COMFORT INN & SUITES

Observed raw eggs stored next to RTE apple juice in the reach-in cooler in the main kitchen. 511-6-1.04(4)(c)1(i)(ii)(iii)(v)(vi)(vii)(viii) - 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. (ii) Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by: (I) Using separate equipment for each type, P or (II) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, P and (III) Preparing each type of food at different times or in separate areas; P (iii) Cleaning and sanitizing equipment and utensils; (v) Cleaning hermetically sealed containers of food of visible soil before opening; (vi) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened; (vii) Storing damaged, spoiled, or recalled food being held in the food service establishment separate from food, equipment, utensils, linens and single-service and single-use articles; or (viii) Separating fruits and vegetables, before they are washed from ready-to-eat food. COS: EHS moved the apple juice to an appropriate location away from the raw eggs to ensure proper food storage.

Observed scrambled eggs, sausage patties, and milk in a carafe to be on time without any label to indicate the time at which the item will be disposed. PIC stated these items will be thrown out at 9:00am, at the end of breakfast. 511-6-1.04(6)(i) - Time as a Public Health Control (TPHC) (P, Pf, C) (i) Time as a Public Health Control. 2. If time without temperature control is used as the public health control up to a maximum of 4 hours: (IV) The food is marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is rendered a time/temperature control for safety food as specified in paragraph 2.(ii)(I) and (II). (iii) The food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. COS: The PIC voluntarily discarded the food items.

Observed no active managerial control in the facility based on the following: 2-2D Adequate handwashing facilities supplied & accessible 4-1A Food separated and protected 6-1D Time as a public health control: procedures and records Note: It is recommended that the PIC and the staff be retrained.

Observed no hand soap at the hand sink by the coffee prep area and employee restroom. 511-6-1.07(3)(a) - Handwashing Cleanser, Availability (Pf) (3) Numbers and Capacities. (a) Handwashing Cleanser, Availability. Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. Pf COS: The PIC obtained soap for these dispensers.

Observed no hand drying provisions at both paper towel dispensers in the kitchen, coffee prep area, and employee restroom. 511-6-1.07(3)(b) - Hand Drying Provision (Pf) (b) Hand Drying Provision. Each handwashing sink or group of adjacent handwashing sinks shall be provided with:

1. Individual, disposable towels; Pf COS: The PIC obtained hand drying provisions for all hand sinks in the facility.

Observed double door back door to not be properly protected from insects and rodents. 511-6-1.07(2)(m) - Outer Openings Protected (C) (m) Outer Openings, Protected.

1. Except as specified in paragraphs 2 through 5 of this subsection, outer openings of a food service establishment shall be protected against the entry of insects and rodents by: (i) Filling or closing holes and other gaps along floors, walls, and ceilings; (ii) Closed, tight-fitting windows; and (iii) Solid, self-closing, tight-fitting doors. Note: The facility will need the doors to be replaced or repaired to protect from outer openings.

Observed the hand sink plumbing in the employee restroom to be in disrepair. Upon turning on the hand sink, the plumbing drain was found to be disconnected and dispersing water all over the floor. 511-6-1.06(2)(r) - System Maintained in Good Repair (P, C) (r) System Maintained in Good Repair. A plumbing system shall be repaired according to law; P and maintained in good repair. Note: The facility will need to have this repaired to maintain the employee bathroom in good repair.

Observed two receptacles in the women's bathroom to not be covered with a lid. 511-6-1.06(5)(h) - Toilet Room Receptacle, Covered (C) (h) Toilet Room Receptacle, Covered. A toilet room used by females shall be provided with a covered receptacle for sanitary napkins. Note: The facility will need to have lids repaired in the women's bathroom.

