HYATT PLACE CHARLOTTE DOWNTOWN KITCHEN

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed pink buildup and gooey substance on interior kickplate of the ice machine. PIC stated maintenance crew cleans the ice machine on a quarterly basis and it was around the time for a deep clean. CDI: Ice machine was turned off and broken down so employees could deep clean inside the ice machine. EHS advised increasing cleaning frequency. REPEAT VIOLATION. 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 .

3-501.17 (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). Observed an opened bag of pepperoni stored inside RIC 1 that bore no date. Food employees stated this was opened on saturday. CDI: Food employee created date label. Observed a pan of pre-cooked chicken breasts stored inside RIC 2 that bore no date. Food employee stated they thawed it out on saturday. CDI: Food employee created date label. 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed an unlabeled spray bottle of clear liquid stored in the dry storage room. Food employee stated this was water, but PIC noticed it had a smell to it that seemed to be of a cleaning agent. CDI: Contents of spray bottle were voluntarily discarded since identification of liquid was unclear.

4-501.11 Maintain equipment in good repair. Observed make table out of order (no food stored inside). PIC stated this unit went out yesterday and a work order for technician to check for repairs has already been made. PIC stated operations for both breakfast and dinner have not been affected due to make table going down. REPEAT VIOLATION. *Note: Although a repeat violation, EHS not deducting points today since work order has been made and previous inspection was for two separate violations.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed sheet trays stored inside both handsinks in the kitchen. CDI: PIC removed both sheet trays.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed a cambro of washed apples stored below bags of unwashed oranges, inside RIC 2. Observed containers of RTE foods (pre-cooked chicken breast, cheese cubes, deli ham/turkey) stored below a case of unwashed tomatoes and a case of unwashed cucumbers, inside RIC 3. CDI: PICs corrected storage order in both cold holding units to prevent contamination. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed food contact surface of food thermometer soiled with food debris. CDI: PIC washed/rinsed/sanitized food contact surface of thermometer. Ensure thermometer is sanitized after every use to prevent accumulation of debris. 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 carafe of half and half stored out at room temp in buffet area for customer self-service. PIC stated this TCS item is not held on time. CDI: PIC voluntarily discarded and EHS provided TPHC form for facility to use for their half and half moving forward. Observed bags of shaved parmesan cheese stored inside the lowboy of the make table temping above 41F. Ambient air temp of the lowboy of the make table was temping at 46F, while all TCS food items on the fliptop portion of the make table were temping at 41F or below. PIC voluntarily discarded cheese and contacted repairman to have unit checked on; EHS noticed small gap in the corner of the gasket of this part of the cold holding unit and mentioned this cold be a potential cause for maintaining proper temps. Observed multiple TCS food items cold holding above 41F inside RIC 3 (see temp chart). Ambient air temp of RIC 3 was 45F at first observance, and dropped to 43F after 30 minutes had passed and after unit was manually adjusted to colder temps. PIC voluntarily discarded all TCS food items temping above 41F in this unit, as facility conducts temperature checks as SOP but PIC had not gotten to it yet this morning, so time frame of TCS food items held in the temperature danger zone is uncertain. VERIFICATION REQUIRED within 3 days to ensure facility is in compliance. 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 opened jug of half and half not date-marked, stored inside the RIC. PIC stated they opened the half and half this morning. CDI: PIC created date label with today's date since it will not be used again until tomorrow morning (facility only serves breakfast). Observed small cambro of gravy not date-marked, stored inside the lowboy cooler. PIC stated this was prepared on Tuesday. CDI: PIC created date label with Tuesday's 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 .

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed household rice cooker stored on a shelf in the dry storage room. PIC stated an employee had brought this in for a family meal. CDI: PIC removed rice cooker from facility. 4-501.11 Maintain equipment in good repair. Observed small corner gap from the gasket in the lowboy of the make table. Repair gasket.

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. PIC could not provide TPHC written procedures during inspection. CDI - PIC sent TPHC form and sheet printed it out and filled it out during inspection. TPHC procedure template may be found at: www.mecknc.gov/foodsafety

3-306.13(B)(C) Consumer self-service operations shall have utensils or effective dispensing methods to protect the food from contamination and be monitored by trained food employees.-Pf Vanilla yogurt and boiled eggs were uncovered and not protected by sneeze guards in self-service area. CDI - PIC removed items during inspection.

