HAMPTON INN LAKE NORMAN

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 stamps / incorrect time sheet for all TPHC food products. CDI - EHS advised manager on how to write a time sheet for hot bar, boiled eggs and creamer.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several mosquitos in the kitchen area. EHS provided manager with front office phone number to call about mosquito control.

3-DAY VERIFICATION REQUIRED 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed 43-45 degree butter, cream cheese and scrambled eggs in one of the reach-in coolers. Due to the products being commercially packaged, EHS allowed items to be moved to a separate reach-in cooler. Cooler will not hold TCS foods until it is repaired.

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 boiled eggs missing from the TPHC policy. Observed no labeling method for coffee creamer on the TPHC policy. CDI - EHS provided a new, complete policy during inspection.

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 cups at the tea station stacked high and out of the protective packaging.

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed a missing drain plug for the recycling dumpster.

4-501.11 Maintain equipment in good repair. Observed torn gaskets on 1-door reach-in freezers.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing. -Pf Observed coffee urn label stored in hand sink. CDI: Label/sticker removed.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM in establishment during inspection. -1 point- For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 single use coffee filters stored upright and without packaging in kitchen. Store coffee filters in protective packaging until time of use. -REPEAT- -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 cleaning equipment, mop buckets and brooms. CDI- EHS discussed maintaining access to handsinks at all times, objects moved.

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 plastic cups at drink dispenser with no protective packaging. REPEAT. Note: points de-escalated, facility has began inverting all paper cups, plates and bowls as per EHS suggestion on last inspection. EHS suggests to keep plastic cups in sleeves, cut hole at top and remove cups from top to ensure rims are not exposed.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed slaw and green beans marked prepped 11/16, had exceeded 7 day limit (including day of prep towards limit). CDI- products voluntarily discarded. PIC stated this was not for service, employee food.

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 paper cups, plates and bowls stored at breakfast service area that were upright, no protective packaging. Ensure these items are inverted or kept in protective packaging until use. REPEAT.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no test strips for quat sanitizer during inspection. PIC stated they have just recently run out of test strips.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF For more information on employee health policy please visit: http://meck.co/FoodSafety. Observed employee health policy posted that was outdated, only had 5 illnesses. CDI- EHS provided new employee health policy, explained changes from 2017 Food Code adoption.

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 procedure for vomiting/diarrheal events. CDI- EHS provided information, explained new requirement as apart of 2017 Food Code adoption.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee working with food with jewelry on wrist.

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 paper cups and bowls stored at breakfast service area that were upright, no protective packaging. Ensure these items are inverted or kept in protective packaging until use.

4-501.11 Maintain equipment in good repair. Observed gaskets on reach in units with damage, splitting. EHS showed PIC gaskets that are damaged. REPEAT. 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed household crock pot stored on clean dish shelving. EHS explained that this must be commercial equipment to use in facility.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed pre cooked omelets and sausage holding in a steam well at the customer self service station without a beginning and end time. PIC stated that breakfast service starts at 6am and ends at 10am, employee is aware of start time. CDI- Start time placed on eggs and sausage during inspection, PIC discussed method of time marking in the future with EHS.

4-501.11 Maintain equipment in good repair. Observed gaskets with minor damage, beginning to peel in reach in units at customer self service area and back kitchen area. Repair or replace.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed a cart placed right infront of the handwashing sink. CDI. PIC removed. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed handwashing sink paper dispenser in the kitchen area without the paper towel. CDI. PIC replaced it.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed wet rags stored on handsink and debris collecting in drain at handsink. CDI - Wet rags relocated and debris removed from handsink.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed shredded cheddar holding at 47F in reach in cooler. PIC stated employee was working with cheddar that morning, but intending to hold it cold. CDI - Lid was removed to cool cool rapidly.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf REPEAT VIOLATION. Observed facility does not have TPHC procedures after EHS has emailed last inspection. Food employees do not understand time control. All hot items (egg, sausage, cheesy bagel) and cold item (fruit mix) are on time control. Product is prepared and put out for breakfast from 6 AM - 10 AM. Product is out for the full 4 hrs and whatever is left over is discarded. Food employees need to write beginning and end times for the product.

4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. Observed no air thermometer for the mini refrigerator. Advised to provide a thermometer for the mini refrigerator.

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. REPEAT VIOLATION. Observed single service cups not protected from contamination. Advised to leave plastic sleeve on cups or to get a dispenser that protects the cup lips.

4-501.11 Maintain equipment in good repair. REPEAT VIOLATION. Observed torn gaskets in the stand up refrigerator in the kitchen. Advised to replace. Equipment is holding proper temperature.

6-301.14 Post a handwash sign at each handsink. Observed no handwasing signs in the bathrooms downstairs. CDI - GM, Alicia, printed off employee handwashing signs.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed slicer with food debris build up in the food contact portion of the slicer. CDI - sent through cleaning procedure. Food employee stated that it doesn't get used. EHS advised to get rid of equipment.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf REPEAT VIOLATION. Observed facility does not have TPHC procedural paperwork for the product on TIME control (melon, and all hot items in the chaffing dish). CDI - educated GM, Alicia, and other food employees on time control. Emailed TPHC procedural paperwork to GM, and advised to create a spreadsheet to log 'in' and 'out' times for food. Breakfast is served from 6 am-10am. Product will only be out for 4 hrs, then becomes discarded.

2-402.11 Food Employees shall use an approved hair restraint, beard guard and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employees with no hair restraint. Advised to wear hair restraints.

