Hampton Inn Atlanta Buckhead

Contamination prevented during food preparation, storage, display — Inspector Note: Observed boxes of oranges stored on the floor in the main kitchen area. CA: Advised PIC food shall be protected from contamination by storing the food in a clean, dry location; where it is not exposed to splash, dust, or other contamination and at least 6 inches (15 cm) above the floor.

Posted: Permit/Inspection/Choking Poster/Handwashing — Inspector Note: Observed most recent health inspection posted in the back area not in public view. CA: Advised PIC the most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away.

Utensils, equipment and linens: properly stored, dried, handled — Inspector Note: Observed single use items stored on the floor. CA: Advised PIC cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored: (i) In a clean, dry location; (ii) Where they are not exposed to splash, dust, or other contamination; and (iii) At least 6 inches (15 centimeters) above the floor.

Nonfood-contact surfaces clean — Inspector Note: Observed buildup at the bottom of the RIC and RIF. CA- cooler shall be cleaned and free of accumulation. 511-6-1.05(7)(a)2,3 - Equipment, Food/Nonfood-Contact Surfaces, and Utensils, food-contact surfaces of cooking equipment & nonfood-contact surfaces free of accumulations (C) 2. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. 3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Physical facilities installed, maintained, and clean — Inspector Note: Observed mop stored in bucket. CA: Advised PIC after use, mops shall be placed in a position that allows them to air-dry without soiling walls, equipment, or supplies.

Physical facilities installed, maintained, and clean — Inspector Note: Observed unclean ceiling tiles in the main kitchen area. CA: Advised PIC the physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

Adequate handwashing facilities supplied & accessible — Inspector Note: Observed ice pack stored in hand washing sink at the time of inspection. CA: Advised PIC hand washing sinks shall be accessible at all times and not used for any other purpose besides hand washing. COS: PIC removed items.

Food stored covered — Inspector Note: Observed cereal bags stored open in closet. CA: Advised PIC food shall be protected from overhead contamination by storing food in packages, covered containers, or wrappings.

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed 3 compartment sink with empty sanitizer bottle at time of inspection. CA: Advised PIC chemical sanitizer should be used and maintained at proper concentration.

Posted: Permit/Inspection/Choking Poster/Handwashing — Inspector Note: At time of inspection observed old score of 93 (6/17/25) posted in the restaurant. CA: Advised PIC most current health score shall be posted for public view.

Adequate handwashing facilities supplied & accessible — Inspector Note: Observed hand-washing sink without hand drying provisions. CA: Advised PIC each handwashing sink or group of adjacent handwashing sinks shall be provided with: 1. Individual, disposable towels; Pf 2. A continuous towel system that supplies the user with a clean towel; Pf 3. A heated-air hand drying device; Pf or 4. A hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures

Adequate handwashing facilities supplied & accessible — Inspector Note: Observed items stored in hand washing sink at the time of inspection. CA: Advised PIC hand washing sinks shall be accessible at all times and not used for any other purpose besides hand washing. COS: PIC removed items.

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed employee washing dishes in the 3 compartment sink with no sanitizer at time of inspection. Quat sanitizer was empty and there was no other chemical used. CA: Advised PIC chemical sanitizer should be used and maintained at proper concentration.

Proper cold holding temperatures — Inspector Note: Observed boiled eggs on top of an ice pack not maintained at 41F or below. Observed butter and cream cheese not under any form of refrigeration and time is not used. CA: Advised PIC except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F or below. Advised PIC to discard items.

Nonfood-contact surfaces clean — Inspector Note: Observed buildup at the bottom of the RIC and RIF. CA- cooler shall be cleaned and free of accumulation. 511-6-1.05(7)(a)2,3 - Equipment, Food/Nonfood-Contact Surfaces, and Utensils, food-contact surfaces of cooking equipment & nonfood-contact surfaces free of accumulations (C) 2. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. 3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Adequate handwashing facilities supplied & accessible — Inspector Note: Observed items stored in hand washing sink at the time of inspection. CA: Advised PIC hand washing sinks shall be accessible at all times and not used for any other purpose besides hand washing. COS: PIC removed items. 511-6-1.06(2)(o) - Using a Handwashing Sink- Operation & maintenance (Pf) (o) Using a Handwashing Sink. 1. A handwashing sink shall be maintained so that it is accessible at all times for employee use. Pf 2. A handwashing facility may not be used for purposes other than handwashing. Pf 3. An automatic handwashing facility shall be used in accordance with manufacturer’s instructions. Pf

Adequate handwashing facilities supplied & accessible — Inspector Note: Observed no paper towels at the hand sink at time of inspection. CA: Advised PIC hand sink shall be supplied with hand drying provisions. b) Hand Drying Provision. Each handwashing sink or group of adjacent handwashing sinks shall be provided with: 1. Individual, disposable towels; Pf 2. A continuous towel system that supplies the user with a clean towel; Pf 3. A heated-air hand drying device; Pf or 4. A hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures.Pf

Food separated and protected — Inspector Note: Observed raw eggs stored above strawberries and blueberries. CA: Advised PIC food shall be protected from contamination by separating raw animal products from ready to eat foods.

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed 3 compartment sink at 0ppm quat with sanitizer bottle empty at time of inspection. CA: Advised PIC to use bleach until quat sanitizer can be replaced.

Proper cold holding temperatures — Inspector Note: Observed boiled eggs cold holding above 41F. CA: Advised PIC TCS food items shall be cold held at 41F and below.

Time as a public health control: procedures and records — Inspector Note: Observed TCS food items on display without written procedures for time as a public health control. CA: Advised PIC if time without temperature control is used as the public health control, written procedures shall be prepared in advance, maintained in the food service establishment, and made available to the regulatory authority upon request that specify methods of compliance. 511-6-1.04(6)(i) - Time as a Public Health Control (TPHC) (P, Pf, C) (i) Time as a Public Health Control. 1. Except as specified under paragraph 4 of this subsection, if time without temperature control is used as the public health control for a working supply of time/temperature control for safety food before cooking, or for ready-to-eat time/temperature control for safety food that is displayed or held for sale or service, written procedures shall be prepared in advance, maintained in the food service establishment, and made available to the regulatory authority upon request that specify: Pf (i) Methods of compliance with paragraphs 2(i) - (iv) or 3(i) through (v) of this subsection; and (ii) Methods of compliance with the cooling of time/temperature control for safety food that is prepared, cooked, and refrigerated before time is used as a public health control. Pf 2. If time without temperature control is used as the public health control up to a maximum of 4 hours: (i) Except as specified in paragraph 2.(ii) of this subsection, the food shall have an initial temperature of 41°F (5°C) or less when removed from cold holding temperature control, or 135°F (57°C) or greater when removed from hot holding temperature control;P (ii) The food may have an initial temperature of 70°F (21°C) or less if; (I) It is a ready-to-eat fruit or vegetable that upon cutting is rendered a time/temperature control for safety food, or (II) It is a ready-to-eat hermetically sealed food that upon opening is rendered a time/temperature control for safety food, (III) The food temperature does not exceed 70°F (21°C) within a maximum time period of 4 hours from the time it was rendered a time/temperature control for safety food; and (IV) The food is marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is rendered a time/temperature control for safety food as specified in paragraph 2.(ii)(I) and (II).