DAYS INN ROME - CONTINENTAL BREAKFAST

Observation: Observed two chemical spray bottles without label of common name. CA: Working containers of chemicals must be properly labeled with their common name. COS: PIC labeled chemical spray bottles with their common name.

Observation: No testing kit for determining concentration of chlorine sanitizer used in 3-compartment sink was available at the facility. CA:A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided. COS: Chlorine sanitizer test strips were provided to the facility until testing strips could be ordered. This will be rechecked by the Health Department.

observed microwave and can opener with food build up on interior. CA: Discussed cleaning frequency/procedure with pic. COS: pic will clean, and health dept. will re-check

Observed shelf used for drying utensils, etc. in poor condition. CA: Discussed replacing shelf with pic COS: pic will have replaced.

Observed potentially hazardous TCS food (prepared waffle mix) cold-holding at a temperature greater than 41 degrees F at front food service area. Corrective Action: PIC was notified. The waffle batter was found to be nearly four hours old and was discarded. Reviewed manufacturer packaging with PIC which states item must be used within 4-hours and discarded or must be held at 41 deg F or below. PIC will monitor temperatures of batter and if unable to maintain at 41 F or below, they will begin using time as a public health control and discard after four hours.

Observed PIC failing to execute responsibilities to ensure safety of food by controlling risk factors and following food safety guidelines. Risk factors out of compliance included improper cold holding, improperly using handwashing sink, not sanitizing food contact surfaces, and lack of employee health policy.

Corrective Action: Discussed risk factors and responsibilities of the PIC with CFSM. The PIC must by able to maintain active managerial control when CFSM is not present and ensure all food service employees are properly trained to prepare and handle food safely. The permit holder/CFSM must designate PIC for this kitchen and he/she must be able to demonstrate knowledge of all risk factors for foodborne illness and following food safety guidelines as stated in the Rules and Regulations for Food Service Chapter 511-6-1.

Observed expired certified food safety manager certificated posted in facility. Per CFSM, they have not re-certified since expiration. Corrective Action: PIC was unaware the certificate was expired. PIC must provide proof of enrollment in an approved CFSM course within 14-days. This will be rechecked by the Health Department. The designated CFSM must have active managerial control in this kitchen and have sufficient knowledge of food preparation and service of food. CFSM must ensure all food service employees are properly train in foodborne illness prevention and food safety guidelines.

Observed designated handwashing sink being used by food service employee for washing dishes. Corrective Action: Discussed using handwashing sink for handwashing only with PIC. PIC instructed food service employee to move all dishes to the three compartment sink and the handwashing sink was washed, rinsed and sanitized for use.

Observed food service employee washing used equipment and utensils with soap and water, rinse and place equipment in drying rack to air dry without sanitizing. Corrective Action: Discussed proper method for washing, rinsing and sanitizing all used utensils, equipment, etc. before air drying. Food service employee was educated and all equipment was properly washed, rinsed and sanitized before being placed on rack to air-dry.

Observed potentially hazardous TCS food items held past manufacturer's "best by" or expiration date. The milk was opened this morning and served to customers with 2/2/25 expiration date. The juice dispenser was storing a jug of orange juice with "best by 1/27/25" and second container was found in rear cooler. Corrective Action: Discussed use-by and expiration dates with PIC. All items found to be past their expiration date were discarded. PIC will discuss with all food service employees.

Observed third compartment of the 3-compartment sink unable to drain at time of inspection. On further investigation, waste baskets were being used underneath the sink to catch water from a known leak. Duct tape was also observed on pipes leading from three compartment sink to air gap. Corrective Action: PIC was notified. On-site maintenance employee was able to unclog drain; however, the leak continued while food service employee was finishing ware washing. PIC must contact a licensed plumber to repair three compartment sink so all drains are in good repair and functioning properly. In the meantime, this facility may only offer pre-packaged foods (muffins, yogurt, milk cartons, etc.) until plumbing is properly repaired and re-checked by the Health Department. Please call the Health Department at (706)295-6316 to have the plumbing re-checked. Documentation from a licensed plumber will be required.

PIC was unable to provide approved testing kit to measure concentration of sanitizer solution in third compartment sink. Corrective Action: Discussed requirement for testing strips with PIC. PIC was given testing strips to use until new strips are ordered. This will be rechecked by the Health Department in one week.

Observed single handwashing sink blocked by dirty dishes during inspection. Corrective Action: PIC notified. Discussed need for handwashing sink to be accessible at all times and should only be used for the sole purpose of handwashing. PIC removed dishes from handwashing sink.

Observed reach in cooler at self-service bar without a temperature measuring device. CA: PIC will have hanging thermometer placed into reach in cooler.

Observed potentially hazardous TCS food (individual cream cheese packs) held above 41 degrees F in cold-holding bin on counter. Corrective Action: PIC was notified. The bin was recently re-stocked; therefore, the cream cheese packs were brought to the reach-in freezer to rapidly cool back down to 41 deg F or below. PIC planning to store these in the front self-service cooler once repaired and/or replaced to ensure these are properly held at 41 F or below.

Observed potentially hazardous food (thawed bag of sausage links) sitting on counter above 41 deg F. Per discussion with PIC, the bag of sausage links was left on the counter after the food service employee prepared the sausage for the morning. Corrective Action: Discussed cold-holding temperatures and putting items back in the cooler after use with PIC. The bag of sausages was discarded. PIC will retrain all food service employees to place these items back in a cold-holding unit after use.

Observed potentially hazardous TCS food (sausage links) not held at 135 deg F or above. Corrective Action: Discussed proper hot-holding temperature with PIC. The sausage was recently stocked (<1 hour) and were reheated to 165 deg F. PIC reported one of the heating elements on the warming unit recently broke and had yet to be replaced. The broken heating element was replaced during the inspection. Discussed using TPHC with PIC for these items due to concern for guests not replacing lid and cover.

Observed single handwashing sink blocked by dirty dishes during inspection. Corrective Action: PIC notified. Discussed need for handwashing sink to be accessible at all times and should only be used for the sole purpose of handwashing. PIC removed dishes from handwashing sink.

Observed two spray bottles of toxic chemical without label of common name. Corrective Action: Discussed labeling all working containers of chemicals with common name. PIC discarded the contents of both bottles.

Observed cases of single-use cups and plates stored on the ground in the dry storage room. Corrective Action: Discussed proper storage of single-use items and food with PIC. All items were relocated to a location at least 6" off the ground. Discussed utilizing lower cabinets in front food service area for storage of single-use items.

Observed ice build-up in front self-service cooler. The digital temperature at the time of the inspection was reading 50 degrees. Per PIC, they have been unplugging the unit when not in use to let the ice melt and plugging it back in before breakfast starts. Corrective Action: Discussed requirement for all equipment to be maintained in good condition. PIC will either have unit serviced by a licensed cooler technician or replace the unit. This will be rechecked by the Health Department.