QUALITY INN-HILLSIDE CAFE

Observed the reach in cooler not following the proper levels of storage to prevent cross contamination. Observed whole shell eggs stored below raw uncooked pork. (c) Packaged and Unpackaged Food - Separation, Packaging, and Segregation.

1. Food shall be protected from cross contamination by:

(i) Except as specified in paragraph (i)(IV) of this subsection, separating raw animal foods during storage, preparation, holding, and display from:

(I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, P and

(II) Cooked ready-to-eat food; and P

(III) Fruits and vegetables before they are washed; P

(IV) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat food.

(ii) Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by:

(I) Using separate equipment for each type, P or

(II) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, P and

(III) Preparing each type of food at different times or in separate areas; P

(iii) Cleaning and sanitizing equipment and utensils;

(v) Cleaning hermetically sealed containers of food of visible soil before opening;

(vi) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened;

(vii) Storing damaged, spoiled, or recalled food being held in the food service establishment separate from food, equipment, utensils, linens and single-service and single-use articles; or

(viii) Separating fruits and vegetables, before they are washed from ready-to-eat food.

Observed employee health policy signed acknowledge forms for conditional and food employees not available for viewing and also no verbal or written information present for return to work procedures. Food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with the Chapter, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food

Observed the warewashing machine was out of chemical sanitizer. Once replaced with verified chlorine sanitizer, a chlorine test kit was unable to detect the chemical sanitizer used. PIC was instructed to contact the machine manufacturer to have the delivery system checked. Warewashing Machines, Automatic Dispensing of Detergents and Sanitizers. A warewashing machine that is installed after September 12, 2007 shall be designed and equipped to: automatically dispense detergents and sanitizers Pf and incorporate a visual means to verify that detergents and sanitizers are delivered or a visual or audible alarm to signal if the detergents and sanitizers are not delivered to the respective washing and sanitizing cycles. Pf

Observed cardboard being used as a floor mat in the main kitchen. Informed the PIC that cardboard is not an approved floor mat material. PIC had the item discarded. Floor Covering, Mats and Duckboards. Mats and duckboards shall be designed to be removable and easily cleanable.

Observed date marking missing on food pan items.

1. Except when packaging food using a reduced oxygen packaging method, and except as specified in paragraphs 5 and 6 of this subsection, refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. Pf

No designated PIC was present at the time of inspection. Instructed the staff that a certified food service manager must be present onsite during operations. A person was designated as a PIC onsite There must be a person in charge on the premises of the food service establishment at all times.

Observed employee health policy signed acknowledge forms for conditional and food employees not available for viewing and also no verbal or written information present for return to work procedures. Food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with the Chapter, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food

Hand soap was not available initially at the hand sink located in the kitchen. A staff member retrieved some hand soap and placed it in the location. 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

Observed no procedure or bodily fluid clean up kit to respond to a vomit or fecal incident. Responding To Contamination Events. A food establishment shall have written procedures for employees to follow and an EPA registered disinfectant effective against Norovirus available on-site at the food service establishment when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter.Pf

Observed TCS food items in the reach in cooler (Cheese) and in the bar lounge refrigerator (Orange Juice and sliced lemons) stored uncovered. Items uncovered were identified to the staff to be covered. Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination;

Observed a pot with clarified butter in it with excess grease and food debris covering it while storing this food item. Pan was removed from use to be washed. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf.

Observed a significant number of flys present in the kitchen at the time of inspection. Controlling Pests. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by:

1. Routinely inspecting incoming shipments of food and supplies;

2. Routinely inspecting the premises for evidence of pests;

3. Using methods, if pests are found, such as trapping devices or other means of pest control as specified under subsections (6)(e), (6)(m), and (6)(n) of this Rule; Pf and

4. Eliminating harborage conditions.

Observed multiple wiping clothes not stored in a sanitizer while not in use. Cloths in-use for wiping counters and other equipment surfaces shall be:

(i) Held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n)

Observed a hole in the wall in the kitchen area and observed general cleaning needed for multiple areas around the kitchen. Maintenance and Operation.

(a) Good Repair. All physical facilities shall be maintained in good repair.

Observed incorrect food service report posted. Most recent report must be posted. This report was printed to update posted report. 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.

Observed single service items stored on the floor. Equipment, Utensils, Linens, and Single-Service and Single-Use Articles.

1. 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. 3. Single-service and single-use articles shall be stored as specified under paragraph 1 of this subsection and shall be kept in the original protective package or stored by using other means that afford protection from contamination until used.

Observed the sides of cooking equipment and the shelf over the oven with excess grease build-up and in need of cleaning. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations.

3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Observed tomatoes and ham, prepared and ready for service on the buffet line, not cooled to 41 degrees Fahrenheit before service.

Observed employee health policy signed acknowledge forms for conditional and food employees not available for viewing and also no verbal or written information present for return to work procedures.

Observed waitress station ice in bin not covered.

Observed fryer/oven exhaust hood, interior convection oven, interior oven with oil-grease buildup.

Observed drain to meat prep sink (floor drain) clogged.

Observed low light in walk in cooler, in ice machine area , in deep fryer area in men's employee restroom.

Observed last inspection report, food service permit and choking poster not posted.

Observed permit not posted.

Observed food storage racks & shelves and exterior of food service equipment with buildup.

Observed garbage dumpster in need of repair (holes, lid/missing).

Observed general clean needed for kitchen, floors, walls, ceiling.