HAMPTON INN AND SUITES BALLANTYNE

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P EHS observed whole milk, 2% milk, yogurt, and cream cheese held above 41F. EHS observed items being held in ice bath or carafe with ice stick. CDI - EHS allowed facility to place items on TPHC due to being within the four hour window. PIC stated moving forward these items shall be placed on time. (1.5) 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 .

3-501.19(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 EHS observed numerous items held on time with no indication on when time began or when food was placed out of refrigeration. CDI - PIC documented accurate time stamp and confirmed with food employee in kitchen. 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. EHS observed outdated TPHC form. This form was generated in 2023 and since facility has added more items to this procedure without properly updating policy. CDI - EHS provided new TPHC form and assisted PIC filling it out prior to end of inspection. (0) TPHC procedure template may be found at: www.mecknc.gov/foodsafety

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. EHS observed dust accumulating on and around AC vent above hoodless oven. Increase cleaning frequency to avoid accumulation. (0)