HAMPTON INN BY HILTON

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly....chlorine 00ppm. Manager stated that they're not use dishmachine, they use dishwashing sink .

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.... Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit.... Butter 52F, cream cheese 46F in reach in cooler . Food was brought up from self serve buffet line . Repeat Violation

High Priority - Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit.... Butter 52F, cream cheese 46F in reach in cooler . Food was brought up from self serve buffet line . See stop sale. Manager discarded food. Corrective Action Taken

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths....not provided chlorine for dishmachine.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.... Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....butter 58F, ham 46F, boiled eggs 46F in bottom shelf at reach in cooler . Food not portion or prepped today , food being held more than 4 hours.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....butter 58F, ham 46F, boiled eggs 46F in bottom shelf at reach in cooler . Food not portion or prepped today , food being held more than 4 hours. Stop sale issue . Employee discarded food. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.... Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....cream cheese 45F, milk 45F in bottom shelf at reach in cooler . Food not prepped or portion today food being held more than 4 hours .

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....cream cheese 45F, milk 45F in bottom shelf at reach in cooler . Food not prepped or portion today food being held more than 4 hours . Stop sale issue . Manager discarded food. Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.

Intermediate - No probe thermometer provided to measure temperature of food products.

Basic - Cleaned and sanitized equipment or utensils not properly stored...ice scoop stored directly on the counter at bar . Employee removed. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.... Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...individual cream cheese 52F, individual butter 52F in reach in cooler , food not prepped or portion today , manager not determined how long food being out of temperature.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...individual cream cheese 52F, individual butter 52F in reach in cooler , food not prepped or portion today , manager not determined how long food being out of temperature. Stop sale issue . Manager discarded food. Corrective Action Taken

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.... Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...butter 59°, cream cheese 65° in reach in cooler , food was brought to buffet line , food being held more than four hours.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...butter 59°, cream cheese 65° in reach in cooler , food was brought to buffet line , food being held more than four hours. Stop sale issue . Manager discarded food . Corrective Action Taken

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Intermediate - Whole fruit Apples displayed for self-service not wrapped and no utensils provided..employee moved apples. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees.