Comfort Inn

Observed peroxide being used to sanitize dining tables after guests. Peroxide is not approved for use on food contact surfaces. During last inspection, it was established that an approved sanitizer (quat from 3-compartment sink) would be used after peroxide was sprayed however, that is not being done. Must use and approved sanitizer for dining tables.

Observed pre-cooked scrambled eggs thawing in water in 3-compartment sink. Eggs were 84°F.

511-6-1.04(6)(c) - Thawing (C) (c) Thawing. Except as specified in paragraph 4 of this subsection, time/temperature control for safety food shall be thawed:

1. Under refrigeration that maintains the food temperature at 41°F (5°C) or less; PF or

2. Completely submerged under running water:

(i) At a water temperature of 70°F (21°C) or below, PF

(ii) With sufficient water velocity to agitate and float off loose particles in an overflow PF, and

(iii) For a period of time that does not allow thawed portions of ready-to-eat food to rise above 41°F (5°C), or

(iv) For a period of time that does not allow thawed portions of a raw animal food requiring cooking to be above 41°F (5°C), for more than 4 hours including:

(I) The time the food is exposed to the running water and the time needed for preparation for cooking PF, or

(II) The time it takes under refrigeration to lower the food temperature to 41°F (5°C) PF;

3. As part of a cooking process if the food that is frozen is:

(i) Cooked as specified under subsections (5)(a)1 or 2 or (5)(b) or 5(e) of this Rule PF, or

(ii) Thawed in a microwave oven and immediately transferred to conventional cooking equipment, with no interruption in the process PF; or

4. Using any procedure if a portion of frozen ready-to-eat food is thawed and prepared for immediate service in response to an individual consumer's order.

COS by moving eggs back to freezer. If eggs are going to be thawed in water, must be submerged under continuously running water. Temperature may not exceed 41°F during thawing process.

Observed yogurt, milk, and butter being cold held above 41°F in reach-in cooler in dining area. Ambient temperature of unit was about 44°F. [SEE TEMPERATURE OBSERVATIONS]. These items must be maintained at 41°F or below. COS by discarding.

NOTE: TCS food items may not be stored in unit until minimum cold holding temperature can be maintained.

Observed waffle batter holding at 72°F. Unless placed on a 4 hour time as a public health control procedure, must maintain at 41°F. COS by discarding.

Observed no verifiable employee health policy for several staff members. Food employees and conditional employees must be 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; Pf and

Observed dining tables not being cleaned and sanitized after each guest. All table tables and dining area were visibly dirty. Dining counters and table-tops shall be cleaned and sanitized routinely after removing all soiled tableware and food trays shall be cleaned and sanitized after each use by one of the following methods:

(i) A two step method in which one cloth, rinsed in sanitizing solution is used to clean food debris from the surface and a second cloth in separate sanitizing solution is used to rinse;

(ii) Sanitizing solution is sprayed onto the surface and the surface is then wiped clean with a disposable towel;

(iii) If used for cleaning and sanitizing, single-use disposable sanitizer wipes shall be used in accordance with EPA-registered label use instructions; or

(iv) Other methods approved by the Health Authority.

COS by cleaning. Tables are cleaned with peroxide then sanitized after with quat.

Observed unlabeled bottle of room cleaner/room freshener. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. COS by labeling.

Observed two large jars holding cereal on self-service line and not discarded after service. Product is used next day. All unwrapped foods on a self-service buffet or salad bar shall be disposed of at the end of the business day or after a maximum of 24 hours. Written procedures for tracking the total accumulative time that unwrapped food is displayed shall be prepared in advance, maintained within the food service establishment, and made available to the Health Authority upon request. Those written procedures shall specify: Pf

(i) How displayed foods will be identified; Pf

(ii) How food shall be monitored in regards to tracking time during display for each food item; Pf and

(iii) Corrective action to be taken should a total accumulative display time as specified in subsection (4)(w)5 above is exceeded. Pf

PIC stated that cereal is not a popular breakfast item. Health Authority recommends switching to individual prepackaged cereal. COS by discarding.

Observed yogurt and butter being cold held above 41°F in reach-in cooler in dining area. [SEE TEMPERATURE OBSERVATIONS]. These items must be maintained at 41°F or below. COS by placing on ice.

Observed waffle batter holding at 70°F. Unless placed on a 4 hour time as a public health control procedure, must maintain at 41°F.

Observed spray bottle containing room cleaner/room air freshener store on prep counter next to biscuits and sausage. Chemicals must be stored away from food to prevent any potential contamination. COS by moving.

Observed unlabeled bottle of room cleaner/room freshener. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. COS by labeling.

Observed two large jars holding cereal on self-service line and not discarded after service. Product is used next day. All unwrapped foods on a self-service buffet or salad bar shall be disposed of at the end of the business day or after a maximum of 24 hours. Written procedures for tracking the total accumulative time that unwrapped food is displayed shall be prepared in advance, maintained within the food service establishment, and made available to the Health Authority upon request. Those written procedures shall specify: Pf

(i) How displayed foods will be identified; Pf

(ii) How food shall be monitored in regards to tracking time during display for each food item; Pf and

(iii) Corrective action to be taken should a total accumulative display time as specified in subsection (4)(w)5 above is exceeded. Pf

PIC stated that cereal is not a popular breakfast item. Health Authority recommends switching to individual prepackaged cereal.

Observed handle of spoon laying directly in eggs in buffet line. Handles must be stored above food. COS by moving.

Observed soap and other chemicals not stored in designated area. Soap is stored on the sanitize side of the three compartment sink and chemicals at the hand sink next to the microwave. Must store in designated area away from the food and food contact surfaces. COS by moving.

Observed cereal in big jars on the self service line. Must either use individual packets or dispensing jars for the cereal.

Observed facility does not have quat test strips to check the sanitizer concentration.

Observed mold on the gaskets of the coolers. Must clean.