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. Clean gaskets on upright coolers. 0 pts.

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 top shelf above boiled eggs and other ready-to-eat foods. CDI - Raw eggs moved to bottom shelf. 0 pts. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 plate thermometer only reached 150F. CDI - Staff instructed to use 3-compartment sink to wash, rinse and sanitize all utensils until the dish machine is repaired. // 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Buildup on interior of ice machine. Clean ice machine more frequently.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 2 containers of cheese, multiple cartons of milk and half and half, boiled eggs, and bag of pepperoni measured 44-45F in upright cooler. TCS foods in cold holding must measure 41F or less. All TCS foods moved to other working upright cooler. VR - Verification required within 3 days to check that upright cooler is repaired. 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 is not been labeled, or if the label is incorrect. -P Cooked chicken in the upright cooler was prepared on 8-28 and had still not been discarded. TCS ready-to-eat foods must be used or discarded within 7 days of preparation. CDI - PIC discarded chicken. 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 .

4-204.112 (B) Provide and position correctly an air thermometer in cold/hot holding equipment. Thermometer in reach-in cooler was broken. Place working thermometer in cooler. 0 pts.

4-501.11 Maintain equipment in good repair. Repair upright cooler to hold below 41F. Repair dish machine so it reaches at least 160F on plate thermometer. 0 pts.

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf Hot water measured 103F at beginning of inspection. Supply sufficient hot water so at least 110F water for dish washing can be achieved. VR - Verification required within 10 days to check that hot water is at least above 110F.

4-702.11 Utensils and food contact surfaces of equipment shall be sanitized before use, after cleaning.-P Employee was observed only rinsing dirty cups and not sanitizing them. Utensils and food-contact surfaces must be washed, rinsed and sanitized after use. CDI - Employee educated on ware washing and placed all cups in sanitizer solution. 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 .

3-501.19(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 TPHC log was not filled out today. Ensure staff are marking start times for breakfast bar items held using TPHC. CDI - PIC placed times on log.

4-501.11 Maintain equipment in good repair. Dish machine needs to be repaired. Establishment was not using it. 0 pts.

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 food debris in the bottom of two of the reach in freezers. Increase frequency of cleaning.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. - Pf - REPEAT - PIC unable to locate written procedures for vomit and diarrhea clean up plan. - CDI - EHS provided PIC with printed copy of written procedures. Ensure all staff are trained on procedures. For more information 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 - Observed handsink near door to lobby to be lacking paper towels. - CDI - PIC provided paper towels.

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 items on breakfast buffet bar to be held on time per written procedures yet lacking time labels to indicate the 4 hour discard time. - CDI - Education provided. Per PIC, buffet bar had just been restocked. PIC completed log sheet to include discard times for all items.

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. - REPEAT - Observed walls in need of cleaning throughout facility. Clean and increase cleaning frequency to maintain clean.

2-102.11 PIC shall demonstrate knowledge of food borne disease prevention, application of the HACCP principles and the requirements of this code.-Pf. Please visit our resource page, http://meck.co/FoodSafety , for more food safety information related to PIC Duties, Training, and managing food safety. Observed PIC at time of inspection unable to explain knowledge of food code requirements including final cook temperatures, proper sanitizing chemicals/procedures etc. Recommend for PIC and staff to watch videos on website listed above to assist with training.

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. Facility does not currently have a written plan in place. CDI- template plan emailed to PIC. Print and keep on file in kitchen or food service area.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY. Observed dish machine at coffee bar area dispensing 0ppm when first tested. CDI- bottle of concentrate changed and machine primed until 50ppm observed. Points reduced due to improvement of kitchen dish machine properly functioning today.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -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 salsa, 2% milk, skim milk and yogurts holding above 41F on breakfast buffet. CDI- All items except yogurts were discarded at end of service which is less than 4hours. Yogurts had been restocked in the last hour and therefore allowed to be relocated to 2 door refrigerator in kitchen. Time as a public health control template emailed to PIC to be completed. A follow up visit will be made to ensure procedures are completed and implemented.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed two spray bottles of disinfectant in kitchen labeled as sanitizer. Bottles were being filled from dispenser in housekeeping area in basement. CDI- bottles removed from kitchen. PIC directed to fill spray bottles with sanitizer (quat) from dispenser at 3 compartment sink.

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 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed Ceasar salads in display refrigerator at bar tightly covered, 48F that were made this morning. CDI- placed in 2 door reach in to cool prior to placing in display unit.

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). Observe label missing on bulk dispenser for fruit loops. All other labels present. CDI- dispenser labeled.

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 some cleaning needed for walls behind counter top ovens and pizza oven. Observed dust accumulation on ceiling vent above pizza oven.

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf A Food Safety Checklist can be found at: http://meck.co/FoodSafety along with for more food safety information related to PIC Duties, Training, and managing food safety. Observed PIC not ensuring rules for food safety set forth in food code are being met. During inspection, EHS observed risk factors out of compliance including repeated instances of improper cold holding temperatures, improper hand washing practices, and improper sanitization of equipment and utensils which are duties of PIC. EHS discussed with PIC the need to have certified food protection manager present and the need to train food prep staff on risk factors. REPEAT- Verification required. 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. Please visit our resource page, http://meck.co/FoodSafety , for more food safety information related to PIC Duties, Training, and managing food safety.

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. Observed no certified food protection manager present in facility during inspection. PIC, Kim, is not a certified manager. REPEAT

2-301.15 Only wash hands in handwashing sink. -PF. Observed bar employee washing hands in dump sink. CDI - PIC educated employee to wash hands in the hand washing sink. REPEAT 2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P For more information on handwashing, please visit: http://meck.co/FoodSafety or view our training video at the following web link, https://youtu.be/BH6CLGrH10M . Observed employee wash hands and then dry hands on wiping cloth. Paper towel dispenser had just been emptied and had not yet been refilled, however, alternate hand sink in kitchen was stocked with paper towels for drying hands. CDI - PIC directed employee to only use paper towels to dry hands and not to use wiping cloths. Hands re-washed.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. 6-301.11 Provide soap for handwashing at each handsink. -Pf Observed hand sink at front bar with no hand soap available for use and with chemical bottles and plastic food container stored in the sink basin blocking access. CDI - pump dispenser of soap provided as wall mounted soap dispenser broken. Items removed from sink.

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 an max/min thermometer.-P. For more information please visit: http://meck.co/FoodSafety or view our training video at the following weblink: Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-Observed hot water dish machine set up and in use not reaching proper temperatures for sanitization in the final rinse. Highest temperature achieved on EHS holding thermometer 159f after multiple cycles. PIC set up sanitizer solution in 3 part sink for use with washing utensils until machine is operating properly. This machine was noted as operating improperly during pervious inspection. Have machine serviced/repaired to consistently provide hot water at the proper temperature in the final rinse for sanitizing of food contact surfaces. Verification required within 10 days. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY. Observed bar dish machine providing 0ppm cl sanitizer in final rinse. Source container observed to be full, however, no product is being provided in final rinse. CDI - Bar glassware to be washed/rinsed/sanitized in main dish machine or in 3 compartment sink until machine is repaired. EHS will re-evaluate this machine during re-visit within 10 days. Contact vendor for service/repair.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -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 boiled shell eggs cooked and cooled in house holding on breakfast buffet in bowl above 41f. Observed cut fruit and cream cheese portions on breakfast buffet also above 41f. Observed back of house upright cooler #1 with ambient air temperature of 45f holding all TCS foods inside above 41f. See chart. CDI - eggs discarded as employee noted they were leftover from breakfast buffet yesterday. Cream cheese and fruit allowed to remain in use until end of breakfast service which is 4 hour hold time. TCS items held in upright cooler overnight discarded except for milk, raw shell eggs, and liquid egg that was partially frozen/thawing. Note: TPHC procedures have been completed and provided to establishment during previous inspections. These procedures are not in use. REPEAT. Full 3 point deduction. Cold holding has been noted as out of compliance during multiple inspections. Risk control plan is being implemented during inspection today. EHS will provide additional information regarding risk control plan requirements. Continued non-compliance with cold holding standards or choosing to not to comply with risk control plan requirements may result in permit action.

