Best Western Bradbury Inn & Suites

Observed employee washing and rinsing utensils without sanitizer solution. Utensils and food-contact surfaces of equipment shall be sanitized before use after cleaning. Employee set up new sanitizer solution and will re-wash, rinse and sanitize utensils.

Observed Precooked scrambleD eggs and cooked sausage inside of reach-in unit tightly covered in food grade bag while in the cooling process. When cooling Time/Temperature Control for Safety (TCS) foods, the food item must be completely uncovered or loosely covered to allow air to enter inside of the package/container for the food item to cool down in correct time and temperature. Bags were opened to allow air flow in.

Observed Precooked scramble eggs and precooked sausage inside of reach-in unit tightly covered in food grade bag while in the cooling process. When cooling Time/Temperature Control for Safety (TCS) foods, the food item must be completely uncovered or loosely covered to allow air to enter inside of the package/container for the food item to cool down in correct time and temperature. Bags were opened to allow air flow in.

Observed no test strips in the facility during today's inspection. A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided. Buy chlorine test strips.

Observed an unopened bottle of water in the reach in freezer being stored next to customer items. Lockers or other suitable facilities shall be located in a designated room or area where contamination of food, equipment, utensils, linens and single-service and single-use articles cannot occur. Remove the water bottle away from customer items.

Observed time/temperature control for safety (TCS) foods inside the reach in cooler in the main kitchen with temperature above 41F: 2% Milk (50°F), Yogurt (46°F) and Eggs (49°F). Ambient air temperature of the unit is 51°F. 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 or below. Food discarded.

Observed two containers of waffle batter (60F and 54F) that was previously being held on time as public health control (TPHC) stored inside the reach in cooler. There was no time on the TPHC log sheet. If time without temperature control is used as the public health control up to a maximum of 4 hours: The food shall be cooked and served, served at any temperature if ready-to-eat, or discarded, within 4 hours from the point in time when the food is removed from temperature control. Food discarded.

Observed coffee canister stored inside the hand washing sink. A handwashing facility may not be used for purposes other than handwashing. Person in charge removed the container.

Observed coffee canister stored inside the hand washing sink. A handwashing facility may not be used for purposes other than handwashing. Person in charge removed the container.

Observed no paper towels at the front hand washing sink. Each handwashing sink or group of adjacent handwashing sinks shall be provided with: Individual, disposable towels. Person in charge placed a roll of paper towels at the hand sink.