COMFORT INN CHARLOTTE AIRPORT

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed QUAT sanitizer in the 3 comp sink at 0ppm. No dishes were actively being sanitized at the time of the inspection. -CDI- Sanitizer was replaced with new solution at 400ppm. (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

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed live roach crawling in the kitchen near the 3 comp sink. Keep premises free of insects. (1 pt)

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a box of apples being stored directly on the floor. No contamination was observed. -CDI- Apples were placed off of the floor. (0 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 over RTE food items in the RIC. -CDI- Employee relocated food to the bottom shelf away from RTE food items. (0.5 pts)

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed no employee health policy on site during inspection. -CDI- EHS provided 2 copies of an employee health policy both in English and in Spanish. REPEAT*** (2 pts) For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

4-501.11 Maintain equipment in good repair. Observed badly torn gaskets on the 3 door RIC. Also observed missing drawer under the counter next to the 2 basin sink. Repair necessary items. REPEAT*** (1 pt)

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF. Observed PIC unaware of symptoms and illness related to food borne illness that food employees are required to report. CDI- EHS discussed employee health with PIC and provided employee health handout. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed sausage patties being held in microwave. PIC stated that they had not been reheated yet, were awaiting a need to be put out at breakfast bar. Observed 2% milk temping at 47F. PIC stated milk had only been out for 15 minutes. CDI- PIC removed items to be cooled down to 41F or below due to being within 4 hour parameter. After 30 minutes PIC removed sausage patties to be reheated to above 135F. 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 .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a box of oranges being stored on floor. PIC stated there had been a delivery on yesterday, and removed food from floor.

4-501.11 Maintain equipment in good repair. Observed gaskets torn and in disrepair on 3D RIC. Observed handsink slightly hanging from wall. PIC stated that a work order will be put in for both items. *REPEAT*

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 use coffee filters stored on top of coffee machine without packaging or wrapping. -0.5 points-

4-501.11 Maintain equipment in good repair. Observed torn gasket on reach in cooler. Repair/replace gasket. -0.5 points-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed milk in self serve container above 41F. CDI- PIC voluntarily discarded milk. 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 .

3-602.11(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 self-dispensing cereal containers not properly labeled with a method of identification. Currently cereal information is posted next to containers with no way to tell which information goes to which cereal. Cereal information should be posted to the container itself or another way to identify the information to the corresponding cereal. PIC stated this will be fixed when new dispensing containers are received.

3-306.11 Protect food on display using shields, packaging, or other effective means. -P Observed dry cereals in self dispensing containers subject to possible contamination. PIC stated proper self dispensing containers have been ordered. CDI- PIC removed cereal from breakfast service until proper self dispensing containers are received.

4-501.18 Maintain wash, rinse, and sanitize solutions clean. Observed sanitizing solution in three compartment sink cloudy and brown. CDI - PIC replaced sanitizer.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf: Facility could not produce a written clean-up plan. CDI- sent procedures to facility. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-301.15 Only wash hands in handwashing sink. -PF: PIC washed hands at 2-comp utility sink. CDI- corrected by EHS. 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: PIC used cloth towel to dry hands twice after hand washing. CDI- corrected by EHS. . 2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P: PIC recontaminated hands at hand sink faucets after washing. CDI- corrected by EHS. Hands re-washed correctly.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Upon entry, found access to hand sink blocked by boxes on floor. CDI- access cleared.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P: Sausage sitting out in kitchen at 97.0 F. CDI- 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 .

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf : PIC could not produce a thin-probe thermometer.

3-602.11 (B) (5) Food packaged on premises for customer self service shall include a label with the major food allergens contained in the food -Pf. Self-service Fruit Loops, Corn Flakes, and Cheerios not labeled with allergens. 3-602.11 (B) (1)-(4)Food packaged on premises for customer self service shall include a label with the (1) common name of the food; (2) ingredients and sub ingredients in descending order; (3) quantity of contents; (4) name and place of business. No labeling on self-service bulk containers of cereals.

REPEAT 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. - Observed wall damage near the three compartment sink. Reseal or repaint.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. PIC does not have current certification. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer low at dispenser of 3 compartment sink. (0ppm QAC) CDI-Sanitizer was restocked and dispensed at correct concentration for sanitization 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

REPEAT 4-501.11 Maintain equipment in good repair. - Observed torn gaskets in tall reach-in cooler. Needs to be replaced. 4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. - Observed wood exposed on the surface of counter top in need of repair or sealing near the two compartment sink. **Points kept at half deduction.

REPEAT 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. - Observed wall damage near the three compartment sink. Reseal or repaint.

4-501.11 Maintain equipment in good repair. - Observed torn gaskets in tall reach-in cooler. Needs to be replaced. 4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. - Observed wood exposed on the surface of counter top in need of repair near the two compartment sink.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. - Observed wall damage near the three compartment sink. Needs to be repaired. NOTE: Continue to work on transitional items REPAIR WALL NEAR 3 COMPARTMENT SINK REPAIR COUNTERTOP WHERE WOOD IS EXPOSED REPLACE DAMAGED DRAWER IN CABINET