WINGATE BY WYNDHAM

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed eggs in RI upfront, cold holding at 43F. CDI. Items were placed on time since facility already prep and serve everything within 4 hours. Moving forward. Eggs will be held on time. 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 .

3-501.19(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 milk held on time upfront without TPHC. CDI. PIC indicated that they were placed out not long ago and had time written on them. Repeat

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 milk held on time upfront without TPHC. CDI. PIC indicated that they were placed out not long ago and had time written on them. Repeat

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.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf. Observed no written procedure for a vomit and diarrheal clean up. Cdi. PIC was provided a copy. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed sausage on prep top cold holding at temperatures above 41F. CDI. PIC indicated it was removed during cooking. Unit temperature was 37F. PIC return the sausage to the RI. REPEAT 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 .

3-501.19(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 items held on time upfront without TPHC. CDI. PIC indicated that they were placed out not long ago and had time written on them.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager on duty. A certified food protection manager must be present during all hours of operation. REPEAT*** (1 pt) 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 almond milk and 2% milk above 41F for service. -CDI- PIC placed both milks on the TPHC sheet and the milks were correctly time stamped. PIC stated that the milks are only held for 3 hours then discarded after service. Due to immediate correction and severity, no points deducted. (0 pts) 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 .

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager on duty during the inspection. There must be certified food protection manager on duty at all times. REPEAT*** For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

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 2% milk that was being held in the RIC that was not date marked. TCS food items that are being held for 24 hours or longer musty be date marked. 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

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 employee food being stored over RTE food items in the RIC. -CDI- PIC placed employee food on the bottom shelf away from the customer RTE foods.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. No Certified food protection manager observed during inspection. -REPEAT VIOLATION -1 point For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P EHS observed sliced cheese in small reach in cooler being cold held at 54F. CDI PIC voluntarily discarded cheese Repeat -3 points 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 .

3-501.19(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 EHS observed sliced cheese on TPHC inside of small reach in cooler with no time mark of 4 hours. EHS explained to PIC that TCS foods can either be cold held or put on TPHC but not both. CDI cheese was voluntarily discarded. -1.5 points

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

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sliced cheese cold holding in a container with melted ice water at 50F and single serve cream cheese cold holding in mini reach in cooler at 45F. PIC stated items are replaced frequently throughout the 3 hour breakfast hour. Internal temperature if small reach in cooler is maintaining 34F. CDI-PIC Placed items in back RIC and cooled items down to 41F. -REPEAT VIOLATION- EHS provided PIC with TPHC procedures for Cold bar items to be placed on Time during their 3 hour breakfast hours. 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 .

3-501.18 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 the PIC dating recently reheated TCS items with packaging date from delivery box as the start date and use by date as the date that TCS items were initially Reheated. Observed other TCS items such as scrambled eggs and potatoes with use by dates of 10/18. PIC must Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. CDI-PIC Corrected all items with correct dates when first reheated. 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 .

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 ceiling vents in kitchen area with dust build up. Clean as needed. -REPEAT VIOLATION-

REPEAT 2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed facility without a certified food 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

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

REPEAT 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed milk, yogurt and cream cheese in small reach in at buffet line above 41F. Observed cheese, cream cheese and yogurt in household refrigerator in dry storage area above 41F. CDI: items in house hold refrigerator were voluntarily discarded due to being in the unit more than 4 hours. Items in small reach in cooler were moved to other refrigeration. EHS will conduct long term compliance visit. 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 .

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed household refrigerator holding TCS food items above 41F.

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 ceiling vents in kitchen area with dust build up. Clean as needed.

2-101.11 (A) PIC shall be present during all hours of operation. -PF observed no PIC for kitchen present during inspection. Repeat.

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 PIC without ANSI accredited food certification. Repeat.

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 packaged butter and packaged cream cheese at 64F and held out since 6am. CDI items discarded. Repeat.

4-601.11 (B) Food contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. Observed microwaves and underside of drink machine in need of cleaning.

2-101.11 (A) PIC shall be present during all hours of operation. -PF observed no PIC no CFPM.

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.

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 staff unable to meet these criteria.

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 not in compliance yet. CDI handout given

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. 2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles.observed open employee beverage beside open food on prep table. CDI removed

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 2-301.14 (B) Wash hands after using the toilet room.- P 2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P observed food employee enter kitchen and donn gloves with no hand wash in kitchen. CDI hands washed and gloves donned 2-301.15 Only wash hands in handwashing sink. -PF observed food employee wash hands in utensil sink. CDI coached

6-301.11 Provide soap for handwashing at each handsink. -Pf 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf observed no soap or towels at only hand sink in kitchen. CDI restocked

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 and eggs hot held below 135°. CDI placed on temporary tphc

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 sliced and shredded cheese held off temperature control at 62°. CDI placed on temporary 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 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed precooked eggs in refrigerator with no date mark.

3-306.11 Protect food on display using shields, packaging, or other effective means. -P observed cheeses and apples not protected at self service buffet.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf observed no test kit available to employees to test sanitizer when made.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC on site did not have certification. CDI by instruction. Facility recently issued Transitional permit and has 180 days from date of permit issued to be in compliance or 2 point deduction on inspection.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF-PIC not able to demonstrate that complete employee health policy being followed. CDI by instruction. Handout posted on stand up refrigerator regarding employee health policy.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf - Observed trash can lid stored on handwashing sink in kitchen. CDI, lid removed from handwashing sink to provide access.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Observed raw sausage stored over pre-cooked ready to eat foods in tall reach in freezer which commercial packaging was open. CDI, foods relocated for proper storage.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf - Observed spray bottle of degreaser not labeled. CDI, bottle labeled during inspection.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed waffle mix stored on ground in storage room.

4-904.11 Kitchenware and Tableware-Preventing Contamination - C - Observed single-service cups stacked with lip contact area exposed. Furnish from approved dispenser or with plastic protective packaging covering lip contact area. Observed single-service knives not all inverted. Invert to prevent handling of food contact area of utensil.