Hampton Inn

Observed a employee drinking from a metal cup in the kitchen area, However, 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 will be allowed. The employee removed the metal cup from the kitchen area

Observed the handwashing station not having paper towels to dry your hands after proper handwashing, Hand Drying Provision. Each handwashing sink or group of adjacent handwashing sinks shall be provided with:

1. 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. COS the employee had some paper towels placed into the dispenser for proper hand drying in the kitchen on 1/23/26

Observed a employee wearing a wrist band while cooking and prepping in the kitchen area, Jewelry. Except for a plain ring such as a wedding band food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food. COS The employee removed the wrist band from there wrist.

Observed the handwashing station not having paper towels to dry your hands after proper handwashing, Hand Drying Provision. Each handwashing sink or group of adjacent handwashing sinks shall be provided with:

1. 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. COS the employee had some paper towels placed into the dispenser for proper hand drying in the kitchen on 8/25/25.

bserved container of dishwashing detergent stored on the floor under the 3 compartment sink in the kitchen, s specified in paragraph 4 of this subsection, cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored:

(i) In a clean, dry location;

(ii) Where they are not exposed to splash, dust, or other contamination; and

(iii) At least 6 inches (15 centimeters) above the floor. The dishwashing cleaner will be placed on a stand 6 inches off the floor by 8/25/25

Observed apple stored on the front counter not covered to prevent contamination,

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. The kitchen manager will insure that all apple are stored or covered before placing for customer service .

Observed the 3 compartments sink not setup correctly when washing dishes missing sanitizer in the sink, A sink with at least three compartments shall be provided for manually washing, rinsing, and sanitizing equipment and utensils. COS the manager will make sure the 3 sinks are setup correctly when washing dishes in the 3 compartment sinks.

Observed that there is no CFSM for the kitchen when serving breakfast at the hotel, Food service establishments shall have in its employ a Certified Food Safety Manager (CFSM) as specified in paragraph (b) of this subsection to ensure food safety is being managed within the food service establishment during all hours of operation. The manager is scheduling a manager to take the test to have CFSM for the kitchen in the hotel. corrected by 3/1/2025

Observed the handwashing station not having paper towels to dry your hands after proper handwashing, Hand Drying Provision. Each handwashing sink or group of adjacent handwashing sinks shall be provided with:

1. 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. COS the employee will have paper towels for the hand drying after washing there hands.

Observed that there is no CFSM for the kitchen when serving breakfast at the hotel, Food service establishments shall have in its employ a Certified Food Safety Manager (CFSM) as specified in paragraph (b) of this subsection to ensure food safety is being managed within the food service establishment during all hours of operation. The manager is scheduling a manager to take the test to have CFSM for the kitchen in the hotel. corrected by 1/1/2025

Observed container of dishwashing detergent stored on the floor under the 3 compartment sink in the kitchen, s specified in paragraph 4 of this subsection, cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored:

(i) In a clean, dry location;

(ii) Where they are not exposed to splash, dust, or other contamination; and

(iii) At least 6 inches (15 centimeters) above the floor. The dishwashing cleaner will be placed on a stand 6 inches off the floor by 11/20/24

Observed the handwashing station not having paper towels to dry your hands after proper handwashing, Hand Drying Provision. Each handwashing sink or group of adjacent handwashing sinks shall be provided with:

1. 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. COS the employee will have paper towels for the hand drying after washing there hands.

Observed the employee stacking wet dishes after being cleaned in the 3 compatment sink, Equipment & Utensils, Air-Drying Required (C) (10) Protection of Clean Items.

(a) Equipment and Utensils, Air-Drying Required. After cleaning and sanitizing, equipment and utensils:

1. Shall be air-dried or used after adequate draining before contact with food; and

2. May not be cloth dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry. COS the employee will place the dishes insure the clean dishes are air dired properly

Observed butter and cream cheese and boiled eggs on the front counter with cold holding temperature of 50 degree Fahrenheit, all PHF must maintain a cold holding temperature of 41 degree Fahrenheit or lower to prevent the food from becoming contaminated. COS The butter and cream cheese and boiled eggs placed in the freezer for rapid cooling back to 41 degree Fahrenheit or lower because hasn't been 4hr or more, able to lower back to 41 degree Fahrenheit.

Observed a employee wearing a wrist band while cooking and prepping in the kitchen area, Jewelry. Except for a plain ring such as a wedding band food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food. COS The employee removed the wrist band from there wrist.

Observed there is no CFSM in the kitchen for breakfast serving during the morning, Food service establishments shall have in its employ a Certified Food Safety Manager (CFSM) as specified in paragraph (b) of this subsection to ensure food safety is being managed within the food service establishment during all hours of operation. The manager will have the breakfast manager take the test when the class comes available in the near future. corrected 12/30/23

Observed the rinse sink in the 3 compartment sink is leaking, stem Maintained in Good Repair. A plumbing system shall be repaired according to law; P and maintained in good repair. The manager will have the sink repaired by 12/1/23

Observed apples stored on the counter for patron not covered against contamination, storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination. The kitchen manager will make sure the apples are covered while be stored for patrons onthe premises. corrected on 8/22/23