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Safe Food and Water Safe Food and Water Safe Food and Water Safe Food and Water Food Temperature Control Food Temperature Control Food Temperature Control Food Temperature Control Food Identification Food Identification Food Identification Food Identification Utensils, Equipment and Vending Utensils, Equipment and Vending Utensils, Equipment and Vending Utensils, Equipment and Vending Physical Facilities Physical Facilities Physical Facilities Physical Facilities Person in Charge (Signature) COS COS R R 28 29 30 31 32 33 34 35 36 37 38 39 40 41 42 43 44 45 46 47 48 49 50 51 52 53 54 Pasteurized eggs used where required Water & ice from approved source Variance obtained for specialized processing methods Proper cooling methods used; adequate equipment for temperature control Plant food properly cooked for hot holding Approved thawing methods used Thermometers provided and accurate Food properly labeled; original container Insects, rodents, & animals not present Contamination prevented during food preparation, storage & display Personal cleanliness Wiping cloths: properly used & stored Washing fruits & vegetables In-use utensils: properly stored Utensils, equipment, & linens: properly stored, dried, & handled Single-use & single-service articles: properly stored & used Gloves used properly Food & non-food contact surfaces cleanable, Warewashing facilities: installed, maintained, & used; test strips Non-food contact surfaces clean Hot & cold water available; adequate pressure Plumbing installed; proper backflow devices Toilet facilities: properly constructed, supplied, & cleaned Garbage & refuse properly disposed; facilities maintained Physical facilities installed, maintained, & clean Adequate ventilation & lighting; designated areas used properly designed, constructed, & used Date: IN IN IN IN IN IN IN IN IN IN IN IN IN IN IN IN IN IN IN IN X IN IN IN IN IN IN Prevention of Food Contamination Prevention of Food Contamination Prevention of Food Contamination Prevention of Food Contamination Health Inspector (Signature) Follow-up: Sewage & waste water properly disposed Proper Use of Utensils Proper Use of Utensils Proper Use of Utensils Proper Use of Utensils 8/28/2014 Date of Follow-up: YES NO Circle designated compliance status (IN, OUT, N/O, N/A) for each numbered item Mark"X" in appropriate box for COS and/or R IN=in compliance OUT=not in compliance N/O=not observed N/A=not applicable COS=corrected on-site during inspection R=repeat violation FOODBORNE ILLNESS RISK FACTORS AND PUBLIC HEALTH INTERVENTIONS State of Maine Health Inspection Report Establishment Name Establishment Name Establishment Name Establishment Name License Expiry Date/EST. ID# License Expiry Date/EST. ID# License Expiry Date/EST. ID# License Expiry Date/EST. ID# No. of Risk Factor/InterventionViolations No. of Repeat Risk factor / Intervention Violations Score Score Score Score (optional) (optional) (optional) (optional) Date Date Date Date Time In Time In Time In Time In Time Out Time Out Time Out Time Out As Authorized by 22 MRSA ss 2496 Address Address Address Address City City City City Zip Code Zip Code Zip Code Zip Code Telephone Telephone Telephone Telephone License Posted License Posted License Posted License Posted Owner Name Owner Name Owner Name Owner Name Purpose of Inspection Purpose of Inspection Purpose of Inspection Purpose of Inspection Risk Category Risk Category Risk Category Risk Category HAMPTON INN LEWISTON 2 0 8/28/2014 11:00 AM 12:00 PM 15 LINCOLN ST LEWISTON 04243 [PHONE REDACTED] LINCOLN STREET HOTELIERS Page 1 of 4 / 25144 New Establishment Report Failed Closed IHH EATING AND LODGING License Type License Type License Type License Type Employee Health Employee Health Employee Health Employee Health Good Hygienic Practices Good Hygienic Practices Good Hygienic Practices Good Hygienic Practices Preventing Contamination by Hands Preventing Contamination by Hands Preventing Contamination by Hands Preventing Contamination by Hands Supervision Supervision Supervision Supervision PIC present, demonstrates knowledge, and performs duties 1 2 3 4 5 6 7 9 10 11 12 13 8 14 15 Approved Source Approved Source Approved Source Approved Source Protection from Contamination Protection from Contamination Protection from Contamination Protection from Contamination Management awareness; policy present Proper use of reporting, restriction & exclusion Proper eating, tasting, drinking, or tobacco use No discharge from eyes, nose, and mouth Hands clean & properly washed No bare hand contact with RTE foods or approved alternate method properly followed Adequate handwashing facilities supplied & accessible Food in good condition, safe, & unadulterated Required records available: shellstock tags parasite destruction Food separated & protected Food-contact surfaces: cleaned and sanitized Proper disposition of returned, previously served, reconditioned, & unsafe food Compliance Status Compliance Status 16 17 18 19 20 21 22 23 24 25 26 27 Risk Factors Risk Factors Risk Factors Risk Factors are improper practices or procedures identified as the most prevalent contributing factors of foodborne illness or injury. Public Health Interventions are control measures to prevent foodborne illness or injury. Proper cooking time & temperatures Proper reheating procedures for hot holding Proper cooling time & temperatures Proper cold holding temperatures Proper date marking & disposition Time as a public health control: procedures & record Consumer advisory provided for raw or undercooked foods Pasteurized foods used; prohibited foods not offered Food additives: approved & properly used Toxic substances properly identified, stored & used Compliance with variance, specialized