Hampton Inn, 4225 Sw 40 Blvd, Gainesville, FL - Restaurant inspection findings and violations

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Business Info

Name: HAMPTON INN
Type: Permanent Food Service
Address: 4225 Sw 40 Blvd, Gainesville, FL 32608-2306
License #: 1102478
Total inspections: 14
Last inspection: 11/12/2014
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Inspection findings

Inspection Date

Type

Disposition
  • Basic - Food stored in undrained ice. Yogurt on the customer self serve counter, is stored in undrained ice.
  • Basic - Open dumpster lid.
  • High Priority - Cooked eggs hot held at less than 135 degrees Fahrenheit. Eggs were on top of oven, in a pan with water. Eggs were 118°. Staff voluntarily discarded both bags of eggs.
  • Intermediate - No probe thermometer provided to measure temperature of food products. Probe thermometer could not be found.
 11/12/2014Routine - FoodInspection Completed - No Further Action
  • Basic - Bulk milk dispenser with dispensing tube longer than one inch protruding from the chilled dispensing head. **Corrected On-Site** **Repeat Violation**
  • Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. **Corrected On-Site**
  • Basic - Missing drain plug at dumpster.
 6/17/2014Routine - FoodInspection Completed - No Further Action
  • Basic - Bulk milk dispenser with dispensing tube longer than one inch protruding from the chilled dispensing head. **Corrected On-Site**
  • Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
 1/8/2014Routine - FoodInspection Completed - No Further Action
  • Basic - Bulk milk dispenser with dispensing tube longer than one inch protruding from the chilled dispensing head. **Corrected On-Site**
  • Basic - Bulk milk dispenser with dispensing tube not cut at an angle. **Corrected On-Site**
  • Basic - Coffee filters not stored in a protected manner to prevent contamination. (Filters sitting on top of coffee machine not covered/protected)
  • Basic - Wet wiping cloth not stored in sanitizing solution between uses.
 9/11/2013Routine - FoodInspection Completed - No Further Action
  • No Violations Were Observed
 4/8/2013Routine - FoodInspection Completed - No Further Action
  • No Violations Were Observed
 11/1/2012Routine - FoodInspection Completed - No Further Action
  • Critical - Open employee drink in reach in cooler.
  • Critical - Sanitize water in triple sink exceeds maximum requirements. Quat 400ppm+ (COS).
 5/11/2012Routine - FoodInspection Completed - No Further Action
  • Equipment and utensils not properly air-dried. Equipment drying on a cloth towel.
  • Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Before putting on gloves.
 9/23/2011Routine - FoodInspection Completed - No Further Action
  • Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.sausage gravy. Corrected On Site.
 6/27/2011Routine - FoodInspection Completed - No Further Action
  • Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit cream,eggs 46 in reachin cooler Corrected On Site.
  • Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures reachin cooler in kitchen holding at 46.DO NOT USE UNTIL IT IS ABLE TO MAINTAIN 41 OR BELOW.
  • Critical. Observed interior of microwave soiled.
 9/20/2010Routine - FoodInspection Completed - No Further Action
  • Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked gravy. Repeat Violation.
  • Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above egg omlettes at 115,sausage at 116 Corrected On Site.
 1/26/2010Routine - FoodInspection Completed - No Further Action
  • Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked saus. gravy.
  • Critical. Observed soiled reach-in cooler gaskets.
  • Observed residue build-up on nonfood-contact surface underside by juice nozzles.
 7/15/2009Routine - FoodInspection Completed - No Further Action
No report available. 3/23/2009Routine - FoodInspection Completed - No Further Action
No report available. 7/21/2008Routine - FoodInspection Completed - No Further Action

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