QUALITY INN WILLISTON RD

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed the reach-in coolers and reach-in freezers have accumulation of food debris spills. ALSO, the guest microwave in the dining has debris.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the juice machine point of contact for the nozzles has dried build up. ALSO, gaskets for the reach-in cold hold units have an accumulation of crumbs. And the area under the cereal catch pans have an accumulation of overflow of cereal.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed butter chip in the dining area reach-in cooler, 48F.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed: butter chip in the dining area reach-in cooler, 48F.

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Observed: a clean up plan was not available for review. A copy was emailed.

Basic - No Heimlich maneuver/choking sign posted. Observed: the choking poster was not visible/available for review. One was emailed.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed debris in the kitchen drawers that hold test strips and thermometer.

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Observed person in charge at establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Inspector provided vomitting and diarrhea procedure.

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Observed person in charge cannot provide verifiable proof that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.

Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Observed three-compartment sink set up as wash, sanitize and rinse. Discussed with employee the correct order of washing. Inspector provided Manila dishwashing Procedure. Corrective Action Taken

High Priority - Displayed food not properly protected from contamination. Observed whole apples displayed not wrapped after being washed. Employee washed and wrapped the apples Corrected On-Site