Hampton Inn, 155 Commerce Park Drive, Watertown, NY 13601 - Restaurant inspection findings and violations

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Business Info

Restaurant name: HAMPTON INN
Address: 155 Commerce Park Drive, Watertown, NY 13601
County: Jefferson
Local health department: Watertown District Office
Restaurant type: Restaurant
Total inspections: 53
Last inspection: 02/24/2016
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Inspection findings

Inspection date

Type

Comments
No violation noted during this evaluation. 02/24/2016Re-InspectionPart I - Item 5C sited previously was corrected. No violations observed. Part II - No violations observed.
No violation noted during this evaluation. 02/17/2016Inspectionsatisfactory
  • Critical: Potentially hazardous foods are not kept at or below 45oF during cold holding, except smoked fish not kept at or below 38oF during cold holding.
  • Wiping cloths dirty, not stored properly in sanitizing solutions
 01/29/2016Inspectionfacility is using Heartland waffle/pancake mix which has egg and milk on the ingredients no indication as to how to store the product when mixed. the mix uses water to reconstitute. batter is put out for service in the dispenser provided by the company with no refrigeration. all hot holding temperatures were good and cooler temperatures were good.
  • Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
  • Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
 01/12/2016InspectionFruit salad voluntarily discarded during inspection. Discussed effective ice bath practices such as larger and deeper pans of ice for storage. Manager agreed to provide accurate thermometers in overflow refrigerator in pump room.
No violation noted during this evaluation. 12/23/2015InspectionNo violations observed during the inspection. Entire service window is four hours (6am to 10am). Discussed cold holding of cucumber/lemon water at the coffee bar with operator.
No violation noted during this evaluation. 11/12/2015Inspection
No violation noted during this evaluation. 10/01/2015Inspection
  • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
 09/22/2015InspectionDigital metal stemmed food thermometer and latex gloves in use. Breakfast ended, eggs and sausage being thrown away at time of inspection. Cut fruit and whipped cream kept on ice and under sneeze guard during breakfast service, measures 40F at time of inspection. Fruit is thrown away daily after breakfast. All cleaning supplies and chemicals stored exclusively to food and service items. (1.5)
No violation noted during this evaluation. 08/06/2015Inspection
No violation noted during this evaluation. 06/17/2015Inspection
No violation noted during this evaluation. 02/26/2015Inspection
No violation noted during this evaluation. 01/06/2015Inspection
No violation noted during this evaluation. 12/05/2014Inspection
  • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
  • Critical: Potentially hazardous foods are not kept at or below 45oF during cold holding, except smoked fish not kept at or below 38oF during cold holding.
  • Critical: Enough refrigerated storage equipment is not present, properly designed, maintained or operated so that all potentially hazardous foods are cooled properly and stored below 45oF as required.
 11/26/2014Inspection
No violation noted during this evaluation. 11/25/2014Inspection
  • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
  • Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
 11/07/2014Inspection
No violation noted during this evaluation. 09/24/2014Inspection
No violation noted during this evaluation. 03/24/2014Inspection
No violation noted during this evaluation. 03/21/2014Inspection
No violation noted during this evaluation. 02/28/2014Inspection
No violation noted during this evaluation. 12/20/2013Re-Inspection
No violation noted during this evaluation. 11/21/2013Inspection
No violation noted during this evaluation. 11/21/2013Inspection
  • Critical: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
 11/08/2013Inspection
  • Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
  • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
 08/22/2013Inspection
  • Critical: Food from unapproved source, spoiled, adulterated on premises.
  • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
  • Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin
  • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
  • Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
  • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
  • Critical: Cracked/dirty fresh eggs, liquid or frozen eggs and powdered eggs not pasteurized.
  • Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
  • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
 08/02/2013Inspection
  • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
 03/11/2013Inspection
No violation noted during this evaluation. 01/31/2013Inspection
No violation noted during this evaluation. 01/29/2013Inspection
No violation noted during this evaluation. 12/13/2012Inspection
No violation noted during this evaluation. 09/13/2012Inspection
No violation noted during this evaluation. 05/21/2012Inspection
No violation noted during this evaluation. 02/27/2012Re-Inspection
  • Critical: Potentially hazardous foods are not kept at or below 45oF during cold holding, except smoked fish not kept at or below 38oF during cold holding.
 02/08/2012Inspection
  • Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
 12/07/2011Inspection
  • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
 10/26/2011Inspection
No violation noted during this evaluation. 03/17/2011Inspection
  • Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
 12/03/2010Inspection
No violation noted during this evaluation. 11/04/2010Inspection
No violation noted during this evaluation. 07/08/2010Re-Inspection
  • Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
 02/23/2010Re-Inspection
  • Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
 02/04/2010Inspection
No violation noted during this evaluation. 02/09/2009Inspection
No violation noted during this evaluation. 01/13/2009Inspection
No violation noted during this evaluation. 03/25/2008Inspection
No violation noted during this evaluation. 03/10/2008Re-Inspection
  • Critical: Potentially hazardous foods are not kept at or below 45oF during cold holding, except smoked fish not kept at or below 38oF during cold holding.
 02/15/2008Inspection
No violation noted during this evaluation. 04/19/2007Inspection
No violation noted during this evaluation. 03/20/2007Re-Inspection
  • Critical: Potentially hazardous foods are not kept at or below 45oF during cold holding, except smoked fish not kept at or below 38oF during cold holding.
 03/06/2007Inspection
No violation noted during this evaluation. 09/18/2006Inspection
No violation noted during this evaluation. 02/01/2006Re-Inspection
  • Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
  • Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
 01/18/2006Inspection5C - Observed 12 + individual cream cheese at 61 dF on counter at service line. According to food worker the product taken out of reachin cooler, placed in cold bowl and placed on ice for service at 8:00 am. Restocked as needed. Note: ice melted under pan. Product returned to cooler for rapid chill to 45 dF or below 5C - Observed 1/3 full metal carafe of skim milk at 53 dF on counter for service. According to food worker milk carafe refilled approximately 45 minutes prior to inspection. Milk voluntarily discarded during the inspection. 6A - Observed 12 + egg patties at 128 - 134 dF and 12+ sausage patties at 135 - 138 dF on hot hold unit for service. Precooked products reheated to 165 dF and in hot unit at 8:45 stated the food worker. Products removed and rapidly reheated to 165 dF and returned to service during the inspection.

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