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 single service cups not protected. Advised to leave plastic wrap on stacks of cups to protect cup lips.

4-501.11 Maintain equipment in good repair. Observed torn gaskets in refrigerators in the kitchen. Advised to repair.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed shredded cheese, milk, and half & half in carafes using TPHC according to PIC and not labeled with time. CDI-labeled with time.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed cut melon, half n half and milk stored above 45F. CDI-items discarded. EHS suggested using TPHC, handout emailed.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed cup of coffee stored on shelf above prep area. Unable to determine if it belonged to an employee.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed scrambled eggs, potatoes, and oatmeal holding hot below 135F. CDI-all items discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed cream cheese, shredded cheese and cut melon holding above 45F. CDI-all items discarded.

3-306.11 Protect food on display using shields, packaging, or other effective means. -P Observed cut melon out for customer self service with no shield or equipment protecting open sides. REPEAT. Observed shields over chafing dishes not adequately protecting food. Observed lids to all oatmeal toppings such as nuts, sugar, and cranberries open and exposed. CDI-all shields adjusted and lids closed, facility will place item on other side of melon display to protect sides.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed unprotected cup lips at juice station.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed food debris in cabinets at breakfast display.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed cream cheese, shredded cheddar cheese and cut melons stored above 45F on plates or boxes that were previously frozen. PIC stated that all food items are discarded at the end of service (6am-10am) with exception of bread products. Facility is using TPHC for products but does not have a written procedure or items labeled with time. CDI-food items discarded.

7-201.11 Store toxic materials to avoid contamination. -P Observed a bottle of cleaner used in vaccum for pet odors and a can of dust cleaner not for use in commerical kitchen.

3-306.11 Protect food on display using shields, packaging, or other effective means. -P Observed several items out for customer self service and not properly protected. Observed a container of shredded cheese and chocolate chips with lids open and not under any shield. Also observed cut fruit displayed for customer self service under shield with no side protection. Suggested moving equipment in between other equipment or beside wall to shield on both open sides. CDI-all items covered.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed cups out for customer self service and not wrapped in protective covering.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Observed shredded cheddar cheese, skim milk, and cream cheese on top in containers at front breakfast bar (see temp chart) > 45F. CDI - all items discarded.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed coffee cups @ front unprotected. Observed sleeves pulled down on cups.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee purse and uncovered drink stored on counter in kitchen. Observed purse and jacket stored on bottom shelf over top of bananas. All possessions relocated during inspection. General Comment: Recommend purchasing thin probe food temp thermometer. Provide covered waste bin in women's restroom.

3-501.16 (A)(2) and (B) Maintain Potentially Hazardous Food (Time/Temperature Control for Safety Food) for Cold Holding at 45F/below.- P Observed shredded mixed cheese on breakfast line bar >45F. CDI, discarded, end of service.

2-402.11 Effectiveness-Hair Restraints - C. Observed food handlers without hair restraints on in kitchen.

2-102.12 Ensure a certifed food protection manager is on site at all times. Observed PIC present without food safety certification.

2-401.11 Ensure that employee beverages are stored properly to prevent contamination. Observed uncovered employee drink stored on shelf above prep table. CDI, drink discarded.

5-205.11 Maintain handsinks free of storage and accessible at all times. Observed scrub brush stored inside handsink basin. CDI, brush removed.6-301.14 Provide handwashing signs at all handsinks. Observed sign missing from employee restroom. Gave out sign during inspection.

3-501.16 (A)(2) and (B) Ensure all cold time/temperature control for safety foods (TCS) are maintained at or below 45F. Observed mixed cheese at breakfast area above 45F. CDI, cheese discarded and changed out with fresh product.

4-302.14 Sanitizing Solutions, Testing Devices - PF. Observed current test strips damaged and discolored. CDI by providing during inspection.

2-201.11 (A), (B), (C), & (E) Responsibility of Permit Holder, Person in Charge, and Conditional Employees. Ensure facility has an approved employee health policy. Observed no employee health policy in place. CDI, by instruction; handout given.

2-401.11 Eating, Drinking, or Using Tobacco. Properly store employee beverages to prevent contamination. Observed employee bottled drink stored on prep surface counter top in kitchen. CDI, drink relocated.

6-301.14 Handwashing Signage. Provide handwashing signs at each employee handwashing sink. Observed no handwashing sign present in employee restroom. CDI, sign on order by corporate office.

3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding. Ensure all hot time/temperature control for safety foods (TCS) are maintained 135F or above. Observed western omelets in hot holding unit up front at 112-126F. CDI, reheated to 165F during inspection.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding. Ensure all cold time/temperature control for safety foods (TCS) are maintained at or below 45F. Observed milk holding in Haier reach-in at 47F and cream cheese & butter packets holding in Artic Commercial reach-in cooler in kitchen at 48F. CDI, by instruction; cooler setting turned down.

4-302.12 Food Temperature Measuring Devices.Provide a properly sized thin probe thermometer for use in thin food products. Observed thick probe dial thermometer available for use. CDI, by instruction4-203.12 Temperature Measuring Devices, Ambient Air and Water-Accuracy. Provide thermometers inside all reach-in cooler units. Observed thermometer missing from reach-in cooler in kitchen at back. CDI, by instruction.

4-205.10 Food Equipment, Certification and Classification. Provide equipment that is ANSI/NSF certified for use in a commercial facility. Observed household Haier reach-in cooler for storage of individual milk and other TCS beverages. Cooler not maintaining cold hold temperatures 45F/below. See violation #20.