HAMPTON INN & SUITES

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 during inspection. 10 day VERIFICATION required*** (0.5 pts)

5-205.15 Maintain a plumbing system in good repair. Observed leaking faucet at the 3 compartment sink. Repair leaking faucet. (1 pt)

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed Shredded cheese, packaged yogurt, new containers of half and half, and hard boiled eggs all above 41F in the 3 door WIC. EHS recorded an ambient temperature of 39F in the unit. Items that were closer to back of the unit were also above 41F. -CDI- PIC voluntarily discarded the necessary food items. (1.5 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 .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths being stored in sink & surface sanitizer at 0ppm. -CDI- PIC replaced the solution. REPEAT*** (0.5 pts)

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. - Observed a soiled wiping cloth stored on a prep table in the kitchen and no sanitizer bucket was set up. CDI - Sanitizer bucket set up with proper sanitizer concentration.

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 a stack of clean metal sheet pans stored on the dry storage shelf with their food contact surfaces face up, subjecting them to potential contamination. CDI - Sheet pans flipped upside down so that their food contact surfaces can no longer be potentially contaminated.

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 multiple stacks of plastic and paper cups in the dry storage room that were stored without protective plastic packaging.

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 the interior base of the RIF to have an accumulation of food debris and grime.

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed employee drinks stored in top part of RIC with food used for guests. PIC moved thermos to bottom shelf.

5-202.12 Provide at least 100F water at handsinks. Observed 64F water in men’s restroom.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed two metal pans with minor food residue remaining. CDI-PIC set aside pans to be rewashed. 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)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed RIC with several temperature controlled foods above 41F (See temp chart). CDI-PIC voluntarily discarded all TCS foods and called for maintenance during inspection and will not use RIC until maintenance has been performed and is working as intended. VR within 3 days to check status of RIC. 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 .

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed several boxes of cardboard inside of dumpster enclosure.

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

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -Pf. Employee was not able to locate employee health poster and had not received training since starting at this facility. CDI - EHS reviewed symptoms, illnesses, and reporting requirements with employee. For more information on employee health policy, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P. PIC stated that yogurt is saved after breakfast. Yogurt is on TPHC form and had a temperature over 41 F. CDI - EHS reminded PIC to discard yogurt after breakfast.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf. No test strips available for lactic acid sanitizer. REPEAT. Verification visit within 10 days.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee food stored above customer food in RIC. CDI - PIC placed food in tray on bottom shelf.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf No test strips available for lactic acid concentration used.

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 cups stored on floor in dry storage room. CDI - PIC moved cups to shelf. - 0.5 -

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 debris in dining area cabinets and on items in the kitchen area.

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. TPHC procedure template may be found at: http://meck.co/FoodSafety Facility has no procedures for holding food on TIHC. CDI - EHS filled out updated TPHC form and gave to PIC. Procedures for holding food on TPHC should be kept available upon request.

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. -C Observed litter stored around dumpster pad. Remove. -0.5 points

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed milk that was stored above 41 F. CDI- milk was placed on TPHC.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed boxes of single-service items stored on the floor of dry storage room. CDI- items were placed on the shelf. REPEAT (half points since GC on last inspection).

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM on site. No points taken facility is still within 210 day window.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF Observed employee was not aware of the EHP and the policy was not posted anywhere. CDI - EHS discussed the EHP with the employee present and provided signage.

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 in facility. VERIFICATION REQUIRED.

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 cereal on the floor in dry storage.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed boxes of single service cups on the floor in dry storage.