Springhill Suites (Bar)

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed failure of chlorine sanitizer used at mechanical dishwasher to register on chlorine test strips. Corrective action - PIC advised to contact EcoLab, the supplier for the dishwasher sanitizing products, to check dishwasher functionality and purchase more sanitizer product. (n) Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration, and Hardness. A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation at contact times specified under subsection (8)(b)3 of this Rule shall meet the requirements specified in DPH Rule 511-6-1-.07(6)(g), shall be used in accordance with the Environmental Protection Agency (EPA)-registered label use instructions P, and shall be used as follows: 1. A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart; P Concentration Range Minimum Temperature MG/L PH 10 or less oF (oC) PH 8 or less oF (oC) 25-49 120 (49) 120 (49) 50-99 100 (38) 75 (24) 100 55 (13) 55 (13)

Proper date marking and disposition — Inspector Note: Observed ready-to-eat TCS food items (shredded cheese, pepperoni, cheese sauce, pizza sauce) stored in preptop cooler in main kitchen area without any date labeling. Corrective action - PIC advised to label all ready-to-eat TCS foods held in refrigeration for greater than 24 hours with the date the food is prepared or opened and ensure it is used or discarded within 7 days. 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.