RESIDENCE INN/FAIRFIELD INN+SUITES CHARLOTTE

5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P Observed nozzle under continuous pressure at the mop sink. -CDI- Water was turned off and the pressure was released. (1 pt)

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 a gallon of milk without a date mark that as per the PIC was opened today but intended to be kept for longer than 24 hours and used during tomorrows breakfast. REPEAT. CDI - PIC date marked milk. 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 .

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 3 containers of cut melon that were cooling in the RIC at a rate of .03 degrees/min. 2 containers were observed with tight fitting plastic wrap on over the top and the other container was a plastic container with a tight fitting lid on at the time of the inspection, not allowing for adequate air flow around the product to promote rapid cooling. PIC stated the melon was cut about an hour before and is intended to be used for tomorrow’s breakfast. CDI - PIC moved all 3 containers to RIF for rapid cooling. Cut melon observed at 41F or lower 30 mins after corrective action. PIC advised to change cooling method by either placing items into the freezer immediately after prep or removing the plastic wrap/tight fitting lids to allow for cold air to flow around the product. 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 .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. - Observed a box of bread/rolls stored on the floor of the WIF.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. - Observed an employee bag with a box of canned beverages stored on the shelf above drinks that are for patrons in the WIC. CDI - Bag of employee beverages moved to lower shelf to prevent possible contamination.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P - Observed food employee turn faucet off with hands after washing. CDI, employee rehashed hands.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed milk, cheese and cut melon cold held above 41 degrees F. CDI, milk and cheese relocated to rapidly cool as items were recently out per PIC and melon voluntarily discarded. 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 .

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 chili not date marked in walk in cooler. CDI, chili 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 .

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 Time As a Public Health Control followed per management but items from breakfast such as oatmeal, eggs and sausage not identified with Time log and no written procedures provided. CDI, TPHC form emailed and completed during inspection. TPHC procedure template may be found at: www.mecknc.gov/foodsafety

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 coffee filters removed from plastic protective packaging .

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed pink buildup on ice machine divider. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed residue on can opener blade. 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. Observed breakfast bar items that are returned to kitchen after breakfast such as yogurt, cream cheese, and packaged hard boiled eggs above 41 F. REPEAT. CDI - PIC voluntarily discarded all food above 41 F. Verification visit within 3 days. 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 American cheese in WIC without date mark. CDI - PIC voluntarily discarded cheese. 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 .

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 cereal dispensers only labeled with name of cereal. Include ingredients and nutrition labeling.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cream cheese, boiled eggs, yogurt and eggs held in cold wells on breakfast line holding above 41F. PIC stated they intended to hold 41F and below. Suggested TPHC going forward. Observed all items in tall RIC in prep area holding above 41F for unknown amount of time, last known time RIC was 41F and below was 5:30 am when checked. CDI All items on breakfast line and in RIC were voluntarily discarded, PIC had repairman look at RIC. RIC had door pin missing which kept RIC from sealing properly. Once adjusted, door held closed and temperature dropped and held 41F and below. Repeat 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 .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Sanitizer concentration measuring -0ppm quat. Refill of bucket revealed that dispenser is not working. CDI PIC hand mixed sanitizer and will have dispenser repaired.

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 cups out of wrapper and not in spring loaded dispenser that protects cups from outside elements until use. Keep sleeve on cups or use different dispensing method.

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed both dumpsters with no plugs in place.

REPEAT 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -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 veggie patties in customer self serve hot hold below 135F. Recommended filling pan with only one or two layers. Veggie patties are thicker and dryer than chicken sausage (all above 135F), which is affecting hot holding temperatures in unit. CDI-Items discarded at end of breakfast. Points not increased due to improvement and new menu item.**

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cut melons in customer self serve (Fairfield) above 41F. Ice pack needs to be changed out more frequently to ensure cut melons hold properly. CDI-Fruit discarded at end of breakfast. 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 .

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine with heavy black and pink buildup behind the ice chute. Recommend to clean as often as needed. REPEAT VIOLATION -3-

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -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 sausage patties in the hot box at 112F and turkey sausage sandwich at the guest self-serve station at 110F. CDI: items reheated up to 182F and 169F before end of inspection. -1.5-

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine with buildup. Recommend to clean as often as needed to avoid buildup. REPEAT VIOLATION -1.5- no points escalated due to improvement from last inspection.

2-201.11(E) Ensure food employees report illnesses, symptoms and exposure. -PF Observed employee health policy does not include nontyphoidal salmonella. CDI: EHS discussed with PIC and has emailed a copy of the updated employee reporting agreement. -0-

4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code, P. Observed PIC stated can opener is cleaned once every 3 weeks or so. EHS discussed with PIC that the blade is a food contact surface and must be cleaned and sanitized every 4 hours. CDI: can opener was placed at the dish machine to be washed and sanitized. 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine with black buildup behind the ice shield. Clean as frequently as needed. -1.5-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed a canteen of milk on the coffee table in the lobby at 48F. PIC stated it was brought out about 30 minutes ago. CDI: milk was put back into the reach in too cool. Milk was 39F by end of inspection. -1.5-

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 on date marking please visit: http://meck.co/FoodSafety Observed a container of premade omelet in the reach in without a date. PIC stated it was taken out the previous night to thaw. CDI: container was dated during inspection. -1.5-

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 salsa stored on the floor in the dry storage room. CDI: box was placed on shelf 6 inches above the floor. -0-

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 a box of foam trays stored on the floor in the dry storage room. CDI: box was moved to the shelf 6 inches above the ground. -0-

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 temperature measuring device for high temperature dish machine. VR within 10 days to ensure facility has a temperature measuring device. -0-

4-602.11(E)(4) Equipment such as ice bins shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. Observed mold in top interior of ice machine.

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 one bag of opened, pre-cooked sauage patties in refrigerator that were not dated. PIC stated that bag was opened this morning. CDI- Proper date was placed on bag.

6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C Provide an area in walk-in freezer for employees to store their food seperate from customer items. Observed employee items commingling with customer food. CDI- employee food was discarded.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed a bag of tangerines and limes stored above ready-to-eat items in walk-in cooler. CDI- Items were reversed. REPEAT ( 1.5 pts).

4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - P In EQUIPMENT such as ice bins and BEVERAGE dispensing nozzles and enclosed components of EQUIPMENT such as ice makers, cooking oil storage tanks and distribution lines, BEVERAGE and syrup dispensing lines or tubes, coffee bean grinders, and water vending EQUIPMENT: (a) At a frequency specified by the manufacturer, or (b) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold. ICE MACHINE WITH SLIGHT PINK SLIME/MOLD IN TOP CORNER-NEED TO CLEAN AND SANITIZE ON A FREQUENCY TO KEEP SLIME AND MOLD Down. VR- facilityhas up to ten days to clean unit. (1.5 pts)

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed uwashed peaches stored above Ready-to-eat items in walk-in cooler. CDI- Items were reversed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed four slices of Brie cheese that were 44 F. Management stated that the cheese was sliced for portions that were placed on breakfast bar. Prep was done less than an hour ago. CDI- Brie cheese was placed in walk-in cooler and allowed to chill

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drink stored improperly in reach in cooler. CDI by removal to proper storage location.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drinks stored in reach in cooler improperly. CDI by voluntary discard.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed debris build up on probe of thermometer. CDI by removal for recleaning.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloth stored on waffle maker in dining area.