HOMEWOOD SUITES CHARLOTTE UPTOWN 1ST WARD

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf Observed several issues with cold holding. -REPEAT Observed TPHC procedures not implemented as required. Employees need more training on food safety concepts.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at back hand-sink. CDI- Paper towels placed at sink. -REPEAT 5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed plate in front hand washing sinks. CDI- Removed. -REPEAT

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 commercially pre-cooked chicken and sausage logged on logs reheat 75F and 88F 2 times. Items are reheated held hot in the back kitchen, then taken to the buffet to be placed on TPHC. CDI- Chicken and sausage discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed wings, chopped chicken and veg mix, corn in tall reach in and lettuce in single low reach in holding above 41F. CDI-Items discarded. Single low reach in holding above 41F. Ambient air temp was 45F. 3 DAY VERIFICATION REQUIRED. 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) (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 salsa being placed on TPHC at 46F. CDI- Cooled in freezer to 36F. 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 no time stamps for overnight oats, chia pudding, salsa, salsa verde, hummus, milk or cheese. CDI- Voluntarily Discarded.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed chemical bottle stored with single service items on dry storage shelf.

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 condiments stored on the floor in the hallway. CDI- Removed. Keep items off of the floor.

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 cleaned utensils stored where soiled dishes were being cleaned. Clean utensils exposed to splatter contamination. CDI- Employee removed soiled dishes from the clean part of the 3 comp sink (sanitizer sink) and moved them to soiled side of the sink (wash sink). Sanitizer basin and drainboard cleaned.

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 plates stored on the floor. Keep items off of the floor.

4-501.11 Maintain equipment in good repair. Observed nob broken off of sanitizer dispenser. EHS taught employee and manager how to hand mix sanitizer for use until it is fixed. EHS also trained manager and employee on testing chemicals for proper concentration. Manager will call maintenance. Get fixed.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee jackets and water bottles stored on shelf with customer items. Keep items separate and in designated area.

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf Observed violations with hand washing, hot holding, cold holding and employees in need of training on food safety concepts. CDI- EHS educated mangers and employees. 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.

2-401.11 (A). Employee beverages must be stored in a designated area where contamination of food, clean equipment, utensils, linens, and single-use articles cannot occur. Observed cup without a lid stored in the walk in cooler above and with customer foods. Keep in designated area.

2-301.14 Wash hands before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single service and single use articles. -P 2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P 2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed no employees washing hands throughout the entire inspection unless prompted by EHS. Observed employee handle soiled dishes with gloves, remove gloves, then don more gloves to handle. CDI- Gloves removed and hands washed. Observed employee handle soiled dishes, remove gloves, then go to don more gloves to to handle clean dishes. CDI- hands washed

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed all handwashing sinks in all kitchens blocked or with items stored in them. CDI- Boxes, drink dispenser parts, towels and cleaning supplies removed from all sinks upstairs and downstairs. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at hand washing sinks upstairs. CDI- Paper towels stocked at sinks. 6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at hand sink. CDI- Soap restocked.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed employee handle dishes with gloved hands, then go to handle clean dishes with same gloves. (Different time than hand wash incidents. Employee washed dishes several times).

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed over 10 utensils soiled with old food debris and grease. CDI- All items taken to be cleaned. 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 potatoes holding below 135F in hot well. EHS RECOMMENDS PLACING ALL BUFFET ITEMS ON TPHC. TPHC REQUIRES TIME STAMP AND PROCEDURES. CDI- Discarded. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cheese, chia pudding, overnight oats, salsa, salsa verde and hummus holding above 41F on the buffet line. Items are kept in cold bowls. Bowls do not maintain temp throughout the breakfast time frame. Items should be held on TPHC. CDI- All items discarded. 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 ham, salami, hotdogs and almond milk without date in upstairs kitchen. CDI- Items discarded. Observed container cut chicken 6/29, container chicken breast 6/29 and salsa bottle 5/18 expired in the downstairs kitchen 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 .

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 cereals without proper identification labels for customer view. CDI- Manager brought book out from the back kitchen.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed food stored on the floor in the walk in cooler. Keep food off of the floor. 3-306.11 Protect food on display using shields, packaging, or other effective means. -P Observed apples on display unwashed and unwrapped. Facility does not have sign to wash apples. CDI- Apples taken back to kitchen, washed and wrapped.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee keys and medication stored with customer items in the kitchen area.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed random items stored handwashing sinks in upstairs and downstairs kitchens. CDI- Items removed (drink dispenser parts, trash bags, sponge, other). REPEAT

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken holding below 135F in hot well. CDI- Discarded. 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 salami, ham, pizza sauce, salsa, tomatoes, lettuce, wings, chicken breasts, hummus without dates in downstairs tall reach in and low reach ins. Observed chicken tenders without a date in walk in cooler. CDI- All items discarded. 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 . 3-501.18 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) 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 .

