REFUEL AT ALOFT CHARLOTTE UPTOWN

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P. Observed white board cleaner being stored above coffee maker and syrups. CDI: Item was relocated.

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 single service items being stored on floor in back storage room.

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. Observed max/min thermometer not functioning during inspection. CDI: PIC replaced battery, EHS observed thermometer functioning.

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 in bottom of reach in freezer. Clean as needed.

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 ziplock bags containing fully cooked eggs and sausage patties from yesterday without their date labels. CDI - Products date marked for compliance. REPEAT VIOLATION: 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 eggs without today’s pull thaw date. CDI - Allowed to add pull thaw date -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 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 unprotected coffee filters stored on top of kitchen cooking equipment facing upwards. -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 inoperable dish temp thermometer. CDI - PIC replaced battery and tested the device in the dish machine which read final rinse temperature > 160 F. -0-

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. - P. Observed shredded cheddar cheese covered in blue green growth in the walk-in cooler. CDI - PIC voluntarily discarded food. -1-

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 pork sausage (3/1), exceeding the 7 days. CDI - PIC voluntarily discarded food. -0- 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.

6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. - Pf. Observed (1) dented can of marinara sauce stored with intact goods on dry storage shelving. CDI - Damaged product separated for discard. -0-

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

4-703.11(B) After being cleaned in a mechanical dish machine, equipment food-contact surfaces and utensils shall be sanitized in the dish machine by achieving a utensil surface temperature of 160F as measured by a max/min thermometer.-P. Observed the heat sanitizing dishmachine only reached 135F during the rinse cycle. Call for repair. Facility uses single service items and utensils and will be using the 3-compartment sink until the dishmachine is repaired. Verification visit required to ensure compliance in 3 days. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed acoustic ceiling panels in the kitchen. Replace with easily cleanable and smooth ceiling panels.

4-703.11(B) After being cleaned in a mechanical dish machine, equipment food-contact surfaces and utensils shall be sanitized in the dish machine by achieving a utensil surface temperature of 160F as measured by a max/min thermometer.-P. Observed the heat sanitizing dishmachine only reaching 155F on EHS thermoplate, ran the dishmachine 5 times. Facility uses single service articles and utensils. Facility will wash, rinse and sanitize in the 3-compartment sink until repaired.CDI - PIC adjusted the temperature and ran or a couple more times and thermoplate reached 165F. Recommendation to the PIC is to run the dishmachine in the morning when they arrive and to properly test to ensure that the final rinse is at least 180F, therefore the thermoplate will reach at least 160F. REPEAT For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: 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 blue cheese in the walk in cooler at 44F. All other TCS foods in the walk in cooler were below 41F. CDI - PIC 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 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 sliced tomatoes dated marked 1/23, exceeding the 7 days. Observed plant based sausage (dated 12/15), turkey sausage (1/4) and scrambled eggs (12/15), exceeding the 7 days. Discussion with the PIC and food handler revealed that the plastic storage bags were being reused and dates were not changed. Unable to determine when product was removed from the freezer. CDI - PIC voluntarily discarded these foods. 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 or thermolabels for testing sanitizing temperatures in hot water warewashing machines. The thermometer or thermolabels must be readily accessible. -Pf Observed no max/min thermometer or thermolabels to test the heat sanitizing dishmachine. Verification required in 10 days to ensure compliance.

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Observed light shield missing over the entrance to the kitchen. Replace.

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

4-703.11(B) After being cleaned in a mechanical dish machine, equipment food-contact surfaces and utensils shall be sanitized in the dish machine by achieving a utensil surface temperature of 160F as measured by a max/min thermometer.-P. Observed dishmachine only reach 159F. Contact Ecolab. Verification visit required within 3 days. Further discussion revealed that the gas water heater serving the kitchen and other parts of the hotel were replaced by 4 tankless water heaters. Please provide the number of units that are servicing the kitchen and provide specifications of the units. Adequate hot water will be needed to provide the kitchen and all plumbing fixtures. 4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. Observed customer microwave accumulating food debris and residue. Clean and maintain. 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed the interior panel accumulating pink residue. Clean and maintain.

