Hampton Inn Locust Grove

Observed chemicals (ant and roach pest control spray, oven cleaner, etc.) stored with clean dishes in cabinet. 511-6-1.07(6)(c) - Storage, Separation (P) (c) Storage, Separation. Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles by:

1. Separating the poisonous or toxic materials by spacing or partitioning; P and

2. Locating the poisonous or toxic materials in an area that is not above food, equipment, utensils, linens, and single-service or single-use articles. This requirement does not apply to equipment and utensil cleaners and sanitizers that are stored in warewashing areas for availability and convenience if the materials are stored to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles. P

Observed oranges and hot chocolate mix stored directly on the floor in dry storage area. 511-6-1.04(4)(q) - Food Storage (C) (q) Food Storage.

1. Except as specified in paragraphs 2 and 3 of this subsection, food shall be protected from contamination by storing the food:

(i) In a clean, dry location;

(ii) Where it is not exposed to splash, dust, or other contamination; and

(iii) At least 6 inches (15 cm) above the floor.

2. Food in packages and working containers may be stored less than 6 inches (15 cm) above the floor on case lot handling equipment if the equipment can be moved by hand or by conveniently available apparatuses such as hand trucks and forklifts.

3. Pressurized beverage containers, cased food in waterproof containers such as bottles or cans, and milk containers in plastic crates may be stored on a floor that is clean and not exposed to floor moisture.

Observed napkins stored directly on floor in dry storage area. 511-6-1.05(10)(e)1&3 - Single-Service/Single-Use items stored 6" off floor in clean, dry location (C) (e) Equipment, Utensils, Linens, and Single-Service and Single-Use Articles.

1. Except as specified in paragraph 4 of this subsection, cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored:

(i) In a clean, dry location;

(ii) Where they are not exposed to splash, dust, or other contamination; and

(iii) At least 6 inches (15 centimeters) above the floor. 3. Single-service and single-use articles shall be stored as specified under paragraph 1 of this subsection and shall be kept in the original protective package or stored by using other means that afford protection from contamination until used.

Observed interior of cabinet and white non-absorbent mat with black build-up. 511-6-1.05(7)(a)2,3 - Equipment, Food/Nonfood-Contact Surfaces, and Utensils, food-contact surfaces of cooking equipment & nonfood-contact surfaces free of accumulations (C) 2. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations.

3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Observed the handwashing sink with a blue bucket "ice only" in front of it making it not accessible for handwashing. The handwashing sink must be used for washing hands only (COS).

Observed a spray bottle with a clear substance in it without a label. PIC was not able to identify what was in the bottle, so the substance was discarded (COS). Advised PIC to place on label on all chemical bottles or food substance.

Observed apples on display without a cover to protect them from contamination. Advised employee that apples should be washed and wrapped to prevent contamination from coughing, sneezing, touching, etc. Apples were removed, rinsed, and covered (COS)

511-6-1.04(4)(u) - Food Display (P) (u) Food Display.

1. Except for nuts in the shell and whole, raw fruits and vegetables that are intended for hulling, peeling, or washing by the consumer before consumption, food on display shall be protected from contamination by the use of packaging; counter, service line, or salad bar food guards, display cases, or other effective means. P

2. Protective devices for counters, serving lines, salad bars and other similar food displays in food service establishments shall be designed and constructed so as to intercept contaminants which may be expelled from the customer's mouth or nose.

3. All food, whether on display, being prepared for service or placed for consumer self-service must be protected from contamination from consumers standing or sitting within eight feet of the food, except that table side finishing as approved by the Health Authority and hibachi grills will be allowed when food preparation is for immediate service.

Observed the hot and cold water with very low water pressure at the handwashing sink. The water pressure must be restored.

Observed the exterior surface of the juice machine around the exterior of the nozzles with a white mold-like build up. The surface must be cleaned.

511-6-1.05(7)(a)2,3 - Equipment, Food/Nonfood-Contact Surfaces, and Utensils, food-contact surfaces of cooking equipment & nonfood-contact surfaces free of accumulations (C) 2. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations.

3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit on the front end. The 2% milk and the shredded cheese were discarded (COS).

Observed potentially hazardous food not held at 135 degrees Fahrenheit or above on the front-end.

Observed no paper towels at the handwashing sink to properly dry hands after washing. Advised PIC to make sure that paper towels are always at the sink to dry hands.

Observed the handwashing sink blocked by the entrance door and the a blue bucket sitting on the surface with ice in it. Advised PIC to make sure that the handwashing sink is accessible at all times for handwashing only.

511-6-1.06(2)(o) - Using a Handwashing Sink- Operation & maintenance (Pf) (o) Using a Handwashing Sink.

1. A handwashing sink shall be maintained so that it is accessible at all times for employee use.

2. A handwashing facility may not be used for purposes other than handwashing.

Observed the bins (compartments) for the 3-compartment sink with a thick brown debris. The compartments must be washed and sanitized prior to washing, rinsing, and sanitizing dishes.

511-6-1.05(7)(a)1 - Equipment, Food-Contact Surfaces,& Utensils (7) Cleaning of Equipment and Utensils.

(a) Equipment, Food-Contact Surfaces, and Utensils.

1. Equipment food-contact surfaces and utensils shall be clean to sight and touch.

Observed the HVAC vent on the front end by the waffle station in need of cleaning due to a thick build-up of dust debris.

Observed several food items being held at temperatures above 41F for cold holding on the front-end of food service.

Observed the reach in freezer not holding an ambient temperature of 0F. Food in the freezer was not frozen (juices, bread, and desserts), but was holding a temperature of 41F or below. Food is thawing. The freezer will need to fixed or replaced.

Observed the hot and cold water with very low water pressure at the handwashing sink.

Observed single service items (cups and spoons) stored on the floor in the storage room. Items should be stored 6 inches or higher off the floor.

Observed the cabinet handles broken on the front end and in the kitchen.

Observed no garbage can with a lid on it in the employee's restroom for women.

Observed a ceiling tile missing above the 3-compartment sink. Please replace the tile.

Observed several food items being held at temperatures above 41F for cold holding on the front-end of food service.

Observed no handwashing soap at the hand sink to properly wash hands. PIC replaced the soap. (COS)

Observed no paper towels at the hand sink to properly dry hands. PIC replaced the paper towels. (COS)

Observed oven cleaner and (2) other chemical bottles stored on the handwashing sink. Chemicals were placed in the designated area. (COS)

Observed no garbage can with a lid on it in the employee's restroom for women.

Observed a ceiling tile missing above the 3-compartment sink. Please replace the tile.

PIC was not aware of the employee health policy document. A employee reporting agreement was left with the front desk manager.

Observed that the food permit posted expired on 1/1/2021. The facility owes for 2022 and 2023 a total of $500.00 and it must be paid in the next 10 days by 6/23/2023.

Observed an employee's drink cup stored in the reach in cooler with the guest's food. PIC removed the food. (COS)