LAKE NORMAN INN & SUITES

REPEAT 2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. No employee present is certified.

REPEAT 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed a wash bucket stored inside the kitchen hand sink. CDI - Item was removed.

REPEAT 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed 49 degree sausage patties on the counter. Observed 56 degree salsa and shredded cheese on the breakfast buffet. Observed 44 degree milk inside of a carafe on the breakfast buffet. CDI - Items were voluntarily discarded. Establishment will now use 4-hour TPHC for milk, salsa, cheese with a policy provided by EHS.

3-501.13 (A), (B), (C) Use approved thawing methods for frozen food such as in a cooler at 41F or below, completely submerged under cold running water according to the Code, or as a part of the cooking process. Pf Observed sausage patties thawing on the kitchen counter. CDI - Item was voluntarily discarded.

REPEAT 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 for bulk cereal.

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

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. No employee present is certified or able to look up certification.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. 6-301.14 Post a handwash sign at each handsink. Observed a bucket with chemicals on top of the kitchen hand sink. Observed missing hand wash sign for the kitchen hand sink and both restrooms. CDI - Bucket of chemicals was removed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed a 70 degree bag of sausage on a kitchen counter. CDI - Item was voluntarily discarded.

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 an open gallon of milk without a date mark. CDI - Item was voluntarily discarded.

7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-P 7-207.11 (B) Store labeled, employee medications to prevent contamination of food, equipment, and other food service related items. -P Observed “Hot Shot” insect killer in the kitchen that is not approved for commercial kitchen use. Observed a container of medication on a prep surface. CDI - Both items were removed from the kitchen.

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 for bulk cereal.

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 chips stored on the floor of the kitchen.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees preparing foo while wearing watches and no hair restraints.

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 plastic cups stored on the floor of the kitchen.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed a “household use only” Frigidaire reach-in freezer.

10-DAY VERIFICATION REQUIRED 4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed missing test strips for Quat sanitizer at the 3-compartment sink.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. 5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed an open garbage collection dumpster. Observed open dumpster doors. Observed a large amount of carriages and furniture stacked outside near the dumpster.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed an employee bag of McDonald’s stored on top of juice containers in the reach-in cooler.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at hand sink. CDI: PIC provided paper towels.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed insert pan actively air drying at 3-compartment sink soiled with food waste. CDI: Sent insert pan to be re-W/R/S.

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 breakfast bar items held using TPHC. EHS provided TPHC form to PIC via email during inspection. EHS will return within 10 days to verify form completed. VERIFICATION REQUIRED.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use. -Pf Observed bowls and sanitizer towels stored in hand sink. CDI: Items removed.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed a few insert pans stored as clean soiled with food waste. CDI: Sent to be re-W/R/S.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at hand sink. CDI: PIC provided paper towels.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM in establishment during inspection. -REPEAT- -1 point- For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-702.11 Utensils and food contact surfaces of equipment shall be sanitized before use, after cleaning.-P Observed utensils and cooking equipment stored as clean on drying rack. PIC stated that utensils are washed with detergent but are not sanitized after cleaning. PIC was unaware of sanitizing step. CDI - PIC was corrected through instruction and shown how to properly wash, rinse, and sanitize utensils. -0 points- 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 sausage, potatoes, and eggs hot holding at temperatures between 103F and 112F on breakfast bar. Observed potatoes and sausage hot holding between 97F and 98F in oven. CDI - Items were discarded. -REPEAT- -3 points- 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 .

3-501.18 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 opened gallons of milk in reach in cooler without handwritten date mark but a manufacturer's date mark with expiration of 10/24. CDI - Milk was discarded. -REPEAT- -3 points- 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 .

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed frozen egg patties thawing at ambient room temperature on counter top in kitchen. CDI - Eggs were moved to reach in cooler to thaw under refrigeration. -0 points-

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 use drinking cups stored on floor in kitchen area. 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 coffee filters stored upright and without protective packaging. -0.5 points-

4-501.11 Maintain equipment in good repair. Observed sanitizer mixing valve broken and unable to dispense sanitizer. PIC has been advised to call technician for service. -0 points-

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no sanitizer test kit for measuring sanitizer concentrations. Establishment uses both quat and chlorine sanitizer. A verification will be conducted by 11/3/2023 to determine if establishment is in compliance. -0.5 points-

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. Observed no PIC with CFPM certificate during inspection. Facility has had over 210 days from issuance of permit to receive certificate. EHS spoke with manager Nilay Patel, discussed getting the food protection manager certificate rather than food handler. REPEAT.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed egg patties and sausage links holding below 135F in hot holding area. EHS observed that warmer appeared to be set to the minimum heat setting. CDI- products reheated, heat turned up on unit and holding at proper temp after correction. REPEAT. 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 gallons of milk with no date mark in reach in cooler. PIC stated they typically go off of the sell by date on milk. EHS explained that once opened, milk should be marked and consumed within 7 days. Observed pre cooked egg patties in standing reach in cooler not marked, PIC stated these are typically kept frozen but sometimes put into cooler if there is limited space. CDI- products labeled during inspection. EHS discussed date label requirements with PIC. REPEAT. 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 .

2-102.12 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. Observed no PIC with CFPM certificate during inspection. Facility has had over 210 days from issuance of permit to receive certificate. EHS provided PIC with information on how to find CFPM courses.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed products at hot holding area and on counter top below 135F, see temperature chart. CDI- products reheated.

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 multiple gallons of milk with no date mark, PIC not sure when milk was opened. CDI- milk marked, EHS discussed date marking requirements. REPEAT.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one chemical bottle in kitchen area with no label, label appeared to of faded away.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed a white standing reach in freezer unit that is not ANSI/NSF certified.