Observed two hood ventilation light bulbs to be not working in the main kitchen. 511-6-1.07(3)(f) - Lighting Intensity, adequate in food prep, storage & service areas (C) (f) Lighting Intensity. The light intensity shall be: 2. At least 20 foot candles (215 lux): (iii) At a distance of 30 inches (75 cm) above the floor in areas used for handwashing, warewashing, and equipment and utensil storage, and in toilet rooms; and 3. At least 50 foot candles (540 lux) at a surface where a food service employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor. Note: The facility will need to get these light fixtures repaired to ensure adequate lighting intensity in food preparation areas.

Observed 2% milk to not be properly labelled outside of its original container. 511-6-1.04(6)(g) - Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking (Pf) (g) Ready-to-Eat Time/Temperature Control for Safety Food, Date Marking

1. 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. COS: The PIC voluntarily discarded the milk, and prepared a new carafe of milk with a date label.

Observed soiled in-use wiping cloth to not be stored and held between uses in a chemical sanitizer solution. 511-6-1.04(4)(m) - Wiping Cloths, Use Limitation (C) (m) Wiping Cloths, Use Limitation. 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. COS: The PIC immediately discontinued use of wiping cloth, and will switch to using single-use disposable paper towels with a multi surface cleaner & disinfectant to sanitize surfaces.

Observed double door back door to not be properly protected from insects and rodents. 511-6-1.07(2)(m) - Outer Openings Protected (C) (m) Outer Openings, Protected.

1. Except as specified in paragraphs 2 through 5 of this subsection, outer openings of a food service establishment shall be protected against the entry of insects and rodents by: (i) Filling or closing holes and other gaps along floors, walls, and ceilings; (ii) Closed, tight-fitting windows; and (iii) Solid, self-closing, tight-fitting doors. Note: The facility will need the doors to be replaced or repaired to protect from outer openings.

Observed two receptacles in the women's bathroom to not be covered with a lid. 511-6-1.06(5)(h) - Toilet Room Receptacle, Covered (C) (h) Toilet Room Receptacle, Covered. A toilet room used by females shall be provided with a covered receptacle for sanitary napkins. Note: The facility will need to have lids repaired in the women's bathroom.

Observed lights turned off in a food prep area, such as, the coffee prep area, while food is being prepared. Observed light bulb to be in disrepair in the hood ventilation system and observed employee restroom lights not to work. 511-6-1.07(3)(f) - Lighting Intensity, adequate in food prep, storage & service areas (C) (f) Lighting Intensity. The light intensity shall be: 2. At least 20 foot candles (215 lux): (iii) At a distance of 30 inches (75 cm) above the floor in areas used for handwashing, warewashing, and equipment and utensil storage, and in toilet rooms; and 3. At least 50 foot candles (540 lux) at a surface where a food service employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor. COS: The PIC turned the lights on for the food prep areas. Note: The facility will need to get all lights in food prep areas and employee restroom lights repaired.

Observed raw eggs stored next to RTE creamers in the reach-in cooler in the main kitchen. 511-6-1.04(4)(c)1(i)(ii)(iii)(v)(vi)(vii)(viii) - 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. (ii) Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by: (I) Using separate equipment for each type, P or (II) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, P and (III) Preparing each type of food at different times or in separate areas; P (iii) Cleaning and sanitizing equipment and utensils; (v) Cleaning hermetically sealed containers of food of visible soil before opening; (vi) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened; (vii) Storing damaged, spoiled, or recalled food being held in the food service establishment separate from food, equipment, utensils, linens and single-service and single-use articles; or (viii) Separating fruits and vegetables, before they are washed from ready-to-eat food. Note: The facility will need to repair the walk-in cooler to allow for proper storage and segregation of raw foods and RTE foods.

Observed milk in a carafe in the front food service area to be on time without any label to indicate the time at which the item will be disposed. PIC stated the milk will be thrown out at 9:00am, at the end of breakfast. 511-6-1.04(6)(i) - Time as a Public Health Control (TPHC) (P, Pf, C) (i) Time as a Public Health Control. 2. If time without temperature control is used as the public health control up to a maximum of 4 hours: (IV) The food is marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is rendered a time/temperature control for safety food as specified in paragraph 2.(ii)(I) and (II). (iii) The food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. COS: The PIC voluntarily discarded the milk.

