment and utensils shall be provided and available for use during all hours of operation.-Pf Observed no sanitizer during manual warewashing. CDI - PIC went and obtain bleach from laundry room. EHS observed PIC properly make bleach solution. EHS spend time educating PIC on how to properly wash dishes. Advised PIC to reach out to his manager for ordering supplies.

5-202.13 An air gap between the water supply and flood level rim shall be at least twice the diameter of the water supply inlet and not less than 1 inch.-P Observed 3-comp-sink plumbing with no air gap. Piping was observed inside drain. CDI - Maintenance personnel cut the piping to proper height while EHS was on sight.

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 ceiling tiles with water marks and cracks no observations were made of water leaking during inspection. 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 light fixture with burnt light strips near RIC.

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 PIC not certified, observed several priority violations today, observed PIC not knowledgeable of Food Code. VR needed 2-8-24 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.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM on duty. REPEAT 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 PIC leave and re-enter kitchen several times and proceed to handle food and utensils, with out washing her hands. CDI EHS advised PIC of times when she should wash her hands. POC washed her hands but continued to repeat the same violation. VR needed 2-1-24

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at handwashing sink. PIC was using cloth towels. CDI PIC provided paper towels. REPEAT

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw shelled eggs sitting directly on top of RTE food in reach in cooler. CDI PIC put eggs on bottom shelf. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed chemical spray bottle hanging above clean coffee cups. CDI PIC moved spray bottle to chemical storage shelf.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . Observed no thermometer in kitchen. VR Needed 2-8-24

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 a box of coffee, napkins, and coffee filters on the floor. EHS educated PIC but she did not correct.

4-501.11 Maintain equipment in good repair. Observed dish machine not working. The dish machine has been out of service since March of 2023. Facility was advised at last inspection to have repaired or removed (if no longer using ceramic coffee cups). REPEAT 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed a household egg cooker and a household stock pot in kitchen. The egg cooker was plugged into outlet. PIC stated that she uses it to cook the shelled eggs. EHS advised that both the egg cooker and the pot can not be used and needs to be removed from the facility.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no chlorine test strips at facility. Quart test kit available but PIC stated that she uses chlorine. VR needed 2-8-24

6-303.11 Provide required lighting intensity. Observed both lights in kitchen not working.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM on duty. REPEAT 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 no paper towels at hand sink. PIC was using cloth towels. CDI PIC provided paper towels. REPEAT

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 Observed tightly covered pan of cooked sausage cooling in Reach in cooler at 80F. CDI PIC removed cover from pan. 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed several boxes of food on floor in back areas.

4-501.11 Maintain equipment in good repair. Observed dish machine not working. It has been out of service since March 2023. EHS advised that it needs to be repaired before next inspection or facility can contact Plan Review to get permission to remove the dish machine.

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 employee food commingled with customer food in Reach in cooler and freezer. CDI PIC through away employee food.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed employee with a food handlers certificate. No CFPM present onsite. -1- For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. - Pf. Observed no written procedures for vomit & diarrhea clean-up in facility. CDI - EHS provided Vomit & Diarrheal Written Plan and Clean-up procedures. -0- For more information please visit: http://meck.co/FoodSafety.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use - Pf. Observed utility cart and chair blocking kitchen hand washing sink. CDI - Obstructions removed. -1- 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. - Pf. Observed no hand drying provisions at kitchen hand washing station. CDI - Station re-stocked with hand towels. -1- 6-301.14 Post a handwash sign at each handsink. Observed no hand washing guidance. CDI - EHS provided and guidance posted at hand washing station. -1-

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. - P. Observed 3-compartment and dish machine sanitizer concentrations registering at 0 PPM quat and 0 PPM Cl during active dishwashing. It was discovered that the lines were disconnected and several parts may be missing. EHS instructed staff on how to manually make sanitizer using chlorine solution. Sanitizer at 3-compartment made and results of sanitizer registered at 50 PPM. Facility instructed to manually make sanitizer until repairs completed. ***3-DAY VERIFICATION REQUIRED FOR BOTH DISH MACHINE AND 3-COMPARTMENT SINK SANITIZER DISPENSING SYSTEMS. -1.5- For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed scrambled eggs and sausage to be > 41 F inside reach-in unit. Items were placed into unit at beginning of inspection. CDI - Foods relocated to reach-in freezer for rapid cooling towards < 41 F. -0- 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.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods. - Pf. Observed facility to be without a thin probe thermometer. ***10-DAY VERIFICATION REQUIRED. -0.5-

