COMFORT SUITES NORTHLAKE

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM in establishment during inspection. -1 point- For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

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 for customer self-dispensing that were not labeled with necessary information. The bulk food common name was present but no list of ingredients and sub-ingredients in descending order of predominance by weight, including a declaration of artificial colors, artificial flavors and chemical preservatives. PIC has been given information for correction. -0 points-

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 heavy accumulation of dust on hood filters above stove in kitchen. Recommend higher frequency and more thorough cleaning. -0.5 points-

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed no sanitizer at three compartment sink when warewashing was occurring. Sanitizer was not available in kitchen area. CDI - Quat sanitizer was obtained from housekeeping chemical storage room and PIC has been shown how to hand mix quat sanitizer at three compartment sink. Establishment has recently switched from Diversey to Ecolab and needs both detergent and quat sanitizer that are compatible with connections of three compartment sink mixing valve. -1.5 points- 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

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabled spray bottle of unknown substance in chemical storage area. CDI - PIC was unable to identify contents and discarded. -0 points-

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM in establishment during inspection. -1 point- For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

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 employee eating apple while breaking down breakfast service and handling packaged ready to eat foods. CDI - Employee was instructed to eat in designated areas only (away from food, equipment, and utensils) and to wash hands upon entering kitchen. -0.5 points-

2-301.14 Wash hands before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single service and single use articles. -P Observed employee enter kitchen and begin working with packaged ready to eat foods without conducting a handwash. CDI - Employee was instructed to wash hands upon entering kitchen to begin food preparation. -0 points-

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 bowl of commercially prepared sausage gravy stored in reach in cooler without date mark. PIC stated that sausage gravy was opened day prior. CDI - Date was provided for sausage gravy. -0 points- 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

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 no start and end times for breakfast buffet kept on TPHC. Written procedures state that kitchen tape will be used to mark start and discard times. CDI - PIC was corrected through instruction on proper TPHC procedures. -1.5 points-

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed canister of Lysol stored on top of oven in kitchen. CDI - Lysol was moved to designated chemical storage area. -0 points-

6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed "household use only" crockpot in storage closet. PIC stated that crockpot and items on bottom shelving are no longer in use. Discard items not necessary to operation of establishment. -0 points-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed shredded cheese stored in container on counter for consumer self service temping above 41F. PIC stated item had been out since the start of breakfast at 6am. CDI- PIC voluntarily discarded item. *REPEAT* EHS will not escalate points due to difference in severity since last inspection. Points will be escalated on next inspection if item is found to be OUT. 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 opened packaging of Canadian bacon being held in 2D standing RIC without a date. CDI- EHS discussed date marking procedures to be followed when items are held for more than a day or 24hrs. PIC applied correct date on item, 5/20 the date of original opening. 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed unlabeled chemical on counter next to RIC, adjacent to kitchen entrance. CDI- PIC had chemical labeled.

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf. Observed sausage patties being thawed on counter of 3-comp. CDI- EHS discussed approved thawing methods, PIC removed item to continue thawing in 2D standing RIC.

4-202.11 Multiuse food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf. Observed spatula used to move TCS foods that have been reheated with chips and sharp internal angles stored above 3-comp sink. CDI- PIC removed item from area to be evaluated for repair or removal. 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed household use only crockpot being used to hot hold sausage gravy. EHS discussed household versus commercial use equipment with PIC. *REPEAT* 4-502.11(A) Maintain utensils in good repair. Observed whisk in disrepair.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. *Observed - No CFPM onsite during time of inspection. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

2-102.11 (C ) (2), (3), (17) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to employee health process and procedures. -Pf- *Observed - PIC unable to answer questions regarding illnesses and symptoms, also unable to locate poster/signage explaining the illnesses and symptoms. *CDI - EHS guided them to poster explaining health policy and educated PIC on importance of knowing the health policy and how to report and restrict/exclude themselves and their employees.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- *Observed - Standing 2 door RIC with an ambient temperature of 54F, with TCS foods, milk, shredded cheese, yogurt, and bagged eggs above 41F. *CDI - PIC discarded all TCS Foods. Establishment will serve only dry goods (such as muffins, bagels, bisand items reheated out of the RIF for breakfast service until RIC unit its repaired and able to properly cold hold TCS Foods. EHS will conduct follow up visit to verify RIC has been repaired. 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 .

