Best Western Allatoona Inn and Suites

Observed potentially hazardous TCS foods (milk, butter, cream cheese, yogurt) in FFS RIC and milk dispenser, and left on counter. CA: All TCS foods being cold held must be held at 41 degrees F or below. COS: All items had been on breakfast displays for longer than 4 hours and PIC discarded milk, cream cheese, yogurt, and butter.

Observed PIC has not acquired Food Protection Manager Certification. CA: 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 safety manager who has shown proficiency of required information through passing a test that is part of an accredited program that conforms to the national standards for organizations that certify individuals. Certified Food Safety Managers must be designated to one food service establishment only and maintain and renew certification in accordance with the requirements of the examination taken.

Observed facility did not have the most recent inspection report displayed. CA: The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away.

Observed potentially hazardous TCS foods (milk, butter, cream cheese) in FFS RIC and milk dispenser, and left on counter. CA: All TCS foods being cold held must be held at 41 degrees F or below. COS: All items had been on breakfast displays for longer than 4 hours and PIC discarded milk, cream cheese, and butter.

Observed PIC has not acquired Food Protection Manager Certification. CA: 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 safety manager who has shown proficiency of required information through passing a test that is part of an accredited program that conforms to the national standards for organizations that certify individuals. Certified Food Safety Managers must be designated to one food service establishment only and maintain and renew certification in accordance with the requirements of the examination taken.

Observed chemical spray bottle unlabeled in kitchen. CA: All chemicals not in original containers must be labeled with common name. COS: PIC labeled working chemical spray bottle.

Observed Ozempic shot stored on top shelf of RIC above facility food items. CA: Medicines/toxics shall not be stored separate from facility food or equipment. COS: PIC relocated medicine.

Observed scrambled eggs improperly cooling in microwave at 94 degrees F. CA: Once critical control points for active cooling have been achieved, active cooling measure must be taken to cool food safely. COS: PIC stated eggs had been cooked in microwave 30 mins prior, and moved scrambled eggs to reach in freezer to rapidly cool.

Observed facility did not have the most recent inspection report displayed. CA: The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away.

Observed single service articles stored directly on the floor in kitchen. CA: All single service articles must be stored 6" or higher off the floor. COS: PIC relocated single service napkins.

Observed employee personal items stored improperly in RIC above facility food items. CA: All employee personal items shall be stored in order to prevent contamination of facility food or equipment. COS: PIC relocated employee food in RIC to proper area.

Observed PIC has not acquired Food Protection Manager Certification. CA: 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 safety manager who has shown proficiency of required information through passing a test that is part of an accredited program that conforms to the national standards for organizations that certify individuals. Certified Food Safety Managers must be designated to one food service establishment only and maintain and renew certification in accordance with the requirements of the examination taken. EHS has given PIC 60 days to get certification.

Observed chemical spray bottle that did not indicate what chemical was inside. CA: Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material.

Observed facility did not have the most recent inspection report displayed. CA: The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away.

Observed employee personal food stored in reach-in cooler above butter and cream cheese. CA: Areas designated for employees to eat, drink, use tobacco products and electronic devices shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination.

Observed employee personal food stored in reach-in cooler above butter and cream cheese. CA: Discussed with PIC that employee food should be stored in a designated location below food being served and labeled employee items

Observed coffee stir sticks lip contact area not protected from contamination. CA: Discussed with PIC buying dispenser or switching to individually wrapped stir sticks

Observed potentially hazardous TCS foods (yogurt, cream cheese) improperly cold holding above 41 degrees Fahrenheit in the self-serve reach-in cooler on the breakfast bar (See temp log). CA: Discussed with PIC. PIC discarded out of temp items. Cooler will not be used for TCS foods until unit is repaired or replaced. If replaced the cooler needs to be commercial (NSF/ANSI certified).