SPRINGHILL SUITES AT CAROWINDS

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

*REPEAT* 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 - No TPHC written procedures onsite during time of inspection. *CDI - EHS provided copy of TPHC procedures and assisted PIC in filling them out. PIC made copies to provide one for the manager and the kitchen. TPHC procedure template may be found at: www.mecknc.gov/foodsafety

4-501.11 Maintain equipment in good repair. *Observed - Right Door Gasket tearing to Left 2 Door Standing RIC. Replace.

REPEAT. See general comments. 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed milk cartons in right side mini cooler serving line at 43F. (-3)

REPEAT. TEN DAY VR. 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 no written procedures for TPHC onsite. PIC should fill out form provided and email to EHS for verification within 10 days. (-3) FORM HERE: English- https://mecknc.widen.net/s/pvtc855zds/tphc-template-english Spanish- https://mecknc.widen.net/s/jb7hdwsqqk/tphc-template-spanish

REPEAT. 2-102.11 (A) - (C )(1), (4)-(16) 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 the operation of the food establishment. -Pf. Observed PIC unable to determine how high temp dish machine is tested prior to use each day or if the facility has written procedures for TPHC. Facility noted with repeat temperature violations, and the staff member stated to be a CFPM was not present for inspection. CDI- EHS provided education about TPHC and testing high temp dish machine. EHS advises additional staff to become CFSM’s at earliest opportunity. (-1) Please visit our resource page, www.mecknc.gov/foodsafety, for more food safety information related to PIC Duties, Training, and managing food safety.

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

REPEAT. 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed egg frittatas and sausage patty’s in warmer boxes below 135F. CDI- PIC voluntarily disposes of items. Points not escalated due to being taken from TPHC violation for improper starting temperature. (-1.5)

REPEAT. 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed milks in small beverage cooler above 41F. CDI- PIC voluntarily disposes of milk. EHS advises placement on TPHC going forward, due to frequent opening of cooler doors. EHS notes mini cooler which was not ANSI approved at last inspection has been replaced and has an ambient temperature below 41F. (-3)

TEN DAY VR. 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. PIC states all items on serving line and in back warmer boxes are on TPHC but no procedures could be located onsite. EHS will make return visit within 10 days to re-assess TPHC written procedures, which were also provided at the last inspection. (-1.5) Form here: https://mecknc.widen.net/s/pvtc855zds/tphc-template-english 3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P Observed all TCS foods (frittatas, sausage) inside warmer boxes below 135F. PIC states these items are back-ups that move to the serving line when supply is depleted. EHS explains that TCS foods cannot begin TPHC if below 135F. CDI- All items in warmer boxes voluntarily disposed of. EHS instructs PIC to take temperatures of foods and ensure 135F or above before placing on TPHC.

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed dry goods without labels. EHS advises staff to label items with product name at earliest opportunity. (-0)

REPEAT. 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed non-ANSI certified table top warmer boxes in back of kitchen as a source of repeat temperature violation. Replace with suitable equipment which can hold food at 135F and above, and is ANSI certified/equivalent. (-0.5) 4-501.11 Maintain equipment in good repair. Observed severely torn gasket in reach-in cooler.

10 DAY VR. 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 max registering thermometer for use at high-temp dish machine. EHS dish plate thermometer read 160F on second cycle. EHS will make return visit in 10 days to verify thermometer. REPEAT. TEN DAY VR. 4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed Sink and Surface test strips when facility uses quat. Quat observed at 250ppm. A visit will be made within 10 days to reassess. (-1)

2-102.11 (A) - (C )(1), (4)-(16) 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 the operation of the food establishment. -Pf. Observed PIC that is not a certified food protection manager, had commercial reheating, hot and cold holding violations, and did not know how to test sanitizer at 3 compartment sink. CDI-EHS provided education. Please visit our resource page, www.mecknc.gov/foodsafety, for more food safety information related to PIC Duties, Training, and managing food safety.

