COMFORT INN & SUITES - FOOD

Observed butter and yogurt cold holding above 41F in cooler in front food service area.

CA: TCS items shall be maintained at 41F or below for cold holding.

COS: Items were discarded.

EHS observed kitchen staff starting wash, rinse, sanitize process for dishes, however the facility QAC sanitizer dispenser was not functioning properly. Upon discussion the staff member told the EHS that they only use soap to sanitize dishes.

CA: Utensils and food-contact surfaces of equipment shall be sanitized before use after cleaning.

COS: Facility was able to provide bleach and EHS instructed kitchen staff how to set up a bleach solution for sanitizing until the QAC dispenser is fixed.

Observed an unlabeled bottle of cleaning solution that PIC was unable to identify and observed an unlabeled of bleach solution under sink in main kitchen.

CA: Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material.

COS: Unidentifiable solution was discarded, and a label was added to the bottle with the bleach solution.

Observed the person working in the kitchen not being able to speak English and the manager of the hotel could not answer any of the health questions. CA 511-6-1.03(1)(a)-(c)1,4,5,6-14,15, 16 - Demonstration of knowledge (Pf) (1) Demonstration of Knowledge. Based on the risk of foodborne illness inherent to the food service operation, 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:

(a) Compliance with Chapter. Complying with this Chapter by having no violations of Priority Items during the current inspection; Pf

(b) Certified Food Service Manager. Being a certified food service manager who has shown proficiency of required information through passing a test that is part of an accredited program; Pf or

(c) Correct Answers to Food Safety Questions. Responding correctly to the inspector's questions as they relate to the specific food operation.

Observed the manager saying that the kitchen staff was not trained on food allergy awareness CA l) Food Safety Training. Employees are properly trained in food safety, including food allergy awareness, as it relates to their assigned duties; Pf

The PIC could not provide documentation or otherwise satisfactorily demonstrate during the inspection, that all food employees and conditional employees are informed of their responsibility to report to management information about their health and activities as it relates to diseases that are transmissible through food. 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 Manager had the employee working in the kitchen sign the employee health policy

Observed no soap available at hand sink. CA: Hand sink shall always be supplied with soap to ensure hands are properly washed. COS: Employee provided soap.

Observed food trays resting on top of the handwashing sink. CA 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

Observed the Quat sanitizer at 0ppm at the three-compartment sink. The concentration of Quat in the sanitizing bucket was measured at 0ppm as well. CA Quat sanitizer solution must be maintained at a range of 200 ppm to 400 ppm. 511-6-1.05(6)(o) - Manual Warewashing Equipment, Chemical Sanitization using Detergent Sanitizers(C) (o) Manual Warewashing Equipment, Chemical Sanitization Using Detergent-Sanitizers. If a detergent-sanitizer is used to sanitize in a cleaning and sanitizing procedure where there is no distinct water rinse between the washing and sanitizing steps, the agent applied in the sanitizing step shall be the same detergent-sanitizer that is used in the washing step.

Observed inspection report dating from 2022. CA 511-6-1.02(1)(d) - Displaying of the Inspection Report (C)

1. The most current inspection report shall be prominently displayed in public view at all times.

Observed expired food safety manager certification. Observed that certification expired in May 2023. C/A: CFSM certification must remain current and posted within facility. Non-Expired CFSM certification must be posted within 60 days from date of inspection.

Observed active Quat sanitizer solution too low, measured at 100 ppm. CA: Quat sanitizer solution must be maintained at a range of 200 ppm to 400 ppm. COS: Sanitizer refreshed to 200 ppm.