ALOFT CHARLOTTE BALLANTYNE

4-703.11(B) After being cleaned in a mechanical dish machine, equipment food-contact surfaces and utensils shall be sanitized in the dish machine by achieving a utensil surface temperature of 160F as measured by a max/min thermometer.-P. EHS observed high temp dish machine unable to achieve proper final rinse temperature of 160F during inspection (see temp chart). PIC stated dish machine has not been used today but is part of the normal wash, rinse, sanitize step for food contact surfaces. CDI - PIC placed work order for unit and will have repaired prior to facility utilizing dish machine to sanitize. PIC stated facility will utilize three compartment sink for the time being. Facility is not required to have dish machine due to low capacity. PIC stated they will follow up with EHS once unit has been diagnosed. (0) For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: 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 EHS observed buffalo chicken wraps, chicken salad sandwiches, and yogurt cups in grab-n-go cooler above 41F (see temp chart). PIC stated items remain in cooler at all times and temperatures had not been checked this morning. EHS observed back row of sandwiches and yogurts below 41F. EHS advised to keep sandwiches and yogurts as far back as possible. CDI - PIC voluntarily discarded. REPEAT. (3) 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) EHS observed open bag of chicken in WIC without proper date marking. EHS observed container of cheese bites beyond 7 day time frame. CDI - PIC verified date chicken was opened with Chef and applied correct date. PIC voluntarily discarded cheese bites. (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 .

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. EHS observed food residue and debris accumulating on shelving in WIC. EHS advised to increase cleaning frequency to avoid accumulation. (0)

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. EHS observed main door to kitchen obstructing access to hand sink. EHS advised to keep door open at a space that will allow for easy access to hand sink. CDI - PIC adjusted door. (0)

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P EHS observed chicken salad sandwiches and buffalo chicken wraps in grab-n-go cooler above 41F. Facility packages these items in house. PIC stated these items are held in unit depending on sales. EHS observed containers stacked two high and pushed to front of grab-n-go cooler. EHS observed sandwiches in back of unit under 41F. EHS advised to only place two containers in the unit and store them as far back as possible to ensure cold holding compliance. CDI - Items above 41F were voluntarily discarded. (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 .

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 facility without proper high temperature thermometer to measure final rinse temperature. CDI - PIC ordered thermometer prior to end of inspection. EHS verified invoice. (0)

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 chicken sandwiches cooling in grab-and-go with no decrease in temperature after 40 minutes. CDI- PIC moves sandwiches to WIC for rapid cooling. (-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 .

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed one cutting boards with deep scoring. CDI- PIC removes board from service. (-0)

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 dark residue on ice machine shield. Clean at earliest opportunity. (-0.5)

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 roasted tomatoes in oil with prep date of 11/3. CDI- PIC voluntarily disposes of tomatoes. EHS advises PIC that the manufacturer label stipulating a 30 day usable window only applies in the unsealed container while under refrigeration. Once removed from the sealed bag, tomatoes should be dated for no more than 7 days. (-1.5)

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed chicken wraps at grab and go to be 42-43 degrees. CDI- PIC explains products must sit flush with back wall of cooler to hold at 41. All wraps temp at 41 within 3 minutes of moving closer to cold air current. Repeat. (-3.0) 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Facility did not have signed updated copies of health policy (2017 Revision). CDI - New policy given. For more information on employee health policy, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf No paper towels at handsink. CDI - Provided

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Wraps recorded above 41F in grab and go container. Stored too far out in container. Store towards back to allow Cold holding. 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 Tomatoes recorded out of date. CDI - Discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed berries over yogurt and milk, unwashed celery over washed spinach, and an unwashed onion stored in a container with cheeses in WIC. For more information on food storage order please visit: http://meck.co/FoodSafety

4-602.11 (A) (4) Food contact surface of a thermometer shall be cleaned, and sanitized per 4-702.11/4-703.11, before using or storing. P. Observed heavy buildup of food residue on stored food thermometer.

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 two boxes of single use cups stored on the floor in dry storage area.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed bag of employee food stored over cooked chicken in WIC.

REPEAT: 3-305.11 Store food in a clean, dry location, not exposed to contamination.Keep at least 6 inches above the floor. Observed case of soft drinks stored on floor inside dry storage room.***No escalation in points due to notable improvement since previous inspection.

Repeat: 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of food products stored on the floor in walk-in cooler. CDI - PIC relocated boxes to nearby shelving

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 service cups stored on floor inside dry storage room. CDI - Box relocated to shelving unit.

