HAMPTON INN

6-1A: .04(6)(f)Single service butters and cream cheese in small fridge in self-serve area not maintaining 41F or below. Single service butters, single service cream cheese, and yogurts not maintaining 41F or below in stand up cooler in kitchen. See temp log. 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)Strawberry jam in open container stored in small fridge for self-service, sneeze shields over muffins in pull out drawer and oatmeal in hot hold unit not at the effective height to block sneeze or any potential contamination. Protective devices for counters, serving lines, salad bars and other similar food displays in food service establishments shall be designed and constructed so as to prevent contamination from coughing or sneezing. (P) Corrective Actions: Jam removed from self-service and sneeze shield adjusted to correct height.

13A: .02(1)(d)Most recent inspection report not posted. The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away. (C) Corrective Actions: Today's inspection report posted.

15A: .05(6)(a)Stand up cooler observed at 44F in the hottest part of the cooler(bottom shelf, near door). Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule. (C)

1-2A: .03(1)(a);(b);(c)1,4,5,6,7, 8,9,10,11,12,13,14,15,16Person in charge could not demonstrate knowledge by reciting most common allergens, hot and cold hold temperatures. 2ND CONSECUTIVE VIOLATION ON ROUTINE INSPECTION The person in charge must be able to demonstrate their food safety knowledge through full compliance of the food code with no violations, be a Certified Food Safety Manager, or be able to provide correct answers to food safety questions as they relate to the food service operation at hand. (Pf) Corrective Actions: Person in charge now knows cold/hot hold temps and allergies.

2-2A: .03(2)(m)Facility does not have signed employee health policies. 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: Policies signed during inspection.

4-2B: .05(7)(a)1Ice machine has buildup inside. Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf)

6-1A: .04(6)(f)Single service butters, cream cheese, and yogurt in small fridge in self-serve area not maintaining 41F or below. Single service butters and single service cream cheese not maintaining 41F or below in stand up cooler in kitchen. See temp log. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Foods discarded.

11D: .05(2)(x)Small fridge in self-service area does not have a thermometer. Cold or hot holding equipment used for time/temperature control for safety food shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display. (C)

12A: .04(4)(u)Food for self-service under ineffective sneeze shields such as biscuits not under sneeze shield, strawberry jam in open container stored in small fridge for self-service, sneeze shields over food not at the effective height to block sneeze or any potential contamination. 2ND CONSECUTIVE VIOLATIONS ON ROUTINE INSPECTION Protective devices for counters, serving lines, salad bars and other similar food displays in food service establishments shall be designed and constructed so as to prevent contamination from coughing or sneezing. (P) Corrective Actions: Breakfast discontinued.

12A: .04(4)(q)Ice buildup in stand up freezer in storage area in laundry room around and on boxes of food. Food may not be stored in the following areas:

1. locker, toilet, or dressing rooms; (C)
2. garbage or mechanical rooms; (C)
3. under sewer linens that are not shielded to prevent potential drips; (C)
4. under leaking water lines, automatic sprinkler heads or lines which water has condensed; (C)
5. under open stairwells; (C) or
6. under other sources of contamination. (C)

13A: .02(1)(d)Inspection report not posted. The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away. (C)

1-2A: .03(1)(a);(b);(c)1,4,5,6,7, 8,9,10,11,12,13,14,15,16Person in charge could not demonstrate knowledge by reciting most common allergens, hot and cold hold temperatures. The person in charge must be able to demonstrate their food safety knowledge through full compliance of the food code with no violations, be a Certified Food Safety Manager, or be able to provide correct answers to food safety questions as they relate to the food service operation at hand. (Pf)

2-2A: .03(4)(a)(b)(c)(e)(f)Person in charge does not know if there is an employee health policy. The permit holder shall require food employees to report to the Certified Food Safety Manager (CFSM) and Person-In-Charge information about their health, activities, and any other relevant information (i.e., onset of symptoms and illness or diagnosis without symptoms) as they relate to diseases that are spread through food. (P, Pf)

2-2B: .03(5)(j)1&2Open employee water bottles stored in shelves above prep counter. Opened cup of tea stored on prep counter. Employees shall consume food and drink only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas (unless drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee's hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles). (C) Corrective Actions: Drinks moved to designated area.

8-2B: .07(6)(c)Several chemical bottles stored in shelves above prep counter. Poisonous or toxic materials shall be stored and displayed for retail sale so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles. (P)

11C: .04(6)(c)Frozen omelets and potatoes stored on counter thawing at room temperature. Time/temperature control for safety food shall be thawed: 1) under refrigeration that keeps the food at 41°F or below; 2) completely submerged in running water with the temperature of the water at 70°F or below, and the no part of the food exceeding 41°F; 3) as a part of the cooking process. (C) Corrective Actions: Food placed into cooler.

12A: .04(4)(u)Food for self-service under ineffective sneeze shields. Protective devices for counters, serving lines, salad bars and other similar food displays in food service establishments shall be designed and constructed so as to prevent contamination from coughing or sneezing. (P) Corrective Actions: Breakfast discontinued.

17D: .07(3)(h)Unopened can of monster stored above food in upright cooler. Jacket stored on top of boxes of coffee. Lockers or other suitable facilities shall be provided and used for the orderly storage of employees' clothing and other possessions. (C) Corrective Actions: Items moved to designated area.

4-2B: .05(8)(a)Observed employee wash and rinse pans and serving spoons and place them to dry without sanitizing. Utensils and food-contact surfaces of equipment shall be sanitized before use after cleaning. (P) Corrective Actions: Employee recleaned and sanitized pans and spoons.

1-2B: .03(3)(a)Facility does not have an active certified food safety manager (CFSM) employed. A Food service establishment must employ at least one Certified Food Safety Manager (CFSM) who also has managerial responsibilities within their facility. (Pf)

4-2B: .05(7)(a)1Ice machine with pink buildup inside. Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf)

6-1A: .04(6)(f)Single service cream cheeses and butters, and container of milk sitting on counter for self service not maintaining 41F or below. See temp log. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) 3rd consecutive violation on routine inspection Corrective Actions: Food discarded.