Hampton Inn

2-1B: .03(5)(c)Observed the food employee enter the dining area and kitchen and processed to handle food without washing their hands before handling food. Employees must wash hands and exposed portions of arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service articles, and: 1) after touching exposed body parts; 2) after using the restroom; 3) after coughing, sneezing, using tobacco, eating, or drinking; 4) after handling soiled equipment or utensils; 5) during food preparation, as often as needed to remove soil and contamination and to prevent cross contamination when changing tasks; 6) before putting on gloves; 7) after engaging in other activities that contaminate hands; 8) a second time when entering the kitchen from using the restroom. (P) Corrective Actions: Education was provided to the food employee on when to wash their hands. The employee properly washed their hands and any contaminated food items were discarded.

4-1A: .04(4)(n)1Observed the food employee sweep food of the floor with gloves on and proceed hand handle food without washing their hands and changing their gloves before changing tasks. If used, single-use gloves shall be used for only one task such as working with ready-to-eat food or with raw animal food, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation. (P) Corrective Actions: Education was provided to the employee discussing the importance of changing contaminated gloves and washing their hands before changing to a new task such as handling food. The employee washed their hands and all contaminated items were discarded.

4-2B: .05(6)(n)Observed no chemical sanitizer in the sanitizer side of the three compartment sink. The food employee was actively washing dishes. The bottle of quat sanitizer was empty under the three compartment sink. A chemical sanitizer used in a sanitizing solution for a manual or mechanical operations must meet a specified minimum concentration (for chlorine sanitizer it must be 50-100 ppm; for quat ammonia, it must be used according to the manufacturer's specifications). (P) Corrective Actions: Education was provided to the food employee discussing to ensure the sanitizing solution is being tested using the test strips each time to ensure the proper sanitizing concentration is being dispensed. The sanitizer was exchanged. All equipment that were previously sanitized were sanitized again.

6-2: .04(6)(h)Observed shredded and sliced cheese with a fate marking past 7 days ago still in the reach in cooler to be used. A food that requires datemarking shall be discarded if it exceeds 7 days, not including the time that the product is frozen. (P) Corrective Actions: Education was provided to the food employee discussing that any foods requiring a date marking must be discarded after 7 days; including the date of prep/opening. The cheese was discarded.

12B: .03(5)(g)Observed the only employee handling food and clean equipment with a watch and ring on that was not a single plain wedding band. Food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food (except for a plain ring such as a wedding band). (C) Corrective Actions: Education was provided to the food employee discussing when handling food and equipment no arm and hand jewelry can be worn. The food employee removed the jewelry.

14C: .05(10)(g)(1)&(3)Observed serving utensils stored in the open without being protected from contamination. This is the second occurrence of this code provision. The facility's permit will be suspended if this code provision is violated during the next routine inspection. Single-service and single-use articles and cleaned and sanitized utensils shall be handled, displayed, and dispensed so that contamination of food-and lip-contact surfaces is prevented. (C) Single-service articles that are intended for food- or lip-contact shall be furnished for consumer self-service with the original individual wrapper intact or from an approved dispenser. (C) Corrective Actions: The facility must keep all serving utensils for the buffet breakfast from possible contamination by the indicated time frame.

15A: .05(6)(q)1&3Observed the reach in cooler with an ambient temperature of 41 degrees F. The facility does normally hold TCS food items in this cooler. Ambient air temperature, water pressure, and water temperature measuring devices shall be maintained in good repair and be accurate within the intended range of use. Corrective Actions: The unit must be properly calibrated to maintain an ambient temperature of 41 degrees or below to hold any TCS food items. The proper calibrations must be made by the indicated time frame.