HOLIDAY INN EXPRESS & SUITES - CONTINENTAL BREAKFAST

Observed interior roof of microwave soiled with food debris. CA: Equipment food-contact surfaces shall be cleaned at a frequency necessary to prevent accumulation of soil residues. COS: Interior roof of microwave was cleaned free of food debris and sanitized.

Observed can opener blade with black residue. CA: Equipment food-contact surfaces shall be cleaned at a frequency necessary to prevent accumulation of soil residues. COS: Can opener blade was washed, rinsed and sanitized.

Observed chemical sanitizer solution not at required concentration. CA: Cloths in-use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at required concentration. COS: PIC remade chemical sanitizer solution at required concentration.

Observed multiple potentially hazardous TCS foods (yogurt, cream cheese, milk) cold holding at a temperature greater than 41 deg F. Per PIC, the refrigerator has been malfunctioning. The ambient thermometer in the unit read 50+ deg F. CA: Foods had been held for less than 4 hours and were relocated to reach-in freezer to rapidly cool to 41 deg F or below. The front food service cooler will not be used to hold TCS food items until serviced by a licensed repair man and is able to properly maintain holding temperature. Please call the Health Department (706)295-6316 to have the cooler rechecked prior to use.

Observed potentially hazardous TCS food (turkey sausage) not properly held at 135 deg F or above. Corrective Action: Discussed proper hot holding procedures and temperatures with PIC. The sausage was found to be less than 2 hours old and was rapidly reheated to 172 deg F and placed back on front service line.

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 monitoring food temperatures upon receipt of delivery, proper hot holding and cold-holding temperatures temperatures, cooling methods, knowledge of an employee health policy and bodily fluid clean-up kit. CA: Discussed monitoring food temperatures upon receipt of delivery. Discussed proper food temperatures for cold holding, hot holding, reheating and cooling. Discussed cooling methods and monitoring. Discussed and educated PIC on preparing and regularly testing sanitizer solutions for tables, counters, etc. Discussed and provided handouts for employee health policy. Discussed use and requirements for bodily fluid clean-up kit. All food service employees will be retrained.

Observed no certified food safety manager for establishment. Per PIC, the previous CFSM left the facility 3 weeks ago. CA: Discussed CFSM requirements with PIC. At least one employee with supervisory and management responsibility and the authority to direct and control food preparation and service shall be designated as the CFSM. The CFSM must be designated to one food service establishment only. The facility will have 30 days to hire a new CFSM or designate an existing employee to enroll in an approved CFSM training course. Proof of enrollment and/or certification must be provided. This will be rechecked by the Health Department.

Observed no paper towels stocked at main kitchen handwashing sink. CA: Discussed requirement for handwashing sinks to be provided with individual, disposable towels or a continuous towel system at all times with PIC. Paper towels were restocked.

Observed table-tops and/or dining counters not being cleaned and sanitized routinely using an approved method or in accordance with EPA-registered label use instructions. CA: PIC was notified. Employee discontinued using the "R2 Plus Hygienic Hard Surface Cleaner" and educated on proper preparation and use of an approved sanitizer for cleaning food contact surfaces, including tables, counters, etc. All food service employees will be retrained.

Observed spray bottle of toxic chemical stored on same shelf with single-use items and condiments. CA: Discussed proper storage and separation of toxic chemicals to prevent contamination of food, equipment, utensils, linens and single-service and single-use articles with PIC. No items appeared to be directly contaminated and PIC relocated spray bottle to cabinet used for chemical storage.

Observed employee handling food with no hair restraint. CA: PIC was notified that all food employees must wear hair restraint.

Observed broken light bulb in main kitchen reach-in cooler with exposed and broken filaments dangling. CA: Discussed requirement for all equipment to maintained in a state of good repair with PIC. PIC will have broken light bulb removed and replaced by maintenance. This will be rechecked.

Observed missing ceiling tiles (3) in main kitchen over handwashing sink and cold-holding units. CA:

Observed multiple cans of country gravy with large dents in sides and seals in dry storage.
Corrective Action: PIC was notified and educated on inspecting all cans upon receipt. All cans were relocated out of the kitchen to be returned to supplier.

Observed no paper towels stocked at handwashing sink. Corrective Action: Discussed with PIC. Paper towels were restocked.

Observed improper vertical separation of raw animal foods and ready-to-eat foods in reach-in cooler and freezer. Opened package of raw bacon was stored on the same shelf as a bag of oranges on the bottom shelf of the reach-in cooler. Opened box of raw pork sausage was stored on same shelf as an opened pack of fully cooked turkey sausage in reach-in freezer. CA: PIC notified. Ready to eat items that were not contaminated were moved to a separate shelf of both the cooler and walk-in to prevent contamination.

Observed potentially hazardous TCS food not held at 135 deg F or above. Observed sausage stored on the counter at room temperature at 79 and 80 deg F. Observed scrambled eggs and omelets on the front food service steam table at 90 deg F to 120 deg F. Corrective Action: Discussed proper hot holding procedures and temperatures with PIC. The scrambled eggs, omelets and sausage links were discarded. Discussed cooking and re-heating TCS foods in smaller quantities as the facility does not have the equipment to facilitate hot-holding these items before placing them on the front service steam table.

Observed person in charge unable to demonstrate knowledge at the time of inspection; could not answer questions as they related to the food service operations conducted at the establishment and cleaning procedures. CA: Discussed educating and training all kitchen staff with CFSM.

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 kitchen employees on basic food safety requirements.

Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. CA: Discussed and educated PIC on date marking.

Observed spray bottle of clear chemical in kitchen area without common name. Corrective Action: PIC notified and bottle was labeled with its common name.

Observed spray bottle of bleach water at concentration greater than 100 ppm. Corrective Action: PIC was notified. The bottle was poured out and employee was trained on how to properly prepare and test bleach water for proper sanitization of equipment and food contact surfaces.