HOME 2 SUITES BY HILTON CHARLOTTE AIRPORT

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed in-use quaternary sanitizer spray bottle at 0PPM. CDI - PIC discarded solution and obtained new sanitizer solution from wall dispenser 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

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed yogurt above 41F from C/H dispenser unit. Yogurt bag was placed inside dispenser yesterday stated by PIC. Dispenser also had ice build up inside external digital thermometer was observed at 32F See temp chart. CDI - PIC voluntarily discarded yogurt bag and placed work order for dispenser. 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 .

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 at breakfast station 4-hour TPHC procedures with oatmeal not timestamp and sliced pepper jack, cheddar, and Swiss without time stamps. Sliced cheeses were observed above 70F. CDI - PIC voluntarily discarded sliced cheese and accurately time stamp oatmeal.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in use wet wiping cloths on counter tops not being held in sanitizer container. CDI - PIC placed wet wiping cloths in red sanitizer bucket located in lobby food cart.

4-501.11 Maintain equipment in good repair. Observed soap, sanitizer chemical dispenser at 3-comp-not functioning. Work order has been placed to have system repair. EHS To return to verify repairs have been completed. Kitchen is currently using wash, rinse at 3-comp-sink and final sanitizing step in high temp dish machine.

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 at beverage dispenser food debris and build up underneath and around nozzles. Increase frequency of cleaning unit.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed large fan, cell phone, keys, and personal stored on counter tops in kitchen. CDI - PIC relocated items to break room.

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

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 patties, sausage patties, and oatmeal, without any time indications of 4 hour TPHC. 4-hour TPHC procedures are posted on wall. CDI - PIC was allowed to place time stamps on windows of display case 7:30AM-11:30AM

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed two kitchen employees preparing food without any form of head/hair covering. PIC obtained hairnets.

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 uncovered plastic plate of personal breakfast food stored on top of cereal containers located on prep table. CDI - PIC voluntarily discarded plate of food.

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 black metal pitcher of 2%milk at coffee station without any time indication of 4-hour TPHC. CDI - PIC was allowed to place time stamp under pitcher 6:00AM-10:00AM. Temperature was observed at 48F. 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 sliced cheddar and Swiss cheese without any time indication of 4-hour TPHC at breakfast counter. CDI - PIC was allowed to place time stamp on outer container 6:00AM-10:00AM. Temperature was observed at 51F.

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 columns of black plastic lids, white styrofoam bowls, and clear plastic cups not in any protective packaging out on counter tops for customer grab and go service. PIC will keep items in original plastic protective sleeves going forward.

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 no time stamp or any indicators for grits being held on 4-hour TPHC per TPHC template. CDI - PIC voluntarily discarded food.

4-402.11 Fixed equipment shall be spaced to allow access for cleaning around the equipment or sealed to adjoining equipment or walls. Observed 3-comp-sink no longer fully sealed to wall. Work order will be placed.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed ear buds/case on prep counter and charger cord on top of boxes of food. CDI - PIC moved personal items to break room. 6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee cups and dishes being washed and co-mingled with food establishment dishes. CDI - PIC separative personal items away from establishment dishes and will keep personal items on the lower shelf. 6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed employee food co-mingled with food establishment food in reach in cooler. CDI - PIC was able to label a container "Employee Items" and place them on the lower shelf of reach in cooler.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed milk and yogurt in grab n go cooler above 41F. PIC stated that it was put in 2 hrs ago. Ambient air of cooler is 44F and their refrigerator thermometer read 48F. Maintenance arrived during inspection and PIC put milk and yogurt in a bin on ice for remainder of breakfast. REPEAT VR needed 2-2-24 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 .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed spray bottle of glass cleaner on bottom shelf of prep table with coffee. CDI PIC moved to chemical storage area.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed PIC drying clean dished with a cloth towel. CDI EHS educated PIC and she rewashed dishes and allowed to air dry.

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 use forks stored unprotected in grab n go area. CDI PIC discarded unprotected forks and put out new ones.

