Hampton Inn

Inspector notes: Observed no CFSM for establishment. At least one employee that has supervisory and management responsibility and the authority to direct and control food preparation and service shall be a certified food safety manager who has shown proficiency of required information through passing a test that is part of an accredited program that conforms to the national standards for organizations that certify individuals. Certified Food Safety Managers must be designated to one food service establishment only and maintain and renew certification in accordance with the requirements of the examination taken. Corrective Actions: PIC stated the facility's operations manager is in the process of studying for CFSM certification.

Inspector notes: Observed container of butter packets to be stored using TPHC in self-service buffet area without time marking. If time without temperature control is used as the public health control up to a maximum of 4 hours: Except as specified in paragraph 2.(ii) of this subsection, the food shall have an initial temperature of 41°F (5°C) or less when removed from cold holding temperature control, or 135°F (57°C) or greater when removed from hot holding temperature control; The food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Corrective Actions: PIC immediately labeled the container of butter to align with breakfast serving times from 6am-10am.

Inspector notes: No ambient air thermometer provided in RIC located at self-service buffet area. In a mechanically refrigerated or hot food storage unit, the sensor of a temperature measuring device shall be located to measure the air temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot food storage unit. All food in the RIC had an internal temperature of 41°F. Corrective Actions: PIC stated ambient air thermometer will be ordered and placed inside RIC.