process, & HACCP plan COS R COS Potentially Hazardous Food Time/Temperature Potentially Hazardous Food Time/Temperature Potentially Hazardous Food Time/Temperature Potentially Hazardous Food Time/Temperature Consumer Advisory Consumer Advisory Consumer Advisory Consumer Advisory Highly Susceptible Populations Highly Susceptible Populations Highly Susceptible Populations Highly Susceptible Populations Chemical Chemical Chemical Chemical Conformance with Approved Procedures Conformance with Approved Procedures Conformance with Approved Procedures Conformance with Approved Procedures OUT IN IN IN IN IN IN OUT IN IN IN IN IN IN IN IN IN IN IN IN IN IN IN IN IN IN IN R Proper hot holding temperatures Food obtained from approved source Food received at proper temperature Mark in box if numbered item is not in compliance Mark in appropriate box for COS and/or R COS=corrected on-site during inspection R=repeat violation GOOD RETAIL PRACTICES Good Retail Practices are preventative measures to control the addition of pathogens, chemicals, and physical objects into foods. HHE-600 Rev.01/07/10 ---PAGE BREAK--- State of Maine Health Inspection Report Establishment Name HAMPTON INN LEWISTON Address 15 LINCOLN ST City / State LEWISTON / ME As Authorized by 22 MRSA s 2496 Zip Code 04243 [PHONE REDACTED] Telephone Date Page 2 of 4 s 8/28/2014 Temperature Observations / 25144 Notes License Expiry Date/EST. ID# Temperature Location hot water 110 plus HHE-601(a)Rev.01/07/10 Person in Charge (Signature) Health Inspector (Signature) Date: 8/28/2014 ---PAGE BREAK--- Observations and Corrective Actions Violations cited in this report must be corrected within the time frames below, or as stated in sections 8-405.11 and 8-406.11 of the Food Code State of Maine Health Inspection Report Page 3 of 4 8/28/2014 Date Zip Code 04243 City / State LEWISTON ME 15 LINCOLN ST Address 25144 / License Expiry Date/EST. ID# HAMPTON INN LEWISTON Establishment Name 1: 2-102.12: N: No Certified Food Protection Manager. INSPECTOR NOTES: need 90 days 8: 6-301.14: N: Hand wash signage not provided for employee hand sink or lavatory. INSPECTOR NOTES: install 49: 5-202.13: C: Air gap required. INSPECTOR NOTES: install indirect drain culinary sink call when completed 10 days HHE-601(a)Rev.01/07/10 Page 3 of 4 Person in Charge (Signature) Health Inspector (Signature) Date: 8/28/2014 ---PAGE BREAK--- State of Maine Health Inspection Report Page 4 of 4 8/28/2014 Date Zip Code 04243 City / State LEWISTON ME 15 LINCOLN ST Address 25144 / License Expiry Date/EST. ID# HAMPTON INN LEWISTON Establishment Name Inspection Notes Certified Food Protection Manager Unless directed otherwise, all Eating Establishments are required to submit a copy of their Certified Food Protection Manager (CFPM) certificate. A CFPM must be hired within 90 days of a new eating establishment opening or when a CFPM leaves employment. For a list of CFPM courses and trainers go to http://www.maine.gov/healthinspection/training.htm Please provide a copy of this certification(s) to your inspector [ Susan Reny ] by emailing to [ [EMAIL REDACTED] ] or faxing to [PHONE REDACTED]. A copy may also be sent to Carol Gott, Health Inspection Program, 286 Water St. 3rd Floor, Augusta, ME 04333 or [EMAIL REDACTED]. Please include the name of your establishment and the establishment ID# with your certification(s). 2013 Maine Food Code Adoption The Maine Food Code was adopted in October of 2013. Please refer to our website for a copy, http://www.maine.gov/healthinspection. Following are a few of the major changes: " No Bare Hand Contact with Ready-To-Eat Food. Handlers are required to use gloves, utensils, deli papers, etc., to avoid bare hand contact with ready-to-eat food; " Establishments must have clean-up procedures for employees to follow following vomiting and diarrheal events; " Responsibilities of the person in charge for ill employees (exclusions and restrictions); and, " Date marking of Ready-to-eat potentially hazardous foods. Violation Correction Timeframe Critical violations should be corrected on site, but in any event, within 10 days. The licensee must contact the inspector when the critical violation has been addressed at 207-( 513-3125 Ext 3224 ) or email ( [EMAIL REDACTED] Non-critical violations must be corrected within 30 days. Failure to satisfactorily correct these violations before the follow-up inspection may result in enforcement proceedings by the Department to include fines and penalties, which are outlined in Sections 7, 8 and 9 of the Rules Relating to the Administration and Enforcement of Establishments Licensed by the Health Inspection Program available at http://www.maine.gov/healthinspection. License renewals can be denied if violations are not corrected within the noted timeframes. C= Critical violation and NC= Non-critical violation "Critical violation" means a provision of the Food Code that, if in non-compliance, is more likely than other violations to contribute to food contamination, illness or environmental health hazard. Additional Inspection Fee License fees provide for two inspections per year. When additional inspections are required, the Department may charge an additional $100 fee to cover the costs of each additional inspection or visit. Document Retention/Posting Pursuant to the Maine Food Code, the establishment's current license must be displayed. In addition, a sign or placard must be posted in a conspicuous area notifying consumers that a copy of the most recent inspection report is available upon request. CFPM certificates must be posted in a conspicuous area and must be available to the Department upon request. HHE-601(a)Rev.01/07/10 Page 4 of 4 Person in Charge (Signature) Health Inspector (Signature) Date: 8/28/2014