HYATT PLACE CHARLOTTE AIRPORT TYVOLA ROAD

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager on site during inspection. REPEAT*** (1 pt) For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed rolling cart stored in front of the hand sink closest to the door. -CDI- PIC removed the cart without any correction from the EHS. REPEAT*** 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed a drainage pipe leading directly into the hand sink. REPEAT*** 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at either of the hand sinks in the kitchen. PIC stated that there were no paper towels in the hotel. -CDI- PIC provided napkins to dry hands with. REPEAT*** (2 pts)

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 multiple TCS food items without date marks or have exceeded the 7 day expiration. -CDI- PIC provided correct date marks and voluntarily discarded the necessary items. (1.5 pts) For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

4-601.11(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 accumulation of grime on the gaskets on the cold holding units throughout the facility. Increase cleaning facility. (0 pts)

5-403.12 Condensate drainage and other nonsewage liquids and rainwater shall be drained from point of discharge to disposal according to law. Observed a condensate drainage pipe from an air conditioning unit draining directly into the hand sink closest to the entrance door. Facility if to go through plumbing code enforcement to have the condensate pipe drain in an approved location. REPEAT*** (2 pts)

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager on site during inspection. Certified food protection manager must be present during all hours of operation. (1 pt) For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed rolling cart stored in front of the hand sink closest to the door. -CDI- PIC removed the cart without any correction from the EHS. REPEAT*** (2 pts) 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed a drainage pipe leading directly into the hand sink. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at the hand sink closet to the door. -CDI- PIC provided paper towels.

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed sliced oranges with a heavy build up of green growth on all of the contents within the bowl. -CDI- PIC voluntarily discarded the adulterated oranges. (1 pt)

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed a spray bottle of bleach solution unlabeled in the 3 compartment sink. -CDI- PIC labeled the spray bottle. REPEAT*** (1 pt) 7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed hand sanitizer and a can of Lysol being stored directly over the flip top unit. -CDI- PIC relocated the necessary items.

4-501.11 Maintain equipment in good repair. Observed the final rinse temperature gauge inoperable. Repair temperature gauge. (0 pts)

5-403.12 Condensate drainage and other nonsewage liquids and rainwater shall be drained from point of discharge to disposal according to law. Observed a condensate drainage pipe from an air conditioning unit draining directly into the hand sink closest to the entrance door. Facility if to go through plumbing code enforcement to have the condensate pipe drain in an approved location. REPEAT*** (2 pts)

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 thermos being stored on the cutting board of the flip top unit. The unit was not actively being used. -CDI- PIC removed the thermos without correction from EHS. (0 pts)

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. - Observed a large rolling cart directly in front of the handwash sink by the kitchen entrance, obstructing the sink from use. REPEAT. CDI - Rolling cart moved. 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. - Observed PIC use the handwash sink by the kitchen entrance as a dump sink for coffee. REPEAT. CDI - EHS intervened and provided education on proper handwash sink usage.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P - Observed the sanitizer basin of the 3 compartment sink to be testing at 0ppm while active sanitizing was going on in the sink basin. Facility uses quaternary ammonia sanitizer. CDI - Basin emptied and refilled. Employees were observed using the sink faucet as well as the sanitizer dispenser to fill the basin at the same time, causing the solution to be diluted. Basin observed at 200ppm. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf - Observed 2 containers of commercial salsa in the opentop/lowboy refrigerator that were not provided with date marks. REPEAT. 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 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 the white board in the kitchen that is in use for TPHC to not be updated with the correct day and to have a date of 5/16 on it. Times the food is put out for service does not change as breakfast is only served from 6-9:30am and then excess food is immediately discarded. CDI - PIC corrected date.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf - Observed a chemical spray bottle containing a bleach solution at the 3 compartment sink to not be labeled as to its contents. REPEAT. CDI - PIC labeled bottle.

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 a plastic container in use to store salt on the shelf above the prep sink that was not labeled as to its contents.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. - Observed boxes of single use sugar packets and bags of coffee stored directly on the floor in the cabinets beneath the patron self service cereal station.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf - Observed no test strips for the quaternary ammonia sanitizer that is in use at the 3 compartment sink and the sanitizer buckets. 10 day VR to observe facility acquiring quaternary ammonia test strips.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. - Observed the interior base of the RIC adjacent the dishwashing area handwash sink to have an accumulation of food debris/grime. - Observed an accumulation of food debris on the tabletop beneath the conveyor belt oven.

