HAMPTON INN & SUITES

Observation: Observed that no Person in Charge (PIC) was designated at the time of inspection. No individual was available to demonstrate knowledge of food safety requirements.

Corrective Action: Facility was advised that a Person in Charge must be present during all hours of operation to oversee food safety practices.

Violation: A Person in Charge must be designated and present at the food establishment during all hours of operation.

Observation: Observed an employee drinking from an open beverage container in a food preparation area. The employee was consuming coffee from a cup without a lid or straw in the food prep area.

Corrective Action: Employee was instructed to remove the beverage from the food preparation area or place it in a closed container with a lid and straw. The beverage was addressed during the inspection.

Violation: Employees may not consume beverages from open containers in food preparation or other restricted areas. Beverages must be in a closed container with a lid and straw and stored in a manner that prevents contamination.

No supply of hand cleaning liquid, powder, or bar soap was provided at the hand sink and/or group of two adjacent handwashing sinks.

Upon arrival, no supply of hand cleaner was provided at the hand sink in the main kitchen nor at the bar hand sink.

Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap.

Maintenance staff provided hand soap

Observed soil buildup hair strains and debris inside the ice bin located at the bar. The bin is used to store ice for customer use Violation: Equipment food-contact surfaces and utensils must be clean to sight and touch to prevent contamination.

Corrective Action: The ice bin must be thoroughly cleaned and sanitized before further use. Ice currently in the bin should be discarded, and only clean, sanitized bins may be used for customer service.

Observed buildup of pink and black slime in the interior of ice machine. Violation: Equipment food-contact surfaces and utensils must be clean to sight and touch to prevent contamination.

Corrective Action: The ice machine must be thoroughly cleaned and sanitized before further use. Ice currently in the bin should be discarded, and only clean, sanitized bins may be used for customer service. Person in charge powered off ice machine and begin removing ice to clean machine

Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed food employee wearing jewelry on wrist and finger while preparing food.

Observation: Observed that the food service permit was not posted in a conspicuous location visible to consumers. It was also noted that the food service permit invoice remains unpaid.

Corrective Action: Facility was instructed to ensure the permit invoice is paid and that the valid permit is posted in a location clearly visible to the public once received.

Violation: The food service permit must be paid and posted in a conspicuous location within the establishment where it is visible to consumers.

Observed in-use utensils stored in standing water measuring below 135°F. At the time of inspection, tongs and a spoon were observed in standing water at 79°F. Utensils were removed for washing during the inspection.

Observed potentially hazardous (TCS) foods cold held at temperatures above 41°F in two reach-in coolers located in the main kitchen. Items observed out of temperature included: Cream cheese, Yogurt, Butter, Boiled eggs, Shredded cheeses

Violation: Time/Temperature Control for Safety (TCS) foods must be maintained at 41°F or below during cold holding to prevent bacterial growth.

Corrective Action: All affected food items were voluntarily discarded by the Person-in-Charge (PIC). PIC advised to monitor cooler temperatures regularly and have units serviced if needed.

Observed soil buildup inside the ice bin located at the bar. The bin is used to store ice for customer use Violation: Equipment food-contact surfaces and utensils must be clean to sight and touch to prevent contamination.

Corrective Action: The ice bin must be thoroughly cleaned and sanitized before further use. Ice currently in the bin should be discarded, and only clean, sanitized bins may be used for customer service. Proper cleaning procedures were reviewed with the Person-in-Charge (PIC).

Observed pink slime buildup on food contact surface of the inside the ice chute of the ice machine

Violation: All equipment food-contact surfaces and utensils must be clean to sight and touch.

Corrective Action: The ice machine must be thoroughly cleaned and sanitized before being returned to service. Ice currently in the unit was actively being discarded at the time of inspection.

Observed the presence of live flies throughout the main kitchen

Violation: the facility must be maintained free of insects, rodents, and other pests. When pests are present, the facility must implement effective pest control methods, such as trapping devices or other approved means, to eliminate and prevent infestations.

Corrective Action: Discussed with the Person-in-Charge (PIC) the importance of implementing immediate pest control measures, including:

Contacting a licensed pest control service

Eliminating entry points (e.g., open doors, gaps, drains)

Maintaining sanitation and proper waste management to reduce attraction

Observed equipment in poor repair. The 3-door and 2-door reach-in coolers were not maintaining ambient temperatures sufficient to keep Time/Temperature Control for Safety (TCS) foods at or below 41°F. 3-door reach-in cooler: Ambient temperature observed at 49°F 2-door reach-in cooler: Ambient temperature observed at 43°F

Violation: TCS foods must be maintained at 41°F or below during cold holding. Equipment used for this purpose must be capable of consistently achieving and maintaining this temperature.

Corrective Action: Discussed with the Person-in-Charge (PIC) the need to remove all TCS foods from the affected units and store them in alternative refrigeration capable of maintaining safe temperatures. Facility was advised to contact a technician to service and repair the units immediately.

Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit In two reach in coolers in main kitchen. Please see items marked with an asterisk on temperature. Cream cheese, shredded cheese, butter discard

Observed equipment in poor repair. Observed ambient temperatures on 3 door reach in and 2 door reach in cooler not sufficient to maintain TCS foods at 41F or below. Observed ambient temperatures at 55F and 47F