QUALITY INN

511-6-1.04(6)(f) - Time/Temperature Control for Safety; Cold Holding (P) (f) Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P Note: Observed milk in RIC cold holding at a temperature of 44F and yogurt cold holding at a temperature of 48F. PIC voluntarily discarded the milk and yogurt.

Observed gallon of milk stored in reach-in cooler cold holding above 41°F. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C). Corrective Actions: PIC (person in charge) voluntarily discarded gallon of milk.

Observed gallon of milk in consumer self-service area being dispensed ineffectively where consumers have to unscrew cap each time milk is poured. Consumer self-service operations for ready-to-eat foods shall be provided with suitable utensils or effective dispensing methods that protect the food from contamination. Corrective Actions: PIC (person in charge) stated new dispensing method will be used for milk in consumer self-service area.

Observed gaskets/seals on cold holding unit in poor repair. Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. Corrective Actions: PIC (person in charge) stated owner of tourist accommodation will be contacted to repair gasket on cold holding unit.

First Consecutive Repeat Violation No QAC (quaternary ammonium compounds) sanitizing solution test strips available. A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided. Corrective Actions: PIC (person in charge) stated owner of tourist accommodation will be contacted to purchase QAC test strips.

Observed hole in wall in room with 3-compartment sink. All physical facilities shall be maintained in good repair. Corrective Actions: PIC (person in charge) stated owner of tourist accommodation will be contacted to repair hole in wall.

The PIC could not provide documentation or otherwise satisfactorily demonstrate during the inspection, that all food employees and conditional employees are informed of their responsibility to report to management information about their health and activities as it relates to diseases that are transmissible through food.

The permit holder shall require food employees and conditional employees to report to the CFSM and person in charge, information about their health and activities as they relate to diseases that are transmissible through food. A food employee or conditional employee shall report the information in a manner that allows the CFSM and person in charge to reduce the risk of foodborne disease transmission, including providing necessary additional information, such as the date of onset of symptoms and an illness, or of a diagnosis without symptoms, if the food employee or conditional employee:

1. Has any of the following symptoms: (i) Vomiting, P (ii) Diarrhea, P (iii) Jaundice, P (iv) Sore throat with fever, P or (v) A lesion containing pus such as a boil or infected wound that is open or draining and is: (I) On the hands or wrists, unless an impermeable cover such as a finger cot or stall protects the lesion and a single-use glove is worn over the impermeable cover, P (II) On exposed portions of the arms, unless the lesion is protected by an impermeable cover, P or (III) On other parts of the body, unless the lesion is covered by a dry, durable, tight-fitting bandage; P
2. Has an illness diagnosed by a health practitioner due to: (i) Norovirus, P (ii) Hepatitis A virus, P (iii) Shigella spp., P (iv) Shiga toxin-producing Escherichia coli, P (v) Salmonella Typhi; P or (vi) nontyphoidal Salmonella; P

COS: PIC was given blank copies of employee health reporting agreements to have signed by all employees involved in food service.

Observed drain pipe from 3-compartment sink that leads into floor drain without 1 inch air gap to prevent backflow.

A plumbing system shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the food service establishment, including on a hose bib if a hose is attached or on a hose bib if a hose is not attached and backflow prevention is required by law, by:

1. Providing an air gap

Note: PIC will contact appropriate personnel to provide 1 inch air gap.

No chemical test kit provided when using chemical sanitizer at three-compartment sink.

A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided.

Note: PIC stated test strips for QAC sanitizer will be ordered.

Observed reach-in cooler gasket torn/in disrepair.

All physical facilities shall be maintained in good repair.

Note: PIC stated the gasket will be replaced.

Observed several containers of yogurt with expiration date of 1/16/24. Prepackaged sandwiches, eggs, infant formula, shucked oysters, milk, and time/temperature control safety foods that are labeled as “keep refrigerated” and that are for sale or service to the consumer or used as an ingredient in other foods shall be immediately discarded and shall not be sold, served, or used after the manufacturer’s expiration date or the sell-by date. Note: PIC voluntarily discarded yogurt containers immediately.

Observed food service permit not displayed in public view. Post the permit in a location in the food service establishment that is conspicuous to consumers. Note: PIC will display food service permit.

Observed most recent inspection report not displayed in public view. 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. Note: PIC will post most recent inspection report in public view.

Observed mop not properly stored to allow air-drying. After cleaning and sanitizing, equipment and utensils shall be air-dried or used after adequate draining. Note: PIC immediately stored mop properly.