QUALITY INN (BREAKFAST)

Observed single use cup being used to scoop waffle mix in cabinet under main self service line. CA: CFSM discarded cup and will use scoop with handle.

Observed multiple potentially hazardous TCS foods (yogurt, cream cheese, liquid egg) cold holding at a temperature greater than 41 deg F. Per PIC, he noticed the refrigerator was freezing up during the cold-season and turned the temperature up. Both ambient thermometers hanging on the door read 50+ deg F. Corrective Action: PIC was notified. All TCS foods stored in the cooler were discarded. PIC turned the temperature down in the cooler and will monitor ambient thermometers. If the refrigerator is not able to maintain a temperature of 41 deg F or below, they will have it serviced by a licensed technician. The refrigerator may not be used until rechecked by the Health Department. Please call (706)295-6316 when ready to be checked.

Observed potentially hazardous TCS food (waffle mix) cold-holding at a temperature less than 41 deg F. The waffle mix dispenser was noted to have ice blocks inside but waffle mix still measured 61 deg F. Corrective Action: Discussed cold-holding procedures for waffle mix with PIC. The waffle mix is a combination of ambient temperature mix and water; therefore, the mix must be refrigerated and cooled to 41 deg F or below within 4-hours. Per PIC, the waffle mix was made this morning and found to be less than 4-hours old. PIC will discard mix at the end of breakfast and will re-train staff to begin using TPHC (prepare in advance and cool) or discard within 4-hours.

Observed potentially hazardous TCS food (sausage patties) hot holding at a temperature less than 135 deg F or above. Corrective Action: Discussed proper hot holding temperatures with PIC. The sausage was rapidly reheated to 165 deg F and placed back on the steam table. Discussed using water in the pan to help with hot-holding.

Observed person in charge unable to demonstrate knowledge of foodborne disease prevention and requirements of this chapter. Person in charge could not correctly answer questions as they related to the food service operations conducted at the establishment including proper cold and hot holding temperatures, reheating temperatures, monitoring temperatures of equipment, date marking, demonstrating all employees have been trained on employee health and reporting, improper storage of personal food items and personal cleanliness. Corrective Action: Discussed and educated PIC on proper hot and cold holding temperatures. Discussed date marking procedures for refrigerated, ready-to-eat, TCS foods including milk. Discussed initiating and training all employees on their responsibility to report certain illness and symptoms to the PIC. PIC must also understand their responsibility when symptoms and/or illness are reported, including restriction and exclusion. Discussed storing personal food items separately and labeled. Discussed requirement for hair restraints and removing personal jewelry, including watches.

CFSM did not act as the PIC while on the premises of the food service establishment. Observed lack of CFSM supervision and monitoring of food service employee as it pertains to multiple risk factors and food safety guidelines. Corrective Action: Discussed requirements for CFSM to act as PIC during inspection when Health Authority is in the establishment. Educated CFSM on responsibility to ensure all employees who handle, or have responsibility, for handling food have sufficient knowledge of safe preparation and service of the food. CFSM should train all employees who handle, or who have responsibility for handling food unpackaged foods of any kind, on basic food safety requirements.

Observed improper date marking procedures for potentially hazardous TCS foods. Per PIC, he says the milk was opened Saturday but was never date marked. Corrective Action: Discussed date marking requirements with PIC. Employees were educated on proper date marking procedures for all refrigerated, TCS food items to be held greater than 24 hours.

Observed standing water with back-up in drain under 3-compartment sink during inspection. A Tupperware container was observed under the air gap which PIC stated was to catch water when it overflows at drain. While running the drain, the water did back up to the level of the air gap but water was cut off before spilling over. Corrective Action: PIC was notified. PIC will have drain serviced by a licensed plumber. This will be rechecked by the Health Department tomorrow.

Observed improper manual dishwashing procedures during inspection. Kitchen employee was observed washing and sanitizing dishes, then rinsing as a final step prior to storage. Corrective Action: CFSM was notified. All dishes were properly re-washed, rinsed, and sanitized. Employees were educated on proper dishwashing procedures

Improper date marking procedures for TCS, potentially hazardous food items observed. Leftover gravy in reach-in cooler from previous day and to be used over the next 1-2 days not properly dated for use within 7 days. Corrective Action: CFSM was notified. Gravy was discarded. Employees were educated on proper date marking procedures for all refrigerated, TCS food items to be held greater than 24 hours.

Observed clean dishes stacked while wet on storage rack over sink. Observed previously washed milk dispensers sealed with tight lids and stored wet in cabinets. Corrective Action: CFSM was notified. Wet milk dispensers were relocated to 3-compartment sink to be properly washed, rinsed, and sanitized. Employees were educated on proper air drying of dishes prior to stacking or storage.

Observed employee food items stored in fridge and in kitchen cabinets with customer foods. Corrective Action: CFSM was notified. All employee food items must be properly separated from customer foods and labeled at all times.

Observed no knowledge of employee health policy. CA: discussed policy with pic-gave policy and agreements to pic

Observed gravy in cooler at 61 degrees from can cooling for 3 hrs. CA; discussed cooling methods with pic-pic placed gravy into smaller portions and in freezer to cool rapidly