FOOD INSPECTION REPORT
CITY of BEAUMONT
Environmental Health Division
3040 College Street
Beaumont TX 77701
409-832-7463
Site Name: HAMPTON INN
Completed By: Pashae Randle At:5/9/25 11:20 am
Address: 3795 IH 10 S, BEAUMONT, 77705
Case Number: EHI2024-9944
Score: 81
3 Point Demerit
OUT 10. Food contact surfaces & returnables; Cleaned and sanitized at ppm/temp
Observed no sanitizer setup. A sanitizer solution must be setup at all times food or drink is being
prepared, served, and refreshed at least every 4 hours. Adequate strength for chlorine is 50 ppm.
Adequate strength for QAC is between 200-400 ppm. 228.113(1) 228.114(a)(5)(d). Cleaning of
Equipment and Utensils. Equipment, food-contact surfaces, nonfood-contact surfaces, and
utensils. (D) in equipment such as ice bins and beverage dispensing nozzles and enclosed
components of equipment such as ice makers, cooking oil storage tanks and distribution lines,
beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending
equipment: (i) at a frequency specified by the manufacturer; or (ii) absent manufacturer
specifications, at a frequency necessary to preclude accumulation of soil or mold. (1) Equipment
food-contact surfaces and utensils shall be clean to sight and touch. (5) Except when dry cleaning
methods are used as specified under §228.115(a) of this title, surfaces of utensils and equipment
contacting food that is not time/temperature control for safety shall be cleaned.
OUT 11. Proper disposition of returned, previously served or reconditioned
Observed dented cans.
Dented cans and out-of-date food products
must be removed from shelves. 228.83(e) Damaged foods. Heavily rim or seam-dented canned
foods, or packaged foods without the manufacturer's complete labeling, shall not be sold.
§228.81. Contaminated Food, Disposition. Discarding or reconditioning unsafe, adulterated,
contaminated food. (1) A food that is unsafe, adulterated, or not honestly presented as specified
under §228.61 of this title shall be reconditioned according to an approved procedure or
discarded. Condition 3-101.11 Safe, Unadulterated, and Honestly Presented. FOOD shall be safe,
unADULTERATED, and, as specified under § 3-601.12, honestly presented.P3-502.12 Reduced
Oxygen Packaging Without a Variance, Criteria. Reduced oxygen packaging (ROP)
encompasses a large variety of packaging methods where the internal environment of the
package contains less than the normal ambient oxygen level (typically 21% at sea level),
including vacuum packaging (VP), modified atmosphere packaging (MAP), controlled
atmosphere packaging (CAP), cool chill processing (CC), and sous vide (SV). Using ROP
methods in food establishments has the advantage of providing extended shelf life to many foods
because it inhibits spoilage organisms that are typically aerobic. ROP may also offer benefits
related to time and labor savings, portion control and quality retention. However, ROP can also
increase the potential for the growth of certain pathogens in the absence of the growth of
competing spoilage organisms. For example, if certain controls are not in place, the formation of
C. botulinum toxin may occur before spoilage renders the product unacceptable to the consumer.
IN 2. Proper Cold Hold temperature (41 F/45 F)
Upright freezer -9°
Upright cooler -31
2 Point Demerit
FOOD INSPECTION REPORT
CITY of BEAUMONT
Environmental Health Division
3040 College Street
Beaumont TX 77701
409-832-7463
Site Name: HAMPTON INN
Completed By: Pashae Randle At:5/9/25 11:20 am
Address: 3795 IH 10 S, BEAUMONT, 77705
Case Number: EHI2024-9944
Score: 81
OUT 21. Person in charge present, demonstration of knowledge, and perform duties
Observed Food manager on duty. §228.31. Responsibility. 228.33 (a) Except as
specified in subsection (b) of this section, the permit holder shall be the person in charge or shall
designate a person in charge and shall ensure that a person in charge is present at the food
establishment during all hours of operation where food or drink is manufactured, produced,
processed, prepared, served or otherwise manipulated. (b) In a food establishment with two or
more separately permitted departments that are the legal responsibility of the same permit holder
that are located on the same premises, the permit holder may, during specific time periods when
food is not being prepared, packaged, or served, designate a single person in charge who is
present on the premises during all hours of operation, and who is responsible for each separate
permitted food establishment on the premises.
§228.33. Certified Food Protection Manager and Food Handler Requirements. (a) At least one
employee that has supervisory and management responsibility and the authority to direct and
control food preparation and service shall be a certified food protection manager who has shown
proficiency of required information through passing a test that is part of an accredited program.
A certified food manager is required, within 10 days. A citation will be written for a repeat
offense.
The Food Manager certification can be obtained at the following websites:
[Link]
OUT 28. Proper Date Marking and disposition
Observed food products missing the prep and discard dates.