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 - Multiple dented cans stored in dry storage area with non-dented cans. *CDI - PIC removed dented cans and placed them near door to be discarded. Designated area shall be used to store dented cans.

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 - Boxes of single-use cups stored directly o the floor in dry storage area. *CDI - PIC placed boxes onto small crates raising product 6 inches above the floor.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. *Observed - Crockpot rated for household use only. Establishment shall remove/replace equipment.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use. -Pf Observed hand sink blocked with a full trash bag, cleaning tools. CDI - all items removed

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 fruit stored on the floor. CDI - Boxes removed off the floor.

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 single service items such as a box of cups stored on the floor. CDI - Removed off the floor.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM REPEAT PIC states employee and PIC are signed up for the class For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-306.11 Protect food on display using shields, packaging, or other effective means. -P Observed washed apples on display without protection.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager on staff at time of inspection. REPEAT VIOLATION.

2-101.11 (A) PIC shall be present during all hours of operation. -Pf Observed no PIC upon arrival for inspection. CDI: Housekeeping manager acted as PIC and education provided.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager on staff at time of inspection. REPEAT VIOLATION.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Observed no written policy for vomit & diarrhea cleanup. CDI: Education provided and housekeeping manager explained process for cleaning up bodily fluid related incidents. 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 hand sink completely blocked by boxes of single service items. CDI: PIC made accessible. REPEAT VIOLATION. 6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at hand sink. CDI: PIC provided soap. REPEAT VIOLATION. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at hand sink. CDI: PIC provided paper towels. REPEAT VIOLATION. 6-301.14 Post a handwash sign at each handsink. Observed no hand wash sign at hand sink. CDI: EHS provided.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed carton of half and half creamer being held above 41F on counter at buffet line. PIC stated facility normally receives shelf-stable individual pouches/packets of creamer but received carton due to supply chain issues. CDI: Education provided and product placed on TPHC.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed spray bottles of chemicals stored on drain board of three compartment sink used for sanitized/clean dishes. CDI: Education provided and bottles moved to approved location.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods. -Pf Observed no thin-tip thermometer at time of inspection. EHS will return within 10 days to verify facility obtained. VERIFICATION REQUIRED.

3-306.11 Protect food on display using shields, packaging, or other effective means. -P Observed apples on breakfast bar with no plastic wrap or signage indicating customers must wash before consuming. EHS will return within 10 days to verify facility wrapping product. REPEAT VIOLATION. VERIFICATION REQUIRED.

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 fan with sticky buildup on blades and cover.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager on staff at time of inspection. Facility kitchen closed for approx. 2 years and new management. CDI: Education provided.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -Pf Observed old employee health policy. CDI: EHS provided email copy of updated employee health policy and poster, and made PIC aware of changes due to 2017 Food Code implementation.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Observed no written policy for vomit & diarrhea cleanup. CDI: EHS provided email copy of vomit policy and made PIC aware of changes due to 2017 Food Code implementation.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use. -Pf Observed hand sink completely blocked by boxes of single service items. CDI: Made accessible. 6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at hand sink. CDI: Soap provided. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at hand sink. CDI: Paper towels provided.

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 no time stamps for eggs that are held using TPHC. CDI: Education provided and product time stamped.

3-306.11 Protect food on display using shields, packaging, or other effective means. -P Observed apples on breakfast bar with no plastic wrap or signage indicating customers must wash before consuming. CDI: Education provided and PIC removed apples from breakfast bar.

General comment 2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. - PIC is not a certified food protection manager. Facility has until the transitional permit expires on 3/3/2020 to get a PIC to obtain the certification.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. - Observed 2 personal drink stored on a prep table with facility items. CDI - drinks were removed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed waffle batter with liquid eggs added being held on the buffet at 56F. CDI - items were discarded. Recommended using the original recipe of just the powder mix and water.

General comment 6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. - Observed an employee's keys and phone stored on a prep table. CDI - items were removed.