Sleep inn - Mainstay Suites Columbus

Observed handwashing sink in the main kitchen lacking handwashing cleanser. Observed hand soap dispenser not working properly. Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. Person in charge placed handwashing cleanser at the handwashing area.

Observed most recent food service inspection report not posted in the facility. Observed inspection report dated 01/08/2024 posted. The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away. Person in charge posted new inspection report from today.

Observed box of napkins stored directly on the floor in the main kitchen. Except as specified in paragraph 4 of this subsection, cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored:

(i) In a clean, dry location;

(ii) Where they are not exposed to splash, dust, or other contamination; and

(iii) At least 6 inches (15 centimeters) above the floor.

Person in charge placed napkins box at least 6 inches off the floor.

Observed facility lacking quaternary test strips for the 3-compartment sink. A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided. Must correct Priority foundation item within 10 calendar days.

Observed spray bottle of bleach in the main kitchen next to 3-compartment sink without a label identifying the common name of the solution. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. Person in charge placed a label on the bottle.

Observed food establishment lacking a Certified Food Safety Manager in its employ. Food service establishments shall have in its employ a Certified Food Safety Manager (CFSM) as specified in paragraph (b) of this subsection to ensure food safety is being managed within the food service establishment during all hours of operation. PIC will contact health authority once registered and completed.

Observed bottles of bleach, vinegar, and sanitizer located on shelf in main kitchen lacking a label. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. COS: PIC placed label on bottles.