HAMPTON INN & SUITES ATLANTA / MARIETTA - FOOD

Facility does not have a designated sink for washing fruits and vegetables, although they serve whole apples. CA: Raw fruits and vegetables shall be thoroughly washed in water, in a sink designated for that purpose only, to remove soil and other contaminants before being cut, combined with other ingredients, cooked, served, or offered for human consumption in ready-to-eat form.

2.Fruits and vegetables may be washed by using chemicals as specified under DPH Rule 511-6-1-.07(6)(h) and a test kit or other device that accurately measures the active ingredient concentration of the fruit and vegetable wash solution may be provided.

3. Ready-to-eat food such as potatoes, soups, chili, sauces, etc., may be thawed, rehydrated, or cooled after cooking in the sink if the sink is cleaned and sanitized before ready to eat food is placed in the sink and again before washing whole, raw fruits and vegetables. This does not apply to ready to eat food that is served as raw or undercooked animal foods. FACILITY HAS 10 DAYS TO COMPLY WITH REGULATIONS

Facility has no test strips to test sanitizer strength. CA: Required to have quaternary ammonia strips REQUIRED WITHIN 10 DAYS

Observed 2 bags of employee food in the walkin cooler and employee purse and cellular phone on the food storage rack amongst customer food items. CA: Designated Areas for Employee Activity.

1. Areas designated for employees to eat, drink, use tobacco products and electronic devices shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination.

2. Lockers or other suitable facilities shall be located in a designated room or area where contamination of food, equipment, utensils, linens and single-service and single-use articles cannot occur. COS: Items moved away from customer foods.

OBSERVED SAUSAGE PATTIES AND SCRAMBLED EGGS COLD HOLDING ABOVE 41F ON CART AND TABLE IN MAIN KITCHEN AREA. OBSERVED CREAM CHEESE, BOILED EGGS, MILK COLD HOLDING ABOVE 41F AT SELF-SERVE BUFFET IN FRONT FOOD SERVICE

C/A: ALL TCS FOODS COLD HOLDING SHALL BE MAINTAINED AT 41F OR BELOW

COS: SAUSAGE AND EGGS PLACED IN OVEN TO RE-HEAT; OTHER FOODS REPLACED

OBSERVED SAUSAGE PATTIES, SCRAMBLED EGGS AND POTATOES HOT HOLDING BELOW 135F ON THE TOP OF THE OVEN.

C/A: ALL TCS FOODS HOT HOLDING SHALL BE MAINTAINED AT 135F OR ABOVE

COS: FOOD RE-HEATED

OBSERVED WHOLE MILK, CREAM CHEESE, AND BUTTER STORED ON COUNTER IN FRONT FOOD, SELF-SERVICE AREA COLD HOLDING ABOVE 41F

C/A:

OBSERVED POTATOES HOT HOLDING BELOW 135F IN CHAFER DISH IN FRONT FOOD, SELF-SERVICE AREA. OBSERVED POTATOES AND SCRAMBLED EGGS HOT HOLDING BELOW 135F IN MAIN KITCHEN STORED ON TOP OF OVEN.

C/A: ALL TCS FOODS HOT HOLDING SHALL BE MAINTAINED AT 135F OR ABOVE

COS: POTATOES IN FRONT FOOD, SELF-SERVICE AREA WERE DISCARDED; SCRAMBLED EGGS IN MAIN KITCHEN WERE RE-HEATED TO 171F @ 8:49AM FOR SERVICE, POTATOES IN MAIN KITCHEN WERE RE-HEATED TO 183F @ 8:49AM FOR SERVICE

PIC NOT ABLE TO DEMONSTRATE KNOWLEDGE OF 5 SYMPTOMS/6 ILLNESSES THAT EMPLOYEES MUST REPORT TO MANAGEMENT IF THEY ARE EXPERIENCING THEM AND/OR DIAGNOSED WITH THEM

C/A: PIC SHALL BE ABLE TO DEMONSTRATE KNOWLEDGE OF 5 SYMPTOMS/6 ILLNESSES THAT EMPLOYEES MUST REPORT TO MANAGEMENT IF THEY ARE EXPERIENCING THEM AND/OR DIAGNOSED WITH THEM

