Baymont Inn

Observed potentially hazardous Time/temperature control for safety foods holding above 41F inside the self serve reach in cooler: 2% Milk 45F and Cream Cheese 46F. Ambient air temperature of the unit is 47F. 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 or below. Person in charge discarded the foods.

Observed waffle batter inside the waffle didpenser with a temperature of 66F. Per person in charge stated the waffle batter was placed inside the dispenser this morning. Potentially hazardous foods shall be held at 41F or below or held on tome as public health control. Person in charge discarded the waffle batter. Provided person in charge with time as public health control procedure to implement.

Person in charge could not provide documentation that employees are aware of foodborne illness transmissible through food. Food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with the Chapter, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food. I provided person in charge with employee health documentation to have all employees read and sign.

Person in charge could not provide procedures or bodily fluid clean up kit in the event of bodily fluid contamination. A food establishment shall have procedures for employees to follow 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. Provided person in charge with a clean up procedure documetation.

Observed the handsink in the kitchen area blocked and not functional. The handsink in the kitchen area is required for handwashing. A handwashing sink shall be maintained so that it is accessible at all times for employee use. The handsink in the kitchen area MUST be repaired as soon as possible.

Observed the handwashing sink blocked in the kitchen prep/pantry area. When asked where they wash hands person in charge (PIC) stated they use the three compartment sink because that sink is leaking. A handwashing sink shall be maintained so that it is accessible at all times for employee use. Call maintenance and repair sink as soon as possible.