- Person in charge did not ensure their employees are properly trained in food safety. Food prep employee has not been certified in food protection.
To prevent foodborne illness, the person in charge shall ensure that employees are properly trained in food safety, including food allergy awareness, as it relates to their assigned duties. Please provide food safety training for food prep employees to meet this requirement.
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12/28/2015 | Standard Inspection |
- Food employee was demonstrating good hygiene practices.
- Hand washing facilities are properly supplied.
- Observed time/temperature controlled for safety foods being properly held using time as a public health control
the operation had a written procedure on file, foods were properly marked to indicate the time that the food was removed from temperature control, and food was discarded when required.
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12/28/2015 | Critical Control Point Inspection |
- Critical: The person in charge was unable to demonstrate proper knowledge of food safety and prevention. The PIC did not realize that both hot holding and cold holding issues were present.
To prevent or correct factors that may cause foodborne illess, based on the risks inherent to the food operation, during inspections and upon request, the person in charge shall demonstrate to the licensor the applicable food safety knowledge at the time of inspection. Provide PIC training so that employees can safely handle TCS foods and prevent foodborne illness. Correct By: 30-Jun-2015
- Food on display was not properly protected from contamination by consumers. Apples on display are not wrapped or covered to prevent their contamination by consumers.
To prevent contamination, except for nuts in the shell or whole, raw fruits and vegetables that are intended for hulling, peeling, or washing by the consumer, food on display shall be protected from contamination as required by this rule. If the apples on display are washed and ready to eat they must be shielded to prevent their contamination. If they are not washed they must bear a warning to customers to wash before consuming (because all other foods on display are ready to eat).
- TCS foods were not being held at the proper temperature. Numerous "hot" TCS foods were being stored on top of the convection oven including bagels with cheese/egg and cheese omelettes at less than the required 135F. The whipped cream which is taller than and not touching the sides of the frozen holding cube (frozen) and the yogurt on display which is not properly buried in ice are above the required maximum 41F which could contribute to foodborne illness. These hot and cold TCS foods could contribute to foodborne illness if not held out of the danger zone (41F-135F)
To prevent the growth of pathogens, except during preparation, cooking, or cooling, or when time is used as a public health control, TCS food shall be held at 135°F or above (except that roasts cooked using time and temperature parameters in 3717-1-03.3 may be held at 130° F), or at 41°F or less. The facility will voluntarily discard any of these hot/cold TCS foods after four hours as they could contribute to foodborne illness. See CCP inspection for info on time in lieu of temperature, develop and written policy and time stamp these foods if they will be stored in the danger zone.
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05/07/2015 | Standard Inspection |
- There was no person in charge present in the food facility during inspection. The food prep employee did not know that TCS hot foods must maintain temperatures at or above 135F and could not respond to questions about hot holding or reheating.
The license holder shall be the person responsible for the operation, or shall designate a person in charge and shall ensure that a person in charge with applicable knowledge is present during all hours of operation. Provide PIC training of either level I or level II certification as required by law to ensure food safety.
- Whipped cream in tall spray can and yogurts on display in ice bath are not maintaining the proper 41F or below which could support pathogen growth and contribute to foodborne illness.
Either provide forced air refrigeration or adequate ice to maintain these temperatures and to prevent foodborne illness. Corrected-after the shift these products will be voluntarily discarded to prevent foodborne illness. This facility should upgrade to a C4S FSO where time in lieu of temperature can be used to cold hold foods at room temperature for up to four hours (but then they must be discarded). To do so the facility must have a written policy in place (which Hampton Inn has) and must time stamp these products to ensure a four hour discard. 2nd notice of this critical violation. Correct By: 07-May-2015
- Observed improper reheating of food for hot holding. Several hot TCS foods were being "hot held" on top of the convection oven in the danger zone less than 135F which could support pathogen growth and cause foodborne illness.
Time/temperature controlled for safety food that is cooked, cooled and reheated for hot holding shall be reheated to 165°F to destroy pathogens to prevent foodborne illness. Discontinue storing hot foods out of the hot units after cooking to prevent foodborne illness. Corrected-rapidly reheated to 165F
- Apples on display have been wiped down but are not shielded to prevent their contamination.
Apples on display must be protected from contamination by a shield, over wrap or other means.
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05/07/2015 | Critical Control Point Inspection |
- Critical: Person in charge did not ensure their employees are properly trained in food safety. Food employee was unaware of cold holding temperatures.
To prevent foodborne illness, the person in charge shall ensure that employees are properly trained in food safety, including food allergy awareness, as it relates to their assigned duties. Please certify the PIC in food protection to ensure proper cold holding temperatures.
- Critical: Food on display was not properly protected from contamination by consumers. Ready to eat (washed) apples on display are not shielded to prevent them from contamination by consumers.
To prevent contamination, except for nuts in the shell or whole, raw fruits and vegetables that are intended for hulling, peeling, or washing by the consumer, food on display shall be protected from contamination as required by this rule. Provide a sneeze guard or shield on these apples to prevent their contamination by consumers.
- TCS foods were not being held at the proper temperature. Cream cheese, butter and whipped cream in frozen containers on the service counter are 54-61F.These TCS foods must be cold held at or below 41F OR you must properly use time in lieu of temperature to 1) have a written policy in place stating that the foods will be held without temperature control for up to 4 hours and then discarded (have policy for whipped cream), 2) time stamps on these products to indicate the discard time and 3) upgrade FSO license to a C4S which allows for this process.
To prevent the growth of pathogens, except during preparation, cooking, or cooling, or when time is used as a public health control, TCS food shall be held at 135°F or above (except that roasts cooked using time and temperature parameters in 3717-1-03.3 may be held at 130° F), or at 41°F or less. Corrected-employee will discard foods in danger zone after four hours.
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01/27/2015 | Standard Inspection |
- Food employee(s) did not have their hair effectively restrained.
To prevent contamination, food employees shall effectively restrain or cover hair to keep their hair from contacting exposed food, clean equipment, utensils or linens or unwrapped single-service or single-use articles.
- Critical: TCS foods were not being held at the proper temperature. Cream cheese was 74F, Butter was 74F and yogurt was 51-54F.
To prevent the growth of pathogens, except during preparation, cooking, or cooling, or when time is used as a public health control, TCS food shall be held at 135°F or above (except that roasts cooked using time and temperature parameters in 3717-1-03.3 may be held at 130° F), or at 41°F or less. These TCS foods must be cold held at or below 41F to inhibit pathogen growth and prevent foodborne illness. Corrected-more ice will be added or less product will be put out for an hour's worth of display and the display will be filled more frequently.
- Equipment is not approved by a recognized testing agency. Two refrigerator-freezers and one upright bulk freezer are homestyle and are not approved by the National Sanitation Foundation (or other testing agency).
Food equipment that is acceptable for use in a FSO or RFE shall be approved by a recognized food equipment testing agency. When these units fail they must be replaced with a commercial grade NSF (or equivalent) approved unit.
- Observed light bulbs or heat lamp that were not properly shielded or coated where required.
Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, or linens, or unwrapped single-service or single-use articles and does not apply in areas used only for storing food in unopened packages. An infrared or other heat lamp shall be protected against breakage by a shield surrounding and extending beyond the bulb so that only the face of the bulb is exposed.
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11/24/2014 | Standard Inspection |
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