CANOPY BY HILTON CHARLOTTE SOUTHPARK

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed no signed attestations that staff have been informed of their responsibility to report required symptoms, illnesses, and exposure. CDI - REHS provided during inspection. 1 pt. 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 spray bottle being stored on handisnk in dish pit. CDI - Spray bottle removed. 0 pts.

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed moldy strawberries and moldy peppers in WIC during inspection. CDI - Items voluntarily discarded. Repeat. 2 pts. Risk Control Plan to be discussed at long term compliance visit.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed various foods in prep units holding above 41F during inspection. See temperature chart. Observed house made chili crisp being held outside of refrigeration for an unknown amount of time. CDI - All items voluntarily discarded. Repeat. 3 pts. Risk Control Plan to be discussed at long term compliance visit. 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 .

3-501.18 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 the following foods all throughout kitchen void of labels identifying the date which they were opened or prepared, being held past the manufacturer’s expiration date, or being held past the 7 day allotment: caramelized onions, deli turkey, house made chili oil, cooked mushrooms, skim milk, oatmeal, herb oil, burger sauce, heavy cream, cut melon, soup, beans, grits, mashed potatoes, burnt onion dressing, peppercorn dressing, and roasted red peppers. Various items additionally observed void of both common name of food and date of preparation or opening in WIC assumed to be TCS. CDI - All foods voluntarily discarded. Repeat. 3 pts. Risk Control Plan to be discussed at long term compliance visit. 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. 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 hollandaise sauce and milk being held on time during inspection. Neither items had been labeled with the time they were removed from temperature control, and facility did not have any completed TPHC forms on site. CDI - Both items voluntarily discarded. REHS provided TPHC form during inspection. 0 pts. TPHC procedure template may be found at: www.mecknc.gov/foodsafety

3-603.11 (B)(2) Consumer Advisory Disclosures that are asterisked to a footnote shall state, * Items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. -Pf Observed hollandaise sauce on menu void of asterisk leading to consumer advisory. PIC stated hollandaise is made with raw shell eggs and is not heated. CDI - PIC agreed to utilize pasteurized pooled eggs for hollandaise going forward. 0 pts.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed spray bottle of unknown chemical solution void of label identifying its contents. CDI - Bottle voluntarily discarded. 0 pts.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed containers of food being stored on floor in dry storage area during inspection. Ensure all containers of food are stored at least 6 inches off the ground at all times. Repeat. 1 pt.

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 a build up of food debris in bakery RIC during inspection. More thorough or frequent cleaning necessary to preclude pest harborage. 0 pts.

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 missing ceiling tile in main kitchen area during inspection. Replacement necessary. 0 pts.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed various employee belongings being stored on prep areas or in conjunction with customer foods, beverages, and service items. Ensure all employee belongings are stored in a manner that does not promote the contamination of customer foods, beverages, and service items. 0 pts.

6-301.14 Post a handwash sign at each handsink. Observed no handwashing sign in women’s restroom. CDI - REHS provided. 0 pts.

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed multiple cartons of moldy strawberries in WIC during inspection. CDI - PIC voluntarily discarded. Repeat. 2 pts.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw salmon and bacon being stored above cooked chicken wings in WIC. CDI - PIC corrected storage. 0 pts. 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 various hotel pans stacked together being stored as clean with old stickers on them. CDI - PIC removed all soiled hotel pans and placed in dish pit. 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 , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-401.14 (F) Establishment must obtain prior approval from the Health Department before using a non-continuous cooking process. Pf Observed par cooked steaks being stored in under grill unit during inspection. Per PIC, steaks are poached in duck fat for 10 minutes in a 175F oven. Steaks will reach an internal temperature of about 107F before being removed from oven and cooled down. PIC stated they do not take surface temperatures of steaks before cooling. REHS observed no color change on the surface of the steaks that had undergone this process. CDI - PIC voluntarily discarded steaks. REHS provided application for non-continuous cooking. 0 pts. Non-continuous cooking application and procedures can be found at: www.mecknc.gov/foodsafety

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed all TCS foods on top portion of omelette prep holding above 41F during inspection. See temperature chart. Ambient in bottom of unit 32F. PIC stated maintenance ticket has already been put in for unit. REHS suggested unplugging unit overnight to see if unit has frozen over. Maintenance contacted during inspection. Facility to utilize salad prep for breakfast foods during breakfast service, then re-stock with foods needed for lunch and dinner services. All food in unit voluntarily discarded. 72 hour VR required. 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

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 various items throughout kitchen either void of label identifying the date which they were prepared, opened, or thawed, or baring incorrect date label. CDI - All items not prepared by PIC within the last 24 hours voluntarily discarded. All other items allowed to be labeled. Repeat. 3 pts. 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed various squeeze bottles on main line void of label identifying their contents. Ensure all working containers are properly labeled to identify their contents. 0 pts.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. 6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf Observed various containers of food being stored on floor in dry storage during inspection. Ensure all items are stored at least six inches off the ground at all times. Observed various dented cans being stored in conjunction with unadulterated cans. CDI - PIC segregated dented cans. Repeat. 1 pt.

