HOLIDAY INN EXPRESS & SUITES CHARLOTTE NORTH

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed cleaning cloths stored in kitchen handwashing sink. CDI - Cleaning cloths were removed. -0 points-

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 discard times for TCS foods on breakfast bar. Establishment uses dry erase board to track TCS foods but dry erase board was blank during inspection. CDI - PIC stated that breakfast is from 6AM - 9AM and marked remaining items were discard times. -1.5 points-

3-501.13 (A), (B), (C) Use approved thawing methods for frozen food such as in a cooler at 41F or below, completely submerged under cold running water according to the Code, or as a part of the cooking process. Pf Observed box of frozen bacon thawing at ambient room temperature on counter top. CDI - Bacon was moved to reach in cooler to continue thawing under refrigeration. -0 points-

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee preparing food while wearing bracelets. -0 points-

4-501.11 Maintain equipment in good repair. Observed three compartment sink separated from FRP in kitchen. Re-caulk three compartment sink to wall. -0.5 points-

4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturer label. -Pf Observed wash solution at three compartment sink at 98F. CDI - Hot water was added to increase water temp to 110F. -0 points-

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 2 inch pipe below flood level rim of floor drain in kitchen. -0 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. Observed no written procedures for breakfast items being held on time control. Establishment uses small dry erase board to track start time of hot food items. Half and half at coffee station and oatmeal were not included on dry erase board. Written TPHC procedures were created during inspection and e-mailed to PIC. PIC has been advised to post written TPHC procedures in kitchen for easy availability and compliance. -1.5 points- TPHC procedure template may be found at: www.mecknc.gov/foodsafety

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . Observed no functioning thin probe thermometer in kitchen. PIC provided new thermometer from office -0.5 points-

4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed cardboard on shelving in dry storage area. Cardboard was stained from absorbing food splash. Discard cardboard and/or replace with item that is non-absorbent, smooth, and easily cleanable. -0 points-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed sausage gravy being held on counter temping above 41F. PIC stated item was opened around 630 and has been there since. CDI- PIC removed item from counter to be cooled in WIC. Observed milk cartons at front of RIC temping above 41F. EHS observed an ambient temp of 41F but ambient temp rose quickly when door was opened. CDI- PIC voluntarily discarded items. 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 .

3-501.15 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 sausage gravy cooling at a rate of .06F/min in WIC. PIC removed covering and had item moved to shallow pans. EHS also discussed effective cooling methods to use in future. 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 .

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf. Observed omelets thawing in prep sink at ambient temp. CDI- EHS discussed approved thawing methods, PIC removed item from sink and put it in standing RIC. *REPEAT*

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed handle of spoon for sausage gravy at consumer self service breakfast bar stored in food. PIC removed spoon and replaced with clean utensil.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. *Observed - No CFPM onsite during time of inspection. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf- *Observed - Frozen egg patties, sausage patties and veggie omelets thawing in prep sink at ambient temperature. *CDI - EHS instructed PIC to thaw either using running water or refrigeration. Items were placed into standing RIC to thaw for tomorrow.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cream cheese above 41F..CDI..PIC voluntarily 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 .

3-501.19(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 Temps not taking after commercial reheat.No times discard times are being documented as well. REPEAT

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed new single door freezer.PIC will email EHS specs to ensure unit is commercial.

4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. Observed microwave with debris inside. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed Quat sanitizer reading at 100ppm per manufacturer quat should read 200ppm to 400ppm. PIC will call ECOLab out to adjust sanitizer. Mean while kitchen will use Quat sanitizer in housekeeping. EHS will return to check 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

3-501.18 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 Turkey sausage with 10/30 date marked for 10 days.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 .

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 procedure was not being followed. Temps are not taken after food is reheated for breakfast bar. CDI.PIC took temp of reheated food while EHS was present before putting out to be hot held.

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 glass containers and shake without labels.

3-306.12 (A) Condiments shall be protected from contamination by being kept in dispensers that are designed to provide protection, protected food displays with proper utensils, original containers designed for dispensing, or individual packages or portions. Observed cup stacked to high in dispenser.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed hard boiled eggs being held above 41F in cooler on buffet line. Ambient temp of unit 43F. PIC stated product placed into unit @6am(breakfast ends 9:30am). CDI: Product placed on TPHC and temperature of unit turned down. REPEAT VIOLATION.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed hard boiled eggs being held above 41F in cooler on buffet line. PIC stated product placed out between 5am-6am and discarded @9am when breakfast ends. CDI: Education provided.

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 for foods on TPHC. CDI: Education provided and PIC time stamped.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed spray bottle of sanitizer stored on prep table. CDI: Education provided and PIC moved bottle to approved location.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF Observed no EH policy with "big 6" illnesses listed. CDI: Education provided and PIC made aware of changes due to 2017 Food Code implementation.