Food products not consumed must be date labeled 228.75(g)(1) (g) Ready-to-eat,
time/temperature control for safety food, date marking. (1) Except when packaging food using a
reduced oxygen packaging method as specified under §228.77 of this title, and except as
specified in paragraphs (5) and (6) of this subsection, refrigerated, ready-to-eat, time/temperature
control for safety (TCS) food prepared and held in a food establishment for more than 24 hours
shall be clearly marked to indicate the date or day by which the food shall be consumed on the
premises, sold, or discarded when held at a temperature of 5 degrees Celsius (41 degrees
Fahrenheit) or less for a maximum of 7 days. The day of preparation shall be counted as day
1(A) the day the original container is opened in the food establishment shall be counted as Day
1; Pf [28] and (B) the day or date marked by the food establishment may not exceed a
manufacturer’s use-by date if the manufacturer determined the use-by date based on food safety.
Pf [28] (3) A refrigerated, ready-to-eat time/temperature control for safety (TCS) food ingredient
or a portion of a refrigerated, ready-to- eat, time/temperature control for safety (TCS)
OUT 31. Adequate handwashing facilities; Accessible and properly supplied, used
Observed hand sink not used properly. Observed handsink was obstructed at start of inspection.
Hand-washing facilities must be adequately accessible and supplied with hand washing soap and
paper towels. Hand washing sink must be used for washing hands only. 228.223 (i) Handsinks.
(1) Location. An accessible and conveniently located handwash sink shall be provided in or
immediately adjacent to food preparation areas and restrooms. (2) Intended use. Handsink(s)
shall be used for no other purpose other than hand-washing.
FOOD INSPECTION REPORT
CITY of BEAUMONT
Environmental Health Division
3040 College Street
Beaumont TX 77701
409-832-7463
Site Name: HAMPTON INN
Completed By: Pashae Randle At:5/9/25 11:20 am
Address: 3795 IH 10 S, BEAUMONT, 77705
Case Number: EHI2024-9944
Score: 81
OUT 32. Food and Non-food Contact surfaces cleanable, properly designed, construct
Observed food stored in grocery
bags. Food products must be stored in or on surfaces intended for food contact. 228.101(a)- (a)
Characteristics. Materials that are used in the construction of utensils and food-contact surfaces
of equipment may not allow the migration of deleterious substances or impart colors, odors, or
tastes to food and under normal use conditions shall be: (1) safe; (2) durable, corrosion-resistant,
and nonabsorbent (3) sufficient in weight and thickness to withstand repeated warewashing; (4)
finished to have a smooth, easily cleanable surface; and (5) resistant to pitting, chipping, crazing,
scratching, scoring, distortion, and decomposition.
OUT 33. Warewashing Facilities; installed, maintained, used/Service sink or curb
1 Point Demerit
OUT 34. No Evidence of Insect contamination, rodent/other animals
Observed live gnat. Facility must exterminate for pests until pests have been eliminated. Please
forward next extermination report to health department. 228.186(k)(1-4) (k) Controlling pests.
The presence of insects, rodents, and other pests shall be control to eliminate their presence on
the premises by: (1) routinely inspecting incoming shipments of food and supplies; (2) routinely
inspecting the premises for evidence of pests; (3) using methods, if pests are found, such as
trapping devices or other means of pest control as specified under §228.204(b) and§228.208(b)
and (c) of this title; and (4) eliminating harborage condition
OUT 44. Garbage and Refuse properly disposed; facilities maintained
Observed the dumpster doors were open. 228.152(f)(1-2),(o) §228.152. Refuse, Recyclables, and
Returnables, Facilities on the Premises. (f) Outside receptacles. (1) Receptacles and waste
handling units for refuse, recyclables, and returnables used with materials containing food
residue and used outside the food establishment shall be designed and constructed to have tight-
fitting lids, doors, or covers
OUT 45. Physical facilities installed, maintained, and clean
Observed doors having gaps at bottoms. 228.174(e)(3)(f) Exterior walls and roofs, protective
barrier. Perimeter walls and roofs of a food establishment shall effectively protect the
establishment from the weather and the entry of insects, rodents, and other animals
FOOD INSPECTION REPORT
CITY of BEAUMONT
Environmental Health Division
3040 College Street
Beaumont TX 77701
409-832-7463
Site Name: HAMPTON INN
Completed By: Pashae Randle At:5/9/25 11:20 am
Address: 3795 IH 10 S, BEAUMONT, 77705
Case Number: EHI2024-9944
Score: 81
Total Demerits: 19 Received By:
Inspected By:
Print: Pashae Randle
FOOD INSPECTION REPORT
CITY of BEAUMONT
Environmental Health Division
3040 College Street
Beaumont TX 77701
409-832-7463
Site Name: HAMPTON INN
Completed By: Pashae Randle At:5/9/25 11:20 am
Address: 3795 IH 10 S, BEAUMONT, 77705
Case Number: EHI2024-9944
B/81