HOME 2 SUITES

1-2B: .03(3)(a)Facility does not have an active Certified Food Safety Manager (CFSM). The CFSM certificate posted was for Joe Jackson & it expired 6/22/2025. // UNSATISFACTORY SCORES, REPEAT VIOLATIONS AND UNCORRECTED VIOLATIONS MAY RESULT IN PERMIT SUSPENSION. // A Food service establishment must employ at least one Certified Food Safety Manager (CFSM) who also has managerial responsibilities within their facility. (Pf)

Within ninety days of the expiration of the CFSM certificate, the CFSM shall enroll in an approved food safety training course, pass an approved exam and obtain a new certificate. (Pf)

A food service establishment that operates without a CFSM shall notify the Health Authority within thirty days of the date that the establishment ceases to employ a CFSM with the name and certification number of the former CFSM and measures being taken to designate a new CFSM. Measures shall include: (i) Hiring a new CFSM; (ii) Designating an existing employee who is enrolled in an approved CFSM training course; or (iii) Hiring a new employee who is enrolled in an approved CFSM training course. (Pf)

2-2A: .03(2)(m)Facility unable to provide in a verifiable manner that employees are aware of their responsibility to report food borne illnesses. // Food employees and conditional employees shall be informed in a verifiable manner of their responsibility to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food. (Pf) Corrective Actions: All employees signed employee health agreements during the inspection.

1-2B: .03(3)(a)Facility does not have an active Certified Food Safety Manager (CFSM). The CFSM certificate posted was for Joe Jackson & it expired 6/22/2025. // A Food service establishment must employ at least one Certified Food Safety Manager (CFSM) who also has managerial responsibilities within their facility. (Pf)

2-2A: .03(2)(m)Facility unable to provide in a verifiable manner that employees are aware of their responsibility to report food borne illnesses. Provided the Employee Health Reporting Agreement. // Food employees and conditional employees shall be informed in a verifiable manner of their responsibility to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food. (Pf)

2-2A: .03(1)(c)2,3,17The PIC was unable to demonstrate knowledge of the Employee Health Policy (symptoms, illnesses/diseases, restriction/exclusion requirements, reporting requirements). Provided Employee Health Handout. // The permit holder shall require food employees to report to the Certified Food Safety Manager (CFSM) and Person-In-Charge information about their health, activities, and any other relevant information (i.e., onset of symptoms and illness or diagnosis without symptoms) as they relate to diseases that are spread through food. (P, Pf)

2-2E: .03(6)PIC could not provide procedures for responding to vomiting/diarrheal events. // A food establishment shall have procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. (Pf)

6-1A: .04(6)(f)Time/temperature control for safety food held > 41°/F at the buffet (see temperature log). Food holding 2-3hrs. // Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Food discarded. //

6-1B: .04(6)(f)Time/temperature control for safety food held below 135°F at the buffet. (see temperature log). Food holding 2-3hrs. // Time/temperature control for safety food shall be maintained at 135°F (57°C) or above. (P) Corrective Actions: Food discarded. //

12A: .04(4)(u)Multiple foods were uncovered, not individually wrapped, and/or not adequately protected from cough or sneeze contamination at the breakfast buffet line: muffins, cheese, eggs, canadian bacon, sausage, raisins, almonds, mini chips, granola, strawberry toppings, brown sugar, coconut, etc. (There is no sneeze shield & containers open in a way that food is exposed to cough or sneeze contamination). // All food, whether on display, being prepared for service or placed for consumer self-service shall be protected from contamination from consumers standing or sitting within eight feet of the food. (P) Protective devices for counters, serving lines, salad bars and other similar food displays in food service establishments shall be designed and constructed so as to prevent contamination from coughing or sneezing. (P) Protective devices for counters, serving lines, salad bars and other similar food displays in food service establishments shall be designed and constructed so as to prevent contamination from coughing or sneezing. (P) Corrective Actions: Food was removed. Facility needs to submit a remodel application for sneeze shields by 9/26/2025. //

15B: .05(3)(h),(i)Facility does not have an irreversible registering temperature indicator for measuring the utensil surface temperature of the hot water sanitizing dish machine // . In hot water mechanical warewashing operations, an irreversible registering temperature indicator shall be provided and readily accessible for measuring the utensil surface temperature. (Pf)

17D: .07(4)(b)Employee personal items stored above customer food & on the storage shelves, microwave. // 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. (C) Corrective Actions: Personal items moved to a designated/separate area. //