Hampton Inn & Suites

Inspector's notes

Please ensure that there is at least one person present during all hours of operation with a Certified Food Protection Manager (CFPM) certificate. Person in charge is actively working towards acquiring their CFPM. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Please ensure that there is at least one person present during all hours of operation with a Certified Food Protection Manager certificate (CFPM) available. Discussed with person in charge to work towards acquiring their CFPM. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed containers of yogurt that were inside of a small, countertop refrigerated reach-in case that were cold holding according to the person in charge (PIC). A min-max thermometer was placed into the unit and allowed to stabilize for 10 minutes. The ambient air temperature reading from the min-max thermometer was holding at 48°F. The digital temperature gauge on the unit was reading 40°F. The internal temperature of yogurts taken from the top shelf and bottom shelf ranged from 50°F for the yogurt on the top shelf to 43°F for yogurt on the bottom shelf. According to the PIC the yogurt on the top shelf had been placed into the unit at the beginning of service and the yogurt on the bottom shelf had just been replenished in the unit within the last 45 minutes. The yogurt on the top shelf was embargoed at time of inspection (see embargo form) since more than 4 hours had elapsed for the yogurt being in the unit. The yogurt on the bottom shelf was returned to the reach-in cooler to rapidly chill to 41°F. PIC adjusted the temp to the unit to 39°F and the min-max was allowed to stabilize inside of the unit for 10 minutes. The ambient air temperature after adjustment was at 41°F. Discussed with person in charge to utilize a small thermometer inside of the unit as an additional means of verifying the holding temperature. Discussed with person in charge to minimize product kept in the unit and discussed time-as-control. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed milk gallons inside of a reach-in unit with internal temperatures as measured using a probe thermometer of 49°-50° F. The ambient air temperature as measured using a min-max thermometer recorded an ambient temperature of around 50° F inside of the reach-in unit. Milk was moved to another reach-in unit to rapidly chill to 41° F. Per the person in charge, it appears that the unit may be in need of service. Person in charge had a technician come out and service the unit. In the meantime, no TCS foods are being kept in the reach-in unit until it is adequately repaired. The establishment has sufficient capacity to maintain normal operations. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed no thermal test strips or min-max thermometer that can record maximum temperatures for the hot water sanitizing dish machine. Please ensure that you have at least one of either the min-max thermometer or the high-temperature test strips to verify that the dish machine is sanitizing at the correct sanitizing temperature of at least 160 F°. Corrective Action: Correct prior to re-inspection.