HAMPTON'S REST

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw ground beef stored over ham in reach in cooler.

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Flats of raw shell eggs held at cookline.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked potatoes at 92°f at cookline. Repeat Violation

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap.

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Accumulation of rust in the interior of the ice machine/bin.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.

Basic - Equipment in poor repair. -walk in freezer and walk in cooler doors have cracked/peeling metal.

Basic - Floor soiled/has accumulation of grease/debris under equipment/fryers.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Cookline reach in coolers.

Basic - Reach-in cooler shelves with rust that has pitted the surface.

Basic - Standing water in bottom of reach-in-cooler at cookline.

High Priority - Operating with an expired Division of Hotels and Restaurants license. Admin Complaint

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw burger stored over cooked chicken in reach in cooler. Repeat Violation

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. Raw chicken between 51°f and 53°f in the traulsen cooler by pressure fryer. Raw chicken has been in cooler since yesterday.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw chicken between 51°f and 53°f in the traulsen cooler by pressure fryer. Raw chicken has been in cooler since yesterday.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked potatoes at 91°f at cookline. Advised operator to reheat to a minimum of 165°f and hot hold at a minimum of 135°f.

High Priority - Toxic substance/chemical improperly stored. Can of stainless steel cleaner stored on shelf with foil pans.

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Open box of hot dogs in reach in cooler. Repeat Violation

Intermediate - Food-contact surface soiled with food debris: slicer.

Intermediate - Handwash sink used for purposes other than handwashing, hand wash sink in front counter used as dump sink.

Basic - Accumulation of rust in the interior of the ice machine. Repeat Violation

Basic - Buildup of food debris/soil residue on equipment door handles: microwave.

Basic - Cardboard used to line nonfood-contact shelves.

Basic - Clean plates stored on soiled shelf at cookline.

Basic - Equipment in poor repair, torn gaskets on walk in cooler and reach in cooler.

Basic - Equipment or utensils not designed or constructed in a durable manner. Handwash sink cracked.

Basic - Food stored on floor, cases of chicken in walk in cooler. Repeat Violation

Basic - In-use ice scoop stored on soiled surface between uses.

Basic - No conspicuously located ambient air temperature thermometer in holding unit, cookline reach in cooler.

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

Basic - Nonfood-contact surface soiled with grease: cooking equipment, cart between chicken fryers. No food-contact soiled with food debris: mixer stand, shelving at cookline. Repeat Violation

Basic - Reach-in cooler interiorshave accumulation of soil residues. Repeat Violation

Basic - Reach-in cooler shelves with rust that has pitted the surface. Repeat Violation

Basic - Roof leaking in ladies restroom.

Basic - Standing water in bottom of reach-in-cooler, upright cooler at end of cookline.

Basic - Wall soiled with accumulated grease behind cooking equipment.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw hamburger stored over sliced ham in reach in cooler at cook line.

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Corrective Action Taken Repeat Violation

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.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked, cooked chili in reach in cooler.

Basic - Accumulation of rust in the interior of the ice machine/bin.

Basic - Buildup of food debris/soil residue on equipment door handles.

Basic - Covered waste receptacle not provided in women's bathroom.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.

Basic - Employee purse stored on table in dish washing area.

Basic - Floors not constructed to be easily cleanable, bare wood used as floor covering in walk in cooler.

Basic - Food stored on floor: case of raw shell eggs and a case of liver stored on floor of walk in cooler.

Basic - In-use ice scoop stored on top of ice machine between uses.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle of scoop buried under sugar.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, dust: shelf under microwave, toaster, shelving under prep tables, cooking equipment, mixer stand, rolling cart in walk in cooler.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Repeat Violation

Basic - Ripped/worn tin foil used as shelf cover.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw burgers stored over ham in reach in cooler. Repeat Violation

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, milk dispenser.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. House made Potato salad and macaroni salad in walk in cooler.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Corrected On-Site

Basic - Accumulation of rust and debris in the interior of the ice machine/bin.

Basic - Floors not maintained smooth and durable, unsealed wood flooring in walk in cooler.

Basic - Food stored on floor, bag of potatoes in walk in cooler and case of chicken in walk in freezer.

Basic - Food-contact surface not smooth and easily cleanable, hardwood food prep surfaced has pits and grooves.

Basic - In-use ice scoop stored on soiled surface between uses.

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Handles of spoons buried in deli salads.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Repeat Violation

Basic - Nonfood-contact surface soiled with grease: pressure cooker and bottom of cart next to pressure cooker. Shelf under prep table,mixer stand and mixer soiled with food debris. Repeat Violation

Basic - Reach-in cooler interior/shelves have accumulation of soil residues.

Basic - Reach-in cooler shelves with rust that has pitted the surface. Repeat Violation

Basic - Wall soiled with accumulated grease behind pressure cookers and behind mixer. Repeat Violation

High Priority - Bottle of refrigeration oil stored on top of ice machine.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw burger Pattie's stored over cooked ham in reach in cooler.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Corned beef hash at 60°f at cookline. Out of cooler less than 1 hour. Operator moved to cooler.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hash browns at 100°f at cookline. Advised operator to reheat to 165°f and hot hold at a minimum of 135°f.

High Priority - Vacuum breaker missing at faucet next to ice machine.

Intermediate - Handwash sink used to dump ice at front counter.

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Basic - Accumulation of rust in the interior of the ice machine/bin.

Basic - Covered waste receptacle not provided in women's bathroom.

Basic - Employee purse stored on table with clean equipment across from dish machine.

Basic - In-use utensil for non-time/temperature control for safety food not stored in a clean, protected location. Ice scoop stored on top of soiled ice machine.

Basic - Interior of oven has accumulation of black substance/grease.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt: exterior of ovens. Buildup of food debris on rolling cart in walk in cooler.

Basic - Reach-in cooler shelves with rust that has pitted the surface.

Basic - Wall soiled with accumulated grease behind pressure cookers.

High Priority - Chemical bottle improperly stored next to clean utensils. Corrected On-Site

High Priority - Raw hamburger over properly separated from ready-to-eat food in the reach in cooler.

Intermediate - Food-contact surface soiled with food debris. Cutting boards are stained at the cook line. Can opener blade, prep area.

Basic - Food stored on floor. Dry storage area.

Basic - Interior of ice machine with rust that has pitted the surface

Basic - Interior of oven has accumulation of black substance/grease/food debris.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers.

Basic - Reach-in freezer interior/shelves have accumulation of soil residues.