HAMPTON INN & SUITES

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. No CFPM on site. Any time that food is being handled and served, a certified food protection manager shall be present. Repeat violation. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF County version of Employee Health Policy was provided during last inspection. Not available during inspection. Repeat violation. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed no paper towels or other method for drying hands at food service hand sink. CDI by moving roll of paper towels to hand sink area.

4-702.11 Utensils and food contact surfaces of equipment shall be sanitized before use, after cleaning.-P Dish machine is working properly, but large stainless steel table prevents dish machine door from properly opening. Need smaller table in this location that will allow dish machine door to properly open. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

4-904.11 (A) Display and handle single-use and single-service articles and cleaned and sanitized utensils to prevent contamination. Observed single service cups to be in part stored without a dispenser or coverage by plastic sleeve. Need to keep these protected so that mouth contact surface of cup is not handled or exposed to sneezes, coughs, etc.

4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf. Need max/min thermometer for checking final rinse temperature on dish machine. Need to get this in 10 days or less.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed ceiling vent over 3-compartment sink to be quite clogged with dust. Need to clean this much more frequently so that dust does not accumulate on this vent.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee personal items stored on shelf not separated from food service items. Repeat violation. Find a separate cabinet or bottom shelf where non-food related are stored.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM onsite. (-1)

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed no verification method for ensuring food employees are trained on the EHP. CDI- EHS provided County version. (-0)

3-602.11 (B) (1)-(4)Food packaged on premises for customer self service shall include a label with the (1) common name of the food; (2) ingredients and sub ingredients in descending order; (3) quantity of contents; (4) name and place of business. Observed no nutritional information available at decanted, self-service cereal dispensers. Provide at earliest opportunity. (-1)

6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed chemical dish machine present over numerous inspections when it is not used. EHS advises removal of unused equipment so space remains cleanable. (-0)

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee makeup bag and other belongings making contacts with clean wiping cloth and other supplies for the establishment on dry storage shelf to right of 3 comp sink. EHS advises segregating personal belongings from establishment equipment/supplies. (-0)

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- *Observed - Milk and Yogurt in Small Glassdoor RIC above 41F, see temp chart for details. *CDI - PIC voluntarily discarded items. PIC stated that unit is opened and closed often by customers causing temperatures to rise. PIC added Small Glassdoor RIC to TPHC procedures with start time being 6AM when breakfast begins and an end time of 10AM when breakfast is over. The TCS items will then be 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

3-501.19 (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 - Old TPHC form with some items held on TPHC that establishment no longer serves. *CDI - EHS provided new copy of procedures. PIC filled out procedures and posted them in kitchen. TPHC procedure template may be found at: www.mecknc.gov/foodsafety

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf- *Observed - No Quaternary sanitizer test strips onsite during time of inspection. PIC ordered test strips and scheduled time of delivery is Friday June 20th. A verification visit will be conducted within 10 days to verify establishment is in possession of proper test strips.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf observed open bag of fully cooked sausage and fully cooked eggs not date marked. 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

4-501.11 Maintain equipment in good repair. Observed damaged gasket on refrigerator.