STAYBRIDGE SUITES DULUTH

2-2B: .03(5)(j)1&2Observed a full cup of coffee next to clean dishes on the counter next to the vegetable sink.SECOND CONSECUTIVE VIOLATION OF THE CODE PROVISION// Employees shall consume food and drink only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas (unless drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee's hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles). (C) Corrective Actions: Person in charge discarded the cup of coffee.//

4-2B: .05(6)(n)Observed the only bucket of sanitizer in the kitchen to be at a concentration below 50ppm when tested with the strips.// A chemical sanitizer used in a sanitizing solution for a manual or mechanical operations must meet a specified minimum concentration (for chlorine sanitizer it must be 50-100 ppm; for quat ammonia, it must be used according to the manufacturer's specifications). (P) Corrective Actions: Person in charge added more sanitizer to increase the concentration of the sanitizer buckets.//

6-1A: .04(6)(f)Observed 3 gallons of milk, a box of cream cheese, 20 cartons of liquid eggs, 2 cartons of Almond milk, and 2 cartons of Oat milk, gravy, and a container of sour cream that were being held higher than 41° F for more than four hours.// Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Person in charge discarded the milk, cream cheese, liquid eggs, almond milk, oat milk, sour cream, and gravy.//

11A: .05(3)(a)Observed that the only two door refrigerator in the facility was not keeping a temperature at or below 41° F ( See Temp Log).// Equipment for cooling and heating food, and holding cold and hot food, shall be sufficient in number and capacity to provide food temperatures in compliance with the food code (i.e., cold held food 41°F or below). (Pf) Corrective Actions: Person in charge had an onsite maintenance person fix the two door refrigerator during the inspection. A permit suspension was issued during the inspection. Once the refrigerator was repaired a temperature was taken using the Delta Trak Thermometer. The refrigerator is now operating at or below 41° F. Permit was reinstated.//

2-2B: .03(5)(j)1&2Observed a full cup of coffee in a personal mug on the counter next to clean dishes in the kitchen.// Employees shall consume food and drink only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas (unless drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee's hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles). (C) Corrective Actions: Person in charge removed the coffee mug from the kitchen. The counter was wiped down with sanitizer.//

4-2B: .05(7)(a)1Observed the drink machine had a build up of a black mold like substance on the inside of the nozzles.// Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf) Corrective Actions: The person in charge cleaned the nozzles in sanitizer water during the inspection. The nozzles were allowed to air dry.//

6-1C: .04(6)(d)Observed precooked sausage that had been heated and then put in the upright refrigerator to cool. The sausage did not cool at a rate fast enough to reach 41° F ( see temp log).// Time/temperature control for safety foods prepared from room temperatures or refrigeration temperatures shall be cooled from 70°F to 41°F (5°C) or below within 4 hours. (P) Corrective Actions: The sausage was discarded.//

11A: .04(6)(e)Observed that a pan of cooked sausage links were cooling with a sealed lid in the upright refrigerator.// Foods shall be cooled using one or more methods approved by the health authority (i.e., small batches, thinner portions, ice wands, blast chillers, ice as an ingredient, placing in the walk-in cooler or walk-in freezer uncovered (or partially uncovered) as long as the food is protected from overhead contamination). (Pf, C) Corrective Actions: Person in charge was shown to remove the lid during cooling or place in a ice bath for quick cooling.//

4-2B: .05(7)(a)1Observed the drink machine had a build up of a black mold like substance on the inside of the nozzles.// Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf) Corrective Actions: The person in charge closed the drink machine and immediately removed all nozzles. The nozzles were then cleaned, sanitized and allowed to air dry before returning them to the machine.//

12A: .04(4)(q)Observed boxes of coffee and potato chips stored on the floor in the dry storage rooms.// Food shall be protected from contamination by storing the food:

1. in a clean dry location; (C)
2. where it is not exposed to splash, dust, or other contamination; (C) and
3. at least 6 inches (15 cm) above the floor. (C) Corrective Actions: Person in charge removed the coffee and the potato chips from the floor and stored them on a shelf.//

14C: .05(10)(e)1&3Observed a box of single use bowls stored on the floor in the storage room.// Single-service and single-use articles shall be stored in a clean, dry location, where they are not exposed to splash, dust or other contamination, and at least 6 inches above the floor and shall be kept in the original protective package or stored by using other means that afford protection from contamination until used. (C) Corrective Actions: Person in charge put the single use bowls on a shelf so that they would be off the floor.//

1-2A: .03(2)Observed that there was no designated person in charge upon arrival at food facility.// There must be a person in charge on the premises of the food service establishment at all times. (Pf)

1-2A: .03(1)(a);(b);(c)1,4,5,6,7, 8,9,10,11,12,13,14,15,16Observed that the person that was in the kitchen preparing food could not answer any questions regarding food safety.// The person in charge must be able to demonstrate their food safety knowledge through full compliance of the food code with no violations, be a Certified Food Safety Manager, or be able to provide correct answers to food safety questions as they relate to the food service operation at hand. (Pf)

2-2A: .03(1)(c)2,3,17The employee that was in charge could not communicate the symptoms or diseases that she needs to be aware of for the food service employees to actively work in the kitchen.// Person in charge shall explain their responsibility for preventing the transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease and can describe the symptoms associated with the diseases that are transmissible through food. They also shall be able to explain how food employees and conditional employees comply with reporting responsibilities and exclusion or restriction of food employees. (Pf) Corrective Actions: The manager of hotel and the employee in the kitchen was made aware of the symptoms and diseases that are required by the health department. Literature was provided.

6-1B: .04(6)(f)Observed the sausage patties and the sausage links being hot held on the buffet line were lower than the minimum of 135° F ( See temperature log).// Time/temperature control for safety food shall be maintained at 135°F (57°C) or above. (P) Corrective Actions: The sausage patties and the sausage link were discarded.//

12A: .04(4)(q)Observed boxes of food ( chips and coffee) stored on the floor in the dry storage area.// Food shall be protected from contamination by storing the food:

1. in a clean dry location; (C)
2. where it is not exposed to splash, dust, or other contamination; (C) and
3. at least 6 inches (15 cm) above the floor. (C)

12C: .04(4)(m)Observed wet wiping cloths stored on the prep table that was not being stored in sanitizer between uses.// Cloths in-use for wiping counters and other equipment surfaces shall be stored in sanitizer of the appropriate concentration in-between uses and laundered daily. (C) Corrective Actions: Employee was shown where to place the wet wiping cloths in between uses.//

13A: .02(1)(f)(1)The most current permit was not displayed within public view.// The permit holder shall post the permit as in a location in the food service establishment that is conspicuous to consumers. (C) Corrective Actions: A current permit was provided and it was posted in public view.

13A: .02(1)(c)2Observed that the Choking poster was not present within the food facility.// The choking poster shall be posted in a conspicuous place approved by the department - in public view. Corrective Actions: A choking poster was provided to person in charge and was posted within public view in the facility.//

14C: .05(10)(e)1&3Observed single use items ( Food Containers) stored on the floor in the dry storage room.// Single-service and single-use articles shall be stored in a clean, dry location, where they are not exposed to splash, dust or other contamination, and at least 6 inches above the floor and shall be kept in the original protective package or stored by using other means that afford protection from contamination until used. (C)

17D: .07(4)(b)Observed employee food stored above consumer food in the upright coolers.// 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: The employee food was moved to the bottom shelf away from consumer food.//