HAMPTON INN CHARLOTTE UPTOWN

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. - Observed no CFPM on site at the time of the inspection. The employee working at the time of the inspection did not possess a food managers certificate, only a food handlers certificate and the GM stated that their certificate had recently expired. Only one valid certificate was on the wall of the kitchen with that employee currently out on medical leave. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P - Observed the 3 compartment sink sanitizer dispenser to not be mixing properly and a solution of <50ppm quaternary ammonia was being dispensed at the time of the inspection. GM stated that they would contact Ecolab for a repair. Bottle of bleach was brought to the kitchen to be used as a temporary solution until the repair is made. EHS showed the onsite kitchen employee how to properly make a sanitizer solution with bleach. 3 day VR to observe repair. 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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

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 the facility properly labeling the cream cheese and milk being held on TPHC at the breakfast buffet but the labels were not being maintained daily. Labels on the milk and cream cheese observed to be from “4/28”. CDI - Labels corrected and EHS observed items properly discarded at the end of breakfast at 9am.

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 bulk containers of waffle mix (water and flour mixture) in the 2 door RIC that were not labeled as to their contents. CDI - Labels placed onto containers.

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 a stack of single service coffee filters that were stored outside of its original plastic packaging, subjecting them to potential contamination. REPEAT. CDI - PIC placed coffee filters into plastic container to protect them from contamination.

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 upper portions of the sides of the ice dispenser in the kitchen to have accumulations of grime. Surfaces with grime were not observed to be touching ice inside.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF - Facility was unable to provide proof of signed employee health agreements at the time of the inspection. CDI - EHS provided Mecklenburg County employee health agreement and on site employees signed at the time of the inspection. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

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 the facility utilizing TPHC for the individual portions of cream cheese and whole milk in a dispenser at the buffet area but no written procedures were on site. As per the PIC, she removes the cream cheese and puts the milk in the dispenser at 6am and then both items are discarded at 10am when breakfast service ends. CDI - EHS provided TPHC form and had PIC fill it out at the time of the inspection. TPHC procedure template may be found at: www.mecknc.gov/foodsafety

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 a stack of single service coffee filters that were stored outside of its original plastic packaging, subjecting them to potential contamination. CDI - PIC placed coffee filters back into protective packaging.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. No employee with active ANSI food protection manager certification present during inspection. At least 1 employee shall be present during all hours of operation with active ANSI food protection manager certification. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

6-301.11 Provide soap for handwashing at each handsink. -Pf No soap at only hand washing sink at beginning of inspection. CDI - Soap placed at hand sink.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Wiping cloth bucket measured 0 ppm quat. Wet wiping cloths must be stored in properly concentrated sanitizer when in between uses.

4-501.11 Maintain equipment in good repair. Shelves chipping in upright cooler. 0 pts.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Kitchen has acoustic ceiling tiles. Floors, walls and ceilings must be smooth and easily cleanable. // 6-501.113 Store tools such as brooms, mops, and vacuum cleaners in an orderly manner to facilitate cleaning of the storage space and so they do not contaminate other items. Mop observed in 3-compartment sink at beginning of inspection. Do not use 3-compartment sink to drain mop or mop water. Establishment must use mop sink in housekeeping.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Hand washing sink was not functioning at beginning of inspection. Kitchen must not be open if hand washing sink isn’t working. CDI - Maintenance fixed hand sink.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Boiled eggs on buffet line measured 48F. TCS foods in cold holding shall measure 41F or less. CDI - Boiled eggs discarded by PIC. 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 .

4-501.11 Maintain equipment in good repair. Dish machine is broken and not in use. Repair or remove dish machine. 0 pts.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Clean walls and floors underneath and behind equipment. Clean these areas more frequently.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf No paper towels at hand washing sink. Hand washing sinks must be equipped with paper towels. CDI - PIC refilled dispenser

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P PIC states that they are washing, rinsing and sanitizing dishes in 3-compartment sink. Sanitizer dispenser at 3-compartment sink is dispensing quat sanitizer at 0 ppm. Establishment needs to manually mix the quat sanitizer with water until it is 200-400 ppm until the chemical company repairs the dispenser. // 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Several pans, scoops, tongs and a whisk were found with visible food/grease residue on them. Food-contact surfaces of equipment and utensils shall be cleaned to sight and touch. CDI - Items moved to 3-compartment sink to be re-washed. 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 Potatoes in hot holding measured 130-139F. TCS foods in hot holding shall measure at least 135F. CDI - Potatoes discarded. 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: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. Some wet wiping cloths observed on tables during inspection. Store wet wiping cloths in sanitizer solution when in between uses. 0 pts.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Walls need detail cleaning in kitchen. Clean floors underneath plumbing and equipment in kitchen. 0 pts.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. No employee present with active ANSI food protection manager certification. At least 1 employee with active ANSI food protection manager certification shall be present during all hours of operation. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. 2 wet wiping cloths observed on prep table. Store wet wiping cloths in sanitizer solution when in between uses. 0 pts.

4-501.11 Maintain equipment in good repair. Replace torn gasket present on upright cooler door. 0 pts.

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 sausages holding at 120F. CDI - Items placed on TPHC for the remainder of service. Facility serves breakfast from 6am - 10 am every day. Items will be thrown away at 10. Times marked. - 1.5 -

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed FRP behind 3 comp sink in need of reattaching to the wall. Observed paint peeling/ rusting of ceiling vents above food prep areas. - 0 -