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 no time stamps for food held on TPHC (salsas, hummus, cheese, chia pudding, overnight oats). CDI- Items discarded and replaced.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed sanitizer at 0ppm. QUAT sanitizer was empty. CDI- Replaced.

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 serve cereals without proper labels. Information is not available for guests.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed food stored on the floor in walk in cooler. REPEAT

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 downstairs fan in need of cleaning.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager on site during inspection. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed multiple items blocking basin to hand sink from being used. CDI- PIC removed items blocking basin.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed shredded chicken in upstairs WIC from breakfast service above 41F, see temperature chart. CDI-PIC voluntarily discarded. 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 spray bottle of air freshener without label. CDI- PIC labeled bottle

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed small flying insects upstairs in breakfast area, observed window open behind bar area downstairs without any protection from pests. Ensure to keep closed or install a method to prevent pest entry.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed whole eggs and butter on floor of WIC and observed boxes of dry good storage food items on the floor. Move these items to be 6 inches above the floor.

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 boxes of= napkins and cups stored on the floor in the service hallway upstairs. Move to be 6 inches above the floor. REPEAT

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 salsa, lime cream not on TPHC. CDI- Items added to TPHC. TPHC procedure template may be found at: www.mecknc.gov/foodsafety

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed spray bottles of peroxide and degreaser stored cups and dishes. CDI- Spray bottles removed.

3-306.11 Protect food on display using shields, packaging, or other effective means. -P Obsevred unwrapped, unwashed apples out on display without sign denoting to wash. CDI- Apples removed. EHS educated PIC. 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed onions stored on the floor in the walk in cooler.

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 items 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 tall reach in freezer in need of cleaning.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed vent of walk in cooler with microbial growth. Observed vent over tall reach in freezer in need of cleaning.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee items stored with customer items in the dry storage area.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager on site during inspection. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed grapes, apples, and strawberries over ready to eat items. CDI: Items were reorganized. REPEAT VIOLATION For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed bowls stored as clean above 3-comp sink with grease and sticky residue build up. CDI: Bowls removed for washing. 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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed no date mark on open milks. CDI: Product was dated for today when it was opened. Observed no date mark on ham, greens, lettuce, sausage, sausage patties, and egg frittatas. CDI: Items voluntarily discarded. Observed no date mark on mozzarella cheese and chicken in prep top. CDI: Items date marked with yesterday when they were opened. 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 . S

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed stainless steel cleaner wipes stored commingled with bread on shelf in downstairs kitchen. CDI: Product relocated. 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed no name written on 2 spray bottles of clear liquids in downstairs kitchen. CDI: Products identified as water and turbochef cleaner. Products labeled.

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 or information provided for self dispensed cereals/granola. Cereals were not available at time of inspection due to it being closed upstairs. However, information is not available for the team to provide to guests. REPEAT VIOLATION VERIFICATION REQUIRED

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 max/min thermometer for dish machine. VERIFICATION REQUIRED REPEAT VIOLATION

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at handsink near 3-comp. CDI: Paper towels provided.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed grapes and strawberries over ready to eat items. CDI: Items were reorganized. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed almond milk above 41F in self serve area. Observed cut melons above 41F in self serve area. CDI: Items were voluntarily discarded. Items moved to TPHC permanently today. 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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed no date mark on open almond milk. CDI: Product was voluntarily discarded. See #22. 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 .

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 items held on TPHC. Observed no documented times for items held on TPHC. VERIFICATION REQUIRED TPHC procedure template may be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 shredded cheese, ham, and salsa cooling in walk in cooler while tightly wrapped. CDI: Large bag of Cheese and ham moved to the walk in cooler for rapid cooling to 41F. Other items vented in walk in. 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 .

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . Observed no thin probe thermometer on site per PIC. CDI: Food and Beverage manager arrived after walk through and provided thin probe thermometer.

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). 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 no labels or information provided for self dispensed cereals/granola. VERIFICATION REQUIRED

3-306.11 Protect food on display using shields, packaging, or other effective means. -P Observed sneeze guards not effective for items including hot well and cold well. CDI: Sneeze guards adjusted. Observed no self-closing lids for waffle toppings and egg toppings. CDI: Items removed.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed kitchen employee with no hair restraint.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloth stored on side of sanitizer bucket. CDI: cloth moved to sanitizer bucket.

4-501.11 Maintain equipment in good repair. Observed ice machine leaking down the front of the door onto the floor. Have repaired.

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 max/min thermometer for dish machine. VERIFICATION REQUIRED