FAIRFIELD INN AND SUITES

2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P Observed food handler use their just-cleaned hand to turn off hand sink faucet. CDI- Employee re-washed hands, used paper towel to shut off faucet. (-0)

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 one bag of shredded cheese opened yesterday without date mark. CDI- EHS confirmed opening date and employee date marks cheese. (-0)

3-302.15 Wash fruits and vegetables prior to use. Observed apples for customer self-service with stickers remaining, stated to be washed. EHS directed PIC to re-wash apples, ensure stickers are removed, and provide either signage informing guests to wash before consumption (to be in compliance with 3-302.15, stating fruit or nuts not intended for washing, peeling, or shucking by customer shall be protected from contamination in self-service storage), or wrap washed apples prior to placement on the line CDI- Apples pulled for re-washing and PIC asks staff not to order apples going forward; oranges and bananas only. (-0.5)

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed wet stacking of dishes stored as clean. CDI- Dishes spaced apart, drying methods discussed with staff. (-0.5)

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM onsite this morning. (-1)

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed quat sanitizer at <50ppm in 3 comp sink, last refilled this morning. CDI- Dispenser verified as working, quat corrected to 300ppm. (-0)

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed cleaner in squirt bottle with label only for ‘kitchen’. CDI- PIC labels as surface cleaner. (-0)

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed bacon and liquid egg in mini RIC above 41F. (-1.5) CDI- items return to 41F with RIC doors keep shut during 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 .

10 DAY VR. 4-203.11(B) Food thermometers shall be accurate to +/- 2 degrees Fahrenheit.-Pf Observed onsite thermometer more than 5F off from EHS thermometer. EHS will make return visit within ten days to reassess thermometer. (-0) For information on how to properly calibrate a thermometer, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: https://youtu.be/IxXix712KkI

3-602.11 (B) (1)-(4)Food packaged on premises for customer self service shall include a label with the (1) common name of the food; (2) ingredients and sub ingredients in descending order; (3) quantity of contents; (4) name and place of business. Observed unlabeled cereals removed from containers and placed into self-service dispensers without nutritional information. Please provide nutritional information labels at earliest opportunity. (-0)

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Observed no policies for responding to V&D in the facility at time of inspection. CDI- EHS provided V&D written plan. (-0) For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 shredded cheese and hard boiled eggs on TPHC without time label. CDI- PIC affixes label with accurate time. (-1.5)

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 breakfast cereals removed from bulk bags and placed in guest self service dispensing containers. CDI- PIC prints and affixes label during inspection. (-0)

3-303.12(B)(C)(D) Unpackaged food may not be stored in direct contact with undrained ice except: whole raw fruits or vegetables; cut raw vegetables such as celery, carrots, or potatoes; tofu; and raw poultry and raw fish received immersed in ice. Observed hard boiled eggs on TPHC floating freely in undrained water. EHS advises PIC not to hold unprotected items in undrained water. (-1)

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 plates, cups, and napkins stored in service line cabinets which had an accumulation of dust, debris, and small spills. EHS advises PIC to thoroughly clean cabinets before use storing single service articles. (-0)

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. No CFPM on site. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf No paper towels at handsink. CDI - Provided.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Cheese and eggs recorded above 41F in reach in cooler. CDI - 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 .

REPEAT: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F 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 various TCS foods registering > 41 F at customer grab & go station and inside reach-in unit. CDI - Foods at grab & go voluntarily discarded, other food relocated to reach-in freezer and cooled down to < 41 F. -1.5-

REPEAT: 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 hard boiled eggs, cut canteloupe, cream cheese spread without their start and discard times. PIC stated that the product had been put out between 6:30-7:00 am. CDI - All products voluntarily discarded. -3-

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee cell phone on prep table. CDI - Cell phone removed. -0-

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing - Pf. Observed multiple damp cloths stored inside hand sink basin. CDI - Cloths removed. REPEAT: 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. - Pf. Observed no paper towels at kitchen handsink. CDI - Paper towels re-stocked.

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 half & half (45 F) and shredded cheddar cheese (65 F) at reach-in and ice bath, respectively. CDI - Cheese voluntarily discarded, half & half relocated to reach-in freezer and cool down to < 41 F.

REPEAT: 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 hard boiled eggs, sausages, scrambled eggs and waffle battle without their start and discard times. PIC stated that the product had been put out between 6:30-7:00 am. CDI - All products voluntarily discarded.

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 boxes of single service cups stored on floor next to upright reach-in unit.

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 during today’s inspection.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. - PF. For more information on employee health policy please visit: http://meck.co/FoodSafety. Observed PIC unaware of the reporting requirement for Non-Typhoidal Salmonella. CDI - EHS educated PIC and gave information via email regarding 2017 Employee Health Policy changes.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed no paper towels at kitchen handsink. CDI - PIC restocked paper towels.

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 boiled eggs without start and discard times. PIC stated that the product had been put out at 6:00 am. CDI - Product voluntarily discarded.

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 coffee and tea and waffle mixed on floor inside kitchen. CDI - PIC re-located to nearby shelving.

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 service cups stored on floor next to upright reach-in unit. CDI - Items re-located to nearby shelving.

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 brown build-up on non-food contact surfaces of juice machine. Recommended higher and thorough cleaning frequency.

6-201.11 Floors, Walls and Ceilings-Cleanability - C: Observed floor sticky near storage racks. ***NOTE*** To Go bags are prepared, prepackaged muffin, granola bars, washed/wrapped apples, and bottled water.****

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 Observed honeydew and boiled eggs cooling tightly covered in reach in cooler at insufficient rate to meet cooling parameters. CDI vented and unstacked proper cooling rate achieved see chart above.