Sleep Inn & Suites

Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used — Inspector Note: Observed front-food service display cooler in disrepair ambient temperature of 53.4F. Good Repair and Proper Adjustment. Equipment shall be maintained in a state of repair.

Management knowledge, responsibilities, reporting — Inspector Note: Observed no evidence of employee health reporting onsite at time of inspection. Food employees and conditional employees are informed in a verifiable manner of their responsibility to report.

Adequate handwashing facilities supplied & accessible — Inspector Note: Upon Arrival, observed pack of liquid eggs stored inside of sink bowl, obstructing handwashing. A handwashing facility may not be used for purposes other than handwashing. COS: Had PIC remove and relocate pack of liquid eggs.

Adequate handwashing facilities supplied & accessible — Inspector Note: Upon arrival, observed paper towels not supplied at the designated handwash sink. Each handwashing sink or group of adjacent handwashing sinks shall be provided with individual, disposable towels.

Response procedures for vomiting & diarrheal events — Inspector Note: Observed no vomit/fecal response upon request. 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.

Proper cold holding temperatures — Inspector Note: Observed multiple low-fat yogurts and container of reduced milk improperly cold-holding at front-food service display cooler for under 1-hour. Cold Holding. 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. COS: Had PIC relocate to main kitchen RIC for proper cooling and cold-holding of TCS Foods.