THE INN ON FLEMING

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items on buffet line in kitchen: boiled egg (47F - Cold Holding); butter (46F - Cold Holding). Manager stated items placed on counter two hours prior to temperature being taken. Manager moved items to reach-in freezer to reduce temperature to 41F. Corrective Action Taken

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. No written procedure available. Inspector provided operator with written procedure. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Inside of ice machine next to prep sink.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit available.

Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Shelf beneath prep sink next to ice machine.

Basic - Stored food not covered. Muffins in reach-in cooler next to ice machine. Manager wrapped items with plastic. Corrected On-Site

Intermediate - No soap provided at handwash sink. Corrected On-Site