K KaldiScores
Clayton County
Fast Food Clayton County Permit: fsp-031-000364

Hampton Inn

1533 Southlake Pkwy, Morrow, GA 30260

100 A
Most Recent Score
Excellent
Routine • 2026-06-30
Public Records Freshness: Data current as of September 16, 2026.
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Official Inspection History

2 recorded inspections
A (100) Routine Most Recent
Inspection Date: 2026-06-30 • Violations Cited: 0
Ref: insp_ga_fsp-031-000364_2026-06-30_12232
No violations cited. This establishment met all state food safety standards during this inspection.
B (86) Routine
Inspection Date: 2025-11-24 • Violations Cited: 4
Ref: insp_ga_fsp-031-000364_2025-11-24_12231
Cited Observations & Standards
Item 15A Good Retail Practice

Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used — Inspector Note: Observed reach in cooler in the main kitchen with an ambient temperature of 46 degrees F. Advised PIC ambient air temperature shall be maintained in good repair and be accurate within the intended range of use. Advised PIC to have unit serviced.

Item 2-2D Critical / Risk Factor Corrected On Site (COS)

Adequate handwashing facilities supplied & accessible — Inspector Note: Upon arrival, observed multiple crock units obstructing handwashing sink in the main kitchen area. Advised PIC that handwashing sinks shall be maintained so that they are easily accessible at all times. COS: Food employee removed multiple crocks from handwashing sink.

Item 6-1A Critical / Risk Factor Corrected On Site (COS)

Proper cold holding temperatures — Inspector Note: Observed multiple TCS food items (2% milk and whole milk) at the self-service butter area cold holding at the temperature danger zone above 41 degrees F. Also observed multiple TCS food items (Greek yogurt, yogurt, 2% milk, whole milk, cream cheese and shredded cheese) cold holding in the temperature danger zone above 41 degrees F. Advised PIC that all raw and ready to eat TCS foods shall cold hold at 41 degrees F or below. COS: PIC discarded all items.

Item 6-1B Critical / Risk Factor

Proper hot holding temperatures — Inspector Note: Observed sausage inside the steamwell at the self-service area hot holding in the temperature danger zone below 135 degrees F. Advised PIC that all TCS food items shall hot hold at 135 degrees or above. Advised PIC to reheat sausage from the steamwell to 165.