Hampton Inn

Observed:

1. Milk, cream cheese, and yogurt on ice being cold held above 41°F. Ice baths were not sufficient.

2. Whipped cream and waffle batter on ice packs being cold held above 41°F.

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 or below.

COS by correcting ice baths.

NOTE: ice packs are NOT an effective means of cold holding. Health Authority has suggested use of 4 hour time as a public health control procedure to eliminate temperature requirements multiple times. This deficiency must be corrected within 72 hours.

Observed no soap at handwashing sink in kitchen area. COS by supplying sink with soap.

Must add lining to all drawers in kitchen area. Clean utensils are being stored on non-smooth, wood type surface. Lining must be non-porous and easily cleanable.

Kitchen area is fairly scattered and in disarray. Must thoroughly clean and reorganize area.

Observed personal items such as cell phone, food, drinks, keys, etc. stored in food prep area. Personal items must be stored in a designated area separate from food prep. COS by moving.

Observed milk and whipped cream on buffet counter temping above 41°F. All time/temperature control for safety (TCS) foods must be cold held at 41°F or below. Health Authority highly suggests using Time as a Public Health Control (TPHC) for milk and whipped cream. COS by adding TPHC documentation.

Observed no time documentation for the waffle batter. Must have documentation on or near the product with the date, time item was brought out of temperature control, and time of discard 4 hours later. COS by adding time documentation of when the waffle batter was brought out (6:00 AM). Health Authority provided employee with TPHC written procedure. Must keep this easily accessible for future inspections.

Observed no Person in Charge (PIC) present during the inspection. There must be a person in charge on the premises of the food service establishment at all times.

Observed no Certified Food Safety Manager (CFSM) for facility. Employee provided ServSafe for Jessica Harris, however, she does not actively and frequently oversee food handling. At least one employee that has supervisory and management responsibility and the authority to direct and control food preparation and service shall be a certified food safety manager who has shown proficiency of required information through passing a test that is part of an accredited program that conforms to the national standards for organizations that certify individuals. Certified Food Safety Managers must be designated to one food service establishment only and maintain and renew certification in accordance with the requirements of the examination taken. Must have a kitchen employee who actively and frequently engages in food prep and handling obtain a CFSM certificate within 14 days, and must post in public view.

Observed no analog thermometer inside reach in cooler.In a mechanically refrigerated or hot food storage unit, the sensor of a temperature measuring device shall be located to measure the air temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot food storage unit. Must obtain analog thermometer and place close to door.

Observed no test strips for quat sanitizer solution. A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided. Must obtain quat test strips.

Observed several time/temperature control for safety (TCS) foods cold held in reach in cooler at temperatures above 41°F. All TCS foods must be cold held at 41°F or below. The ambient air temperature of the unit is 45°F. Must fix or replace this unit before cold holding any TCS items within it. COS by moving TCS items to freezer.

Observed milk on front food service line cold held at 49°F. All time/temperature control for safety (TCS) foods must be cold held at 41°F or below. COS by adding time documentation for when it was brought out of temperature control (6:30 AM). Health Authority recommends using Time as a Public Health Control (TPHC) for the milk and any other TCS items held on front food service line.

Observed cream cheese packets cold held on an improper ice bath at temperatures above 41°F. All TCS foods must be cold held at 41°F or below. COS by adding more ice. Ice baths should be roughly 80% ice, 20% water, and completely submerge product.

Observed whipped cream on counter at 49°F. All TCS foods must be cold held at 41°F or below. COS by adding time documentation for when it was brought out of temperature control (6:30 AM). Health Authority highly recommends using TPHC for whipped cream.

Observed no time documentation for the waffle batter. Must have documentation on or near the product with the date, time item was brought out of temperature control, and time of discard 4 hours later. COS by adding time documentation of when it was brought out of temperature control (6:30 AM).

Observed no Certified Food Safety Manager (CFSM) for facility. 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. Pf PIC is in the process of obtaining a CFSM certificate.

Observed no analog thermometer inside reach in cooler.In a mechanically refrigerated or hot food storage unit, the sensor of a temperature measuring device shall be located to measure the air temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot food storage unit. Must obtain analog thermometer.

Must add lining to all drawers in kitchen area. Lining must be non-porous and easily cleanable. PIC obtained non-porous lining, must place them in all drawers.

Observed no test strips for quat sanitizer solution. A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided. Pf Must obtain quat test strips.

Observed milk on front food service line cold held at 52°F. All time/temperature control for safety (TCS) foods must be cold held at 41°F or below. COS by moving to reach in cooler to cool back down to 41°F. Health Authority recommends using Time as a Public Health Control (TPHC) for the milk and any other TCS items held on front food service line.

Observed cooked sausages cold held in reach in cooler at 47°F. All TCS items must be cold held at 41°F or below. COS by discarding.

Observed no time documentation for the waffle batter. Must have documentation on or near the product with the date, time item was brought out of temperature control, and time of discard 4 hours later. COS by moving to reach in cooler to cool back down and to start the TPHC process over again.

Observed no Certified Food Safety Manager (CFSM) for facility. 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. Pf PIC is in the process of obtaining a CFSM certificate.

Observed handwashing sink not stocked with paper towels. Handwashing sinks shall be stocked with paper towels at all times. COS by adding paper towels.

Observed bag of precooked eggs placed in handwashing sink after receiving a delivery. Handwashing sinks may only be used for handwashing. COS by moving to reach in cooler.

Must add lining to all drawers in kitchen area. Lining must be non-porous and easily cleanable.

Observed no test strips for quat sanitizer solution. A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided. Pf Must obtain quat test strips.

Observed ALL TCS foods (milk, whipped cream, boiled eggs, cream cheese, and butter) being cold held at temperatures greater than 41°F. Facility is using ice packs to keep these items cold. Ice packs are not recommended for cold holding over a long period of time. Health Authority recommends using a time as a public health control procedure for these items. Information was provided. COS by bringing out fresh product and placing on ice.

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 Certified Food Safety Manager (CFSM) for facility. Food service establishments shall have in its employ a 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. Certified Food Safety Managers must be designated to ONE food service establishment only and maintain and renew certification in accordance with the requirements of the examination taken.

Observed employee preparing/handling food without wearing a hair restraint. Also observed a strand of hair in food. Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch. COS by putting on hair net.

Must add lining to all drawers in kitchen area. Lining must be non-porous and easily cleanable.