HYATT HOUSE CHARLOTTE REA FARMS

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 some items held on TPHC with start times recorded but cold held items such as cream cheese, milk and yogurt that PIC stated held on time not recorded. Much improvement made since last inspection so points not escalated today.

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf - Observed several repeat violations and PIC not able to answer inspectors questions regarding duties and food safety questions for establishment from regulatory authority. A Food Safety Checklist can be found at: www.mecknc.gov/foodsafety along with more food safety information related to PIC Duties, Training, and managing food safety. 2-102.11 (A) - (C )(1), (4)-(16) 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 the operation of the food establishment. -Pf. Please visit our resource page, www.mecknc.gov/foodsafety, for more food safety information related to PIC Duties, Training, and managing food safety.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf - Observed no disposable towels at handwashing sink near dish near ware washing area. CDI, towels supplied.

4-602.11 (A) (3) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, between uses with raw fruits/vegetables and with TCS Food. P. Observed no detergent left at dish machine. CDI, detergent refilled. 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 . 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed plate and several ramikins stored as clean but soiled. CDI, items relocated for cleaning. 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 cheddar cheese cold held at 53 degrees F. CDI , operator voluntarily discarded the cheese. 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). Observed cut romaine lettuce not date marked over 24 hours and deli meat not date marked opened yesterday per PIC. CDI, operator date marked deli meat. 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 TPHC not being followed. CDI.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P - Observed a plate stored on box of cleaning agent. CDI, chemical relocated for proper storAGE.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed open bag of sugar on ground. Repeat. 3-306.11 Protect food on display using shields, packaging, or other effective means. -P - Observed apples for consumer grab and go uncovered / unprotected.

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 some coffee filters uncovered / unprotected. Observed box of single-service articles on ground in kitchen.

5-501.16 (C )Provide waste bins in required areas including at hand wash sinks. Observed trash can upside down and not available.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at any handsinks in kitchen during inspection. CDI - PIC stocked handsinks. 0 pts.

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed moldy sliced turkey breast in prep unit during inspection. CDI - PIC voluntarily discarded. 1 pt.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed sanitizer at three compartment sink dispensing at 0ppm quat during inspection. Maintenance contacted. Facility to manually dose out sanitizer in three compartment and continue to utilize dish machine until unit can be serviced. 72 hour VR required. Observed multiple visibly soiled ramekins being stored as clean during inspection. CDI - Ramekins placed back in dish pit to be recleaned. 1.5 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 , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed scrambled eggs holding at 130F in hot cabinet during inspection. CDI - PIC voluntarily discarded. 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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf 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 skim milk and whole milk gallons not baring label indicating their date of opening in front RIC. Observed package of sliced turkey not baring label indicating date of opening in prep unit. Observed PIC back dating all foods in prep unit at beginning of inspection. CDI - PIC and employee were able to verify date of opening of all items and dated. Repeat. 3 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

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. Observed no written procedures for holding buffet on time during inspection. EHS provided procedures during previous inspection. EHS resent procedures during email during inspection. 10 day VR required. Repeat. 1.5 pts. TPHC procedure template may be found at: www.mecknc.gov/foodsafety

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed large fruit fly presence in main kitchen area during inspection. More frequent or thorough pest control measures required. 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 various packages of food being stored directly on floor during inspection. Ensure all food is stored at least 6 inches above the floor. 0 pts.

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 various container of single service items being stored directly on floor during inspection. Ensure all single service items are stored at least 6 inches above the floor. 0 pts.

5-501.16 (C )Provide waste bins in required areas including at handwash sinks. Observed no trash cans at handsink next to dish machine or front handsink during inspection. Acquisition required. 0 pts.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. No certified food protection manager on site for majority of inspection. Ensure CFPM is onsite whenever food preparation is taking place. 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 open container of milk and open containers of cheese baring no label indicating the date of opening. CDI - PIC was able to verify date of opening and labeled. 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 (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. PIC was unable to provide TPHC forms upon request of EHS. CDI - EHS provided form and PIC filled out during inspection. TPHC procedure template may be found at: www.mecknc.gov/foodsafety

4-203.12 (B) Ambient air and water thermometers shall be accurate to +/- 3F.-Pf Observed facility’s Min/Max thermometer for hot water for sanitation via the mechanical dish machine out of calibration during inspection. PIC was unable to calibrate during inspection. 10 day VR required.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee not donning proper hair restraint while working with customer food. Ensure all food handlers don proper hair restraint.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee phone charging on food prep area during inspection. Ensure employees store their possessions in a more appropriate location.

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

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . Observed thin probe thermometer with low battery during inspection. Verification required within 10 days.

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 one box of single service trays being stored on the floor.

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 food debris in bottom of reach in freezers. Clean as needed.

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. PIC on-site during time of inspection did not have a food protection manager certification. REPEAT

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. Self serve cereals at breakfast buffet today include Cheerios, Raisin Bran, Berry Crunch Mix. Label for Cheerios and Crunch Mix not present.

4-903.11 (A) Store cleaned equipment, utensils, linens 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 glassware stored on designated chemical storage shelf in dish pit.

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. Single use coffe cups stored with lip-contact surface exposed to customers.

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. PIC on-site during time of inspection did not have a food protection manager certification. REPEAT

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P 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 Observed spray bottle of quat sanitizer with a concentration level measuring higher than required limit. Sanitizer reading was higher than what the color comparator measured. CDI: PIC diluted solution with water to bring the concentration level to approx. 200ppm.

