HAMPTON INN NORTH

Observed facility lacking a Certified Food Safety Manager in its employ. 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 as specified within paragraph (d) of this subsection. Must correct violation within 10 calendar days. PIC stated ServSafe classes had been registered for March and will email registration info when received.

Observed handwashing sink with several items stored inside the sink bowl. Observed items stored around the hand sink making it inaccessible for convenient use.

1. A handwashing sink shall be maintained so that it is accessible at all times for employee use.

2. A handwashing facility may not be used for purposes other than handwashing. Person in charge removed items from the handwashing sink area.

Observed facility lacking a proper sanitation method for dishes. Observed no sanitizer in the main kitchen at the time of inspection. After being cleaned, equipment food-contact surfaces and utensils shall be sanitized in chemical manual or mechanical operations, including the application of sanitizing chemicals by immersion, manual swabbing, brushing, or pressure spraying methods, using a solution as specified under subsection (6)(n) of this Rule. Contact times shall be consistent with those on EPA-registered label use instructions by providing:

(i) Except as specified under paragraph 3(ii) of this subsection, an contact time of at least 10 seconds for a chlorine solution specified under subsection (6)(n)1 of this Rule; P

(ii) A contact time of at least seven seconds for a chlorine solution of 50 ppm that has pH of 10 or less and a temperature of at least 100ºF (38ºC) or a pH of 8 or less and a temperature of at least 75ºF (24ºC); P

(iii) A contact time of at least 30 seconds for other chemical sanitizing solutions; P or

(iv) A contact time used in relationship with a combination of temperature, concentration, and pH that, when evaluated for efficacy, yields sanitization. P

Must correct priority item within 72 hours.

Observed facility lacking sanitizer test strips for the 3-compartment sink. A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided. Must correct violation within 10 calendar days.

Observed facility lacking a proper sanitation method for dishes. After being cleaned, equipment food-contact surfaces and utensils shall be sanitized in chemical manual or mechanical operations, including the application of sanitizing chemicals by immersion, manual swabbing, brushing, or pressure spraying methods, using a solution as specified under subsection (6)(n) of this Rule. Person in charge stated bleach would be used until Ecolab installs new sanitizer dispenser.

Observed boxes of cereal and plastic cups stored on the floor in the dry storage area. 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.

Person in charge and food employee placed items on the storage racks in the dry storage room.

Observed single-use cup being reused as a scoop in the brown sugar container in the main kitchen. Single-service and single-use articles may not be reused. Person in charge discarded single-use article.

Observed facility lacking a sanitation method for dishes. After being cleaned, equipment food-contact surfaces and utensils shall be sanitized in chemical manual or mechanical operations, including the application of sanitizing chemicals by immersion, manual swabbing, brushing, or pressure spraying methods, using a solution as specified under subsection (6)(n) of this Rule. PIC stated that she would contact Ecolab today to install sanitizer.

Observed spray bottle of yellowish substance lacking a label. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. COS: Employee wrote the common name of the sanitizer on the bottle.