| Violations |
1-2B – certified food protection manager
511-6-1.03(3)(a) – food safety manager certification (pf)
Points: 4
Corrected during inspection?: No
Repeat: No
Inspector Notes: Hampton Inn does not have a CFSM (Certified Food Safety Manager). Did not have a CFSM during last inspection. Past 60 days given to get a CFSM. Contact EH when Hampton Inn has a CFSM.
2-2D – adequate handwashing facilities supplied & accessible
511-6-1.06(2)(o) – using a handwashing sink- operation & maintenance (pf)
Points: 4
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed broken handwashing sink in the kitchen. There is only one handwashing sink for the kitchen. Hot water broken. Per employee, hot waster has been broken for one week. No CFSM. Contact EH when handwashing sink is operating properly. Close kitchen until handwashing sink is operating.
6-1A – proper cold holding temperatures
511-6-1.04(6)(f) – time/temperature control for safety; cold holding (p)
Points: 9
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed cold holding TCS (Temperature Controlled for Safety) food at front counter on plate; several containers of yogurt. See temperature log for said items. Employee discarded the all the yogurt. Employee stated that 10 AM she would put yogurt back in the refrigerator. EH explained that she could not put it in the refrigerator due to the temperatures. COS: All items discarded.
