Hampton Inn @ Georgia Tech

Adequate ventilation and lighting; designated areas used — Inspector Note: Observed employee personal food items stored in reach-in-cooler with food service items. Corrected on site - personal food items removed. Designated Areas for Employee Activity. 1. Areas designated for employees to eat, drink, use tobacco products and electronic devices shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. 2. Lockers or other suitable facilities shall be located in a designated room or area where contamination of food, equipment, utensils, linens and single-service and single-use articles cannot occur.

Proper date marking and disposition — Inspector Note: Observed TCS food items that were either opened (bags of shredded cheese) or prepared (large containers of pancake batter) and stored in coolers for greater than 24 hours without proper date marking. Corrective action - PIC advised to label TCS food items intended to be held on premises for greater than 24 hours with the date that the package is opened or food is prepared and hold those items no longer than 7 days per the Rule. Except when packaging food using a reduced oxygen packaging method, and except as specified in paragraphs 5 and 6 of this subsection, refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1.

Contamination prevented during food preparation, storage, display — Inspector Note: Observed box of individual cereal cartons stored on the floor of the kitchen area near the handwashing sink. Corrective action - PIC advised that he would purchase crates or shelving for food boxes to ensure they are stored at least 6 inches above the floor. 511-6-1.04(4)(q) - Food Storage (q) Food Storage. 1. Except as specified in paragraphs 2 and 3 of this subsection, food shall be protected from contamination by storing the food: (i) In a clean, dry location; (ii) Where it is not exposed to splash, dust, or other contamination; and (iii) At least 6 inches (15 cm) above the floor. 2. Food in packages and working containers may be stored less than 6 inches (15 cm) above the floor on case lot handling equipment if the equipment can be moved by hand or by conveniently available apparatuses such as hand trucks and forklifts. 3. Pressurized beverage containers, cased food in waterproof containers such as bottles or cans, and milk containers in plastic crates may be stored on a floor that is clean and not exposed to floor moisture.

Proper date marking and disposition — Inspector Note: Observed TCS food items that were either opened (bags of shredded cheese and cooked potatoes) or prepared (large container of pancake batter) and stored in coolers for greater than 24 hours without proper date marking. Corrective action - PIC advised to label TCS food items intended to be held on premises for greater than 24 hours with the date that the package is opened or food is prepared and hold those items no longer than 7 days per the Rule. Except when packaging food using a reduced oxygen packaging method, and except as specified in paragraphs 5 and 6 of this subsection, refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1.