Holiday Inn Express & Suites

Half and half on the counter at 55 def g. Butter on counter at 75 deg f. Milk with ice core at 52 deg f. Half and half, eggs, and boiled eggs being cold held in the left stup cooler at 49 deg f; CA: All tcs food cold holding shall be maintained at 41 deg f or below; COS: Discarded during inspection.

No Cfsm for the facility. Employee who had the cfsm no longer works here. CA: At least one employee that has supervisory and management responsibility shall be a certified food safety manager. Manager going to sign up for class.

Multiple tcs food items in the display reach in cooler temped above 41 deg 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) or below or 135°F (57°C) or above. COS: Moved back into large reach in coolers. Except during breakfast, all tcs items will stay in the reach in cooler not the display cooler.

TCS items hot holding were temped below 135 deg. 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. COS: Discarded during inspection.

Raw sausage (pan) stored on top of pan of ready-to-eat eggs. Food shall be protected from cross-contamination by: separating raw animal foods during storage from cooked ready-to-eat food; COS: Moved during inspection.

Yogurt in the reach in cooler in the guest area had temps above 41 deg f. All other tcs food was at 41 deg f or below. All tcs food cold holding shall be maintained at 41 deg f or below; COS: Discarded and unit turned down - suggested putting less in unit.

Butter and cream cheese cold holding in the reach in cooler at temps above 41 deg f. All tcs food cold holding shall be maintained at 41 deg f or below. COS: Discarded during inspection. The butter and the cream cheese were being held on the counter during breakfast. Suggested to keep them in the RIC or over ice to maintain temperatures.

No verifiable way to verify that employees have been informed in a manner of their responsibility to report to the person in charge of their diseases that are transmissible through food. Food employees and conditional employees must be 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. COS: Signed during inspection for the two employees here. The third employee will sign it tomorrow.

Handsink blocked by mop bucket. A handsink shall be maintained accessible at all times for employee use. COS: Moved mop bucket during inspection.

Two bucket method was not used when cleaning the dining are tables, only one bucket was used. Dining counters and tabletops shall be cleaned and sanitized routinely after removing all soiled tableware and food trays shall be cleaned and sanitized after each use by one of the following methods: A two-step method in which one cloth, rinsed in sanitizing solution is used to clean food debris from the surface and a second cloth in separate sanitizing solution is used to rinse; Sanitizing solution is sprayed onto the surface and the surface is then wiped clean with a disposable towel; If used for cleaning and sanitizing, single-use disposable sanitizer wipes shall be used in accordance with EPA-registered label use instructions; or other methods approved by the Health Authority. COS: Explained rules to PIC.

Wall behind oven has residue. All physical facilities shall be maintained clean and in good repair.