Wingate by Wyndham (FS)

Observed employees' food and beverages stored beside the food inside the reach-in cooler for consumers. Areas designated for employees to eat, drink, and use tobacco shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. Designate a shelf inside of the reach-in cooler for employees to store their belongings away from items used for customers.

Observed waffle batter inside the self serve area with a temperature of 67F. 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. Recommended to person in charge to keep the waffle batter on time as public health control (TPHC), provided TPHC procedure. Waffle batter will be discarded.

bserved no paper towels at handwashing sink. Each handwashing sink or group of adjacent handwashing sinks shall be provided with: individual disposable towels. Person in charge is not sure how to refill paper towel dispenser. Person in charge placed paper towels by handwashing sink.

Observed several ceiling tiles in the main kitchen area with brown stains and other with holes. All physical facilities shall be maintained in good repair. Check for potential leaks from the ceiling. Replace all damaged ceiling tiles.

Observed quat sanitizer solution in the three compartment sink at 0 parts per million (ppm). Per person in charge, the sanitizer dispenser was serviced last week. A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation at contact times specified under subsection (8)(b)3 of this Rule shall have a concentration of 200 ppm as directed by the manufacturer. Person in charge manually added sanitizer solution to the sanitize compartment and was observed at 200 ppm. Please have the sanitizer dispenser repaired by a reputable repair company.

Observed an employee's unopened food items stored next to the food inside the reach-in cooler. Areas designated for employees to eat, drink, and use tobacco shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. Designate a shelf inside of the reach-in cooler for employees to store their belongings away from items used for customers.

Observed the Certified Food Safety Manager (CFSM) certification posted is listed under a different person's name. Upon review when verifying on the company's website, the certificate is registered to a different person. Food service establishments shall have in its employ a Certified Food Safety Manager (CFSM) as specified to ensure food safety is being managed within the food service establishment during all hours of operation. Have an employee certified in an approved CFSM course.

Observed a container of tightly covered cooked eggs inside of the reach-in cooler while being in the cooling process. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. Corrected on Site (COS): Container of eggs loosely covered.

Observed several ceiling tiles in the main kitchen area with brown stains. All physical facilities shall be maintained in good repair. Check for potential leaks from the ceiling. Replace all damaged ceiling tiles.

Observed an employee's unopened food item and an unopened soda can stored next to the food inside the reach-in cooler. Areas designated for employees to eat, drink, and use tobacco shall be located so that food,equipment, linens, and single-service and single-use articles are protected from contamination. Designate a shelf inside of the reach-in cooler for employees to store their belongings.

bserved no paper towels at handwashing sink. Each handwashing sink or group of adjacent handwashing sinks shall be provided with: individual disposable towels. Person in charge is not sure how to refill paper towel dispenser. Paper towels placed by handwashing sink.

Observed three compartment sink not being properly operated. The washed dishes were being placed directly from the wash compartment to the sanitize compartment without any rinsing. Dishes must be washed, rinsed and sanitized in the three compartments. PIC instructed on proper three compartment sink use and filled rinse compartment.

Observed sanitizer levels in the sanitize compartment of the three compartment sink to be 0ppm. Tested solution directly from the dispenser which was also 0ppm. PIC stated she would have Ecolab service the unit. Instructed the PIC to manually add sanitizer to the sanitize compartment following the manufacturer's directions until the dispensing unit is repaired. Monitor sanitizer levels at each use and properly wash, rinse and sanitize dishes.

Observed sausage, egg and cheese biscuits with a temperature of 51°F, which was improperly stored with ice in the self serve area. 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. Food discarded.

Observed mini sausage links with a temperature of 126F inside the self-serve unit. 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 135°F or above. Sausage discarded.

Observed pancake batter inside the pancake maker with a temperature of 77F with no discard time written. If time without temperature control is used as the public health control up to a maximum of 4 hours: The food shall have an initial temperature of 41°F or less when removed from cold holding temperature control and 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. Educated person in charge about correct procedures as it relates to this particular item and person in charge discarded the pancake batter..

Observed no paper towels at handwashing sink. Each handwashing sink or group of adjacent handwashing sinks shall be provided with: individual disposable towels. Person in charge refilled paper towel dispenser.

Observed ready to eat packages of muffins stored directly on the floor in the dry storage room. Food shall be protected from contamination by storing the food: At least 6 inches above the floor. Person in charge relocated the food to storage shelf.

Observed several boxes of single use cups being stored directly on the floor in the dry storage area. Single-service and single-use articles shall be stored: In a clean, dry location, where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Person in charge placed items onto the shelf.