Best Western Colonial Inn

Observed employee handling food without proper hair restraint. Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority. C/A: PIC put on hair net.

Observed coffee stirrer stored in a cup not prewrapped and protected from contamination. Single-service articles that are intended for food- or lip-contact shall be furnished for consumer self-service with the original individual wrapper intact or from an approved dispenser. C/A: PIC removed stirrers from service.

Observed expired Food Manager Certification. A CFSM certificate which has expired, been revoked or suspended shall not be posted in the food service establishment. Informed PIC that an up to date CFSM certification must be displayed at all time.

Observed the most current inspection report is not prominently displayed in public view, within 15 feet of the front or primary public door and between five feet and seven feet from the floor or in an area where it can be read at a distance of one foot away. 1. 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. Informed the PIC that the most recent inspection report has to be displayed at all times.

Observed the permit is not posted in a location in the food service establishment that is conspicuous to the consumers. Post the permit in a location in the food service establishment that is conspicuous to consumers. Informed PIC that permit must be displayed for public view at all times.

Observed eggs and sausage cold holding above 41F in reach in cooler.nTime/Temperature Control for Safety Food, Hot and Cold Holding. 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, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. Food service employee discarded foods that were cold holding above the recommended 41F.

Observed no person in charge was onsite at the time of inspection. There must be a person in charge on the premises of the food service establishment at all times. Spoke with food service staff member and explained that there must be a person in charge at all times.