SPRINGHILL SUITES UPTOWN CHARLOTTE

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed maintenance man eating at prep table in front of microwave where food is prepared. CDI- Removed

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed eggs, sausage, and oatmeal stored in microwave and on top of oven. Items reheated to above 165F and placed in TPHC. Foods cannot be stored out unless in temp or on TPHC. 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 .

3-501.17 (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). 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 sausage, potatoes, boiled eggs, scrambled eggs, sausage patties and milk without dates in tall reach in coolers. CDI- Dated. 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 .

3-501.19(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 time logs not written for food on buffet line. CDI- Items not in temp were replaced and logged.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed glass cleaner in air freshener container and not labeled. CDI- Glass cleaner labeled. 7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed sanitizer and glass cleaner stored with food items on dry storage rack. CDI- Removed. 7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-P Observed glass cleaner used to clean prep table. EHS advised employee to use soap water and sanitizer to clean food prep surfaces. CDI- Table cleaned.

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

4-901.11(A) After cleaning and sanitizing, equipment and utensils shall not be used until air dried or adequately drained before contact with food. 4-901.11 (B) After cleaning and sanitizing, equipment and utensils may not be cloth dried. Observed employee wash dishes, then cloth dry and use containers for food prior to adequately drying. Facility did not have any back up dishes to switch out with. EHS advises having more dishes for use. Air dry dishes prior to use.

4-202.11 Multiuse 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 scissors used for cutting open eggs. Scissors cannot be taken apart and cleaned. CDI- Use discontinued. 4-501.11 Maintain equipment in good repair. Observed handle broken off of the prep top unit in the bar kitchen. Get fixed.

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 dish thermometer broken. Get replaced or repaired. 4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed test strips expired. Get more test strips.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed milks in carafes, salsa, cheese, eggs and milk on ice holding above 41F. EHS recommends using TPHC for items. CDI- All items discarded. Observed wings and tenders in bar tall reach in holding above 41F. CDI- Discarded. 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 .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed spices and honey stored under soap dispenser in bar kitchen. Relocate items.

4-501.11 Maintain equipment in good repair. Observed handle broken off of prep top unit in bar kitchen. Get repaired. Observed lid of hot well unit misaligned. Repair so that foods remain hot.

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 prep top lid in need of cleaning.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed cough drops, baby lotion and other employee personal items stored with customer items in the breakfast kitchen area. Keep employee items separate.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed veggie patties holding below 135F in the hot well. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed oat like and milk carafes holding above 41F on bar area. CDI- Discarded and replaced. 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed bottle of sanitizer upstairs without label. CDI- Labeled

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several gnats in kitchen area.

3-306.11 Protect food on display using shields, packaging, or other effective means. -P Observed apples on display unpackaged and without a sign to wash. CDI- Apples taken back.

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 single service boxed of cups stored on the floor

4-501.11 Maintain equipment in good repair. Observed handle of prep top downstairs missing. Repair door handle. Observed hot dish lid broken. Lid is not able to hold. Get fixed.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed mop bucket and trash can blocking sink. CDI- Removed.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed salsa dated 4/23. CDI- Discarded. Salsa is to be held for 7 days once opened. 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed sanitizer bottle upstairs without label. CDI- Labeled.

4-502.11(B) Provide accurately calibrated thermometers. Pf. Observed no food thermometer on site. For information on how to properly calibrate a thermometer please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: https://youtu.be/IxXix712KkI

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 water bath containers that hold food for TPHC with leftover water from the morning. Lids that are exposed to food were covered in water droplets. EHS asked if items are cleaned after service. PIC was unsure. Food containers for morning breakfast were taken to be washed.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at the handwashing sink. CDI- Paper towels placed at the sink.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Oberved containers of eggs stored in the microwave holding below 135F. CDI- Eggs reheated and put out in the holding station. 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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed wings and salsa without a date in the tall reach in cooler in the downstairs kitchen. CDI- Discarded. 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 bottle of bleach without a label. cdi- Labeled. 7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed spray bottles stored with food items on the dry food storage shelf. CDI- Cleaner bottles moved to chemical storage.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee items stored with customer items in the dry storage rack.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed veggie patties and eggs stored on top of turbo chef below 135F. CDI: Items were rapidly reheated to over 165F and then placed out on breakfast line. PIC stated they try to stay a little ahead during rush times so that they can provide food quicker. EHS advised that products need to be in proper hot holding in order to ensure temperatures are properly maintained. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed turkey sausage patties and veggie patties in reach in cooler above 41F. All other items in cooler were at or below 41F. PIC stated that the patties may have been thawed too much however turkey sausage was not on the menu for today. CDI: Products voluntarily discarded. Observed milk and half and half in carafs for customers held above 41F. CDI: Milks discarded and placed back in carafs held on TPHC. Facility already has TPHC procedures for milks but was holding them cold today. 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: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed employee food item stored over food for customers in reach in cooler. CDI: Employee items relocated.

