HAMPTON INN & SUITES CHARLOTTE AIRPORT

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cut melon held above 41F. CDI - Melon discarded. Facility has been out of compliance for CH in 4 consecutive inspections. EHS will provide the facility with Risk control plan paper work. Facility is to complete plan of action on how cold holding will be kept in compliance. If cold holding remains out of compliance, facility will be subject to permit action. EHS will follow-up on Risk control plan in 3 days. 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. Observed stopper mechanism in the 3 compartment sink (Wash compartment) unable to stop water and allow to be filled. In need of repair. 4-501.19 requires that the wash solution should be maintained in the wash compartment at 110F during manual ware-washing. Facility unable to maintain with broken stopper. 4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed torn, ripped, & soiled foil covering shelving in the dry storage area.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF No present employee could speak about Foodborne illness, symptoms, restriction time or locate any documentation used to train new hires or refresh employees. Employee showed area on wall where document used to be posted for reference. CDI - EHS went over the Illnesses and symptoms with the PIC, and provided documentation that can be used for training. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed ambient of small countertop RIC at 46F. Observed milk and yogurt near the front of the cooler at 43 - 46F. CDI - Items were placed in the unit that morning, and were moved to an ice bath for service, remaining items moved to rear kitchen RIC. Facility cold holding has been out of compliance for 3 consecutive inspections, if cold holding remains out of compliance on following inspection, permit action may be taken. 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 .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed box of oranges stored on the floor. CDI - Box removed from the floor.

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed scoop handle submerged in the closed container of sugar. CDI - Scoop removed.

4-501.11 Maintain equipment in good repair. Observed stopper mechanism in the 3 compartment sink (Wash compartment) unable to stop water and allow to be filled. In need of repair.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed multiple boxes of pre-cooked eggs stored inside the RIC in the rear kitchen area held above 41F. 2 door RIC ambient observed at 51F. CDI - Eggs stored inside cooler overnight were voluntarily discarded. Eggs that were delivered before EHS arrival were moved to properly functioning RIC to rapidly cool. EHS verification visit required 12/5/25. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cold holding canisters of skim milk and 2% milk at the customer self service area above 41F. CDI - Milk replaced. PIC to explore Milk being placed on TPHC for breakfast period 6AM - 10AM. 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(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. Observed sanitizer bucket stored on the floor. CDI - Removed from the floor.

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed handless cup used to scoop submerged inside sugar. CDI - Cup was removed.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed build-up on interior of ice machine on back wall. REPEAT. No point escalation, improvement observed.

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 no time stamp for eggs or milk held on TPHC. CDI - Breakfast is 6-9:30 AM and time stamp was added for milk with no time stamp, eggs were voluntarily discarded.

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 containers of sugar with no label. CDI - Containers were labeled.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Significant build-up on interior of ice machine.

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 cold and hot TCS foods held using TPHC at beginning of inspection. CDI - PIC filled out TPHC form during inspection and posted in kitchen to right of combi oven. Follow this procedure for TPHC and have available for all future inspections. -1.5- TPHC procedure template may be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 buildup inside containers used for butter, jelly and other breakfast condiments and inside coffee condiment containers. Clean often enough to prevent buildup. -0-

6-101.11 (A)(3) 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 absorbent ceiling tiles over can wash. Facility is open under a transitional permit and the following items are still non-compliant: 1. REPLACE CEILING TILES OVER CAN WASH WITH NON-ABSORBENT TILES 3. MOVE BOTTOM SHELVING TO AT LEAST 6 INCHES ABOVE FLOOR ON ALL RACKS IN DRY STORAGE 4. REPLACE ALL WATER DAMAGED CEILING TILES IN SERVING AREA AND DINING AREA ALL ITEMS SHALL BE CORRECTED PRIOR TO END OF DAY ON 12/11/2023 TO AVOID LOSS OF PERMIT. -0-

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee food items such as tomato sauce and vinegar that are not on the menu for the breakfast bar stored above clean items for breakfast bar on high shelf in dry storage. Move these items to a different location for employee items. -0-