COS: EHS DISCUSSED THE RESPONSIBLITY OF THE PIC/CFSM TO BE ABLE TO DEMONSTRATE THEIR KNOWLEDGE OF THE SYMPTOMS/ILLNESSES THAT EMPLOYEES ARE REQUIRED TO REPORT TO MANAGEMENT

PIC NOT ABLE TO DEMONSTRATE AWARENESS TO REPORT TO THE LOCAL HEALTH AUTHORITY IF AN EMPLOYEE IS JAUNDICED AND/OR DIAGNOSED WITH ONE OR MORE OF THE REPORTABLE ILLNESSES

C/A: The CFSM or person in charge shall notify the Health Authority when a food employee is:

1. Jaundiced, or
2. Diagnosed with an illness due to Norovirus, Hepatitis A virus, Shigella spp., Shiga toxin-producing Escherichia coli, or Salmonella Typhi.

COS: EHS DISCUSSED WITH THE PIC/CFSM THEIR RESPONSIBLITY TO BE AWARE TO REPROT TO THE LOCAL HEALT AUTHORITY IF AN EMPLOYEE IS JAUNDICED AND/OR DIAGNOSED WITH ONE OR MORE OF THE REPORTABLE ILLNESSES

NO THERMOMETER OBSERVED FOR EMPLOYEES TO USE TO ENSURE THE REQUIRED INTERNAL TEMPERATURE FOR TCS FOODS COLD HOLDING, HOT HOLDING AND BEING RE-HEATED FOR HOT HOLDING

C/A: A FOOD SERVICE FACILITY SHALL HAVE THERMOMETERS ON SITE FOR EMPLOYEES TO UTILIZE FOR ENSURING THE PROPER INTERNAL TEMPERATURES FOR TCS FOODS

OBSERVED BOX OF APPLES AND ORANGES STORED ON THE FLOOR IN MAIN KITCHEN AREA. OBSERVED SEVERAL BOXES OF FOOD STORED ON THE FLOOR IN FREEZER IN MAIN KITCHEN AREA. OBSERVED PACKAGES OF BOTTLED WATER STORED ON THE FLOOR IN DRY STORAGE AREA OF KITCHEN.

C/A: FOOD SHALL BE STORED AT LEAST 6" OFF THE FLOOR UNLESS ON CASE LOT HANDLING EQUIPMENT IF THE EQUIPMENT CAN BE MOVED BY HAND OR CONVENIENTLY AVAILABLE APPARATUSES

UPON/DURING INSPECTION THERE WAS NO PIC PRESENT

C/A: THERE MUST ALWAYS BE A PERSON IN CHARGE ON THE PREMISES DURING HOURS OF OPERATION

EMPLOYEES EXPRESSED THEY HAD NOT BEEN TRAINED IN A VERIFIABLE MANNER ON THE 9 FOOD ALLERGENS

C/A: THE PIC SHALL BE ABLE TO VERIFY THAT ALL FOOD SERVICE EMPLOYEES ARE TRAINED IN THE 9 FOOD ALLERGENS

COS: EMPLOYEES SIGNED FOOD ALLERGEN DOCUMENT TO SATISFY THIS REQUIREMENT

NO CFSM OBSERVED FOR THIS FACILITY

C/A: Food service establishments shall have in its employ a Certified Food Safety Manager (CFSM) to ensure food safety is being managed within the food service establishment during all hours of operation

EHS WILL SEND EMAIL TO PIC ABOUT OBTAINING CFSM; EMPLOYEE HAS FOOD HANDLER CERTIFICATION

MANAGEMENT NOT ABLE TO VERIFY THAT ALL EMPLOYEES ARE AWARE OF THEIR DUTY TO REPORT TO MANAGEMENT THEIR HEALTH AS IT RELATES TO SYMPTOMS/ILLNESS TRANSMISSIBLE VIA FOOD

C/A: MANAGEMENT SHALL BE ABLE TO VERIFY THAT ALL EMPLOYEES ARE AWARE OF THEIR DUTY TO REPORT TO MANAGEMENT THEIR HEALTH AS IT RELATES TO SYMPTOMS/ILLNESS TRANSMISSIBLE VIA FOOD

COS: EMPLOYEES SIGNED EMPLOYEE HEALTH AGREEMENTS EHS PROVIDED

OBSERVED SPRAY BOTTLES CONTAINING CHEMICALS WITH NO COMMON NAME LABLES IN MAIN KITCHEN AREA

C/A: Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material

COS: BOTTLES WERE LABELED