Observed no active managerial control in the facility based on the following: 1-2B Certified Food Protection Manager 2-2D Adequate handwashing facilities supplied & accessible 2-2E Response procedures for vomiting & diarrheal events 4-1A Food separated and protected 4-2B Food-contact surfaces: cleaned & sanitized 6-1D Time as a public health control: procedures and records Note: It is recommended that the PIC and the staff be retrained.

Observed the CFSM certification documentation to not be displayed in public view. 511-6-1.03(3)(c) - Certification Documentation (Pf)

1. The original CFSM certificate shall be posted in public view in each food service establishment. An additional copy shall be retained on file at the food service establishment at all times, and shall be made available for inspection by the Health Authority. COS: The PIC moved the CFSM certification documentation into public view.

Observed no hand soap at the hand sink by the coffee prep area. 511-6-1.07(3)(a) - Handwashing Cleanser, Availability (Pf) (3) Numbers and Capacities. (a) Handwashing Cleanser, Availability. Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. Pf Note: The facility will need to obtain soap for the dispenser.

Observed no hand drying provisions at the hand sink in the coffee prep area. 511-6-1.07(3)(b) - Hand Drying Provision (Pf) (b) Hand Drying Provision. Each handwashing sink or group of adjacent handwashing sinks shall be provided with:

1. Individual, disposable towels. Pf Note: The facility will need to obtain hand drying provisions for the hand sink.

Observed no disinfectant on site, effective against Norovirus. 511-6-1.03(6) - Clean-up of Vomiting and Diarrheal Events(Pf) (6) Responding To Contamination Events. A food establishment shall have written procedures for employees to follow and an EPA registered disinfectant effective against Norovirus available on-site at the food service establishment 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 Note: The facility will need to obtain an approved disinfectant, effective against Norovirus.

Observed heavy black accumulation of mold-like substance in ice machine and covering the ice. 511-6-1.05(7)(b) - Food Contact Surfaces and Utensils - Cleaning Frequency (P, C)(b) Equipment Food-Contact Surfaces and Utensils. 5. Except when dry cleaning methods are used as specified under subsection (7)(e) of this Rule, surfaces of utensils and equipment contacting food that is not time/temperature control for safety food shall be cleaned: (i) At any time when contamination may have occurred; (ii) At least every 24 hours for iced tea dispensers including nozzles and consumer self-service utensils such as tongs, scoops, or ladles; (iii) Before restocking consumer self-service equipment and utensils such as condiment dispensers and display containers; and (iv) In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment. Note: The facility will discontinue use of ice, until the unit is drained, washed, rinsed, and sanitized at the end of the day.

Observed several food contact surfaces to be covered with dust and soil accumulation, such as, dishware in the coffee prep area and food contact surfaces stored in the walk-in freezer. Note: The facility will need to wash, rinse, and sanitize the utensils and food contact surfaces.

Observed both the single door and double door back door to not be properly protected from insects and rodents. 511-6-1.07(2)(m) - Outer Openings Protected (C) (m) Outer Openings, Protected.

1. Except as specified in paragraphs 2 through 5 of this subsection, outer openings of a food service establishment shall be protected against the entry of insects and rodents by: (i) Filling or closing holes and other gaps along floors, walls, and ceilings; (ii) Closed, tight-fitting windows; and (iii) Solid, self-closing, tight-fitting doors. Note: The facility will need to have this repaired to protect from insects and rodents.

Observed soiled in-use wiping cloths to not be stored and held between uses in a chemical sanitizer solution. 511-6-1.04(4)(m) - Wiping Cloths, Use Limitation (C) (m) Wiping Cloths, Use Limitation. 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. COS: The PIC set up a sanitizer bucket and stored a new wiping cloth fully submerged in the chemical sanitizer solution.

