HOLIDAY INN EXPRESS

High Priority - Raw animal food ( raw bacon) stored over/not properly separated from ready-to-eat food.( yogurt ) in refrigerator . Manager rearranged food Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw bacon on prep table 57 F at 9:20 am placed on table at 9:00 am . Manager placed the raw bacon inside refrigerator. Corrective Action Taken

Intermediate - -No probe thermometer provided to measure temperature of food products. -Probe thermometer not used to ensure proper food temperatures Reviewed with the manager to regularly check food temperatures

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Reviewed with the manager Repeat Violation

Intermediate - No chemical test kit provided when using sanitizer ( quaternary) at three-compartment sink and wiping cloths. Reviewed with the manager to regularity test sanitizing solution when three compartment sink is in use .

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at kitchen hand wash sink . Manager placed paper towels inside dispenser . Reviewed with manager hand wash sinks must be fully stocked at all times Corrected On-Site Repeat Violation

Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Reviewed with the manager

Basic - Ambient air thermometer not located in the warmest part of the cold holding unit in buffet area. Reviewed with the manager

Basic - Employee personal food not properly identified and segregated from food to be served to the public in refrigerators in the back kitchen . Manager discarded the employee food . Reviewed with manager safe storage for employee food . Corrected On-Site Repeat Violation

Basic - Interior of microwave has accumulation of black substance/grease/food debris in back kitchen . Reviewed with manager

Basic - Single-service articles( coffee filters) not stored inverted or protected from contamination on back kitchen prep area . Manager placed coffee filters inside a storage bag Corrected On-Site

High Priority - Employee washed hands with no soap. Hand soap dispenser filled with hand sanitizer, no hand soap available. Recommend dish soap for temporary use as hand soap.

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee washed and rinsed food equipments in three compartment sink without sanitize then air dry. Operator set up sanitizer to re sanitize food equipments at time of inspection. Corrective Action Taken

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided by email. Corrective Action Taken

Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Quaternary ammonia used as sanitizer but the establishment only has chlorine test kit.

Intermediate - No soap provided at handwash sink. Soap dispenser filled with foam hand sanitizer, operator informed employee to use dish soap to wash hands. Corrective Action Taken

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed employee food stored in reach-in cooler with food to be served to the guest. Operator moved employee food to designated reach-in cooler. Corrected On-Site Repeat Violation

Basic - Employee personal food not properly identified and segregated from food to be served to the public.

Basic - Food stored on floor. Observed a box of cereal bowls stored on floor in dry storage. Operator removed from floor. Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Small countertop oven and microwave at kitchen. Operator informed employee to clean. Corrective Action Taken

Basic - Single-service articles improperly stored. Observed a box of take out food containers stored on floor at dry storage.