HAMPTON INN & SUITES

-REPEAT- 2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM onsite during inspection. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

6-301.14 Post a handwash sign at each handsink. Observed missing handwash signs in bathrooms. EHS provided PIC signs.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM onsite during inspection. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed eggs reheated and held on sheet trays under oven, per the PIC, temping below 135. CDI- PIC removed item to be reheated due to being within 2 hour parameter. 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 Observed no start and discard times for foods being held on TPHC. Written procedures state TCS foods held at breakfast bar should have item and time listed on white board. CDI- PIC was aware of when items were put out, marked start time on white board. *REPEAT*

6-302.11 Supply toilet tissue at each toilet. -Pf. Observed no toilet tissue supplied at employee only bathroom. CDI- PIC made call to have item replenished.

5-501.13 Receptacles for refuse, recyclables, and returnables shall be durable, cleanable, insect- and rodent-resistant, leakproof, and non-absorbent. 5-501.111 Keep storage areas and bins for waste in good repair. Observed waste bin with large holes at bottom of container. EHS spoke with maintenance who stated that the disposal company had been contacted and a new receptacle had been ordered. Repair needed. Replace outdoor receptacle.

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 start and discard times for foods being held on TPHC. Establishment holds all milk products, eggs, and all other remaining TCS foods on breakfast bar on TPHC. According to written TPHC procedures (posted on wall) each item is written on dry erase board with start and discard time. Dry erase board was blank during inspection. CDI - PIC was asked to mark start and discard times for breakfast bar items. PIC listed each item with start and discard time. -0 points-

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no quat sanitizer test kit for quat sanitizer at three compartment sink. A verification will be conducted by 3/23/2025 to determine if establishment is in compliance. -0.5 points-

3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P Observed hard boiled eggs being held on TPHC. TPHC procedures only include milk products and do not include hardboiled eggs. CDI - PIC added hardboiled eggs to TPHC procedures. Establishment uses dry erase board to track all begin and discard times. -0 points-

4-501.11 Maintain equipment in good repair. Observed freezer gasket torn. Recommend replacing. -REPEAT- -0.5 points-

2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Observed employee beverages stored with dry goods/single service items. CDI: Education provided and PIC designated location for employee beverages/food.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at employee hand sink. CDI: PIC provided paper towels.

4-501.11 Maintain equipment in good repair. Observed torn gasket on freezer.

2-102.11 PIC shall demonstrate knowledge of food borne disease prevention, application of the HACCP principles and the requirements of this code.-Pf. Observed PIC with limited knowledge of proper hot holding temperatures, cold holding temperatures, and sanitizer concentrations. CDI - PIC was corrected through instruction. -1 point- Please visit our resource page, https://health.mecknc.gov/envhealth/food-and-facilities-sanitation, for more food safety information related to PIC Duties, Training, and managing food safety.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed milk in dairy cooler holding at 44F. PIC stated that milk was delivered and placed in dairy cooler during breakfast service. Ambient air temperature inside the cooler was 50F. CDI - Volume of milk cartons in dairy cooler was reduced to increase air flow and to promote proper cold holding. Milk was moved to refrigeration inside kitchen area. Ambient air temperature of milk cooler was 40F at end of inspection. -1.5 points- 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 .

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 open package of coffee lids stored on counter top with interior of coffee lids exposed to potential sources of contamination. 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 open package of coffee filters stored in kitchen coffee area. Store coffee filters in protective packaging until time of use. -0.5 points-

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed handsink blocked by rolling cart. CDI - Cart was moved.

4-502.11(B) Provide accurately calibrated thermometers. Pf. For information on how to properly calibrate a thermometer please visit: http://meck.co/FoodSafety or view our training video at the following weblink: https://youtu.be/IxXix712KkI. Observed facility thermometer had a dead battery and was inoperable. CDI- PIC obtained a thermometer from maintenance.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed the interior of the ice machine accumulating pink residue. Clean and maintain.

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 written plans state to document foods and times on white board. Observed white board not being used.CDI - Discussion with the PIC and went over their written plans. breakfast is from 6-10AM, items (cheese omelette and sausage) were documented

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed facility is using a pH test kit to test Quat sanitizer. Discussion with the PIC on the correct test kit to obtain. Verification visit required within 10 days to ensure compliance.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety Observed no written procedures for these types of events. CDI - Provided the PIC with the New NC Food Code changes and guidance via email.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety Observed the sanitizer in the warewashing sink at 0 ppm of quat. CDI - sanitizer was nearly empty, PIC changed out and is now dispensing the correct amount of sanitizer.

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 coffee filters not protected.

