Hampton Inn and Suites Hotel Floor 2

*40 Single use articel wrapped or dispensed

maintain coffee filters in plastic bags when not in use

*45 Drying Mops-air dry

Dispose of mop water and hang mop when not in use

*31 No soap at handsink

Provide supply of soap at all handsinks to be available at all times.

*32 Maintain in Good Repair

Accumulation of dirt at shelving, breakfast area. Accumulation of debris inside condenser.

*19 One Inch Air Gap

Provide air gap at floor sink by ice machine.

*09 Cooked ready to eat - Food protected from cross contamination by separating, storage, preparatio

raw bacon above ready to eat foods

*32 Equipment & Utensils smooth easily cleanable

remove moldy cardboard for WIC

*31 Individual, disposable towels

*45 Drying Mops-air dry

*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep

ice scoop

*21 RFSM - Not On Site

*31 Individual, disposable towels

*47 Other Violations

INVERT MOP

*45 Floor& wall junctures- coved & sealed

SEAL HANDSINK

*47 RFSM Certificate - Not Display

Registered Food Service Manager certified through the City of Dallas must be present at all times food is prepared and served. This blue certificate may be obtained from our Goforth Office: Code Co

*42 Dirty nonfood contact surfaces

Ice buildup on plumbing going to interior condenser of walk in freezer.

*21 PIC ensures food handlers properly trained

Employee was unclear on how to properly test sanitizing solution. Please review manufacturer's directions on how to properly prepare and test sanitizing solutions. Service providers may also be a

*10 Q.A. PPM - follow manufacturer's direction

Sanitizer in three compartment sink tested at 0ppm.