HOLIDAY INN EXPRESS & SUITES

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 TPHC procedures onsite during time of inspection. EHS and PIC filled out written TPHC procedures during previous inspection. PIC stated procedures were possibly in Managers office, however, PIC did not have access to office. *CDI - EHS provided copy of TPHC written procedures for TCS foods held on time instead of temperature. EHS advised PIC to hold procedures somewhere more accessible. TPHC procedure template may be found at: www.mecknc.gov/foodsafety

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 - Cardboard Box of Single Service cups stored directly on the floor.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- *Observed - Half and Half held at ambient temp at coffee station. Yogurt in Glassdoor RIC above 41F, see temp chart for details. *CDI - PIC stated all items out of temperature are put out at 6AM and discarded at 9:30AM. PIC filled out written TPHC procedures to hold items on time. 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 .