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: http://meck.co/FoodSafety 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 multiple open partially used packages of mozzarella cheese, open sliced american cheese, open packaged chicken, open oat milk, leftover cooked/cooled sausages, and more with no date marking present in upright and reach in coolers. Observed prepares salads in front cooler labeled for grab and go service with no date marking present. CDI- items discarded as employee working in the area unaware of when the items were opened or prepared. REPEAT- full 3 point deduction 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: http://meck.co/FoodSafety 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/. Observed pepperoni with date mark 7/5, cooked potatoes 9/6, shredded cheese 8/11. CDI - expired items discarded.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed spray bottle of unknown orange chemcial in back of house. CDI - PIC noted is from engineering and discarded.

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 portion cups of peanut butter made in house provided on breakfast buffet with no labeling or product identification. Provide product identification and provide information from manufacturer (similar to what is provided for cereals).

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed small flies present in back of house areas. Contact PCO for service.

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 open case of coffee filters on floor under dry storage shelving and cases of single service cups stored on floor in dry storage room. 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 establishment has no holding thermometer for testing hot water sanitizing dish machine. Provide a min/max holding thermometer for testing hot water in the dish machine. Verification required within 10 days. REPEAT

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee purse stored laying on top of oranges and employee tablet/iPad laying directly on top of food service boards. Observed employee beverage stored in case of yogurts in upright cooler. Separate employee belongings and food/beverages from restaurant food and food contact items.

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf A Food Safety Checklist can be found at: http://meck.co/FoodSafety along with for more food safety information related to PIC Duties, Training, and managing food safety. Observed PIC not ensuring rules for food safety set forth in food code are being met. During inspection, EHS observed risk factors out of compliance including repeated instances of cold holding and improper sanitization of equipment and utensils both of which are duties of PIC. CDI by education of PIC. EHS discussed with PIC the need to have certified food protection manager present and the need to train food prep staff on risk factors.

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. Observed no certified food protection manager present in facility during inspection. PIC, Sam, is not a certified manager. REPEAT

2-301.15 Only wash hands in handwashing sink. -PF. Observed employee wash hands in prep/dump sink at front counter in lieu of hand sink at front counter. CDI - EHS directed employee to wash hands only in hand sink. Hands re-washed in hand sink.

4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf. Observed hot water dish machine set up and in use at beginning of inspection not reaching proper temperatures for sanitization in the final rinse. CDI - PIC evaluated and determined machine not set up properly. Machine filled and re-set. EHS verified operating properly and reaching necessary sanitization temperature on holding thermometer.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -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 boiled shell eggs cooked and cooled in house holding on breakfast buffet in bowl above 41f. CDI - eggs allowed to remain until end of breakfast which is within 4 hour hold time then discard. TPHC procedures may be used to hold the eggs during breakfast service. Written procedures for using TPHC have been provided during previous inspection and were provided again today. Observed upright cooler beside bulk ice machine with elevated ambient air temperatures holding TCS foods above 41f. See chart. CDI - TCS items discarded and/or removed to alternate cooler which is holding below 41f. Do not store TCS foods in this cooler until repaired and verified to consistently hold TCS foods below 41f. REPEAT. Full 3 point deduction. Cold holding has been noted as out of compliance during multiple inspections. Continued non-compliance with cold holding standards may result in the implementation of a risk control plan or in permit action.

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: http://meck.co/FoodSafety 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 multiple open partially used packages of various shredded cheeses and pepperoni with no date marking present in upright and reach in coolers. CDI- items discarded as employee working in the area unaware of when the items were opened. REPEAT

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P. Observed numerous working containers of chemicals stored in speed rail immediately adjacent to in use ice bin at front bar. CDI- chemicals relocated. REPEAT

4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf. Observed upright cooler with elevated ambient air temperature holding TCS foods above 41f. Upright coolers have been noted to have elevated air temperatures during previous inspection as well. Repair to ensure coolers are holding TCS foods below 41f consistently. Verification required within 10 days.

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

4-904.11 (A) Display and handle single-use and single-service articles and cleaned and sanitized utensils to prevent contamination. Observed single service cups for customer self service stacked unprotected on countertop at breakfast bar. No dispenser or protective sleeve in use. 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 opened partially used package of pizza boxes stored propped on floor in dry storage room. Store food packaging at least 6 inches off of floor. REPEAT

4-501.11 Maintain equipment in good repair. Observed flip top cooler with standing water filling bottom running out onto floor whenever doors are opened needs 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. Observed establishment has no holding thermometer for testing hot water sanitizing dish machine. Thermometer must be provided by next regulatory inspection as required in 2017 food code update. CDI by education of PIC. 0 point deduction.

