Premises Information


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Name

HYATT PLACE CHARLOTTE DOWNTOWN KITCHEN

Address

222 S CALDWELL ST

City/State/ZIP

CHARLOTTE

28202

Premise Type

1 - Restaurant

County

Mecklenburg

Inspection Date

9/13/2022

Final Score @ Grade

84.50

General Comments

Note: A verification visit will be conducted within 10 days to evaluate the following items: -holding thermometer is present for hot water sanitizing dish machine -both dish machines have been repaired/serviced and are sanitizing food contact items as required -a PIC is present with food safety knowledge and is ensuring the rules for food safety set forth in the food code are being followed. -cold holding of TCS foods / documentation required from the risk control plan is under control of the PIC Note: Establishment is placed on a risk control plan during inspection today. EHS will follow up with additional information regarding risk control plan requirements. Participation in the risk control plan is optional, however, choosing not to participate in the process may result in the implementation of permit action. Establishment is eligible to request re-inspection for the purposes of attempting to increase the posted grade. To request a re-inspection call 980-314-1620.

Violations

CDI=Corrected During Inspection

R=Repeat Violation

VR=Verification Required

Violation Item	Demerits	Violation Description	CDI	R	VR	Comments
1	1	PIC Present, demonstrates knowledge, & performs duties	No	Yes	Yes	2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf 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. Observed PIC not ensuring rules for food safety set forth in food code are being met. During inspection, EHS observed risk factors out of compliance including repeated instances of improper cold holding temperatures, improper hand washing practices, and improper sanitization of equipment and utensils which are duties of PIC. EHS discussed with PIC the need to have certified food protection manager present and the need to train food prep staff on risk factors. REPEAT- Verification required. 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, http://meck.co/FoodSafety , for more food safety information related to PIC Duties, Training, and managing food safety.
2	1	Certified Food Protection Manager	No	Yes	No	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 certified food protection manager present in facility during inspection. PIC, Kim, is not a certified manager. REPEAT
8	2	Hands clean & properly washed	Yes	Yes	No	2-301.15 Only wash hands in handwashing sink. -PF. Observed bar employee washing hands in dump sink. CDI - PIC educated employee to wash hands in the hand washing sink. REPEAT 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 For more information on handwashing, please visit: http://meck.co/FoodSafety or view our training video at the following web link, https://youtu.be/BH6CLGrH10M . Observed employee wash hands and then dry hands on wiping cloth. Paper towel dispenser had just been emptied and had not yet been refilled, however, alternate hand sink in kitchen was stocked with paper towels for drying hands. CDI - PIC directed employee to only use paper towels to dry hands and not to use wiping cloths. Hands re-washed.
10	1	Handwashing sinks supplied & accessible	Yes	No	No	5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. 6-301.11 Provide soap for handwashing at each handsink. -Pf Observed hand sink at front bar with no hand soap available for use and with chemical bottles and plastic food container stored in the sink basin blocking access. CDI - pump dispenser of soap provided as wall mounted soap dispenser broken. Items removed from sink.
16	3	Food-contact surfaces: cleaned & sanitized	No	Yes	Yes	4-703.11(B) After being cleaned in a mechanical dish machine, equipment food-contact surfaces and utensils shall be sanitized in the dish machine by achieving a utensil surface temperature of 160F as measured by an max/min thermometer.-P. For more information please visit: http://meck.co/FoodSafety or view our training video at the following weblink: Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-Observed hot water dish machine set up and in use not reaching proper temperatures for sanitization in the final rinse. Highest temperature achieved on EHS holding thermometer 159f after multiple cycles. PIC set up sanitizer solution in 3 part sink for use with washing utensils until machine is operating properly. This machine was noted as operating improperly during pervious inspection. Have machine serviced/repaired to consistently provide hot water at the proper temperature in the final rinse for sanitizing of food contact surfaces. Verification required within 10 days. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety 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 bar dish machine providing 0ppm cl sanitizer in final rinse. Source container observed to be full, however, no product is being provided in final rinse. CDI - Bar glassware to be washed/rinsed/sanitized in main dish machine or in 3 compartment sink until machine is repaired. EHS will re-evaluate this machine during re-visit within 10 days. Contact vendor for service/repair.
22	3	Proper cold holding temperatures	Yes	Yes	No	3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -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 boiled shell eggs cooked and cooled in house holding on breakfast buffet in bowl above 41f. Observed cut fruit and cream cheese portions on breakfast buffet also above 41f. Observed back of house upright cooler #1 with ambient air temperature of 45f holding all TCS foods inside above 41f. See chart. CDI - eggs discarded as employee noted they were leftover from breakfast buffet yesterday. Cream cheese and fruit allowed to remain in use until end of breakfast service which is 4 hour hold time. TCS items held in upright cooler overnight discarded except for milk, raw shell eggs, and liquid egg that was partially frozen/thawing. Note: TPHC procedures have been completed and provided to establishment during previous inspections. These procedures are not in use. REPEAT. Full 3 point deduction. Cold holding has been noted as out of compliance during multiple inspections. Risk control plan is being implemented during inspection today. EHS will provide additional information regarding risk control plan requirements. Continued non-compliance with cold holding standards or choosing to not to comply with risk control plan requirements may result in permit action.
23	3	Proper date marking & disposition	Yes	Yes	No	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 open partially used packages of mozzarella cheese, open sliced american cheese, open packaged chicken, open oat milk, leftover cooked/cooled sausages, and more with no date marking present in upright and reach in coolers. Observed prepares salads in front cooler labeled for grab and go service with no date marking present. CDI- items discarded as employee working in the area unaware of when the items were opened or prepared. REPEAT- full 3 point deduction 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: 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/. Observed pepperoni with date mark 7/5, cooked potatoes 9/6, shredded cheese 8/11. CDI - expired items discarded.
28	0	Toxic substances properly identified stored & used	Yes	No	No	7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed spray bottle of unknown orange chemcial in back of house. CDI - PIC noted is from engineering and discarded.
37	0	Food properly labeled: original container	No	No	No	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 portion cups of peanut butter made in house provided on breakfast buffet with no labeling or product identification. Provide product identification and provide information from manufacturer (similar to what is provided for cereals).
38	0	Insects & rodents not present; no unauthorized animals	No	No	No	6-501.111 Keep the premises free of insects, rodents, and other pests. Observed small flies present in back of house areas. Contact PCO for service.
45	1	Single-use & single-service articles: properly stored & used	No	Yes	No	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 open case of coffee filters on floor under dry storage shelving and cases of single service cups stored on floor in dry storage room. REPEAT
48	0.50	Warewashing facilities: installed, maintained & used; test strips	No	Yes	Yes	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 establishment has no holding thermometer for testing hot water sanitizing dish machine. Provide a min/max holding thermometer for testing hot water in the dish machine. Verification required within 10 days. REPEAT
56	0	Meets ventilation & lighting requirements; designated areas used	No	No	No	6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee purse stored laying on top of oranges and employee tablet/iPad laying directly on top of food service boards. Observed employee beverage stored in case of yogurts in upright cooler. Separate employee belongings and food/beverages from restaurant food and food contact items.