HOLIDAY INN EXPRESS & SUITES (FS)

Observed an employee come into the kitchen grab shredded cheese out of the bulk bag with his bare hands for an omelette that was already cooked and then proceed to place the cheese back into the reach in cooler. Except when washing fruits and vegetables or as specified under subsection (a)4, employees shall not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment. Bag of cheese was discarded.

Observed pancake batter inside the pancake maker with a temperature of 82F. Per person in charge the batter was placed inside the unit this morning. 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. Recommended adding the pancake batter to their time as public health control log. Pancake batter was discarded.

Observed no certified food safety manager (CFSM) 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. Have an employee certified in an approved CFSM course immediately.

Observed no test strips or testing device to verify sanitizer concentration at the facility. A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided. Purchase Quat based test strips or kit.

Observed cream cheese inside of the reach-in cooler in the self-serve breakfast buffet area being held above 41F. Observed the temperature knob was set at a warmer temperature than the manufacturers recommended setting. The ambient temperature was at 45F. All TCS foods being cold-held need to stay at 41F and below. Discard cream cheese. PIC turned down the unit to the manufacturer's recommended setting and the units temperature has dropped.

Observed several Time/Temperature Control for Safety (TCS) foods inside of the reach-in cooler in the self-serve breakfast buffet area being held above 41F. Observed the temperature knob was set at a warmer temperature than the manufacturers recommended setting. Ambient temperature was at 41F. Attendant states the reach in cooler has been opened and closed a lot this morning and may contribute to the raise in temperature. All TCS foods being cold held need to stay at 41F and below. All items were put back in the main reach-in cooler to cool down. I recommend not overstocking the self-serve reach in cooler to allow proper air flow within the unit.

Observed several Time/Temperature Control for Safety (TCS) foods inside of the reach-in cooler in the self-serve breakfast buffet area being held above 41F. Observed the temperature knob was set at a warmer temperature than the manufacturers recommended setting. Ambient temperature was at 41F. All TCS foods being cold held need to stay at 41F and below. Breakfast attendant states she restocked the unit at 8am. All items are put back in the main reach-in cooler to cool down. Recommend setting the unit to the manufacturers recommended setting. An informal visit will be had within 3 business days to ensure the unit is holding TCS foods at 41F and below.