|
16
|
0
|
Warewashing facilities installed, maintained and used; guest room sinks sanitized when necessary |
No |
No
|
No |
15A NCAC 18A .1824(h) Sinks in guest rooms shall be sanitized before washing multi-use utensils. In the guest rooms, they are not cleaning the glass cups in the sink (they are taking to kitchen to dishwasher) and ice buckets are provided with plastic bags. However, there was conversation that many guests do not use the bags inside the ice buckets and they may want to wash/sanitize them. EHS discussed that multi-use eating and drinking utensils can be washed in guest rooms, but the sinks in guest rooms must be sanitized before washing multi-use utensils or highly suggested, they can clean the buckets in the kitchen three comp sink. |
|
17
|
1.50
|
Food-contact surfaces cleaned and sanitized; sanitizer maintained as required |
No |
No
|
No |
15A NCAC 18A .1824(f); Sink and surface sanitizer in laundry room was at 0ppm on test strips. Sanitizers used for sanitization of kitchenware and food-contact surfaces shall be maintained as required in Part 4-5 of the Food Code as amended by Rule 15A NCAC 18A .2564. |
|
26
|
0
|
Furnishings clean and in good repair; guest room fixtures clean and sanitized between guests |
No |
No
|
No |
15A NCAC 18A .1826 (h); Broken tile shower panels in rooms 418, 412, and 320. Hotel engineer caulked during the inspection. Furnishings, bathroom fixtures, carpets, and other accessories in guest rooms, shall be kept clean and in good repair. |
|
31
|
1.50
|
Linen properly handled and stored |
No |
No
|
No |
15A NCAC 18A .1828 (e) Two black carts used for soiled laundry were not labeled. Carts used for soiled laundry shall be labeled or identified for soiled laundry use only. |
|
32
|
0
|
Items on housekeeping carts arranged to prevent cross contamination; housekeeping carts clean, items protected from contamination |
No |
No
|
No |
15A NCAC 18A .1828 (d); Duster stored touching cup lids. Lint roller with hair stored directly above clean rags. Items on housekeeping carts shall be arranged in a manner to prevent cross-contamination between soiled and cleaned items. Educated the housekeeping staff on storage. |