HAMPTON’S RESTAURANT Inspection – October 21, 2024

High Priority 3

#6High Priority12A-12-4

High Priority – Employee switched from working with raw food to ready-to-eat food without washing hands. -handled raw shell eggs and then touched toast. Toast discarded.

#7High Priority09-01-4

High Priority – Employee touching ready-to-eat food with their bare hands – food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure.

#8High Priority03A-03-5

High Priority – Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Operator moved to reach in cooler. **Corrective Action Taken**

Corrective Action Taken

Intermediate 1

#9Intermediate02C-02-5

Intermediate – Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -meatloaf in walk in cooler.

Basic 5

#1Basic12B-07-4

Basic – Employee beverage container on a food preparation table or over/next to clean equipment/utensils.

#2Basic05-09-4

Basic – No conspicuously located ambient air temperature thermometer in holding unit. **Corrected On-Site**

Corrected On-Site

#3Basic23-03-4

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, or dust. -cart by pressure fryers.

#4Basic22-16-4

Basic – Reach-in cooler interior/shelves have accumulation of soil residues.

#5Basic14-33-4

Basic – Reach-in cooler shelves with rust that has pitted the surface.

Florida Food Watch