3-306.11 Protect food on display using shields, packaging, or other effective means. -P Observed cleaned unwrapped apples at customer grab n go area. CDI - rewash apples and wrap.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed two household use only fryers in the kitchen. Remove and replace with commercial fryer.

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Observed light shield missing over the entrance to the kitchen. Replace.

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. Observed no CFPM on site during inspection. REPEAT

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed sanitizer bucket in the handsink. Observed bin with supplies in front of the handsink. CDI - Food handler removed.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed chemical stored in the handsink. CDI- food handler relocated.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed counter top residential fryer. Replace with commercial fryer.

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. Observed no CFPM on site during inspection.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -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 garlic and oil sitting on a shelf at 67F. PIC had no idea when it was made and explained it was a night shift food item. Cream cheese in a small container of ice at 57F, there was not sufficient enough ice to keep the cream cheese cold. CDI-PIC voluntarily discarded both and EHS spoke to them and to management they can no longer do this due to the high risk of botulism.

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 2 bags of sausage, 1 bag of eggs, 1 container of salsa, 1 container of spinach, 1 container of garlic/oil with no DM. CDI-Garlic and oil was voluntarily discarded due to temperature abuse, spinach was discarded due to wilting, the rest of the food had been opened yesterday and PIC DM. 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. Facility does not have written procedures for the cleanup of vomiting and diarrheal events.

REPEAT VIOLATION: 5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed handsink in kitchen blocked by trash can. CDI: trash can was relocated. No points due to different violation.

4-703.11(B) After being cleaned in a mechanical dish machine, equipment food-contact surfaces and utensils shall be sanitized in the dish machine by achieving a utensil surface temperature of 160F as measured by an max/min thermometer.-P. For more information please visit: http://meck.co/FoodSafety or view our training video at the following weblink: Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed high temperature dishmachine final rinse only reaching 137F as determined by EHS dish plate simulator. CDI: facility will be using 3-comp sink to W/R/S dishes; service order placed for dishmachine. Compliance visit will be conducted in 10 days to ensure dishmachine is working properly.

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 inside walk-in cooler container of chicken breast, chicken wings, ziki sauce, hummus, and small metal pans of pepperoni, ranch, etc without date marks. According to PIC these items were prepared/opened on yesterday. CDI: properly dating.

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 spinach dip on the floor inside the walk-in cooler. CDI - box moved off of the floor.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. PIC is not food safety certified.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Handsink was not supplied with hand towels. CDI added hand towels.

3-101.11 P Food shall be safe for consumption, unadulterated and honestly presented. Observed shredded cheese in walk-in cooler with mold growth inside the container. CDI by discard

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF Observed one employee who was working their first day had not been fully informed on the employee health policy. Employees also could not adequately describe symptoms or illnesses related to foodborne illnesses. No employee health policy related to foodborne illnesses was posted in facility. Ensure all staff working in the kitchen are informed of the employee health policy before they begin working around food. CDI- Symptoms and illnesses related to foodborne illnesses discussed with employees. Employee health policy poster provided to facility today.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at the bar handsink. CDI- Paper towels placed at handsink. 6-301.14 Handwashing Signage. Observed no handwash sign at the kitchen handsink. CDI- Handwash sign provided today.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed employee crack a raw shell egg with gloves. Employee continued with food preparation wearing the same gloves. Gloves must be removed and hands washed before continuing food preparation after handling raw proteins. CDI- Issue discussed with employee. Employee removed gloves and washed hands.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed grits hot holding at 118F. CDI- Grits voluntarily discarded.

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 sweet potatoes dated 8/7 - 8/14. Sweet potatoes were dated with 8 days and past the 7 day mark. Quinoa was dated 8/11 - 8/18. Quinoa was dated with 8 days. TCS items that require date marking can be kept for 7 days, with day 1 being the date the item was cooked or the day a commercial package was opened. CDI- Sweet potatoes discarded. Quinoa dated 8/11 - 8/17.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees working in kitchen and preparing food with no hair restraints.