5-403.12 Condensate drainage shall be drained from point of discharge to an approved disposal system. - Observed the condensate line to an air conditioning unit to be draining directly into the handwash sink basin. Pipe is to be directed to a proper drainage system/floor drain. REPEAT.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. No employee present is certified.

REPEAT 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. 5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. 5-202.12 Provide at least 100F water at handsinks. Observed a cart blocking the hand sink at the front of the kitchen. An air-conditioning pipe was leaking into the the hand sink. Hot water was turned off of the hand sink. CDI - The cart was removed. The hot water mixing valve was turned on. The pipe was removed and prevented from dripping into the hand sink.

REPEAT 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed microbial growth inside of the ice machine flap. Improvements for food contact surfaces from previous inspection.

3-701.11(A) Food that is unsafe, adulterated, or not honestly presented shall be discarded or reconditioned according to an approved procedure. -P Observed a box of lemons with an extreme amount of microbial growth. Observed a bag of lettuce with microbial growth. CDI - Items were voluntarily discarded.

REPEAT 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed an open bag of lettuce and an open bag of chicken patties without date marks. CDI - Items were voluntarily discarded.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one spray bottle of chemical without a label. CDI - Employee labeled during inspection.

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 build cereal dispensers with no nutritional information.

REPEAT 3-306.11 Protect food on display using shields, packaging, or other effective means. -P Observed unwrapped apples on the breakfast line. CDI - Apples were removed. Employee stated that they will start wrapping apples after they are washed. Improvements have been made for food protection from previous inspection.

3-302.15 Wash fruits and vegetables prior to use. Observed apples on the breakfast line with stickers still attached.

4-501.11 Maintain equipment in good repair. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed a broken reach-in cooler and low cooler. The rinse water temperature gauge on the dish machine is not working. Observed a prep table cutting board with deep stains and cuts.

5-403.12 Condensate drainage shall be drained from point of discharge to an approved disposal system. Observed an AC condensation pipe draining into a hand sink. Pipe was removed to drain into a bucket. Pipe needs to be connected to a proper sewage line.

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed a missing dumpster drain plug.

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf. PIC and employees could not locate high temp thermometer for dish machine. PIC was unaware of correct concentration for quat sanitizer. CDI - EHS was able to locate high temp thermometer in facility. EHS reviewed testing procedures and correct sanitizing concentration with PIC. A Food Safety Checklist can be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation along with more food safety information related to PIC Duties, Training, and managing food safety.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing. -Pf. Observed cleaning gloves stored in hand sink by 3-comp sink. CDI - PIC removed gloves.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P. Observed raw shell eggs stored on top of hard boiled eggs in low reach in cooler in kitchen. Observed open package of raw chicken stored over cooked chicken in RIF in dry storage room. REPEAT. CDI - PIC corrected storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed soiled knife stored on knife rack. Observed whisk with food debris stored as clean above 3-comp sink. CDI - PIC removed items to be washed. 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 . 4-602.11 (E) Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed pink buildup on ice machine divider.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed bag of sausage at 49 F on prep counter. REPEAT. PIC moved sausage to RIF to rapidly cool. Verification visit within 3 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 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 opened bag of sausage and opened bag of cooked chicken tenders in RIC with no date mark. REPEAT. CDI - PIC voluntarily discarded food. 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 container of olives dated 10/26/23 and opened package of ham dated 2/21 in RIC. REPEAT. CDI - PIC voluntarily discarded food. 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed unlabeled squeeze bottles of liquid on spice shelf. Observed unlabeled coffee cup containing loose salt on spice shelf. 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). Cereal and granola on breakfast line had no labels. Provide name, ingredient, and nutrition labeling.

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 hamburger patties stored in contact with cloudy liquid on bottom of RIC. CDI - PIC voluntarily discarded burgers. 3-306.11 Protect food on display using shields, packaging, or other effective means. -P. Observed unwrapped apples on breakfast line. CDI - PIC removed apples.

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 heavy liquid and residue buildup in RIC by dish machine. Observed debris buildup in bottom of RIC by kitchen entrance. REPEAT.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels or other approved drying methods at either hand sink in kitchen. CDI PIC replaced paper towels at both sinks. Repeat

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw shell eggs stored on top shelf and middle shelf of tall RIC with RTE items like bread, precooked meat below it. CDI PIC moved shell eggs to bottom shelf of RIC. 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 all TCS items on service line holding above 41F. PIC stated they were to be holding cold and not TPHC. Spoke to PIC about switching line items to TPHC. CDI PIC voluntarily discarded items. Observed TCS items, except shelled eggs on top shelf of right tall RIC, in both Tall RICs to be holding above 41F. PIC voluntarily discarded all items. VR required. Repeat 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 multiple TCS items with no date mark: cooked chicken, melon fruit salad, sliced deli meat, cut lettuce. CDI PIC voluntarily discarded items. 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 . 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed container of precooked hamburger with date mark of 9/18. CDI PIC voluntarily discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . Observed no thin prove thermometer available during inspection. PIC stated there was not one. VR required.

