HOLIDAY INN EXPRESS UNIVERSITY

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf Observed overall limited control over the kitchen by certified food protection manager. Ensure that staff are aware of cross contamination issues, allergens within products, and are monitoring temperatures. A Food Safety Checklist can be found at: www.mecknc.gov/foodsafety along with more food safety information related to PIC Duties, Training, and managing food safety.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P- Observed raw bacon stored over RTE sausage in RIC. -CDI- PIC corrected storage order. REPEAT VIOLATION For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed veggie omelet and turkey sausage held on counter with no temperature control below 135F. CDI: Omelets rapidly reheated to 169F. Sausage voluntarily 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed items in glass front reach in above 41F. -CDI- Refrigerator turned down. Items were placed in refrigerator at beginning of the morning and monitored while cooler recovered. PIC voluntarily discarded eggs. After 45 min, items holding at 41F. Future cold holding violations will result in a risk control plan and/or permit action. 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 no date mark on hard boiled eggs or RTE sausage patties in reach in cooler. CDI: Items date marked with the date 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 .

4-204.112 (B) Provide and position correctly an air thermometer in cold/hot holding equipment. Observed no air thermometer in glass reach in cooler.

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 with no allergen labeling. VERIFICATION REQUIRED within 10 days to ensure that facility has allergens listed. 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 bulk dispense cereals where common name of the food was incorrect (Raisin Bran identified as Special K Red Berries) and the other required information was missing. CDI: Information provided as required.

3-306.11 Protect food on display using shields, packaging, or other effective means. -P Observed hard boiled eggs stored in an open container for customer self service inside of reach in refrigerator. CDI: Eggs voluntarily discarded. Eggs shall not be stored in this manner without a cover. 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 Observed oatmeal toppings without proper protection or self closing lids. Ensure that staff are adequately monitoring toppings and/or proper protection is provided. VERIFICATION REQUIRED within 10 days to assess food protection. 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed employee’s hot tea stored on top of boxes of pancake mix. CDI: Tea relocated to designated area.

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 floor in dry storage area in need of sweeping. Observed dust build up on ceiling tiles adjacent to AC vent. 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. Observed 1 absorbent ceiling tile in kitchen.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -Pf- Observed new food employee who stated that she had not had any training on EHP. EHS observed EHP handout hanging in kitchen and asked food employee if she remembered being trained on it or having signed that document or a similar one and she stated that she had not. -CDI- EHS educated food employee on EHP. Ensure all food employees are trained on EHP. -0- For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

2-401.11 (A). Employee beverages must be stored in a designated area where contamination of food, clean equipment, utensils, linens, and single-use articles cannot occur. Observed employee drink stored on food prep counter. -CDI- PIC relocated items. -0.5-

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food. -P- Observed food employee don gloves to work with food without washing hands. -CDI- EHS educated food employee on when to wash and food employee washed hands. -0-

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use -Pf.- Observed microwave and other items stored in front of handwashing sink sink blocking access. -CDI- PIC relocated items. 6-301.14 Post a handwash sign at each handsink. Observed no handwashing signs at employee restrooms. -CDI- EHS provided signage. -1-

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P- Observed raw bacon stored over RTE eggs and raw bacon and sausage stored over RTE sausage in RIC. -CDI- PIC corrected storage order. -0- For more information on food storage order 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- Observed cream cheese in small display cooler at 53F. Observed ambient temperature of unit at 56F. Observed milk on ice between 41-44F. -CDI- PIC voluntarily discarded items above 41F. EHS attempted to lower temperature of display cooler but did not observe any changes in temperature. **REPEAT** -3- **3 DAY VERIFICATION REQUIRED** **FACILITY TO NOT USE UNIT UNTIL REPAIRS CAN BE MADE** 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 .

