COMFORT INN & SUITES

3-DAY VERIFICATION REQUIRED REPEAT 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed 45-50 degree TCS food products in the reach-in cooler and large under counter cooler. RIC was 45 degrees ambient and under counter cooler is 50 degrees. Cream cheese and butter were above 41 degrees in the buffet display cooler due to products coming from the large RIC. Establishment has voluntarily closed until the coolers are repaired. Food was voluntarily discarded. Establishment shall contact EHS to confirm they are holding foods at 41 degrees or less before opening.

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). Observed missing date marks for open packages of Egg patties and Sausage in the under counter cooler. CDI - Food was voluntarily discarded.

REPEAT 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 no nutritional labels for self-service cereal.

REPEAT 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed open dumpster doors.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf No policy or procedures available. CDI - EHS provided a policy during inspection.

3-DAY VERIFICATION REQUIRED 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed 55-56 degree butter, cream cheese and yogurt in the small breakfast bar cooler. Packed foods were moved to the reach-in cooler of the back kitchen. Small cooler will not be used until repaired.

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. CDI - Manager ordered on from Amazon and showed EHS the receipt during inspection.

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 no nutritional labels for self-service cereal.

3-306.11 Protect food on display using shields, packaging, or other effective means. -P Observed one apple without protective packaging in the apple bowl. CDI - Item was voluntarily discarded.

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-service items stored on the floor of the storage room.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed open dumpster doors.

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 apples stored on floor beneath opened detergent and sanitizer containers.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager on staff at time of inspection.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at kitchen hand sink. CDI: PIC provided paper towels. REPEAT VIOLATION.

3-306.11 Protect food on display using shields, packaging, or other effective means. -P Observed apples for customer consumption on display without plastic wrapping or signage reminding customer to wash product before consuming. CDI: Education provided and PIC wrapped product.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed small red cutting board with heavy scoring.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed employee working in kitchen and complaining of sore throat. PIC was directed to employee health policy in establishment and asked to enforce policy restricting employees who may be suffering from sore throat and fever. -1 point- For more information on employee health policy, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-201.11(D),(F) PIC shall restrict or exclude employees who have foodborne illness or symptoms. - P Observed employee rinsing throat with salt water and then spitting salt water into middle portion of three compartment sink. Employee stated that he had been suffering from sore throat for two weeks. CDI - PIC was asked to disinfect three compartment sink with bleach. PIC was also asked to enforce employee health policy making sure employees are knowledgeable about foodborne illnesses and symptoms. PIC has also be advised to restrict employees who may be suffering from sore throat and fever. -1.5 points- For more information on employee health policy please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Observed no procedures for responding to vomit/diarrheal events. CDI - Written procedures were reviewed with and given to PIC. -0 points- For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at handwashing sink in kitchen. CDI - PIC provided paper towels. -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 Observed individually portioned hardboiled eggs in reach in cooler without date mark. Hardboiled eggs are received ready to eat, removed from original packaging, and then placed/portioned in individual ziplock bags for grab and go service. PIC stated that eggs last approximate 3-4 days. CDI - PIC date marked bowl of hardboiled eggs. -0 points- 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(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 without protective packaging, open, and upright in kitchen area. -REPEAT- -1 point-

5-205.15 Maintain a plumbing system in good repair. Observed handwashing sink in kitchen unable to dispense hot water at a pressure suitable to wash hands. Water temperature was 104F. Cold water was able to dispense at sufficient pressure. Restore hot water pressure to sink. -0 points-

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed a pallet of raw eggs stored above oranges in the standing reach in unit. PIC stated that facility does not use raw eggs, this was an accidental delivery from food provider. CDI- raw eggs moved, no longer contamination concern. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed no sanitizer dispensing from dispenser. PIC stated he will call for service, will manually make sanitizer for now.

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 cups stored at self service area, no protective packaging. EHS suggested to keep cups in protective sleeves.

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 multiple products without a date label (sausage gravy, egg patties, sausage patties) in standing reach in unit and low reach in unit. PIC stated they understand date marking requirements, PIC stated a new employee has recently started and they need to explain requirements to new employee. CDI- dates placed on products during inspection, opened yesterday and day prior. REPEAT.

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 boiled eggs that had been removed from original packaging with no date mark. Observed opened pre cooked sausage and egg patties with no date mark. PIC stated these products were opened yesterday and the day prior. CDI- dates placed on products.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed a crock pot stored on prep table, not plugged in, not a commercially approved device (states “For Household Use ONLY” on bottom). Ensure all food equipment aside from the above listed items are ANSI certified or equivalent.

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 gaskets on low reach in unit with black buildup, in need of cleaning. REPEAT.

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 facility with no written procedures for a vomiting or diarrheal event. CDI- EHS explained requirement to PIC, emailed information including an example plan and poster.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at hand sink in kitchen area. CDI- paper towels restocked into dispenser during inspection.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer registering 0ppm from dispenser during inspection. PIC stated that facility has recently switched to this dispenser and sanitizer from ecolab, unaware of the issue. PIC was unable to get dispenser properly working during inspection, called for dispenser to be serviced. Facility will manually mix sanitizer in 3 comp sink until dispenser is fixed. VR by 10-15-21 to ensure sanitizer is properly functioning.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed one gasket on low reach in unit with black buildup, in need of cleaning.

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

4-501.11 Maintain equipment in good repair. Observed warewashing sink missing stoppers.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed boiled egg cold holding at 51F. Ambient temperature of mini fridge was observed at 41F. CDI - Boiled eggs were voluntarily discarded. REPEAT.

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 facility with no written TPHC procedures. PIC stated all hot items were on time control from 6 am - 9 am on weekdays and 6:30-9:30 am on weekends. CDI - TPHC document printed during inspection and completed.

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

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed product in the temperature danger zone. Refer to temperature chart. CDI - turned the mini refrigerator temperature down. Discarded the product.

5-103.12 Provide water under pressure to all fixtures.-Pf Observed insufficient water pressure at the hot water faucet for the kitchen handsink. CDI - repaired the water pressure for the handsink.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at the handsink in kitchen. CDI - provided soap to handsink.

4-501.114 Maintain sanitizer at correct concentrations. -P Observed quat sanitizer at 0 ppm. CDI - provided quat to the solution and created solution at 200 ppm.