4-501.11 Maintain equipment in good repair. Observed grab n go cooler not holding TCS food at 41F or below. Ambient air is 44F and unit’s thermometer reads 48F. Maintenance will service unit once breakfast has ended. VR needed 2-2-24

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM on duty during inspection. REPEAT For more information on becoming a certified food protection manager 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 milk and cheese omelettes in reach in cooler above 41F. Observed milk in grab n go case above 41F. EHS advised PIC to take temperature of milk when being delivered. 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P Observed cheese omelettes and sandwiches in grab n go warmer without a start and discard time. PIC said they were put in at 7:30 and 8:00 am and she wrote time in case with a dry erase marker. REPEAT

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 thermometer for dish machine not working properly. PIC stated that it was purchased since the last inspection and has never worked correctly. EHS verified that dish machine final rinse is 171F. REPEAT VR needed 9-9-23

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee clothing and personal items on bottom shelf of prep table with food. CDI PIC moved employee possessions.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC with an expired CFPM. No other CFPM onsite during today’s inspection. -1- For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed cheese omelets at 51 F inside reach-in unit. Products were used for services and placed into unit prior to EHS arrival. CDI - Foods transferred to reach-in freezer to cool towards < 41 F. -0-

3-501.19(B)(4)(5) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. - P. Observed no start or end times on sandwiches and omelets in warmer. Employee present confirmed that the products were set out for services 30 minutes prior to inspection. CDI - Start and end times posted. -1.5-

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 means to test under counter dish machine high temperature sanitizing. EHS verified with dish temp device that the machine is functioning.***VR to be conducted by no later than 6/24/23. -0.5-

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -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 breakfast sandwiches and omelets in the warmer that were below 135F. PIC stated that the foods were put out at 8:00. CDI-sandwiches were reheated to 165F. REPEAT. EHS discussed TPHC with PIC

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -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 breakfast sandwiches and omelets in the warmer that were below 135F. PIC stated that the foods were put out at 8:30am. CDI-sandwiches were reheated to 165F. REPEAT

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF Observed lack of awareness of reportable symptoms by PIC. CDI through discussion and emailing of new employee health policy that has the 6 reportable foodborne illnesses.

2-501.11 Clean-up of Vomiting and Diarrheal Event. Observed no written procedure for vomiting or diarrheal events. CDI-discussion with GM and PIC, emailed guidance

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Through discussion with staff he stated that he washed the strawberries in the hand sink. CDI-through discussion with PIC that hand sinks are only for hand washing. Anything else to be washed in 3-comp sink

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed oatmeal at 114F. Staff said it was too hot so turned it off. TCS food must maintain 135F or more, if equipment isn't working properly replace. CDI-disposal

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cut strawberries and blueberries on counter. These items must be 41F or below. Recommend putting on TPHC. Emailing TPHC plan. CDI-disposal

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 cut strawberries tightly covered during cooling. CDI-vented wrapping

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed a loose fitting watch on kitchen staff.

4-501.11 Maintain equipment in good repair. Observed ice floe in freezer. Repair so ice is not building up on interior or dripping onto food packaging

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf- Observed no paper towels at the handwashing sink. Corrected during the inspection (CDI) - Paper towels were provided. -1pt-

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P. Observed employee wrapping apples to put out on breakfast bar with bare hands. CDI: education provided to staff; gloves were donned; apples were washed.

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

General Comment: 6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C. Observed a bag with employee food inside stored on top of boxed food from customers inside reach-in cooler.

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 facility using single use, paper cups without a handle as scooping devices for dry goods such as cereal products. Facility must provide a handled scooping device made of a durable, smooth, easily cleanable substance.

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 improperly wash hands twice. Both times, employee washed hands less than 15 seconds and recontminated hands when turning off knobs. CDI discussion with PIC concerning properly handwashing procedures.

4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - P Observed employee running sanitizer over containers then immediately wash sanitizer off with water. CDI discussion with employee concerning proper wash, rinsing and sanitizing procedures. VERIFICATION REQUIRED TO ENSURE PROPER TRAINING.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed oatmeal hot holding below 135F. See temperature chart for temperature observations. CDI oatmeal voluntarily discarded. VERIFICATION REQUIRED.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed cream cheese and TCS butter packages above 45F. See temperature chart for temperature observations. CDI items voluntarily discarded. VERIFICATION REQUIRED.

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 packaged sandwiches for customer self-service and cereals not labeled. REPEAT VIOLATION. VERIFICATION REQUIRED.

3-306.13 (B) and (C) Consumer Self-Service Operations - PF Observed facility using gallon carton milk for customer self-service. CDI milk removed from service. 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 food employee wearing watch and braclet. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee not wearing a hair restraint.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed employee towel drying dishes after washing sanitizer off.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed cream cheese packs under no temperature control and not held on TPHC. CDI: Items discarded at end of breakfast today. PIC directed to make sure chilly box is frozen and to place less product in the box so that it can hold cold.

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 no labels. VERIFICATION REQUIRED

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed box of oranges on the floor. CDI: Oranges relocated to shelf.