3-501.15 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 egg omelette cooling in RIC with plastic wrap and other pans on top of it. -CDI- EHS educated food employee on proper cooling methods and PIC removed lid and removed other pan. -0- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

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 available for use. **10 DAY VERIFICATION REQUIRED** -0.5-

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in-use wiping cloth stored in water. -CDI- EHS educated food employee on storing items in sanitizer and food employee placed items in quaternary sanitizer at 200ppm. -0.5-

4-903.11 (A) Store cleaned equipment, utensils, linens 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 clean utensils stored in container with slight debris buildup. -0-

4-501.11 Maintain equipment in good repair. Observed hole in sanitizer tube where sanitizer runs from bucket into sink. Replace. Observed small display cooler with an ambient temperature of 56F. Repair or replace. **REPEAT** -1-

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 buildup on NFCS of drink machine. Increased and more thorough cleaning frequency recommended. -0-

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM on duty during inspection. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed cook handle sanitizer wiping cloth and return to handling food without washing her hands. CDI EHS educated employee and she stopped and washed her hands.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed multiple tcs foods in the small grab n go cooler above 41F. See temperature chart. Ambient air thermometer in cooler reads 52F. PIC stated that she filled the cooler at 5:30 am this morning. CDI EHS PIC to discarded items at the end of breakfast (9:30 am). Also observed tcs foods on the kitchen prep tables in the temperature danger zone. PIC stated that she puts them there when it is busy until she refills the buffet. CDI PIC discarded these foods. 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 .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed chemical spray bottle on 3 comp sink drain board. CDI PIC moved spray bottle to chemical storage.

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 no head covering on. CDI PIC put on a hair net.

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed coffee filters stored unprotected.

4-501.11 Maintain equipment in good repair. Observed small grab n go cooler on buffet not holding tcs foods at 41F or below. The ambient air is 52F and cooler thermometer reads 52F today. PIC will discontinue using this unit until it is repaired. Facility will put items on ice. Facility put a sign in the kitchen to alert all staff of the changes. PIC will contact EHS when the unit has been repaired. REPEAT

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 coffee cup on prep table. CDI Employee moved drink.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed buildup in nozzle of juice dispenser.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed milk, yogurt, and boiled eggs in small buffet cooler at 51F. The ambient air of the unit is 54F today. EHS advised PIC not to over fill the unit and not to use unit until repaired. CDI PIC stated that the items were put out at 5:30 am. PIC put items on ice and will discard whatever is left at 9:30 am when the buffet closes. 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 .

4-501.11 Maintain equipment in good repair. Observed small cooler on buffet not holding tcs foods at 41F or below. The ambient air is 54F today. PIC will discontinue using this unit until it is repaired.

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. Observed facilit had severel Priority item violations today. Facility permit was also suspended today due to no hot water and no refrigeration operating properly. VR needed 3-24-24 Please visit our resource page, https://health.mecknc.gov/envhealth/food-and-facilities-sanitation, for more food safety information related to PIC Duties, Training, and managing food safety.

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 food on prep table.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed employee do several task and handle food without washing her hands. Also observed that the sink does not have hot water, so employee can not effectively wash her hands. VR needed 3-17-24

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at handwashing sink. CDI PIC provided paper towels. REPEAT 5-202.12 Provide at least 100F water at handsinks. Observed water at handwashing sink 71F after running for 5 minutes. Facility permit suspension today.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed Quat sanitizer bottle empty t 3 comp sink and sanitizer reading 0ppm CDI PIC changed sanitizer container. EHS verified QUAT sanitizer at 200 ppm after new container attached. 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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several tcs foods in front customer cooler and the kitchen reach in cooler above 41F. See temperature chart. PIC stated that the food was put in refrigeration yesterday . CDI PIC voluntarily discarded all tcs foods. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed open bag of precooked sausage in reach in cooler not date marked. CDI PIC voluntarily discarded sausage. 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 spray bottle of air freshener on shelf with food. CDI PIC moved spray bottle.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . Observed facility does not have a thin probe thermometer for kitchen staff. VR needed 3-24-24

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed box of juice on the floor (being used to prop the door open in the storage room. PIC stated that the door stopper does not work. CDI PIC put box on shelf.

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

3-304.12 (E) In-use utensils, such as ice scoops or utensils for non-TCS food, must be stored in a clean and protected location. Observed spoon for oatmeal on buffet line stored on counter unprotected. CDI PIC put a new spoon inside the oatmeal well.

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed single service plates and bowls stored in lower cabinets unprotected. CDI PIC voluntarily discarded those items.

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf Observed no hot water at 3 comp sink ( 85F) and handwashing sink (71F). See temperature chart. Facility permit suspended today.

5-205.15 Maintain a plumbing system in good repair. Observed mop sink not draining. REPEAT

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed 2 employee cell phones on prep table.

