HOME 2 SUITES CHARLOTTE UPTOWN

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. - Observed a plastic container of apples to be stored on the middle rack dry storage rack without a lid to protect it from contamination. 3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P - Observed frozen egg patties to be stored directly on the racks in the RIF. Egg patties were observed to have fallen out of the large plastic bag they are normally stored in. CDI - Egg patties touching rack were voluntarily discarded.

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 facility properly using TPHC to hold the TCS items at the breakfast buffet line but the items were not observed time stamped with start and discard times at the time of the inspection. Facilities breakfast is only 3 hour long (6-9am) and then all items are voluntarily discarded immediately after. Facility is going to create labels for each item and place them on the kitchen side of the buffet line equipment to time stamped the items going forward and temporarily use a log sheet until the labels are made. REPEAT. CDI - EHS observed all items properly discarded at the end of breakfast at 9am.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. - Observed cases of water stacked on the floor in the back kitchen area. 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 cases of single service napkins and plates stored directly on the floor adjacent the entrance to the kitchen. REPEAT. - Observed 2 stacks of paper bowls at the self serve cereal station and 2 stacks of paper plates at the buffet line be stored with their food contact surfaces face up. CDI - Bowls and plates flipped over so that food contact surfaces are face down.

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. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed bags of chorizo sausage patties, sausage patties, tater tots, sausage links, hard boiled eggs, a container of cut melons, 2 packages of opened bacon, 2 bags of yogurt, and 7-10 packages of cheddar and pepper jack cheese all at temperatures of 50-57F in the upright RIC adjacent the storage racks. Ambient of the unit was observed at 51F at the time of the inspection and no employee on site was able to state when it had gone out of temperature. Employees on site stated they had noticed that the door wasn’t closed properly earlier in their shift but didn’t know if it was or wasn’t in temperature prior to that. Unit was observed not changing temperature for the entirety of the inspection. All out of temperature TCS foods voluntarily discarded. Facility is not to use the RIC until it is properly holding 41F or lower. Repair was called at the time of the inspection and facility is temporarily using a fridge in the employee break room as extra storage for the kitchen until the RIC is repaired. EHS observed food in proper temperatures in the temporary break room refrigerator. 3 day VR to observe unit repair or continued compliance in not using the RIC until it is properly functional. 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 has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) - Observed opened bags of sausage patties and chorizo sausage patties that were not provided with date marks in the RIC. Employees stated that the bags were not opened today but unsure of when they were opened. Items were also out of temperature and already being voluntarily discarded. CDI - Items 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.19 (C ) (3) Follow written procedures for cold foods held using Time as a Public Health Control (TPHC) for 6 hours. Food shall be marked with start and discard time. -Pf - Observed the facility properly using TPHC for the items out at the breakfast buffet in that they were discarded at the end of the breakfast service (6am-9am) but there was no time stamps with start and discard times. CDI - Items time stamped for discard at the end of the breakfast service. Items observed properly discarded at end of breakfast.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. - Observed cases of water stacked on the floor in the back kitchen area.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. - Observed soiled wiping cloths on the prep table and no sanitizer bucket set up to store them in. CDI - Sanitizer bucket set up.

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 cases of single service cups stored directly on the floor in the back kitchen area.

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. - Observed 2 sealed employee sodas stored in the RIC directly on top of sealed bags of food. REPEAT. CDI - PIC removed sodas from RIC.

