SPRINGHILL SUITES

EHS observed in the kitchen clear jars with food items without its common name. There were chocolate chips, raisins etc. Without a label.

CA-PIC needs to make sure that any time product is taken out of its original container the item must be labeled with its common name.

511-6-1.04(4)(d) - Food Storage Containers Identified with Common Name of Food (C) (d) Food Storage Containers, Identified with Common Name of Food. Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food.

EHS observed a few employee items being stored with the items that is being used for the public. EHS observed a cup containing a red drink, a cup of sun flower seeds, and in the reach in freezer there was a employee water bottle.

CA-PIC needs to create a designated area for employees to store 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.

Employee did not have a hair net on. CA-PIC needs to make sure that all employees are wearing a hair restraints while handling food.

511-6-1.03(5)(i) - Hair Restraints (C) (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 observed employee with a apple watch while handling food. CA-PIC needs to make sure that employees do not have on bracelets while handling food.

511-6-1.03(5)(g) - Jewelry (C) (g) Jewelry. Except for a plain ring such as a wedding band food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food.

EHS observed a personal cups and charge on the same shelf as the oatmeal.

CA-PIC needs to make sure that personal items are in a separate area from items that the hotel uses for the public this helps reduce possible contamination.

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 observed multiple TCS food items located in REF in the main kitchen with temperatures between 46-47 degrees Fahrenheit. Facility has temp logs. Assistant manager informed EHS that she believes that temps were taking at beginning of shift. Temp log listed ambient temperature at 32 degrees Fahrenheit. Ambient temperature that EHS got was 48 degrees Fahrenheit.

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.

EHS informed PIC to ice all TCS food items (cheese, yogurt, eggs, boiled eggs, cream cheese, spinach etc). Facility stopped serving breakfast at 9:30am.This must be corrected by 06/10/24

Upon entering kitchen, EHS observed two trash cans and a stand alone fan blocking hand sink.

(o) Using a Handwashing Sink.

1. A handwashing sink shall be maintained so that it is accessible at all times for employee use. Pf

PIC removed the items. This was COS.

EHS observed REF not being able to maintain temperature. In the morning per temp logs REF is at temp however towards the end of breakfast REF is not at temp.

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.

Informed PIC to have REF repaired or replaced.

EHS observed REF not being able to maintain temperature. In the morning per temp logs REF is at temp however towards the end of breakfast REF is not at temp.

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.

Informed PIC to have REF repaired or replaced.

EHS observed REF in breakfast bar with food debris at bottom on sides where racks sit.

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 REF cleaned. This must be corrected by 06/07/24

Observed multiple TCS food items located in REF in the main kitchen with temperatures between 43-48. Facility has temp logs and PIC informed EHS that temperatures are taking at 5AM upon arrival to prep for breakfast. The temperature was 34 degrees Fahrenheit. EHS took ambient temperature of REF and it was between 48-54 degrees Fahrenheit. Facility's external thermometer read 54 degrees Fahrenheit and other thermometer read at 40 degrees. PIC informed EHS that REF stays open to restock.

(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. Informed PIC that food did not have to be tossed due to facility having temp logs, however food can be stored in freezer to drop temps quickly. EHS informed PIC to not leave REF open for long periods of time. This must be corrected by 10/24/23.

EHS observed two lids for containers cracked.

(6) Maintenance and Operation.

(a) Good Repair and Proper Adjustment.

1. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule.

2. Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.

3. Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate food when the container is opened.

PIC tossed lids. This was COS.