HAMPTON INN

1-2B: .03(3)(a)Facility does not employe a certified food safety manager. Previous CFSM left in February. // A Food service establishment must employ at least one Certified Food Safety Manager (CFSM) who also has managerial responsibilities within their facility to ensure food safety is being managed within the food service establishment during all hours of operation. (Pf)

2-2A: .03(1)(c)2,3,17PIC not aware of a health policy. // Health policy not established. // Person in charge shall explain their responsibility for preventing the transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease and can describe the symptoms associated with the diseases that are transmissible through food. They also shall be able to explain how food employees and conditional employees comply with reporting responsibilities and exclusion or restriction of food employees. (Pf)

2-2D: .06(2)(o)Handwashing sink in the kitchen and its levers blocked by mop bucket and mop. // A handwashing sink shall be maintained so that it is accessible at all times for employee use and not used for purposes other than handwashing. An automatic handwashing facility shall be used in accordance with manufacturer's instructions. (Pf) Corrective Actions: Bucket and mop relocated. //

2-2E: .03(6)Written procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces not provided. // A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. (Pf) // If this item is marked out of compliance on the next routine inspection, then the food service permit may be suspended. Corrective Actions: Written procedure issued. Supplies provided. //

6-1A: .04(6)(f)According to PIC, the food is on temperature control. Cold time/temperature controlled food holding above 41F, see temperature chart. // Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Food discarded. //

12A: .04(4)(u)Multiple unwrapped foods for self-service exposed to coughing and sneezing customers. // All food, whether on display, being prepared for service or placed for consumer self-service shall be protected from contamination from consumers standing or sitting within eight feet of the food. (P) // If this item is marked out of compliance on the next routine inspection, then the food service permit may be suspended.

15B: .05(3)(h),(i)QUAT test strips expired. // A test kit or other device that accurately measures the concentration in mg/L (or ppm) of sanitizing solutions shall be provided. (Pf)

16B: .06(2)(j)End of sprayer to warewashing sink below rim of sink. // A plumbing system shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the food service establishment, including on a hose bib if a hose is attached or on a hose bib if a hose is not attached and backflow prevention is required by law, by:

1. Providing an air gap; (P) or
2. Installing an approved backflow prevention devices. (P) // If this item is marked out of compliance on the next routine inspection, then the food service permit may be suspended.

2-2A: .03(2)(m)Employee working today not informed of the health policy in a verifiable manner. // Food employees and conditional employees shall be informed in a verifiable manner of their responsibility to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food. (Pf) Corrective Actions: Employee health policy reporting agreement reviewed with employee and signed the form. //

2-2E: .03(6)Written procedure for cleaning up after vomit & diarrheal accidents not provided. // A food establishment shall have procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. (Pf) Corrective Actions: Issued procedure. //

6-1D: .04(6)(i)Time temperature controlled foods on time as a control for food safety not documented with the time when removed from temperature control and the discard time (e.g., milk, yogurt, butter, cream cheese, eggs, waffle batters). PIC unable to find the written procedure to use time as a control for food safety. // When using Time Control (TPHC) for a maximum of 4 hours:

1. hot foods shall start at 135°F (57°C) or above and cold foods shall start at 41°F (5°C) or below; (P)
2. the food items shall be labeled with a start and discard time, not to exceed 4 hours; (Pf)
3. foods not consumed before the discard time shall be discarded; (P)
4. when combining ingredients, the start/discard time for the foods shall reflect the start/discard time of the earliest ingredient placed on time control; {P)
5. food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded; (P)
6. written procedures TPHC shall be created in advance and made available upon the Health Authorities request. (Pf) Corrective Actions: Food discarded at the end of the meal period. //

12A: .04(4)(u)Food for self-service not protected from coughing and/or sneezing customers (e.g., bread, muffins, hot foods, topping like nuts). // All food, whether on display, being prepared for service or placed for consumer self-service shall be protected from contamination from consumers standing or sitting within eight feet of the food. (P) Corrective Actions: Meal period ended and food discarded. //

16B: .06(4)(c)End of sprayer below rim on warewashing sink. // A plumbing system shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the food service establishment, including on a hose bib if a hose is attached or on a hose bib if a hose is not attached and backflow prevention is required by law, by:

1. Providing an air gap; (P) or
2. Installing an approved backflow prevention devices. (P) // Correct this item by date noted or the food service permit may be suspended.