HAMPTON INN

Observed container of butter packets to be stored using TPHC in self-service buffet area without time marking. If time without temperature control is used as the public health control up to a maximum of 4 hours: Except as specified in paragraph 2.(ii) of this subsection, the food shall have an initial temperature of 41°F (5°C) or less when removed from cold holding temperature control, or 135°F (57°C) or greater when removed from hot holding temperature control; The food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Corrective Actions: PIC immediately labeled the container of butter to align with breakfast serving times from 6am-10am.

Observed no CFSM for establishment. At least one employee that has supervisory and management responsibility and the authority to direct and control food preparation and service shall be a certified food safety manager who has shown proficiency of required information through passing a test that is part of an accredited program that conforms to the national standards for organizations that certify individuals. Certified Food Safety Managers must be designated to one food service establishment only and maintain and renew certification in accordance with the requirements of the examination taken. Corrective Actions: PIC stated the facility's operations manager is in the process of studying for CFSM certification.

No ambient air thermometer provided in RIC located at self-service buffet area. In a mechanically refrigerated or hot food storage unit, the sensor of a temperature measuring device shall be located to measure the air temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot food storage unit. All food in the RIC had an internal temperature of 41°F. Corrective Actions: PIC stated ambient air thermometer will be ordered and placed inside RIC.

First Consecutive Repeat Violation Observed oatmeal toppings on self-service buffet to be uncovered. All food, whether on display, being prepared for service or placed for consumer self-service must be protected from contamination from consumers standing or sitting within eight feet of the food, except that table side finishing as approved by the Health Authority and hibachi grills will be allowed when food preparation is for immediate service. Corrective Actions: PIC voluntarily covered oatmeal toppings during inspection.

Observed oatmeal toppings on self-service buffet to be uncovered.

All food, whether on display, being prepared for service or placed for consumer self-service must be protected from contamination from consumers standing or sitting within eight feet of the food, except that table side finishing as approved by the Health Authority and hibachi grills will be allowed when food preparation is for immediate service.

Corrective Actions: PIC voluntarily covered oatmeal toppings during inspection.

Observed gaskets on reach-in coolers in self service buffet and main kitchen to be torn/in disrepair.

All physical facilities shall be maintained in good repair.

Corrective Actions: PIC stated gaskets will be replaced.

The hand sink in the male restroom was observed at 96 Degrees Fahrenheit. 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.

Uncovered plastic knives and forks were observed at the buffet self serve line. 511-6-1.04(4)(u) - Food Display (P) (u) Food Display.

1. Except for nuts in the shell and whole, raw fruits and vegetables that are intended for hulling, peeling, or washing by the consumer before consumption, food on display shall be protected from contamination by the use of packaging; counter, service line, or salad bar food guards, display cases, or other effective means. P

2. 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 intercept contaminants which may be expelled from the customer's mouth or nose.

3. All food, whether on display, being prepared for service or placed for consumer self-service must be protected from contamination from consumers standing or sitting within eight feet of the food, except that table side finishing as approved by the Health Authority and hibachi grills will be allowed when food preparation is for immediate service.