SLEEP INN UNIVERSITY PLACE

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed employees without knowledge of employee health policy. CDI- EHS left copy and educated employees. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed apples stored over ready to eat items in tall reach in. CDI- Apples placed on below RTE items. For more information on food storage order 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 in 3rd basin at 3 comp sink, 0ppm. Dispenser is not pulling enough sanitizer. Get dispenser looked at. CDI- PIC hand mixed sanitizer to proper concentration. 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 4-602.11 (A) (4) Food contact surface of a thermometer shall be cleaned, and sanitized per 4-702.11/4-703.11, before using or storing. P. Observed PIC go and grab soiled thermometer from storage to temp reheated eggs. CDI- Thermometer cleaned prior to use.

3-403.11 (C), (D) Reheat commercially processed, ready-to-eat food to 135F within 2 hours if food is to be hot held until service. -P Observed eggs reheated to 115F. CDI- Reheated to 174F.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed bottle of sanitizer without label. CDI- Labeled. 7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed 2 bottles of sanitizer bleaching out test strips. CDI- Bottles diluted to proper concentration.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food handling employee without hair restraint.

4-501.11 Maintain equipment in good repair. Observed rusted beverage cooler shelving.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed test strips for QUAT expired. Observed no bleach test strips for bleach sanitizer. CDI- PIC got test strips when manager came.

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 light cover near toasters hanging off wall. Observed hole in wall beside light cover behind tall reach in. Observed hole in window pane, leading to outside. Get items fixed.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed apples over milk cartons and ready to eat sausage patties. CDI: Items relocated. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 labels on bulk cereal dispensers. Labels and the following information shall be provided: common name of the food, ingredients (including sub ingredients) in descending order, and nutritional labeling as required by the CFR.

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 syrup in pantry stored less than 6” from the floor. CDI: Syrup moved to shelf. Observed food items stored on shelf in kitchen less than 6” off the floor.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster door open. 5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed missing drain plug on dumpster.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed minor wall damage behind prep table and oven and peeling paint on wall near door. Repair areas to be smooth and easily cleanable.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P- Observed food employee wash hands and not use a barrier to turn off the faucet, thus recontaminating hands. -CDI- EHS educated food employee on using a barrier to turn off faucet and food employee rewashed hands. **REPEAT** -4-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed cream cheese in small display cooler at 43F. Observed ambient air at 43F. -CDI- PIC voluntarily discarded items. Unit was lowered and ambient air observed at 34F by end of inspection. -0- 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 .

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D)./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 milk in RIC with no date marks. Per PIC, items was opened 2 days prior. -CDI- Food employee properly date marked items. -0- 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 .

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed employee clean counters and proceed to handle food without changing gloves and washing her hands. CDI EHS educated employee and she stopped and washed her hands.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee handling food without washing jewelry on her arm.

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 the outside of juice machine with buildup near the dispense nozzles.

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered trash in the female restroom.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee medicine in the reach in freezer with customer food. Also observed employee drink on the drain board of the 3 comp sink.

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 employee wash his hands for less than 20 seconds and then turn the water off with his clean hands w/o a barrier. CDI EHS educated employee and he rewashed his 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 .

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at the kitchen handwashing sink. CDI PIC provided paper towels. 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed hose from ecolab dispenser in the handwashing sink. PIC stated that this is the old dispenser that is not used any longer. Maintenance will completely remove the unit.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed a container of boiled eggs on the drain board of the 3 comp sink at 53F. PIC stated that he took them out of the cooler about 30 min ago. CDI EHS educated PIC and he discarded the eggs. 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 boxes of syrup directly on the floor in the pantry closet. CDI PIC put items on a shelf.

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 vent cover attached from the wall in the pantry closet.