HILTON GARDEN INN NORTH

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: www.mecknc.gov/foodsafety

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed small container of raw ground beef stored on top of container of cooked pasta in reach in cooler. CDI - Storage order was corrected -0 points- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cooked pasta with a cold holding temperature of 43F stored in reach in cooler. CDI - Cooked pasta was discarded. -0 points- 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 or discard times for TCS breakfast items stored on breakfast bar. TPHC procedures posted on wall indicate that start and discard times will be tracked using "chart system". PIC could not find chart during inspection. In previous inspections start and discard times were tracked on dry erase board (located on wall) but dry erase board was blank during inspection. A verification will be conducted by 10/22/2026 to determine if establishment is in compliance. -1.5 points-

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabeled spray bottle of unknown contents stored under hot bar. PIC identified contents to be degreaser. CDI - PIC labeled spray bottle with name of contents. 7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed container of alcohol screen cleaner wipes stored on flip top unit in kitchen. CDI - Cleaner wipes were moved to designated storage area. -1 point-

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 bulk cereals for consumer self-dispensing without labeling provided with the food. PIC has been given information regarding correct labeling. -0 points-

4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed counter top surface of coffee and juice station in kitchen with visible chips, pits, and cracks. Recommend resurfacing counter top so that it smooth, non-absorbent, and easily cleanable. -0 points-

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 cornbeef hash with a discard date of 5/7, sausage gravy with a discard date of 5/14, and an opened container of commerical salsa without date marking. CDI - All items were discarded. -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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-603.11 (B)(1) Consumer Advisory Disclosures shall indicate that the animal-derived food is or can be served raw or undercooked by using words and phrases such as raw, undercooked, cooked to order, etc., or by asterisking to a footnote per 3-603.11 (B)(2). -Pf Observed ground beef burgers, steak, and salmon offered undercooked on menu with asterisk but asterisks was missing on footnote. A verification will be conducted by 5/25/2026 to determine if menu is in compliance. -0.5 points-

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw steak stored above containers of ready to eat mashed potatoes and gravy. CDI - Storage order was corrected. -0 points- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed covered tall Cambro of commercially prepared sausage gravy cooling in walk in cooler. Sausage gravy cooled from 50F to 47F in approximately 1 hour. CDI - Cover was removed from Cambro to allow cold air to circulate in and around food. PIC has also been advised to decrease volume of sausage gravy by splitting between multiple containers and to leave uncovered during the cooling process. -1.5 points- For more information, please visit: www.meckncgov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed tall covered Cambro of commercially prepared gravy cooling in walk in cooler. CDI - Cover was removed to allow cold air to circulate in and around food. PIC was also advised to reduce volume of gravy by splitting between multiple containers. -0 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

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 date marking sticker still attached to food container stored as clean on drying rack. -0 points-

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM in establishment during inspection. Establishment has 180 days after issuance of permit to obtain CFPM certification. -0 points- For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

7-208.11 Store labeled, first aid supplies to prevent contamination.-P Observed tube of burn cream stored above prep table in kitchen. CDI - Item was moved to first aid storage area. -1 point-

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed unlabeled squeeze bottles of cooking ingredients on prep line. -0 points-