COUNTRY INN & SUITES

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF EHS observed that facility does not have an employee health policy. When asked PIC stated that facility does not provide training on signs/symptoms of foodborne illness or big 6 illnesses. EHS provided facility with employee health document to review with staff. -1- **10-day VR** For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P EHS observed gravy in hot holding below 135F. CDI- PIC voluntarily discarded the product. -0- For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P EHS observed facility holding garage links, a case of hard boiled eggs and an open can of gravy above 41F. EHS observed the ambient temperature in the RIC was 41F or below but items stored towards the bottom of the unit were above 41F. See temp chart. CDI- PIC voluntarily discarded the items that were found to be 41F or above. -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 .

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. EHS observed employee possessions stored around the kitchen. EHS advised that these items shall be stored in a designated area where contamination of facility outpaces/equipment cannot occur. -0-

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. Observed shredded cheese not added to white board to reflect its use on Thursdays. Shredded cheese is included on TPHC procedures and establishment should maintain method of tracking time updated to reflect procedures. CDI- PIC updated white board during inspection. TPHC procedure template may be found at: www.mecknc.gov/foodsafety

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-use articles being stored on floor in dry storage room located under stairs in lobby. Store single-use and single-service articles at least 6 inches above floor. 4-904.11 (A) Display and handle single-use and single-service articles and cleaned and sanitized utensils to prevent contamination. Observed single-use utensils stored in containers with food debris accumulation and not inverted to prevent potential contamination.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed sliding doors open on outside dumpster. Maintain sliding doors closed when not in use to prevent pest harborge. *REPEAT*

4-501.11 Maintain equipment in good repair. Observed torn and broken gasket on reach in cooler. -0 points-

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed heavily water damaged quat sanitizer test strips in establishment. Test strips were unable to accurately test quat sanitizer at three compartment sink. PIC stated that new test strips are on order. A verification will be conducted by February 10th, 2025 to determine if establishment is in compliance. -0.5 points-

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed sliding doors and lids open on outside dumpster. Ensure dumpster lids and sliding doors are closed when not in use to prevent rodent or insect infestation. -0 points-

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed house flies in food service area. Establishment has licensed pest control service. -0 points-

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee working with ready to eat food while wearing bracelets. -REPEAT- -0.5 points-

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed PIC with limited knowledge of symptoms, illnesses, and when to report. CDI - PIC was corrected through instruction and employee health policy was reviewed. -1 point- For more information on employee health policy, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Observed employee drinks stored on drain board of food prep sink. -0.5 points-

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee preparing food while wearing bracelets. -0 points-

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 opened salsa and sausage with no date label. PIC stated procedure is to open products on Monday, use until they run out, products usually last 5-6 days. CDI- products marked with Mondays date, EHS discussed maintaining labels on opened TCS foods in refrigeration.

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 a number of to-go cup boxes stored on the floor in dry storage area. 4-904.11 (A) Display and handle single-use and single-service articles and cleaned and sanitized utensils to prevent contamination. Observed to-go cups stacked above dispenser, rims exposed to potential contamination.

2-101.11 (A) PIC shall be present during all hours of operation. -PF PIC not present during my inspection.

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 manager present during my inspection. CDI - CFM arrived during the inspection.

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 employee drinks in the refrigerator. Relocate to the bottom of the unit to prevent contamination. CDI - drinks moved.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed boxes stored in front of three handsink. CDI - boxes were removed during the inspection.

3-306.11 Food Display - Preventing Contamination by Consumers (P) Observed washed apples being offered to consumers without being protected. CDI - Apples removed and are going to be rewashed and wrapped. 3-306.12 (A) Condiments shall be protected from contamination by being kept in dispensers that are designed to provide protection, protected food displays with proper utensils, original containers designed for dispensing, or individual packages or portions. Observed condiments such as shredded cheese, salsa, oatmeal condiments unprotected at the self service breakfast. Discussion with PIC stating that a protection is needed to prevent contamination from customers. 3-307.11 Miscellaneous Sources of Contamination (C) Observed bag of sausage stored in the sanitizing basin. CDI - removed during the inspection.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Countertop refrigerator is intended for prepackaged foods. Observed hard boiled eggs in a bowl for grab n go. Discussion with the PIC and stated that eggs if stored in the refrigeration unit shall be individually packaged.

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 lunch stored on the top shelf in the refrigerator.

2-101.11 (A) PIC shall be present during all hours of operation. -PF PIC not present during my inspection.

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 manager present during my 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 no written procedures for these types of events. CDI - Provided facility new NC Food Code changes and guidance via email.

