Country Inn & Suites/Food Service

Observed coffee pot stored in front of handwashing sink where it is exposed to splash from sink. CA: Except as specified in paragraphs 2 and 3 of this subsection, food shall be protected from contamination by storing the food: (i) In a clean, dry location where it is not exposed to splash, dust, or other contamination; and at least 6 inches (15 cm) above the floor. PIC will move coffee maker and pot or install a splash guard.

Observed no inspection report posted in 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. PIC will post the most current inspection report.

bserved interior of dishwasher with an accumulation of debris. CA: A warewashing machine; the compartments of sinks, basins, or other receptacles used for washing and rinsing equipment, utensils, or raw foods, or laundering wiping cloths; and drainboards or other equipment used to substitute for drainboards shall be cleaned before use; throughout the day at a frequency necessary to prevent recontamination of equipment and utensils and to ensure that the equipment performs its intended function; and if used, at least every 24 hours. PIC will have the dishwasher cleaned.

Observed the interior of the cabinets not free from an accumulation of food debris. CA: Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. PIC will have the cabinets cleaned.

Observed bowl in cabinet with debris on the food contact surface. CA: Equipment food-contact surfaces and utensils shall be clean to sight and touch. PIC will clean and sanitize bowl.

Observed container of bleach stored in a cabinet next to nutella and glassware. CA: Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles by:

1. Separating the poisonous or toxic materials by spacing or partitioning; P and 2. Locating the poisonous or toxic materials in an area that is not above food, equipment, utensils, linens, and single-service or single-use articles. This requirement does not apply to equipment and utensil cleaners and sanitizers that are stored in warewashing areas for availability and convenience if the materials are stored to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles. PIC moved bleach to a designated area.

Observed coffee pot stored in front of handwashing sink where it is exposed to splash from sink. CA: Except as specified in paragraphs 2 and 3 of this subsection, food shall be protected from contamination by storing the food: (i) In a clean, dry location; (ii) Where it is not exposed to splash, dust, or other contamination; and (iii) At least 6 inches (15 cm) above the floor. PIC will move coffee maker and pot or install a splash guard.

Observed no inspection report posted in 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. PIC will post the most current inspection report.

Observed a box of cups stored on the floor in front of three compartment sink. CA: Except as specified in paragraph 4 of this subsection, cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored: (i) In a clean, dry location; (ii) Where they are not exposed to splash, dust, or other contamination; and (iii) At least 6 inches (15 centimeters) above the floor. PIC will store cups at least 6 inches off the floor.

Observed interior of dishwasher with an accumulation of debris. CA: A warewashing machine; the compartments of sinks, basins, or other receptacles used for washing and rinsing equipment, utensils, or raw foods, or laundering wiping cloths; and drainboards or other equipment used to substitute for drainboards shall be cleaned before use; throughout the day at a frequency necessary to prevent recontamination of equipment and utensils and to ensure that the equipment performs its intended function; and if used, at least every 24 hours. PIC will have the dishwasher cleaned.

Observed the certified food safety manager certificate posted has expired. CA: A CFSM certificate which has expired, been revoked or suspended shall not be posted in the food service establishment. PIC will obtain a serve safe certificate.

Observed no signed employee health policy. CA: 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. PIC was provided with a copy of the health policy.

Observed no vomit/fecal cleanup procedure for the facility. CA: 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. PIC was provided with a copy of the cleanup procedure.

Observed no hot water at the employee handwashing sink. CA: Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the food service establishment. Someone from maintenance fixed the hot water issue.

Observed no hot water at the employee handwashing sink. CA: Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the food service establishment. Someone from maintenance fixed the hot water issue.

Observed no paper towels at employee handwashing sink. CA: Each handwashing sink, group of adjacent handwashing sinks shall be provided with individual, disposable towels2. a continuous towel system that supplies the user with a clean towel, heated-air hand drying device, or a hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures. PIC provided paper towels to the employee handwashing sink.