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P. Observed strawberries with white build up in walk in cooler. Observed deli meat with fuzzy build up in prep unit at pizza station. CDI: Both items were voluntarily discarded.

REPEAT 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed peppers/onions hot holding under heat lamp below 135F. CDI: Items were reheated to 165F. 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 various TCS items in prep top/unit at cook line above 41F. Ambient air of unit was above 41F. Breaker was tripped so unit was turned off. CDI: Items were voluntarily discarded. Breaker was flipped, unit cooled to 39F by end of inspection. 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 .

3-501.18 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 the following items past the 7 day date marking deli meat (1/27), grits (1/30), collards (1/28), canned peppers (1/25), hummus (1/27) and chicken stock (1/24). CDI: All items were voluntarily 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

REPEAT 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed spray bottle containing blue chemical without a label. CDI: Item was labeled.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed small flies near dry storage areas.

6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf. Observed dented can being stored on shelving with cans for facility use. CDI: dented can was voluntarily discarded.

3-302.15 Wash fruits and vegetables prior to use. Observed avocados in prep top with stickers still attached.

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 bulk containers of flours/spices with debris on outside of containers. Clean as needed.

REPEAT 5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed catering items stacked in front of hand sink. CDI: Items were relocated.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P. Observed raw ground beef being stored over black bean burgers and cooked beef. CDI: Raw ground beef was relocated. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-401.14 (F) Establishment must obtain prior approval from the Health Department before using a non-continuous cooking process. Pf Non-continuous cooking application and procedures can be found at: www.mecknc.gov/foodsafety. Observed facility par cooking poached eggs to 140F, cooling eggs down then reheating to 128F to 130F per customer order. Facility was unable to provide par cooking procedures. VERIFICATION REQUIRED. Poached eggs from Monday were voluntarily discarded and eggs poached today were reheated to 161F. Per conversation with PIC, flank steak is “poached” in duck fat at 180- 190F cooled then reheated per customer order. According to PIC surface temperature of flank steak is 175F.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed crispy collards sitting out at room temperature at 71F. Observed spinach and feta danish sitting out a room temperature at 69F with pastries at coffee bar. CDI: Both items were 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 .

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 hollandaise being held on TPHC without written procedures. Written procedure sheet was provided. VERIFICATION REQUIRED. TPHC procedure template may be found at: www.mecknc.gov/foodsafety 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 hollandaise being held on TPHC without a start/discard time. CDI: time label was placed on item.

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf. Observed poached eggs and eggs cooked any style being offered on menu. Menu does not have reminder statement or disclosure. VERIFICATION REQUIRED.

REPEAT 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed spray bottle of detergent without a label. CDI: Item was labeled during inspection.

REPEAT 5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed several brooms blocking the back kitchen hand sink. CDI - Items were removed.

REPEAT 3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed raw breakfast sausages stored above whole-muscle meat in the walk-in cooler. CDI - Items were placed in the correct order. Improvements made from previous inspection.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P PIC stated that chicken breasts are par cooked at night and then cooled. Chicken is then cooked again to order. CDI - Establishment will no longer practice non-continuous cooking.

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 Observed open containers of milk with no date marks. CDI - Items were voluntarily discarded.

10-DAY VERIFICATION REQUIRED 3-603.11 (C )(2) A Consumer Advisory Reminder shall include asterisking the food item to a footnote that states: * Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.- Pf Observed missing asterisks for “Eggs your Way” and “Steak.”

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one pray bottle of chemical without a label. CDI - Bottle was labeled.

REPEAT 3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed thawing fish packages inside on intact ROP packaging. CDI - Packages were cut open.

10-DAY VERIFICATION REQUIRED 4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . Observed missing thin-probe thermometer.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed one employee preparing food while wearing ornate rings.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed soiled wiping cloths stored on prep surfaces.

4-904.11 (B) Display and handle single-use and single-service articles to prevent contamination. Observed tasting spoons in a container with handles going in different directions.

10-DAY 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 missing irreversible thermometer for the dish machine.

REPEAT 5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed missing paper towels at the pizza station hand sink. CDI - Paper towels were provided by the manager. Observed a mop bucket blocking a hand sink with a wiping cloth inside. CDI - Wiping cloth and mop bucket were removed.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P 3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed raw bacon stored above pasteurized eggs. Observed raw shrimp and chicken stored above raw sausage and bread. CDI - All items were moved to the correct order.

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 containers of milk with no date marks. CDI - Items were voluntarily discarded.

3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed thawing fish packages inside on intact ROP packaging. CDI - Packages were cut open.

6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf Observed one dented can in dry storage. CDI - Items was voluntarily discarded.

REPEAT 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed a cutting board with deep cuts that will be difficult to clean.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed open dumpster lids.