Hampton Inn

Establishment does not currently have a certified food safety manager (CFSM). A certificate must be obtained due to repeated violations. CA: the person in charge (PIC)was informed to have an employee on staff register, pass an approved exam, and obtain a new certificate within the next thirty days. Please contact the health authority when the CFSM certification is obtained

Sanitizers in the spray bottom used for the dining table were observed to be too low. CA: Ensure the concentration for the Quart Sanitizer is between 100 ppm and 400 ppm. Also, sanitizer must be changed every 4 hours or more as needed. COS: Sanitizers were replaced during the inspection.

Observed the 2% milk and the skim milk stored in the front service area were not held at 41°F or below. The temperature was 49°F for the 2% milk and 50°F for the skim milk. All TCS (time/temperature control for safety) shall be 41°f or below for cold holding. All concerned foods were discarded.

Establishment does not currently have a certified food safety manager (CFSM). Certificate posted is expired and employee not currently employed. Corrective action (CA): The person in charge (PIC)was informed to have an employee on staff register, pass an approved exam, and obtain a new certificate within the next ninety days. Please contact the health authority when the CFSM certification is up to date.

I observed the yogurt bowl at the front service and the cream cheese in a bowl without cold holding equipment. The yogurt and cream cheese were above 41°F. All TCS(time/temperature control for safety) shall be 41°f or below for cold holding. All concerned foods were discarded. Also, the person in charge was informed to frequently temp the yogurt since the temperature of the bowl is not fixed and can rise between services.

Establishment does not currently have a certified food safety manager (CFSM). Certificate posted is expired and employee not currently employed. Corrective action (CA): The person in charge (PIC)was informed to have an employee on staff register, pass an approved exam, and obtain a new certificate within the next ninety days. Please contact the health authority when the CFSM certification is up to date.

Establishment does not currently have a certified food safety manager (CFSM). Certificate posted is expired and employee not currently employed. Corrective action (CA): Person in charge (PIC) advised establishment must have CFSM on staff in supervisory or managerial role.