Hotel Simone

Observed facility without CFSM on staff. CA: Ensure establishment has a certified food safety manager on staff and certificate posted for public view.

Observed facility without a functional 3 compartment sink for proper rinse, wash, and sanitize procedures. CA: Ensure there is a functional 3 compartment sink on property if operating a food service establishment.

Observed build up ontop of microwave at the time of this inspection. CA: Increase cleaning frequency to prevent build up.

Observed facility without probe thermometer for food temping at the time of this inspection. CA: Ensure facility has probe thermometer to check food temps.

Observed facility missing test strips to check chemical sanitizer concentration 3 compartment sink and sanitizer bucket. Missing way to measure temperature for high temp dish machine. CA: Ensure facility has test strips available at all times.

Observed main kitchen cooler gasket and 2nd floor cooler gasket and door contact areas with build up at the time of this inspection. CA: Increase cleaning frequency.

Observed facility missing CFSM certificate at the time of this inspection. CA: The original CFSM certificate shall be posted in public view in each food service establishment. Management stated they did have a CFSM but could not provide it and was not posted in public view.

Observed microwave had old food residue in food contact surface within microwave in the kitchen area at the time of this inspection. COS: Management cleaned microwave. CA: Equipment food-contact surfaces and utensils shall be clean to sight and touch.

Observed three spray bottles with chemicals (Bleach, cleaners) being stored with food items and with nozzles pointing directly at food items on shelve in the main kitchen at the time of this inspection. COS: Management removed spray bottles. CA: Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles by separating the poisonous or toxic materials by spacing or partitioning and locating said items so they cannot contaminate food.

Observed boxes of food items (Coffee creamer) as well as boxes with single service items being stored directly on the ground at the time of this inspection. CA: Boxes should be stored 6" off the ground to prevent potential contamination.

Observed front service reach in cooler holding container of milk at 44F at the time of this inspection. COS: Milk was discarded. CA: Ensure TCS products are being stored at 41F or less at all times.

Observed boxes of food items being stored directly on the ground at the time of this inspection. CA: Boxes should be stored 6" off the ground to prevent potential contamination.

Observed main kitchen cooler gasket and door contact areas with build up of black mold like build up at the time of this inspection. CA: Increase cleaning frequency.

Observed facility with vent in main kitchen with dust build up at the time of this inspection. CA: Increase cleaning frequency.

Facility self reported putting cream cheese single containers out for breakfast without temperature control, and placing them back in cooler after breakfast, without checking the temperature. COS: PIC discarded cream cheese singles. CA: Ensure that when using TPCH that a temp log is created and that food placed out of temperature control is used or discarded after 4 hours.

Observed facility dishwasher not operating and facility washing dishes in single compartment sink with just soap and water. COS: PIC set up upstairs 3 compartment sink and will take sanitizer from dishwasher and use it to rinse, wash, and sanitized dishware until dishwasher is repaired. CA: Ensure dishware is rinsed washed and sanitized mechanically or manually between use and/ or when contamination may have occurred.

Observed facility storing plates for grab and go service with food contact area exposed to potential contamination. CA: Flip or cover plates and bowls to prevent contamination.

Observed facility missing test strips to check chemical sanitizer concentration levels for dishwasher, 3 compartment sink, and sanitizer bucket. CA: Ensure facility has test strips available at all times.

Observed ice bucket in main kitchen without a cover and not inverted while being stored in between uses at the time of this inspection. CA: Manager stated they will ensure the ice bucket will be stored inverted to protect the food contact surface.

Observed the outside of the ice machine where the main kitchen gets ice with mold like build-up on the non-food contact surface of the ice machine. CA: Manager stated the ice machine will be cleaned more thoroughly to prevent build up.