STAYBRIDGE SUITES CHARLOTTE BALLANTYNE

2-101.11 (A) PIC shall be present during all hours of operation. -PF EHS observed no PIC present during beginning of inspection. CDI - PIC arrived during inspection. (0)

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

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 EHS observed no time stamps for hot/cold items on breakfast buffet. EHS observed proper procedure posted. EHS discussed procedure with PIC and food employees. Food employees and PIC exhibited no knowledge of procedure for TPHC. Food employee stated they were instructed to place food on buffet and discard at end of service. Facility runs buffet from 6:30-9:30am. EHS provided education on procedure. PIC stated when EHS returns for verification visit they will review procedure with EHS to ensure there are no gaps in training. PIC stated this procedure will be provided to staff. EHS observed food being discarded due to service ending prior to end of inspection and prior to exceeding four hours. 10-DAY VR required to asses long term compliance. (1.5)

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. EHS observed items on buffet such as granola and other toppings unlabeled. EHS advised to label all working containers of food. (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 EHS observed no max/min thermometer on site for testing max temperature. 10-DAY VR required. (0.5)

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. No CFPM present during inspection. (0) For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF PIC stated employees are contracted through luxury services and unaware if employees are trained on employee health prior to starting. PIC stated the training program for food employees does cover some foodborne illness information but not all required by the code. EHS provided PIC with copy of employee health agreement and will return to observe compliance. 10 day VR required. (1) For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

4-703.11 After cleaning, equipment, food contact surfaces, and utensils shall be sanitized using an approved method.-P EHS observed facility using single compartment sink to wash and rinse equipment and utensils under 80F water. PIC stated the equipment and utensils would later be sanitized but EHS observed no sanitation step prior to food employee cloth drying dishes for storage. PIC stated dish machine is down and facility has been manually washing dishes. EHS advised that due to dish machine being down the three compartment sink shall be set up with a wash, rinse, and sanitize compartments to effectively wash, rinse, and sanitize prior to storing. CDI - PIC set up three compartment sink to effectively wash, rinse, and sanitize all equipment and utensils. (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: 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed numerous items above 41F (see temp chart). EHS observed items overfilled on cold lines and some TCS items stored out of refrigeration. CDI - PIC stated items were prepared prior to breakfast starting. PIC removed items from bar to be quickly cooled in RIC. EHS provided PIC with TPHC form as an option moving forward. (1.5) 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 .

3-501.18 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 cut melon, diced tomatoes, diced ham, and diced turkey without proper date markings. PIC stated they have been working on date marking since last inspection. EHS advised items shall be date marked after preparing if the intent is to store beyond 24 hours. CDI - EHS verified with food employees and PIC on preparation date and allowed PIC to properly date cut melon, diced tomatoes, diced ham, and diced turkey. EHS advised during next inspection TCS foods may be required to be discarded. (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 .

3-501.15 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 EHS observed cut melon, diced ham, diced turkey, and boiled eggs cooling in RIC from preparation at 7:30am. EHS observed no change in temperature after 30 min. EHS observed TCS foods cooling in deep containers with tight fitting lids. CDI - PIC removed lids to quickly cool TCS items within cooling parameters. REPEAT. (0.5) 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

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 EHS observed Alfredo sauce and pre-cooked meatballs thawing in standing water in three compartment sink. CDI - PIC removed items from standing water and placed under prep sink with running water at 66F. (0.5)

4-901.11 (B) After cleaning and sanitizing, equipment and utensils may not be cloth dried. EHS observed food employee drying off clean dishes with cloth. EHS advised that equipment and utensils shall only be air dried. (0.5)

4-501.15 Operate a warewashing machine in accordance with the data plate. EHS observed dish machine not in use during inspection. PIC stated machine is having issues filling and running a cycle. PIC stated facility is manually washing dishes until unit can be repaired. EHS advised to have unit assessed and repaired as soon as possible. 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 EHS observed facility using single compartment sink to wash and rinse dishes. EHS observed temperature of water at 80F. CDI - PIC set up three compartment sink with water at 110F. (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 two holes in the ceiling for ventilation with no cover. EHS advised to provide cover for ventilation fixtures. (0)

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. EHS observed food employee personal belongings being stored on same shelf as food items and equipment. EHS advised to dedicate a space away from food and clean equipment for the orderly storage of employee belongings. (0)

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 undated sliced melon and hard boiled eggs inside RIC. CDI- PIC dates cooling eggs and sliced melon prepped yesterday. (-1.5) 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 .