Observed no recent inspection report to be displayed in public view. 511-6-1.02(1)(d) - Displaying of the Inspection Report (C)

1. The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away. COS: The PIC obtained their most recent inspection and will display it in public view.

Observed two receptacles in the women's bathroom to not be covered with a lid. 511-6-1.06(5)(h) - Toilet Room Receptacle, Covered (C) (h) Toilet Room Receptacle, Covered. A toilet room used by females shall be provided with a covered receptacle for sanitary napkins. Note: The facility will need to have lids repaired in the women's bathroom.

Observed fecal matter in one of the urinals in the men's restroom, associated with a pungent odor. 511-6-1.07(5)(h) - Cleaning Plumbing Fixtures- Handsinks, Urinals & Toilets (C) (h) Cleaning of Plumbing Fixtures. Plumbing fixtures such as handwashing sinks, toilets, and urinals shall be cleaned as often as necessary to keep them clean and maintained. COS: The PIC had one of the sanitation workers clean and sanitize the hotel bathroom.

Observed hood filters, pre-rinse sprayers, and the 3-compartment faucet on the left side of the sink to be in disrepair. 511-6-1.07(5)(a),(b) - Good Repair, physical facilities maintained; Cleaning, Frequency & Restrictions, cleaned often enough to keep them clean (C)(5) Maintenance and Operation. (a) 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. Note: The facility will need to have the hood filters replaced, pre-rinse sprayer repaired, and 3-compartment faucet repaired.

Observed the entire walk-in freezer to be in-use as a dry storage unit, and filled with equipment that in not in-use and/or nonfunctional. The equipment could not be observed in the back due to the walk-in freezer being filled to the door with this equipment, such as, reach-in coolers and utensils. 511-6-1.07(5)(n) - Maintaining Premises, free of unnecessary items/litter (C) (n) Maintaining Premises. The premises shall be free of items that are unnecessary to the operation or maintenance of the establishment, such as litter or equipment that is nonfunctional or no longer used and litter. Note: The facility will need to have all items that are unnecessary to the operation of the facility removed off the premise. 511-6-1.07(5)(n) - Maintaining Premises, free of unnecessary items/litter (C)(n) Maintaining Premises. The premises shall be free of items that are unnecessary to the operation or maintenance of the establishment, such as litter or equipment that is nonfunctional or no longer used and litter.

Observed several lights turned off in food prep areas, including the coffee prep area and hood ventilation area, while food is being prepared. Observed several lights not working in dry storage area and employee restroom. 511-6-1.07(3)(f) - Lighting Intensity, adequate in food prep, storage & service areas (C) (f) Lighting Intensity. The light intensity shall be: 2. At least 20 foot candles (215 lux): (iii) At a distance of 30 inches (75 cm) above the floor in areas used for handwashing, warewashing, and equipment and utensil storage, and in toilet rooms; and 3. At least 50 foot candles (540 lux) at a surface where a food service employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor. COS: The PIC turned the lights on for the food prep areas. Note: The facility will need to get dry storage area and employee restroom lights repaired.

Observed heavy accumulation of mold-like substance in ice machine.

In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment:

(I) At a frequency specified by the manufacturer; or

(II) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold.

Note: PIC will have ice machine cleaned of accumulations and cleaned at a frequency to prevent accumulation of soil.

Observed pre-rinse sprayer and its plumbing to be in disrepair, observed dump sink to not be connected to water, observed employee restroom hand sink plumbing to be in disrepair, observed bar hand sink plumbing to be in disrepair.

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

Note: PIC will have all plumbing repaired and maintained. PIC will ensure all sinks have access to water. PIC will close employee restroom until hand sink is repaired. PIC will keep bar area closed until hand sink is in working order.

Observed ceiling tiles, wall tiles, missing base covings and vent hood panels in disrepair throughout facility.

All physical facilities shall be maintained in good repair.

Note: PIC will have all physical facilities repaired and ensure they are maintained.