CITY EXPRESS BY MARRIOTT SOUTH END

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

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -Pf- *Observed - No proof of training on the employee health policy and reporting agreement. *CDI - EHS provided employee policy and reporting agreement for PIC to have current and future staff read, sign and date. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

*REPEAT* 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- *Observed - Yogurt and Milk above 41F in the Glassdoor RIC. *CDI - PIC voluntarily discarded items. 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)(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 - Items held using TPHC without labels or time logged for when items were removed from Cold Holding placed on TPHC. *CDI - PIC voluntarily discarded items.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf- *Observed - Red Sanitzer Bucket with only Soap and Water. *CDI - PIC emptied bucket.

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 - Baseboards in disrepair near dry storage.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. *Observed - No CFPM onsite during time of inspection. Establishment has 210 days to obtain a CFPM from the date permit was issued. 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 - Yogurt, Milk Carton and Boiled Eggs above 41F, see temp chart for details. *CDI - PIC discarded items as breakfast time concluded. EHS observed TPHC procedures already prepared for establishment posted on kitchen wall PIC stated items are checked almost hourly to ensure proper CH temperature. EHS recommends establishment switches all breakfast items be held on TPHC moving forward. 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

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf- *Observed - No digital thin probe thermometer available onsite during time of inspection. A verification visit will be conducted within 10 days to ensure establishment is in possession of working digital thin probe thermometer.

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 - Cereals in cereal dispenser on service line without labels to properly identify product within. Cereals stored in kitchen are also unlabeled. 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- *Observed - Cereal placed into cereal dispenser on service line without labels to properly identify product within and no nutrition label to properly identify ingredients or possible allergens. A verification visit will be conducted to ensure nutrition labels are provided and posted at cereal dispensing station.

6-202.13 Properly locate mechanical insect control devices. *Observed - ECOLAB Insect trap stored directly on top of RIF.

39 3-305.12 Food may not be stored in locker rooms, toilet rooms, dressing rooms, garbage rooms, mechanical rooms, under sewer lines that are not shielded to intercept potential drips, under leaking water lines, under open stairwells, or under other sources of contamination. *Observed - 2 bus tubs of commercially packaged Coffee Grounds stored below handsink. Relocate items to ensure no possible contamination.

. 3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. *Observed - Wiping cloth directly on the floor and sanitizer bucket at a concentration of 0ppm. Employee stated they mixed dawn dish soap, water and quaternary sanitizer for sanitizer bucket. EHS educated employee on proper use of sanitizer bucket. *CDI - Employee emptied and refilled sanitizer bucket properly with sanitizer testing at 300ppm.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf- *Observed - Test Kit container stained blue and test strips within ruined unable to provide accurate reading. A verification visit will be conducted within 10 days to ensure establishment is in possession of accurate test strips.

6-303.11 Provide required lighting intensity. *Observed - Light above RIF and RIC out as well as light within RIC provide insufficient lighting to food storage area. PIC stated lights have been ordered and will be replaced promptly.

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

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF- *Observed - No proof of training. PIC stated house keeper assisting in food establishment was not trained on foodborne illnesses or symptoms before engaging in food prep. *CDI - EHS provided employee health policy agreement document and trained employee who then signed and dated document. Establishment will utilize this document for training moving forward. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

*REPEAT* 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf- *Observed - No paper towels available at handsink during time of inspection. *CDI - PIC provided paper towels.

4-703.11 After cleaning, equipment, food contact surfaces, and utensils shall be sanitized using an approved method.-P- *Observed - No sanitizer being used when sanitizing dishes and utensils. *CDI - EHS trained employee and PIC on proper sanitization using Quaternary Sanitizer. 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 , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- *Observed - Milk and Yogurt above 41F in Glassdoor RIC. *CDI - PIC voluntarily discarded item and will hold dairy products within unit using TPHC moving forward. 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf- *Observed - Bucket of Detergent and water labeled as sanitizer. *CDI - PIC emptied bucket of detergent.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf -Observed no paper towels at hand sink in kitchen. -CDI- PIC provided paper napkins as hand-drying alternative. PIC stated shipment of paper towels is arriving tomorrow.

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 opened container of whole milk stored in RIC that was opened today, with the intent to be held until tomorrow or greater than 24 hours. CDI- PIC added date mark. 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 .

3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P -Observed written TPHC procedures for facility in establishment, stating that all food displayed for breakfast service is held on time and discarded after breakfast ends, within the 4 hour time period. Written procedures state that yogurt and milk stored in small fridge for customers is also held on TPHC and discarded after 4 hours. When asked about TPHC procedures, PIC stated that facility keeps yogurts and milks held in small fridge for multiple days of service, and brings them back to the kitchen RIC after breakfast ends. Procedures stated by PIC conflicts with written TPHC procedures. -CDI- EHS walked through written TPHC procedures with PIC and stated that any food held on TPHC must be discarded after 4 hours, even if held in small fridge. EHS provided PIC with additional blank copy of TPHC procedures, if facility wishes to change or update written procedures in the future.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. -Observed box of oranges stored directly on the ground in the kitchen. -CDI- PIC raised oranges at least 6 inches above the ground.

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 box of single-service articles (bowls) stored directly on the ground in the kitchen.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. -Observed employee phone stored on prep surface in kitchen, directly next to cut oranges and orange juice for customers. -CDI- Phone was removed.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed no employee reporting agreement in facility during inspection. CDI- EHS provided facility with employee reporting agreement in English/spanish after inspection. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed ice being dumped into hand sink. CDI- PIC cleaned ice out of hand sink.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw bacon being stored on top of RTE foods in fridge. CDI- PIC separated raw bacon from RTE foods. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 patties being stored in fridge that had been opened since Tuesday without a date mark. CDI- PIC added date mark. 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 .

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 facility utilizing TPHC but only time stamping food when it is brought out for service initially. Time stamps need to be updated when new food is provided during service initially replace of old. TPHC form is available, EHS also provided Spanish version for Spanish speaking associates. CDI- Time stamps were provided and utilized. REPEAT.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed foods cooling in fridge not meeting cooling rate. (See temp chart). Fridge’s thermostat was turned down a little to accommodate being opened and closed frequently during service. CDI- PIC moved items to freezer to cool down quickly. 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloth being stored on counter. Facility does not have sanitizer buckets available, PIC stated the wiping cloth would be used again to sanitize tables in dining room. CDI- PIC discarded wiping cloth and obtained new one. EHS advised to use new wiping cloth for each task if sanitizer bucket was not available for storage in between uses.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed kitchen with no sanitizer available during inspection. CDI- PIC filled bottle of quat sanitizer to keep in kitchen. 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

3-501.19 (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. Written procedures for TPHC provided during last inspection not able to be found, facility is still following 4 hour TPHC and all TCS items on breakfast line discarded after service. CDI- PIC and EHS drafted new procedures. REPEAT TPHC procedure template may be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed spray bottle of fabuloso cleaner with no label. CDI- PIC labeled bottle with name.

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 containers without proper identification and nutrition information posted. CDI- PIC printed labels with name, nutrition information, and allergens and put labels on corresponding containers of cereal.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Sausage on counter recorded above 41F. 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 .

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. Facility is holding all TCS foods on TPHC. Did not see any written procedures nor time stamps. VR TPHC procedure template may be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-307.11 Protect food from contamination sources not specifically noted by the code. Open containers of raisins, oats, etc for oatmeal not covered. Keep covered.