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. - Pf. Observed no test strips available for chlorine sanitizing dish machine. EHS provided small batch to test manually prepared sanitizer concentrations. ***10-DAY VERIFICATION REQUIRED. -0.5-

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF When asked about the employee health policy, PIC could not tell any symptoms or illnesses. CDI- EHS explained illnesses and symptoms to food employee. REPEAT.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF Observed a container of gravy from yesterday with no clear datemarking labels. CDI- PIC back dated item to reflect 8/28.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified persons present.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF Observed no health policy available and no employees able to recite needed information. MCHD standard template was provided, employee health posters provided.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Chlorine sanitizer dish machine had not been primed at time of inspection and was ready for use while dispensing less than 50ppm required. Proper priming and concentration observed by end of inspection.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed uncovered employee beverages and uncovered employee food stored directly above open customer food items in dry storage room. CDI items voluntarily discarded.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed large fan and large cart blocked handsink. CDI cart relocated to approved location.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed butters labeled keep refrigerated and cream cheese holding in glass front cooler above 45F. CDI voluntarily discarded.

4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. Observed no cold reading thermometer provided in glass front reach-in cooler.

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 and coffee filters stored directly on floor in dry storage area.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed facility using QUAT based sanitizer in 3 compartment sink. Provide QUAT test strips. Facility will use chlorine sanitizer in the meantime.

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 ceiling in disrepair in dry storage room and hall of kitchen area.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF PIC unable to provide Employee health policy. CDI policy emailed to PIC. VERIFICATION REQUIRED.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed thawing out of temperature control above 45F. Observed cut fruit on display above 45F. CDI eggs placed in reach-in cooler to rapidly cool until PIC is ready to properly prepare items. Observed TCS butter packages holding out of temperature control above 45F. Cut fruit was voluntarily discarded. EHS recommending cut fruit is placed on TPHC procedures. TPHC documents emailed to PIC. Explained TPHC procedures. Cut fruit must be placed on TPHC or hold below 45F. See temperature chart for temperature observations. VERIFICATION REQUIRED.

3-501.13 Use approved thawing methods. Observed eggs and potatoes thawing on wet wiping cloth out of temperature control. CDI items placed in reach-in cooler to rapidly cool.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed granola on dirty side of 3 compartment drainboard in direct contact with dirty dishes and employee personal food items. 3-304.13 Linens and Napkins, Use Limitations - C Observed eggs and potatoes in direct control with linen on clean side of 3 compartment sink drain board. Linen can only be used for cleaning. DO NOT ALLOW LINEN TO CONTACT FOOD OR FOOD CONTACT SURFACES. 3-306.11 Food Display-Preventing Contamination by Consumers - P Observed sneeze guards greater than 12in above food items. CDI sneeze guards measure and repositioned.

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 several holes in ceiling above handsink area.

6-202.11 Light Bulbs, Protective Shielding - C Observed round light in kitchen prep area not shatter-resistant. 6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C Observed employee personal drink and personal food stored on drainboard of 3 compartment sink.

3-101.11 P Food shall be safe for consumption, unadulterated and honestly presented. Observed that milk offered to customers had an expiration date of 9/8/16. CDI: Employee discarded milk. Observed that all other gallons of milk were out of date as well. PIC separated those gallons out for credit.

4-501.114 Maintain sanitizer at correct concentrations. -P Observed sanitizer in dish machine to be zero ppm chlorine. Observed that chlorine stock bottle was empty. CDI: PIC obtained new stock bottle, primed machine, and tested chlorine. Chlorine level still at 0ppm. Maintenance needed. PIC directed to discontinue use of reusable items and only use SS items. VERIFICATION REQUIRED.

. 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed egg and cheese omelette hot holding below 135F. CDI: Omelettes discarded and new product brought out. PIC directed to ensure that temperature of hot foods remains at 135F or above or move to TPHC.

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 for customer self serve with no nutritional information. 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 cans of gravy stored on the floor. CDI: Items moved to shelf.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed PIC with no hair restraint preparing food.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed SS cups stored on the floor in storage room.

6-501.14 Change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. Observed missing air duct cover on ceiling vent. Observed accumulated dust around vent hole. Clean area and replace cover to prevent contamintation of food.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed no illness policy in place. CDI: Health policy provided in email. VERIFICATION REQUIRED

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed cut melons holding above 45F. CDI: PIC allowed to switch item to time permanently. Breakfast lasts from 6-9:30am. TPHC paperwork provided in email. VERIFICATION REQUIRED. REPEAT VIOLATION

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 with common name of the food, but no ingredients. Provide ingredients and nutritional information for self serve cereals. VERIFICATION REQUIRED.

