Comfort Suites At Gateway

Observed sausage being held below 135F and asked employee to properly reheat the sausage as it was still within the 4 hour safe zone. Upon completion of reheating it was observed that the sausage was placed back out on the buffet line at 127 F and not reheated to 165 F.

Time/temperature control for safety food that is cooked, cooled, and reheated for hot holding shall be reheated so that all parts of the food reach a temperature of at least 165°F (74°C) for 15 seconds.

CA: The employee discarded the sausage as breakfast had ended during the reheating process. RCA: Employee was educated on the proper reheat temperatures and advised to check the temperature of the reheated foods with a thermometer to ensure a proper reheating temperature.

Observed sausage being hot held at a temperature below 135 F.

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.

CA: Employee was instructed to properly reheat the sausage to 165 F.

PIC is not ensuring that proper handwashing facilities are supplied and appropriately used. PIC is not ensuring that a sanitizer is available and properly used to sanitize all dishware. PIC is not ensure that food items are maintaining the proper hot holding temperatures. PIC is not ensuring that foods are reheated to the proper temperature before hot holding.

RCA: During inspections and upon request, the person in charge shall demonstrate to the Health Authority knowledge of foodborne disease prevention, application of the Hazard Analysis Critical Control Point principles, and the requirements of this Chapter. The person in charge shall demonstrate this knowledge in one of the following ways: complying with this Chapter by having no violations of Priority Items during the current inspection; being a certified food service manager who has shown proficiency of required information through passing a test that is part of an accredited program; or responding correctly to the inspector's questions as they relate to the specific food operation.

PIC was educated on critical violations during the exit interview.

Observed no hand drying provision at the hand sink in the main kitchen.

Each handwashing sink or group of adjacent handwashing sinks shall be provided with:

1. Individual, disposable towels; Pf

2. A continuous towel system that supplies the user with a clean towel; Pf

3. A heated-air hand drying device; Pf or

4. A hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures

CA: PIC provided paper towel to dry hands.

Observed dishes being washed in the sink that was designated as the hand sink by kitchen employees. When the PIC was asked about the sanitization process for the clean dishes they were not able to provide a sanitizer or procedure for sanitization. RCA: A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation at contact times specified under subsection (8)(b)3 of this Rule shall meet the requirements specified in DPH Rule 511-6-1-.07(6)(g), shall be used in accordance with the Environmental Protection Agency (EPA)-registered label use instructions P, and shall be used as follows:

1. A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart; P

Concentration Range Minimum Temperature

MG/L PH 10 or less temp PH 8 or less temp

25-49 ppm 120 F (49C) 120 F (49C)

50-99 ppm 100 F (38C) 75 F (24C)

100 ppm 55 F (13C) 55 F (13C)

2. An iodine solution shall have a minimum temperature of 68°F (20°C)P minimum concentration between 12.5 ppm and 25 ppm, P and pH of 5.0 or less or a pH no higher than the level for which the manufacturer specifies for the solution to be effective; P

3. A quaternary ammonium compound solution shall have a minimum temperature of 75ºF (24ºC), P have a concentration as specified in DPH Rule 511-6-1-.07(6)(g) and as indicated by the manufacturer’s use directions included in the labeling, P and be used only in water with 500 ppm hardness or less or in water having a hardness no greater than specified by the EPA-registered label use instructions; P

4. If another solution of a chemical specified under paragraphs 1 through 3 of this subsection is used, the permit holder shall demonstrate to the Health Authority that the solution achieves sanitization and the use of the solution shall be approved; P

Observed inspection report not displayed in public view, also not made available upon request.

RCA: 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.