The following are restaurant health inspection scores as reported by Gwinnett County:
Hampton Inn, 1135 Lakes Parkway
Score: 78 C
Inspection Date: October 2
Previous Score: 70 C (9/25/12), 97 A (10/27/11)
Type of inspection: Follow-up
Violations: 1-2, Violation of Code: [.03(2)(a)-(n) ] Employee working the breakfast service was observed misusing gloves, not properly placing the temperature controlled yogurt into ice to hold on the breakfast counter, and employee conveyed miseducation regarding the use of designated sinks (for handwashing versus warewashing). Person in charge must ensure employees are properly trained in food safety as it relates to their assigned duties AND employees are using proper methods to rapidly cool potentially hazardous foods (time/temperature control for safety food). / Held discussion with person in charge to address all gaps in training within the kitchen staff. Corrected On-Site. New Violation. 2-2D, Violation of Code: [.06(2)(o) ] Handwashing sink is not being maintained accessible at all times for employee use. Fruit salad jar was stored in the handwashing sink at the beginning of the inspection, when I attempted to first wash my hands. Remove this item from the sink. A handwashing sink shall be maintained so that it is accessible at all times for employee use. /Employee has removed the plastic jar. Corrected On-Site. New Violation. 6-1A, Violation of Code: [.04(6)(f) ] Ready-to-eat, potentially hazardous foods are not being maintained at the proper cold temperature (not part of the time as a control): Individually wrapped yogurts are placed on their sides on top of a bed of ice. There is still time to cool these yogurt cups down. Place them upright and push them down into the ice to "bathe" the container in ice. Ensure that foods held cold for safety are maintained at 41F or less. / Employee has corrected the storage of the yogurt cups. Also, several refrigerated foods have been delivered today prior to the inspection. Cases of yogurt and gallons of milk are still at the floor. Employee working the kitchen stated that the food delivery was just before our arrival. However, the employee continued finding several other tasks in the kitchen instead of tending to the food delivery. The yogurt had already reached 51F. When she began working to put away the delivery, she started with the frozen non-potentially hazardous foods. Start with the refrigerated foods first. It is unclear whether these foods were received into the facility at 41F or less. Corrected On-Site. New Violation. 6-1D, Violation of Code: [.04(6)(i) ] All foods held under time as a control (with the exception of the container of waffle mix) are still left in service past 10:00 am. The waffle mix had been pulled from the breakfast counter prior to 10:00 am. As per the written plan for time as a control, the holding time is four hours maximum, i.e. 6:00 am to 10:00 am. Discard the potentially hazardous foods held under time control still on the breakfast counter. Ensure that time controls are followed as per written procedure. Discard foods at or before the discard time. Use the rolling cart to pull all of the foods at once, at the correct time./ Employee has now discarded all of the foods at 10:35 am. Corrected On-Site. New Violation. 6-1D, Violation of Code: [.04(4)(u) ] Breads, muffins, bagels stored unwrapped in a container; hot foods and cereal in containers that require guests to open lids in order to obtain foods. Sneeze guards observed on a tables which are exposed on the back and side to guests passing by AND none of the sneeze guards are shielded on sides. Advised person in charge that foods have to be protected from contamination by being stored under properly designed sneeze guards, being individually wrapped, or being provided in a protective dispenser. Alternative solutions will need to be implemented. New Violation. 6-1D, Violation of Code: [.04(4)(u) ] Water offered for self-service in an uncovered pitcher on the breakfast counter. Wrap plastic over the pitcher exposing only the spout OR provide water in a protective dispenser. Any food or beverage offered for self-service must be protected from contamination while on display. New Violation. 6-1D, Violation of Code: [.04(4)(w)5 ] Unwrapped apples, bagels, and pastries have been kept after breakfast service. Discard unwrapped foods which have been offered on the breakfast buffet. Discard them at the end of the meal service. The bananas may be kept due their non-edible peel./ Employee has discarded the food. Corrected On-Site. New Violation. 14C, Violation of Code: [.05(10)(g)(1)&(3) ] Violation of Code: [.05(10)(g)(1)&(3) ] Single-use knives on the breakfast counter are not stored with just handles facing upward. Turn the other knives down to ensure that food contact surface is protected from contamination. New Violation. 14D, Violation of Code: [.04(4)(n) ] Employee used gloved hands to pick up a pair of scissors from the floor, then immediately went back to handling the cookies from the baking pans. The cookies were handled with the unclean gloves while transferring them to a serving dish. Discard the unclean gloves and the cookies which were contacted with the gloves. Ensure that gloves are changed immediately after they have become contaminated AND prior to resuming any other activities with food. When there is an interruption in a task, such as stopping working with the cookies to pick up scissors from the floor, change the gloves. New Violation. 17D, Violation of Code: [.07(4)(b) ] Employee's personal beverage and cup of orange wedges are stored amongst food for hotel guests (employee's beverage is stored in the upright cooler and the oranges are directly next to wrapped pastries). Employee personal items including food and beverage must be stored in a designated area where possible contamination of food is prevented. New Violation.