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: 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 . Observed fully cooked chicken on tray in low boy cooler without a date mark. CDI: PIC stated chicken was placed in unit yesterday to thaw. PIC date marked item with yesterday’s date. 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 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 . Observed a container of pesto and a container of deli turkey in low boy cooler date marked from 4/21. CDI: PIC discarded items.

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 box of single use cups being stored on floor next to dry storage shelf in kitchen. CDI: PIC placed cups on shelf. 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 containers being stored outside of their original packaging on shelf right side up. CDI: PIC inverted containers to protect against contaminants.

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. PIC on-site during time of inspection did not have a food protection manager certification. REPEAT

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed rolling cart with soiled dishes and utensils being stored directly in front of hand sink in dish wash area. CDI: Cart was relocated by employee. REPEAT 6-301.14 Post a handwash sign at each handsink. No hand wash signs were posted in male and female restrooms. CDI: Signs provided by EHS.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed organic growth on surfaces inside ice machine. Clean as needed. 4-603.16 (A)Washed UTENSILS and EQUIPMENT shall be rinsed so that abrasives are removed and cleaning chemicals are removed or diluted through the use of water or a detergent-sanitizer solution by using a distinct, separate water rinse after washing and before SANITIZING if using a 3-compartment sink. Observed equipment being sanitized directly after washing with no rinse step in between. CDI: Employee filled correct basin with sanitizer and emptied center basin in 3 compartment sink to allow for rinse step in between wash and sanitize.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed 2 spray bottles of sanitizer with no labels. CDI: PIC placed labels on bottles.

4-903.11 (A) Store cleaned equipment, utensils, linens 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 tray of clean glassware being stored directly on floor underneath dish machine counter. CDI: Glassware was placed on shelf by employee.

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 napkins being stored directly on floor in storage area.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee apron hanging from shelf being used to store clean utensils and equipment. CDI: Employee removed apron from shelf.

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf: PIC unaware of TPHC requirements, facility procedures. PIC not monitoring date marking of Mozz cheese and cut fruit. PIC not ensuring testing devices for sanitizer and high temp dish machine are present or where they are stored. A Food Safety Checklist can be found at: http://meck.co/FoodSafety along with for more food safety information related to PIC Duties, Training, and managing food safety.

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. PIC on-site during time of inspection did not have a food protection manager certification.

6-301.13 Soap and paper towels shall not be provided at preparation or utility sinks. Found hand soap at prep sink and at 3-comp sink. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf No paper towels at a hand sink in kitchen. CDI- supplied towels.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf: Mozzarella cheese not date marked. CDI- voluntarily discarded. Cut fruit, opened today not date marked. Staff stated containers are carried over to next day if all product is not consumed same day. CDI- allowed to date fruit with 11/11. 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 .

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: Staff not sure if TPHC is being used. Staff not familiar with written procedures or where to find them. Found written procedures on refrigerator door. Procedures not being followed; no logs or time stamps on food on breakfast buffet. Food is held on TPHC for breakfast service 6:30-9:30 am. Allowed to keep food on buffet, as staff confirmed discard of all food every day at 9:30 am. Return visit within 10 days to check procedures are being followed and are clear. ,

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. Dry cereals in bulk dispensers do not lists of allergens present. Return visit within 10 days. 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).

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf: No quat test strips available to test sanitizer concentration at 3 comp sink. Return visit required.

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. PIC on-site during time of inspection did not have a food protection manager certification.

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 no written vomit and diarrhea procedures onsite. EHS emailed facility guidance document of written procedures for notated rule.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed spoon stored in handwashing sink. CDI, spoon removed and EHS educated food employees on notated rule.

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 sliced turkey breast, shredded cheese, and cut lettuce opened with no date mark. CDI, food items date marked for date food items were opened.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed drain flies in bar area.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several clean plastic food containers wet stacked near dish machine.

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. Observed no thermometer available for notated rule. EHS will make a verification visit by 8/12/22 to ensure violation has been corrected.

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 No employee present with active ANSI food protection manager certification. REPEAT

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 . Cooked sausage, turkey, and 2 pans of tomatoes in sandwich cooler both were missing date marks. CDI - PIC stated that food was prepared yesterday so she dated them as corrective action.

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 GM of hotel states that establishment uses time as a public health control but kitchen ran out of sheets. VR - Verification visit required within 3 days to check procedures and that establishment is using procedure correctly.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf 1 bottle of unknown chemical at bar was not labeled. CDI - Bottle discarded. 0 pts.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Food employee not wearing hair restraint, such as a hat or hair net. 0 pts.

4-903.12 Do not store single-use and single-service articles in toilet rooms; garbage rooms; mechanical rooms; under sewer lines; under open stairwells; or under other sources of contamination. To-go boxes stored on shelf in the mop sink basin. Do not store single-use or single-service articles where they can be contaminated. CDI - To-go boxes moved by PIC.

4-501.116 Concentration of the SANITIZING solution shall be accurately determined by using a test kit or other device. Pf Establishment has sink and surface sanitizer attached to quat sanitizer dispenser. Acquire appropriate test strips for sanitizer establishment chooses to use. Maintain the sanitizer at the right concentration. The sink and surface sanitizer was being dispensed at too high of a concentration. Ensure the sink and surface sanitizer is maintained at 704-1875 ppm lactic acid. VR - Verification required within 10 days that establishment has acquired test strips.