2-501.11 Clean-up of Vomiting and Diarrheal Event Observed no written policy for vomit & diarrhea clean up. CDI: Education provided and PIC made aware of changes due to 2017 Food Code implementation.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed gravy and sausage being held below 135F. PIC stated product prepared @6am and discarded @9:30am when breakfast ends. EHS recommended use of TPHC, PIC agreed. CDI: PIC time stamped product and EHS provided TPHC paperwork. REPEAT VIOLATION.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. No CFPM on site during inspection.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed jimmy dean sandwiches being heated and put out for grab and go. Sandwich was below 135F. PIC said they do not reuse them for the next day and they only keep them out for 3 hrs. CDI-EHS provided TPHC forms for these items because of set-up they will not likely hold hot. EHS will verify time stamps. VR REQUIRED 5/29/2021

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed no thermometer on site, they had a broken one.

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 a heavily dented can stored in the dry goods area. PIC set aside to be returned and marked do not use.

Repeat violation 4-904.11 Display and handle single-use and single-service articles to prevent contamination. - Observed juice cup stored with the lip contact surface exposed.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF: Employees unsure of rules regarding reportable symptoms, infections, exposure, and restrictions. CDI- discussed with two present employees and supplied PIC with Employee Health Policy form for use.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P: Found several items on buffet line below 135 F. CDI- all items voluntarily discarded. Refer to temperature chart.

3-602.11 Food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -Pf: Observed bulk dispensers self service for cereals not labeled. PIC had binder with all labels included for customer information upon request, but dispensers not labeled.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Lower shelves on tiered shelves not 6" off floor. Food is on these shelves. Food being stored on upside-down drink pallets. Store on shelves 6" off floor.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Juice cups stacked with lip contact surface exposed.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Found covered employee drink in refrigerator with retail food.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed turkey sausage, gravy and eggs hot holding below 135F. See temperature chart for temperature observations. CDI eggs, gravy and sausage voluntarily discarded. REPEAT (Did not escalate points deducted because inspection was done near the end of breakfast and PIC had already removed lids which may have contributed to temperature loss, however we did discuss ensuring that food is positioned beneath the heat lamp during hot holding,)

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager on site during inspection. REPEAT VIOLATION.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed turkey sausage and eggs hot holding below 135F. See temperature chart for temperature observations. CDI eggs voluntarily discarded. Turkey sausage reheated above 165F.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed eggs holding out of temperature control. See temperature chart for temperature observations. CDI eggs voluntarily discarded.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed salt in plastic bag not labeled. CDI bag labeled.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed unprotect cup lip pieces.

4-501.11 Maintain equipment in good repair. Observed utensil drawer under oven peeling.

2-101.11 PIC shall be present during all hours of operation.-PF Observed no certified food protection manager on site.

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 two bags of eggs and sausage not date marked. CDI items labeled.

4-501.11 Maintain equipment in good repair. Observed drawer containing utensils peeling exposing particle board.

2-102.12 PIC demonstrates knowledge by being a certified food protection manager. Observed no certified food protection manager.

2-301.14 Wash hands before donning gloves and between gloves uses.-P Observed employee enter kitchen don gloves without washing hands prior. CDI employee removed gloves and properly washed hands.

5-202.12 Provide at least 100F water at handsinks.-Pf Handsink in men's and women's restroom not reaching 100F. CDI PIC contacted maintenance. VERIFICATION REQUIRED.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed dispensing nozzle of coffee maker soiled. CDI dispensing nozzle properly cleaned.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed omelets, gravy and sausage links hot holding in warmer below 135F. See temperature chart for temperature observations. CDI items voluntarily discarded. VERIFICATION REQUIRED.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed butter labeled keep refrigerated on ice pack. See temperature chart for temperature observation. CDI butter moved to refrigeration. REPEAT VIOLATION. VERIFICATION REQUIRED.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed several stacks of unprotected cup lip pieces. CDI employee covered cups.

4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed several pans and pan liners broken and melted.

2-102.11 PIC demonstrates knowledge by being a certified food protection manager. Observed no certified person in charge(PIC). Facility has 210 days from date permit was issued for compliance.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels in the employee restroom. Towels restocked during inspection.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed individual packages of cream cheese and butter on the buffet with an ice pack for temperature control. Only items touching the ice pack were cold enough. PIC will move both items to small refrigerator on buffet line starting tomorrow. Items pulled and returned to kitchen refrigerator.

3-501.13 Use approved thawing methods. Observed turkey sausage and omelettes thawing on the counter. Thaw under refrigeration, as part of the cooking process, microwave then immediatly put in convection oven or under running water.

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. 10 day VR (verification required)

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed a ring other than a plain ring on food service employee. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee's hair pulled back but no hair restraint in place.