HAMPTON INN & SUITES NORTHLAKE

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 some food debris and splash residue in corners of cold holding equipment. Observed some food debris on exterior surface of rarely used metal pans. Per PIC, equipment is deep cleaned weekly. Recommend more frequent equipment cleaning and to keep infrequently used pans protected.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P observed omelets holding below 135f. CDI- omelets discarded. 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 cut melon holding above 41F. CDI- Fruit discarded. Observed milk holding above 41F in Mini fridge. CDI- Discarded. Mini fridge ambient temp was 40F. Another milk was temped at 41F. 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 .

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food handling employee without a hair net.

4-502.11(A) Maintain utensils in good repair. Observed egg tray on the Buffett line broken. Repair/ replace broken egg tray.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed shredded cheese temping above 41F. CDI- PIC removed item to be rapidly cooled in standing RIF. 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed working container with blue material stored above 3-comp. CDI- PIC stated that item was a dawn cleaning product and had label marked.

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 no EH policy with “big 6” illnesses listed. CDI: Education provided and PIC made aware of changes due to 2017 Food Code implementation.

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 policy for vomit & diarrhea cleanup. CDI: Education provided and PIC made are of changes due to 2017 Food Code implementation.

Observed no certified PIC. Kitchen just opened. Ensure a PIC obtains their ServSafe Certification asap. 2-102.12 Certified Food Protection Manager - C

Observed the plates, bowls, lids, and cups stored with the food side upwards. Invert all and cover the mouthpieces of the cups to prevent cross contamination. 4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor.

Observed no quat test strips. Provide quat test strips. 4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf *Verification will be done within 10 days.