4-502.11(A) Maintain utensils in good repair. Observed pour spout for one of the carafs is broken. Replace caraf. Observed shelving in reach in coolers throughout with very minor chipping on fronts of some shelves. Observed oatmeal hot holding double boiler missing handle. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting board on downstairs kitchen prep cooler is damaged and severely stained.

4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf Observed no max/min thermometer for dish machine on site. 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 AC vent is rusted. REPEAT VIOLATION Previous violation corrected.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed employees wet a towel in the handsink. CDI: Employees educated on proper handsink usage.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed reach in cooler holding items above 41F in the breakfast kitchen. CDI: Products moved to the 2nd reach in cooler and front cooler. REPEAT VIOLATION Points not escalated as PIC took temps this morning verifying items were at 39F. Cooler continued to rise in temperature during inspection. EHS noted some ice build up on the compressor. 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 .

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 one ceiling tile in 2nd floor kitchen is damaged/stained. Repair leak and replace tile. 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 grease build up on ceiling tiles above oven in 2nd floor kitchen. Clean and/or replace tiles.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed wings stored in prep top cooler in downstairs kitchen above 41F. CDI: Wings voluntarily discarded. No TCS foods shall be kept in prep top until cooler is fixed. 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 .

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 boxes of single service items stored on floor in back storage room behind elevators.

4-501.11 Maintain equipment in good repair. Observed downstairs kitchen prep top cooler with air temp above 41F. REPEAT VIOLATION

4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf Observed thermometer for dish machine not working. Water was seen within the thermometer behind the display. VERIFICATION REQUIRED

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at downstairs kitchen handsink. CDI: Soap provided.

3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P Observed hot food items are not pre-written along with the procedure. CDI: EHS provided PIC with a blank copy of the TPHC form. The actual procedure was written and complete. Observed no time marked for sausage held hot on the self serve bar. Observed no times marked for cream cheese, salsa, and cheddar cheese. CDI: products labeled with time that they were put out on the self serve bar.

3-602.11 (B) (1)-(4)Food packaged on premises for customer self service shall include a label with the (1) common name of the food; (2) ingredients and sub ingredients in descending order; (3) quantity of contents; (4) name and place of business. Observed no labels for the pre-packaged muffins and the individual grits. 3-602.11 (B) (5) Food packaged on premises for customer self service shall include a label with the major food allergens contained in the food -Pf. Observed individually wrapped muffins and packaged grits with no allergens listed. VERIFICATION REQUIRED 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 no labels for bulk dispensed cereals. CDI: Labels were found by end of inspection and provided.

4-501.11 Maintain equipment in good repair. Observed downstairs kitchen prep top cooler with air temp of 48F. Ensure no TCS foods are kept in the cooler until it is repaired. Currently only wine and pepperonis labeled “refrigerate for best quality” and oil were kept in then cooler.

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 Observed non-typhoidal salmonella not listed on employee health policy. CDI: EHS provided PIC with updated employee health policy during inspection.

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 Observed vomit and diarrhea plan does not depict what person/job title would be responsible for cleaning up any incident. CDI: PIC wrote on the plan the responsible person.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed paper towel dispenser not functioning in 1st floor bar kitchen. CDI: Paper towels provided. REPEAT VIOLATION Significant improvements regarding handsinks since last inspection.

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 left side reach in cooler in 2nd floor kitchen holding food above 41F. CDI: Milk, eggs, and sausage voluntarily discarded. Products that were delivered yesterday were 41F and below and were therefore relocated to adjacent cooler that was holding the proper temperature.

4-203.12 (B) Ambient air and water thermometers shall be accurate to +/- 3F.-Pf Observed broken air thermometer in downstairs prep top cooler. CDI: New thermometer provided.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed air fryer in first floor bar kitchen labeled “for household use only”. CDI: Equipment removed.