4-502.11(B) Provide accurately calibrated thermometers. Pf. For more information please visit: http://meck.co/FoodSafety Observed only a meat thermometer in the facility. Verification visit required to ensure facility has a calibrated food thermometer.

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 cabinets accumulating food debris. Clean and maintain.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee purse and coat hanging over the handsink. Relocate

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed soap bottle inside the basin of the hand sink. CDI - Soap bottle removed.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed coffee filters unprotected. Keep coffee filters in orginal packaging.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee jacket and purse hung over the hand sink.

2-101.11 PIC shall be present during all hours of operation. -PF PIC was not present until end of inspection.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF Only one food employee on duty, food employee was not able to understand employee health policy. CDI - EHS educated managers on importance of employee health policy and provided material by email.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed handsink without paper towels in kitchen. CDI - Manager replaced paper towels at dispenser.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P Observed shredded cheddar with no change in temperature within 40 minutes. CDI - EHS educated food employee on cooling foods at ambient temperatures. Item was opened to cool rapidly in reach in cooler.

4-302.12 Provide an accessible thermometer for use. -Pf Observed thin probe thermometer provided, but without battery. CDI - Employee provided battery for thermometer and observed it working properly during inspection.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single use utensils stored

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed green shelves in kitchen in need of cleaning. Observed cabinets for buffet items in need of cleaning. Increase cleaning frequency.

4-501.114 Maintain sanitizer at correct concentrations. -P REPEAT VIOLATION. Observed quat dispenser at 0 ppm. CDI - educated to keep sanitizer at proper concentration. Provided new container of Oasis 146 concentrate to the dispenser. Currently reading at 200 ppm.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed the product in the mini refrigerator in the temperature danger zone. Refer to temperature chart. CDI - discarded product. Educated to keep food at 41F and below. Turned refrigerator down.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf repeat violation. Observed food employee is writing temperature of food not the time. CDI - educated to have 6:00 AM - 9:30AM on the dry erase board; discard all food left over after breakfast.

4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. Observed no ambient air thermometer in the mini refrigerator. Advised to provide an air thermometer for the mini refrigerator.

4-501.114 Maintain sanitizer at correct concentrations. -P Observed quat sanitizer below 150 ppm. CDI - provided a new quat concentrate container to the quat dispenser feeder. Currently reading at 200 ppm.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf REPEAT VIOLATION. Observed food employees not following their time procedures for the hot items in the chaffing dish. Procedures state to write the time the product goes into the chaffing dish on the dry erase board. Food employees are writing the reheat temperatures instead. CDI - educated food employees about writing the time instead of temperature. Wrote the time the product goes into chaffing dish after the reheat in microwave.

3-304.12 During pauses in food preparation or dispensing, store in-use utensils in a clean, dry place, in food with handles above the food, in 135F or greater water, or in running water that moves food particles to the drain. Observed tongs that are in use for consumers dispensing their food is stored where they are exposed to contamination. Advised to store tongs in container to prevent contamination. Or to have under sneeze guard.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF Observed food employee are unaware of reportable symptoms and diseases. CDI - educated PIC about reportable symptoms and diseases; educated importance of understanding exposure to these diseases and understanding when to look out for symptoms to report illnesses. emailed spanish and english employee health policy.

2-301.12 Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 seconds, rinse using warm running water, then dry hands properly. -P 2-301.15 Only wash hands in handwashing sink.-PF Observed food employee wash hands in the 3 comp sink with no soap. CDI - educated that handwashing must be in the handsink and to wash hands with soap.

6-301.14 Post a handwash sign at each handsink. Observed no employee handwashing sign in the mens bathroom. CDI - advised to print one off and post in the mens bathroom.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed cream cheese and boiled egg out of temperature in the mini refrigerator. CDI - Advised to turn equipment down. Advised to hold product in the refrigerator and work out of refrigerator.

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 that the food employee did not write the 'times' on the TIME board. Employee wrote reheat temperatures. CDI - educated food employee that TIME control means time food is held for service out of temperature and that the TIME must be written on the TIME board, not reheat temperatres.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -Pf Observed sausage gravy opened from its commercial package (not heat treated) and in the refrigerator with plastic wrap covering product.

6-305.11/6-403.11(B) Designate and use an area for the orderly storage of employees' clothing and possessions where contamination of food, equipment, utensils, linens, and single use articles can not occur.Observed food employee sweater and purse not organized in orderly storage. Hung above and in the way of the handwashing sink. Advised to not store personal belongings in the kitchen.