Holiday Inn Express

Observed employee personal drink (tumbler cup) and employee food container (opened) stored on prep top counter by cooling foods. CA: Employee drinks shall be stored in a single service cup with a lid and straw, stored in an area in order to prevent potential contamination. Employees may not eat in kitchen. COS: PIC removed employee food and drink

Observed TCS foods cooling on counter top temping under 135 degrees F (see temp log) not under an active cooling measure or being actively monitored. CA: Cooling foods shall be closely monitored for ensure critical control points are being met. Once foods hit critical control points have been achieved, an approved active cooling measure shall be taken to ensure proper cooling. COS: PIC placed foods in cooler to actively cool.

Observed employee cell phone on prep top counter. CA: Employee items shall be stored in a designated area in order to prevent potential contamination of facility food or equipment. COS: PIC relocated cellphone.

Observed ice scoop stored handle-down in ice bin. CA: Scoops must be stored where the handle does not contact food.

Observed stored dishes not inverted. CA: cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored where they are not exposed to splash, dust, or other contamination.

Observed personal items on prep table. CA: Employee items must be stored in designated areas.

Observed raw bacon stored above cartons of pasteurized egg product.CA: Food shall be protected from cross contamination by arranging each type of food in equipment so that cross contamination of one type with another is prevented. COS: Food was discarded.

Observed several TCS foods being held above 41°F in the large reach in cooler for over 4 hours. See temp log. CA: Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F or below or 135°F or above. COS: Food was discarded.

Observed TCS precooked omelets sitting out on prep tops for over 4 hours with a temperature of 58°F. CA: Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above. COS: Food was discarded.

Observed omelets being hot held in a warmer box at 88°F. CA: Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F or below or 135°F or above. COS: Food was discarded.

Observed employee personal drink(water bottle) stored on a food prep table. CA: Personal drinks must be a single service beverage cup with a secure lid and straw that is handled and stored away from the kitchen to prevent contamination. COS: Water bottle was discarded.

Observed multiple items past their marked 7 day dates still in the reach in cooler. CA: A food that requires date marking shall be discarded if it exceeds 7 days, not including the time that the product is frozen. COS: Food was discarded.

Observed CFSM certificate being expired by several months. CA: PIC will retest within 60 days and submit documentation to EH

Observed Time and Temperature Control for Safety foods not cooled from 135°F to 41°F within 6 hours; foods pulled from the chafing dishes to cool at 9:30 were >41°F at 3:45PM: sausage gravy 59°F, vegetable omelet 70°F, cheese omelet 65°F, sausage patty 60°F, sausage links 70°F, see temps. Foods were tightly wrapped and placed in the reach in cooler. CA: Instructed PIC that foods must be actively monitored and cooled from 135-70°F within 2 hours and then from 70-41°F within 4 additional hours. Cooling methods include not tightly wrapping hot foods and placing them in an ice bath and/or in the reach in freezer; foods above 70°F should not be placed in the reach in cooler as this can raise the temperature of the cooler. The improperly cooled foods were discarded.