Avid Hotel

Observed no time marked on the temperature log for the milk. The last entry was 6/4/26 for the milk temperature log. There was no temperature log for the month of June for the eggs. The food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Ensure the time is marked on the temperature log each day for the milk and eggs.

Observed scrambled eggs inside the steam well with a temperature of 107F. Temperature of the water inside the unit was 115F, per person in charge the items were placed out few hours before my arrival. 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 135°F or above. Scrambled eggs were discarded. Person in charge provided documentation, that shows the new heating unit will be delivered on February 6, 2026. Facility will subdivide the operable warming unit for the food items, until the new unit is setup.

Observed scrambled eggs inside the steam well with a temperature of 91F. Temperature of the water inside the unit was 95F, per person in charge the items were placed out few hours before my arrival. 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 135°F or above. Scrambled eggs were discarded. The unit was malfunctioning by going on and off. Have the unit serviced or replaced.

Person in charge could not provide documentation that the food handlers are aware of the common foodborne illnesses in a verifiable manner. The permit holder shall require food employees and conditional employees to report to the CFSM and person in charge, information about their health and activities as they relate to diseases that are transmissible through food. A food employee or conditional employee shall report the information in a manner that allows the CFSM and person in charge to reduce the risk of foodborne disease transmission, including providing necessary additional information, such as the date of onset of symptoms and an illness, or of a diagnosis without symptoms, if the food employee or conditional employee. I provided the person in charge with an employee health document .

Observed the hand washing sink full of cloths and a chemical bottle. A handwashing facility may not be used for purposes other than handwashing. Employee removed the items from the hand sink.

Observed no paper towels at the hand washing sink in the main kitchen. Each handwashing sink or group of adjacent handwashing sinks shall be provided with: Individual, disposable towels. Employee placed paper towels at the hand sink.

Observed no consumer allergen notification at the facility. The permit holder shall notify consumers by written notification of the presence of major food allergens as an ingredient in unpackaged food items that are served or sold to the consumer. Employee posted an allergen notification.

Facility does not have a operable thermometer to take temperature of time/temperature control for safety (TCS). Food temperature measuring devices shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures as specified under DPH Rule 511-6-1-.04. Obtain a working thermometer.

Observed unwrapped red apples in the display stand in the self-serve area. Except for nuts in the shell and whole, raw fruits and vegetables that are intended for hulling, peeling, or washing by the consumer before consumption, food on display shall be protected from contamination by the use of packaging; counter, service line, or salad bar food guards, display cases, or other effective means. Employee removed the apples, wrap apples for the guest.

Observed the facility using quat based sanitizer but only had chlorine test strips. Food temperature measuring devices shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures as specified under DPH Rule 511-6-1-.04. Purchase quat based test strips.

Person in charge could not provide bodily fluid clean up documentation/procedures or clean up kit. A food establishment shall have procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. I provided person in charge with clean up procedure.

Observed several chemical spray bottles hanging on the shelf where clean equipment is stored. 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. Corrected on Site (COS): Chemical spray bottles were moved to the location where all chemicals are stored.

Observed the incorrect test strips at the establishment today. The establishment uses Quat sanitizer for sanitizing equipment and utensils but noticed the establishment having chlorine test strips. A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided. Purchase Quat sanitizer test strips for sanitizer.

Observed milk in an insulated carafe with a temperature of 46F with stored in insufficient amount of ice. 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. Milk discarded. Per person in charge, they will place the milk on time as public health control with an approved procedure.

Observed caraf of milk (45F) inside a puddle of water with insufficient amount of ice on the table in the self-serve area above 41F. 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. Milk discarded. Recommend placing caraf inside of ice bath with sufficient amount of ice or place the item on time as public health control.

Observed sausage and egg bites (118F) under the heat lamp below 135F. The heat from the unit is 139F. Adjust temperature of the unit. 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 135°F or above, Person in charge discarded the food.

Observed priority violations during today's inspection: improper cold and hot holding of time/temperature control for safety foods, blocking of hand sink, lacking paper towels, lack bodily fluid procedures and storing food uncovered. Based on the risk of foodborne illness inherent to the food service operation, during inspections and upon request, the person in charge shall demonstrate to the Health Authority knowledge of foodborne disease prevention, application of the Hazard Analysis Critical Control Point principles, and the requirements of this Chapter. The person in charge shall demonstrate this knowledge in one of the following ways: Complying with this Chapter by having no violations of Priority Items during the current inspection. Train staff on proper food handling procedures.

Observed the hand washing sink blocked by equipment. A handwashing sink shall be maintained so that it is accessible at all times for employee use. Remove equipment from the front of the sink.

Observed no paper towels at the hand washing sink inside the main kitchen. Each handwashing sink or group of adjacent handwashing sinks shall be provided with: Individual, disposable towels. Person in charge refilled paper towel dispenser.

Person in charge could not provide bodily fluid clean up documentation/procedures or clean up kit. A food establishment shall have procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. I provided person in charge with clean up procedure.

Observed apples in the self-serving area unwrapped.Except for nuts in the shell and whole, raw fruits and vegetables that are intended for hulling, peeling, or washing by the consumer before consumption, food on display shall be protected from contamination by the use of packaging; counter, service line, or salad bar food guards, display cases, or other effective means. Remove the apples and wrap new batch of apples to prevent cross contamination.

Observed no test kit for the 3 compartment sink. A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided. Obtain a test kit or test strips for the in use sanitizer.

Observed caraf of milk (46F) on the table in the self-serve area above 41F. 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. Milk discarded. Recommend placing caraf inside of ice bath in the future.

Observed no test kit for the 3 compartment sink. A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided. Please obtain a test kit from a reputable company.

Observed the most current inspection report not posted for public view. The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away. Post the most current inspection report in the lobby.