Hampton Inn

Observed can of whipped cream and boiled eggs left sitting outside of temperature control and temping 71°F and 58°F, respectively. Unless placed on a 4 hour time procedure, TCS foods must be cold held at 41°F or below. COS by discarding.

Observed breakfast potatoes being hot held below 135°F. Temperature was 109-125°F. Time/temperature control for safety (TCS) foods must be hot held above 135°F or above. COS by discarding.

Observed:

1. salsa and shredded cheese being cold held on melted ice above 41°F
2. boiled eggs and whipped cream being cold held at room temperature above 41°F
3. dairy products in front Danby cooler being cold held above 41°F. Ambient temperature of unit was about 45°F
4. various TCS foods in back reach-in cooler being cold held above 41°F. Ambient temperature of unit was about 43°F

TCS foods must be cold held at 41°F or below. COS by discarding.

Observed sausage being hot held below 135°F. Temperature was 104-120°F. TCS foods must be hot held above 135°F or above. COS by discarding.

Observed no time documentation on waffle batter. If time without temperature control is used as the public health control up to a maximum of 4 hours:

(i) The food shall have an initial temperature of 41°F (5°C) or less when removed from cold holding temperature control, or 135°F (57°C) or greater when removed from hot holding temperature control; P

(ii) The food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control; Pf

(iii) The food shall be cooked and served, served at any temperature if ready-to-eat, or discarded, within 4 hours from the point in time when the food is removed from temperature control; P and

(iv) The food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded.

COS by discarding.

Observed salsa, shredded cheese, and whipped cream being cold held at room temperature on service line. [SEE TEMPERATURE OBSERVATIONS]. COS by discarding and brining new product out to place on TPHC.

Observed TCS foods in front reach-in cooler being cold held above 41°F. Temperature of cream cheese and butter were 46°F. Must lower ambient temperature of unit. COS by adding ice to both.

Observed no time documentation on waffle batter. If time without temperature control is used as the public health control up to a maximum of 4 hours:

(i) The food shall have an initial temperature of 41°F (5°C) or less when removed from cold holding temperature control, or 135°F (57°C) or greater when removed from hot holding temperature control; P

(ii) The food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control; Pf

(iii) The food shall be cooked and served, served at any temperature if ready-to-eat, or discarded, within 4 hours from the point in time when the food is removed from temperature control; P and

(iv) The food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded.

COS by discarding.

Observed no signed employee health policy for current staff. Signed forms were for old staff. PIC must ensure all employees read and sign form.

Observed dish soap and chemical spray bottle stored next to to the food. Must store in designated area away from thefood and food contact surfaces. COS by moving the chemicals to a designated area. Must store the sanitizer bucket on the bottom rack away from food and food contact surfaces.