COMFORT INN (BREAKFAST)

Observation: Observed TCS food (Sausage Gravy, 47 degrees Fahrenheit) cooling in a sealed plastic container in cooler. Per the PIC, the sausage gravy had been opened from a can over 4 hours prior. CA:TCS foods must be cooled down from 70 degrees Fahrenheit to 41 degrees Fahrenheit or less within 4 hours. COS: The PIC chose to discard the sausage gravy.

Observation: Observed damaged gasket on cooler in main kitchen area. CA: Equipment must be maintained in a state of good repair COS: No COS noted at this time. The facility will have the gasket repaired/ replaced.

Observed front counter cooler holding TCS food above 41 degrees F (milk 47, yogurt 47 and cream cheese 48). CA: Discussed cold holding with pic and showed her that the thermometers inside cooler were between 46-50 degrees on both thermometers inside cooler. COS: pic discarded food and will have cooler serviced and will monitor cooler thermometers before food is placed into cooler after re-checked by health dept.

Observed commercially cooked eggs in bag thawed at room temperature at 67 degrees F. CA: Discussed thawing procedures with pic. COS: pic discarded eggs and acknowledged approved thawing procedures.

Observed multiple potentially hazardous TCS foods (yogurt - 56 deg F, cream cheese - 47 deg F, milk - 46 deg F) cold-holding at a temperature greater than 41 degrees F in front self-service reach-in cooler. Ice-build up was also noted in the back of the unit. Corrective Action: Discussed proper cold-holding temperatures and monitoring unit for ice build-up with PIC. The milk and yogurt were discarded and the cream cheese was brought to the cooler to rapidly cool back down to 41 deg F. PIC placed unit "OUT OF SERVICE" and will have unit serviced by a licensed cooler technician. Please call the Health Department at (706)295-6316 to have the cooler rechecked prior to use.

Observed open dented can of country sausage gravy in main kitchen reach-in cooler. Per the PIC, the can had been opened that morning for use on the front food service line and reported the can was dented at the time of delivery. Four additional unopened cans were found in dry storage with dents. Corrective Action: PIC educated on thoroughly inspecting all food items at the time of delivery to ensure they are in good condition and protect the integrity of the contents from adulteration or potential contaminants. The can of gravy was discarded and all other unopened cans were removed from the kitchen to be returned to the supplier. PIC will designate an area to store dented cans.

Observed improper cold holding of potentially hazardous TCS food (yogurt - 51 deg F, cream cheese 55 deg F) above 41 degrees in reach-in cooler in front food service reach-in cooler. The digital thermometer on the front of the cooler read 36 deg F with no internal temperature measuring device. Ice-build up was also noted on the back wall of the unit. Corrective Action: Discussed proper cold-holding temperatures with PIC. All TCS items were stocked earlier this week and were discarded. The PIC placed an "OUT OF ORDER" sign on the unit and will contact a licensed cooler technician to service the unit. Please call the Health Department at (706)295-6316 to have the cooler rechecked prior to use.

Observed person in charge unable to demonstrate knowledge of foodborne disease prevention and requirements of this chapter. Person in charge could not answer questions as they related to the food service operations conducted at the establishment including date marking, sanitizing procedure and testing, and monitoring equipment temperatures. Corrective Action: Discussed and educated PIC on proper date marking procedures for refrigerated, ready-to-eat, TCS foods including milk. Discussed and educated PIC on preparing and regularly testing sanitizer solutions for tables, counters, etc. Discussed requirement for temperature measuring devices in cold holding units to monitor internal temperatures.

Observed lack of CFSM supervision and monitoring of food service employees as it pertains to multiple risk factors and food safety guidelines. Corrective Action: 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 toxic chemical stored in unlabeled spray bottle without lid during inspection. Corrective Action: PIC was educated on proper labeling and storage of toxic chemicals. PIC transferred chemical to labeled spray bottle.

Observed microwave in main kitchen with rust spots on interior surface. The microwave was also noted to have peeling paint and exposed metal along opening edges. Corrective Action: Discussed maintaining all equipment in good condition. PIC will replace the microwave.

Observed build-up of food debris on non-food contact surfaces around the juice dispenser nozzles. Corrective Action: Discussed cleaning frequency with PIC. PIC will have the dispenser properly cleaned and sanitized. Food service employees will be trained on cleaning procedure and frequency.

Observed improper cold holding of potentially hazardous TCS food (precooked commercially packaged scrambled eggs) cold holding above 41 degrees in reach-in cooler put out of service during last inspection. The scrambled eggs were noted to be 57 deg F. The ambient temperature inside the cooler was noted to be greater than 60 deg F. Per PIC, they pull these items from the freezer and place them in the cooler in the morning to thaw.

