Holiday Inn

Observed food items without a date mark in walk-in cooler ( RTE muffins, eggs). CA: Place label on food items and date. Except when packaging food using a reduced oxygen packaging method, and except as specified in paragraphs 5 and 6 of this subsection, refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. Pf

Observed wet wiping cloths place on tables throughout main kitchen. CA: Cloths in-use for wiping food spills from tableware and carry-out containers that occur as food is being served shall be:

(i) Maintained dry; and

(ii) Used for no other purpose.

2. Cloths in-use for wiping counters and other equipment surfaces shall be:

(i) Held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n); and

(ii) Laundered daily.

Observed most current permit not posted within public view. Post the permit in a location in the food service establishment that is conspicuous to consumers. CA: Advised PIC update permit and post within public view.

Observed food items without a date mark in walk-in cooler (cooked pasta, RTE muffins, eggs). COS: PIC discarded food items. Except when packaging food using a reduced oxygen packaging method, and except as specified in paragraphs 5 and 6 of this subsection, refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. Pf

Observed most current permit not posted within public view. Post the permit in a location in the food service establishment that is conspicuous to consumers. CA: Advised PIC update permit and post within public view.

Observed broken equipment throughout main kitchen. CA: advised PIC to have equipment fixed or removed. Keep equipment clean if not in use. Good Repair. All physical facilities shall be maintained in good repair.

(b) Cleaning, Frequency and Restrictions.

1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

Observed black residue inside of ice machine in main kitchen area. Observed black residue on bar gun nozzles in bar area. Observed food residue on deli cutter in prep station. . Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf. CA; Advised PIC to clean to sight and touch.

Observed no internal thermometers in cold holding units throughout main kitchen and self-service area. . In a mechanically refrigerated or hot food storage unit, the sensor of a temperature measuring device shall be located to measure the air temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot food storage unit. CA: Advised PIC to provide thermometers in all cold holding units.

Observed most current permit not posted within public view. Post the permit in a location in the food service establishment that is conspicuous to consumers. CA: Advised PIC update permit and post within public view.

Observed mold-like build up inside of ice machine in main kitchen area. CA: Advised PIC to clean ice machine in between service. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf.

Observed broken ceiling tile in main kitchen area. Observed cracked floor tiles in bar area. CA: Advised PIC to have physical facilities replaced. All physical facilities shall be maintained in good repair.

Observed cheese with mold-like growth in the reach-in cooler near the grill area. COS: PIC discarded food item. Condition. Food shall be safe, unadulterated, and honestly presented. P

Observed chlorine dish machine at 10ppm CA: Advised PIC to utilize three compartment sink until sanitizer can reach proper concentration. (n) Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration, and Hardness. A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation at contact times specified under subsection (8)(b)3 of this Rule shall meet the requirements specified in DPH Rule 511-6-1-.07(6)(g), shall be used in accordance with the Environmental Protection Agency (EPA)-registered label use instructions P, and shall be used as follows:

1. A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart; P Concentration Range Minimum Temperature

MG/L PH 10 or less oF (oC) PH 8 or less oF (oC)

25-49 120 (49) 120 (49)

50-99 100 (38) 75 (24)

100 55 (13) 55 (13)

Observed utensils (Forks and Spoon) stored as clean with food debris on them. CA: Advised PIC to ensure all silverware and utensils are cleaned to sight and touch.

Observed roach activity as evidenced by live roaches found. CA: (k) Controlling Pests. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by:

1. Routinely inspecting incoming shipments of food and supplies;
2. Routinely inspecting the premises for evidence of pests;
3. Using methods, if pests are found, such as trapping devices or other means of pest control as specified under subsections (6)(e), (6)(m), and (6)(n) of this Rule; Pf and
4. Eliminating harborage conditions.