HILTON GARDEN INN HOMEWOOD SUITES CAFE

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed various foods in RIC holding above 41F during inspection. See temperature chart. Ambient in unit 41F. CDI - All out of temperature items voluntarily discarded. 0 pts. 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 .

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed various scoops being stored in containers of non-TCS foods with their handles in contact with the foods. CDI - PIC removed handles. Repeat. 0.5 pts. Points not escalated due to improvement from last inspection.

5-205.15 Maintain a plumbing system in good repair. Observed sanitizer compartment in three comp sink unable to retain water during inspection. Repair necessary. Facility utilizes dish machine for all w/r/s operations. 0 pts.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee bag hanging on shelving storing customer service items during inspection. Ensure all employee belongings are stored in a manner that does not promote the contamination of customer foods, beverages, or service items. Repeat. 0.5 pts.

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed various single use drink cups being used as means to dispense non-TCS foods being stored in direct contact with the foods during inspection. Ensure all utensils used to dispense foods bare proper handle to preclude cross contamination. CDI - PIC removed. 0.5 pts.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee backpack being stored on shelf in dry storage area. Ensure all employee belongings are stored in a manner that does not promote the contamination of customer foods or service items. CDI - Backpack moved to appropriate location. 0 pts.

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 shredded cheese and cream cheese without time labels. CDI: Time labels were placed on items.

REPEAT 4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf. Observed quat strips without container or instructions. VERIFICATION REQUIRED.

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 debris build up in microwave. Clean as needed.

3-DAY VERIFICATION REQUIRED REPEAT 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed all TCS foods in the reach-in cooler 50-52 degrees. All items were voluntarily discarded. All cold storage food products will be kept across the hall at Hilton Garden Inn until the unit is repaired.

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 missing TPHC policy. CDI - EHS provided during inspection.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed missing container and instructions for Quat strips. CDI - Employees have ordered new ones and are waiting for delivery.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed a cart blocking the back hand sink. CDI - Cart was moved.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed Quat sanitizer dispensing at well above 500ppm. CDI - Sanitizer will be diluted and tested until Ecolab can repair the dispenser.

3-DAY VERIFICATION REQUIRED 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed all TCS foods in the Reach-in cooler from 55-56 degrees. All TCS foods will be kept across the hall, in their neighboring kitchen, Hilton Garden Inn until the unit is repaired.

REPEAT 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 pulled pork attempting to cool in a pan covered with aluminum foil. Product was also cooling in the reach-in cooler that is not currently working properly. CDI - Item was brought to a reach-in freezer to cool.

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

4-602.11 (A) (5) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, at any time during the when contamination may have occurred. P. Observed dish machine did not have detergent connected to it. CDI Detergent provided. 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 .

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed cut melons cooling in reach in at 0F/min. CDI: Product was spread out and left uncovered to cool. 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://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

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 grits, oatmeal, and cold items held on TPHC not listed on the procedures. CDI: Items listed on the form during inspection today. TPHC procedure template may be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 cut melons cooling in deep, covered container and in a covered display dish. CDI: Melons moved to shallow pans and left uncovered to rapidly cool. 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 .

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 only labels with the common name of the food provided for bulk dispensed cereals. CDI: Information provided and placed in a binder for accessibility to consumers.

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 cut melons on the line holding above 41F. CDI- Cut melons was discarded during the inspection by person in charge.

4-501.11 Maintain equipment in good repair. Observed shelves rusting in 2 door cooler. REPEAT

4-501.11 Maintain equipment in good repair. Observed shelves rusting in 2 door cooler. REPEAT

4-501.11 Maintain equipment in good repair. Observed shelves rusting in 2 door cooler.

2-102.11 Demonstration - C PIC shall demonstrate knowledge by being a certified food protection manager. PIC present during inspection was not a certified food protection manager per Food Code. PIC shall hold a certification by an accredited program.

2-103.11(M) Food employees and conditional employees shall be informed of their responsibility to report their health and activities as they relate to diseases that are transmissible through food. Pf- Observed PIC unable to tell EHS the five reportable foodborne illnesses and symptoms. No written health policy produced. CDI-EHS provided PIC the employee health poster with reportable illnesses and symptoms. EHS will email employee health policy acknowledgement form to PIC.

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 all TCS foods (eggs, yogurt, sliced melons, cheese, etc.) hot and cold holding at breakfast bar under Time as a Public Health Control (TPHC). PIC was unable to produce written procedures for the TPHC at the café. PIC did have all items marked with begin and end time. TPHC form provided to chef. Maintain written procedures at breakfast bar and readily available for staff and EHS.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed coffee lids stored on floor in dinning area. Store all single-use and single-service articles at least 6 inches off the floor.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed food employee with gloved hands sip personal beverage and then proceed to place muffins inside of muffin container. Also observed same employee wash dishes, change gloves and then proceed to dry dishes without hand washing. CDI- employee was educated, hands were washed and gloves were changed. -1.5 points.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers. -Pf Observed chemical bottle near hand sink with no label. CDI- bottle was removed from kitchen. 0 points.

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 lettuce and cheese containers cooling while heavily wrapped in plastic. CDI- foods were ventilated for proper cooling methods. -.5 points. Recommended to PIC to cool foods in walk in cooler and not 2 door tall unit that is prone to heat transfer due to productivity out of the unit.

6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C Observed personal items such as lotion and beverages being stored over single service items in dry storage area. REPEAT. Refrain from same violation occurring or risk losing double points on future inspections. -.5 points.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Cheese, Milk and other dairy products located in the 2 door tall refrig unit were cold holding at 43 degrees F. CDI/. Refrigeration repair operator came onsite and adjusted unit to be able to properly cold hold all products at 41 degrees and below. All out of temp food products were moved to the walk in cooler to aggressively cool down. 0 points.

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 Whip cream at breakfast buffet was holding on time but lacking time stamp. CDI- PIC discarded product by the end of the inspection. -1 point.

7-201.11 Separation-Storage - P Observed cleaning chemicals being stored above 3 comp sink. Ensure that cleaning chemicals are stored so they cannot contaminated clean utensils. CDI- Items were moved during the inspection. 0 points.

6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C Observed personal employee items such as keys and lotion being stored over coffee maker glasses and other service related items near dry storage area. -.5 points.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Cheese eggs in hot box were hot holding below 135 degrees. CDI- eggs were voluntarily discarded. -1.5 points

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 American cheese was date marked 8/20-/8/27. CDI- American cheese was discarded voluntarily by staff. -1.5 points

3-602.11 Food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -Pf PIC stated that pastries and muffins such as banana nut muffins are put on the self service line with out any ingredients attached. These food items have multiple ingredients and there for shall have those same ingredients listed with pastries and muffins at point of service. Will do a VR visit to ensure that compliance is met on this issue. 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 food employee wearing diamond braclet and rings. 0 points.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed visible food debris on tomato dicer stored as clean. CDI took to rewash.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P Observed chicken gumbo and chicken cooled from last night at greater than 45 degrees. CDI discarded.

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 chicken gumbo and chicken cooled from last night in tightly covered containers. CDI discarded.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee beverage stored above napkins. CDI- removed

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed hash browns at 109F. CDI-placed on TPHC

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed yogurt cold held at 52 F. CDI- placed on TPHC

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 cole slaw date over 2 weeks past prep date. CDI- discarded