HOME 2 SUITES BY HILTON PIPER GLEN

-REPEAT- 2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no Certified Food Protection Manager on site during inspection. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P- Observed 0ppm Sink & Surface sanitizer in 3-comp sink. Bag of sanitizer was empty. CDI - PIC replaced bag in dispenser. Sanitizer tested at correct concentration. 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

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 no written TPHC procedures at time of inspection. CDI - EHS provided new form to PIC that was completed during inspection. TPHC procedure template may be found at: www.mecknc.gov/foodsafety

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no Certified Food Protection Manager on site during inspection. Per PIC, he is taking the test asap. REPEAT For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several 2% and 1% single cartons of milk in the grab and go holding between 43 - 46F. CDI - PIC told food employee to only fill cooler half way because customers are opening the door often. PIC had food employee quickly cool milks in freezer. EHS allowed since it was determined milk was placed in cooler at 6:30am after discussion with PIC and food employee. EHS observed all milks under 41F before end of inspection. 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 .

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no Certified Food Protection Manager on site during inspection. Ensure CFPM is on site during all times of food preparation and handling. Repeat. 1 pt. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

6-301.14 Post a handwash sign at each handsink. Observed no handwashing sign at handsink in kitchen during inspection. CDI - EHS provided. 0 pts.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed various employee belongings being stored in conjunction with and above customer foods during inspection. Ensure all employee belongings are stored in a manner that does not promote contamination of customer foods. 0.5 pts.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no Certified Food Protection Manager on site during inspection. Ensure CFPM is on site during all hours of food preparation and handling. Repeat. 1 pt. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed molded oranges in storage during inspection. CDI - PIC voluntarily discarded entire box of oranges. 1 pt.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw bacon being stored in conjunction with and above RTE foods in RIC during inspection. CDI - PIC reordered storage. 0 pts. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed sink and surface sanitizer dispensing at approximately 0.75oz/gal. Safe concentration is between 0.27oz/gal and 0.55oz/gal. CDI - Sanitizer was diluted. PIC to contact maintenance about ensuring sanitizer is properly diluted through the dispensing unit. Staff to dilute and test sanitizer every time it is dispensed until dispensing unit is corrected. 1 pt.

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed various working containers not labeled indicating their contents. CDI - PIC labeled. 0 pts.

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 single use plastic cups being used as a means to dispense foods being stored inside of containers during inspection. EHS educated PIC on proper dispensing utensils. CDI - Cups were removed and voluntarily discarded. 0 pts.

2-101.11 (A) PIC shall be present during all hours of operation. -PF Observed no PIC present during inspection. CDI - PIC arrived at end of inspection.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager on site during inspection. Ensure CFPM is on site during all hours of food preparation. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

3-306.11 Protect food on display using shields, packaging, or other effective means. -P Observed apples in grab and go not protected from customer contamination. CDI - Employee discarded. Facility will wrap apples going forward.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee not donning hair restraint during inspection. Ensure all food handlers don proper hair restraints while working with customer food and beverage.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several single serve cream cheese at 61F on counter top. Food employee stated that cream cheese has been out since 5am and EHS observed food employee heading to place them back into the reach in cooler. CDI-EHS provided education to food employee that single serve cream cheese must remain in cold holding at 41F or below or placed on 4 hour TPHC procedures and then discarded after 4 hours. Food employee voluntarily discarded cream 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 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 a large container of boiled eggs without date marking. PIC stated boiled eggs were opened 3 days prior. CDI-PIC dated eggs from date opened 3 days ago. 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 .

4-302.13 (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 using a high temperature dish machine but could not provide a high temperature dish plate or high temperature test strips for their dish machine. CDI-Facility found high temp thermometer at end of inspection.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed personal cell phone stored on top of food grade single-single service articles.

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 No written procedures available for vomiting and diarrheal clean up were on hand. Per management previous inspector emailed facility employee health policy instead of vomiting and diarrheal clean up procedures as this was marked as a violation previously. CDI: EHS provided hand out for written procedures to PIC. REPEAT

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed cleaning gloves and spray bottles hanging from hand sink. CDI: PIC removed items from hand sink.

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, egg and cheese sandwich hot holding at 121F on serving line. CDI: Item was voluntarily discarded by PIC. PIC also requested TPHC form and guidance, which was provided by EHS. PIC stated they would place sandwiches held in hot holding unit at serving line on TPHC in future.

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 a tray of ready to eat breakfast sandwiches opened from their original packaging this morning in RIC without date mark. PIC stated sandwiches would be served tomorrow. CDI: PIC date marked tray.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed soiled wiping cloth on prep counter. CDI: PIC removed soiled wiping cloth and placed in sanitizer bucket.

2-101.11 (A) PIC shall be present during all hours of operation. -PF No manager present during inspection. The person in charge shall be present during all hours of operation.

