HOLIDAY INN EXPRESS-EMORY

Observed items cooling inside reach in cooler tightly wrapped. CA. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be:

(i) Arranged in the equipment to provide maximum heat transfer through the container walls; and

(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 old inspection report posted for public view. CA. 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.

Observed the ambient temperature of the reach in cooler was at 46F. CA: Advised person in charge to ensure the temperature of the Reach in cooler is at below 41F before placing food in the cooler.

Observed multiple food items in the reach in cooler without proper date marking. Discussed with the person in charge that refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1.

Observed Time and Temperature Controlled Safety foods cooked sausage, raw sausage and white gravy are not being cold held at 41F or below inside reach-in-cooler. The ambient temperature of this cooler was 46F.
COS: PIC relocated items to freezer. CA: Advised person in charge to ensure the temperature of the Reach in cooler is at below 41F before placing food in the cooler.

Observed Food safety manager certification of Octavia Jennings expired on 06/05/2024. Discussed with the person in charge that all food service establishments shall have in its employ a Certified Food Safety Manager (CFSM) to ensure food safety is being managed within the food service establishment during all hours of operation. Advised the person in charge to notify the health Authority about the new CFSM certificate within thirty days (08/12/2024) of the inspection.

Observed multiple food items in the reach in cooler without proper date marking. Discussed with the person in charge that refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1.