HOLIDAY INN EXPRESS

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 the white board in use for TPHC times/items to not be updated with the correct date. EHS advised the staff that should they use a white board for the TPHC tracking than they must ensure they change the date every day. CDI - Date added to the TPHC white board.

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 a stack of small single service plastic paper plates stored in the cabinet below the toaster at the buffet area with their food contact surfaces face up, subjecting the food contact surfaces of the plates to contamination. No other means of protection were provided and the top plate was observed to be contaminated by food debris/coffee marks. CDI - Contaminated plate voluntarily discarded and plates flipped upside down to protect the food contact surface.

4-501.11 Maintain equipment in good repair. - Observed the sanitizer dispenser at the 3 compartment sink to not be in good repair and to be dispensing a quaternary ammonia solution >500ppm. Facility does not use the sanitizer dispenser in the sink unless there is an emergency as they have a properly working high temperature dishwasher and prefilled sanitizer dispenser bottles for wiping down surfaces. Maintenance contacted Ecolab at the time of the inspection for the repair. EHS advised staff that if they are to use the sanitizer dispenser than they must dilute the solution with more water before using.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. - Observed no CFPM on site at the time of the inspection. Assistant GM stated the other kitchen employee is the one who possesses a valid ServSafe and was off today. EHS emphasized the importance that someone who possesses a CFPM is on site at all hours of operation. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

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 single service coffee filters to be stored directly on top of the coffee brewer without their protective packaging or any other barrier to prevent contamination. CDI - Filters placed back into plastic sleeve.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. - Observed no CFPM on site at the time of the inspection. Front desk employee stated the other kitchen employee is the one who possesses a valid ServSafe and was off today. EHS emphasized the importance that someone who possesses a CFPM is on site at all hours of operation. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

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 at the breakfast buffet being held using TPHC but they were not labeled with time stamps on the kitchen white board like the TPHC written procedures state. Breakfast only lasts 3 hours on any given day and PIC stated they discard all leftover food after breakfast is over. CDI - Time stamps written on the white board for all items with their end times being the end of breakfast.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P - Observed a lighter stored in a container with bottles of various condiments. CDI - Lighted moved to table away from food products.

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 no irreversible temperature registering device on site to test the sanitizing temperatures of the dishwasher on site at the time of the inspection. Hotel engineer attempted to go to Lowe’s to get one but was unable to find one and stated he would order one online today. 10 day VR to observe compliance.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Establishment has employee health policy, but it is not signed by employees. CDI - PIC sent Spanish health policy for employees to sign. 0 pts. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

5-103.12 Provide water under pressure to all fixtures.-Pf Hot water pressure was low at 3-compartment sink. CDI - PIC adjusted water valve on wall and it corrected the low pressure. 0 pts.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. No employee present with active ANSI food protection manager certification. At least 1 employee shall be present during all hours of operation with active ANSI food protection manager certification. REPEAT For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-306.13(B)(C) Consumer self-service operations shall have utensils or effective dispensing methods to protect the food from contamination and be monitored by trained food employees.-Pf Apples on buffet line were not wrapped or protected from consumer contamination. CDI - Apples wrapped during inspection.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Food employee preparing food was not wearing hair restraint. Food employees must wear a hair restraint such as a hat or hair net. REPEAT

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Employee food stored on shelf above milk in upright cooler. Do not store employee personal items above food. REPEAT

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. No employee present with ANSI food protection manager certification. REPEAT For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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. 0bserved employee washing hands and drying them with non disposable towels. CDI. Employee replaced the towels to disposable ones. 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 .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed sausage hot holding at temperatures below 135F. 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 .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P. Observed sanitizer spray bottle stored directly by food stuffs. CDI. PIC removed to the right area.

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

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed ice scoop stored directly on ice machine top. CDI. PIC removed.

5-205.15 Maintain a plumbing system in good repair. Observed water leaks under the ice machine. Needs to be repaired.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee food stored directly by customer food. CDI. PIC removed.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. No employee present with ANSI food protection manager certification. REPEAT For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-P Employee was using Orange Force chemical to clean bowl and then placed bananas in bowl. Only use chemicals according to manufacturer’s instructions. Label states it is not for food-contact surfaces. CDI - Bowl taken and washed in dish machine.

