La Quinta Inn & Suites

Observed four chemical bottles taken out the original containers not labeled with the common name. COS- bottles were labeled. 511-6-1.07(6)(b) - Working Containers, Common Name (Pf) (b) Working Containers, Common Name. 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. Pf

Observed eggs and sausage cooling tightly wrapped in the cooler at the time of the inspection. COS- items were vented to allow cooling. 511-6-1.04(6)(e) - Cooling Methods (Pf, C) (e) Cooling Methods.

1. Cooling shall be accomplished in accordance with the time and temperature criteria specified under DPH Rule 511-6-1-.04(6)(d) by using one or more of the following methods depending on the type of food being cooled:ii) Loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food.

Observed apples not protected during food display. CA- apples shall be protected from contamination. 511-6-1.04(4)(u) - Food Display (P) (u) Food Display.

1. Except for nuts in the shell and whole, raw fruits and vegetables that are intended for hulling, peeling, or washing by the consumer before consumption, food on display shall be protected from contamination by the use of packaging; counter, service line, or salad bar food guards, display cases, or other effective means. P

Observed the hand wash sink in the kitchen did not have soap for hand washing.(CA) advised the PIC that each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. Pf (COS)

Observed reach in cooler in the front service area being held above 41F (57F). Observed TCS food items stored in the reach in cooler above 41F. 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. P PIC had the TCS food items discarded.

Observed no CFSM employed at time of inspection. 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. Pf PIC shall have a CFSM employed and have the certification displayed.

Observed employees washing hands in the three compartment sink. A handwashing facility may not be used for purposes other than handwashing. Pf PIC had the employees rewash hands in the handsink.

Observed front service area reach in cooler being held at a temperature above 41F (57F). Observed ice buildup on the backside of the RIC. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule. IPIC will have reach in cooler repaired.

Observed food buildup on the bottom shelves of the reach in freezer and reach in coolers. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. PIC had the food buildup cleaned.

Observed front service area reach in cooler being held at a temperature above 41F. Observed ice buildup on the backside of the RIC. Ambient air temperature, water pressure, and water temperature measuring devices shall be maintained in good repair and be accurate within the intended range of use. PIC will have reach in cooler repaired.

Observed food buildup on the bottom shelf of a main kitchen reach in cooler. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. PIC will have areas cleaned.

Observed employee items being stored above food items for guests. Areas designated for employees to eat, drink, and use tobacco shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. PIC had items rearranged.