HAMPTON INN CUMBERLAND - FOOD

Observed cream cheese, yogurt, shredded cheese, and milk cold holding above 41F on countertop in front food service area.

CA: All TCS foods shall be maintained at 41F or below.

COS: All items were removed from the reach in cooler at 6am and placed on time to be tossed at 10am.

Observed boiled unshelled eggs held on the counter at 56F, butter was placed in the fridge was at 66F and shredded cheddar cheese was on the counter at 63F. CA Ensure all TCS foods are held at 41F and below. COS Manager tossed out the eggs, butter and cheese

Observed no health employee policy. CA 511-6-1.03(2)(m) - Person-in-Charge Duties (Pf) Food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with the Chapter, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food; Pf COS Manager asked the employee to sign the employee health policy

Observed employee having personal food on the designated prep table. C/A: Employees shall consume food only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas. COS: Employee ceased eating and sanitized the surface.

COS: manager asked the employee to move to a designated area.

Observed no paper towels at the hand sink CA Ensure that paper towels are available at the hand sink at all times COS Employee replaced paper towels

Observed the hot water at the hand sink measuring 134*F 511-6-1.06(2)(c) - Handwashing sinks, Installation (Pf, C) (c) Handwashing Sink Installation.

1. A handwashing sink shall be equipped to provide tempered water at a temperature of at least 100ºF (38ºC) through a mixing valve or combination faucet. Pf

2. A steam mixing valve may not be used at a handwashing sink.

3. A self-closing, slow-closing, or metering faucet shall provide a flow of water for at least 15 seconds without the need to reactivate the faucet.

4. An automatic handwashing facility shall be installed in accordance with manufacturer’s instructions. COS Manager lowered the boiler temperature

Observed no procedure on site for cleaning of vomit and fecal incident. Manager was new and had no idea how to clean up just in case C/A All food establishments are required to have a written procedure for vomit/fecal clean up and obtain all supplies on site. COS: Copy Vomit /Fecal Clean up procedure provided to facility.

Observed employee washing dishes and put them into the sterilizing sink withou511-6-1.05(6)(o) - Manual Warewashing Equipment, Chemical Sanitization using Detergent Sanitizers(C) CA (o) Manual Warewashing Equipment, Chemical Sanitization Using Detergent-Sanitizers. If a detergent-sanitizer is used to sanitize in a cleaning and sanitizing procedure where there is no distinct water rinse between the washing and sanitizing steps, the agent applied in the sanitizing step shall be the same detergent-sanitizer that is used in the washing step. t sterilizing the. COS

Employee admitted she uses windex to clean and sterilize the countertops. CA . Dining counters and table-tops shall be cleaned and sanitized routinely after removing all soiled tableware and food trays shall be cleaned and sanitized after each use by one of the following methods:

(i) A two step method in which one cloth, rinsed in sanitizing solution is used to clean food debris from the surface and a second cloth in separate sanitizing solution is used to rinse;

(ii) Sanitizing solution is sprayed onto the surface and the surface is then wiped clean with a disposable towel;

(iii) If used for cleaning and sanitizing, single-use disposable sanitizer wipes shall be used in accordance with EPA-registered label use instructions; or

(iv) Other methods approved by the Health Authority.

(v) Food trays may be cleaned and sanitized the same as table ware. COS Employee was told to get a bucket and fill it with sanitizer from the sink to clean the counter

No probe thermometer available to check the food temperature.

1. Food temperature measuring devices that are scaled only in Celsius or dually scaled in Celsius and Fahrenheit shall be accurate to ±1ºC in the intended range of use.
2. Food temperature measuring devices that are scaled only in Fahrenheit shall be accurate to ±2ºF in the intended range of use. REQUIRED WITHIN 10 DAYS

Observed no test strips available to check the concentration of the sanitizer. CA Ensure test strips are always on site to check the concentration of the sanitizing solution. REQUIRED WITHIN 10 DAYS