Holiday Inn Express & Suites Food Service

After discussion with staff, it was determined that the facility CFSM is no longer employed at the facility. Either AGM or GM plan to take manager-grade course soon. Staff will send the CFSM certificate to the EH office once obtained

Observed multiple bottles of blueberry syrup with manufacturer use by dates in 2023 and 2025. CA: food items must be discarded or consumed before manufacturer use by date. COS: bottles voluntarily discarded.

Observed staff member wiping food prep surfaces with a dry wiping cloth and a spray bottle of QUAT sanitizer. CA: In-use wiping cloths must be stored in a sanitizer bucket with sanitizer of the proper concentration. Spray bottle sanitizer must be used in combination only with a disposable towel. COS Educated staff member on proper use of wiping cloths.

Observed unpackaged single use forks and knives stored in self-service area in a container with the food contact surface up. CA: single use items must be stored in a manner that prevents their contamination. COS: staff educated and single use items discarded

Observed ready to use food trays stored below the prep table with dried food debris on the food contact surface and physical/food debris on the outside of the tray. Observed the ice scoop holder to have mold-like growth. All food contact surfaces must be cleaned and sanitized after use and as often as necessary to prevent debris and mold-like accumulation. COS trays and ice scoop holder moved to dirty drainboard of 3-compartment sink.

Observed staff member engaged in food handling practices without a hair restraint or beard restraint on. All staff must don proper hair restriants upon entering the kitchen and facial hair longer than 1/2 inch requires a facial hair restraint. COS employee put on head hair restraint. Manager will order beard restraint for staff usage.

Observed employee drying clean dishes with a wiping cloth. All dishes and utensils must be air dried before being stored. COS staff educated and dihses rewashed.

Observed employee drying clean dishes with a wiping cloth. All dishes and utensils must be air dried before being stored. COS staff educated and dihses rewashed.

Observed staff member not changing disposable gloves as often as required. Observed employee warewashing, touching hair, don an oven mitt over the gloves, move a mop and bucket, handle food containers, and move food from the kitchen to the front food service buffet all without swapping gloves. Gloves must be swapped after touching your face, hair, body, or clothes, handling food items, handling dirty equipment or utensils, swapping from one task or another, or any other activities that may contaminate your clean gloves. Before donning fresh gloves, hands must be washed. COS staff educated, discarded gloves, washed hands, and donned new gloves.

Observed employee phone charger, water bottle, apron, and jacket hanging on dry storage shelf. All employee belongings must be stored separate from all single use, multiuse, and food items as well as away from any food preparation spaces. Manager will delegate a separate shelf for employee belongings.

Observed turkey sausage patties in the front food service steam wells hot held between 103-122 degrees. Observed pork sausage links hot held in a cambro unit at 112 degrees. Observed gravy in a crockpot in the main kitchen hot held between 117-122 degrees. All food items must be hot held at or above 135 degrees. Discussed with staff member cooking process for turkey sausage patties before hot holding. Cook temp log maintained by staff showed proper cook temperatures before Inspector arrived. Discussed with employee increasing the temperature settings on crockpot. Advised staff member that cambro in main kitchen is not a solution for long term hot holding. COS Food items voluntarily discarded by staff member. Hot holding temperature logs given to CFSM for use in kitchen and front food service area.

Observed sausage patties and cheese omelettes in the front food service steam wells hot held between 113-128 degrees. Observed omelettes hot held in a cambro unit at 93 degrees. Observed gravy in a crockpot in the main kitchen hot held betweenb 72-113 degrees. All food items must be hot held at or above 135 degrees. Advised staff member to increase temperature settings on crockpot and steam wells. Advised staff member that cambro in main kitchen is not a solution for long term hot holding. Food items voluntarily discarded by staff member.

Observed kitchen staff member engaged in food handling duties with a watch on her wrist. All staff must remove jewelry from hands and wrists except a plain wedding band before beginning any food handling tasks. COS Staff member removed watch from wrist.

Observed kitchen staff member engaged in food handling duties with wearing a proper hair restraint. Hair must be properly restrained before entering the kitchen. Manager advised to obtain proper hair restraints for employees.

Observed staff member wiping food prep surfaces with a dry wiping cloth and a spray bottle of QUAT sanitizer. Educated staff member on proper use of wiping cloths. In-use wiping cloths must be stored in a sanitizer bucket with sanitizer of the proper concentration. Spray bottle sanitizer must be used in combination only with a disposable towel. Inspector observed a poster in main kitchen depicting this and brought it to staff member's attention. COS dirty wiping cloths discarded, and spray sanitizer was used with disposable paper towels for sanitization.

Observed an electrocution device installed in the main kitchen above the prep sink, cambro, and wall-mounted knife rack. Electrocution devices must not be installed above any food items, food preparation or storage areas, single-use items, or equipment and utensils.

Observed the main kitchen window open without an installed screen to prevent pest incursion. Openings leading to the exterior must be protected with an air curtain or screen to prevent pest incursion. Two flies observed in the kitchen potentially due to the open, unprotected window. Staff member advised that window must be kept closed until a screen can be installed.

Observed the main kitchen handwash sink with low water pressure and an inconsistent supply of hot water. For proper handwashing, hot water must be available at a minimum of 100 degrees. Hot water supply appeared unaffected by usage of mechanical hot water dishmachine. Spoke with Manager about concern and was informed that facility is having hot water supply issues that corporate engineers are working to fix. Discussed importance of addressing issue with Manager. Informed by Manager that hot water can sometimes take up to 15 minutes to come.

Facility uses sanitize compartment of the 3-comp sink to dispose of dirty mop water. Dirty mop water must be discarded in a service sink and the 3-comp sink must not be used to avoid contamination of the sink during its intended use of warewashing. Staff member confirmed mop sink is available in laundry room of tourist accommodation facility. Staff member instructed to cease this use of the sink and to thoroughly clean the sink prior to usage.

Observed hand wash sink blocked by garbage bag, mop bucket and with a disused sanitizer line in bowl of sink. The hand sink must always be accessible/unblocked and should not have anything left in the bowl of the sink. OS items removed.

Sanitizer dispenser is not properly dispensing sanitizer, observed no sanitizer in wiping cloth bucket. COS Facility informed that no sanitizer was being dispensed, maintenance called to repair dispenser and QUAT tabs used to make fresh sanitizer.

Observed employees not using proper hair restraints. Hair must be properly restrained before entering kitchen to handle food. COS hair restrained.

Observed dry wiping cloths being used to wipe surfaces. Wiping cloths may only be used to wipe surfaces when they are kept in a sanitizer bucket at the proper sanitizer concentration. COS wiping cloths removed.

Observed employee belongings on top of single service items. COS employee belongings removed and contaminated items discarded.

Observed employees touching hair, body, face with gloves. Gloves must be changed and hands washed before donning new gloves whenever switching tasks and after touching hair/body/face. COS employees informed and gloves changed.

Facility had no sanitizer test strips at the time of inspection. Facility must keep appropriate test strips on site at all times to ensure proper sanitizer levels are maintained.

Observed improper washing order being used in facility's 3-compartment sink and dirty dishes being kept on the sanitize side of the sink. Proper wash, rinse, sanitize order must be maintained to prevent cross contamination between clean and dirty dishes. COS staff informed of proper procedure and sink sanitized.