Comfort Inn

Observed both handwashing sinks in main kitchen area and storage area without hot water. Also observed 3-compartment sink in main kitchen area without hot water. Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the food service establishment. Facility shall have 10 days from the date of inspection to correct the violation.

Observed a cleaning cloth under the juice dispenser. Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material. COS: PIC removed towel from under the juice dispenser.

Observed the PIC not washing hands before donning on a new pair of gloves and after handling personal cellphone. Food employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles P and:

(i) After touching bare human body parts other than clean hands and clean, exposed arms; P

(ii) After using the toilet room; P

(iii) After caring for or handling service animals or aquatic animals; P

(iv) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking, except for drinking from a closed beverage container and the container is handled to prevent contamination of the hands; P

(v) After handling soiled equipment or utensils; P

(vi) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; P

(vii) When switching between working with raw food and working with ready-to-eat food; P

(viii) Before donning gloves to initiate a task that involves working with food; P and

(ix) After engaging in other activities that contaminate the hands.

The PIC washed hands.

Observed handwashing sink in the main kitchen area without hand drying provisions. Each handwashing sink or group of adjacent handwashing sinks shall be provided with:

1. Individual, disposable towels; Pf

2. A continuous towel system that supplies the user with a clean towel; Pf

3. A heated-air hand drying device; Pf or

4. A hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures.

The PIC added napkins near the handwashing sink.

Observed facility either without a temperature measuring device at the time of the inspection or not having access to the thermometer.

1. 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. Pf

2. A temperature measuring device with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin foods such as meat patties and fish filets.

Must correct within 10 calendar days.

Observed a towel stored under a griddle located on the counter in the main kitchen area that the PIC was used to cook sausage patties. Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material. The PIC removed the towel from under the griddle.

Observed the facility without the chemical testing strips needed to check the concentration of their chemical sanitizer. A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided. Must correct within 10 calendar days.

Observed an excess amount of smoke in the main kitchen area where the PIC was using the griddle to cook sausage patty. Exhaust ventilation hood systems in food preparation and warewashing areas, including components such as hoods, fans, guards, and ducting shall be designed to prevent grease or condensation from draining or dripping onto food, equipment, utensils, linens, and single-service and single-use articles. Must correct within 72 hours.