2-102.12 PIC demonstrates knowledge by being a certified food protection manager. Observed no staff present with food safety manager certification.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed cut melons at 56 F on buffet bar. CDI- placed on temporary TPHC

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed staff unable to provide athin diameter probe. VR.

2-102.11 PIC demonstrates knowledge by being a certified food protection manager. PIC not certified today.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P: Observed cut fruit and salsa above 45 F. Foods removed and new products brought out from refrigerator.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf: PIC stated she did not have a thermometer for taking food temperatures. Obtain thermometer with a thin probe. Verification withion 10 days.

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: Place labels from receiving boxes of cereals on cereal dispensers.

Protect food from contamination sources not specifically noted by code. Observed gallon of milk container in buffet refrigerator for multiple customer use. PIC stated they are out of individual packaged milk. Delivery expected today.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed unprotected cup lips on buffet line.

4-501.15 Operate a warewashing machine in accordance with data plate. Observed wash and rinse temps on in use dish machine to be 133 F. Data plate calls for 140 F. PIC stated EcoLab already called for maintenance.

2-102.12 Certified Food Protection Manager - C. No one on site today with verification of food safety training. Operator Beth Pond, advised that they will be sending employee in kitchen to training class. CDI- verbal education as to rule requirement. Certified food safety manager is required in facility during all operation. Two point deduction will be enforced as of 1/10/2015 should certification not be completed and personnel is not on site. Food Code summaries and handouts provided to operator today.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P. Employee working in kitchen advised that they currently did not have sanitizer available for 3 comp sink or food contact surfaces due to being out of bleach. She advised that it have been requested of management as of today. CDI- Employee was advised that spray bottle of quat sanitizer may be obtained from housekeeping personnel dispenser or chlorine concentrate from dish machine. Quat sanitizer was obtained from housekeeping and chlorine concentrate diluted at 3 comp sink for manual warewashing. Return visit to be completed by August 2, 2014 to check for replacement of sanitizer.

4-203.11 Temperature Measuring Devices, Food-Accuracy - PF. Employee could not locate food temperature thermometer.4-203.12 Temperature Measuring Devices, Ambient Air and Water-Accuracy - PF. No ambient air thermometer provided in counter top glass cooler on buffet.Return visit to be completed by August 2, 2014 to check for replacement of both thermometers.

3-306.11 Food Display-Preventing Contamination by Consumers - P. Shields on one side of the buffet more than 17 inches above food items, neither set of shields provides side guards for food items. CDI- Shields were lowered.Opened dry foods closed with bag clip only. CDI- provide storage to prevent possible contamination.GENERAL COMMENT:3-305.11 Food Storage-Preventing Contamination from the Premises - C. Boxed single service items stored on the floor/ on top of plastic container behind kitchen door. Provide storage of at least 6 inches off the floor. Transitional item.

2-402.11 Effectiveness-Hair Restraints - C. Employee not wearing hair restraint while preparing food and washing utensils. CDI- verbal correction.2-303.11 Prohibition-Jewelry - C. Employee wearing rings with large stones on multiple fingers. CDI- verbal correction.

4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C. One small stack of coffee filters stored open and directly on top of coffee dispenser. Store coffee filters to prevent possible contamination.

4-202.11 Food-Contact Surfaces-Cleanability - PF. Bottom of walk in cooler is rusting. Repair.4-101.19 Nonfood-Contact Surfaces - C. Damaged shelving in cabinets at front buffet area. Repair shelving. transitional item.

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C. Dried debris/ residue on shelving inside of lower cabinets at buffet area, lower doors also. Cleaning is needed.

6-501.114 Maintaining Premises, Unnecessary Items and Litter - C. Non functioning prep cooler used to store various items. Remove/ repair cooler; de-clutter cooler. Transitional item.6-201.11 Floors, Walls and Ceilings-Cleanability - C. Ceiling peeling. Repair. Transitional item. Opening over single service boxed items has been covered. Transitional item.

6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C. Employee closed beverage stored co-mingled with facility foods in walk in cooler.6-305.11 Designation-Dressing Areas and Lockers - C. Employee purse stored co-mingled with facility dry foods.Designated employee storage area is needed. All storage corrected.