4-904.11 (A) Display and handle single-use and single-service articles and cleaned and sanitized utensils to prevent contamination. Observed single use cups stacked unprotected. Use either a spring loaded storage or keep plastic on cups to protect from customer touching rim of next cup.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no test kit for measuring sanitizer. VR required.

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 heavy build up in all reach in units, front of equipment surfaces, top of equipment and dish machine. More frequent cleaning required. Repeat

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed doors and lids open on dumpsters. 5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed drain plug missing on large dumpster unit.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed overall build up, debris, on floors throughout kitchen facility.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed personal food stored in various RIC amongst customer products, observed personal items stored on counter space amongst equipment and food items.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at handwashing sink closest to dish machine. CDI-Restocked.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed foods on hot bar at breakfast below 135F. CDI-Discarded at end of breakfast. Discussed use of TPHC with PIC. Provided paperwork for review. TCS food items at hot bar are required to be held at 135F- or for 4 hours after removal from temperature control then discarded 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 41F or less. -P Observed TCS foods in PM reach-in cooler above 41F - around 43F. Facility had unit serviced during inspection. Cut melons on cold breakfast bar above 41F. Food discarded. CDI Also recommended use of TPHC for all TCS food items on cold bar. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

4-601.11(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. Cleaning needed inside reach-in units.

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 CFPM. -1-

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety Observed no written cleanup procedures for vomit and diarrhea. CDI: EHS provided another copy via email. REPEAT VIOLATION -0.5-

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed vegetable soup made last night stored in the tall reach in with a temperature of 45F during inspection. CDI: voluntarily discarded. -1.5-

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 milk and cantaloupe at 50F-53F at the customer self serve breakfast area. CDI: items placed on emergency TPHC and PIC stated items will be discarded at the end of breakfast. REPEAT VIOLATION -3-

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 filters stored directly on the floor. -0-

4-501.11 Maintain equipment in good repair. Observed torn gaskets of tall reach in fridge and prep reach in doors. Recommend to replace. REPEAT VIOLATION -0.5-

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 dead light bulb at the hood system. Recommend to replace. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed dust buildup on vent directly above the flip top prep area. Recommend to clean as often as needed. REPEAT VIOLATION -0.5-

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 with no vomit and diarrhea cleanup plan. CDI: EHS discussed with PIC and provided a copy via email. -0-

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed hand sink at the bar with dishes and coffee. Observed hand sink by the kitchen entrance with a cloth stored in it. Observed condenser pipe connected to the hand sink to drain in the hand sink. PIC stated he will have the pipes reconnect to a drain on the floor. CDI: dishes were removed from bar hand sink and cloth removed. -1-

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 mixed melons and milk at the breakfast self-serve station above 41F. EHS suggested to use TPHC on these items due to the kind of equipment that are used to cold hold. CDI: EHS emailed a TPHC template to PIC and placed them on TPHC since breakfast hours are only from 6AM-9:30AM. REPEAT VIOLATION -3-

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: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed chili (6/2), pico, ham, turkey, and tomatoes stored in the flip top with no date labels and/or dated past 7 days. CDI: all items voluntarily discarded. -1.5-

4-501.11 Maintain equipment in good repair. Observed torn gaskets of prep reach-ins in the kitchen. Recommend to replace. -0-

4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf Observed no high temp dish machine thermometer for hot water. VR within 10 days. -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 dead light bulb in the hood system. Recommend to replace. -0-

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed a box of unwashed lemons stored above ready-to-eat items in refrigerator. CDI- Box of lemons was placed near the bottom of refrigerator where no cross-contamination can occur. REPEAT

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sausage patties, pulled pork, and sausage links that were all above 41 F. CDI- Items were placed in reach-in freezer and allowed to chill. Pulled pork was discarded into trash. REPEAT

3-302.15 Wash fruits and vegetables prior to use. Observed whole apples on the bar with stickers on them. Employee stated that the apples have not been washed prior to placing them on the bar. REPEAT.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Clean floors in corners and behind equipment in kitchen area. Clean splash from walls behind prep stations. Clean dust from ceiling in kitchen area.

