Hampton Inn

Observed waffle batter being cold held above 41°F. Temperature of waffle batter was at 53°F. The batter unit contains small ice packs but it is not the most effective way of cold holding the waffle batter. Please be advised that the unit is not designed to maintain minimum cold holding temperature. COS by discarding waffle batter. Will provide template for written procedure needed for waffle batter utilizing time as public health control (TPHC).

Observed no test strips in the facility at the time of inspection. Testing Devices. A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided.

Observed no soap at hand sink in kitchen area. Soap must be provided at every hand sink. COS by refilling soap.

Observed no internal thermometer in front reach-in cooler holding butter, cream cheese, and boiled eggs. Integral thermometer of yogurt cooler is also not accurate. In a mechanically refrigerated or hot food storage unit, the sensor of a temperature measuring device shall be located to measure the air temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot food storage unit. Except as specified in paragraph 3 of this subsection, cold or hot holding equipment used for time/temperature control for safety food shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display.

COS by adding thermometer inside reach-in cooler.

Observed yogurt in front reach-in cooler being cold held above 41°F. Temperature of yogurt was at 45°F and ambient temperature of cooler was around 46-47°F. Door does not fully self-close and Health Authority observed guests opening unit and leaving it ajar, which is contributing to temperature abuse. Please advise that unit is not a commercial unit and is not designed to maintain minimum cold holding temperature. COS by moving yogurt to another cooler. Do not use unit if minimum cold holding temperature cannot be maintained throughout breakfast service.

NOTE: digital thermometer is not accurate. It shows the cooler is 40°F and did change even when opened for an extended amount of time. If reading was accurate, temperature should have slightly increase when left open.

Observed omelets and sausage being hot held below 135°F. Temperatures ranged between 100-128°F. Kitchen employee stated that he just heated them (not observed) however, he likely did not reheat to at least 135°F. Commercially prepared food must be reheated to at least 135°F prior to placement in hot holding units and hot held at 135°F or above. COS by reheating.

Employee working in kitchen is not well trained on food safety. He was unable to answer simple questions such as minimum hot, cold, and reheating temperatures. Facility has several critical violations and no Certified Food Safety Manager (CFSM).

Based on the risk of foodborne illness inherent to the food service operation, during inspections and upon request, the person in charge shall demonstrate to the Health Authority knowledge of foodborne disease prevention, application of the Hazard Analysis Critical Control Point principles, and the requirements of this Chapter. The person in charge shall demonstrate this knowledge in one of the following ways:

(a) Compliance with Chapter. Complying with this Chapter by having no violations of Priority Items during the current inspection; Pf

(b) Certified Food Service Manager. Being a certified food service manager who has shown proficiency of required information through passing a test that is part of an accredited program; Pf or

(c) Correct Answers to Food Safety Questions. Responding correctly to the inspector's questions as they relate to the specific food operation.

Corrective action: Must properly train employees on proper food safety and have a CFSM within 15 days.

Observed no CFSM for facility. Laurie Owens has a Certified Food Handler certificate, however, a CFSM certificate is required. At least one employee that has supervisory and management responsibility and the authority to direct and control food preparation and service shall be a certified food safety manager who has shown proficiency of required information through passing a test that is part of an accredited program that conforms to the national standards for organizations that certify individuals. Certified Food Safety Managers must be designated to one food service establishment only and maintain and renew certification in accordance with the requirements of the examination taken.

Observed no paper towels at handwashing sink in kitchen area. There were no paper towels at facility, therefore no corrective action could be taken. Must supply sink with paper towels.

Observed no internal thermometer in front reach-in coolers and integral thermometer not accurate. In a mechanically refrigerated or hot food storage unit, the sensor of a temperature measuring device shall be located to measure the air temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot food storage unit. Except as specified in paragraph 3 of this subsection, cold or hot holding equipment used for time/temperature control for safety food shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display.

Corrective action: thermometers must be placed in warmest part of coolers (front).