RESIDENCE INN BY MARRIOTT STEELE CREEK

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 the facility not maintaining the daily TPHC log for the breakfast buffet items and no log was observed filled out for today 6/2/25. PIC stated that it got busy this morning and they had not had time to do it yet. PIC stated breakfast is only ever 3 hours long (6-9am) and then all food is discarded. CDI - PIC filled out TPHC log and EHS observed the end of breakfast and all buffet food properly discarded at 9am.

3-307.11 Protect food from contamination sources not specifically noted by the code. - Observed a cardboard box that was in use to store bags of pineapple contaminated with mold. CDI - PIC voluntarily discarded.

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 a stack of single service coffee filters stored on top of the coffee brewer without any protective packaging.

5-202.12 Provide at least 100F water at handsinks. Observed handwash sink in kitchen that could only reach 73F. PIC stated that maintenance order had been placed prior to inspection. Hot water for 3 compartment sink was 121F and proper levels throughout facility.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P. Observed raw shelled eggs stored directly above precooked sausage patties. CDI-PIC moved raw shelled eggs to bottom shelf and separated and away from other RTE foods. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

5-501.17 Provide a covered waste bin in female restrooms. Observed uncovered trash can in women’s employee only restroom. EHS spoke with PIC about getting a small, covered trash can dedicated for feminine products.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed strawberries stored over pasteurized eggs in WIC. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P. PIC stated that cream cheese is saved after breakfast. TPHC form lists all cold foods at breakfast bar and cream cheese had a temperature of 69 F. CDI - PIC voluntarily discarded cream cheese and will discard cream cheese on a daily basis at the end of breakfast.

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 consumer cereal dispensers without nutrition labeling or ingredients.

3-306.11 Food Display - Preventing Contamination by Consumers (P). Observed unwrapped apples at breakfast bar. CDI - apples were removed to be individually wrapped.

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 tongs laying in ice in ice bucket by coffee station. CDI - bucket and tongs were removed to be washed. Facility will provide a separate tray for tongs to prevent consumers from laying tongs in ice.

4-903.11 (A) Store cleaned equipment, utensils, linens 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 utensils stored in plastic jug with debris and cracks in bottom in the kitchen. CDI - jug was discarded and utensils were moved to 3-comp sink to be washed.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety 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 no sanitizer concentration observed in dish machine using chlorine sanitizer. Facility does have three compartment sink with sanitizer at appropriate concentration to sanitize dishes and utensils.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety 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 no sanitizer concentration observed in dish machine using chlorine sanitizer. Facility does have three compartment sink with sanitizer at appropriate concentration to sanitize dishes and utensils.

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 commercial salsa opened and without date label when product was opened. CDI PIC knew when product was opened and labeled product correctly.

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. TPHC procedure template may be found at: http://meck.co/FoodSafety. Observed facility did not have written procedures for tphc . CDI provided tphc template. 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. No discard times observed on foods on tphc.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee coat and purse stored with food in dry storage area.

2-101.11 (A) PIC shall be present during all hours of operation. -PF Observed no PIC present during inspection. PIC arrived ~30 minutes after inspection started. -1 points

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety Food employee present during inspection does not have an ANSI CFPM certification. -1 points

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety Observed low concentration of quat sanitizer in 3-comp sink. CDI - Employee added more sanitizer to get correct concentration. Quat sanitizer measured min 200 ppm. -0 points

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 incorrect time stamps for foods on TPHC. PIC will adjust time markers to mactch the serving times.

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. -C Observed food debris in ceiling of microwave in kitchen area. Increase frequency of cleaning. -0 points

4-302.14 Sanitizing Solutions, Testing Devices - PF There was not any test strips for the dish machine available at time of inspection. CDI- test strips were provided.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of muffins stored on the floor of walk-in freezer. PIC stated that the items were delivered this morning at 4 am. CDI- Items were placed on a shelf in freezer.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed dish machine in kitchen area is registering 0 ppm (at least 50 ppm). CDI- facility is serving on single-service plates, cups and utensils. Dish machine at bar area will be used for utensils. Facility has called in a work order for dish machine. VR- facility has up to ten days to repair unit.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employess wearing bracelets while preparing food. CDI- bracelets were removed. 2-402.11 Effectiveness-Hair Restraints - C Observed employees not wearing hair restraint while preparing food. CDI- employees put on hair restraints.

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 spinach and iceberg lettuce beyond 7 days. Discarded both.

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

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed juice cups and coffee cups stacked without the lip being protected.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed body lotion beside prep sink. Relocated.