Country Inn and Suites

Observed waffle batter mix, attempting to use TPHC, with no documentation. Except as specified under paragraph 4 of this subsection, if time without temperature control is used as the public health control for a working supply of time/temperature control for safety food before cooking, or for ready-to-eat time/temperature control for safety food that is displayed or held for sale or service, written procedures shall be prepared in advance, maintained in the food service establishment, and made available to the regulatory authority upon request that specify. Provided PIC with documentation guidelines.

Observed no written procedure in place at the facility. During the previous inspection, CFSM was given updates to the food code and signed a copy understanding to have the facility up to date. A food establishment shall have written procedures for employees to follow and an EPA registered disinfectant effective against Norovirus available on-site at the food service establishment when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service establishment.

Observed no test strips for quat sanitizer. A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided. Must obtain test strips.

Observed TCS foods held above 41°F in reach-in cooler ("Powerade" cooler). CA: Milk products discarded. Cooler to be replaced.

Observed no soap at hand sink. COS replaced soap.

Observed time/temperature control for safety (TCS) foods in back reach-in cooler (Powerade cooler) being cold held above 41°F. Right door of cooler does not properly close, which is likely the reason for the temperature abuse. COS by moving.

*Please advise that drink coolers are not approved for storage of TCS foods as they are not designed to maintain minimum cold holding temperature. Must replace will a certified commercial unit.

Certified Food Safety Manager for Nitin Gajjar expired 12/2023. At least one employee that has supervisory and management responsibility and the authority to direct and control food preparation and service shall be a certified food safety manager who has shown proficiency of required information through passing a test that is part of an accredited program thast conforms to the national standards for organizations that certify individuals. Certified Food Safety Managers must be designated to one food service establishment only and maintain and renew certification in accordance with the requirements of the examination taken.

Observed most recent inspection report of 88/B from 4/30/23 not posted. The score posted was a 90/A from 3/18/22. 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.