Corrective Action: Discussed proper cold-holding temperatures and thawing techniques with PIC. The scrambled eggs were discarded and PIC was educated on approved thawing methods to use until cooler is replaced with unit that is properly functioning.

Observed potentially hazardous TCS food (scrambled eggs) hot holding on buffet unit at a temperature below 135 deg F. Corrective Action: Discussed and educated PIC on reheating and proper hot holding temperature. The eggs on the unit were discarded. Discussed and provided additional instructions for using time as a public health control.

Observed previous inspection (74 on 8/29/23) not displayed in the food service area for customers to read. Corrective Action: Discussed requirement for most recent inspection to be posted in public view with PIC.

Observed improper cold holding of potentially hazardous, TCS foods above 41 degrees during inspection. Gallon of milk measured 44 deg F. Single serving cream cheese cups measured 48 deg F. Yogurt cups measured 46 deg F. Corrective Action: PIC was notified. All TCS items found to be above 41 deg F were discarded and cooler was put of service. The cooler will be serviced by a licensed technician and checked by the Health Department before use.

Observed improper cold holding of potentially hazardous, TCS foods above 41 degrees during inspection. Single serving cream cheese cups in front service cooler measured 47 deg F. Corrective Action: PIC was notified. The cream cheese was recently restocked with cream cheese from reach-in cooler which was put out of service during inspection. The cream cheese was discarded.

Observed potentially hazardous TCS foods (reheated scrambled eggs) hot holding on steam table at a temperature below 135 deg F. Corrective Action: Discussed and educated PIC on reheating and hot holding procedures. The eggs were reheated to 165 deg F in microwave before being placed on buffet unit for hot holding.

Observed person in charge unable to demonstrate knowledge of foodborne disease prevention and requirements of this chapter. Person in charge could not answer questions as they related to the food service operations conducted at the establishment including food temperatures, date marking, using and preparing approved sanitizer solutions, proper use and preparation of a three compartment sink, knowledge of an employee health policy and bodily fluid clean-up kit. Corrective Action: Discussed proper food temperatures for cold holding, hot holding, reheating and cooling. Discussed and educated PIC on proper date marking procedures. Discussed and educated PIC on preparing and regularly testing sanitizer solutions for tables, counters, etc. Educated PIC on proper use and preparation of a three compartment sink. Handouts were provided. Discussed and provided handouts for employee health policy. Discussed use and requirements of a bodily fluid clean-up kit.

Observed lack of CFSM supervision and monitoring of food service employees as it pertains to multiple risk factors and food safety guidelines. Corrective Action: 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 handwashing sink blocked with buckets of rinse aid, sanitizer and other items.

Corrective Action: PIC was notified and educated on keeping handwashing sinks accessible at all times. The buckets of cleaner were moved out of the way to make the sink accessible.

Observed handwashing sink without handwashing cleanser at the start of the inspection. Corrective Action: PIC was notified and was able to find a large refill bottle within the facility to place at handwashing sink. PIC will refill smaller hand soap pump bottle or replace with new.

Observed dishwasher chlorine sanitizer not at minimum strength. Large bucket of rinse aid was observed to be stacked on top of sanitizer bucket creating a crease in the sanitizer hose. Corrective Action: PIC notified and will contact dishwasher maintenance company to have machine serviced or repaired. Employees will use 3 compartment sink in order to properly clean dishes until dishwasher is repaired.

Observed no suitable thermometer to measure the internal temperatures of TCS foods after reheating foods or to monitor cold and hot holding temperatures. Corrective Action: PIC was notified. A suitable thermometer will be purchased and made readily accessible to measure the internal temperatures of foods.

Observed single-use plates and bowls on front service line not stored in a way to prevent contamination of food contact surfaces. Corrective Action: PIC was notified and educated on storing single-use bowls and plates inverted to protect food contact surfaces.

Observed lack of test strips to measure the concentration of sanitizing solutions and mechanical dishwasher. Corrective Action: PIC was notified. Test strips must be purchased and made available to ensure proper dish sanitizing temperature. This will be re-checked by the Health Department.

Observed build-up of food debris in bottom of reach-in coolers and freezers during inspection. Corrective Action: Discussed cleaning frequency with PIC. Freezers and coolers will be properly cleaned and sanitized.

Observed large box of single-use cups stored on the floor of the main kitchen. Corrective Action: PIC notified and educated on storing all items at least 6" off the floor. The box of cups was relocated.