TRU BY HILTON CHARLOTTE-ARYSLEY

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- *Observed - Commercially Packaged shredded cheese and Commercial bag of yogurt above 41F in standing single door RIC. EHS observed unit full of candy other than two items listed above. PIC stated RIC is mostly used for candy. EHS observed unit with an ambient temperature of 43F, EHS recommends unit receives maintenance and TCS foods not be stored pic unit until unit is able to maintain proper cold holding temperatures. *CDI - PIC transferred items to 2 Door RIC. PIC stated they will use single door unit for candy only moving forward. 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 .

3-501.19 (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 - Establishment using TPHC as breakfast is only open from 6AM - 9:30AM and all remaining food is voluntarily discarded at the end of breakfast service. *CDI - EHS provided establishment with written TPHC procedures that were filled out and to be posted onsite. TPHC procedure template may be found at: 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. Observed hand sink blocked by mop bucket. CDI- Employee moves mop and restores hand sink accessibility. (-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 employee cell phone on top of container stored as clean on dish rack. CDI- employee relocates phone. (-0.5)

6-301.13 Soap and paper towels shall not be provided at preparation or utility sinks. Observed soap dispenser on wall next to dump sink inside kitchen. EHS spoke with PIC about removing soap dispenser and to only wash hands at handsinks.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed shredded cheddar cheese at 64F being held by ice and not refrigeration at buffet. CDI-PIC voluntarily discarded item. EHS to set up TPHC procedure for all cold items since facility discards all TCS food items after service (6:30-9:30AM). 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 .

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . Observed both of facilitys thermometers without batteries. VR within 10 days for working thermometers.

3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed in use spoon for grits stored in 96F water with moderate amount of food residue and cloudy water inside container. PIC removed spoon.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM present at time of inspection. -CDI- PIC with CFPM arrived towards the end of inspection. **REPEAT** -1- For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM during inspection. PIC is a certified good protection handler, but not manager. PIC stated that she is in the process of taking test for CFPM. Repeat. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed apples stored above RTE eggs. PIC corrected storage order. 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 shredded cheese and 2% milk above 41F. CDI-PIC voluntarily discarded foods. PIC stated that all temperature held foods get discarded after service (6:30 am-9:30 am). EHS to provide Tru with TPHC procedures since establishment only serves breakfast during a 3 hour period and discards foods after every service. 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. Observed shredded cheese that was opened on 11/29/23 according to PIC. CDI-PIC added date label. 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 .

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. No CFSM present during the time of the inspection. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P 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. Observed quat sanitizer at 3 compartment sink below 150 PPM. Establishment will manually mix chlorine sanitizer and water for sanitizer buckets and the dish machine will be used to wash and sanitize dishes. EHS 3 day VR required.

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. 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 cereal dispenser for consumer self-service with no label containing the major allergens or the nutrition facts. EHS 10 day VR required.

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 drink with food for the facility. CDI - Suggest having a separate pan designated to storing employee items at bottom of unit.

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 facility with employee health poster and missing exclusion and restriction. PIC showed Tru written health policy and did not match what is in the code. Employee and PIC were knowledgeable about illnesses, symptoms, and exclusion policy. CDI provided additional poster flow chart and employee health agreement.

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 milk, yogurt, cream cheese, and butter at front buffet area above 41F. Facility places ice packs at bottom of containers and doesn’t maintain 41F. CDI items placed on time and time stamps added to containers. Provided filled out TPHC form to use moving forward for cold items.

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

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 sub sandwich and employee drink stored on and with food for the facility. Suggest having a separate pan designated to storing employee items at bottom of unit.

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 open canned and bottled drinks stored in the standing reach in unit in the kitchen, directly adjacent and above retail food products. CDI- drinks removed from unit, EHS discussed employee drink placement, using designated areas.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed rolling carts and cleaning buckets stored directly in front of employee hand sink, restricting access. CDI- objects moved, EHS discussed maintaining access to handsink.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a box of cereal stored on the ground in kitchen area. CDI- box put on shelving.

