SLEEP INN

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -individual butter packets at 50°f in cooler in customer self service area. In cooler less than 4 hours. Operator moved to another cooler.

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

Intermediate - No probe thermometer provided to measure temperature of food products. Repeat Violation

Basic - Food stored on floor. -case of sugar packets stored on kitchen floor.

Basic - Interior of oven/microwave has accumulation of food debris.

Basic - No conspicuously located ambient air temperature thermometer in holding unit. -small cooler on counter in customer self service area.

Basic - Nonfood-contact surface soiled with food debris. -kitchen cabinets soiled.

Basic - Reach-in cooler interior has accumulation of soil residues.

Basic - Single-service articles improperly stored. -case of paper cups on floor in kitchen.

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

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in kitchen.

Intermediate - No probe thermometer provided to measure temperature of food products.

Basic - Food stored on floor. -case of bananas on floor in kitchen.

Basic - No conspicuously located ambient air temperature thermometer in holding unit.

Basic - Single-service articles improperly stored. -case of takeout containers stored on floor.

Basic - Unwrapped single-service utensils not presented so that only the handles are touched.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Gravy at 119°f. Operator turned temperature up on unit.

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

Intermediate - No probe thermometer provided to measure temperature of food products.

Basic - Food stored on floor, cases of waffle mix, orange juice and half and half.

High Priority - Employee washed hands with no soap.

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Sausage and eggs hot holding between 108°f and 121°f. In warmer 2 hours. Operator voluntarily discarded.

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.

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

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.

Intermediate - No probe thermometer provided to measure temperature of food products. Corrected On-Site

Intermediate - No soap provided at handwash sink.

Intermediate - Spray bottle containing toxic substance not labeled.

Intermediate - Whole fruit displayed for self-service not wrapped. Apples in customer self service area.

Basic - Interior of oven has accumulation of black substance/grease/food debris.

Basic - No conspicuously located ambient air temperature thermometer in small cooler on counter in customer self service area.

Intermediate - Handwash sink not accessible for employee use at all times.

Basic - No conspicuously located ambient air temperature thermometer in holding unit, small cooler on counter in customer self service area.

Basic - Single-service articles improperly stored, plastic bowls stored on floor.