MICROTEL INN & SUITES

EHS observed the soap dispenser had soap in it but did not work so w=soap did not come out.

CA-PIC needs to make sure that the hand sink always have soap available for employees to wash their hands.

511-6-1.07(3)(a) - Handwashing Cleanser, Availability (Pf) (3) Numbers and Capacities.

(a) Handwashing Cleanser, Availability. Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. Pf

EHS requested for the bodily fluid kit. PIC could not locate kit.

CA--PIC needs to make sure that the facility has a bodily fluid kit at all times on the property.

511-6-1.03(6) - Clean-up of Vomiting and Diarrheal Events(Pf) (6) Responding To Contamination Events. A food establishment shall have written procedures for employees to follow and an EPA registered disinfectant effective against Norovirus available on-site at the food service establishment when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter.Pf

EHS requested for test strips. PIC could not locate item.

CA-PIC needs to make sure that the facility always have test strips located in the facility.

511-6-1.05(3)(h),(i),(j) - Temperature Measuring Device, Manual Warewashing; Sanitizing Solutions, Testing Device (Pf) (h) Temperature Measuring Devices, Manual and Mechanical Warewashing.

1. In manual warewashing operations, a temperature measuring device shall be provided and readily accessible for frequently measuring the washing and sanitizing temperatures. Pf

2. In hot water mechanical warewashing operations, an irreversible registering temperature indicator shall be provided and readily accessible for measuring the utensil surface temperature. Pf

(i) Sanitizing Solutions, Testing Devices. A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided. Pf

j) Cleaning Agents and Sanitizers.

1. Cleaning agents that are used to clean equipment and utensils as specified under section (7) of this Rule, shall be provided and available for use during all hours of operation. Pf

2. Except for those that are generated on-site at the time of use, chemical sanitizers that are used to sanitize equipment and utensils, as specified under Section (8) of this Rule, shall be provided and available for use during all hours of operation. Pf

EHS observed the reach in cooler in need of a cleaning. At the bottom of the unit there was a lot of food debris.

CA-PIC needs to make sure that employees are routinely cleaning the reach in cooler to reduce build up inside of units.

511-6-1.05(7)(a)2,3 - Equipment, Food/Nonfood-Contact Surfaces, and Utensils, food-contact surfaces of cooking equipment & nonfood-contact surfaces free of accumulations (C) 2. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations.

3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

EHS observed the microwave in the kitchen had food stains on the door on the inside. EHS also observed food debris at the bottom of the reach in cooler. In the reach in freezer there was orange stains at the bottom.

CA-PIC needs to make sure employees are routinely cleaning the microwave and cold holding units to reduce food stains and debris from appearing.

511-6-1.05(7)(a)2,3 - Equipment, Food/Nonfood-Contact Surfaces, and Utensils, food-contact surfaces of cooking equipment & nonfood-contact surfaces free of accumulations (C) 2. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations.

3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

EHS observed facility using wiping cloths from hotel as liners for dishes and under sink for chemicals in main kitchen.

m) Wiping Cloths, Use Limitation.

1. Cloths in-use for wiping food spills from tableware and carry-out containers that occur as food is being served shall be:

(i) Maintained dry; and

(ii) Used for no other purpose Informed PIC that wiping cloths cannot be used for no other purpose but to clean surface spaces. This must be corrected by 06/17/24

EHS observed facility using wiping cloths from hotel as liners for dishes and under sink for chemicals in main kitchen.

m) Wiping Cloths, Use Limitation.

1. Cloths in-use for wiping food spills from tableware and carry-out containers that occur as food is being served shall be:

(i) Maintained dry; and

(ii) Used for no other purpose Informed PIC that wiping cloths cannot be used for no other purpose but to clean surface spaces. This must be corrected by 06/17/24

EHS observed ice buildup in reach in freezer in main kitchen. PIC informed EHS that if freezer door isn't closed completly it freezes over. Owner has contacted maintenance, however does not have a work order. PIC says owner just contacts repair company.

2. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations.

3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Informed PIC to have ice removed and REFrezzer repaired or replaced. This must be corrected by 11/3/23