DAYS INN

EHS observed multiple dishes stored in the hand sink.

CA-PIC needs to make sure staff is not storing dishes inside of the hand sink. The hand sink is only for hand washing.

511-6-1.06(2)(o) - Using a Handwashing Sink- Operation & maintenance (Pf) (o) Using a Handwashing Sink.

1. A handwashing sink shall be maintained so that it is accessible at all times for employee use. Pf

2. A handwashing facility may not be used for purposes other than handwashing. Pf

3. An automatic handwashing facility shall be used in accordance with manufacturer’s instructions. Pf

EHS observed dead bugs above the light that is over the 3 compartment sink.

CA-PIC needs to properly remove any dead pests that is in the facility.

511-6-1.07(5)(l) - Removing Dead or Trapped Birds, Insects, Rodents, and Other Pest (C) (l) Removing Dead or Trapped Birds, Insects, Rodents, and Other Pests. Dead or trapped birds, insects, rodents, and other pests shall be removed from control devices and the premises at a frequency that prevents their accumulation, decomposition, or the attraction of pests.

Observed facility using wiping cloths as a line to dry dishes in main kitchen. (m) Wiping Cloths, Use Limitation.

1. 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. Informed PIC to remove wiping cloths. This must be corrected by 2/20/24

Observed household REF in main kitchen area where dairy products are stored Violation: jj All facility equipment must be of commercial grade. PIC informed EHS that low REF will be used from now on and will remove household REF. PIC also instructed kitchen employee to only use low boy REF. This was COS.

Observed hand sink in main kitchen not sealed properly to the wall.

(6) Maintenance and Operation.

(a) Good Repair and Proper Adjustment.

1. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule.

2. Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.

Informed PIC to have hand sink repaired to be sealed to wall. This must be corrected by 2/22/24

EHS observed heavy food debris in side of toaster in break fast bar area.

2. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations.

Informed PIC to have inside of toaster cleaned and ensure it is cleaned frequently to avoid build up. This must be corrected by 2/21/24

EHS observed cream cheese in REF above 41 degrees Fahrenheit. Temp ranges were between 59-60. EHS took ambient temperature of REF and it was at 63 degrees Fahrenheit. PIC informed EHS that the cream cheese was left overnight.

f) Time/Temperature Control for Safety Food, Hot and 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 or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P

Informed PIC to toss all cream cheeses that were left overnight. EHS also informed PIC that all TCS foods, except when cooling, is supposed to be 41 degrees and below. This must be corrected by 08/03/23

EHS observed CFSM (servsafe certficate) with an expiration date of 06/9/2023.

. A CFSM certificate which has expired, been revoked or suspended shall not be posted in the food service establishment. Informed PIC that facility has 60 days to obtain CFSM. This must be corrected by 10/2/23

EHS observed items sitting in hand sink near 3C sink in main kitchen area.

o) Using a Handwashing Sink.

1. A handwashing sink shall be maintained so that it is accessible at all times for employee use. Pf

2. A handwashing facility may not be used for purposes other than handwashing. Pf

3. An automatic handwashing facility shall be used in accordance with manufacturer’s instructions. Pf

Informed PIC to ensure that hand sink is clear at all times and accessible for all employees. This must be corrected by 08/03/23

EHS observed REF not meeting adequate temps for cold holding. EHS took ambient temp of REF and it was 63 degrees Fahrenheit.

(q) Good Repair and Calibration.

1. Utensils shall be maintained in a state of repair or condition that complies with the requirements specified under subsections (1) and (2) of this Rule or shall be discarded.
2. Ambient air temperature, water pressure, and water temperature measuring devices shall be maintained in good repair and be accurate within the intended range of use.

Informed PIC to have maintenance to either repair or replace REF. This must be corrected by 08/04/23

EHS observed nonfood contact surfaces of toaster and freezer with accumulation of crumbs and food spillage.

2. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations.

3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

PIC is to clean both toaster and Reach in freezer and ensure reach in freezer is cleaned at frequency to avoid accumulation. This must be corrected by 08/03/23