HAMPTON INN BREAKFAST

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). 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 . 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed milk in the RI without dates. CDI. PIC indicated that it was opened yesterday and dated it. Observed an open container of hard boiled eggs being held in reach in cooler without a date mark. CDI: PIC date marked item.

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

6-301.14 Post a handwash sign at each handsink. Observed hand sink without hand sign. CDI. PIC was provided another.

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 eggs, sausage and potatoes being held on TPHC on buffet without a time marked to indicate when the 4 hour period began and ended. CDI: PIC marked foods with start time. REPEAT.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf. Observed no test kit for sanitizer in the facility during inspection. EHS will be back to check on the item.

REPEAT 2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF For more information on employee health policy please visit: http://meck.co/FoodSafety. Observed PIC unable to list any of the symptoms or illnesses and facility does not have any documentation. CDI: EHS provided PIC with employee health policy.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed an open container of potatoes being held in reach in cooler without a date mark. CDI: PIC date marked item. Repeat ***all other items dated.

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 eggs, sausage and potatoes being held on TPHC on buffet without a time marked to indicate when the 4 hour period has elapsed. CDI: PIC marked foods with start time of 6am. REPEAT.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee wearing wrist watch while working with food.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed an open container of hard boiled eggs being held in reach in cooler without a date mark. CDI: PIC date marked item.

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. TPHC procedure template may be found at: www.mecknc.gov/foodsafety Observed TCS items being held on TPHC on buffet without written procedures available. CDI: EHS provided a copy which was filled out on-site.

3-602.11(C) Bulk food available for consumer self-dispensing shall be prominently labeled in plain view with the manufacturer label provided with the food, or another method of identification that includes the information in 3-602.11 (B)(1), (2), and (6). Observed bulk cereal available on buffet without a manufacturer label. Provide manufacturer label for cereals. REPEAT.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed domestic coolers and freezers in prep room and storage room. Replace household equipment with ANSI certified or equivalent equipment. REPEAT

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 104F in wash compartment of 3 compartment sink. CDI: Employee refilled wash solution with hot water measuring 126F.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety Observed PIC on duty with a Food Protection Manager certification that expired 8/24. A Food Protection Manager with an active certification shall be onsite during all hours of operation.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed a bag of shredded cheese being held on prep counter at 50F. PIC stated bag of cheese had been on the counter for approximately 3.5 hours. CDI: PIC voluntarily discarded cheese. REPEAT.

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 eggs, sausage and potatoes being held on TPHC on buffet without a time marked to indicate when the 4 hour period has elapsed. CDI: PIC marked foods with start time of 6am. REPEAT.

3-602.11(C) Bulk food available for consumer self-dispensing shall be prominently labeled in plain view with the manufacturer label provided with the food, or another method of identification that includes the information in 3-602.11 (B)(1), (2), and (6). Observed bulk cereal available on buffet without a manufacturer label. Provide manufacturer label for cereals. REPEAT. 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 working containers of sugars and other food items with no labels. Label working containers of food. REPEAT.

3-306.11 Protect food on display using shields, packaging, or other effective means. -P Observed apples and pears being stored on display unprotected. Use packaging to protect fruits that are not peeled or washed by consumer prior to use.

3-302.15 Wash fruits and vegetables prior to use. Observed pears on buffet in which sticker was still on skin. Peel sticker and wash produce prior to offering to consumers on buffet.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed a stack of metal containers being held wet nested on clean storage shelf above 3 compartment sink. Allow equipment to air dry prior to stacking.

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 boxes of single use articles being stored on floor in storage room. Store single use articles at least 6 inches above the floor.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed domestic coolers and freezers in prep room and storage room. Replace household equipment with ANSI certified or equivalent equipment. REPEAT

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed facility using quat sanitizer to sanitize equipment in 3 compartment sink and prep counters with no test strips available. VERIFICATION REQUIRED within 10 days to ensure facility obtains test strips for measuring concentration level of quat sanitizer.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed a zip lock bag over faucet of hand sink in prep area. CDI: PIC removed zip lock bag. REPEAT. Points not escalated due to multiple violations during previous inspection.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed milk being stored at 48F in reach in self serve reach in cooler at buffet. CDI: PIC voluntarily discarded milk.

