Hampton Inn (Food Service)

Observed boiled eggs sitting at 53 degrees during the time of inspection. PIC stated they were set out at 6:30AM so they were instructed to discard them. Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P

Observed PIC unable to verify that food employees are/were informed of their responsibility to report symptoms and illnesses. Food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with the Chapter, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food; Pf and

Observed no written procedure for responding to a vomit or fecal event. Responding To Contamination Events. One was once again provided to the establishment. A food establishment shall have written procedures for employees to follow and an EPA registered disinfectant effective against Norovirus available on-site at the food service establishment when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter.Pf

Observed sausage patties stored uncovered at the bottom of the reach in cooler. It appeared that they may have fallen out of their original packaging and not cleaned up. PIC had items cleaned up from the cooler. Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), 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;

Observed no food service permit posted at the time of inspection. One was printed and provided to the PIC but still was unposted Post the permit in a location in the food service establishment that is conspicuous to consumers

Observed that the most recent inspection report was not posted at the time of inspection. 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.

2. Food service establishments with drive-thru windows will post the current inspection report, and also have the inspection report posted so that a minimum of the top one-third of a copy of the current inspection report is visible through each window allowing customers to easily read the score, date of inspection and establishment information.

3. At food service establishments with no primary or public door, the current inspection report shall be prominently displayed at all times where the documents can be read by the public from a distance of one foot away. If requirements of this paragraph are not possible because of physical restrictions, a location will be determined as approved by the Health Authority.

4. The most current inspection report for mobile food service units and extended food service units issued by the local Health Authority having jurisdiction for its inspections shall be prominently displayed in public view during all hours of operation. Such inspection reports shall be prominently displayed at the point of service where the documents can be read by the public from a distance of one foot away.

5. A food service establishment inspection report addendum need not be displayed, but shall be made available by the food service establishment to the public upon request.

Observed test strips not available at the time of inspection. Sanitizing Solutions, Testing Devices. A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided. Corrective action: Obtain test strips for use in testing sanitizing solution.

Observed shredded cheese a TCS item under no temperature control at the time of inspection. Also observed waffle batter being held at 53 degrees. Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P

Observed no CSFM certificate onsite. A certified CSFM must be hired or have certificate posted.

1. The original CFSM certificate shall be posted in public view in each food service establishment. An additional copy shall be retained on file at the food service establishment at all times, and shall be made available for inspection by the Health Authority.

2. A CFSM certificate which has expired, been revoked or suspended shall not be posted in the food service establishment.

3. All licenses, certificates, diplomas, or other similar credentials issued or granted to an owner or operator who has successfully completed an approved or accredited food safety certification course and exam shall expire on the expiration date determined by the credentialing organization. Within ninety days of the expiration of the CFSM certificate, the CFSM shall enroll in an approved food safety training course, pass an approved exam and obtain a new certificate.

4. The certification is not transferable between persons.

Observed PIC unable to verify that food employees are/were informed of their responsibility to report symptoms and illnesses. Food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with the Chapter, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food; Pf and

Observed no written procedure for responding to a vomit or fecal event. Responding To Contamination Events. A food establishment shall have written procedures for employees to follow and an EPA registered disinfectant effective against Norovirus available on-site at the food service establishment when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter.Pf

Observed no thermometers available for food temperature taking. Food temperature measuring devices that are scaled only in Celsius or dually scaled in Celsius and Fahrenheit shall be accurate to ±1ºC in the intended range of use. Corrective action: Obtain thermometers for food temperature taking.

Observed no food service permit posted at the time of inspection. One was printed and provided to the PIC Post the permit in a location in the food service establishment that is conspicuous to consumers

Observed test strips not available at the time of inspection. Sanitizing Solutions, Testing Devices. A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided. Corrective action: Obtain test strips for use in testing sanitizing solution.

Observed shredded cheese a TCS item under no temperature control at the time of inspection. Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P

Observed boiled eggs a TCS item under no temperature control at the time of inspection. Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P

Observed no CSFM certificate onsite. A certified CSFM must be hired or have certificate posted.

1. The original CFSM certificate shall be posted in public view in each food service establishment. An additional copy shall be retained on file at the food service establishment at all times, and shall be made available for inspection by the Health Authority.

2. A CFSM certificate which has expired, been revoked or suspended shall not be posted in the food service establishment.

3. All licenses, certificates, diplomas, or other similar credentials issued or granted to an owner or operator who has successfully completed an approved or accredited food safety certification course and exam shall expire on the expiration date determined by the credentialing organization. Within ninety days of the expiration of the CFSM certificate, the CFSM shall enroll in an approved food safety training course, pass an approved exam and obtain a new certificate.