2-102.12 Certified Food Protection Manager - C No one on duty has passed and ANSI accredited test.

2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -P Observed employee touch dirty dishes, then RINSE hands in prep sink before touching clean dishes. CDI- Employee was educated by inspector on where and when to wash hands. 2-301.15 Where to Wash - PF Observed employee touch dirty dishes, then RINSE hands in prep sink before touching clean dishes. CDI- Employee was educated by inspector on where and when to wash hands.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf There were not any paper towels at hand sinks in kitchen area. Napkins are not sufficient means of drying hands and is not listed in the food code. VR- PIC stated that she has ordered paper towels that should arrive today. Facility has up to ten days to provided paper towels. 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed a mop bucket stored in front of hand sink near entrance. Also, observed an apron hanging in front the hand sink near kitchen entrance. CDI- Items were removed.

4-501.112 Mechanical Warewashing Equipment, Hot Water Sanitization Temperatures - PF In a mechanical operation, the temperature of the fresh hot water sanitizing rinse as it enters the manifold may not be more than 194 F, or less than (1) for a stationary rack, single temperature machine, 165 F. Observed hot water at dish machine reach a peak temp of 150 F. CDI- Facility chose to go to all single-service utensils until dish machine is repaired.

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 opened, commercially-processed bags of sausage links, sausage patties, and pulled pork that were not dated. CDI- all items discarded into trash.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed stacks of single-service trays that were not inverted. CDI- Containers were inverted.

4-501.11 Maintain equipment in good repair. Repair broken refrigeration unit below serving line in kitchen area.

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

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Clean floors in corners and under equipment in kitchen area. Clean splash from walls behind prep stations in kitchen area.

2-103.11(A-L) PIC shall ensure rules in the code for food safety and handling are met. Observed no managerial control to monitor receiving temperatures and ensuring foods are following TPHC procedures.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF Observed PIC without proper knowledge of required illnesses and exposure of employee health policy. No physical employee health policy provided. CDI - EHS corrected by instruction and provided Employee Health Policy during inspection.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed handsink located at the bar without paper towels. 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed milk and coffee ground debris in bottom of handsink located at the bar. PIC stated that they use sink at the bar for both dumping and handwashing. CDI - EHS corrected by instruction. REPEAT. 6-301.14 Post a handwash sign at each handsink. Observed no handwash sign at bar handsink. CDI sign provided.

3-202.11 Temperature - P,PF Observed shipment delivered and no attempt to ensure food items arrived at temperature. PIC stated they only verify quantity upon delivery of food. CDI - EHS educated PIC on checking receiving temperatures. EHS verified receiving temperatures.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce stored above ready-to-eat foods in reach in cooler (located on right side make line). CDI - PIC reorganized for proper storage order.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed multiple dishes stored in bottom cabinet with build up of food debris. CDI - Removed for rewash.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed butter held on counter top with no temperature control. Butter intended to be cooled down and held the next day. CDI - PIC voluntarily discarded butter. Butter was added to TPHC procedures.

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 mozzerella and deli meats located in top of prep unit not labeled. PIC stated these items were stocked in prep unit the previous night. Observed no arugula, lettuce, salami, and pepperoni in bottom of prep unit not dated. PIC stated he did not know when these items were opened. Observed no date mark on milk and half & half located in reach in cooler. PIC stated the milk was open the previous night and the half & half was opened that day to be held for 7 days. CDI - PIC correctly date marked/labeled items opened the previous night or that day and voluntarily discarded any items open date could not be identified.

3-501.19 Time as a Public Health Control - P,PF Observed cut melon, boiled eggs, and milk that was held on time that was intended to be held, cooled down, and saved for next day. PIC was unaware of procedures for TPHC and trying to use temperature and time to keep food longer than 4 hours. CDI - EHS informed PIC items held on TPHC shall not be held after 4 hours. PIC voluntarily discarded items.

3-307.11 Miscellaneous Sources of Contamination - C Observed plastic utensil holder and plunger together in can/mop sink. CDI - PIC relocated items.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping clothes left out on prep counter and at handsink at the bar. REPEAT.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed large, plastic container stored in clean utensil area with water collecting in bottom.

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C Observed draws and shelves used to store clean utensils with food debris. Observed bottom/floor of freezer with food debris in need of cleaning. Increase cleaning frequency.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed floors in need of cleaning throughout the facility.

