Holiday Inn Macon North

EHS observed a live bug roaming around the hot holding unit where the temporary dining hall display.

CA-PIC needs to get pest control to service there dining room to try to get a control on the pest issue. PIC did provide pest control record from September to November. Pest control just have not came to service them yet.

511-6-1.07(5)(k) - Controlling Pests (Pf, C) (k) Controlling Pests. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by:

1. Routinely inspecting incoming shipments of food and supplies;

2. Routinely inspecting the premises for evidence of pests;

3. Using methods, if pests are found, such as trapping devices or other means of pest control as specified under subsections (6)(e), (6)(m), and (6)(n) of this Rule; Pf and

4. Eliminating harborage conditions.

EHS observed the most recent inspection not being posted. The one they have posted is from 2024.

CA-PIC needs to make sure that they are displaying the most recent inspection score.

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.

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 observed a water bottle and jacket on the rack where they stored all their condiments and dry food.

CA-PIC needs to make sure that they create a designated area for the employees personal items.

511-6-1.07(4)(b) - Designated Areas for Employee Activity, located to prevent contamination of food, equipment, utensils, linens, & single service articles (C) (b) Designated Areas for Employee Activity.

1. Areas designated for employees to eat, drink, use tobacco products and electronic devices 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 observed shredded cheddar cheese that was place in the prep top cooler had mold like substances present on the item. EHS also observe cheddar cheese slices going bad. The color of the cheese was changing.

CA-PIC needs to make sure that employees are date marking and making sure that all food items are in good conditions. If the items are expiring they need to be properly discarded.

511-6-1.04(3)(e) - Package Integrity (Pf) (e) Package Integrity. Food packages shall be in good condition and protect the integrity of the contents so that the food is not exposed to adulteration or potential contaminants. Pf

EHS observed the prep top cooler not properly working. EHS tempt the shredded cheese, butter, and sour cream and the temperatures ranged from 47-55 degrees.

CA-EHS instructed PIC to throw away all items that have been sitting in the unit overnight. PIC needs to make sure that employees are checking temperatures for all cold holding units to make sure they are properly working correctly. If the unit is not working properly. Employees should not be storing food items in units until the unit is fixed.

511-6-1.04(6)(f) - Time/Temperature Control for Safety; Cold 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

Observed items on the buffet bar and items in the kitchen prep top cooler above 41F. (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. EHS informed PIC of the need to not put so many items in the buffet cold well as its only keeping the bottom products cold and to determine what's going on with the products on the top part of the prep top cooler in the kitchen. PIC discarded items.

Observed milk in the WIC with expiration dates as follows: (1)May 27th, (1) May 28th and (3)June 2nd. (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 the milk; He stated he was aware as it was his job to toss the milk today.

Observed cereal bags stored open in cabinetry on the buffet line and mold on pickle buckets in the walk in cooler. 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. EHS informed PIC of the need to seal cereal bags to prevent contamination and to clean the pickle buckets in the walk in cooler.

Observed the breakfast attendant working without a beard guard and his beard at about 2-3 inches. (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 of the need to wear a restraint for any hair longer than half an inch.

Observed the handle of a scoop laying in the sugar. (k)Storage of In-Use Utensils. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored:

1.Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container;

2.In food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon;

3.On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency specified under DPH Rule 511-6-1-.05(7)(b) and (8)(a). EHS informed PIC that the handle should not touch the product or be stored on a clean portion of equipment.

Observed 2 single service portioning cups stored as scoops in the bulk sugar. 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 cups could not be used as product scoops and that they could not be re-used.

Observed the walk in cooler/freezer alarm sounding. Per PIC, the unit is not maintaining its internal temperature and must be serviced. EHS observed the WIC coolers ambient temperature at 33F and the WIF a little warmer than usual but still cold. 3. Ambient air temperature, water pressure, and water temperature measuring devices shall be maintained in good repair and be accurate within the intended range of use. Facility is to have the unit serviced as soon as possible to prevent both units from completely loosing temperature.

Observed missing portions of the hood panel/vent system(spacing in between panels and on panels). 6) Maintenance and Operation.

(a) Good Repair and Proper Adjustment.

1. Equipment shall be maintained in a state of repair and condition. EHS informed PIC of the need to inform management of the need to replace the damaged panels and spacers.

Observed facility's need to clean inner and outer portions of all equipment. (d) Nonfood-Contact Surfaces. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. EHS informed PIC that all equipment should be cleaned routinely to prevent build up.

Observed the hood panels over the fryer/grill area in need of cleaning. d) Nonfood-Contact Surfaces. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. EHS informed PIC of the need to have the panels cleaned as soon as possible.

EHS observed no certified food safety manager employed by facility. Violation: all facilities shall have in its employ at least 1 employee in its employee with supervisory responsibility as a certified food safety manager. CA: obtain certificate by 6/20/23

EHS observed hand sink in kitchen near 3-C sink out of paper towels . EHS advised PIC that all handwashing station must be fully stocked to ensure proper handwashing practices .

EHS observed brownies in the reach-in freezer uncovered . EHS advised PIC that all food items must be covered to prevent contamination. 511-6-1.04(4)(c)1(iv) - Packaged & Unpackaged Food, food stored covered(C) (iv) Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination;

EHS observed condenser in walk-in refrigerators with build up of ice . 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.

2. Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of food is exposed, such as after closing.

3. If present, playground equipment and associated areas shall be maintained in a clean and sanitary condition. In addition, a cleaning and sanitizing plan along with cleaning and sanitizing records for playground equipment and associated areas shall be maintained within the food service establishment for review upon request by the Health Authority. Further, such cleaning and sanitizing plan for employees to follow in the event of encountering vomitus or fecal matter shall be included and submitted at the time of permit application as specified in DPH Rule 511-6-1-.02(1)(c). Pf

EHS advised PIC to have condensers serviced to prevent ice potentially transferring to food products .

EHS observed hood vents in grill area in disrepair. EHS advised PIC to replace . 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.

2. Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of food is exposed, such as after closing.

3. If present, playground equipment and associated areas shall be maintained in a clean and sanitary condition. In addition, a cleaning and sanitizing plan along with cleaning and sanitizing records for playground equipment and associated areas shall be maintained within the food service establishment for review upon request by the Health Authority. Further, such cleaning and sanitizing plan for employees to follow in the event of encountering vomitus or fecal matter shall be included and submitted at the time of permit application as specified in DPH Rule 511-6-1-.02(1)(c). Pf