BAYMONT INN & SUITES

Facility provided EHS blank employee health reporting forms for current employee working in kitchen.

Food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with the Chapter, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food Informed PIC to have form completed. PIC completed form this was COS.

Upon entering main kitchen, EHS observed what appeared to be two hand sinks. EHS asked for clarification what sink was used for what purpose and where are they washing their hands. PIC informed EHS that hands are being washed in 3C sink due to the hand sink across from 3C sink needed repairs. However Owner clarified that hand sink that was actually being used was next to 3C sink d) Where to Wash. Food employees shall clean their hands in a handwashing sink or approved automatic handwashing facility and may not clean their hands in a sink us ed for food preparation or warewashing, or in a service sink or curbed cleaning facility used for the disposal of mop water and similar liquid waste.

Owner informed EHS that the hand sink that is being used sits across 3C sink. This was COS.

ehs observed

Observed no soap at hand sink in main kitchen.(3) Numbers and Capacities.

(a) Handwashing Cleanser, Availability. Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap

PIC placed soap at sink. This was COS.

Observed hand sink lacking paper towels in main kitchen. (b) Hand Drying Provision. Each handwashing sink or group of adjacent handwashing sinks shall be provided with:

1. Individual, disposable towels; Pf

2. A continuous towel system that supplies the user with a clean towel; Pf

3. A heated-air hand drying device; Pf or

4. A hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures. Pf

PIC placed paper towels at sink. This was COS.

Observed facility lacking procedures for vomiting and diarrheal events. PIC informed EHS that they were unaware of needing a kit (6) Responding To Contamination Events. A food establishment shall have procedures for employees to follow 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. PIC purchased kit during inspection. This was COS.

Observed 4 containers of chemicals stored directly on floor in main kitchen. PIC informed EHS that those chemicals were not supposed to be there. All chemicals must be stored at least 6 inches off the floor. PIC removed chemicals. This was COS.

EHS observed food debris and spillage at bottom of REF and REF drawers. 3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Informed PIC to clean REF. This must be corrected by 07/30/24