RESIDENCE INN CHARLOTTE SOUTHPARK

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed dish machine dispensing sanitizer at 0ppm chlorine during inspection. PIC stated facility ran out of chemical, and the container ordered has been delayed. CDI - Facility to utilize three compartment sink to sanitize until more chemical is acquired. Facility already utilizes single use items for customer service. 1.5 pts. 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

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . Observed no thin probed thermometer on site during inspection. Acquisition necessary. 10 day VR required. 0.5 pts.

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P. Observed food employee rinse hands briefly in hand sink. CDI: Food employee rewashed hands for 20 seconds. For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M . 2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P. Observed food employee handle soiled dishes then handle clean dishes without washing hands. CDI: Food employee washed hands and rewashed dishes.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed sanitizer bucket sitting in basin of hand sink. CDI: Bucket was removed.

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 food items on breakfast buffet being held on TPHC without any time labels recorded. According to procedures, facility should be recording time labels on whiteboard. Facility does not have a white board in kitchen. CDI: Items held on TPHC were voluntarily discarded.

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 cooler. Clean as needed.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. No employee present is certified.

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 coffee creamer / milk on 4-hour TPHC but missing from the policy. CDI - EHS and manager added coffee creamer to the policy during inspection.

REPEAT 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed salsa, eggs, cheese and butter above 41 degrees in the breakfast cold holding unit. CDI - Items were voluntarily discarded. EHS and managers decided to place all breakfast foods on 4-hour TPHC.

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 open containers of milk and sausages without date marks. CDI - Items were date marked for when they were opened.

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 apples and cereal on the floor of the storage room.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed an employee preparing food without a hair restraint.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet-stacked dishes on the storage rack.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed facility without a certified protection manager onsite during inspection. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf. Observed facility without written procedures for vomit/diarrhea clean up. CDI: EHS provided written procedures. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed breakfast sandwiches hot holding below 135F. CDI: PIC reheated items to above 165F. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed salsa, boiled eggs, milk and oat milk above 41F. CDI: Items were 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 .

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 thermometer. Verification required within 10 days.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Facility did not have sufficient documentation available for employees to be informed on employee health agreement. CDI-Documentation provided to PIC on site. For more information on employee health policy, please visit: http://meck.co/FoodSafety

REPEAT 5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed knife stored in front handwashing sink at beginning of inspection. CDI-Knife was removed. *Point deduction not increased for this inspection. Knife was removed unprompted.

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed dry goods on storage shelf uncovered/opened and unprotected.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed buildup on inside surfaces of ice machine. Recommend higher cleaning frequency.

REPEAT 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed TCS foods in oven hot holding below 135F before placing on customer self serve hot line. Ensure commercially prepared and precooked food is reheated to 135F and maintained at 135F when hot holding. CDI-Food was quickly reheated to proper temperature in top oven. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed TCS foods on ice bath at customer self serve line above 41F. Breakfast only available from 6:30-9:30 and foods are discarded for quality after breakfast ends. Foods are not held or documented to be on TPHC. CDI-Foods discarded at end of breakfast and had conversation about filling ice baths for TCS foods with PIC. 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 .

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . PIC could not locate thermometer during inspection. Food employee that is usually on site was off today and took thermometer from site. **Verification required within 10 days**

REPEAT 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 use to-go bowls stored on floor. *Deduction kept at half points due to volume of single use items.

4-501.11 Maintain equipment in good repair. Bottom oven unit in need of repair. Oven gauge was turned to highest temperature setting. Observed oven not reaching adequate temperatures. PIC will have unit adjusted.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed coffee bag stored inside kitchen handsink. CDI: coffee bag removed. Repeat.

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 in hot hold at 80F. Right side of warming station was found to be out of order this morning and PIC has already notified maintenance to have repaired today. Breakfast wraps and sandwiches on hot hold were already moved to working side of warmers previous to inspection and are holding above 135F. Sausages are only held during breakfast hours and discarded after (6:30 to 9:30). EHS recommended facility places hot items on TPHC. CDI-Sausages were discarded at 9:30. Facility will not use warmer that is out of order until repaired.

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 exposed single use forks out of wrapper and not protected in cabinet below self service station.

2-501.11 Clean-up of Vomiting and Diarrheal Event. Establishment could not locate the written procedures for the clean-up of vomiting and diarrheal events. CDI: educated and provided the PIC a template plan to be implemented.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed coffee bag stored inside kitchen handsink. CDI: coffee bag removed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed havarti cheese that was stacked in pan at breakfast buffet recorded at 47 - 50F. CDI: cheese separated into one layer and more ice was added to bath. Observed cream cheese packets in container on ice that was melted recorded at 52F. CDI: more ice was added to ice bath.

4-502.11(B) Provide accurately calibrated thermometers. -Pf. Observed thermometer about 5 - 6 degrees off when placed in ice bath for4 calibration. CDI: another thermometer was provided.

3-306.11 Protect food on display using shields, packaging, or other effective means. -P. Observed apples on breakfast buffet unprotected and not wrapped. CDI: buffet was almost over and apples will be taken back to the back, stickers removed, washed, and wrapped for next breakfast.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee coat stored on back shelf with dry goods and single service items.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Dish machine recorded at 0ppm chlorine. VR. Facility will use 3 comp. sink until machine is repaired.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Potatoes, eggs, ham recorded below 135F, Recommend TPHC. CDI- Discarded.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Canadian bacon cooling with wrapping on in reach in cooler. CDI- Plastic wrapping removed.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs/3-501.18 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Disposition - P. -Pf Observed an opened container of salsa dated 8/13. Observed feta cheese dated for 9-13. Potatoes salad in the same unit had no date at all. PIC explained that they install the date that the product is received on the package. Educated staff on proper date marking methods. CDI- Food items were voluntarily discarded. -1.5 points.

4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C Observed boxed single service items stored in direct contact with the floor' s surface. 0 points.

4-501.15 Operate a warewashing machine in accordance with data plate. Bar dish machine was not properly dispensing chlorine during trial runs. Breakfast staff was not using the machine during the morning shift but did observed glassware inside of the dish machine. VR- Will make a return visit to ensure that it is properly functioning. Ensure that the machine is not used prior servicing. 0 points.

6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C Observed personal jean jacket and cell phone being stored in direct contact with the food portion of the coffee filter. Ensure employee items are stored in designated areas. -.5 points. General Comment:* Facility has no Serv safe certified manager but are allowed 180 days from the transitional permit date to have that item in compliance.