3-306.11 Protect food on display using shields, packaging, or other effective means. -P Waffle toppings are not under sneeze protection. Use self-closing containers or ensure that toppings are underneath a sneeze guard. CDI - PIC educated on preventing contamination from consumers and will put them under sneeze guard in future.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Employee personal items (backpack, jacket) stored on dry storage shelf up against some containers of dry items and on top of a box. Store personal items in a separate location. 0 pts.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Carton of raw eggs stored on top of muffins in upright cooler. Do not store raw animal foods above ready-to-eat foods. CDI - PIC moved raw eggs to bottom of cooler. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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

4-703.11(B) After being cleaned in a mechanical dish machine, equipment food-contact surfaces and utensils shall be sanitized in the dish machine by achieving a utensil surface temperature of 160F as measured by a max/min thermometer.-P. Dish machine only reached 133F on EHS thermometer. Establishment must use 3-compartment sink to wash, rinse and sanitize dishes until company repairs dish machine to achieve a final rinse temperature of at least 160F. EHS will follow-up within 10 days to check dish machine. VR - Verification required within 10 days. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Canadian bacon measured 122F on buffet line. TCS foods in hot holding shall measure at least 135F. CDI - Employee reheated Canadian bacon to above 165F. REPEAT 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 Cheese slices on buffet line measured 45-47F. TCS foods in cold holding shall measure 41F or less. CDI - Cheese slices moved to freezer to cool. No increase in severity so kept at half credit. REPEAT 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 Soap stored above clean utensils. Do not store chemicals above clean utensils. CDI - PIC moved soap to bottom shelf. 0 pts.

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 with no hair restraint. Food employees must wear a hair restraint, such as a hat or hair net. 0 pts.

4-501.11 Maintain equipment in good repair. Sinks were not able to hold water. CDI - Maintenance repaired sink stoppers during inspection. 0 pts.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf - No quat test strips at establishment. VR - Verification required within 10 days that establishment acquires quat test strips. REPEAT // 5-501.113 The flow pressure of the fresh hot water SANITIZING rinse in a WAREWASHING machine, as measured in the water line immediately downstream or upstream from the fresh hot water SANITIZING rinse control value, shall be within the range specified on the machine manufacturer’s data plate and may not be less than 35 kilopascals (5 pounds per square inch) or more than 200 kilopascals (30 pounds per square inch). Dish machine pressure gauge is reading 0 psi during final rinse cycle. Repair so dish machine operates according to manufacturer's data plate.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Employee sandwich observed on prep table. Do not store personal food on prep tables. Employees must also not eat in prep areas.

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 without knowledge of temp requirements/; not getting corrective actions without prompted. PIC did not know about employee health and was bare hand contacting food. CDI- EHS educated PIC on all concepts. Please visit our resource page, https://health.mecknc.gov/envhealth/food-and-facilities-sanitation, for more food safety information related to PIC Duties, Training, and managing food safety.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed PIC without knowledge of employee health. EHS reviewed employee health with PIC and left a poster. For more information on employee health policy, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed employee cutting strawberries with bare hands. CDI- Strawberries discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed breakfast sandwiches holding below 135F. CDI- Items placed on TPHC. See temp chart. 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 eggs holding above 41F. CDI- Eggs placed on TPHC. EHS recommended that eggs be placed on time continuously or else facility will have to figure out a way to keep eggs cold. 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 .

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no test strips for sanitizer. CDI- EHS some until they can get new ones.

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 roller cart in need of cleaning.

2-102.11 PIC shall demonstrate knowledge of food borne disease prevention, application of the HACCP principles and the requirements of this code.-Pf. Only employee in kitchen could not demonstrate knowledge of risk factors such as hot/cold holding temperature requirement of TCS foods, employee health policy, and sanitizer concentration. CDI - Employee in kitchen educated on person in charge duties. Please visit our resource page, https://health.mecknc.gov/envhealth/food-and-facilities-sanitation, for more food safety information related to PIC Duties, Training, and managing food safety.

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

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Staff could not provide EHS with employee health policy information. Ensure staff are informed of their responsibility to report the “big 5” symptoms and “big 6” illnesses. CDI - Hotel e-mailed sample health policy to use. 0 pts. For more information on employee health policy, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Employee observed sweeping. Employee then went to move pans of food from buffet line to coolers/kitchen. Employees must wash hands after engaging in activities that contaminate the hands, such as cleaning. CDI - Employee educated and she washed her hands.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Cleaning rag observed in hand washing sink. Do not store items in hand sinks. Only use for hand washing. CDI - Rag removed from hand sink. 0 pts.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Boiled eggs on buffet line measured 56F. TCS foods in cold holding shall measure 41F or less. CDI - Boiled eggs moved to upright cooler to cool. 0 pts. 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 .

