Hampton Inn

Inspector notes: Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit; multiple items observed on the facility self-serve buffet (mixed fruit, whipped cream) did not meet the minimum cold holding requirements per the Georgia Food Code; see temperature observations for details; discussed procedures and requirements relating to facility operations for cold holding with with; provided education on using time in lieu of temperature control for future implementation; PIC voluntarily discarded items in question.

Inspector notes: Handwash sink not accessible for employee use at all times; a large cleaning bin was located in front of the facility's handwashing station, thus impeding access; consulted with PIC on ensuring access to handwashing station was available at all times of operation; PIC relocated item in question making facility's handwashing station accessible.

Inspector notes: Reach-in-cooler (RIC) in front food service area is not maintaining temperatures below 41F - observed individual milk cartons and yogurts inside the RIC with temperatures higher than 41F, see temperature observations. Time-temperature control for safety foods (TCS foods) must be maintained at a temperature below 41F. Person in charge (PIC) voluntarily discarded milk and yogurt to COS. Repair or replace RIC such that it maintains a temperature below 41F and is in good repair. Advised PIC to not overfill RIC and turn set temperature down - monitor temperature daily and utilize temperature log. Cream cheese and butter packets are not being cold held on countertop - packaging states they must be kept refrigerated. PIC voluntarily discarded cream cheese and butter packets to COS. Keep TCS fo...

Inspector notes: Observed ambient air thermometer not located in the warmest/coolest part of the holding unit. Place thermometers in all cold holding units.