4. The certification is not transferable between persons.

Observed PIC unable to verify that food employees are/were informed of their responsibility to report symptoms and illnesses. Food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with the Chapter, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food; Pf and

Observed no written procedure for responding to a vomit or fecal event. Responding To Contamination Events. A food establishment shall have written procedures for employees to follow and an EPA registered disinfectant effective against Norovirus available on-site at the food service establishment when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter.Pf

Observed no thermometers available for food temperature taking. Food temperature measuring devices that are scaled only in Celsius or dually scaled in Celsius and Fahrenheit shall be accurate to ±1ºC in the intended range of use. Corrective action: Obtain thermometers for food temperature taking.

Observed no food service permit posted at the time of inspection. One was printed and provided to the PIC Post the permit in a location in the food service establishment that is conspicuous to consumers

Observed test strips not available at the time of inspection. Sanitizing Solutions, Testing Devices. A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided. Corrective action: Obtain test strips for use in testing sanitizing solution.

Observed no certified food safety manager certificate posted, so I was unable to identify if the establishment has a CFSM on staff. The original CFSM certificate shall be posted in public view in each food service establishment. An additional copy shall be retained on file at the food service establishment at all times, and shall be made available for inspection by the Health Authority. Corrective action: Get CFSM hired and certification posted.

Unable to verify if there is a CFSM on staff. 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 action: Hire CFSM

Observed PIC unable to verify that food employees are/were informed of their responsibility to report symptoms and illnesses. Food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with the Chapter, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food. Corrective action: Inform and educate staff on the reporting responsibilities.

Observed no procedures for a vomit or fecal event. Responding To Contamination Events. A food establishment shall have procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. Corrective action: Obtain a procedure to respond to vomit and fecal events.

Observed no thermometers available for food temperature taking. Food temperature measuring devices that are scaled only in Celsius or dually scaled in Celsius and Fahrenheit shall be accurate to ±1ºC in the intended range of use. Corrective action: Obtain thermometers for food temperature taking.

Observed no thermometers provided for refrigerator and freezer in which time temperature control safety foods are stored. 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. Corrective action: Get thermometers for the inside of cooling units.

Observed most recent inspection report not posted in public view. 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. Corrective action: Get permit printed and posted.

Observed no food service permit posted at the time of inspection. Post the permit in a location in the food service establishment that is conspicuous to consumers. Corrective action: Get permit printed and posted

Observed food storage containers not of food grade quality inside the main kitchen's fridge. eneral Requirements. Utensils and food-contact surfaces of equipment shall be made of materials that do not allow the migration of deleterious substances or impart colors, odors, or tastes to food and under normal use conditions, and shall be: P safe P, durable, corrosion-resistant, and nonabsorbent. In addition, materials shall be sufficient in weight and thickness to withstand repeated warewashing and shall be finished to have a smooth, easily cleanable surface. Materials shall be resistant to pitting, chipping, crazing, scratching, scoring, distortion and decomposition. Corrective actions: Replace containers with food grade approved containers.

Observed test strips not available at the time of inspection. Sanitizing Solutions, Testing Devices. A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided. Corrective action: Obtain test strips for use in testing sanitizing solution.

Observed grits hot holding at temperatures less than 135°F. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 135°F or above. COS: PIC reheated grits to adequate temperature.

Observed that the PIC was not able to demonstrate knowledge. Responding correctly to the inspector's questions as they relate to the specific food operation. The areas of knowledge include: stating the required food temperatures and times for safe cooking if time/temperature control for safety food including meat, poultry, eggs. CA: EHS educated staff on proper food temperatures and recommended basic food service training.

Observed PIC was not able to demonstrate in a verifiable manner that food employees are/were informed of their responsibility to report symptoms and/or illness. Food employees and conditional employees are informed in a verifiable manner of their responsibility to report in ordinance with the Chapter, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food. CA: Facility shall retain verifiable records of employees being informed of their reporting responsibilities.

Observed food containers (storage) in the reach-in cooler, located in the main kitchen, not food-grade quality. Utensils and food-contact surfaces of equipment shall be made of materials that do not allow the migration of deleterious substances or impact colors, odors, or tastes to food under normal use conditions and shall be safe, durable, corrosion-resistant and nonabsorbent. CA: Facility shall obtain food-grade containers within 72 hours after the day of inspection. ;