WINGATE by WYNDHAM

Observed waffle maker directly on the floor next to the three compartment sink. Discussed with employee, they mentioned waffle maker is used at breakfast when needed.

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: Discussed with PIC to maintain equipment at least 6" off the ground and at a location where it will not be exposed to contamination.

Observed three compartment water reaching temperatures below 110F (99F-101F during inspection.)

511-6-1.05(6)(h),(i) - Warewashing Equipment, Clean Solutions; Manual Warewashing Equipment, Wash Solution Temperature (C,Pf)

(i) Manual Warewashing Equipment, Wash Solution Temperature. The temperature of the wash solution in manual warewashing equipment shall be maintained at not less than 110°F (43°C) or the temperature specified on the cleaning agent manufacturer's label instructions. Pf

Corrective action: Discussed with PIC to have temperature adjusted, but to mind how much adjustment is done as to not affect the water temperature requirements for the hotel rooms.

Observed steam well underneath three compartment sink. PIC mentioned they do not use the equipment anymore.

511-6-1.07(5)(n) - Maintaining Premises, free of unnecessary items/litter (C) (n) Maintaining Premises. The premises shall be free of items that are unnecessary to the operation or maintenance of the establishment, such as litter or equipment that is nonfunctional or no longer used and litter.

Corrective action: Discussed with PIC to have equipment removed.

EHS observed the most current inspection report not displayed for public view. At time of inspection, the report was stored in drawer at the breakfast front service area. PIC indicated that this was due to the walls being recently painted.

511-6-1.02(1)(d) - Displaying of the Inspection Report (C)

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.

CA: Advised PIC that the inspection report is to be made available for public view at all times, and alternative posting methods should be sought if the do not wish to hang the inspection on the wall.

EHS observed the facility's food service permit stored in drawer at breakfast front service area, and not posted for public view.

511-6-1.02(1)(f)(1) - Permit, Displayed (C)

1. Post the permit in a location in the food service establishment that is conspicuous to consumers

CA: Advised PIC that the food service permit is to be made available for public view at all times.

Observed no paper towels presence in the paper towel dispenser at the designated hand washing sink in the kitchen/continental breakfast area. Hand Drying Provision. Each handwashing sink or group of adjacent handwashing sinks shall be provided with:

1. Individual, disposable towels; Pf PIC is to place paper towels at hand sink. This must be corrected by 11/27/24

EHS observed chemicals stored directly on floor under 3C sink (dish soap and santizer) All chemicals and toxic substances are to be stored at least 6 inches off floor.

PIC is to lift chemicals off floor. This must be corrected by 11/28/24

EHS observed the most recent inspection report not posted for public viewing. EHS also observed facility not having most recent inspection score of a 93

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.

Informed PIC to place new inspection for public viewing. Must be corrected by 11/27/24

Observed facility with no health reporting form on file for current breakfast attendant. Forms observed were dated for 2020 and PIC stated that the current breakfast attendant had just started. 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 PIC of the need for anyone working in the kitchen to read and sign the health reporting document stating their awareness of the need to report any of the conditions noted.

Observed no handwashing signage in hall bathroom used by customers and employees. Handwashing Signage. A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees. EHS spoke with PIC about placing handwashing in restroom.

Observed an old inspection report from 2021 posted in the 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. EHS informed PIC of the need to post the most recent report for public viewing.

Observed water damaged ceiling tiles in the kitchen. (5) Maintenance and Operation.

(a) Good Repair. All physical facilities shall be maintained in good repair. EHS informed PIC of the need to inform the owner of the need to replace the tiles.

Observed no posted CFSM certificate for the facility. 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. At all times, the certified food safety manager's certificate must be posted in a conspicuous place for public viewing. PIC is to post.

Observed no handwashing signage in hall bathroom used by customers and employees. Handwashing Signage. A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees. EHS spoke with PIC about placing handwashing in restroom.

Observed the incorrect inspection score of 100 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.

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. Facility is to post the correct inspection score for public viewing.