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.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed sanitizer at 0ppm in the 3 comp sink. CDI- Sanitizer re-made to proper concentration.

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

5-205.15 Maintain a plumbing system in good repair. Observed leak under 3 comp sink. Observed mop sink not draining. Plumber was already called to fix the issue today.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM on site. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety

2-102.11 (C ) (2), (3), (17) 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 employee health process and procedures. -Pf Observed employee health policy without all necessary information. CDI- EHS sent plan.

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 vomit/ diarrhea plan CDI- EHS sent plan.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . For information on how to properly calibrate a thermometer please visit: http://meck.co/FoodSafety or view our training video at the following weblink: https://youtu.be/IxXix712KkI Observed no working thermometer. Get thermometer.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no test strips for sanitizer. Get test strips

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 CFPM on site.

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

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at the hand washing sink. CDI- Employee stated they do not have anymore to place in the dispenser. Employees will use dawn dish soap at sink until more soap comes.

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 and cheese sitting on the counter holding above 42F. CDI- Items discarded.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed wrong test strips used for sanitizer. Chlorine test strips were used for QUAT. CDI- EHS left a few test strips until employee can find QUAT strips.

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 Observed PIC without knowledge of hot holding temperatures, cold holding temperatures. PIC did not know to use sanitizer in the kitchen instead of disinfectant. PIC also does not use thermometer to check temperatures. EHS educated PIC on all topics.

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 CFPM on site.

2-102.11 (C ) (2), (3), (17) 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 employee health process and procedures. -Pf Observed health policy without all necessary information. CDI- EHS emailed policy.

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 vomit/ diarrhea plan. CDI- EHS emailed plan.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety Observed sink sanitizer at 0ppm. Container was empty. CDI- New sanitizer bottle placed at sink.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed sausage in the hot tray holding below 135F. CDI-Items placed on TPHC.

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

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 cups stored on the floor.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no test strips. CDI- EHS left a few test strips.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. No one on site is certified.

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

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. PIC is not food safety certified.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf observed cleaning cloths stored in kitchen handsink. CDI removed by employee.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P observed sanitizing solution in 3 comp sink testing 0ppm QAC. CDI - added sanitizer to solution and tested at 200ppm QAC.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P observed sausage patties stored on counter top > 45F. CDI sausage moved to upright cooler. Cooled to below 41F in 30 min. Do not leave food sitting out for long periods of time.

4-302.14 Sanitizing Solutions, Testing Devices - PF no QAC test strips available during inspection. Verification required within 10 days.

6-501.111 Keep the premises free of insects, rodents, and other pests. observed german cockroach in kitchen. observed dead german cockroach in glue trap.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed PIC working in kitchen without hair restraint.

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 service items stored less than 6 inches off of floor.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. PIC is not food safety certified.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P observed pork sausage and turkey sausage stored in display warmer (buffet) < 135F. CDI by voluntary discard by PIC.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf observed unlabeled spray bottle of sanitizer. 7-201.11 Store toxic materials to avoid contamination. -P observed window cleaner stored on drainboard of 3 compartment sink. CDI by labeling and storing chemicals on rack.

3-306.11 Food Display-Preventing Contamination by Consumers - P observed food on buffet in display warmer with ineffective sneeze guard. Guard is too high and does not provide adequate food protection. Recommend attaching flip type lid on warmer. Verification required within 10 days.

4-302.14 Sanitizing Solutions, Testing Devices - PF no test strips provided during inspection. Verification required within 10 days.

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 during inspection. CDI (corrected during inspection) Health policy emailed along with inspection to print and post in kitchen and to review with employees.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed butter and cream cheese above 45F. CDI by returning them to refrigeration. Suggest keeping both items in display refrigerator to maintain below 45F. TPHC (Time as a Public Health Control) discussed, but operator did not want to discard any remaining butter or cream cheese at the end of service. Note cold hold temperature changes to 41F on 1/1/2019.

3-302.12 Food Storage Containers Identified with Common Name of Food - C Observed 2% milk in a pitcher not label in the customer display refrigerator for self service. Label pitcher as 2% milk.

2-402.11 Effectiveness-Hair Restraints - C Observed employee with her hair braided and pulled back. A hair restraint is also required such as a hair net, hat or visor.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Ensure all single service items and other boxes are off the floor in the dry stroage room.