HOLIDAY INN EXPRESS

Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit (dairy in carafe, cream cheese, yogurt in display cooler). CA: discard dairy placed in carafe for service period (or maintain at 41F or below), turn thermostat on display cooler to keep ambient lower (to keep food 41F or below).

PIC/CFSM must actively control: temperatures of TCS food.

No Certified Food Manager for establishment. (posted CFSM no longer employed; have 60 days from date of last employment to replace CFSM).

Store food in tightly covered container (grits, sugar)

Equipment and utensils not properly air-dried.

Two door reach in not maintaining food at 41F or below. (Liquid eggs in cooler were only item not off loaded from truck; were 49F).

PIC/CFSM must actively control: temperatures of TCS food

The PIC could not provide documentation or otherwise satisfactorily demonstrate during the inspection, that all food employees and conditional employees are informed of their responsibility to report to management information about their health and activities as it relates to diseases that are transmissible through food. (Was told this paperwork available to GM who was not present at time of inspection; advise that this paperwork be available for inspection upon request).

Thermometers must be accurate +/- 2F. Recommend alcohol thermometers (red line) Need probe thermometers to take food temps.

Display and two door reach in no maintaining food at 41F or below. Avoid overstocking display cooler, avoid leaving doors to reach-in in kitchen open for extended periods of time (cooler rearranged just prior to inspector arrival). Advised to keep 2X/day or every 4 hr temperature logs of food temps.

PIC/CFSM must actively control: temperatures of TCS food, training of employees on food safety.

Post CFSM certificate in public view.

Cold TCS foods must be held at 41F or below. Observations listed. (Food transferred to freezer).

PIC/CFSM must actively control: temperatures of TCS food.

Post CFSM certificate in public view.

No paper towels available at hand wash sink. (COS: resupplied).

Observed less than 100 ppm (measured 50ppm) in sanitizer sink; use dispenser to dispense proper concentration, do not dilute with tap water. (COS: reset sink concentration).

Thermometers must be accurate +/- 2F. Recommend alcohol thermometers (red line) Need probe thermometers to take food temps.

Post in public view: permit, most recent inspection.

Observed no available ice scoop at ice machine (may need to order new).

Repair cabinets to be smooth, easily cleanable.

Need sanitizer test strips.

Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Cold TCS foods must be held at 41F or below.

CFSM must control: temperatures of TCS food.

Post CFSM, most recent inspection.

Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.

CFSM/PIC responsible for: proper temperature control of TCS foods and proper washing of utensils. (CFSM not present at time of inspection).

Post CFSM certificate in public view.

The PIC could not provide documentation or otherwise satisfactorily demonstrate during the inspection, that all food employees and conditional employees are informed of their responsibility to report to management information about their health and activities as it relates to diseases that are transmissible through food. (Was told this paperwork available to GM who was not present at time of inspection; advise that this paperwork be available for inspection upon request).

PIC described incorrect sequence of dish washing (described wash, sanitize, rinse) CA: inspector instructed PIC on correct procedure.

The most current inspection report is not prominently displayed in public view, within 15 feet of the front or primary public door and between five feet and seven feet from the floor or in an area where it can be read at a distance of one foot away.

Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. CA: transferred food to freezer.

Observed establishment utilizing time as a public health control without having written procedures.

CFSM/PIC responsible for: proper temperature control of TCS foods and written procedure for time as control of TCS foods.

Post CFSM certificate in public view. CFSM certificate produced during inspection; post in public view.

Establishment does not have established procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food establishment.

Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. CA: discarded out of temperature foods.

Observed establishment utilizing time as a public health control without having written procedures.

CFSM/PIC responsible for: proper temperature control of TCS foods (written procedure for time as control of TCS foods), proper washing/sanitizing of utensils.

Post CFSM certificate in public view. CFSM certificate produced during inspection; post in public view.

The PIC could not provide documentation or otherwise satisfactorily demonstrate during the inspection, that all food employees and conditional employees are informed of their responsibility to report to management information about their health and activities as it relates to diseases that are transmissible through food.

Establishment does not have established procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food establishment.

PIC described incorrect sequence of dish washing (described wash, sanitize, rinse) CA: inspector instructed PIC on correct procedure.