Hampton Inn Atlanta Perimeter Center

3 findings recorded on Nov 12, 2026. 2 marked corrected on site.

1. Violation recordedItem 2-2A ↗

   Employee health reporting

   PIC unable to provide employee health policy. 511-6-1.03(1)(c)2,3 - Demonstration (Pf) 2.

   Inspector’s full note

   Inspection item: Management knowledge, responsibilities, reporting

   Code 511-6-1.03(1)(c)2,3

   PIC unable to provide employee health policy. 511-6-1.03(1)(c)2,3 - Demonstration (Pf) 2. Explaining the responsibility of the person in charge for preventing the transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease; Pf 3. Describing the symptoms associated with the diseases that are transmissible through food; Pf New Violation.

   Official report · Item 2-2A ↗

   Correction status not recorded

2. Violation recordedItem 2-2D ↗

   Handwashing

   Observed hand washing sink out of paper towels in main kitchen. CA: b) Hand Drying Provision.

   Inspector’s full note

   Inspection item: Adequate handwashing facilities supplied & accessible

   Code 511-6-1.07(3)(b)

   Observed hand washing sink out of paper towels in main kitchen. CA: b) Hand Drying Provision. Each handwashing sink or group of adjacent handwashing sinks shall be provided with: 1. Individual, disposable towels; Pf 2. A continuous towel system that supplies the user with a clean towel; Pf 3. A heated-air hand drying device; Pf or 4. A hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures.Pf COS: Food employee unable to provide paper towels. EHS found napkins in front food service to use. Corrected On-Site. New Violation.

   Official report · Item 2-2D ↗

   Marked corrected on site

3. Violation recordedItem 11C ↗

   Thawing methods

   Observed egg omelettes stored and thawing in prep sink in main kitchen. Approved thawing method not used.

   Inspector’s full note

   Inspection item: Approved thawing methods used

   Code 511-6-1.04(6)(c)

   Observed egg omelettes stored and thawing in prep sink in main kitchen. Approved thawing method not used. Thawing. Except as specified in paragraph 4 of this subsection, time/temperature control for safety food shall be thawed: 1. Under refrigeration that maintains the food temperature at 41°F (5°C) or less; PF or 2. Completely submerged under running water: (i) At a water temperature of 70°F (21°C) or below, PF (ii) With sufficient water velocity to agitate and float off loose particles in an overflow PF, and (iii) For a period of time that does not allow thawed portions of ready-to-eat food to rise above 41°F (5°C), or (iv) For a period of time that does not allow thawed portions of a raw animal food requiring cooking to be above 41°F (5°C), for more than 4 hours including: (I) The time the food is exposed to the running water and the time needed for preparation for cooking PF, or (II) The time it takes under refrigeration to lower the food temperature to 41°F (5°C) PF; COS: Removed and placed in reach in cooler. Corrected On-Site. New Violation.

   Official report · Item 11C ↗

   Marked corrected on site

Correction status comes from the dated report. Later changes may not be recorded here.