Quality Inn & Suites

Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used — Inspector Note: Observed RIC at the self service buffet area with an ambient temperature of 50 degrees F. Aso observed an ambient temperature of RIC 1 in the main kitchen with an ambient temperature of 46.4 degrees F. Equipment shall be maintained in a state of repair according to subsections (1) and (2) of this Rule. Stated to PIC to have units repaired.

PIC present, demonstrates knowledge, performs duties — Inspector Note: Observed establishment without a food allergy awareness training. Employees are properly trained in food safety, including food allergy awareness, as it relates to their assigned duties. Food allergy awareness includes describing foods identified as major food allergens and the symptoms that a major food allergen could cause in a sensitive individual who has an allergic reaction. Stated to PIC to obtain food allergy training and ensure that all staff are fully training in food allergy awareness.

Certified Food Protection Manager — Inspector Note: Observed expired CFSM certificate posted in public view. The original CFSM certificate shall be posted in public view in each food service establishment. Stated to PIC to post an unexpired CFSM certificate in public view.

Adequate handwashing facilities supplied & accessible — Inspector Note: Observed multiple bulk containers of dish soap obstructing the hand sink in the main kitchen. A handwashing sink shall be maintained so that it is accessible at all times for employee use. COS: PIC removed multiple bulk containers of dish soap from the hand sink in the main kitchen.

Proper cold holding temperatures — Inspector Note: Observed multiple TCS food items (breakfast croissants, single-service containers of yogurt, skim milk, and 2% milk) cold holding in the temperature danger zone over 4 hours in RIC #1 in the main kitchen. TCS foods shall properly cold hold at 41 degrees F or below. COS: PIC discarded items.