HOLIDAY INN EXPRESS & SUITES

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 brown sugar and cinnamon not labeled on serving line. Corrected during the inspection (CDI) - Labels added.

4-501.11 Maintain equipment in good repair. - Observed gaskets torn in tall reach-in coolers.

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 powder cinnamon, brown sugar, syrup, raisins, and walnuts in secondary glass containers without any form of identification. PIC will have place orders made for foods.

4-903.12 Do not store single-use and single-service articles in toilet rooms; garbage rooms; mechanical rooms; under sewer lines; under open stairwells; or under other sources of contamination. Observed open single service items and condiments being stored underneath chemicals on storage rack. CDI - PIC moved single service items and condiments above all chemicals.

4-501.11 Maintain equipment in good repair. Observed three metal tongs used by customers for self service food station with plastic/rubber handles flaking apart. CDI - PIC voluntarily discarded items.

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 liquid residue and splash underneath customer self service drink station. Increase frequency of cleaning equipment.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed the only hand washing sink blocked by cardboard boxes. CDI -PIC instructed employee to remove cardboard boxes from in front of hand washing sink.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees working with food without any form of hair covering.

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed rows of plastic and paper cups next to beverage and coffee station without any form of protective packaging.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed residential chest freezer housing food for customer consumption located in dry storage room. CDI - PIC will have chest freezer removed.

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 cooked sausage gravy stored in reach-in with no date mark. CDI - PIC voluntarily discard. 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 sausage patties, cheese omelets, and two 2%milk containers in reach in cooler not date marked. CDI - PIC was able to date mark foods from today. Educated PIC on when to date marks foods due to this being a repeat violation.

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 cooked sausage links and patties cooling in seal ziplock bag. CDI - PIC placed food container into a ice bath to cool down properly and in to WIF. 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 .

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no test strips for quaternary sanitizer used for 3-comp-sink. 10 DAY VR required.

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 sausage in reach in cooler not date marked. CDI PIC voluntarily discarded. 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed 3 wet wiping cloths on counters.

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Single service bowls and plates stored unprotected in buffet area. CDI PIC inverted items. REPEAT

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee cell on top of the microwave. CDI EHS educated employee and she moved her cell phone.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed Quat sanitizer at 3 comp sink at 50ppm. PIC will use chlorine until sanitizer dispenser is repaired. CDI EHS gave PIC a few chlorine test strips to use and PIC demonstrated making up sanitizer with chlorine between 100-200 ppm. 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 open gallon of milk in reach in cooler with no date mark. Pic stated that it was opened yesterday. CDI PIC put date mark on milk. 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 .

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed single service bowls and plates stored unprotected un buffet line. CDI PIC inverted bowls and plates.

4-501.116 Concentration of the SANITIZING solution shall be accurately determined by using a test kit or other device. Pf Observed no Quat sanitizer test strips at facility. PIC will order both Quat and Chlorine test strips. VR needed 8-10-23 4-501.18 Maintain wash, rinse, and sanitize solutions clean. Observed wash water with large amount of debris. CDI PIC drained wash sink. 4-603.16 Washed utensils and equipment shall be rinsed prior to sanitizing. Observed dish washer not setting up wash, rinse, sanitize compartments when washing dishes. PIC stated that one compartment doesn’t hold the water. CDI EHS educated PIC and she set up 3 comp sink correctly.

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 3 employee drinks commingled with customer food in reach in cooler. CDI PIC put drinks in a container and put on the bottom shelf.

2-102.11 (C ) (2), (3), (17) 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 employee health process and procedures. -Pf- Observed PIC and food employee not able to properly demonstrate knowledge of foodborne disease prevention. Guidance was posted throughout. -CDI- EHS educated PIC on foodborne disease prevention and provided additional information posters and advised to review with all employees. -0-

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed food employee eating food in food prep area. PIC informed and educated employees on eating in designated areas. -0.5-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed milk, yogurt and boiled eggs holding in reach-in above 41F. Ambient temperature of reach-in was 42F. Refer to temperature chart. -CDI- PIC adjusted temperature to below 41F. Observed temperature at 38 F at end of inspection. -1.5- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P. Observed sausage gravy stored in reach-in with no date mark. PIC unable to verify when item was opened and stored in reach-in -CDI- PIC discarded item. -0- 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 .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed apples stored on floor in dry storage area. -CDI- PIC stored items off the floor. -0-

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed food employee wiping counters with wiping cloth not stored in sanitizer between use. -CDI- PIC educated on proper storing of wiping cloth.

