Hampton Inn

Observed multiple TCS food items (2% milk and whole milk) at the self-service butter area cold holding at the temperature danger zone above 41 degrees F. Also observed multiple TCS food items (Greek yogurt, yogurt, 2% milk, whole milk, cream cheese and shredded cheese) cold holding in the temperature danger zone above 41 degrees F. Advised PIC that all raw and ready to eat TCS foods shall cold hold at 41 degrees F or below. COS: PIC discarded all items.

Observed sausage inside the steamwell at the self-service area hot holding in the temperature danger zone below 135 degrees F. Advised PIC that all TCS food items shall hot hold at 135 degrees or above. Advised PIC to reheat sausage from the steamwell to 165.

Upon arrival, observed multiple crock units obstructing handwashing sink in the main kitchen area. Advised PIC that handwashing sinks shall be maintained so that they are easily accessible at all times. COS: Food employee removed multiple crocks from handwashing sink.

Observed reach in cooler in the main kitchen with an ambient temperature of 46 degrees F. Advised PIC ambient air temperature shall be maintained in good repair and be accurate within the intended range of use. Advised PIC to have unit serviced.

Observed unapproved fruits (apples) being served. A fruit/vegetable sink shall be provided when serving fruits/vegetables requiring washing. Items that can be peeled can be served when having no vegetable sink. Apples were removed and will no longer be served per manager.

Observed TCS food item (2% milk) at the self-service buffet area cold holding in the temperature danger zone above 41 degrees F. Advised PIC that time/temperature control for safety foods for cold holding shall be maintained at 41°F (5°C) or below. COS: PIC discarded 2% milk.

Observed several TCS food items (pork sausage link and cheese omelet) hot holding in the temperature danger zone above 135 degrees F. Advised PIC time/temperature control foods shall hot hold at 135 degrees F and above. COS: Advised PIC to reheat cheese omelet and pork sausage link to 165 degrees F. for hot holding.

Observed no bleach onsite at time of inspection, for vomit/fecal response. Advised PIC 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.

Upon Arrival, Observed employee eating food at the prep area in the main kitchen. Advised PIC employees shall consume food only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas. COS: food employee ceased consumption of food in prep area of main kitchen and move to lobby area to continue eating.

Observed most recent inspection report not posted in public view. Advised PIC that the most recent inspection report shall be in public view at all times.

Observed several TCS food items (Shredded Cheese, Hard-Boiled Eggs, Yogurt, Cream Cheese) at front-food service, improperly cold-holding above 41F. Advised PIC 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. COS: Had PIC remake ice bath for proper cold-holding.

Observed facility with no certified food safety manager. Advised PIC 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. Advised to obtain and post within 10 days.

Observed no bleach onsite at time of inspection, for vomit/fecal response. Advised PIC 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.

Observed multiple containers of milk located in main kitchen reach-in-cooler without date mark label, food employee stated milk is held for 2 to 3 days. Advised PIC Marking the date or day the original container is opened in a food service establishment, with a procedure to discard the food on or before the last date or day by which the food must be consumed on the premises, sold, or discarded.