Microtel Inn and Suites

Observed time/temperature control for safety foods in reach-in cooler temping above 41°F. See temperature observations. 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, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2. of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. Person in charge discarded food items.

Observed main kitchen refrigerator's thermometer broken. Observed front food refrigerator lacking thermometer. 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. Priority foundation item must be corrected within 10 calendar days.

Observed facility lacking test strips for three compartment sink. A test kit or other device that accurately measures the concentration in mg/L of sanitizing solution shall be provided. Priority foundation item must be corrected within 10 calendar days.