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 to-go boxes stored upright on shelving, not in protective packaging. Ensure these items are inverted or stored in protective packaging to avoid contamination.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at the only handsink in the back. CDI-PIC provided paper towels.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety. Observed raw eggs over RTE muffins. CDI-PIC knew to move the eggs to the bottom and did. 3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: http://meck.co/FoodSafety. Observed unwashed produce (oranges) over RTE yogurts. CDI-PIC moved oranges to the bottom shelf next to apples.

4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf Observed high temp dish machine only reaching 147F. The machine was in use (had dishes inside). PIC said they mainly use the 3-comp sink. PIC called maintenance whiel EHS was on site. VR REQUIRED 1/9/2021. 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed fruit juice drink with black, fuzzy build-up on the parts beside the nozzle. CDI-PIC cleaned while EHS was on site.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed yogurt being kept on 'time'-PIC said they keep it outside for 3 hours and put in back in the cooler. Yogurt was 52F. Milk is also kept on time but it was 41F and covered in ice-EHS feels confidant they can keep milk cold, yogurt is not in ice or a well insulated box so moving forward this will be kept on time, in small portions and not saved for later. CDI-PIC voluntarily discarded yogurt while EHS was on site.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed satin shine above RTE cereals (cereal was in a closed container). CDI-PIC moved to a bottom shelf.

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 bar keeps powder above exposed coffee filters. CDI-PIC moved chemicals to a bottom shelf.

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 high temp dish machine plate. CDI-EHS informed this is required for next inspection. No points deducted today due to it being their first inspection sicne the 2017FC adoption.

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 scrambled eggs, sausage, hard boiled eggs, and milk not on procedure document for tphc. CDI provided PIC with new document for additional items to be added.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed lid missing on one dumpster in trash storage area.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Observed QUAT sanitizer concentrations of 0ppm at the 3 comp sink. Ensure to maintain at proper concentrations between 200-400 ppm. CDI PIC replaced the QUAT sanitizer bucket during the inspection and 3 comp sink was at 200 ppm.

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

4-501.11 Maintain equipment in good repair. Observed final rinse temp gauge not functioning properly on the mechanical dishwasher. Ensure to repair.

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. Observed employees washing hands and turning the faucet off without a clean barrier. CDI instructed employees on proper handwash.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed QUAT sanitizer spray bottles hanging on handsink. CDI PIC removed spray bottles.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed employee rinse gloves before returning to task. Ensure to discard gloves and do not rinse them. CDI EHS educated employee on glove use and employee discarded gloves and washed hands before donning new gloves.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed eggs and sausages hot holding less than 135F (see temp chart). Breakfast hours are 6 AM-10AM. CDI PIC voluntarily discarded eggs and sausages and EHS discussed using TPHC and attached form.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed half and half at coffee station above 45F (see temp chart). CDI PIC voluntarily discarded half and half and EHS discussed using TPHC for half and half and milk. Repeat violation.

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 open container of salsa not date marked. CDI PIC added proper date label on salsa.

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 sausages that were thawed at 70F (see temp chart) and cooling in large plastic container while covered. CDI EHS discussed cooling methods and PIC placed sausages in smaller portions and uncovered to cool properly.

3-501.13 Use approved thawing methods. Observed sausages at 70F. Employee stated that sausages were thawing in sink from frozen and placed in containers in the reach in unit. CDI EHS discussed proper thawing methods and recommended to thaw the night before in reach in unit.

2-101.11/2-102.11 Person In Charge (PIC) shall be present during all hours of operation; The PIC shall demonstrate knowledge of food safety by being a Certified Food Protection Manager. -P PIC is not a CFPM. -0-. Facility still has time to meet compliance.

4-501.114 Maintain sanitizer at correct concentrations. -P Sanitizer recorded at 50ppm quat. Facility will call ecolab. VR.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Milk recorded less than 45F (see chart). CDI - Milk placed on TPHC.