HOLIDAY INN EXPRESS & SUITES

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -ceiling vent above 3 compartment sink

Basic - Equipment in poor repair. -rusted/chipped wire rack for air drying

High Priority - Sanitizer not used in accordance with the manufacturer's recommendations. -peroxide sanitizer used to sanitize food contact equipment. Person in charge corrected employee. Equipment has been set aside for re-cleaning/sanitizing Corrected On-Site

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. -boiled eggs

Basic - Cardboard used to line nonfood-contact shelves. -cardboard used to line pans under oven Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -fan hung up in corner below ceiling tile

Basic - Old labels stuck to food containers after cleaning.

Intermediate - Spray bottle containing toxic substance not labeled.

Basic - Reach-in cooler with rust that has pitted the surface.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Milk 50F, single service cream cheese 49F inside small cooler up front. Employee states recently stocked less than 30 minutes prior. Cream cheese is stacked inside small cooler. Advised to monitor unit each hour to ensure dairy has lowered to 41F or below internal. If unit is not reliable, do not hold temperature sensitive food overnight. Advised to check each morning.

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. Corrected On-Site

Basic - Ice buildup in reach-in freezer.

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. -equipment/pans/utensils not sanitized after being washed and rinsed. Discussion with person in charge who had employee fill sanitizer basin and sanitized equipment Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -bulk half n half 57F, person in charge states less than 2 hours since last rotation. Advised to use time ad a public health control by marking container for 4 hour use.

Basic - Ceiling tiles missing.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -cell phone on countertop in front of microwave and container of bread/bagels Corrected On-Site

Basic - Old labels stuck to food containers after cleaning.

Basic - Single-service items for customer self-service not properly protected to prevent contamination. -next to retail shop in lobby near desk. Utensils intended for customer self service must be either inverted, wrapped, or contained in a manner that allows customers to touch non food contact end. Corrected On-Site

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. -boiled eggs not in shell. Wrapped on site

Basic - Cleaned and sanitized equipment or utensils not properly stored in an area that can prevent accidental contact when using 3 compartment sink. -tongs

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Personal bag hanging on can opener inside kitchen Corrected On-Site

Basic - Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid. Precooked sausages, eggs at room temperature for purposes other than prepping.

Basic - Insect control device over/on food preparation area. -fly trap on top of countertop out front Corrected On-Site