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 must acquire max/min thermometer or irreversible temperature indicator strips for high temp dish machine. // 4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Quat test strips at establishment expired in 2021. VR - Verification required within 10 days that establishment has acquired thermometer or temperature strips for dish machine and new quat test strips.

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 ANSI food protection manager certification. At least 1 employee with ANSI food protection manager certification shall be present during all hours of operation. REPEAT

6-301.11 Provide soap for handwashing at each handsink. -Pf No soap at only hand washing sink in kitchen. CDI - PIC refilled dispenser.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety Raw bacon stored on shelf above pre-cooked sausage in upright cooler. CDI - Raw bacon moved to bottom shelf. 0 pts.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Spray bottle of Orange Force was stored on prep table. Store chemicals in a separate area away from food and food preparation areas. CDI - Spray bottle moved to chemical storage shelf. 0 pts.

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). Ingredients and allergen information was missing for cereal at self-service area. CDI - Ingredients and allergen list placed beside cereal during inspection. 0 pts.

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf Hot water was only reaching 104F during inspection. VR - Verification required that establishment has at least 120F hot water.

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf Food Safety Checklist tool can be found at: http://meck.co/FoodSafety Observed PIC was not ensuring food temperatures were being taken, and had no knowledge of the food borne illness/ employee health policy. CDI: EHS educated PIC on the required food protection manager training, the demonstration of knowledge form was sent to PIC via email, and EHS educated PIC on the checklist tool available on the website.

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 certified food protection manager on site.

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 no employee health policy on site. Through discussion PIC was unaware of reportable food borne illnesses and symptoms. CDI: EHS provided PIC with a link via email to the updated employee health policy.

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 Observed no written vomit and diarrhea procedure on site. CDI: EHS provided a link to the PIC via email of the state plan and explained requirements.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at handsink in the kitchen. CDI: Paper towels provided. 5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed employee rinse a wiping cloth in the handsink. CDI: Employee educated on handsink usage.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed both reach in coolers holding food above 41F. CDI: TCS products voluntarily discarded. REPEAT VIOLATION EHS will make a follow up visit this week to verify that the coolers are holding properly. Facility has a freezer where most items are held. Milk and Juice must be held in the front cooler until back coolers are repaired.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed spray bottle with orange liquid and no label in the kitchen.CDI: PIC identified product as “Orange Force”. Product labeled. REPEAT VIOLATION Previous violation corrected.

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 cups stored in the customer self serve area next to the juice with no cover/protection for cup lips. REPEAT VIOLATION

4-501.11 Maintain equipment in good repair. Observed damaged gasket on grab and go cooler at the buffet that is torn in several places and needs to be replaced.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed heavy pink build up on interior of ice machine. EHS recommends more frequent cleaning. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer dispenser dispensing at 0ppm. VERIFICATION REQUIRED

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cream cheese cups holding at 61F in breakfast area. CDI: Product was pulled out of refrigeration at 630am per PIC. CDI: All except a few were placed back into refrigeration to rapidly cool to 41F. PIC filled out TPHC form for cream cheese that will be pulled out daily and discarded at the end of breakfast service (less than 4 hours).

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed several chemical bottles that were unlabeled or with the wrong label (ex; sanitizer labeled as window cleaner). CDI: Chemicals were properly labeled. EHS recommends that staff do not reuse old chemical bottles for different chemicals. Ensure that bottles are refilled with the same product to prevent any potential chemical reactions.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed no thin probe thermometer on site. VERIFICATION REQUIRED

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed box of papertowels stored on the floor in the kitchen. Observed coffee cups and water cups stored with cup lips unprotected in self serve area. Observed coffee cup lids stored with food contact side up. REPEAT VIOLATION

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed folded eggs and sausage hot held below 135F. See tmep chart CDI- placed on 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 bag of folded eggs in refrigerator at 33F. slacking out without date mark. CDI- date marked

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed open box of ss cups stored on floor. CDi- placed on shelf

4-501.11 Good Repair and Proper Adjustment-Equipment - C Observed electric self closing chafing dishes not closing.