HAMPTON INN & SUITES

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet towel hanging over bucket, moved to bucket. Corrected On-Site

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Bucket on counter - 0 ppm, corrected to 200 ppm Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Hard boiled eggs on buffet at 57F

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. hard boiled eggs 57F

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed form 5030-104 to operator, establishment printed and posted Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Employee put hat on Corrected On-Site

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. Safe staff for all employees except lonna Campbell, has a serve safe food handlers certificate, operator will update her certificate to a Florida approved program.

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Waffle batter has no time, employee put in machine at 6am and breakfast is over at 10am, it will be discarded