Hampton Inn (Food Service)

Inspector notes: Observed PIC unable to verify that food employees are/were informed of their responsibility to report symptoms and illnesses. Food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with the Chapter, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food; Pf and

Inspector notes: Observed no written procedure for responding to a vomit or fecal event. Responding To Contamination Events. One was once again provided to the establishment. A food establishment shall have written procedures for employees to follow and an EPA registered disinfectant effective against Norovirus available on-site at the food service establishment when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter.Pf

Inspector notes: Observed sausage patties stored uncovered at the bottom of the reach in cooler. It appeared that they may have fallen out of their original packaging and not cleaned up. PIC had items cleaned up from the cooler. Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination;

Inspector notes: Observed boiled eggs sitting at 53 degrees during the time of inspection. PIC stated they were set out at 6:30AM so they were instructed to discard them. Time/Temperature Control for Safety Food, Hot and Cold Holding. 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 (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P

Inspector notes: Observed no food service permit posted at the time of inspection. One was printed and provided to the PIC but still was unposted Post the permit in a location in the food service establishment that is conspicuous to consumers

Inspector notes: Observed that the most recent inspection report was not posted at the time of inspection. The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away. 2. Food service establishments with drive-thru windows will post the current inspection report, and also have the inspection report posted so that a minimum of the top one-third of a copy of the current inspection report is visible through each window allowing customers to easily read the score, date of inspection and establishment information. 3. At food service establishments with no primary or public door, the current inspection...

Inspector notes: Observed test strips not available at the time of inspection. Sanitizing Solutions, Testing Devices. A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided. Corrective action: Obtain test strips for use in testing sanitizing solution.