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 all food items being held on TPHC on buffet without a time marked to indicate when 4 hour period has elapsed. CDI: PIC marked items with time food was placed on buffet. REPEAT. Points not escalated due to multiple violations on previous inspection.

3-602.11(C) Bulk food available for consumer self-dispensing shall be prominently labeled in plain view with the manufacturer label provided with the food, or another method of identification that includes the information in 3-602.11 (B)(1), (2), and (6). Observed bulk cereal available on buffet with a manufacturer label. Provide manufacturer label for cereals. 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 containers of spices and nuts with no labels. Label working containers of food.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed domestic refrigerator holding non TCS foods for the facility. REPEAT

2-102.11 (A) - (C )(1), (4)-(16) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to the operation of the food establishment. -Pf. Observed PIC unable to answer EHS questions regarding employee health policy and unable to explain date marking system or TPHC procedures. CDI: EHS provided education on date marking, employee health policy and TPHC procedures. 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.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed box of bacon thawing on hand sink preventing employee access. CDI: PIC moved box of bacon back into cooler to complete thawing process. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed paper towel dispenser inoperable at hand sink in prep area. CDI: PIC removed paper towels from dispenser and placed on top of hand sink to ensure paper towels were accessible to employees.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed an open container of gravy and pancake batter being held in reach in cooler with no date marks. PIC stated items were prepared yesterday. CDI: PIC date marked items.

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. Observed items being held on self serve breakfast bar on TPHC without written procedures. CDI: EHS completed TPHC written procedure form onsite. Observed items on breakfast bar being held on TPHC without a time marked to indicate when 4 hour period has expired. CDI: PIC marked items with time of expiration. TPHC procedure template may be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 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

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed box of raw bacon being thawed on hand sink. CDI: PIC placed bacon back in cooler to complete thawing process. Temperature of bacon was measured at 31F by EHS.

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 coffee and tea being stored on floor in storage room. CDI: PIC placed items on shelf.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed containers being stacked wet nested. CDI: Containers were unstacked to allow for air drying.

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed box of single use spoons being stored on floor in storage room. CDI: PIC placed spoons on shelf.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed domestic refrigerator holding non TCS foods for the facility. REPEAT

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed 2 employee bags being stored on storage shelf amongst food items. CDI: PIC removed bags.

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

REPEAT 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed bowl of single serve cream cheese above 41F on buffet line. CDI: PIC placed cream cheese in freezer to cool. EHS and PIC discussed placing cream cheese on TPHC. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed spray bottle of sanitizer not labeled. CDI: Item was labeled.

REPEAT 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed domestic refrigerator holding non TCS foods for the facility.

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 in use wash water at 103F. CDI: PIC drained and refilled sink, water is now 114F.

REPEAT 2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF For more information on employee health policy please visit: http://meck.co/FoodSafety. Observed PIC unable to list any of the symptoms or illnesses and facility does not have any documentation. CDI: EHS provided PIC with employee health policy.

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P. Observed food employee wash dishes, don single service gloves and start preparing food without washing hands in between. CDI: Food employee removed gloves and washed hands.

REPEAT 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed cream cheese sitting out on breakfast buffet above 41F. CDI: PIC voluntarily discarded items. Points decreased due to improvement from last inspection.

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

4-501.11 Maintain equipment in good repair. Observed facility’s sanitizer compartment in the 3 comp sink slowly draining due to drain stopper not working correctly. Observed facility’s reach in freezer with an ambient air temperature of 36F. Repair items. REPEAT 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed facility with domestic refrigerator holding non TCS foods for the facility. Facility also has domestic chest freezers in a separate area from the kitchen.

