Holiday Inn Express & Suites

Observed sausage links and patty and sliced ham within hot holding unit with temperatures below 135F. Items were placed within unit one hour prior to inspection. Unit was at the max setting, discussed cooking procedures and items were cooked from frozen.

511-6-1.04(6)(f) - Time/Temperature Control for Safety; Hot Holding (P) (f) Time/Temperature Control for Safety Food, Hot and Cold Holding. 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, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P

Corrective action: Items were reheated above 165F. Discussed with PIC to ensure if items were cooked from frozen to check temperature and service once they reach the proper temperature.

Observed kitchen hand sink (located on left side of three compartment sink) with no hand soap; only paper towels and hand sanitizer dispenser. Soap location was requested and found within storage of other kitchen chemicals at the right end of the three compartment sink.

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

Corrective action: Discussed with PIC to have soap or other hand cleanser readily available within the hand sink area for ease of access.

Observed three compartment sink leaking from the side of faucet when opened.

511-6-1.06(2)(r) - System Maintained in Good Repair (P, C) (r) System Maintained in Good Repair. A plumbing system shall be repaired according to law; P and maintained in good repair.

Corrective action: Discussed with PIC to have faucet repair as soon as possible.

Observed open hole on the wall of three compartment sink where piping is located.

511-6-1.07(5)(a),(b) - Good Repair, physical facilities maintained; Cleaning, Frequency & Restrictions, cleaned often enough to keep them clean (C) (5) Maintenance and Operation.

(a) Good Repair. All physical facilities shall be maintained in good repair.

Corrective action: Discussed with PIC to have management repair/seal wall.

Observed inspection report from from 3/4/2024 posted for public viewing. EH advised 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. EHS informed PIC of the need to post the most recent inspection report for public viewing.

Observed facility reusing bulk egg container to hold sausage gravy. EH advised PIC single-service and single-use articles may not be reused. PIC is to remove and add additional containers for storage.

Observed the need to lift two cases of single service cups off floor in corner of main kitchen prep area (closest to popcorn machine). EH advised PIC Equipment, Utensils, Linens, and Single-Service and Single-Use Articles.

1. Except as specified in paragraph 4 of this subsection, cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored:

(i) In a clean, dry location;

(ii) Where they are not exposed to splash, dust, or other contamination; and

(iii) At least 6 inches (15 centimeters) above the floor. PIC is to move/lift.

Observed dumpster sliding doors open on bulk dumpster at rear of facility. EH advised PIC lids are to be tight fitting. PIC is to close.

Observed the need to designate personal items/items no needed for the food service as plastic hangers were on drainboard and jack stored atop of boxes in main kitchen area. EH advised PIC that an area for employee items should be designated and items stored properly. Items to be moved.

EHS observed facility lacking employee health reporting forms for kitchen employees.

Food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with the Chapter, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food; Pf and EHS sent forms over to PIC for all employees to sign. PIC is to have all employees sign and to keep them on file. This must be corrected by 12/10/24

EHS observed the kitchen hand sink with out any soap present. The only soap present was on the opposite side of the kitchen on a cart.

(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 Informed PIC to ensure that hand soap is always available at sink. PIC is to place hand soap at sink. This must be corrected by 12/09/24

EHS observed facility lacking response procedures for fecal and vomit spills. PIC informed EHS that they do not have the kit. (6) Responding To Contamination Events. A food establishment shall have procedures for employees to follow 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 will send over response procedures. PIC is to implement a response procedure. This must be corrected by 12/9/24

EHS observed a bottle of a pink chemical stored on cart near 3C sink without a label in main kitchen. (b) Working Containers, Common Name. 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. Informed PIC to have chemical bottled labeled with common name. This must be corrected by 12/9/24

EHS observed two packages of food stored directly on the floor near REF in main kitchen.

(iii) At least 6 inches (15 cm) above the floor. Informed PIC to have removed from direct floor. This must be corrected by 12/9/24

1. Except as specified in paragraphs 2 and 3 of this subsection, food shall be protected from contamination by storing the food:

EHS observed facility using towels that were unclean as liners in cabinets at breakfast bar.

(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: (ii) Used for no other purpose. Informed PIC that towels cannot be used and suggested using a cleanable item for liners. This must be corrected by 12/10/24

EHS observed facility re-using a bag packaging for apples to store cream cheese in REF.

