HAMPTON INN PONTE VEDRA

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee washing dishes and not sanitizing dishes and cooking equipment after wash. Reviewed with employee how to properly wash, rise, and sanitize equipment. Employee began to sanitize equipment. Corrective Action Taken Warning

Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. Kitchen employee incorrectly following manually dishwashing procedures. Employee not sanitizing equipment after rise. Reviewed policy with employee. Warning

Intermediate - Manager or person in charge lacking proof of food manager certification. Manager certificate not provided. Repeat Violation Admin Complaint

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quat test strip not provided. Warning

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Employee training not provided. Warning

Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Three compartment sink not used in correct order. Three compartment sink not set up with sanitizer. Equipment is been washed and rise only. Reviewed proper manual procedure with kitchen employee. Employee set up three compartment sink correctly and began to sanitize equipment. Corrective Action Taken Warning

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cream cheese (65°F); butter (65°F) in small white cold containers in front breakfast buffet. Employee stated food was taking out of the cooler an hour ago. Manager decided to placed food under time control. Employee time marked food. Corrective Action Taken Warning - From follow-up inspection 2021-11-29: Cream cheese 53°F and butter 59°F stored on an ice plate in the breakfast buffet area. Employee stated cream cheese and butter were taking out of the cooler and placed on the ice plate approximately an hour ago. She also stated whatever butter and cream cheese is leftover is return to the cooler at the end of breakfast. Employee placed food in main cooler. Admin Complaint Corrective Action Taken

Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification. Manager certificate not provided Warning - From follow-up inspection 2021-11-29: Person in charge was not able to provide manager certificate. He stated he is helping out and GM is off today. He stated GM told him she will email the certificate to the inspector. Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cream cheese (65°F); butter (65°F) in small white cold containers in front breakfast buffet. Employee stated food was taking out of the cooler an hour ago. Manager decided to placed food under time control. Employee time marked food. Corrective Action Taken Warning

Intermediate - Manager or person in charge lacking proof of food manager certification. Manager certificate not provided Warning

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Ceiling not smooth and nonabsorbent in kitchen area. Repeat Violation Warning