Holiday Inn Express and Suites

Observed an open cup of coffee on the prep table near scrambled eggs. Advised PIC that drinking from a single service beverage cup with a secure lid and straw must be done in an area to prevent food contamination. The cup must be stored in a designated area.

511-6-1.03(5)(k)1&2 - Eating, Drinking, or Using Tobacco (C) (k) Hygienic Practices.

1. Employees shall not use any form of tobacco products, or electronic devices that simulate tobacco smoking, while engaged in food preparation or service, nor while in areas used for equipment or utensil washing and storage, food preparation or food storage. Employees shall only use tobacco products or electronic devices that simulate tobacco smoking in approved designated areas.

2. Employees shall consume food only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas. However, 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 will be allowed.

Observed no paper towels or hand drying device at the handwashing sink to properly dry hands after wash. PIC stated that the facility is out of paper towels. Advised PIC to use the napkins until paper towels arrive (COS).

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

2. A continuous towel system that supplies the user with a clean towel; Pf

3. A heated-air hand drying device; Pf or

4. A hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures.Pf

Observed the handwashing sink completely blocked by a food storage shelf. Advised the PIC that the handwashing sink cannot be blocked and it must be accessible for handwashing at all times (COS).

511-6-1.06(2)(o) - Using a Handwashing Sink- Operation & maintenance (Pf) (o) Using a Handwashing Sink.

1. A handwashing sink shall be maintained so that it is accessible at all times for employee use. Pf

2. A handwashing facility may not be used for purposes other than handwashing. Pf

3. An automatic handwashing facility shall be used in accordance with manufacturer’s instructions. Pf

Observed prepped food items (scrambled eggs, sausage gravy, and turkey sausage) without a preparation or expiration date. Advised PIC that all food items must be marked with a preparation or expiration date (7 day shelf life).

Observed sausage gravy cooling in the reach in cooler completely covered with Saran wrap. To properly cool the item must be opened and have overhead protection. Food item was moved to the reach in freezer and vented (COS).

511-6-1.04(6)(e) - Cooling Methods (Pf, C) (e) Cooling Methods.

1. Cooling shall be accomplished in accordance with the time and temperature criteria specified under DPH Rule 511-6-1-.04(6)(d) by using one or more of the following methods depending on the type of food being cooled:

(i) Placing the food in shallow pans; Pf

(ii) Separating the food into smaller or thinner portions; Pf

(iii) Using rapid cooling equipment; Pf

(iv) Stirring the food in a container placed in an ice water bath; Pf

(v) Using containers that facilitate heat transfer; Pf

(vi) Adding ice as an ingredient; Pf or

(vii) Other effective methods. Pf

2. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be:

(i) Arranged in the equipment to provide maximum heat transfer through the container walls; and

(ii) Loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food.

Observed thermometers missing in two reach coolers (lobby area: milk and yogurt cooler and storage room: freezer/cooler combo).

511-6-1.05(2)(x) - TMD, Located in Refrigerators/ Hot Holding (Pf, C) (x) Temperature Measuring Devices.

1. In a mechanically refrigerated or hot food storage unit, the sensor of a temperature measuring device shall be located to measure the air temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot food storage unit.

2. Except as specified in paragraph 3 of this subsection, cold or hot holding equipment used for time/temperature control for safety food shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display.

3. The requirement in paragraph 2 of this subsection does not apply to equipment for which the placement of a temperature measuring device is not a practical means for measuring the ambient air surrounding the food because of the design, type, and use of the equipment such as insulated food transport containers and salad bars.

4. Temperature measuring devices shall be designed to be easily readable.

Observed employee handling and preparing food items in the kitchen without a hair restraint.

511-6-1.03(5)(i) - Hair Restraints (C) (i) Hair Restraints.

1. Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch.

2. This does not apply to employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food, clean utensils and linens and unwrapped single-service and single-use articles.

Observed the door on the reach in cooler broken leaving a sharp surface. The door handle must be repaired.

During the inspection and upon delivery, Time/Temperature Control for Safety (TCS) food item(s) were inspected and there was evidence of previous temperature abuse with the item(s) that was/were received. A routine inspection was conducted today (9/23) and observed temperature abuse and wet products identify by ice crystals and wet boxes. All food items with time/temperature control that was abused were discarded. Food items were 21 boxes of milk, 3 boxes omelets, 1 box of sausage links, 1 box of turkey sausage, and 1 box of pork sausage.

Observed no hand soap at the handwashing sink in the kitchen to properly wash hands.

Observed the employee in the kitchen prepping food without a hair restraint.

Observed the food permit expired. A total of $250.00 is due to the Health Department by 9/26/24. A legal notice was reviewed and signed by the PIC.

Observed single-service items stored on the floor in a unapproved room with plumbing above it. All items should be stored 6 inches or higher off the floor.

Observed the door on the reach in cooler broken leaving a sharp surface.

Observed the handwashing sink blocked by a food cart with several items on it. PIC removed the cart and cleaned the sink. (COS)

Observed the 3-compartment sink pipe leaking on the floor. Please fix the plumbing along with the hot and cold water faucets to avoid waste water from leaking on the floor.

Observed a spoon (utensil) stored in the handwashing sink. The handwashing sink is for washing hands only. PIC removed the spoon. (COS)

Observed the oven in the kitchen wrapped with a towel and leaking. Please put in a work order to have the equipment fixed.

Observed no quat test strips to test the concentration of the sanitizer. Please order some quat test strips.