3-501.15 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 deep container of hard boiled eggs cooling in RIC with lid. CDI- Eggs rapidly cooled once lid was removed. (-0)

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 cereals decanted into self-service containers on breakfast line without nutritional information. EHS advises staff to affix nutrition label nearby to food, including the allergen information. (-1)

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. Observed need for cleaning of walls and floor throughout- particularly on ground near ware-washing, and walls adjacent to oven. (-0.5)

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed plastic container being rinsed inside hand sink basin. CDI- Food employee removed container and sanitizes basin. (-1)

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sliced ham in RIF at 44F. PIC states ham was recently in-use, and rapidly drops to below 41F. (-0) 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 .

3-501.19(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 line items on TPHC without time labels. Service has concluded, PIC states labels will be affixed going forward. 10 day VR required. (-1.5)

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . Observed no thin probed food thermometer onsite. PIC shall procure a probe thermometer at earliest opportunity. 10 day VR required. (-.05)

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 cereals inside self-service dispensers without labels. EHS advised the PIC on what information to include on labels going forward. (-0)

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed melons in boxes stored on the ground. PIC states melons are slated for discard and will not be used. (-0)

4-501.11 Maintain equipment in good repair. Observed broken ice machine with missing parts. Repair, replace, or remove from the premises. (-0)

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered waste bin in employee restroom. (-.05)

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 missing cover for AC vent on ceiling. Replace at earliest opportunity. (-0) 6-501.113 Store tools such as brooms, mops, and vacuum cleaners in an orderly manner to facilitate cleaning of the storage space and so they do not contaminate other items. Observed storage of vacuum cleaner and cots for the hotel inside kitchen beside ice machine. Remove items which are not necessary to the kitchens operation. (-0) 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 accumulation of dust and debris on back wall, air vent, and attachments. Increased cleaning frequency is recommended. (-0)

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee cell phone on prep top. (-.05)

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf EHS observed no paper towels at handsink in kitchen. CDI employee replenished handsink with paper towels. -1 point

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P EHS observed no sanitizer concentration level in sanitizer buckets. PIC states that sanitizer dispenser in 3 comp sink will be serviced this week. EHS advised PIC to use bleach and water to use while sanitizer dispenser is being serviced. A 3 day VR will be conducted. -1.5 points 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

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. EHS observed no sanitizer concentration in sanitizer buckets. -.5 points

4-501.11 Maintain equipment in good repair. EHS observed chipped/broken handle on reach in cooler in kitchen. -0 points

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Raw eggs stored on shelf above RTE strawberries and ham. CDI - Eggs moved. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Interior of ice machine is building up dust. Clean.

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. Facility is holding food on TPHC but did not see any TPHC procedures. CDI - Form given and filled out on site. TPHC procedure template may be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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

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 reporting agreement doesn’t include nontyphoidal Salmonella. CDI-REHS educated and provided PIC with an updated employee reporting agreement to properly inform food employees. -REPEAT VIOLATION-

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf No paper towel observed at hand sink. CDI-PIC provided paper towel at hand sink.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed cleaning needed for build up on drink dispensing spouts. 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 milk and yogurt in RIC without date marking. PIC stated items were opened yesterday. CDI-PIC labeled items with yesterdays date. 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 .

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed chlorine sanitizer well above 200ppm at in use sanitizer bucket. CDI-PIC emptied sanitizer bucket.

