Hampton Inn and Suites - Food

4750 Valley West Blvd, Arcata

Routine Inspection
07. Adequate handwash facilities supplied and accessible.

Conditions Observed: No pump soap available in the employee restroom. Provide liquid soap in a conforming dispenser. Keep sink stocked with pump soap and paper towels at all times.

ROACHY SAYS:

“Handwashing facilities shall be provided within or adjacent to toilet rooms, food preparation, and warewashing areas. Handwashing facilities shall be clean, unobstructed, and accessible at all times. Handwashing facilities shall be provided with soap and sanitary single use towels in approved dispensers. Dispensers shall be maintained in good repair. A handwashing facility shall not be used for purposes other than handwashing. (113953, 113953.1, 113953.2, 114067(f))”

Routine Inspection

ROACHY SAYS:

“Humboldt foodies rejoice! Our reports show that Hampton Inn and Suites - Food knows how to get you fed in a sanitary manner. Now that's nummy!!”

Routine Inspection

ROACHY SAYS:

“Humboldt foodies rejoice! Our reports show that Hampton Inn and Suites - Food knows how to get you fed in a sanitary manner. Now that's nummy!!”

Routine Inspection
07. Adequate handwash facilities supplied and accessible.

Conditions Observed: Observed cardboard recycling on top of handwashing sink. Soap dispenser at handwashing sink was empty today. Keep handwashing sink unobstructed at all times and refill soap dispenser.

ROACHY SAYS:

“Handwashing facilities shall be provided within or adjacent to toilet rooms, food preparation, and warewashing areas. Handwashing facilities shall be clean, unobstructed, and accessible at all times. Handwashing facilities shall be provided with soap and sanitary single use towels in approved dispensers. Dispensers shall be maintained in good repair. A handwashing facility shall not be used for purposes other than handwashing. (113953, 113953.1, 113953.2, 114067(f))”

08. Proper hot and cold holding temperatures.

Conditions Observed: Measured milk in metal canisters to be 49 F. Measured sliced fruit to be 49 F. Adjust, revise cold-holding method to keep food at 41 F or below.

ROACHY SAYS:

“Except during preparation, cooking, cooling, transportation to or from a retail food facility for a period of less than thirty minutes, when time is used as the public health control, or as otherwise specified, potentially hazardous foods shall be maintained at or below 41F or at or above 135F. The following foods may be held at or below 45F: raw shell eggs, unshucked live molluscan shellfish, pasteurized milk and pasteurized milk products in original sealed containers, potentially hazardous foods held during transportation. Potentially hazardous foods held for dispensing in serving lines and salad bars may be held at 45F, not to exceed 12 hours in a 24 hour period, if unused portions are discarded. Food preparation shall not exceed two cumulative hours without a return to the required holding temperatures. (113996, 113998, 114037, 114343(a))”

28. Food separated and protected.

Conditions Observed: Observed raw shell eggs stored above smooties ready to be served in the True fridge. Store eggs below or away from ready to eat foods.

ROACHY SAYS:

“Food shall be protected from contamination during transportation, storage, preparation, holding, and display. Adequate and suitable counter space shall be provided for all food preparation. Food preparation shall be conducted wthin an approved food compartment or fully enclosed food facility. Open-air barbecues shall be separated from public access. (113984(a-f), 113986, 114060, 114067(a,d,e,j), 114069(a, c, d), 114077, 114089.1(c), 114143(c,e))”

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