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 Employees could not find vomit/diarrhea clean up policy. CDI - PIC e-mailed sample policy to use. 0 pts.

2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P Employee observed cleaning counters and then donned gloves to handle food without washing hands in between. Employees must wash hands when switching tasks and prior to donning gloves to work with food. CDI - Employee instructed to wash hands and did so correctly.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf No paper towels at hand washing sink in kitchen. CDI - Maintenance came and filled dispenser with paper towels. REPEAT

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Employee working with food not wearing hair restraint. Food employees must wear hair restraints, such as a hat or hair net. 0 pts.

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 Employee could not provide thermometer to check final rinse temperature of dish machine. VR - Verification required within 10 days that establishment has acquired water proof thermometer with max/min setting or irreversible temperature indicator strips. REPEAT

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 No employee present with active ANSI food protection manager certification. At least 1 employee shall be present during all hours of operation with an active ANSI food protection manager certification. REPEAT

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf No paper towels at hand washing sink at start of inspection. CDI - Paper towel dispenser refilled.

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). No label on cereal dispensers. VR - Acquire manufacturer’s label within 10 days. Contact Andrew Lee at (980)201-0602 for any questions.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Food employee needs to wear hat or hair net when preparing food. 0 pts.

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. Disposable cups in seating area are not adequately protected. Leave plastic sleeves on cups or acquire dispensers that protect the rims of the cups from potential consumer contamination. REPEAT

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 Establishment needs to acquire a max/min thermometer or irreversible temperature indicator strips to check high temp dish machine. VR - Verification required within 10 days. REPEAT

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Employee cell phone and keys sitting on top of pan liners. Do not store personal items where they can contaminate single-use/single-service articles.

2-102.12 (A) Certified Food Protection Manager - C - No employee present with ANSI food protection manager certification. At least 1 employee shall be present during all hours of operation.

2-201.11 (A), B), (C), and (E) Responsibility of Permit Holder, Person in Charge and Conditional Employees - P, PF - 2 employees working in kitchen were only aware of 3 symptoms and none of the 6 illnesses. The employees could not locate any policy regarding reporting the "big 5" symptoms or "big 6" illnesses during the inspection. CDI - Employee health poster left at establishment.

2-501.11 Clean-up of Vomiting and Diarrheal Event - PF - Establishment does not have written policy regarding the response and clean-up of vomiting and diarrheal events. CDI - Sample policy sent to establishment email. 0 pts.

5-205.11 Using a Handwashing Sink - Operation and Maintenance - PF - Hand washing sink was filled with sanitizer buckets and sponges at start of inspection. Hand washing sinks shall be used only for hand washing and maintained free so that they can easily be used to wash hands. CDI - Items removed from hand washing sink.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration and Hardness - P - Establishment using sanitizer in sink that measured 0 ppm on test strip. Sanitizer solution is dispensing at less than 150 ppm due to the line from the bulk sanitizer having a pinch in it. Use dish machine to sanitize all utensils and food-contact equipment until Ecolab can come and repair the dispenser. CDI - Utensils in sanitizer solution washed in the dish machine.

3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food, Hot and Cold Holding - P - Repeat - Cartons of milk in the front of the reach-in cooler measured 44F. TCS foods in cold holding shall measure 41F or less. Ensure door is being closed properly as the door was ajar when EHS checked cooler. CDI - Milks were placed in cooler at 6AM so they were moved to upright cooler in back kitchen to cool off.

3-304.14 Wiping Cloths, Use Limitations - C - Wiping cloth buckets measured less than 150 ppm quat. Wiping cloths shall be stored in sanitizer solution at the appropriate concentration when in between uses. 0 pts.

3-302.15 Washing Fruits and Vegetables - C - Stickers still on apples on serving line. Fruits and vegetables must be washed thoroughly, unless received in a pre-washed state. Remove stickers during fruit washing. 0 pts.

4-904.11 Kitchenware and Tableware - Preventing Contamination - C - Disposable cups beside juice machine are unprotected. Leave plastic sleeves on cups or use a dispenser that protects the rims of the cups. 0 pts.

4-302.13 Temperature Measuring Devices, Manual Warewashing - PF - Establishment does not have irreversible temperature indicator strips to check rinse temperature of hot water sanitization dish machine. CDI - Establishment educated on new requirement. Points will be deducted next inspection if this item is still out. 0 pts.

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. -P Observed food employee wash hands less than 10 seconds and recontaminate on handles. CDI- coached; hands rewashed

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed hb eggs and premade sandwiches cold held above 41F(see temp chart) Placed on temporary TPHC

7-201.11 Store toxic materials to avoid contamination. -P Observed bathroom cleaner store on prep table. CDI- removed from kitchen

3-602.11 Food Labels - PF Observed commercially Packaged foods for self serve resale to patrons with insufficient labeling. CDI- labels found; to be printed and applied VR

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fly in kitchen.