SPRINGHILL SUITES BY MARRIOTT CHARLOTTE AIRPORT

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC without food protection manager certification. PIC demonstrated knowledge by answering questions pertaining to food prep and service. REPEAT. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed single-use cream cheese containers held at room temperature during breakfast service. CDI- cream cheese was placed in the RIC for rapid cooling. EHS did not escalate points due to one item being out of temperature. Repeat. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

4-203.11(B) Food thermometers shall be accurate to +/- 2 degrees Fahrenheit.-Pf Observed facility’s thermometer not functioning properly and unable to read temperatures. PIC placed an order for a new thermometer. 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

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed multiple gnats in the food prep area.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed water bottles stored directly on the floor in the dry storage area.

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed outdoor dumpster with no drain plug in place. Contact waste management company and/or landlord to provide drain plug as needed.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC without food protection manager certification. PIC demonstrated knowledge by answering questions pertaining to food prep and service. REPEAT. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. - EHS observed unused storage rack and one clean wiping cloth stored in the basin of the hand sink. CDI- EHS moved items out of handsink at the start of inspection.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed ambient temperature of mini RIC at breakfast bar at approximately 50F. Observed TCS foods within at temperatures above 41F. CDI - PIC adjusted temperature settings on unit until ambient temperatures were observed at 41F and below. 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 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 approximately four (4) bags of ready to eat food (omelette) in RIC with date of 5/12, matching dates of identical products held in reach in freezer. Per conversation with PIC, items were pulled from freezer to thaw on 5/23. 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 one (1) package of TCS, non date mark exempt food (salsa) in RIC with no date mark. CDI - PIC confirmed thaw date for TCS foods and bagged foods were relabeled according. Salsa was voluntarily disposed of. 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 .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed one (1) unopened box of steramine tablets and three (3) cans of oven cleaner stored above packaged cereal at dry storage racks. CDI - EHS rotated chemicals to sit below food items at dry storage.

3-306.11 Protect food on display using shields, packaging, or other effective means. -P- Observed an apple on display without any protection. CDI- PIC moved apples to kitchen to re wash and wrap items.

5-205.15 Maintain a plumbing system in good repair. Observed minor drip from mop sink in kitchen. Repair or service plumbing fixtures as needed to prevent leaking.

5-501.17 Provide a covered waste bin in female restrooms. - Observed employee female restroom without a covered trash can. Provide as needed.

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed outdoor dumpster with no drain plug in place. Contact waste management company and/or landlord to provide drain plug as needed.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed manager without CFPM certification. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

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 facility with written procedures but did not record time stamps for items held on time at front bar for the hot, cold items, and milks near front desk. Observed logs used to fill out time stamps were not provided. Print more logs.. CDI items discarded.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . Observed no thin probe thermometer onsite. verification required.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee not wearing a hair restraint while working in the kitchen.

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 paper towels stored on the floor. Repeat

4-501.11 Maintain equipment in good repair. Observed reach in refrigerator that was leaking at the bottom. Facility stored towels at the bottom to soak up excess water.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf 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- Opened commercial sausage bag with no date. Allowed to date with previous day’s date. Found opened gallon of milk not dated. Manufacturer’s expiration date was 2/24/2025. CDI- voluntarily discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

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. Single-use cups stored on floor of kitchen.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager.-REPEAT- Observed pic unable to provide documentation of being certified in a food protection managers course. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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- Observed employee use bare hands to turn faucet off in attempt to prep food after entering the kitchen. This action recontaminates the hands. CDI- Education was provided and EHS observed proper hand washing. For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M .

6-301.11 Provide soap for handwashing at each handsink. -Pf 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf- Observed no soap and paper towels at the only kitchen hand sink. CDI- PIC provided both items.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.- Metal hot warmer insert, knife, and metal drink container with debris build up said to be clean according to PIC. CDI- PIC moved items to 3 comp sink. 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- REPEAT- Observed cream cheese and oat milk above 41F. See temp chart. CDI- PIC moved items to reach in cooler to quickly cool since they had been out of cold holding for less than 20 mins. 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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf 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 large container of salsa without a date mark. PIC stated item was from last Saturday. CDI- PIC voluntarily discarded the item. 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. - Observed small flies thought the dry storage order.

3-306.11 Protect food on display using shields, packaging, or other effective means. -P- Observed an apple on display without any protection. CDI- PIC moved apples to kitchen to re wash and wrap items.

4-501.11 Maintain equipment in good repair. - REPEAT- Observed cabinets and counter tops damaged throughout the kitchen area. 4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. - Observed towels being used on counter top and drain boards. Ensure all non food contact surfaces are non absorbent.

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 drawers and counter tops in need of cleaning due to food residue. Clean as often as needed to prevent and reduce the build up.

5-501.17 Provide a covered waste bin in female restrooms. - Observed employee female restroom without a covered trash can.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. 5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. 5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. - Observed dumpster lid removed, observed drain plug broken, and debris around the area in need of cleaning and removing.

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 hard to reach areas in need of cleaning due to minor food debris and residue build up in the dry storage area.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager.- REPEAT- EHS observed no PIC able to provide documentation of being certified in a food protection managers course. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- EHS observed cream cheese, cantaloupe, and almond milk above 41F. See temp chart. CDI- PIC voluntarily discarded the items. 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 .

4-501.11 Maintain equipment in good repair. - REPEAT- Observed cabinets and counter tops damaged throughout the kitchen area. NOTE: Point deduction moved to half point deduction since last inspection documentation was for lids on equipment.