4-501.11 Maintain equipment in good repair. Observed ice build-up inside upright reach-in freezers in back dry storage room. Repairs needed.

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 thorough cleaning needed on non-food contact surfaces of lobby coffee/espresso machine and white catch plate of ice machine inside bar storage room.

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 stored with and above retail goods on shelving unit in walk-in cooler. CDI - PIC re-located to designated area.

4-602.11 (E ) Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed slight black build up on inside surfaces of ice machine. Recommend higher and thorough cleaning frequency.

REPEAT: 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 on date marking please visit: http://meck.co/FoodSafety. Observed no date mark on cream cheese. PIC determined the product had been opened the day prior. CDI - PIC date marked item.

3-305.11 Store food in a clean, dry location, not exposed to contamination.  Keep at least 6 inches above the floor. Observed several boxes of chips stored on the floor in back dry goods storage room. CDI - PIC relocated boxes to nearby shelving

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 cooked eggs and opened blue cheese olives without dates present. CDI - PIC dated items. - 0 -

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed no consumer advisory and disclosure for poached eggs on paper menu. CDI - PIC edited and printed new menus containing disclosure and consumer advisory during inspection. - 0.5 - ** Note: Facility only preparing hot breakfast on weekends. Grab-and-go bags available to guests until further notice **

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed wraps, salads, and sandwiches cold holding above 41F in the grab n go cooler. The ambient air of the cooler was 43F - 44F. Some items were discarded today. Some were moved to walk in cooler, PIC will monitor temperatures in the cooler. VR- A verification visit will be made to facility.

4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - C Observed black debris buildup inside the ice machines in the back ktichen area and at the bar area. Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. PIC (person in charge) to reclean the ice machines with 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 COMMENT: Ensure that date marking is consistent throughout the kitchen. Cheese with a disposal date of 9/25 was opened on todays date 9/26 and the date sticker was not changed. Honey mustard in bar cooler with no date label was discarded by the PIC. Some date marks on items had just the prep date and not the disposal date and was hard to monitor. Consistency should be achieved by labeleing all foods with the prep date disposal date or both.

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C Thoroughly clean inside the bar glass cooler that has debris in the bottom and the bottom inside the reach in freezer units. Nonfood contacts shall be maintained free of an accumulation of dust, dirt, food residue and other debris. Repeat item.

4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. Observed debris in microwave that hasn't been used since yesterday. Make sure to clean every 24 hours. CDI PIC will have it clean. REPEAT 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed minor debris in ice machine basin. Make sure to increase cleaning frequency. REPEAT

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed food on the floor in reach in unit. Make sure to keep food off the floor. *Truck delivery today but truck was this AM; make sure to put in a timely manner.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed box of single service stored under dry storage racks. Make to store all single service off the floor.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed minor debris in reach in units. Make sure to increase cleaning frequency.

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 significant food debris on floors in bar room and main kitchen. Make sure to increase cleaning to ensure no pest issues. REPEAT

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 PIC scrap plates and then continue with food preparation and working with clean utensils. CDI PIC was stopped and washed hands.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed being stored above ready to eat foods. CDI PIC will arrange until new storage containers come in to store unwashed.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice white plate in kitchen side with black debris on it. Make sure to keep clean. Observed soda nozzle at bar with build-up. Make sure to increase cleaning frequency. 4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. Observed microwave at bar area with food debris in it. Make sure to clean at least every 24 hours. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed just a few plates with food debris on it. Make sure to store clean. CDI Items returned to ware washing.

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 ready to eat eggs dated for open date on 3/3. CDI Eggs will be discarded.

3-307.11 Miscellaneous Sources of Contamination - C Food shall be protected from contamination that may result from a food or source not specified by food code. Observed customers of hotel able to store food in the walk in cooler of the kitchen. Food is being stored mixed in with food establishment and also above it. Need to have a designated storage area to prevent contamination by effective means such as designated storage area or using under counter of consumer area to store food here.

4-501.11 Maintain equipment in good repair. Observed rusted shelves in reach-in units at bar. **Transitional item, has untill 8/30/2017 to replace. Maintenance informed is on order.**

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 wall in bar storage area patched but not smooth and still uneven. **Transitional item; have untill 8/30/2017 to fix. 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 splatter on walls in bar storage area beside ice machine. Make sure to keep clean.