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 some ceiling tiles in 2nd floor kitchen are damaged from leaks. Repair leaks and replace tiles.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed first floor bar handsink with a drink strainer, straw, and build up from being used as a dump sink. CDI: Sink cleaned. EHS and PIC discussed that handsinks can only be used for handwashing. 6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at the first floor bar handsink, first floor bar kitchen handsink, or 16th floor bar handsink. CDI: Soap provided. 6-301.14 Post a handwash sign at each handsink. observed no handwashing signs at the 16th floor handsinks. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no Papertowels at the first floor bar kitchen handsink, or the 16th floor bar handsink. CDI: Papertowels provided.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed employee taking sausage off of a cooking sheet and placing it into a pan. Employee dropped a piece of sausage, picked it up, discarded it, and cleaned the area and then went back to putting the other sausage in the container without changing gloves and washing hands. CDI: employee was educated on when to change gloves and wash hands. Employee changed gloves and washed hands.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer at 0ppm in upstairs 3-comp sink. PIC filled the sink this morning and was actively washing dishes. CDI: The dispenser was not primed properly. Dispenser was primed and sanitizer was dispensing at 200ppm quat. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed cutting board on prep top unit in first floor bar kitchen with food debris and build up. Ensure cutting board is properly washed, rinsed, and sanitized at required frequency.

3-602.11 Food Labels - PF Observed none of the ingredients, allergens, or manufacturer information provided for consumer dispensed cereals. CDI: Information was found, printed, and provided.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee with bracelet and a ring with stones handling food. CDI: Employee removed unapproved jewelry.

4-501.11 Maintain equipment in good repair. Observed gaskets on 2nd floor, left side reach in cooler to be torn. Observed ice scoop holder in first floor kitchen bar to be cracked.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed heavy build up on outsides of equipment in first floor bar kitchen particularly on handles of doors.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed torn area of the wall in first floor kitchen bar above the prep top cooler. Observed some red tiles missing from built in first floor bar storage shelves.

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 skim milk, half and half, and 2% milk held on TPHC without time marked and not documented on procedure sheet. CDI: these items were added to TPHC procedure sheet and time log.

General Comment: 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 several items from breakfast including boiled eggs, ham, and melons cooling inside kitchen reach-in while stacked and covered. CDI: items were separated and uncovered to cool rapidly.

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 a bag of mozzorella cheese dated 11/26 in the downstairs reach in cooler. Product had exceeded the time and temperature parameters. CDI- PIC voluntarily discarded product.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no papertowels at hand sink in bar area. CDI-PIC provided paper towels for hand sink. No point increase as improvement is noted in facility.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed strawberries over ready to eat melon in reach in. CDI-PIC re located items to correct order.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed soiled soda nozzle dispenser in bar area.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed 3 clean knifes stored in between the hand sink and dish drying rack in bar area.

2-101.11 PIC shall be present during all hours of operation.-PF Observed no sign to take clean tableware for each trip to the buffet posted. Observed no certified person in charge (PIC) on site. Facility has until October 21st for compliance. 0 pts

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed no written or verbal health policy. CDI (corrected during inspection) a health policy was emailed with the inspection. 0 pts.

6-301.14 Post a handwash sign at each handsink. Observed no hand wash signs at upstairs kitchen, downstairs bar and area behind bar. CDI signs provided 6-301.11 Handwashing Cleanser, Availability - PF Observed no soap at both downstairs hand sinks. VR (verification required) within 10 days. 6-301.12 Hand Drying Provision - PF Observed no towels at both downstairs hand sinks. VR (verification required) within 10 days 1 pt.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed items on the buffet above 45F, see temp. chart. CDI Cream cheese, butter packs, hard boiled eggs, cantaloupe and ham will be discarded at the end of service. Suggest using TPHC (Time as a Public Health Control) for items or keep them in the glass door refrigerator. TPHC form emailed. 1.5 pts.

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 sliced ham and turkey sausage opened yesterday and not dated. CDI by dating. 0 pts.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed two bi-metal thermometers. VR facility needs a thin probe thermometer. 0 pts.

3-306.12 Condiments, Protection - C Observed a jar of mustard used on the buffet not in a sneeze bottle or under the guard and oatmeal condiments in open top containers not under a guard. 1 pt.

/4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed plastic forks, knives and Styrofoam plates stored incorrectly on the buffet. mouth contact or food contact portion should face down. Also noted boxes of single service napkins and plates on the floor in the rear storage area on the second floor. There are two double door freezers in this area. 0.5 pt.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed missing molding under the bar between the wall and the underside of the bar. Also in the right front corner of the bar closest to the train tracks is missing baseboard tiles. 0.5 pts.