RESIDENCE INN

REPEAT 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed almond milk and cream cheese on cold buffet line above 41F. Observed multiple food items in reach in cooler above 41F, ambient air of reach in cooler was 50F. PIC stated temperatures were at 41F or below at beginning of service this morning. Items from reach in cooler were moved to other refrigeration. Items on cold buffet line were voluntarily discarded. VERIFICATION REQUIRED. If violation occurs on future inspections a risk control plan and/or permit action may be implemented. 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 facility with a thick probe dial thermometer. Facility does have thin food items. VERIFICATION REQUIRED.

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 cereals inside dispensers with only the name of the food, no other information about ingredients or nutrition facts.

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

REPEAT 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 minor food debris build up in bottom of reach in freezer and reach in cooler. Points remain the same due to improvement from last inspection.

REPEAT VIOLATION: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed 2% milk, half & half, two containers of cream cheese and one container of salsa cold holding > 41 F at buffet line since 6:30 am. Refer to temperature chart. CDI - PIC transferred foods to reach-in cooler to cool down. Discussed about placing these items on TPHC. TPHC form filled onsite. -3- 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.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed large flies present in the kitchen. -0-

REPEAT VIOLATION: 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed water bottle cases stacked and stored on the kitchen floor and being used to prop open a door. Remove off floor. -1-

REPEAT VIOLATION: 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 stacked boxes of styrofoam cups stored on the kitchen floor. Remove from floor. -0.5-

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 black biofilm residue build up on non-food contact surfaces of juice dispenser where drip plan is placed. Image attached for reference. Increase cleaning frequency and maintain clean. -0-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed hard boiled eggs and salsa at 46 F and milk at 43 F in the reach in unit. Discussion with PIC, explained that the temperature was above 41 F since 9:00 am. CDI - Foods voluntarily discarded by PIC. -1.5- 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.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed water bottle cases stacked and stored on the kitchen floor. Remove off floor. -0-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed stagnant water inside two carafes stored as clean at utensil shelving unit. CDI - Carafes relocated to dish machine to be w/r/s. -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 box of cups stored on the kitchen floor. Remove from floor. -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 non-functional maximum registering thermometer/plate. EHS verified dish machine is achieving final rinse temperatures of 160 F. -0.5- Verification visit is required.

3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P Observed TPHC procedures for breakfast however temps and times are not documented. Temped cream cheese at 61F, scrambled eggs 167F, sausage patties 149F. Observed a binder with the TPHC procedures however there are food items no longer offered and log sheets have not been utilized since 2020. CDI - Provided education to the food handler regarding TPHC procedures. Provided a new TPHC sheet for the facility with updated food items. Food handler will discard the cream cheese after breakfast which is from 630-9AM.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabeled spray bottle of cleaner. CDI - Food handler discarded the contents in the mop sink.

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 bowls at the breakfast buffet stored with the food contact facing upward. Invert to prevent contamination.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed sink and surface cleaner label on the dispenser at the mop sink but was actually quat. Observed the chlorine test strips are expired 2021. Obtain new test kit. (This is not their main sanitizer) CDI - 3-compartment sink has quat and test strips are available, in the event you will need to use chlorine or sink and surface cleaner you will need these test strips.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed ice bucket in front of the handsink. CDI - bucket was relocated. REPEAT

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 bowls and plates at the breakfast buffet stored with the food contact facing upward. Invert to prevent contamination.

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 facility thermometer to test the heat sanitizing dishmachine is not functioning. Replace battery or if broken replace the thermoplate. Verification visit required within 10 days.

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 drink on the prep table.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed ice bucket in front of the handsink. CDI - bucket was relocated.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed hard boiled eggs at 62F. In discussion with the food handler, which stated they keep the eggs. Explained that the temperature was above 41F and shall not be resumed for another time. CDI - eggs were 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

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 personal cell phone on the prep table on supplies.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed interior of ice machine accumulating pink and black residue. Clean and maintain

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . Observed the thin probe thermometer not functioning. Repair or replace. Verification visit required to ensure compliance.

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 facility does not have a max/min thermometer for ensuring the heat sanitizing dishmachine is properly sanitizing at above 161F. Verification visit required within 10 days. 4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed quat sanitizer test strips are water damaged. Obtain a new test kit. Verification visit required to ensure compliance in 10 days.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee belongings stored under the prep table with facility equipment and on the prep table.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager on site during inspection.

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 Through discussion with staff, all TCS items are discarded at the end of 4 hours. The staff stated that they are not monitoring the temperature on these items due to them discarding them. The current TPHC procedures do not list all TCS food items. The procedure is to log the start and end times on a log and the log is not complete with all items. VERIFICATION REQUIRED

7-207.11 Store labeled, employee medications to prevent contamination. -P Observed employee medicinal spray stored on prep top. CDI: Product relocated.

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 with bracelets. REPEAT VIOLATION

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed employee glasses case and keys stored on prep top table. CDI: Items relocated.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed bulk box of napkins stored on floor in cabinet under juice/milk counter. Observed employee items stored on top of box of sheet pan liners. CDI: Employee items relocated.

6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C Observed employee food that was heated in microwave and left in microwave from last night. Ensure there are designated areas and employees use those for reheating/eating food. 6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed no designated area for kitchen staff to store personal items. Ensure there are designated areas and employees use those for storage of belongings.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF Through discussion, employees were unable to list more than 2 symptoms and 2 illnesses. Facility has an employee health policy in place. CDI: Employees educated about employee health policy and given an employee health policy poster during inspection.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed cart for dirty dishes blocking handsink in kitchen. CDI: Cart relocated.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cream cheese, yogurt, eggs, cantalope, and honeydew above 41F. CDI: Items permanently moved to TPHC and TPHC procedures written during inspection.

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 Through discussion, PIC stated that juices and milk are held on TPHC. There was no TPHC procedure on site during inspection. CDI: TPHC procedure written during inspection.

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 Observed no labeling and nutrition information at the self dispense cereals. CDI: Proper information provided during inspection and stored with the cereal dispensers.

3-307.11 Protect food from contamination sources not specifically noted by code. Observed employee food and drink stored over customer food in reach in cooler. CDI: Items reorganized.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employees with unapproved jewelry preparing food. REPEAT VIOLATION 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees preparing food with no hair restraints. REPEAT VIOLATION

4-502.11(A) Maintain utensils in good repair. Observed salsa chilly box with crack in it.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -P Observed several serving spoons that were greasy and still had food residue left on them hanging up at the 3 compartment sink as clean. *General Comment* CDI- Items were placed back in the 3 compartment sink to be rewashed.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed pre cooked turkey sausage and andouille sausage holding in hot unit both at 94F. CDI- Items were reheated to 186F during inspection.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -Pf At buffet line, observed honey dew melon, sliced cheese, and cream cheese above 45F. CDI- More ice was added to the ice well under the melon and cheese, so ice touched the containers of food. The cream cheese ice container had melted and it was replaced with a frozen one. - -

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 bracelets and rings. *General Comment* 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed same food employee not wearing hair restraint while preparing food. *General Comment*