Hampton Inn Food Service Degrades its Sanitary Rating

Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Cooked oatmeal in refrigerator.

No Violations Were Observed

Basic - Cases of coffee stored on the kitchen floor. **Warning**

Basic - Coffee filters not stored in a protected manner to prevent contamination. **Corrected On-Site** **Warning**

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site** **Warning**

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Observed cream cheese at self service at 78°F, waffle batter at of 54°F, for less than four hours. Provided time as public health application . **Corrective Action Taken** **Warning**

High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Observed coffee under three compartment sink **Corrected On-Site** **Warning**

High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. **Warning**

Intermediate - No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. **Warning**

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. milk 47° F on self service breakfast bar . Manager states they do not save the milk after breakfast is over . Suggested time as a public health and provided form .

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.

High Priority - Toxic substance/chemical stored by or with paper towels .

Intermediate - Employee used handwash sink as a dump sink.

High Priority - Employee used the bathroom and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands upon returning to employee area.

Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. Observed open single service water bottle in kitchen. **Corrected On-Site**

Intermediate - No soap provided at handwash sink in kitchen. **Corrected On-Site**

Basic - Wet mop not stored in a manner to allow the mop to dry.

Basic - Dusty air conditioning vent covers in breakfast lobby over seating.

Critical - OBSERVED MOLD-LIKE SUBSTANCE AROUND JUICE DISPENSER NOZZLES

OBSERVED CLEAN UTENSILS NOT PROPERLY-STORED IN KITCHEN AREA IN DRYING RACK

OBSERVED CLEAN UTENSILS NOT PROPERLY AIR-DRIED IN KITCHEN AREA

No Violations Were Observed

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Observed milk in reach iin cooler at 44 degrees fahrenhiet. They had just finished putting away stock from earlier delivery. Not out of temperature 4 hours.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Observed milk on buffet line at 46 degrees fahrenhiet. Not out 4 hours hours. Iced down on buffet line. Repeat Violation, 2/14/11, 4/14/11, 6/24/11, 8/24/11.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Observed chopped ham at 46 degrees fahrenhiet in reach in cooler. They had just finished putting away stock from earlier delivery. Not out 4 of temperature 4 hours.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Observed shredded cheddar cheese at 47 degrees fahrenhiet in reach in cooler. Not out of temperature 4 hours, they had just finished putting away stock from earlier delivery.

Critical - No conspicuously located thermometer in holding unit. Thermomete was finally found in the bottom of drawer filled with cream cheese covering it. Corrected On Site.

Critical - Displayed food not properly protected from contamination. Observed oatmeal and toppings; raisins, almonds, and brown sugar, not underneath sneezeguard at buffet line. Repeat Violation, 8/24/11.

Critical - Observed employee applying gloves without washing hands. Corrected On Site.

Critical - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Biscuits observed not under a sneezeguard and hole turn top observed set up open to the front.

Critical - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths. Quat. test strips.Corrected On Site.

No Violations Were Observed

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Observed cut melons on buffet line at 53 degrees fahrenhiet. Iced down and replaced in cooler. Corrected On Site.

Critical - Observed hand wash sink used for purpose other than washing hands. Observed ice dumped in handsink in kitchen. Corrected On Site.

Critical - Handwashing cleanser lacking at handwashing lavatory in kitchen. Corrected On Site.

Critical - Violation: 03A-06-1 Observed cream cheese on buffet line at 74 degrees fahrenhiet. Corrected On Site. Observed cream cheese at 64 degrees fahrenhiet upon callback.

Critical - Violation: 03A-07-1Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Observed Skim milk on buffet line at 47 degrees fahrenhiet. Switched out and placed back in cooler. Corrected On Site. Observed at 55 degrees fahrenhiet on callback.

Critical - Violation: 03A-07-1Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Observed butter on buffet line at 69 degrees fahrenhiet. Corrected On Site. Observed butter at 67 degrees fahrenhiet upon callback.

Critical - Violation: 03A-07-1Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Observed waffle batter on buffet line at 74 degrees fahrenhiet. Corrected On Site. Repeat Violation, 10/10. Observed at 45 degrees fahrenhiet upon callback.

Critical - Violation: 03A-07-1Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Observed 2% milk at 49 degrees fahrenhiet on buffet line. Had not been out of temperature for more than 4 hours. Switched out and placed back in cooler. Corrected On Site. Observed at 50 degrees fahrenhiet on callback.

Observed leaking pipe at plumbing fixture underneath three compartment sink. Cabinet flooding.

Critical - Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit. Observed cream cheese on buffet line at 74 degrees fahrenhiet. Corrected On Site.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Observed 2% milk at 49 degrees fahrenhiet on buffet line. Had not been out of temperature for more than 4 hours. Switched out and placed back in cooler. Corrected On Site.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Observed Skim milk on buffet line at 47 degrees fahrenhiet. Switched out and placed back in cooler. Corrected On Site.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Observed butter on buffet line at 69 degrees fahrenhiet. Corrected On Site.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Observed waffle batter on buffet line at 74 degrees fahrenhiet. Corrected On Site. Repeat Violation, 10/10.

Critical - Food-contact surfaces and utensils not sanitized properly after cleaning. Management; Neil Patel, can not show me or tell me correctly the method for sanitizing their equipment in the three compartment sink and can not find any bleach for me to show him how to set up sink. His quat sanitizerform wiping cloths is ordered premade in a spray bottle from Proctor and Gamble. I showed him how to set up three compartment sink with sanitizer. Left sanitizer test strips. One of each. From what I was told, dishes and equipment are not being sanitized.

Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. Pans in bottom cabinet next to handsink not inverted.

Critical - Certified Food Manager unable to answer basic Food Code questions.

Critical - No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. (Patti) Mary Burnette has worked on site for 2-1/2 years and there is no proof of employee training certification. Also Brandi Benes works helping in food service department and she does not have her certification.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Observed waffle batter at 64 degrees Fahrenhiet on service/buffet line. Corrected On Site.

No Violations Were Observed

No Violations Were Observed

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Milk in reachin cooler at 50 degrees.

Critical - Violation: 03B-03-1Potentially hazardous food not held at 135 degrees Fahrenheit or above.

Critical - Violation: 08A-20-1Displayed food not properly protected from contamination.Apples

Critical - Violation: 12A-02-1Observed hand wash sink used for purpose other than washing hands.

Critical - Violation: 17-09-1Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.

Violation: 21-10-1Clean wiping cloth not properly stored.

Violation: 24-08-1Equipment and utensils not properly air-dried.

Critical - Violation: 32-10-1Covered waste receptacle not provided in women's bathroom.

Violation: 37-14-1Observed ceiling in disrepair. Dining area

Critical - Violation: 41B-01-1Observed sanitizing solution exceeding the maximum concentration allowed.

Critical - Violation: 47-06-2Observed extension cord in use for non-temporary period. For reporting purposes only.

Critical - Violation: 53A-01-1Manager lacking proof of Food Manager Certification.This violation must be corrected by : 11-18-08.

Clean wiping cloth not properly stored.

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

Critical - Displayed food not properly protected from contamination.Apples

Equipment and utensils not properly air-dried.

Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.

Critical - Manager lacking proof of Food Manager Certification.This violation must be corrected by : 11-18-08.

Critical - No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. This violation must be corrected by : 11-18-08.

Observed ceiling in disrepair. Dining area

Critical - Observed employees provided in-house training not performing their work duties in a manner consistent with the Food Code requirements.

Critical - Observed extension cord in use for non-temporary period. For reporting purposes only.

Critical - Observed hand wash sink used for purpose other than washing hands.

Critical - Observed sanitizing solution exceeding the maximum concentration allowed.

Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above.