Hampton Inn @ Georgia Tech

Observed TCS food items that were either opened (bags of shredded cheese and cooked potatoes) or prepared (large container of pancake batter) and stored in coolers for greater than 24 hours without proper date marking. Corrective action - PIC advised to label TCS food items intended to be held on premises for greater than 24 hours with the date that the package is opened or food is prepared and hold those items no longer than 7 days per the Rule. Except when packaging food using a reduced oxygen packaging method, and except as specified in paragraphs 5 and 6 of this subsection, refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1.

Observed box of individual cereal cartons stored on the floor of the kitchen area near the handwashing sink. Corrective action - PIC advised that he would purchase crates or shelving for food boxes to ensure they are stored at least 6 inches above the floor. 511-6-1.04(4)(q) - Food Storage (q) Food Storage.

1. Except as specified in paragraphs 2 and 3 of this subsection, food shall be protected from contamination by storing the food:

(i) In a clean, dry location;

(ii) Where it is not exposed to splash, dust, or other contamination; and

(iii) At least 6 inches (15 cm) above the floor.

2. Food in packages and working containers may be stored less than 6 inches (15 cm) above the floor on case lot handling equipment if the equipment can be moved by hand or by conveniently available apparatuses such as hand trucks and forklifts.

3. Pressurized beverage containers, cased food in waterproof containers such as bottles or cans, and milk containers in plastic crates may be stored on a floor that is clean and not exposed to floor moisture.

The time of the inspection observed several TCS food items were temping over 41 deg F eggs and pork sausages held on the kitchen counter for later use (held for an hour).Milk inside of thermal container and cream cheese located in the front service area. See temperature log for temps.
Code:Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P COS: PIC discarded food items ( milk and cream cheese) and the eggs and pork sausages were moved back into the reach in cooler

Observed TCS temping below 135 deg F oatmeal that was stored in the front service area inside of a crock pot. Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P COS: PIC discarded oatmeal.

During the inspection, observed the hand-washing sink without paper towels. Code: Individual, disposable towels; Pf 2. A continuous towel system that supplies the user with a clean towel; Pf 3. A heated-air hand drying device; Pf or 4. A hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures.Pf CA: Advised PIC that the handwashing sink shall be provided with a drying provision.

Observed waffle mix batter in boxes being stored on the kitchen floor. Code:Except as specified in paragraphs 2 and 3 of this subsection, food shall be protected from contamination by storing the food: (i) In a clean, dry location; (ii) Where it is not exposed to splash, dust, or other contamination; and (iii) At least 6 inches (15 cm) above the floor. CA: Advised PIC to store those items off the floor.

During the inspection observed several wet wiping cloths not being stored in sanitizer buckets. Code:Cloths in-use for wiping food spills from tableware and carry-out containers that occur as food is being served shall be: (i) Maintained dry; and (ii) Used for no other purpose. 2. Cloths in-use for wiping counters and other equipment surfaces shall be: (i) Held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n); and (ii) Laundered daily. CA: Advised PIC to store wet wiping cloths in sanitizer buckets in between use.

Observed personal items located in the kitchen next to the prep area. CODE:Areas designated for employees to eat, drink, and use tobacco 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: PIC removed items from the area.