SPRINGHILL SUITES

6-1D: .04(6)(i)Observed cream cheese and butter that were on time control and should have been discarded but they cooling in the fridge. When using time without temperature control (Time Control, TPHC) for a maximum of 4 hours:

1. hot foods shall start at 135°F (57°C) or above and cold foods shall start at 41°F (5°C) or below when removed from temperature control; (P)
2. the food items shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time the food was removed from temperature control; (Pf)
3. foods not cooked and served or consumed within 4 hours of being removed from time control shall be discarded; (P)
4. food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded; (P)
5. written procedures for TPHC (including methods of compliance with cooling foods is prepared, cooked, and refrigerated) shall be created in advance, kept in the food service establishment, and made available upon the Health Authorities request. (Pf) Corrective Actions: Cream cheese and butter were discarded.

2-2D: .06(2)(o)Observed mop head stored in hand sink. A handwashing facility may not be used for purposes other than handwashing. (Pf) Corrective Actions: PIC (person in charge) moved mop head and cleaned hand sink.

SECOND REPEAT VIOLATION OF SECOND CODE PROVISION

2-2D: .06(2)(o)Observed only hand sink blocked by trash can. A handwashing sink shall be maintained so that it is accessible at all times for employee use. (Pf) Corrective Actions: PIC (person in charge) relocated trash can to clear the path to the hand sink.

4-1A: .04(4)(n)1Observed employee touch face with gloves on and proceeded to handle a full coffee pot without washing hands and changing gloves. If used, single-use gloves shall be used for only one task such as working with ready-to-eat food or with raw animal food, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation. (P) Corrective Actions: PIC had employee discard coffee and employee washed hands and changed gloves.

6-1D: .04(6)(i)Observed cut melons that were on time control that were not labeled with start and end time. When using Time Control (TPHC) for a maximum of 4 hours:

1. hot foods shall start at 135°F (57°C) or above and cold foods shall start at 41°F (5°C) or below; (P)
2. the food items shall be labeled with a start and discard time, not to exceed 4 hours; (Pf)
3. foods not consumed before the discard time shall be discarded; (P)
4. when combining ingredients, the start/discard time for the foods shall reflect the start/discard time of the earliest ingredient placed on time control; {P)
5. food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded; (P)
6. written procedures TPHC shall be created in advance and made available upon the Health Authorities request. (Pf) Corrective Actions: PIC labeled melons.

8-2B: .07(6)(g)Observed the only bottle of quat sanitizer with a concentration that well exceeded 400ppm. Chemical sanitizers used on food contact surfaces shall not exceed stated concentrations (100 ppm for chlorine and 400 ppm for quaternary ammonia). (P) Corrective Actions: PIC diluted sanitizer to proper concentration.

17C: .07(5)(a),(b)1,2,3Observed build up of debris under dry storage shelving. All physical facilities shall be maintained in good repair and shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. (C) Corrective Actions: Could not correct on-site. Please correct by 6/23/2025.