2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -P Observed food employees handle clean utensils after handling soiled utensils, without washing hands. CDI, employees were corrected by instruction. Employees returned to wash hands. 2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed food employee donning gloves to handle clean utensils without washing hands. CDI, corrected by instruction. Washed hands.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed handwashing sink in kitchen, behind door, blocked by door, trash can and mop bucket. CDI, items moved. 6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no accessible soap at handwashing sink in bar area. Soap provided.

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 several items with expired date marks. CDI, PIC voluntarily discarded items. 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed several tcs items such as deli meat and lettuce without date mark. Items were opened more than 24 hours before inspection. CDI, PIC voluntarily discarded foods.

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 Observed TPHC procedures not available. Observed Items on TPHC labeled only once per week on board. CDI, TPHC procedures template filled out and provided during inspection. Items on TPHC voluntarily discarded by PIC.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed sanitizer not labeled. CDI, bottle labeled. 7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed chlorine sanitizer at concentration greater than 200ppm. CDI, sanitizer diluted.

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

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food employees with hand jewelry. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employees without head covering.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths stored on counters, not in sanitizer.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed chlorine sanitizer strips not provided. VR

2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -P Observed food employees handle clean utensils after handling soiled utensils, without washing hands. CDI, employees were corrected by instruction. Employees returned to wash hands.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed build up in ice machine near chute, and on walls. -Improvement noted.

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 the vast majority of TCS foods with no date mark. Observed foods with expired date mark. CDI, PIC voluntarily discarded expired foods. VR

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 Observed no TPHC procedure in place. PIC stated all Brakefast line was on time. Observed foods not marked with begining and end times. VR- Template provided.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employees without hair restraint.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed food build up/residue in coolers and on cooler gaskets. Repeat -Improvement noted.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed build up on floors, under and around equipment. Repeat

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed food employee purse stored above facility foods. Observed Employee food stored on flip top prep counter. Ensure an area for employee belongings is designated.

4-601.11 ( E ) (4) In EQUIPMENT such as ice bins and BEVERAGE dispensing nozzles and enclosed components of EQUIPMENT such as ice makers: Shall be cleaned ; (a) At a frequency specified by the manufacturer, or (b) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold. Observed ice machine collecting build up deposits (pink and black) in need of immediate cleaning.

REPEAT 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of bananas and packaged dry goods stored directly on floor underneath storage rack. CDI all food products properly stored above floor at least 6 inches.

4-601.11 (C ) 4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed non-FCS of equipment with build up in need of cleaning (inside bottom surfaces of stand up cooler units).

NO POINTS DEDUCTED 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed cleaning issues to PHYSICAL FACILITIES. (Observed floors throughout in need of cleaning)

2-102.11 PIC demonstrates knowledge by being a certified food protection manager. Observed PIC on site not certified in food safety training.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed various deli meats, cheese, tomatoes, bacon, chicken all stored in prep cooler measuring above 45F (SEE CHART). CDI all TCS foods pulled and placed into functioning units. VR to ensure unit is repaired.

REPEAT 3-305.11 (A) (2) Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor; Where it is not exposed to splash, dust, or other contamination. Observed fruit stored in boxes stored directly on floor of kitchen. CDI all food properly stored above floor.

4-501.11 Maintain equipment in good repair. Observed broken door on reach-in cooler in need of repair. Observed prep cooler not functioning in need of repair.

REPEAT 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed numerous stacks of containers, utensils all stored clean with old sticker reside and food debris stuck to surfaces. CDI All dishes pulled and placed into dirty dish pit.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed large container of cut melons and boiled eggs stored on cold holding unit at serving line measuring 48-53F. CDI all items discarded by staff.

REPEAT 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 Observed no written procedures on site for various hot items using TPHC procedures. (hot breakfast bar items) CDI TPHC form / info emailed to establishment.TCS foods discarded by staff.

REPEAT 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed deeply gouged / stained cutting board in need of resurfacing / replacing.

REPEAT 4-601.11 (C ) 4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed non-FCS of equipment with build up in need of cleaning. (inside surfaces of stand up freezer, lids to dry food products).

Repeat - 2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed an employee drink on prep table upon entering kitchen and another drink on table next to coffee machines. CDI - drink was relocated.

Repeat - 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed food debris inside bowls stored on shelf above prep area and mold growth on deflector inside ice machine. CDI - bowls removed and rewashed; ice machine starting to be cleaned during inspection.

Repeat - 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed chicken breast inside bottom of prep cooler, a bag of spinach, romaine lettuce, and egg patties in one reach-in cooler, and a container of pepperoni and bruschetta inside other reach-in cooler not dated. According to PIC these items can last a few days. CDI - all products dated.