2-101.11 (A) PIC shall be present during all hours of operation. -Pf Observed no PIC present. CDI- informed employees on duty that a certified PIC must be present at all times during operation.

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. Employee on duty at time of inspection is not a certified food protection manager. C

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF For more information on employee health policy please visit: http://meck.co/FoodSafety. Employee on duty did not have any knowledge of employee health policy requirements. CDI by education. Employee health handout emailed to hotel general manager.

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. CDI by education with employee on duty. Handout also provided.

5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed only hand sink in kitchen with bucket stored in basin and chairs in front of hand sink making it difficult to use. CDI- bucket and chairs moved.

4-703.11 After cleaning, equipment, food contact surfaces, and utensils shall be sanitized using an approved method.-P For more information please visit: http://meck.co/FoodSafety. Observed employee wash and rinse utensils and no sanitizer step completed. No sanitizer was made at time of arrival. CDI- educated employee on how to properly make sanitizer. Sanitizer made in 3 comp sink and all utensils sanitized.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed hard boiled eggs and cream cheese on breakfast buffet holding above 41F. See temperature chart. Observed cream cheese in household domestic refrigerator holding above 41F. CDI- all items discarded or relocated. Discontinue using domestic refrigerator for TCS foods. Recommend to use time as a public health control for items on breakfast buffet.

4-204.112 (B) Provide and position correctly an air thermometer in cold/hot holding equipment. Observed no thermometer in refrigeration unit on breakfast buffet or inside domestic refrigerator. 4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf. No food thermometer was available at time of inspection. Verification required.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet towels stored on prep surface in kitchen area. CDI- sanitizer made and placed in bucket for use.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Do not use towels to dry clean utensils. Observed employee using towel to dry platter. CDI- by education.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed domestic/household refrigerator in kitchen area. Unit is not designed for commercial use and is not maintaining temperature of food less than 41F.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf. No test strips available for use at time of inspection. Verification required.

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P - Observed food employee turn off faucet with their bare hands and not use barrier. CDI by instruction.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed butter, cream cheese, cut melon, eggs, milk cold held above 41 degrees F. See temperature chart above. TPHC discussed with employees. Handout provided while on-site.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed container of dry food ingredient not labeled by common name on storage shelf.

2-402.11 Effectiveness-Hair Restraints - C - Observed food employee not wearing hair restraint.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of metal pans / lids. 4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C - Observed sanitizer container and mop handle stored next to clean linen on chair.

4-904.11 Kitchenware and Tableware-Preventing Contamination - C - Observed single-service cups stacked with lip contact area exposed / unprotected. 4-502.13 Single-use and single-service articles may not be reused. - Observed single-service manufacture containers being re-used for other food storage.

4-205.10 Food Equipment, Certification and Classification - C - Observed "household" refrigerators used in facility and not holding TCS foods at required temperature on bottom shelf and in small low prep unit. CDI, foods voluntarily discarded by PIC.

4-302.14 Sanitizing Solutions, Testing Devices - PF - Observed test strips on site missing color indicator. Vr to ensure that facility has proper and accurate test kit provided on-site. Vr required.

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered garbage can in women's restroom.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed outdoor dumpster lids and doors left open.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Tray of cookies blocking only hand sink. CDI - Cookies relocated.

4-501.11 Maintain equipment in good repair. Split gasket on glass door display cooler. Replace.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean crumbs and food debris from glass door display cooler gasket.

