HOLIDAY INN EXPRESS - FOOD

The PIC or employee could not provide, in a verifiable manner, that food and conditional employees are trained on when to report symptoms and illnesses as the work in the food service establishment.
C/A: Food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with the Chapter, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food. COS: EHS provided an employee health agreement to the PIC, went over the five symptoms and 6 illnesses, and verified their understanding of reporting as it relates to the food service.

Observed the employee using cloth re-usable towels to dry hands after washing hands. When asked, the employee stated that is what they use. C/A: Each handwashing sink or group of adjacent handwashing sinks shall be provided with individual, disposable towels or a continuous towel system that supplies the user with a clean towel. COS: PIC placed individual, disposable paper towels at handwashing sink.

Person in charge unaware of vomit/fecal procedure and unable to provide the written procedure. C/A: 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. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. COS: EHS provided a document that lists the steps the food service establishment must take when responding to an event involving vomit or diarrhea.

Observed food items in reach-in cooler (2) front food service cold holding above 41*F. C/A: All cold holding of TCS foods must be maintained at 41F or below at all times during operation COS: PIC discarded all items

Observed person in charge unaware of employee health policy and unable to provide signed documentation. C/A Food staff must be aware of employee health policy and signed documentation must be provided to verify training of policy with staff. Keep records on site for verification purposes. COS: Provided/reviewed employee health policy and person in charge.

Observed ambient temperature of reach-in cooler 2 front food service at 52F C/A: Ambient air temperature for cold holding should be 41F or below.

Observed large can inside hand 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: Removed

Observed no hand drying provisions at main kitchen hand sink. C/A: 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.

COS: Hand towels provided.

Observed that facility could not provide testing strips for sanitizer. C/A: A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided.