Country Inn & Suites

Observed multiple boxes of coffee beans/bags stored on floor in hallway dry storage. Employee removed all food items from floor during inspection.

511-6-1.04(4)(q) - Food Storage (C) (q) Food Storage.

1. 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.

Must replace or repair counter cooler and upright cooler found above 41f.

The refrigerator thermometer is not accurate. Was showing over 60 in a 41ºF cooler. Thermometers must be correct to within ±1.5ºC (±2.7ºF).

Observed cloth with food debris and moisture stains. Do not use to air dry dishes. Cloths must remain clean.

Knob to sanitizer dispensers mixing water is stripped. Repair or replace knob.

Missing hand-washing sign - Post at hand sink.

Observed that the fan above the utensils was dusty. CA: Clean.

Observed most current inspection report not posted. CA: most current inspection report shall be posted in public view at all times.

511-6-1.02(1)(d) - Displaying of the Inspection Report (C)

1. 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 employee items in RIC and RIF near food prod it’s. CA: there shall be a designated area for employee items that will protect against contamination of food.

511-6-1.07(4)(b) - Designated Areas for Employee Activity, located to prevent contamination of food, equipment, utensils, linens, & single service articles (C) (b) Designated Areas for Employee Activity.

1. Areas designated for employees to eat, drink, and use tobacco shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination.

2. Lockers or other suitable facilities shall be located in a designated room or area where contamination of food, equipment, utensils, linens and single-service and single-use articles cannot occur.

Observed cooked sausage links and scrambled eggs both temping at 60 F. COS: PIC discarded the two food items. Cooked time/temperature control for safety food shall be cooled:

(i) Within 2 hours from 135°F (57°C) to 70°F (21°C); P and

(ii) Within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or less. P

Observed debris buildup inside food storage containers and oven. CA: Advised PIC to clean food contact surfaces frequently according to the Food Code and to sight and touch. Food contact surfaces shall be cleaned frequently and to sight and touch.