General Comment - 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 Observed no procedures for breakfast items on TPHC. CDI - E-mailed copy of procedure sheet to PIC; reviewed on site.

General Comment - 3-306.11 Protect food on display using shields, packaging, or other effective means. -P Observed a bowl of tomatoes and shredded cheeses out on buffet that were not protected. CDI - moved under sneeze shield.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed scored cutting board on top of prep unit and small scored cutting boards stored on shelf above prep table in kitchen.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed water building up inside bottom of pass through coolers and bottom of main prep cooler in kitchen. Observed food debris inside all coolers and freezers in kitchen.

General Comment - 6-502.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed dust accumulation on ceiling tiles above prep area in kitchen and back area above dry storage.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drink stored on drainboard of prep sink in the kitchen. CDI - drink was removed and discarded.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed black bus tub stored over top of basin of hand sink across from 3-comp sink. CDI - bus tub was removed.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -P Observed plates, bowls, and scoops stored with dried food debris. CDI - removed for recleaning. 4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf Observed high temp dish machine not sanitizing properly. Thermolabel did not turn black and temperature only reaching 150F. Maintenance on site for repair. Machine could not be repaired. Ecolab will be called. Verification in 10 days.

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 a bag of egg patties opened on Saturday, a bag of spinach and a container of pepperoni stored inside reach-in #2 cooler not date marked. date provided. Observed a container of chicken breast stored at bottom of flip top cooler without a date. Employee indicated that this product will be used in 2-3 days. CDI - date provided.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed quat sanitizer spray bottle stored on shelf above hand sink across from 3-comp sink with a label. CDI - bottle labeled.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed 2 employees handling food with watches on. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed 2 employees handling food without proper hair restraint.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed debris on dry storage shelving, inside bottom of pass through cooler, inside both microwaves, and inside bottom of flip top cooler where there is condensation building up.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed red bull energy drink stored on a preparation table. Beverage was relocated.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed 3 soup ladles stored above the 3 compartment sink with debris accumulation on them. CDI- items set aside for recleaning. 4-501.114 Maintain sanitizer at correct concentrations. -P Observed one quat sanitizer bucket at the coffee station with 0ppm quat concentration. CDI- bucket emptied.

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 pepperoni in a reach in cooler without a datemark and grilled vegetables in a reach in cooler without a datemark. CDI- both items discarded. Improvements made since last inspection.

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 Observed facility not following their TPHC procedures for potentially hazardous foods. Facilities TPHC procedures indicate food times will be marked on a spreadsheet. Facility uses TPHC for breakfast sandwiches and milk dispensing containers due to inadequate holding temperatures (bacon egg breakfast sandwich at 127F, ham egg breakfast sandwich at 108F, and milk at 53F).

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed one box of apples stored on the floor near the dry storage shelving.

3-302.15 Wash fruits and vegetables prior to use. Employees stated apples are not washed prior to being placed on the breakfast buffet line. Apples are intended for immediate consumption.

6-502.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed dusty ventilation covers and ceiling tiles throughout the kitchen.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed coffee and water being dumped into a handsink that is directly next to a dump sink in the front service desk area. CDI by instruction, notified employees to label each sink as 'handsink' or 'dump sink.'

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed 8 soup ladles' stored over the 3 compartment sink with visibly food debris on them. CDI- ladles were set aside for rewashing.4-501.114 Maintain sanitizer at correct concentrations. -P Observed sanitizer bucket at 0ppm quat concentration. CDI- sanitizer bucket was refilled to proper concentration.

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 mozzarella cheese in a flip top cooler not dated that was opened 11/24, diced tomatoes in a reach in cooler not dated that were opened 11/24, hummus in a reach in cooler not dated, egg patties not dated that were thawed on 11/24, and pepperoni in a reach in cooler not dated. CDI- hummus was discarded and appropriate dates were added to all other items.

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 Observed facility using TPHC for butter packets but saving the packets after service and recooling them. CDI by instruction, butter packets and ALL other foods held using TPHC shall be discarded after 4 hours.

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 two single use plastic ramekins without handles being stored in dry good containers and used for scooping.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single use hexagon plastic plates, paper to-go boxes, plastic bowls, and plastic bowl lids all stored uncovered and not inverted.

4-501.11 Maintain equipment in good repair. Observed several split gaskets on reach in coolers throughout the kitchen. This item was also noted on the transitional permit.