HAMPTON INN NSB

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. -provided Clean-Up of Vomiting and Diarrheal Events handout Corrected On-Site

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. -Elizabeth P.

Basic - Clean equipment/utensils not stored at least 6 inches above the floor. -cases of coffee urns stored on the floor in dry storage area, operator elevated Corrected On-Site

Basic - Ice buildup in reach-in freezer. -white chest freezer

Basic - No Heimlich maneuver/choking sign posted. -provided Choking First Aid Procedures handout, employee posted Corrected On-Site

Intermediate - - From initial inspection : Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Tracy Warning - From follow-up inspection 2025-05-27: Time Extended

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Butter packets 45F. Bottom of upright True cooler. - Eggs 44F bottom of upright Blue Air cooler. Advised to rearrange and use wire shelving to allow air flow underneath product - butter, cream cheese, low fat cream cheese 63-64F. Yogurt 39-50F on ice. All items returned to refrigeration at the end of breakfast per employee.

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Maintenance stated housekeeping manager has one but they are off and procedures are unavailable

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. For hot breakfast items, milk, and waffle batters discarded at the end of breakfast.

Basic - Dead flies on the floor behind reach in freezer, reach in cooler, ice machine, 50+

Basic - Open dumpster lid.

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 3 in kitchen /three compartment sink area

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Restrooms used by employees in first floor hallway

Basic - Current Hotel and Restaurant license not displayed.

Basic - No handwashing sign provided at a hand sink used by food employees. Restrooms in hallway used by employees

Basic - Wet wiping cloth not stored in sanitizing solution between uses.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Improperly iced butter 64F, yogurt 41-50F, cream cheese 61F - cut sausage sitting on cart at 47F.

Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Employee not know cold holding temperature requirement

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Emailed form to operator

Basic - Cleaned and sanitized equipment or utensils not properly stored. Chaffing dishes in employee bathroom

Basic - Single-service articles improperly stored. Case of hot lids on the floor in the storage closet on the first floor.

Basic - Single-service articles not stored inverted or protected from contamination. Bowls and plates