2-102.12 Certified Food Protection Manager - C. Observed no certified food protection manager present during inspection. REPEAT A certified manager must be present any time food is prepared or served.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed multiple plates in hand sink basin at bar area. CDI - PIC removed. Do not use hand sinks for purposes other than hand washing.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed upright double door cooler in kitchen area with ambient air temperature o 47f holding TCS foods including yogurt, cooked chicken, and sausage biscuits above 41f. See chart. CDI - items stored in cooler overnight discarded and items placed into unit today relocated to alternate cooler to chill back to 41f. Establishment has multiple other coolers holding less than 41f that are not in use and can be used in lieu of upright with high temperature. Do not store TCS foods in the upright cooler until it is repaired and verified to be holding TCS foods at 41f or lower. Observed open almond milk and container of milk in bar reach in above 41f. CDI - items discarded. Ambient air temperature of unit less than 40f - do not allow TCS foods to sit out of refrigeration or leave cooler doors open for extended periods of time. REPEAT - no escalation as items on breakfast bar at 41f or lower - cold holding items out of compliance identified in back of house and bar coolers only. Due to staffing and continued issues related to COVID-19, facility operating under limited scope. Only pre-packaged heat and serve commercial items, yogurt, cereal, etc. available for breakfast service. No food prepared in house currently offered for breakfast service. The Placery at the hotel lobby bar is not currently offering food service. Establishment is preparing chicken ceasar salad for afternoon lobby service and occasional offerings on weekends.

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 partially used package of cooked chicken and open in use container of almond milk PIC confirmed could be held more than 24 hours with no date mark. CDI - items discarded. All TCS foods which are opened or prepared and held longer that’s 24 hours must have a date mark.

7-201.11 Store toxic materials to avoid contamination. -P. Observed EcoCleaner tabs stored above coffee in dry storage room. CDI - relocated. Do not store chemicals above food items.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed small flies present in both the back of house area and in the bar area. Contact PCO for service.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed case of single service cups on floor in dry storage area. Store all items at least 6 inches off of floor to prevent contamination.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup on interior of upright freezer in kitchen area and spills, other residue on interior surfaces of cooler units need cleaning.

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

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P observed sanitizer at bar machine to be too low. Sanitizer concentrate was 200ppm. CDI: machine use discontinued. All dishes from the bar will go to the kitchen for cleaning while occupancy is low. REPEAT VIOLATION

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P observed milk, juice, and eggs above 41F on the breakfast bar. CDI: items will be placed on TPHC today. Items to be discarded by 1130am. EHS provided TPHC document if facility wishes to switch to that instead of cold holding. REPEAT VIOLATION

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 no product description with ingredients for granola. CDI: product information provided during inspection. REPEAT VIOLATION. Some improve my from previous inspection as all but one was properly marked. Granola was a substitution for the normally offered Cheerios.

4-501.11 Maintain equipment in good repair. Observed rusted shelving in coolers throughout kitchen.

5-205.15 Maintain a plumbing system in good repair. Observed pans in hand sink that PIC stated is due to sewage venting that occasionally occurs. EHS stated that issue must be corrected as pans cannot be stored In The hand sink to protect from any splash

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

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF Through discussion PIC was able to name 2 symptoms of food borne illness only. Facility does have a poster of the illnesses posted. CDI: EHS educated PIC on illnesses and symptoms and provided a newer version of the health policy poster for employees.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed grapes and berries stored over ready to eat food in reach in. CDI: Items reorganized.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer at bar dishwasher reading at 0ppm. Stock bottle was full, but chemical was not at full stock strength. CDI: All dishes will go to kitchen dishwasher until more stock solution can be obtained.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed hot holding roasted vegetables below 135F. CDI: Vegetables on buffet voluntarily discarded at end of service. Vegetables in warmer were rapidly reheated to over 165F before service. EHS recommends placing these items on TPHC. VERIFICATION REQUIRED TPHC paperwork sent via email along with inspection.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed milks in pitchers and carafs, Orange juice, and eggs held above 41F. CDI: Products will be voluntarily discarded at end of breakfast. EHS advises items be permanently placed on TPHC. Hardboiled eggs may room temperaturea air-cooled and held at room temperature (no refrigeration). Observed grab and go station with yogurt and hummus above 41F. Observed reach in cooler at bar holding items above 41F. VERIFICATION REQUIRED TPHC paperwork sent via email today along with inspection. REPEAT VIOLATION

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 several food items throughout facility with no date marked. CDI: PIC stated that it is their policy to change items in prep top every Thursday before service. Items would therefore be from Thursday at the earliest. Items date marked for Thursday. Other items PIC properly dated.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed egg offered as a burger topping. PIC stated that egg is offered undercooked. CDI: PIC stated that all eggs will be fully cooked unless menu has appropriate consumer advisory.