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf - Observed hot water at 90-106F after adjustment being made by PIC. PIC voluntarily closed. A VR will occur within 10 days to ensure hot water is obtained at 110F. Facility shall not be in operation until EHS verifies hot water is 110F or greater.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager.- EHS observed no PIC able to provide documentation of being certified in a food protection managers course. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. - EHS observed a box of bananas stored on top of the hand sink. CDI- PIC moved items off handsink.

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 all buffet/ grab n go items on tphc with written procedures however PIC did not mark items with start and end time. PIC stated breakfast is only from 6-9AM. CDI- PIC voluntarily discarded items at 9AM.

6-501.111 Keep the premises free of insects, rodents, and other pests. - EHS observed flies throughout the facility.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. - EHS observed a box of plums stored on the floor. CDI- PIC moved box off floor.

4-501.11 Maintain equipment in good repair. -REPEAT- EHS observed broken lids to a couple display containers at grab n go cold holding station. Observed freezer to be broken and non functioning.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. 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. 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 broken base board and tile with exposed absorbent material showing. Observed hard to reach areas with dirt and food debris build up. Hard to reach areas are underneath and behind equipment.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed boiled eggs, cut honey dew, whole milk, reduced fat milk, and cream cheese all above 41F. CDI- PIC voluntarily discarded the items. 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 .

3-306.11 Protect food on display using shields, packaging, or other effective means. -P - Observed unwrapped bagels, muffins, and English muffins sticking outside of the food shield. CDI- PIC moved shield to cover food properly.

4-501.11 Maintain equipment in good repair. 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. - EHS observed broken lids to a couple display containers at grab n go cold holding station. Observed small cooking equipment to be labeled as house hold use only. Observed freezer to be broken and non functioning. NOTE: no hood system is installed in the facility no cooking shall occur in the facility. Permit action will occur if cooking is observed in facility.

5-501.17 Provide a covered waste bin in female restrooms. Observed employee female restroom without a proper covered trash can.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. 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. 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 broken base board and tile with exposed absorbent material showing. Observed hard to reach areas with dirt and food debris build up. Hard to reach areas are underneath and behind equipment.

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. - PIC was unable to provide documentation of being certified in a food protection managers course. -REPEAT- -1-

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- PIC was unable to provide a written procedure for vomiting and diarrheal clean up event. CDI- EHS provided MCPHD written procedures. -REPEAT- 0.5

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed container of Lysol wipes on counter top next to red potatoes, and muskmelon. Observed Steraware tablets stored above ready to eat bagels in cabinet and next to salt container. Observed bottle of disinfectant, antibacterial soap and three jars of rinse additive stored in same cabinet of single service napkins. Observed can of aerosol hand sanitizer stored next to coffee filters in cabinet in food service area. CDI: EHS moved to bottom shelf and educated PIC on proper storage. PIC separated chemicals from food area, food items and single service storage areas. -0-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. - Observed a large box of bananas on counter in splash zone of handwash sink. Observed packages of water bottles stored directly on the floor. -REPEAT- -1- CDI - Items moved.

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed sofa, office chair, pallet and litter outside the dumpster. Clean area. -0-

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 bottle of soda in reach-in stored directly over ready to eat food. Observed bottle of soda on dry shelf above ready to eat items. 305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed cell phone and keys stored directly next to bananas, potatoes, and melon on counter top. -0-

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. - PIC was unable to provide documentation of being certified in a food protection managers course.

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 - PIC could not provide an employee health policy or discuss all parts of an employee health policy with 6 food borne illnesses. CDI- PIC provided updated employee health policy since adoption of 2017 food code. Per state guidance point deduction did not occur. However, if the violation occurs again point deduction will occur.

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- PIC was unable to provide a written procedure for vomiting and diarrheal clean up event. CDI- Per state guidance education was provided and no point deduction occurred. EHS provided PIC with MCPHD written procedures form. If violation occurs again during an inspection point deduction will occur with further follow up.

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 eggs (55F) and milk (48F) above 41F. CDI- PIC voluntarily discarded the items.

3-305.11 Store food in a clean, dry location, not exposed to contamination.  Keep at least 6 inches above the floor. - Observed a large box of individual cereal boxes stored on the floor.

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 several boxes of single use items stored on the floor.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf- Observed no paper towels at the handwashing sink. Corrected during the inspection (CDI) - Paper towels were provided. -0pts-

4-501.11 Maintain equipment in good repair. - Observed torn gaskets on the reach-in cooler and freezer. Needs to be repaired. -1pt-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - Observed interior of microwave in need of cleaning. -0pts- NOTE: Only grab and go items are currently being provided due to COVID-19.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P Observed unwashed pineapple stored over ready to eat salsa in the reach in unit. CDI- PIC rearranged.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no quaternary ammonium sanitzer test kit present in the facility at the time of the inspection. CDI- EHS will verify test strips has been acquired by 8/2/2019. REPEAT.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a bulk bag of sugar stored directly on the floor of the rear dry storage area.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed boxes of single use articles such as cups and paper goods stored directly on the floor of the dry storage area.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no quaternary ammonium sanitizer test kit present in the facility at the time of inspection. EHS will verify that such a test kit has been acquired by 10/24/2018

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 butter, cream cheese, boiled eggs, ham and cheese slices holding out of temperature control above 45F. CDI product voluntarily discarded. VERIFICATION REQUIRED.

3-306.11 Food Display-Preventing Contamination by Consumers - P Observed spinach, salsa and cheese on table not protected from contamination by customers. CDI items placed under sneeze guards.

4-101.19 Nonfood-Contact Surfaces - C Observed liner glued in drawers.

4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. Observed no thermometer provided in reach-in milk cooler. CDI thermometer added.

4-501.11 Good Repair and Proper Adjustment-Equipment - C Observed several drawers in disrepair/peeling exposing partical board.