2-201.11(A) Ensure food employees understand when to report illnesses, symptoms and exposure.-P Food worker has limited knowledge of health policy requirements. CDI - Adhesive health policy handout poster left with facility to post in kitchen.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Red potatoes, cheese omelets, and sausage links holding below 135F at customer self serve buffet. CDI - Discarded. EHS left TPHC procedure form and explained procedure to staff.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Cut melon, skim milk, 2% milk, and cream cheese labeled "keep refrigerated" all holding above 45F. CDI - All discarded. TPHC form left; EHS suggested TPHC for these items.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Quat sanitizer testing well above 400ppm in three comp sink. CDI - Sanitizer dumped and remade; EHS demonstrated to correct way to make sanitizer.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. No test strips available to test quat sanitizer. VR - Will return within 10 days to verify correction.

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

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

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Red potatoes holding below 135F in steam table. CDI - Placed on TPHC for today. Left TPHC paperwork and suggested facility use TPHC on all buffet items.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Milk in milk pitcher holding above 45F. CDI - Placed on TPHC for today. Left TPHC paperwork and suggested that facility use TPHC on all buffet items.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Sanitizer in three comp sink testing above 400ppm quat. CDI - Diluted to 400ppm.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed an employee that has their servsafe but is unable to provide documentation.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed the cut fruit cold holding above 45F. CDI-The fruit was discarded and a new batch was brought out. More ice was added to the container. REPEAT.

4-501.11 Maintain equipment in good repair. Observed missing drain plugs for the 3-compartment sink. The compartments are not able to be filled. The employee is able to properly sanitize equipment by using the sanitizer hose and covering the equipment fully. Have replaced.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed fruit cold holding above 45F. CDI-More ice was added to the pan.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed single service cups stored in the dry storage containers. CDI-The cups were discarded. Only use scoops with handles that are stored out of the product to prevent cross contamination.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no test strips for the QUAT sanitizer. CDI-A handful of test strips were given today. Test strips have already been ordered.

6-501.18 Maintain handwashing sinks, toilets and urinals clean. Observed buildup on the toilet seat in the womens restroom. Have cleaned.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed two employee cups sitting on the counter and the storage rack. Ensure that employee drinks are stored where no food and equipment prep, storage are being kept. CDI-Both drinks were discarded.

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands.-P Observed employee start washing hands with gloves still on. CDI-Had employee remove gloves then start washing hands.

4-702.11 Before Use After Cleaning - P Observed employee only washing and rinsing the equipment with no sanitizer step at the end. CDI-Explained to the employee that sanitizing is needed after rinsing equipment. Had the employee fill the compartment with sanitizer and had the equipment properly sanitized.

3-306.11 Protect food on display using shields, packaging, or other effective means. -P Observed apples not proper shielded or covered. The apples are stored on a large center table. Have wrapped to allow for proper protection from contamination. REPEAT.

Observed no certified food protection manager onsite today. Points for this violation will not be taken until 210 days past the permit issue date. 2-102.11 PIC demonstrates knowledge by being a certified food protection manager.

Observed no employee health policy today for food service workers. Health policy emailed to PIC today. Review this with all employees and have them sign to correct. VR by 6/16. 2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF

| Observed an empty box stored on the handsink today- moved to correct. 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf

In discussion with the PIC, it was found that dishes are washed and rinsed, but not sanitized. Discussed the proper wash, rinse, sanitize, and air dry process with PIC today to correct this. Be sure all employees know this method and use it on all multiuse utensils and equipment that contact food. 4-702.11 Before Use After Cleaning - P

Observed potatoes in the oven holding at <135F today- oven potatoes reheated. Observed omelet and sausage holding at <135F on the steam table today- Products discarded today. Do not turn off oven if food is inside. Keep water level up on the steam table and use a deeper pan for the omelets and sausage, just as the potatoes have. 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P

Observed omelets stored at room temperature today in the kitchen. reheated to correct.

Observed an unknown chemical in a water bottle today- bottle discarded to correct. 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf

Observed apples offered for sale where they are open to customer contamination. The apples did not have any sneeze guard, cover, or a sign warning customers to wash before consumption. Sign added today to correct. 3-306.11 Protect food on display using shields, packaging, or other effective means. -P