HAMPTON INN & SUITES CHARLOTTE AIRPORT

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at the hand sink upon arrival. -CDI- Paper towels were provided. (0 pts)

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) Observed a large container of salsa verde that had been date marked 4/1/26. -CDI- PIC voluntarily discarded the salsa. REPEAT*** (1.5 pts) 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed 3 separate sets of test strips that were expired from 2022 - 2024. 10 DAY VERIFICATION REQUIRED*** (0.5 pts)

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed yogurt in the table top RIC above 41F. PIC stated that they had placed the yogurt in the RIC about 20 minutes before the Inspection. EHS noticed that the yogurt towards the back of the unit was at 39F and it had been there since the day before. EHS also observed that the yogurt in the main RIC was at 41F or below. -CDI- PIC placed all of the recently stocked yogurt back in the main RIC to be quickly cooled back down. If cold holding continues to be non-compliant, a risk control plan may be put in place. REPEAT*** (3 pts) 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 .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) Observed a box of omelettes that had been marked 09/05. PIC stated that they had not been using those omelets due to them being out of stock. -CDI- PIC voluntarily discarded the expired items. (0 pts) 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. - Observed no employee on site to possess a valid CFPM certificate. PIC stated that their manager has one and she has been out for the last few weeks due to illness. General Manager also possesses one but is not on site until 9am and buffet begins serving at 6:30am. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. - Observed and open cup of coffee stored on the dry storage shelves directly above the open cases of single service products. CDI - Drink moved.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed the sausage patties at the buffet line to be at 125-130F. REPEAT. CDI - PIC voluntarily discarded out of temp sausages. 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 the mini RIC at the buffet line to be overcrowded with yogurt cups. Yogurt cups observed at 49F. PIC stated they had only been in the refrigerator for an hour. REPEAT. CDI - PIC moved out of temp yogurt cups to rear RIC to rapidly cool down. 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 both employees on site at the time of the inspection to be preparing food without a head covering of any kind. REPEAT.

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 the interior of the drawers beneath the mini RIC/grits HH unit to be covered in an accumulation of crumbs/food debris.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- Observed sausage hot holding between 130-140F. -CDI- PIC voluntarily discarded sausage below 135F. -0- 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 yogurts in consumer grab n go/display RI above 41F. Refer to temperature chart. Observed ambient air of unit at 39F. -CDI- PIC voluntarily discarded of items above 41F. **REPEAT** -3- 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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf-/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- Observed no date marks on opened salsas in RIC. -CDI- PIC properly date marked items. -0- 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed PIC with no protective head covering. **REPEAT** -0.5-

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed pink buildup on ice machine divider.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed cream cheese and whipped butter above 41 F in ambient air on cart in kitchen. See temp chart. CDI - PIC voluntarily discarded food. 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 .

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. Hot breakfast items were not documented on TPHC form. REPEAT. CDI - employee added potatoes, sausage, and scrambled eggs to form. TPHC procedure template may be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers. -Pf. Observed unlabeled spray bottle of cleaner. CDI - PIC emptied bottle.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods. -Pf. No thermometer available during inspection. Verification visit within 10 days.

3-602.11(C) Bulk food available for consumer self-dispensing shall be prominently labeled in plain view with the manufacturer label provided with the food, or another method of identification that includes the information in 3-602.11 (B)(1), (2), and (6). Observed cereal dispensers without nutrition or ingredient labeling.

2-302.11 (B) Unless wearing intact gloves in good repair, a Food Employee may not wear fingernail polish or artificial fingernails when working with exposed food. -Pf. Observed employee with artificial nails wearing damaged glove. CDI - employee replaced damaged glove.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloth on cart, outside of sanitizer.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed plastic trays wet stacked on ice machine.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety Observed PIC with no CFPM.

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. Waffle batter that requires cold holding is taken from refrigeration at 6:30 and discarded at 9:30 but is not listed on TPHC procedures. CDI PIC added batter to TPHC paperwork posted. TPHC procedure template may be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-904.11 (A) Display and handle single-use and single-service articles and cleaned and sanitized utensils to prevent contamination. All drinking cups need to be kept in plastic sleeve or dispenser to protect mouth contact surface from handling and/or coughs, sneezes, etc. Repeat

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 debris and build up on inside bottom shelves of cold holding units.

5-205.15 Maintain a plumbing system in good repair. Observed sanitizing bay of three comp sink stopper not functioning correctly. Correct stopper so that sanitizer doesn’t drain when in place.

2-101.11 (A) PIC shall be present during all hours of operation. -PF. No PIC present, but certificate present. Need to get another staff person certified in ServSafe or other approved training so that someone can be present during all hours that food is being prepared.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Need to date mark milk and any other items open for more than 24 hours. 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 .

4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Ice scoop stored in contact with dusty vent on ice machine. Need to keep this clean to protect scoop from contamination.

4-904.11 (A) Display and handle single-use and single-service articles and cleaned and sanitized utensils to prevent contamination. All drinking cups need to be kept in plastic sleeve or dispenser to protect mouth contact surface from handling and/or coughs, sneezes, etc.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf. Had chlorine test strips, but using QAC sanitizer. Need to get QAC test strips right away. Will return to check for this item.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Side door of dumpster was open. Make sure to close all doors prior to leaving dumpster area.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety Observed PIC with no CFPM. REPEAT VIOLATION -1-

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed a container of potato bites hot holding beside the microwave. Per PIC, potatoes are reheated to refill the self serve containers, but leftovers are kept in the container in ambient air temperature and gets reheated as needed. PIC also stated the potatoes were reheated about 20 mins before the start of inspection. CDI: EHS discussed with PIC and allowed to reheat potatoes to place in the self serve containers to hot hold correctly. -1.5-

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 stamped for salsa and cheese, per procedure. CDI: EHS allowed PIC to label the time onto the items. -1.5-

2-101.11 (A) PIC shall be present during all hours of operation. -PF Observed no PIC during inspection. -1-

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety Observed PIC with no CPFM REPEAT VIOLATION -1-

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information on date marking please visit: http://meck.co/FoodSafety Observed 2 bags of sausage patties with no date labeled. CDI: items were dated -1.5-

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed employee handling food in the kitchen with no presentable certified food protection manager certificate. -2-

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed mop bucket in front of the hand sink. CDI: Regulator moved mop sink to the side to be able to wash hands. -0-

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed sausage patties out on the self serving line at 110F. CDI: PIC reheated up to 170F. Observed sausage patties hot hold in the microwave at 121F. EHS suggested putting hot holding TCS foods on TPHC since operation hours are only 6AM - 9:30AM. EHS will email a TPHC form to Drew. CDI: PIC voluntarily discarded. -1.5-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed red salsa, salsa verde, and shredded cheese on the self serving line at 51F-52F. According to manufacturer label on the container, it stated "Refrigerate after opening," therefore when serving, item must stay 41F or below. EHS suggested putting cold holding TCS foods on TPHC since operation hours are only 6AM - 9:30AM. EHS will email a TPHC form to Drew.CDI: PIC voluntarily discarded. -1.5-

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee handling food with no head covering. -0-

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed 2 boxes of foam trays stored on the floor beside the reach in fridge. -0-

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed sliding door open. Maintain all doors and lids closed to prevent harborage of rodents and/or insects. -0-