(r) Single-Service and Single-Use Articles, Use Limitation

1. Single-service and single-use articles may not be reused Informed PIC that single -service items cannot be re-used. PIC is to toss bag. This must be corrected by 12/10/24

EHS observed food debris inside of toasters in breakfast bar area. 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 toasters cleaned. This must be corrected by 12/10/24

Observed ServSafe certificate was registered under a different name. Food service establishments shall have in its employ a Certified Food Safety Manager (CFSM) as specified in paragraph (b) of this subsection to ensure food safety is being managed within the food service establishment during all hours of operation as specified within paragraph (d) of this subsection. EHS informed PIC of the need to take/re-take the ServSafe exam by 5/4/24.

Observed cans of gravy on the floor under the prep table. (q) Food Storage.

1. Except as specified in paragraphs 2 and 3 of this subsection, food shall be protected from contamination by storing the food:

(i) In a clean, dry location;

(ii) Where it is not exposed to splash, dust, or other contamination; and

(iii) At least 6 inches (15 cm) above the floor.

2. Food in packages and working containers may be stored less than 6 inches (15 cm) above the floor on case lot handling equipment if the equipment can be moved by hand or by conveniently available apparatuses such as hand trucks and forklifts. EHS informed PIC that all items should be elevated off the floor.

Observed breakfast attendant in the process of breaking down breakfast without a hair restraint. (i) Hair Restraints.

1. Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch. EHS informed PIC that hair restraints must be worn at all times while working in the food prep area/handling food.

Observed old score from 4/24/23 posted for public viewing. 1. 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. EHS informed PIC of the need to post the most recent inspection report for public viewing.

Observed water and food debri still inside the chafing pans on the serving line; bread crumbs in the base of the toaster oven. 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 informed PIC that equipment should be cleaned thoroughly at the end of each shift.

Observed a jacket hanging on the prep table can opener, shirt on the shelving with pre-packaged foods, and what looked like an apron hanging on the prep sink. (b) Designated Areas for Employee Activity.

1. Areas designated for employees to eat, drink, and use tobacco shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination.

2. Lockers or other suitable facilities shall be located in a designated room or area where contamination of food, equipment, utensils, linens and single-service and single-use articles cannot occur. EHS informed PIC that employee belongings should be kept in a designated area separate from facility items.

Observed female attendant and manager/owner were unaware of facility operations when EHS questioned on various concerns. (1) Demonstration of Knowledge. Based on the risk of foodborne illness inherent to the food service operation, during inspections and upon request, the person in charge shall demonstrate to the Health Authority knowledge of foodborne disease prevention, application of the Hazard Analysis Critical Control Point principles, and the requirements of this Chapter. The person in charge shall demonstrate this knowledge in one of the following ways:

(a) Compliance with Chapter. Complying with this Chapter by having no violations of Priority Items during the current inspection; Pf

(b) Certified Food Service Manager. Being a certified food service manager who has shown proficiency of required information through passing a test that is part of an accredited program; Pf or

(c) Correct Answers to Food Safety Questions. Responding correctly to the inspector's questions as they relate to the specific food operation. EHS informed PIC that they should be knowledgeable of the facility operations when the Head Breakfast attendant is not on-site.

Observed facility's ServSafe certification could not be validated. EHS informed PIC of the need to retake the ServSafe course OR contact ServSafe as the individual listed could not be validated in their system. Food service establishments shall have in its employ a Certified Food Safety Manager (CFSM) as specified in paragraph (b) of this subsection to ensure food safety is being managed within the food service establishment during all hours of operation as specified within paragraph (d) of this subsection. Facility has until 9/13/2023 to obtain certification.

Observed female attendant did not have an employee health reporting form available. Food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with the Chapter, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food. EHS informed the manager/owner that all staff should be notified of the health reporting agreement and have a signed form on-site.

Observed the handsink in the hall bathroom with no hot water. (c) Handwashing Sink Installation.

1. A handwashing sink shall be equipped to provide tempered water at a temperature of at least 100ºF (38ºC) through a mixing valve or combination faucet. EHS informed PIC of the need to address the hot water issue in the hall bathroom.

Observed facility with dishes in the sink and no soap presence, rinsing set-up or sanitizing set-up and the sanitizing solution appeared as if it had not been used. (n) Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration, and Hardness. A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation at contact times specified under subsection (8)(b)3 of this Rule shall meet the requirements specified in DPH Rule 511-6-1-.07(6)(g), shall be used in accordance with the Environmental Protection Agency (EPA)-registered label use instructions P, and shall be used as follows:

1. A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart; P

Concentration Range Minimum Temperature

MG/L PH 10 or less oF (oC) PH 8 or less oF (oC)

25-49 120 (49) 120 (49)

50-99 100 (38) 75 (24)

100 55 (13) 55 (13)

2. An iodine solution shall have a minimum temperature of 68°F (20°C)P minimum concentration between 12.5 ppm and 25 ppm, P and pH of 5.0 or less or a pH no higher than the level for which the manufacturer specifies for the solution to be effective; P

3. A quaternary ammonium compound solution shall have a minimum temperature of 75ºF (24ºC), P have a concentration as specified in DPH Rule 511-6-1-.07(6)(g) and as indicated by the manufacturer’s use directions included in the labeling, P and be used only in water with 500 ppm hardness or less or in water having a hardness no greater than specified by the EPA-registered label use instructions; P

4. If another solution of a chemical specified under paragraphs 1 through 3 of this subsection is used, the permit holder shall demonstrate to the Health Authority that the solution achieves sanitization and the use of the solution shall be approved; P

5. If a chemical sanitizer other than chlorine, iodine, or a quaternary ammonium compound is used, it shall be applied in accordance with the EPA-registered label use instructions ;P and

6. If a chemical sanitizer is generated by a device located on-site at the food service establishment, it shall be used as specified in 1-5 of this subsection and shall be produced by a device that:

(i) complies with law as specified in sections 2(q)(1) and 12 of the Federal Insecticide, Fungicide, and Rodenticide Act (FIFRA), P

(ii) complies with 40 CFR 152.500 Requirement for Devices and 40 CFR 156.10 Labeling Requirements, P

(iii) displays the EPA device manufacturing facility registration number on the device, Pf and

(iv) is operated and maintained in accordance with manufacturer’s instructions. Pf.

7. On-site chemical sanitizer generating equipment with active ingredients, such as copper, must be registered as pesticides. The active ingredient may be part of the equipment or separately added. EHS informed manager/owner that dishes/equipment must be washed using the wash, rinse, sanitize steps of cleaning.

Observed food from the hot holding line placed in the refrigerator tightly wrapped in plastic wrap. 2. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be:

(i) Arranged in the equipment to provide maximum heat transfer through the container walls; and

(ii) Loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. EHS loosely wrapped the containers and informed the manager/owner to inform staff of the need to loosely wrap product to allow adequate venting and cooling.

Observed boxes of dry goods, cinnamon rolls, and shelf stable orange juice stored on the floor in the kitchen; delivery was the prior thursday. (q) Food Storage.

1. Except as specified in paragraphs 2 and 3 of this subsection, food shall be protected from contamination by storing the food:

(i) In a clean, dry location;

(ii) Where it is not exposed to splash, dust, or other contamination; and

(iii) At least 6 inches (15 cm) above the floor.

2. Food in packages and working containers may be stored less than 6 inches (15 cm) above the floor on case lot handling equipment if the equipment can be moved by hand or by conveniently available apparatuses such as hand trucks and forklifts.

3. Pressurized beverage containers, cased food in waterproof containers such as bottles or cans, and milk containers in plastic crates may be stored on a floor that is clean and not exposed to floor moisture. EHS informed PIC that all items should be elevated off the floor.

Observed female breakfast attendant working without a hair restraint. i) Hair Restraints.

1. Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch.

2. This does not apply to employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food, clean utensils and linens and unwrapped single-service and single-use articles. EHS informed PIC that a hair restraint should be worn at all times while working with food/in the food prep area.

Observed facility with chlorine test strips and quaternary ammonium sanitizer. (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 EHS informed the manager/owner that they would need to purchase the correct test strips for the sanitizer they intend to use.

Observed the following: employee coke in the REF with facility items; employee phone and money on the box of coffee cups; employee backpack/purse stored on shelving with facility shelf stable items. EHS informed PIC that employee belongings should be kept separate from facility items to prevent contamination.