Quality Inn

Observed sausage patties and egg patties tightly covered while in the cooling process. Cooling shall be accomplished in accordance with the time and temperature criteria specified under DPH Rule 511-6-1-.04(6)(d) by using one or more of the following methods, depending on the type of food being cooled by placing the food in shallow pans; separating the food into smaller or thinner portions; or using rapid cooling equipment. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. Recommend using stainless steel containers for cooling the food items, and leave the containers loosely covered or uncovered until the product reaches 41°F or below. The egg patties and sausage patties were loosely covered.

Observed sausage patties not meeting the temperature of 70°F or below within the first 2 hours of the total 6 hours. Told the sausage patties were placed inside the reach-in cooler at 9:30 am. The first temperature of the sausage patties (86°F) was taken at 11:13 am. The second temperature of the sausage patties (74°F) was taken at 11:36 am. The food item did not cool down below 70°F within the 2 hours. Cooked time/temperature control for safety food shall be cooled within 2 hours from 135°F (57°C) to 70°F (21°C); and within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or less. Corrected on Site (COS): Sausage patties discarded.

Observed sausage patties and egg patties tightly covered while in the cooling process. Cooling shall be accomplished in accordance with the time and temperature criteria specified under DPH Rule 511-6-1-.04(6)(d) by using one or more of the following methods, depending on the type of food being cooled by placing the food in shallow pans; separating the food into smaller or thinner portions; or using rapid cooling equipment. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. Recommend using stainless steel containers for cooling the food items, and leave the containers loosely covered or uncovered until the product reaches 41°F or below. Corrected on Site (COS): Sausage patties discarded due to not meeting the 2 hours for cooling below 70°F. The egg patties were loosely covered.

Observed the waffle batter (65F) at the self-serve area being held on time as public health control (TPHC), yet the food item was not marked with start or discard time. According to the TPHC log sheet, the waffle batter was last recorded two days ago. If time without temperature control is used as the public health control up to a maximum of 4 hours: The food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded. Person in charge discarded the waffle batter.

Observed no certified food safety manager employed at the facility. Food service establishments shall have in its employ a Certified Food Safety Manager (CFSM) as specified in paragraph (b) of this subsection to ensure food safety is being managed within the food service establishment during all hours of operation as specified within paragraph (d) of this subsection. Have an employee certified in an approved CFSM course immediately.