Quality Inn Brunswick

PIC stated that she helps do breakfast but does not know how to set up sanitizer buckets or ensure proper sanitizer levels. CA: Ensure that all staff are informed of how to properly set up and utilize sanitizer buckets, ensuring proper sanitizer levels.

Observed thermometer for front service reach in cooler reading 38F at the time of this inspection. Ambient reading using thermapen thermometer read 43F. CA: Ensure that thermometers being used are accurate within +/- 2F at all times.

Observed front service cooler holding ambient temperature of 43F at the time of this inspection. CA: Ensure that Cold holding unit is not used to store TCS food products in it until it is able to reach 41F or less.

Observed facility without chemical sanitizer test strips at the time of this inspection. CA: Facility must maintain chemical sanitizer test strips to test chemical sanitizer concentration at all times.

Observed microwaves and juice dispensers with food debris build up on non food contact surfaces at the time of this inspection. CA: Increase cleaning frequency.

Observed inside top area of microwave with food debris at the front food service area at the time of this inspection. COS: Management cleaned microwave. CA: Equipment food-contact surfaces and utensils shall be clean to sight and touch.

Observed two boxes with disposable cups being stored on kitchen floor at the time of this inspection. COS: Management removed boxes from floor. CA: Equipment, Utensils, Linens, and Single-Service and Single-Use Articles at least 6 inches (15 centimeters) above the floor.

Observed facility without chemical sanitizer test strips at the time of this inspection. CA: Facility must maintain chemical sanitizer test strips to test chemical sanitizer concentration at all times.

Observed facility without chemical sanitizer test strips at the time of this inspection. CA: Facility must maintain chemical sanitizer test strips to test chemical sanitizer concentration at all times.

Observed heavy buildup on the toaster food contact surface at the time of this inspection. COS: Facility returned the toaster to be cleaned and sanitized. CA: Facility must ensure all food contact surfaces remain clean and sanitized.

Observed facility without chemical sanitizer test strips at the time of this inspection. CA: Maintain test strips at facility to test chemical sanitizer concentration at all times.

Observed heavy buildup on the toaster food contact surface at the time of this inspection. COS: Facility returned the toaster to be cleaned and sanitized. CA: Facility must ensure all food contact surfaces remain clean and sanitized.

Observed facility without chemical sanitizer test strips at the time of this inspection. CA: Maintain test strips at facility to test chemical sanitizer concentration at all times.

Observed TCS food products stored in a RIC in the storage area above the required 41F at the time of this inspection. COS: Manager discarded all TCS food products that were above 41F. CA: Manager stated she will lower the temperature on the unit or move product storage to a different unit.

Observed a bottle of cleaner without a label in the main kitchen area at the time of this inspection. CA: MAnager stated she will re-educate staff on the importance of labeling bottles.

Observed facility using quaternary sanitizer without test strips at the time of this inspection. CA: Maintain test strips at facility to test chemical sanitizing concentration at all times.