Inspection findings | Inspection date | Type | |
---|---|---|---|
Kitchen clean. Handsink stocked. Gloves available for handling ready to eat foods. No cooking, cooling, reheating of PHFs. All uneaten PHFs are discarded after each breakfast. Calibrated thermometers available. Proper sanitizer concentration observed in 3-compartment sink. Will monitor temperature of Frigidaire unit in kitchen (possibly overstocked). No violation noted during this evaluation. | 09/29/2015 | Risk Factor | |
Kitchen is clean. Handsink is stocked with soap/towels. Gloves available for handling ready to eat foods. Good food/equipment temperatures observed. Good sanitizer concentration observed. No raw animal foods. Very little use of leftover food from service line (hard boiled eggs/individually packaged foods). Discussed the following with staff: use of clean cloth towels for drying equipment No violation noted during this evaluation. | 09/26/2014 | Risk Factor | |
Kitchen is clean and organized. Handsink stocked with soap/towels. Employee health policy available. Gloves/tongs are used to handle ready to eat foods. All foods are pre-cooked and discarded after service. Racks have been placed in storage area. No violation noted during this evaluation. | 09/26/2013 | Risk Factor |
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Restaurant representatives - add corrected or new information about Hampton Inn, 40 Payne Ln., Staunton, VA 24401 »