HAMPTON INN

Intermediate - No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Observed establishment without certified food manager.

Intermediate - Spray bottle containing toxic substance not labeled. Observed spray bottle containing soap and water without label. Employee will place label on spray bottle. Corrected On-Site

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee engaging in food preparation wearing a watch.

Intermediate - - From initial inspection : Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed no proof of state employee training for some employees. Operator stated he was locked out of computer where certifications are located. Warning - From follow-up inspection 2024-09-09: Still the same Time Extended

Intermediate - Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. Observed no food manager certification for establishment. Operator stated all training certifications were in computer and he was locked out at this time. Warning

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed no proof of state employee training for some employees. Operator stated he was locked out of computer where certifications are located. Warning

High Priority - Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 2601 Blair Stone Rd., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit http://www.myfloridalicense.com/DBPR/hotels-restaurants/ Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. butter (52F - Cold Holding); yogurt (51F - Cold Holding); milk (54F - Cold Holding); cream cheese (51F - Cold Holding) stored in small reach in cooler located in breakfast buffet. Cooler has an ambient temperature of 44F. Manager stated food was restocked from main cooler this morning approximately 5 hours ago. Manger discard food. milk (52F - Cold Holding) stored at room temperature in front coffee station. Manager stated milk was taking out of the cooler approximately 4.5 hours ago. Manager discarded milk. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter (52F - Cold Holding); yogurt (51F - Cold Holding); milk (54F - Cold Holding); cream cheese (51F - Cold Holding) stored in small reach in cooler located in breakfast buffet. Cooler has an ambient temperature of 44F. Manager stated food was restocked from main cooler this morning approximately 5 hours ago. Manger discard food. See stop sale. milk (52F - Cold Holding) stored at room temperature in front coffee station. Manager stated milk was taking out of the cooler approximately 4.5 hours ago. Manager discarded milk. See stop sale. cream cheese (45F - Cold Holding); butter (49F - Cold Holding); cooked eggs ambient temperature (44F - Cold Holding) stored in main reach in cooler located in kitchen next to reach in freezer. Cooler has an ambient temperature of 44.3F. Manager stated food was delivered and stored in cooler since yesterday but cooler door was left opened for a while earlier this morning. Employee moved food to reach in freezer. Corrective Action Taken Warning

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Operator does not have quat test strips to check sanitizer solution. Warning

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water was turned off at hand wash sink on cook line. Manager turned on hot water Corrected On-Site Warning

Basic - Employee with no hair restraint while engaging in food preparation. Employee not wearing a hair restraint while handling/ preparing food in kitchen. Warning

Basic - Equipment or utensils not designed or constructed in a durable manner. Main reach cooler on cook line has an ambient temperature of 44.3F and door gasket is torn. Small reach in cooler in breakfast buffet has an ambient temperature of 44F and ice buildup on coils. Warning

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Pastry/ bread tong not properly stored in breakfast buffet. Suggested to manager to store tong facing down in a close container. Warning

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee drinks stored inside main reach in cooler on cook line next to food to be serve to the public. Employee removed drinks from cooler. Corrected On-Site Warning

Basic - Wood food-contact surface not properly sealed. Wood food storing shelves not sealed in food storage room located on the 4th floor. Warning