3-306.11 Protect food on display using shields, packaging, or other effective means. -P Apples and oranges on buffet line were not wrapped. Food on display must be protected from contamination. CDI - Employee educated on wrapping fruit on buffet line. REPEAT

3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Wiping cloth bucket was heavily soiled. 0 pts.

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Containers being used as scoops in dry ingredients. Utensils must have a handle. Do not use bowls or containers as scoops. 0 pts.

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. Employee drink observed on prep table. Do not store employee drinks where they can potentially contaminate food. Store in a separate area, such as a low shelf. 0 pts.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Only hand washing sink in kitchen was missing paper towels. CDI - PIC refilled dispenser.

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

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Pre-cooked omelets were thawing at room temperature and measured 50-58F. TCS foods shall be thawed under refrigeration, as part of cooking process, or under cold running water that measures 70F or less. CDI - Omelets moved to cooler.

3-306.11 Protect food on display using shields, packaging, or other effective means. -P Apples on buffet line were not wrapped. CDI - PIC educated on wrapping apples for self-service and will wrap apples going forward.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Employee jacket draped over box of apples in dry storage area. Store employee personal items in a separate location.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed spray bottle with teal chemical and no label on the bottle. CDI: Spray bottle was labeled.

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 no nutritional information or common name labels for cereals in dispensers on the buffet. CDI: Labels and information provided. REPEAT VIOLATION

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 Observed section of breakfast buffet with oatmeal, oatmeal toppings, and an empty hot well used for gravy on weekend with no cover or attendant. Items are not in self-closing containers. CDI: Attendant provided today. PIC stated she will look into a sneeze guard or self closing containers for items.

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 dish machine. CDI: EHS explained required equipment to PIC.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed milk on the bottom shelf in reach in cooler in the back above 41F. Cooler was loaded to the front so no air circulation could occur to properly keep food cold. CDI: Items reorganized. Milk was voluntarily discarded. Observed milk in the front cooler holding above 41F. CDI: Milk voluntarily discarded. EHS recommends having maintenance check to ensure the defrost time is set to the middle of the evening or overnight, and then if needed, turning the cooler down. EHS also showed staff how to properly load the cooler to ensure that food maintains temperature.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed no time written or procedures for cream cheese that is held on TPHC. CDI: TPHC form provided and filled out today.

3-602.11 Food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -Pf Observed no labels/nutritional information for bulk cereals in dispenser. CDI: Nutritional information was provided for customers.

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

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single service cups stored out of sleeve/holder for customers to use at the juice station.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed handsink blocked by cart and a spray bottle stored in the sink as well upon entry to the kitchen. CDI: Items relocated. EHS educated employee on needing to keep the handsink open and accessible.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer dispenser at 0ppm. Sink was not yet set up for dish washing. CDI: More stock chemical added to dispenser and concentration was then correct.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed no label on yellow cleaner (PIC stated it was the peroxide cleaner), air freshener label on pink cleaner which is a disinfectant, and air freshener label on a bottle filled with water. CDI: All labels corrected during inspection.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee beverages stored in refrigerator on shelf above food for public. CDI- removed

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed strawberries over ready to eat individually packaged foods. CDI re-organized

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed folded cooked egg in hot hodl display at 123F. CDI- voluntarily discarded

3-306.11 Protect food on display using shields, packaging, or other effective means. -P Observed container of pinapple chips uncovered in self service area. CDi- covered 3-307.11 Protect food from contamination sources not specifically noted by code. Observed customer foods returned to kitchen for discard by placed on a food contact surface. CDI- removed; cleaning set to begin

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed spatula for hot foods stored on top of HH case.