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. Facility uses hot water as the sanitization method in their mechanical warewashing operation and they do not have an irreversible registering temperature indicator. VR-A verification visit will be conducted in 10 days. -REPEAT VIOLATION-

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 buildup on external nozzles on drink dispensers.

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 dirt and debris on floors in need of cleaning throughout facility specifically under equipment.

6-501.14 Change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. Observed cleaning of dusty vents and fan in kitchen.

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 reporting agreement doesn’t include nontyphoidal Salmonella. CDI-REHS educated and provided PIC with an updated employee reporting agreement to properly inform food employees. -REPEAT VIOLATION-

4-501.11 Maintain equipment in good repair. Observed leaking dish machine leaving a pool of water after each run of the dish machine. Repair.

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. Facility uses hot water as the sanitization method in their mechanical warewashing operation and they do not have an irreversible registering temperature indicator. VR-A verification visit will be conducted in 10 days

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 reporting agreement doesn’t include nontyphoidal Salmonella. CDI-REHS educated and provided PIC with an updated employee reporting agreement to properly inform food employees.

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. Establishment does not have written procedures for the cleanup of vomiting and diarrheal events. CDI-REHS educated and provided PIC a template plan to be implemented.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed sanitizer in sanitizer bucket above 200ppm. CDI-PIC diluted sanitizer to 100ppm.

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. Facility uses hot water as the sanitization method in their mechanical warewashing operation and they do not have an irreversible registering temperature indicator. CDI-REHS educated the PIC a template plan to be implemented.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed black buildup on nozzles of juice dispenser. CDI - Discussed with PIC about more frequent cleaning.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P REPEAT. Observed 2% milk, soymilk, and salad maintaining temperatures above 41F. See chart above. CDI - 2% milk and soymilk placed on TPHC. PIC will be emailed TPHC template. The salad was taken to freezer for quick cooling and has reached 39F.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf REPEAT. Observed opened gallon of milk, opened bag of lettuce mix, and opened container of salsa without date mark. CDI - Milk and lettuce mix were labeled with open date. PIC stated the salsa was opened some time last week and could not recall when; item was voluntarily discarded.

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 REPEAT. Observed all items on breakfast buffet line on TPHC. Facility has written procedures for all items, except for the Greek yogurt, but none of the items are labeled with beginning and end times. CDI - Items were discarded at 9:30. Discussed with PIC about placing time stamps on all items placed on TPHC. PIC filled out a TPHC template for the Greek yogurt.

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 two plastic containers and two lids with heavy heat/melting damage. CDI - Discussed with PIC that they can no longer use these items. Items must be replaced.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed milk at 44F in one of the milk dispensers. The units thermometer was reading around 44F - 45F. CDI- Milk discarded. Maintenance worker adjusted temperature of unit and thermometer was reading below 40F.

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 container of deli ham with no date mark. Date mark all TCS items when being held over to the next day. CDI- Ham dated.

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 is holding breakfast items on TPHC. The discard times for today had not been filled out. Ensure the correct discard time is placed on all TPHC items when taken out of temperature control. CDI- Correct discard time placed on TCS items.

3-302.15 Washing Fruits and Vegetables. Observed facility is wrapping apples in plastic wrap with the stickers still intact. Remove stickers before washing and wrapping in plastic wrap.

2-101.11 Assignment - PF 2-102.11 Demonstration - C Did not observe a certified food protection manager present during inspection. Make sure PIC is present all times of food operation. PIC shall demonstrate knowledge by being a certified food protection manager. Repeat violation.

2-401.11 Eating, Drinking, or Using Tobacco - C Observed employee beverages/food being stored above ready to eat fruits and equipment. Store employee food items to prevent contamination of establishment food or utensils. Make sure to have a designated area for employee possession to minimize contamination. Repeat violation.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Observed sanitizer mixed in sink at 0 PPM of quaternary ammonia. Maintain sanitizer at correct concentrations when being used to sanitize; quaternary ammonia shall be kept at 200-400PPM. CDI. During the inspection, the manager had engineer repair sanitizer ammonia concentrations a the three compartment sink.

