BAYMONT INN AND SUITES/GARNER HOTEL

Store all food and supplies 6" from floor on approved shelves. Mount new cooler on wheels or on 6" legs to allow easier cleaning of floor.

Observed sausages on counter (thawing; some fully frozen, others at room temperature). Yogurt being transferred from display to main cooler left on cart during transfer, put in cooler during inspection.

CFSM/PIC must actively manage temperature/time control of TCS foods.

Provide soap and single use towels at handwash sink. (Paper towels provided, dishwashing soap was available in kitchen; resupply dispenser).

Store all food and supplies 6" from floor on approved shelves.

Observed milk, @ 55F in self-serve cooler. COS: Discarded TCS foods. Do not use cooler until able to maintain food at 41F or below.

CFSM/PIC must actively manage temperature/time control of TCS foods

Post CFSM certificate in public view.

Sanitizer dispenser supply empty at time of inspection; use alternate sanitizer (with proper test strips) (Using quat sanitizer, advised that bleach can be used at tested proper concentration; bleach on hand in kitchen).

Need accurate thermometers located in warmest part of refrigerators in order to properly monitor temperatures (also advise having probe thermometer to test actual food temperatures).

Store all food and supplies 6" from floor on approved shelves.

Observed milk, yogurt @ 51F in self-serve cooler. COS: Discarded TCS foods. Do not use cooler until able to maintain food at 41F or below.

CFSM/PIC must actively manage temperature/time control of TCS foods, employee health reporting requirements.

PIC had not signed employee reporting form.

Handwash sink not accessible for employee use at all times.

Write procedure for time as safety control for items at self serve buffet that cannot be temperature controlled (waffle mix, hot foods) and are discarded at end of service (list items, be specific).

CFSM/PIC must actively manage written procedures for time as control of TCS foods; properly label grab and go items. If CFSM is present on site, they should accompany the inspector during inspection.

Post CFSM certificate in public view.

Grab and go items in cooler by front door must be labeled with ingredient list (by weight), list of possible allergens.

Observed cold held item in deli cooler above 41F (COS: items transferred to cooler <= 41F).

Write procedure for time as safety control for items at self serve buffet that cannot be temperature controlled (waffle mix, hot foods) and are discarded at end of service (list items, be specific).

CFSM/PIC must actively manage: temperature control of temperature control for safety (TCS) foods, dishwashing procedure, date labeling/disposition of TCS foods.

Observed wash, rinse of utensils without sanitize step. (COS: employee sanitized dishes upon discussion of proper method).

Grab and go items in cooler by front door must be labeled with ingredient list (by weight), list of possible allergens.

Observed gloves in hand wash sink, broom and dustpan propped on sink; keep sink accessible at all times.

Grab and go items in cooler by front door must be labeled with ingredient list (by weight), list of possible allergens.

Post most recent inspection sheet, permit, chocking poster, CFSM certificate.

The most current inspection report is not prominently displayed in public view, within 15 feet of the front or primary public door and between five feet and seven feet from the floor or in an area where it can be read at a distance of one foot away. The most current inspection report is not prominently displayed in public view, within 15 feet of the front or primary public door and between five feet and seven feet from the floor or in an area where it can be read at a distance of one foot away. The most current inspection report is not prominently displayed in public view, within 15 feet of the front or primary public door and between five feet and seven feet from the floor or in an area where it can be read at a distance of one foot away. The most current inspection report is not prominently displayed in public view, within 15 feet of the front or primary public door and between five feet and seven feet from the floor or in an area where it can be read at a distance of one foot away. The most current inspection report is not prominently displayed in public view, within 15 feet of the front or primary public door and between five feet and seven feet from the floor or in an area where it can be read at a distance of one foot away. The most current inspection report is not prominently displayed in public view, within 15 feet of the front or primary public door and between five feet and seven feet from the floor or in an area where it can be read at a distance of one foot away. The most current inspection report is not prominently displayed in public view, within 15 feet of the front or primary public door and between five feet and seven feet from the floor or in an area where it can be read at a distance of one foot away. The most current inspection report is not prominently displayed in public view, within 15 feet of the front or primary public door and between five feet and seven feet from the floor or in an area where it can be read at a distance of one foot away. The most current inspection report is not prominently displayed in public view, within 15 feet of the front or primary public door and between five feet and seven feet from the floor or in an area where it can be read at a distance of one foot away. The most current inspection report is not prominently displayed in public view, within 15 feet of the front or primary public door and between five feet and seven feet from the floor or in an area where it can be read at a distance of one foot away. The most current inspection report is not prominently displayed in public view, within 15 feet of the front or primary public door and between five feet and seven feet from the floor or in an area where it can be read at a distance of one foot away.

Need written procedure for time as food safety control (must be available upon request; advise posting in kitchen)

Grab and go items in cooler by front door must be labeled with ingredient list (by weight), list of possible allergens.

Foods repackaged/stored in other than original container must have common name of ingredient on container (i.e., salt, grits).

Provide thermometer in 2 dr cooler in main prep (none observed) (was in back, behind packaged food; should be in front, easily visible).

Post most recent inspection sheet, permit, chocking poster, CFSM certificate.