Holiday Inn

Contamination prevented during food preparation, storage, display — Inspector Note: Observed a box with a green/black moldlike residue all over, stored in the walk in cooler. 1. Except as specified in paragraphs 2 and 3 of this subsection, food shall be protected from contamination by storing the food: (i) In a clean, dry location; (ii) Where it is not exposed to splash, dust, or other contamination; and (iii) At least 6 inches (15 cm) above the floor. COS: The box was discarded.

Contamination prevented during food preparation, storage, display — Inspector Note: Observed package of cookies stored on the floor of the walk in freezer. PIC was informed that: 1. Except as specified in paragraphs 2 and 3 of this subsection, food shall be protected from contamination by storing the food: (i) In a clean, dry location; (ii) Where it is not exposed to splash, dust, or other contamination; and (iii) At least 6 inches (15 cm) above the floor. 2. Food in packages and working containers may be stored less than 6 inches (15 cm) above the floor on case lot handling equipment if the equipment can be moved by hand or by conveniently available apparatuses such as hand trucks and forklifts. COS: Package of cookies was moved to a rack.

Nonfood-contact surfaces clean — Inspector Note: Observed heavy accumulation of food debris inside of the microwave. 3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Physical facilities installed, maintained, and clean — Inspector Note: Observed accumulation of large icicle and many smaller icicles on the interior ceiling/floor and surfaces of the walk-in freezer. Observed heavy accumulation of food debris on the walk-in freezer floor. Advised PIC to have equipment maintained. a) Good Repair. All physical facilities shall be maintained in good repair. (a) Good Repair. All physical facilities shall be maintained in good repair. (b) Cleaning, Frequency and Restrictions. 1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed a heavy buildup of black residue on the can opener. Advised PIC that Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf.

Wiping cloths: properly used and stored — Inspector Note: Observed wet wiping cloths place on tables throughout main kitchen. CA: Cloths in-use for wiping food spills from tableware and carry-out containers that occur as food is being served shall be: (i) Maintained dry; and (ii) Used for no other purpose. 2. 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); and (ii) Laundered daily.

Posted: Permit/Inspection/Choking Poster/Handwashing — Inspector Note: Observed most current permit not posted within public view. Post the permit in a location in the food service establishment that is conspicuous to consumers. CA: Advised PIC update permit and post within public view.

Proper date marking and disposition — Inspector Note: Observed food items without a date mark in walk-in cooler ( RTE muffins, eggs). CA: Place label on food items and date. 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

Posted: Permit/Inspection/Choking Poster/Handwashing — Inspector Note: Observed most current permit not posted within public view. Post the permit in a location in the food service establishment that is conspicuous to consumers. CA: Advised PIC update permit and post within public view.

Physical facilities installed, maintained, and clean — Inspector Note: Observed broken equipment throughout main kitchen. CA: advised PIC to have equipment fixed or removed. Keep equipment clean if not in use. Good Repair. All physical facilities shall be maintained in good repair. (b) Cleaning, Frequency and Restrictions. 1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

Proper date marking and disposition — Inspector Note: Observed food items without a date mark in walk-in cooler (cooked pasta, RTE muffins, eggs). COS: PIC discarded food items. 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