7-204.11 Sanitizers, Criteria-Chemicals - P Chlorine sanitizer provided well over 200 PPM on test strips (bleached out strip). Provide sanitizer at correct concentrations, diluting as required. Chlorine sanitizer shall be maintained between 50-200 PPM. CDI. The manager remade the solution to 100PPM of chlorine.

4-302.12 Food Temperature Measuring Devices - PF; 4-502.11 (B) Good Repair and Calibration - PF During inspection, a thick dial top thermometer was provided. Provide a thin probe thermometer for accurate measure of thin foods such as sausage patties. Dial top thermometer reading 26F in ice bath (should read 32F). Provide accurately calibrated thermometers. The PIC to discard or calibrate dial top thermometer upon receiving the thin probe digital thermometer as it comes calibrated. I will verify compliance of this violation within ten (10) days.

5-501.17 Toilet Room Receptacle, Covered - C COMMENT: Provide a covered waste bin in female restrooms. No covered trash can in the employee restroom used by both male and females.

6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods - C COMMENT: Replace any rusting floor drains/rusted tile (esp near grease trap) in the kitchen. Maintain physical facilities in good repair.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. 2-101.11 PIC shall be present during all hours of operation. -PF Did not observe a certified food protection manager present during inspection. Make sure PIC is present all times of operation.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee beverage being stored above ready to eat fruits and equipment. Make sure to have a designated area for employee possession to minimize contamination.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed spinach salad cold holding above 45 degrees going to buffet serving station. CDI Salad placed in reach in freezer for rapid cool down.

3-306.11 Protect food on display using shields, packaging, or other effective means. -P Observed potato chips and chex mix product on display not protected by shields or any covers. CDI Items moved to buffet and protected by sneeze guards.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed single service water cups not protected in consumer area. Make sure to protect mouth piece from contamination by using plastic wrap or partition.

•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 employee scrubbing and loading dishwasher then proceed to grab a paper towel from handsink dry hands off and then go to turbo oven to check on eggs to see if done. CDI Stopped food employee and directed her to wash her hands. 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 not using a protective barrier to turn faucet off. CDI Food employee directed to rewash hands and discussion of cleaning procedure.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed eggs and ham holding below 135 degrees. Eggs and ham had been out on counter since 6:30 am while food employee was multi-tasking to finish rest of cooking for buffet and then make burritos. Observed eggs and ham rolled into a burrito and then go into chafer pan below 135 for hot holding. CDI Reheat until inside temperature reached 165 degrees.

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 spinach that was opened on yesterday with a date marking. CDI Spinach discarded. 3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF Potentially hazardous food shall be date marked for no more than 7 days once open. Observed milk date marked for 3/17/2017 and opened on 3/10/2017. CDI Spoke to PIC regarding 7 days includes the day of opening; will change date marking stickers.

3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed sanitizer solution bucket of chlorine which was cloudy and coffee grinds floating on top. Make sure to change sanitizer solutions when visible debris and cloudinesss occurs.

. 4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed single service cups rim not protected on counter for customers to grab and contiminated the rim which comes into contact with customers mouth. Make sure to display so it is protected from potential contamination. **PIC found some cup holders to protect rim**

4-501.11 Maintain equipment in good repair. Observed microwave in buffet area with peeling and corrosion on the inside. **On Transitional permit has untill 8/30/2017 to replace.*

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed sanitizer test strips for quat expired on 6/23/2016. VERIFICATION REQUIRED.

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 under buffet water damage to wood, wood uneven and not smooth; not cleanable. *On Transitional permit has untill 8/30/2017 to repair.*

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee drink being stored over ready to eat foods; foods were banana, oranges (which can not consume outside) and apples (unwashed) but make sure to store employee drinks in another location to prevent contamination of food, equipment and utensils.