HOLIDAY INN EXPRESS - FOOD

Observed CFSM certificate posted for Nicole Handel (Exp: 10/2029) along entrance of facility. Nicole Handel is no longer employed at the facility per PIC.

C/A: Obtain CFSM within 60-days; 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.

Send documentation of CFSM certificate to EHS email by 3/6/2026 to dominique.brown5@dph.ga.gov.

Observed no hand-soap at only hand-sink in main kitchen.

C/A: Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap.

COS: Soap provided.

Observed chemical spray bottle and wash cloths stored in only hand-wash sink in main kitchen.

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

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

COS: Items removed.

Observed several boxes or raw liquid eggs stored above ready to eat foods in RIC in main kitchen.

C/A: All ready to eat foods must be stored above raw foods to prevent cross contamination.

COS: Food rearranged correctly.

Observed a chemical spray bottle and towels stored in hand sink in main kitchen.

C/A: Remove items; A handwashing sink shall be maintained so that it is accessible at all times for employee use.

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

COS: Items removed and sink accessible.

Observed several food items cold holding at above 41F in main kitchen/self-serve buffet area (see asterisks).

C/A: All TCS foods which are cold held must be maintained at 41F and below.

COS: Per PIC, temperature fluctuations were due to busy breakfast prep. Thermostats adjusted on both units; units observed in compliance prior to EHS departure.

Observed TCS foods hot holding at below 135F along self serve buffet steamtable (see asterisks).

C/A: All TCS foods which are hot held must be maintained at 135F and above.

COS: All items reheated to 165F.

Observed several single use containers stored directly on the floor of dry storage area in main kitchen.

C/A: Cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored:

(i) In a clean, dry location;

(ii) Where they are not exposed to splash, dust, or other contamination; and

(iii) At least 6 inches (15 centimeters) above the floor.

COS: Items stored correctly.

Observed TCS foods stored above 41F (single serve chocolate milk, whole milk - gallon, butter, cream cheese, yogurt - buffet area reachin cooler). CA: TCS food shall be maintained at 41°F (5°C) or below. Discarded.

Observed dishwasher machine was dispensing chlorine sanitizer lower than 50 ppm. CA: Dishwasher must be serviced to dispense chlorine sanitizer no longer than 50 ppm - as per manufacturer's instructions. [Chlorine sanitizer should not exceed 100 ppm]. Facility must conduct warewashing at 3-compartment sink - until written approval is given by health authority. Send copy of dishmachine service invoice to idelia.ulmer@dph.ga.gov.

Observed sanitizer test strips are not available for testing quat sanitizer at 3-compartment sink. CA: Provide quat sanitizer test strips within 10 calendar days.