4-501.11 Maintain equipment in good repair. Observed torn gaskets on reach-in. Replace. -0-

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf- Observed hot water at 3-comp sink at 92F. **VERIFICATION REQUIRED within 10 days. **REPEAT** -1-

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf Obsereved hot water at 3-comp sink only reaching 98F. PIC stated that they use hot water from the dispenser. Hot water at dispenser was 170F. CDI-maintenance was called out for the water. temperature of water was 116F.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. - Observed cups and lids unprotected stored on the counter for guests to grab. Corrected during the inspection (CDI) - Cups and lids were replaced with those still in protective plastic sleeve.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single service to go trays in a box on the floor.

4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. - Observed no thermometer in the tall reach-in cooler. -0.5pts-

4-501.11 Maintain equipment in good repair. - Observed torn gaskets in the tall reach-in cooler. Needs to be repaired. -1pt-

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC and no other person in the facility with no food manager certification. A certified Food manager needs to be on site at every hour of operation.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drinks stored in the same place with customer food. CDI. PIC removed to a designated location.

6-301.14 Post a handwash sign at each handsink. Observed employee restrooms with no hand washing signs. Needs to have hand washing signs.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed milk holding in the RI at 45F. Informed PIC to keep all TCS food 41F or below.

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 sausage in the RI with no date mark on it. CDI. PIC date marked.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees in the kitchen with no hair restraint. CDI. Employees wore a hair cover.

4-501.11 Maintain equipment in good repair. Observed a RI cooler temperature gauge reading 60F. CDI. PIC repaired the gauge.

5-501.17 Provide a covered waste bin in female restrooms. Observed female restroom bin with no cover. Needs to have a cover on it.

5-501.114 Ensure drain plug on dumpsters, waste containers is in place. Observed dumster outside with no drain plugs. Needs to have drain plugs.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee items stored in dry storage and reach in coolers haphazardly. Provided designated areas for such items, separated from customer food items and utensils.

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

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 multiple holes in the wall of the dry storage 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. Observed mop sink with residue accumulation in one corner.

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 types of folded eggs and sausage patties in bags opened yesterday not date marked. CDI items labeled.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed lip pieces of juice cups exposed.

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

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed large cart stored in front of handsink. CDI cart relocated.

3-403.11 (C ) Reheat commercially processed, ready-to-eat food to 135F within 2 hours if food is to be hot held until service. -P Observed omelets, sausage and eggs not being reheated above 135F for hot holding. CDI items were reheated above 135F to correct. VERIFICATION REQUIRED.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed eggs, gravy, omlets and sausage in hot holding below 135F. CDI all items were reheated above 165F to correct. REPEAT VIOLATION. VERIFICATION REQUIRED.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed two bags of eggs and two containers of sausage gravy holding out of temperature control. CDI items were placed in reach-in cooler until employee is ready to actively prepare/reheat items. DO NOT REMOVE ITEMS FROM TEMPERATURE CONTROL UNTIL READY TO PREPARE.

4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. Observed thermometer in reach-in display cooler nonfunctional.

3-306.11 Protect food on display using shields, packaging, or other effective means. -P Observed items in hot holding unit not properly shielded or protected. Observed dry goods in containers for customer self-service not properly shielded or protected. VERIFICATION REQUIRED.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed clean equipment dry in contact with linen.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed lip pieces of customer self-service cups not shielded or protected.

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

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

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no handsoap provided at handsink in kitchen. CDI handsoap provided.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed eggs and turkey sausage in hot holding unit below 135F. CDI items voluntarily discarded. Hot holding unit turned up.

3-501.13 Use approved thawing methods. Observed 3 bags of eggs, egg patties and sausage thawing out of temperature control.

3-304.13 Linens and Napkins, Use Limitations - C Observed washed apples drying on cloth towel.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed clean dishes drying on cloth towel.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed crock pot stored in kitchen.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFM on site. New establishment.

2-201.11(A) Ensure food employees understand when to report illnesses, symptoms and exposure.-P Observed no employee health policy in place. CDI: Copy provided today.

5-202.12 Provide at least 100F water at handsinks.-Pf Observed water at handsink at 80F. Maintenance adjusted hot water heater. Water tok aproximately 10 min. to heat up. CDI: Water at 100F by end of inspection. Provide easy access to hot water.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed turkey sausage HH for service below 135F. CDI: Sausage discarded. VERIFICATION REQUIRED

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed cremed cheese on display under no refrigeration at 63F. CDI: Items discarded at end of breakfast.

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 canned sausage gravy cooling in RIC while tightly covered. CDI: Item vented.

3-602.11 Food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -Pf Observed cereals in dispensers with only common name. Provide proper labeling of products. VERIFICATION REQUIRED

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed ants in kitchen near trash can.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed one cloth on counter that was wet.