Hampton Inn Gainesville

Basic – Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized.n Observed: the 3 compartment sink set up as follows: empty, soapy water, sanitizer.

Basic – Single-service articles not stored inverted or protected from contamination.n Observed: 2 stations for self serve with knife handles pointed down.

High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse.n Observed: cream cheese 67, butter packs 61 on the buffet line. These had been out since 6:00 am.

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.n Observed: on the buffet: yogurt cup 46, cream cheese 67, butter packs 61. It was explained by staff that these are carried over to the next day. Yogurt was moved to a freezer. Cream cheese and butter have been out since 6:00, it is now after 10:00am. Warning

High Priority – Warewashing sanitizing solution exceeding the maximum concentration allowed.n Observed: the quaternary amonia 3rd sink, with 400+ ppm solution, tested 2x. Cold water was added to reduce concentration. Down to 359 ppm. Corrected On-Site

Intermediate – No probe thermometer provided to measure temperature of food products.n Observed a probe thermometer was not able to be found.

Intermediate – No soap provided at handwash sink.n Observed: lack of soap from the only kitchen hand wash sink. Maintenance was contacted to replenish. Corrective Action Taken

Intermediate – No written procedures available for use of time as a public health control to hold time/temperature control for safety food.n Observed: lack of a complete plan.

Intermediate – Whole fruit displayed for self-service not wrapped and no utensils provided.n Observed: unwrapped apples out with apples and bananas for self serve.