SUPER 8

Observed no chemical test kit available. A chemical test kit is required to verify proper sanitizer concentrations. A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided. Advised person in charge shall obtain an approved chemical test kit and ensure it is available on site at all times to verify sanitizer concentrations.

Observed hard-boiled eggs cold holding at between 45degF - 46degF in Reach in Cooler located Front Food Service. xcept 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. Eggs were discarded.

Observed sausage gravy hot holding below 135 degf in a steam well located at self-service in front food service. Sausage gravy 128 degf. 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. Maintain temperature for hot holding at 135 degf or above. Product was reheated to 165 degf.

Observed )damaged (dented can of sausage gravy stored in the RIC for uses. Products that are held by permit holder for credit, redemption, or returned to the distributor, such as damaged, spoiled, or recalled products, shall be segregated and held in designated areas that are separated from food, equipment, utensils, linens, and single-service and single-use articles. Advised PIC to remove damaged product out of use. Product was removed.

Observed no CFSM at facility.

511-6-1.03(3)(a) - Food Safety Manager Certification (Pf) 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 as specified within paragraph (d) of this subsection. Pf

Corrective action: Spoke to PIC and manager, the manager is going to get their CFSM certification.

Thermometer needed in Reach In cooler located in front service area.

511-6-1.05(2)(x) - TMD, Located in Refrigerators/ Hot Holding (Pf, C) (x) Temperature Measuring Devices.

1. 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.

2. Temperature measuring devices shall be designed to be easily readable.

C/A: Thermometer to be place in reach in cooler

Observed no CFSM at facility and previous CFSM displayed no longer works at establishment.

511-6-1.03(3)(a) - Food Safety Manager Certification (Pf) 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 as specified within paragraph (d) of this subsection. Pf

Corrective action: Spoke to PIC and manager, the manager is going to get their CFSM certification.

Observed handwashing sink in front serving area and prep area with no hand soap.

511-6-1.07(3)(a) - Handwashing Cleanser, Availability (Pf) (3) Numbers and Capacities.

(a) Handwashing Cleanser, Availability. Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. Pf

Corrective action: Spoke to PIC about providing soap at handwashing sink.

Observed no hand drying provisions (paper towels) at hand washing sink at three compartment sink at the back.

511-6-1.07(3)(b) - Hand Drying Provision (Pf) (b) Hand Drying Provision. Each handwashing sink or group of adjacent handwashing sinks shall be provided with:

1. Individual, disposable towels; Pf

2. A continuous towel system that supplies the user with a clean towel; Pf

3. A heated-air hand drying device; Pf or

4. A hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures.Pf

Corrective Action: Spoke to PIC to have hand sink stocked with paper towels or hand drying provisions at all times.

Observed CFSM not present during operating hours. Observed food handler certification.

511-6-1.03(3)(a) - Food Safety Manager Certification (Pf) 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 as specified within paragraph (d) of this subsection. Pf

Corrective action: Spoke to PIC about having a CFSM certified employee present during operating hours of food service at all times.

Observed handwashing sink in front serving area and prep area with no hand soap.

511-6-1.07(3)(a) - Handwashing Cleanser, Availability (Pf) (3) Numbers and Capacities.

(a) Handwashing Cleanser, Availability. Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. Pf

Corrective action: Spoke to PIC about providing soap at handwashing sink.

Observed handwashing sink in front serving area and prep area with no paper towels or other method of drying hands.

511-6-1.07(3)(b) - Hand Drying Provision (Pf) (b) Hand Drying Provision. Each handwashing sink or group of adjacent handwashing sinks shall be provided with:

1. Individual, disposable towels; Pf

2. A continuous towel system that supplies the user with a clean towel; Pf

3. A heated-air hand drying device; Pf or

4. A hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures.Pf

C/A: Paper towels are to be placed at each hand washing sink.

observed no Hand washing signage at hand sink in front service area and prep area.

511-6-1.07(3)(d) - Handwashing Signage (C) (d) Handwashing Signage. A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees.

C/A: Hand washing signs provided during inspection.

Observed exposed coffee stirs in breakfast station for self service.

511-6-1.05(10)(g)(1)&(3) - Kitchenware and Tableware, Single-service/-use items properly handled to protect food-/lip-contact surfaces (C) (g) Kitchenware and Tableware.

1. Single-service and single-use articles and cleaned and sanitized utensils shall be handled, displayed, and dispensed so that contamination of food-and lip-contact surfaces is prevented.
2. Except as specified under paragraph 2 of this subsection, single-service articles that are intended for food- or lip-contact shall be furnished for consumer self-service with the original individual wrapper intact or from an approved dispenser.

C/A: Individually wrapped stirs shall be used for consumer self service area.