HAMPTON INN & SUITES AIRPORT, 9020 HATFIELD DR, Indianapolis, IN - Restaurant inspection findings and violations
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Inspection findings | Inspection Date | Type |
|---|
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. Yogurt on top of ice. Make sure product is surrounded by ice to maintain temperature.2. Do not over load butter/ cream cheese containers to help maintain temperature.3. Fruit at 45.5 deg F to 47.5 deg F. Hold at 41 deg F or below.
- No hand washing (when) (corrected)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: No hand washing or improper hand washing before putting on gloves. Always wash hands at hand sink with warm water and soap and dry hands with paper towel before putting on gloves.
- Chemical sanitizing exposure time and concentration (corrected)
Improper exposure time and/or concentration of sanitizer in chemical manual or mechanical operations.
Correction: Use approved exposure time and/or chemical concentration.
Comments: No sanitizer reading at 3 bay sink. Please make sure to maintain quat at 200 ppm or per manufacturer instruction.
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: Wet cloth towel on counter in kitchen. Please store in approved strength sanitizer solution.
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: No paper towels at hand sink. Please provide. CORRECTED
- Warewashing No detergent (corrected)
Warewashing equipment used without a cleaning agent.
Correction: Provided approved cleaning agent.
Comments: Placing dish soap on dish towel to wash dishes. Set up wash bay of sink when doing dishes.
|
09/03/2014 | Recheck |
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. Yogurt on top of ice. Make sure product is surrounded by ice to maintain temperature.2. Do not over load butter/ cream cheese containers to help maintain temperature.3. Fruit at 45.5 deg F to 47.5 deg F. Hold at 41 deg F or below.
- No hand washing (when)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: No hand washing or improper hand washing before putting on gloves. Always wash hands at hand sink with warm water and soap and dry hands with paper towel before putting on gloves.
- Chemical sanitizing exposure time and concentration
Improper exposure time and/or concentration of sanitizer in chemical manual or mechanical operations.
Correction: Use approved exposure time and/or chemical concentration.
Comments: No sanitizer reading at 3 bay sink. Please make sure to maintain quat at 200 ppm or per manufacturer instruction.
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: Wet cloth towel on counter in kitchen. Please store in approved strength sanitizer solution.
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: No paper towels at hand sink. Please provide. CORRECTED
- Warewashing No detergent
Warewashing equipment used without a cleaning agent.
Correction: Provided approved cleaning agent.
Comments: Placing dish soap on dish towel to wash dishes. Set up wash bay of sink when doing dishes.
|
08/27/2014 | Routine |
- Food on display
Food on display unprotected.
Correction: Food on display shall be protected from contamination.
Comments: Unwrapped apples. Please cover or wrap apples out for consumers.
|
02/25/2014 | Routine |
- Hot holding (corrected on site)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: Oatmeal at 129-133 deg F. Hold at 135 deg F or above. Note: disposed of after breakfast daily. CORRECTED
Location: Dining room
- Cold holding (corrected on site)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: Fruit at 48-54 deg F. Hold at 41 deg F or below. Note: Disposed of after breakfast daily. CORRECTED
Location: Dining room
|
07/15/2013 | Routine |
| No violation noted during this evaluation. | 01/31/2013 | Routine |
| No violation noted during this evaluation. | 07/24/2012 | Routine |
- Hot holding (corrected on site)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: Ensure bagel bites are placed immediately in warmer after removing from oven.
Location: Kitchen (back)
|
01/04/2012 | Routine |
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