Sonesta Essential Savannah

Observed cream cheese and butter in the front food service reach in cooler to be cold holding above 41F. Observed milk, butter, and cream cheese in the main kitchen reach in cooler to be cold holding above 41F.

RCA: Time/temperature control for safety food shall be maintained at 41°F (5°C) or below.

Observed milk, cream cheese, and butter in the reach in cooler to be cold holding above 41F. Observed sausage sitting on the counter to be holding temperature above 41F but below 70F, and not on time as a public health control. CA: PIC rapidly cooled the sausage in the freezer as it had been out of refrigeration for less than 4 hours and still below 70F

Observed sausage to be hot holding at a temperature below 135F. CA: PIC discarded the sausage.

Observed the hand sink to be blocked by boxes of product. Observed a dust pan and strainer to be stored in the hand sink basin. CA: PIC removed items blocking the hand sink and removed the items from the hand sink basin.

511-6-1.06(2)(o) - Using a Handwashing Sink- Operation & maintenance (Pf) (o) Using a Handwashing Sink.

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

2. A handwashing facility may not be used for purposes other than handwashing. Pf

3. An automatic handwashing facility shall be used in accordance with manufacturer’s instructions.

Observed the facility to not have any sanitizer for dishware on site.

RCA:

511-6-1.05(8)(b) - Hot Water and Chemical-Methods(P) (b) Hot Water and Chemical. After being cleaned, equipment food-contact surfaces and utensils shall be sanitized in:

1. Hot water manual operations by immersion for at least 30 seconds in water at a temperature of 171°F (77°C) or above; P

2. Hot water mechanical operations by being cycled through equipment that is set up as specified under subsections (6)(e), (l), and (m) of this Rule and achieving a utensil surface temperature of 160ºF (71ºC) as measured by an irreversible registering temperature indicator; P or

3. Chemical manual or mechanical operations, including the application of sanitizing chemicals by immersion, manual swabbing, brushing, or pressure spraying methods, using a solution as specified under subsection (6)(n) of this Rule. Contact times shall be consistent with those on EPA-registered label use instructions by providing:

(i) Except as specified under paragraph 3(ii) of this subsection, an contact time of at least 10 seconds for a chlorine solution specified under subsection (6)(n)1 of this Rule; P

(ii) A contact time of at least seven seconds for a chlorine solution of 50 ppm that has pH of 10 or less and a temperature of at least 100ºF (38ºC) or a pH of 8 or less and a temperature of at least 75ºF (24ºC); P

(iii) A contact time of at least 30 seconds for other chemical sanitizing solutions; P or

(iv) A contact time used in relationship with a combination of temperature, concentration, and pH that, when evaluated for efficacy, yields sanitization.

Observed a bulk bag of sausage to be opened and not date marked. CA: PIC date marked the sausage with the day that it was opened.

Observed cream cheese, butter, and milk in the self-service cooler cold-holding above 41 F. (COS- PIC discarded food items.) Ensure all TCS food items are cold-holding at 41 F or below at all times.

Observed nuggets and hashbrown casserole hot holding below 135 F. Ensure all TCS food items are hot-holding at 135 F or above at all times.

Observed meat thawing, not for food service, in the hand sink. Ensure the hand sink is accessible for hand washing at all times.