HOLIDAY INN EXPRESS & SUITES

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed dish machine unable to produce chlorine sanitizer when the machine is being used. The dish machine was not actively being used during the time of the inspection. Facility is allowed to use the dish machine as a means to wash the dishes to get rid of food debris/residue, but must sanitize the dishes in the 3 compartment sink, or fully use the 3 compartment sink to W/R/S. Points not taken. (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: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

4-501.11 Maintain equipment in good repair. Observed dish machine unable to feed chlorine sanitizer into the dishes in machine while running or when being primed. Repair dish machine. (0.5 pts)

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 above RTE customer food in the RIC. -CDI- Employee relocated the necessary items to the bottom of the unit away from RTE food items. (0.5 pts)

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed yogurt and cream cheese above 41F in RIC by serving line as well as ambient air temperature of 44F on the top shelf, 39F on the bottom shelf. CDI-PIC voluntarily discarded items. Facility to receive maintenance on RIC and will not hold items in cooler until repair is completed. VR within 3 days. 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 .

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 unopened boxes of single use cups stored on the floor near dishwasher. REPEAT.

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 - Observed the employees on site wash their hands for less than 5 seconds then proceeded to don gloves. CDI - EHS intervened and provided education on proper handwashing procedures. PIC rewashed hands. 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 . 2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P - Observed the employee on site turn the faucet off without a barrier after washing their hands and then immediately don gloves. CDI - EHS intervened and provided education on proper handwashing procedures. PIC rewashed hands.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed milk cartons stored in the grab & go RIC at the service line at temperatures of 43F. PIC stated that small amounts of milks are moved to the grab & go cooler each morning from the back RIC. Items are transferred back to the kitchen RIC every day after breakfast is finished being served. REPEAT. CDI - Milks moved to back RIC. 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. - Observed a plastic Tupperware container in use to store sugar on the back kitchen dry goods shelf. CDI - PIC labeled sugar bin.

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.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed milks inside grab-and-go cooler above 41F. CDI- PIC states milks have been in use. Milk drops back to 41F during inspection. (-0)

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 sausage gravy cooling and opened milk gallons inside back RIC without date mark. CDI- PIC dates gravy and milk. (-1.5)

7-204.11 Provide sanitizer at correct concentrations, diluting as required. -P. Quat sanitizer in 3-comp sink measured over 400 ppm. CDI - sanitizer was diluted to adequate concentration. No utensils or equipment were being sanitized at the time of the inspection.

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 cereal dispensers without Nutrition Facts or ingredient label.

3-304.12 (E) In-use utensils, such as ice scoops or utensils for non-TCS food, must be stored in a clean and protected location. Observed ice scoop stored on top of packages of oatmeal. CDI - ice scoop was placed in clean tray.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed utensils drying on cloth on 3-comp sink washboard.

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 individual cream cheese container above 41F in customer self-serve reach in refrigerator. PIC says the unit was being opened and closed very often by customer which could caused the temp to rise up. Milk was also observed above temperature threshold. CDI- PIC took item to chill in reach in freezer, and replace with new.

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 trays for customer self service stored open-ended. CDI- Trays were inverted to prevent possible contamination from splash or the possibility of flies landing on food contact portion.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed spray bottle of pink liquid under prep sink with no label. PIC stated the bottle contained sanitizer. CDI - PIC labeled bottle. - 1 -

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 with no CFPM. PIC will obtain the certification for next inspection. -0 pts-

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 the facility has no D&V clean up procedure. CDI- D&V clean up poster provided at the time of inspection. -0 pts-

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 For more information on handwashing, please visit: http://meck.co/FoodSafety or view our training video at the following web link, https://youtu.be/BH6CLGrH10M. 2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P Observed food employee washed hand less that 10 seconds and turn off the faucet handles with bare hands. Observed food employee engaged with plumbing activity and then changed to new gloves to engage with food without hands washing. CDI- Hands washing was corrected and education was provided during the inspection. -2 pts-

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 zero concentration of chemical in the dishwasher machine. PIC will have the machine in work order for repair. VERIFICATION NEEDED within 3 days (12/31/2022). -1.5 pts-

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 links and sausage patties are below 135F for hot holding. CDI- PIC volunteer to discards items, and replace with new. -1.5 pts-

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 individual cream cheese container above 41F in customer self-serve reach in refrigerator. PIC says the unit was being opened and closed very often by customer which could caused the temp to rise up. CDI- PIC took item to chill in reach in freezer, and replace with new. -1.5 pts-

4-501.11 Maintain equipment in good repair. Observed dish washer machine is not working properly as it does not able to provide or indicate the concentration of chemical or high temperature machine. Meanwhile, employees will not wash any dishes in the machine, instead all dishes will be manually wash, rinse and sanitizer in 3 compartment sinks until the machine is working properly. -0 pts-

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 4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed facility has no test strips to test the solution in 3 compartment sink, as well as test strips for chemical in the dishwasher machine. If the dish machine is the high temperature dish machine, then the facility need to obtain the correct tool to test the dish machine properly. VERIFICATION NEEDED within 10 days (1/7/2023). -0.5 pts-

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 boiled eggs in small RIC near serve line holding at 46F and milk at 44F. CDI - PIC took eggs and milk from 2 door RI in rear kitchen and placed small RIC at 6:30 am. Boiled eggs, milk and yogurt were discarded. Ambient air temperature of small RIC near serve line is 44F. PIC placed call for maintenance during inspection. A VR is REQUIRED no later than 2/21/2022 to verify RIC holding temperatures. -3 points EHS provided PIC with TPHC form to PIC to place items out for breakfast and then to be discarded after 4 hours.

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. -C Observed employee food stored with other food in RIC. EHS discussed placing employee food items in employee cooler or designating space on the bottom shelf of cooler. PIC discarded food. -0 points

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. No Health Policy on site and PIC advised they haven’t reviewed it with staff. Left copy of policy in English and Spanish and emailed the agreement form. Reviewed with PIC.

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. PIC advised housekeeping or maintenance has some type of ‘spill kit’ but they don’t have any info in their food service area. Emailed plan and left poster handout.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety. Dish machine was reading 0ppm Chlorine. The sanitizer container was very light in color like water may have been mixed in or it was old. The container was changed, the unit was primed, and it read 100ppm chlorine at the end of the inspection.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed small cooler on buffet line holding milk at 50F and boiled eggs at 46F. Unit was turned down and items had been in cooler less than 4 hours so they were moved back to the refrigerator in the kitchen to rapidly chill. Return visit required within 3 days to ensure this unit is working. Observed cream cheese packs sitting out at 47-67F. They were moved to refrigeration and staff will place them in cooler on the buffet line from now on.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one bottle of Fabuloso not labeled. Labeled during inspection.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf No approved thermometer on site. Must obtain within the next 10 days. Verification required.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Food employee was not wearing a head covering.

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 couple boxes of single service items on the floor in the kitchen. Move to shelving.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee items including cell phone next do coffee maker (not currently in use). Advised to move to bottom shelf under oven away from food and food related items.