Iris Garden Inn Hotel

Observed TCS food items on the breakfast line cold holding above 41 F. COS- PIC disposed food items after breakfast time at 9 AM. PIC states that food items were removed from the cooler below 41 F and placed on the line at 5:30 AM. RCA: Ensure all TCS food items are cold-holding at or below 41 F at all times.

Observed a towel and a spoon in each basins of the two-compartment hand sink. COS- PIC removed items from the basin. RCA: Ensure the hand sink are cleared at all times and to use the hand sink for hand washing only.

Observed cooler not capable of maintaining temperatures of 41F or below (ambient-55F). All food items within were above the safe temperatures of 41F or below. See comments for discarded food. CA: PIC discarded all food items. Cooler shall not be used until verified by the Chatham County Health Department.

Observed PIC of the food service establishment to not be able to fulfill the required responsibilities during service at time of inspection. These responsibilities were not able to be achieved due to the following priority violations being present: improper cold-holding, adequate handwashing facilites, improper chemical concentration for food-contact surfaces.

Observed certified food safety manager not onsite during times of service. PIC indicated that front desk attendents are responsible for operating the breakfast service. RCA: 511-6-1.03(3)(a) - Food Safety Manager Certification (Pf) 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. Pf

Observed dishes in one basin of the hand sink. Observed only dish soap offered as hand soap. Observed paper towels not present at time of inspection. CA: PIC placed paper towels at hand washing sink. PIC moved dishes out of basin.

Observed chlorine concentration in three compartment to exceed to maximum 100ppm. CA: PIC diluted sink basin with water to the correct concentration of 50ppm-100ppm.

Observed all clean dishes resting on hotel towels to dry. CA: PIC removed all towels to allow dishes to dry on rolling cart. Recommend installing wire shelf above three-compartment sink to allow for dry dish storage. RCA: 511-6-1.05(10)(a) - Equipment & Utensils, Air-Drying Required (C) (10) Protection of Clean Items.

(a) Equipment and Utensils, Air-Drying Required. After cleaning and sanitizing, equipment and utensils:

1. Shall be air-dried or used after adequate draining before contact with food; and

2. May not be cloth dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry.

Observed facility to not be able to produce chemical testing strips at time of inspection. RCA: Obtain chlorine testing strips to ensure proper concentration of chemical.

Observed TCS food items in the reach-in cooler (butter, sausage, pasteurized egg product, etc.) cold-holding above 41 F. (COS: food items are cooling down in the cooler since the door was propped open after breakfast service.) Advised PIC to ensure all cold TCS food items are holding under 41 F at all times.

Observed a container of sausage cooling from 97 F at 10:10 AM to 82 F at 11:04 AM. (COS: PIC disposed food items in the trash.) Advised PIC to ensure all cooling food items are cooling from 135 F to 70 F within the first 2 hours and from 70 F to 41 F within the remaining 6 hour timeframe.

Observed hand sink blocked by food pans and also observed food pans and lids in the hand sink basin. Advised PIC to keep the hand sink accessible at all times and to use the hand sink for handwashing only.