HOLIDAY INN EXPRESS AND SUITES

Observed raw bacon to be cold holding above RTE foods (oranges, bagels, and bread) in a reach in cooler.

Packaged & Unpackaged Food Separation, Packaging, and Segregation (P, C) (c) Packaged and Unpackaged Food - Separation, Packaging, and Segregation.

1. Food shall be protected from cross contamination by:

(i) Except as specified in paragraph (i)(IV) of this subsection, separating raw animal foods during storage, preparation, holding, and display from:

(I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, P and

(II) Cooked ready-to-eat food; and P

(III) Fruits and vegetables before they are washed; P

(IV) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat food.

COS: PIC immediately reorganized the reach in cooler to fix the food storage order so that the raw bacon was at the bottom of the cooler.

Hot running water was observed at 108 Degrees Fahrenheit at the (3) compartment sink and 75 Degrees Fahrenheit at the restroom Hand sink. 511-6-1.06(1)(g),(h) - Water Supply, Capacity; Pressure (Pf) (g) Capacity.

1. The water source and system shall be of sufficient capacity to meet the peak water demands of the food service establishment. Pf

2. Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the food service establishment. Pf (h) Pressure. Water under pressure shall be provided to all fixtures, equipment, and nonfood equipment that are required to use water except that water supplied as specified under subsection (1)(k)1 and 2 to a temporary food service operation or in response to a temporary interruption of a water supply need not be under pressure. Pf.

Observed hand sink not to be draining properly as well as the 3-compartment sink to have a leak.

System Maintained in Good Repair. A plumbing system shall be repaired according to law; P and maintained in good repair.

Note: PIC will call appropriate personnel to come in and have hand sink and 3-compartment repaired, so that they are working properly.

511-6-1.03(3)(a) - Food Safety Manager Certification (Pf) Food service establishments shall have in its employ a Certified Food Safety Manager (CFSM) as specified in paragraph (b) of this subsection to ensure food safety is being managed within the food service establishment during all hours of operation as specified within paragraph (d) of this subsection. Pf Observed no serv-safe or equivalent certificate in facility upon inspection. Must obtain serv safe or equivalent certification within 30 days.