HOLIDAY INN EXPRESS & SUITES

EHS observed a water bottle and jacket where they stored all their condiments and dry food.

CA-PIC needs to make sure that they create a designated area for employee items.

511-6-1.07(4)(b) - Designated Areas for Employee Activity, located to prevent contamination of food, equipment, utensils, linens, & single service articles (C) (b) Designated Areas for Employee Activity.

1. Areas designated for employees to eat, drink, use tobacco products and electronic devices shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination.

2. Lockers or other suitable facilities shall be located in a designated room or area where contamination of food, equipment, utensils, linens and single-service and single-use articles cannot occur.

EHS observed a water bottle and jacket where they stored all their condiments and dry food.

CA-PIC needs to make sure that they create a designated area for employee items.

511-6-1.07(4)(b) - Designated Areas for Employee Activity, located to prevent contamination of food, equipment, utensils, linens, & single service articles (C) (b) Designated Areas for Employee Activity.

1. Areas designated for employees to eat, drink, use tobacco products and electronic devices shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination.

2. Lockers or other suitable facilities shall be located in a designated room or area where contamination of food, equipment, utensils, linens and single-service and single-use articles cannot occur.

EHS observed the reach in cooler stored outside of the kitchen where guest are able to go in and out of was not holding the correct temperature. EHS tempt the yogurt and milk and both items were between 45-49. EHS then tempt the ambient of the unit. The unit was at 45. Employee was not aware of the unit not holding correct temperature.

CA-PIC needs to make sure that the reach in cooler ambient and product should be 41 degrees and below. If the unit is not working properly the issues must be addressed or the unit needs to be replaced with a working unit.

511-6-1.04(6)(f) - Time/Temperature Control for Safety; Cold Holding (P) (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

EHS observed a sprite bottle and a blue bookbag being stored on the same shelf as the hot sauce and raisins.

CA-PIC needs to make sure that they create a designated area for employees to store their personal items. Personal items and items used for the public should not be stored together. This will reduce possible contamination.

511-6-1.07(4)(b) - Designated Areas for Employee Activity, located to prevent contamination of food, equipment, utensils, linens, & single service articles (C) (b) Designated Areas for Employee Activity.

1. Areas designated for employees to eat, drink, and use tobacco shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination.

2. Lockers or other suitable facilities shall be located in a designated room or area where contamination of food, equipment, utensils, linens and single-service and single-use articles cannot occur.

EHS observed unwrapped apples stored in bowl with food debris on food contact surfaces.

(7) Cleaning of Equipment and Utensils.

(a) Equipment, Food-Contact Surfaces, and Utensils.

1. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf.

Kitchen attendant removed apples and bowl to be cleaned and washed. This was COS.

EHS observed apples being stored for breakfast unwrapped in a unclean bowl. EHS asked process of prepping fruit. Kitchen attendant informed EHS that they are just pulled from box and placed in bowl. Apples were not being washed.

1. Except as specified in paragraphs (g)2 and 3 of this subsection and except for whole, raw fruits and vegetables that are intended for washing by the consumer before consumption, raw fruits and vegetables shall be thoroughly washed in water, in a sink designated for that purpose only, to remove soil and other contaminants before being cut, combined with other ingredients, cooked, served, or offered for human consumption in ready-to-eat form. Kitchen attendant removed apples to be washed. This was COS.