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

3-403.11 (C), (D) Reheat commercially processed, ready-to-eat food to 135F within 2 hours if food is to be hot held until service. -P. Observed ready to eat frittatas reheated below 135F (see temp chart) to be held for hot holding at serving line. CDI-PIC reheated items to above 165F.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed frittatas and egg bagel below 135F at serving line (see temp chart). CDI-Facility to discard all foods after service is over at 9:30. Facility does not save/cool any hot foods used and operates from 6:30-9:30. EHS to establish TPHC procedure for facility. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed several containers of milk above 41F (see temp chart) in self serving mini fridge at serving line and opened bag of ready to eat sausage without temperature control sitting at prep table at 48F that was in the process of being prepped, other patties were below 41F . CDI-PIC voluntarily discarded milk and immediately cooked all sausage patties. EHS spoke with PIC about getting all unused foods under temperature control until being cooked and to not use mini fridge for milk until fridge is replaced with approved equipment. 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 .

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed food warmer and mini fridge for holding milk at serving line that are not ANSI or NSF approved. EHS spoke with PIC about replacing equipment with commercially approved (ANSI/NSF).

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf. Observed facility using sink and surface sanitizer without sink and surface test strips, facility has quat test strips. EHS tested sanitizer at 700 ppm. VR within 10 days to check for correct test strips.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed quat sanitizer testing at 0 ppm in 3 compartment sink. CDI-PIC changed empty sanitizer container and dispensing system tested at 200 ppm. Per PIC, dishes had not been washed in 3 compartment sink yet since service was still on going and container of quat sanitizer was going to be changed prior to dish washing. 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

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 marinara sauce and shredded mozzarella held the 7 day time window, prepped shredded cheddar cheese and salsa and opened commercial container of salsa without a date label. CDI-PIC voluntarily discarded items and added date label to commercial container of salsa. 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 .

5-501.111 Keep storage areas and bins for waste in good repair. Observed dumpster with broken, right topside lid.

4-501.11 Maintain equipment in good repair. Observed minor tear on gasket in left corner of the left door of the refrigerator unit in the kitchen. Temperatures unaffected by torn gasket.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed minor dust buildup surrounding both air vents inside the kitchen.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation. Observed no CFSM present at the time of the inspection.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P 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 . Observed scrambled eggs held below 135F on the breakfast buffet. CDI - Establishment was allowed to use TPHC for the remainder of breakfast, breakfast does not exceed the 4 hour TPHC hold. EHS emailed TPHC form to PIC.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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 . Observed marinara inside the RIC above 41F. Observed salsa on the breakfast buffet held above 41F. CDI - Marinara was voluntarily discarded. Salsa on breakfast buffet was allowed to be on 4 hour TPHC (1 hour remaining).

3-306.11 Protect food on display using shields, packaging, or other effective means. -P. Observed apples on the breakfast buffet with no protective packaging or shield. CDI - Apples were removed from breakfast buffet.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employees prepping and reheating food with no head covering.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster doors left open. CDI - Dumpster doors were closed.

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 facility without a certified food protection manager

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed hand sink without paper towels. CDI: PIC placed paper towels at hand sink

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY. Observed quat sanitizer at 3 comp sink at 0ppm. Container was empty. CDI: PIC replaced container and refilled the sink. New concentration is 150ppm. (This type of quat is effective at 150ppm- 400ppm).

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 almond milk and 2% milk sitting on buffet bar above 41F. CDI: PIC voluntarily discarded items.

5-205.15 Maintain a plumbing system in good repair. Observed pipe under 3 comp sink leaking. Repair

6-301.14 Post a handwash sign at each handsink. Observed no handwashing signage at handwashing sink in bar. CDI - Handwashing signage was provided. -1 point-

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 max/min thermometer for testing sanitizing temperatures in hot water warewashing machine. Facilities that use a high-temperature dishmachine as the method of sanitizing food contact surfaces must provide an irreversible registering temperature indicator for measuring the utensil surface temperature. This testing method should ensure that the surface of the utensil reaches at least 160ºF. Recommended testing methods include Temperature labels or maximum registering thermometer/plate. -0 points-

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P OBSERVED low concentration levels for sanitizer at three comp sink. CDI. PIC emptied and refilled with sanitizer that reached accurate concentration level.

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. VR within 10 days.

No Points Deducted: Observed PIC without ANSI Food Protection Manager credential. 2-102.12 Certified Food Protection Manager - C

Observed: Several items not date marked. Items were opened and placed in containers by the night shift (last night). CDI by educating the importance of date marking and adding dates to the containers. 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf