COMFORT INN & SUITES

Observed bowl of scrambled eggs and turkey sausage stored within reach in cooler above 41F at around 11:30am. The food was marked 2-19-2026.

511-6-1.04(6)(d) - Cooling (P) (d) Cooling.

1. Cooked time/temperature control for safety food shall be cooled:

(i) Within 2 hours from 135°F (57°C) to 70°F (21°C); P and

(ii) Within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or less. P

Corrective action: Items discarded. Discussed with PIC, proper cooling procedures

Observed PIC could not provide health agreement forms and when discussing with owner; mentioned it was never asked for.

511-6-1.03(2)(a)-(n)(p),(q) - Responsibility of PIC (Pf)

(o) Reporting Responsibilities. 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

Corrective action: To email Health Agreement form documentation to the PIC and explained all employees working the kitchen need to have it signed and accessible when inspected.

Observed hand-held strainer on the floor under the three compartment sink.

511-6-1.05(10)(e)1,2,4 - Equipment, Utensil, Linens, stored 6" off floor in clean, dry location (C) (e) 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. 2. Clean equipment and utensils shall be stored as specified under paragraph 1 of this subsection and shall be stored:

Corrective action: Had PIC remove strainer from the floor.

Observed stains on single use cups within opened bag at breakfast area with stains within the cups .

511-6-1.05(10)(g)(1)&(3) - Kitchenware and Tableware, Single-service/-use items properly handled to protect food-/lip-contact surfaces (C) (g) Kitchenware and Tableware.

1. Single-service and single-use articles and cleaned and sanitized utensils shall be handled, displayed, and dispensed so that contamination of food-and lip-contact surfaces is prevented.

Corrective action: Had PIC discard bag. Discussed to properly seal bag after opening to prevent contamination of the articles.

Observed non-commercial microwave and toaster oven within kitchen.

511-6-1.5 (2)(jj) - Food Service Equipment, Acceptability. Food service equipment must be commercial grade equipment and designed and built according to standards set by American National standards Institute (ANSI) accredited certification programs. Such an accredited program includes, but is not limited to, one offered by the National Sanitation Foundation, or Underwriters Laboratories. Food equipment that is certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program is deemed to comply with subsections (1) and (2) of this Rule when used for its intended purpose.

Corrective action: Discussed with PIC that all equipment is required to be commercial and to replace existing

Observed no sanitizer test strips within facility. PIC could not provide test strips.

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

(i) Sanitizing Solutions, Testing Devices. A test kit or other device that accurately

Corrective action: Discussed with PIC to acquire test strips.

Observed area within cabinet where concentrate juice kept with sticky residual concentrate stuck at the bottom.

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.

(b) Cleaning, Frequency and Restrictions.

1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

Corrective action: Discussed with PIC to have area cleaned.

EHS observed individually wrapped apples located in the continental breakfast service area; however, no separate vegetable wash sink was observed in the main kitchen. PIC indicated that the facility washes the apples in the left or right compartment of the 3C sink, after which they are wrapped for service.

511-6-1.04(4)(g) - Washing Fruits & Vegetables (Pf) (g) Washing Fruits and Vegetables.

1. Except as specified in paragraphs (g)2 and 3 of this subsection and except for whole, raw fruits and vegetables that are intended for washing by the consumer before consumption, raw fruits and vegetables shall be thoroughly washed in water, in a sink designated for that purpose only, to remove soil and other contaminants before being cut, combined with other ingredients, cooked, served, or offered for human consumption in ready-to-eat form.

CA: Advised PIC that vegetables are to be wash in a sink separate from the 3C sink, marked specifically for use only as a vegetable wash sink. Informed PIC that either a new sink must be established in the kitchen area or prewashed apples must be sourced for food service.

EHS observed food service permit not posted for public viewing. PIC stated its always been in office for 7 years.

1. Post the permit in a location in the food service establishment that is conspicuous to consumers Informed PIC to ensure that food service permit is posted for public viewing. This must be corrected by 11/7/24

EHS observed spillage in REF. PIC informed EHS that it could possibly be waffle mix.

Observed PIC could not provide an employee health reporting form for the current kitchen employee. 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 PIC and front desk attendant that all staff working with food are to read and sign the health reporting agreement stating their awareness of what's required of them.

Observed no paper towels at the kitchen handsink. (b) Hand Drying Provision. Each handwashing sink or group of adjacent handwashing sinks shall be provided with:

1. Individual, disposable towels; Pf

2. A continuous towel system that supplies the user with a clean towel; Pf

3. A heated-air hand drying device; Pf or

4. A hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures. EHS informed PIC that the handsink should be supplied at all times with paper towels for hand drying.

Observed no hot water supplied to the kitchen handsink as the hot water knob is stripped. (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 have the sink repaired immediately. The facility is to set-up a temporary handwashing station with one of the coffee urns so that it is able to supply hot water for handwashing, and a catch bucket to catch the gray water until the handsink can be repaired.

Observed odor upon entering the facility. It was observed that the odor was coming from the kitchen floor grease trap. (r) System Maintained in Good Repair. A plumbing system shall be repaired according to law; P and maintained in good repair. EHS informed PIC of the need to contact a plumbing company immediately to service the trap.

Observed forks stored on the self-service line with the food contact surface stored upward in the container. 2. Knives, forks, and spoons that are not pre-wrapped shall be presented so that only the handles are touched by employees and by consumers if consumer self-service is provided. EHS informed the front desk attendant to invert the single service utensils so that the food contact surface is not exposed to contamination.

Observed facility storing an excess of single service containers for personal re-use in kitchen cabinet(orange juice, lemonade, etc); observed aluminum foil lining bottom of the cabinet holding the juice machine catridges. (r) Single-Service and Single-Use Articles, Use Limitation.

1. Single-service and single-use articles may not be reused. EHS informed PIC that single service items can not be re-used and must be discarded once emptied of the original products.

Observed chafing pan on the service line with food debri and bread crumbs in the base of the toaster 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 the front desk attendant of the need for employees to thoroughly clean equipment at the end of each shift.

Observed both side doors and lids open on dumpster in outdoor enclosure. Covering Receptacles. Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered:

1. Inside the food service establishment if the receptacles and units: (i) Contain food residue and are not in continuous use; or (ii) After they are filled; and
2. With tight-fitting lids or doors if kept outside the food service establishment. EHS informed PIC that all doors and lids of the dumpster should be kept closed at all times.

Observed no handsoap at the kitchen handsink. 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. EHS informed PIC that handsoap should be available at each handsink at all times.

Observed no dates on items removed from the breakfast line as breakfast had already placed items in the REF and was about to leave for the day. g) Ready-to-Eat Time/Temperature Control for Safety Food, Date Marking

1. Except when packaging food using a reduced oxygen packaging method, and except as specified in paragraphs 4 and 5 of this subsection, refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. Pf

2. Except as specified in paragraphs 4 through 6 of this subsection, refrigerated, ready-to-eat, time/temperature control for safety food prepared and packaged by a food processing plant shall be clearly marked, at the time the original container is opened in a food service establishment and if the food is held for more than 24 hours, to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days after the original container is opened. The day the original container is opened in the food service establishment shall be counted as Day 1, except, the day or date marked by the food service establishment may not exceed a manufacturer’s use by date if the manufacturer determined the use-by date based on food safety; Pf

3. A refrigerated, ready-to-eat, time/temperature control for safety food ingredient or a portion of a refrigerated, ready-to-eat, time/temperature control for safety food that is subsequently combined with additional ingredients or portions of food shall retain the date marking of the earliest-prepared or first-prepared ingredient. Pf

4. A date marking system that meets the criteria stated in paragraphs 1 and 2 of this subsection may include:

(i) Using a method approved by the Health Authority for refrigerated, ready-to-eat time / temperature control for safety food that is frequently rewrapped, such as lunchmeat or a roast, or for which date marking is impractical, such as soft serve mix or milk in a dispensing machine;

(ii) Marking the date or day of preparation, with a procedure to discard the food on or before the last date or day by which the food must be consumed on the premises, sold, or discarded;

(iii) Marking the date or day the original container is opened in a food service establishment, with a procedure to discard the food on or before the last date or day by which the food must be consumed on the premises, sold, or discarded; or

(iv) Using calendar dates, days of the week, color-coded marks, or other effective marking methods, provided that the marking system is disclosed to the Health Authority upon request.

5. The requirements in paragraphs 1 and 2 of this subsection do not apply to individual meal portions served or repackaged for sale from a bulk container upon a consumer’s request.

6. The requirements in paragraphs 1 and 2 of this subsection do not apply to shellstock.

7. The requirement in paragraph 2 of this subsection does not apply to the following foods prepared and packaged by a food processing plant inspected by a Health Authority:

(i) Deli salads, such as ham salad, seafood salad, chicken salad, egg salad, pasta salad, potato salad, and macaroni salad, manufactured in accordance with 21 CFR 110 Current good manufacturing practice in manufacturing, packing, or holding human food;

(ii) Hard cheeses containing not more than 39% moisture as defined in 21 CFR 133 Cheeses and related cheese products, such as cheddar, gruyere, parmesan and reggiano, and romano;

(iii) Semi-soft cheeses containing more than 39% moisture, but not more than 50% moisture, as defined in 21 CFR 133 Cheeses and related cheese products, such as blue, edam, gorgonzola, gouda, and monterey jack;

(iv) Cultured dairy products as defined in 21 CFR 131 Milk and cream, such as yogurt, sour cream, and buttermilk;

(v) Preserved fish products, such as pickled herring and dried or salted cod, and other acidified fish products defined in 21 CFR 114 Acidified foods;

(vi) Shelf stable, dry fermented sausages, such as pepperoni and Genoa salami; and

(vii) Shelf stable salt-cured products, such as prosciutto and Parma ham. EHS informed PIC that dates are to be placed on all items to be held over 24 hours and that it can only be held for 7 days.

Observed a partial case of blueberry yogurt with an use by date of 8/30/2023 and a partial case of peach yogurt with a use by date of 8/27/23. b) Expired Foods. Prepackaged sandwiches, eggs, infant formula, shucked oysters, milk, and time/temperature control safety foods that are labeled as “keep refrigerated” and that are for sale or service to the consumer or used as an ingredient in other foods shall be immediately discarded and shall not be sold, served, or used after the manufacturer’s expiration date or the sell-by date. EHS informed PIC of the need to discard both cases; items from each case were also being held in the self-service refrigeration on the breakfast line.

Observed the inspection report from 9/30/2019 posted for public viewing in self service dining area. 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.

2. Food service establishments with drive-thru windows will post the current inspection report, and also have the inspection report posted so that a minimum of the top one-third of a copy of the current inspection report is visible through each window allowing customers to easily read the score, date of inspection and establishment information.

3. At food service establishments with no primary or public door, the current inspection report shall be prominently displayed at all times where the documents can be read by the public from a distance of one foot away. If requirements of this paragraph are not possible because of physical restrictions, a location will be determined as approved by the Health Authority.

4. The most current inspection report for mobile food service units and extended food service units issued by the local Health Authority having jurisdiction for its inspections shall be prominently displayed in public view during all hours of operation. Such inspection reports shall be prominently displayed at the point of service where the documents can be read by the public from a distance of one foot away.

5. A food service establishment inspection report addendum need not be displayed, but shall be made available by the food service establishment to the public upon request.

EHS informed PIC that the most recent inspection report should be posted for public viewing.

Observed facility's food service permit not posted for public viewing. 1. Post the permit in a location in the food service establishment that is conspicuous to consumers. EHS informed PIC of the need to post the facility's food service permit.