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 only common name of the food on self dispense dry cereals. VERIFICATION REQUIRED

3-306.11 Protect food on display using shields, packaging, or other effective means. -P Observed uncovered/unprotected food at the breakfast buffet with no attendant. CDI: Attendant was stationed permanently at the breakfast area. 3-307.11 Protect food from contamination sources not specifically noted by code. Observed employee food comingled with restaurant food. CDI: Employee food relocated to bottom shelf in reach in.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed employee cell phones stored on prep table and on drying rack along with clean dishes.

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 cups stored on floor in dry storage area. Observed employee cell phone stored in box of foil sheets. Use designated employee area.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed sanitizer test strips for bar dish machine expired in 2016. VERIFICATION REQUIRED

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed sugar spill in reach in cabinet under self serve coffee area. REPEAT VIOLATION Previous violation corrected.

5-205.15 Maintain a plumbing system in good repair. Observed metal pans stored on top of drains at handsinks in kitchen. Through discussion with PIC, metal pans are there because water (about once a week) sprays up from drain. Repair plumbing system to prevent this from occurring.

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 commercially made sausages reheated while frozen on conveyor oven. Finished product is less than 135F and in hot holding at122F. CDI - PIC instructed food employee to pass food back through oven twice to reheat and to start taking temperatures of reheated TCS foods using thermometer. -1.5-

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed one container of rice an quinoa cold holding at 52F above the cooling grid of the flip top. CDI - PIC placed item back in refrigerator to cool down. -0-

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed cup lips exposed at the coffee station. -0-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup on the cooling fan and cover, on the inside of utensil storage bins, on shelving over hot bar and on the ice machine filters. -1- REPEAT

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee beverages and food items stored amongst food service products and utensils in multiple coolers. Employee items should be stored in a segregated, designated area where spills will not contaminate food products or utensils. Items were removed by employee.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed two spoons stored in the bar area handsink, as well as an empty sanitizer bucket. Handsinks must be kept clear of all storage and debris at all times. CDI by employee removal.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer bucket that fed into the front bar dish machine empty, bar dish machine had not been dispensing sanitizer. Bucket was replaced by employee, proper concentration observed. Employees should prime/test the dish machine each morning/beginning of service to verify proper function.

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 containers of ready to eat deli meat not date marked. All food items in the facility are commerically pre-prepared/packaged. As such, whenever food items such as deli meats are opened, they must be datemarked with the date of opening. A maximum of 7 days is allowed at 41F or below, for example, ham opened on 12/20/17 would be required to be discarded by 12/16/17. The original day of opening/preparation is counted in this date marking. Date marking on other items observed in compliance.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed two wet nested lexan containers in the clean dish area. Pyramid stacked by employee.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed slight food debris accumulation at the bottom of the tall reach in freezer. Half deducted as no other issues observed.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Facility did not have a thin probe thermometer at time of inspection. PIC stated that the chef had taken it home. EHS will make a return visit by 04/05/17 to verify that facility has obtained a thin probe thermometer.

6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf Observed a dented can of pineapples in the dry storage area. Item discarded by PIC. 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 food items on the floor of the dry storage area. PIC stated that items had just been delivered. Ensure that items are moved from the floor as soon as possible.

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 spoons on the floor of miscellaneous storage area. Ensure that all single use utensils are kept 6 inches off of the floor, and stored in such a manner that they are not exposed to contamination.

4-501.11 Maintain equipment in good repair. Observed one cooler not functioning at time of inspection. All food items had already been removed from the unit.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed food debris accumulating in several reach in coolers. Observed several pan lids with sticker residue present on the top of the lid. Ensure that equipment is cleaned regularly, and that sticker debris is removed during the wash/rinse/sanitize process.