Quality Inn Tifton

Observed sanitizer concentration at 3-compartment sink in main kitchen below required minimum. COS: PIC added more sanitizer & verified with EHS's quat test strips.

Observed no test strips for quat sanitizer. CTM: Order appropriate test strip for type of sanitizer being used - currently using quaternary ammonium

Observed improperly stored sausage patties in reach-in-cooler ("Keep Frozen") with mold growing on patties being held in the food service establishment with and above food for service. COS: PIC discarded box of sausage.

Observed eggs in both crocks in consumer self-serve area not hot held to temperatures of 135 degrees Fahrenheit or higher. COS: PIC discarded eggs.

Observed PIC not trained in proper food safety, PIC is not CFSM, and PIC unable to answer food safety questions (sanitizer prep/food prep/monitoring temps). CTM: PIC shall be trained in food safety and responsibilities - contact EHS with training date/time by end of business today.

Observed no CFSM that has supervisory and management responsibility and the authority to direct and control food preparation and service. (No certificate and unable to find records) CTM: Have employee that will have supervisory and management responsibility signed up for certification class/test or present certification info to EHS.

Observed hand wash sink in kitchen unable to be used due to it not draining. CTM: Repair sink today - do not prep any food until repaired.

Observed no bleach in facility as VDCP specifies. CTM: Obtain bleach today. Review VDCP with all staff.

Observed no sanitizer in establishment and PIC unable to properly wash, rinse and sanitize dishes. CTM: Obtain bleach or other approved sanitizer before dishes can be used. Re-wash, re-rinse and sanitize all dishes. Only have test strips for bleach (unused in drawer).

Observed chemicals stored over food in various places in kitchen - glass cleaner in drawer with thermometer and utensils, fabuloso over cereal and gravy mix, paint thinner with food holding equipment, soap at vegetable/fruit washing sink. CTM: Rearrange storage of chemicals and equipment in entire kitchen. Remove chemicals that are not for regular use in kitchen.

Observed last 2 inspection reports not posted as required in 511-3-1

Observed employee enter kitchen and begin food service duties without washing hands. COS: EHS stopped employee and had them wash hands before continuing.

Observed PIC not trained in proper food safety, PIC is not CFSM, and PIC unable to answer food safety questions (sanitizer prep/food prep/responsibility to report). CTM: PIC shall be trained in food safety and responsibilities.

Observed no CFSM employed that has supervisory and management responsibility and the authority to direct and control food preparation and service. CTM: Have employee that will have supervisory and management responsibility signed up for certification class/test.

Observed food service employee not informed of their responsibility to report certain illnesses and symptoms in a verifiable manner. COS: EHS gave website information to print more Employee Reporting Agreements. These only need to be signed once but recommend reviewing periodically.

Observed no handwashing cleanser available in kitchen. COS: PIC gave bar soap to EHS for hand washing.

Observed gallon milk with no date marking. COS: PIC discarded gallon milk.

Observed gallon milk in reach-in-cooler with expiration date of Jan 9, 2025. COS: PIC discarded milk.

Observed apples not washed before offering for consumption. COS: PIC moved apples back to the kitchen. Wash apples before placing out for service.

Observed PIC not trained in proper food safety, PIC is not CFSM, and PIC unable to answer food safety questions (cold holding temps/cooling/responsibility to report). CTM: PIC shall obtain certification in food safety (minimum: enroll in course/test by 9/5/24) and train all employees that enter the kitchen regarding aspects of food safety that are appropriate for this food service.

Observed PIC with no knowledge of employee illness as it relates to foodborne disease. COS: EHS gave Employee Health Policy and explained to PIC how to follow it.

Through discussion and observation, facility is unaware of how to make sanitizer and has not been using after washing dishes. COS: EHS trained PIC and food service worker how to make, test and use sanitizer.

Observed gallon milk with no date marking. COS: PIC discarded gallon milk.

Observed box of bananas stored on floor. COS: PIC moved box of bananas to location 6 inches off floor.

Observed box of bananas stored under and adjacent to sources of contamination (next to grease trap). COS: PIC moved box of bananas.

Observed no CFSM employed that has supervisory and management responsibility and the authority to direct and control food preparation and service. CTM: Have employee that will have supervisory and management responsibility signed up for certification class/test.

Observed single-service utensils (knives) placed out for service with lip-contact surface facing up. COS: EHS had employee wash hands and use gloves to place utensils the correct way.

Observed no chemical test strips for sanitizing solution in facility. CTM: Obtain chlorine test strips and train employees on proper usage. Test sanitizer every time solution is made before using.

Observed PIC not trained in proper food safety, PIC is not CFSM, and PIC unable to answer food safety questions (cold/hot holding temps/reheating/cooling/responsibility to report). CTM: PIC shall be trained by CFSM regarding aspects of food safety that are appropriate for this food service.

Observed Certified Food Safety Manager not implementing a training program for employees involved with food service. Observed employees lacking basic food safety knowledge and no CFSM oversight. CTM: Either sign a different person up for the Certification course and test by Monday or have existing CFSM train all employees about food safety (submit information to be covered to EHS prior to training) and begin role where active managerial control over food service can occur.

Observed no CFSM certificate displayed. CTM: The original CFSM certificate shall be posted in public view in each food service establishment. An additional copy shall be retained on file at the food service establishment at all times, and shall be made available for inspection by the Health Authority.

Observed sanitizer concentration in 3-comp sink at level well above required level (well over 200ppm). COS: EHS and PIC adjusted concentration and verified with EHS's test strips.

Observed single-service utensils (forks, knives and spoons) placed out for service with lip-contact surface facing up. COS: EHS had employee wash hands and use gloves to place utensils the correct way.

Observed no chemical test strips for sanitizing solution in facility.CTM: Obtain chlorine test strips and train employees on proper usage. Test sanitizer every time solution is made before using.

Observed food service employee not using test strips to verify chemical sanitizer solution in 3-comp sink in main kitchen. CTM: Once test strips are obtained, ensure employees test sanitizer solution before use every time.

Observed employee set up 3-comp sink in main kitchen as wash, sanitize then rinse. Through discussion, determined employee washes, sanitizes then rinses. CTM: Retrain all employees on proper set up and use of entire process of cleaning and sanitizing dishes and utensil.