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 food debris accumulation interior of of refrigeration and freezer units. Clean and maintain.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed no working thermometer onsite during inspection. PIC said the battery had died recently. VR REQUIRED 5/24/2021.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed food in a box stored on the floor. EHS said it needed to be 6inches above the floor, or up on a shelf.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed dinner napkins stored on the floor. EHS said it needed to be 6inches above the floor, or up on a shelf. PIC did not sign due to Covid protocols

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed slicer stored clean with food debris stuck to blade surfaces; CDI slicer pulled and placed into dirty dish pit.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P: Observed smoked sausage and bagel toppers holding in oven that was turned off. Items were below 135 F. CDI- oven turned on and food reheated to above 165 F. Found same products holding at service line below 135 F. CDI- itmes pulled and reheated to above 165 F. Refer to temperature chart above for temperatures.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Single service cups are in sleeves, but plastic sleeves are not protecting lip contact surface of cups in some areas. Make sure sleeves are pulled to near top of stack.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Chest freezer in storage room list as household freezer.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean dust from white fan on ice machine. Interior of refrigerator with food debris on interior.

2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles.-P Observed employee leave kitchen and breakfast area and return to kitchen and begin to put pans of food into oven without washing hands. CDI-through verbal instruction and employee washing hands.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees preparing food without hair restraints.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean dust from small white fan on top of ice machine.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee items stored amongst items used for customers.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed washed strawberries stored on soiled side of 3 compartment sink and underneath stored chemicals.

4-602.11(E)(4) Equipment such as ice bins shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. Observed build up of mold inside the ice machine. Advsied to clean and sanitize ice machine more than once a month.

4-501.114 Maintain sanitizer at correct concentrations. -P 4-701.10 Equipment Food-Contact Surfaces and Utensils shall be sanitized Observed sanitizer compartment in the 3 compartment sink full; Quat test strip read 0 ppm; equipment and utensils were not being sanitized. CDI - the dispensing line was not dispensing sanitizer; fixed during inspection and made new sanitizer solution at proper concentration.

4-903.11(C) Single-service and single-use articles shall be stored in a clean dry location, 6 inches above the floor, and where they are not exposed to splash, dust, or other contamination. Observed knives stored with the food contact surface of the knive stored up and exposed to contamination. Advised to store the knives inverted where the food contact surface of the knive is protected from contamination.

4-302.14 Provide a test kit that accurately measures concentrations of sanitizing solutions- Pf Observed that quat test strips are expired. VR

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed sausage links and omelets overstocked in hot holding pans measuring 118-150 degrees F. CDI out of temp products discarded and proper stocking used to maintain unifrom temp.

3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed a bag of ice stored in direct contact with ice in ice machine. Employee stated that bag belonged to a hotel guest. CDI-all ice emptied and machine will be drained, cleaned and sanitized.

4-903.12 Do not store single-use and single-service articles in toilet rooms, garbage rooms, mechanical rooms or under sewer lines. Observed single service items stored under sewer lines in pantry closet. 4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single service eating utensils stored unwrapped and in drawers that are soiled with food crumbs. Keep wrapped until put out for use. Also observed unwrapped coffee filters.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed all products in chafing dish below 135F. CDI-items discarded. EHS suggested using Time as a Public Health Control for hot bar items.

6-301.14 Hand washing Signage - A sign that notifies Food Employee to wash their hands shall be provided at all hand washing sinks. No hand washing signage posted in restrooms used by Food employees. CDI Hand washing signage will be given to PIC.

3-501.16 Potentially Hazardous Food (Time/Temperature Control for Safety Food) being held cold shall be kept at 45F or below. Observed cut cantaloupe on the breakfast bar with a temperature of 51F. CDI Item discarded.

4-903.11 Equipment, Utensils, Linens and Single-Service and Single-Use Articles shall be stored where they are not exposed to contamination. Observed single-use containers at the breakfast bar without protecting the rim area of the containers, Observed single-use coffee cups at the coffee bar with plastic sleeve pushed half-way down stack exposing the rims of the cups.

4-205.10 Food Equipment, Certification and Classification - Food equipment shall be certified or classified for sanitation by the American National Standards Institute (ANSI)-accredited certification program. Observed a non-NSF freezer being used for food items.

5-501.113 Covering Receptacles - Garbage dumpster doors shall be kept closed when dumpster is not in use. Observed open garbage dumpster door.5-501.114 Using Drain Plugs - Garbage dumpster with a drain shall have a drain plug in place. Observed drain plug missing from garbage dumpster.

Equipment shall be used in accordance with manufacturer's intended use. Observed potentially hazardous food stored in refrigerator and freezer labeled for household use only. REPEAT.