Microtel Inn and Suites

Observed food employee not wash hands before putting on gloves to work in food service. COS: EHS had food employee wash hands in appropriate sink (was dry upon entry).

Observed no certified food safety manager certification posted as required. CTM: Post valid food safety manager certification as required.

Observed food employee (PIC) not informed of their responsibility to report certain illnesses and symptoms in a verifiable manner as required. COS: EHS discussed employee reporting agreement with PIC and had them sign.

Observed food employee not wash hands before putting on gloves to work in food service. COS: EHS had food employee wash hands in appropriate sink (was dry upon entry).

Observed TCS food (see temp log) in front self-service cooler, front self-service counter, milk pitcher and main reach in cooler not cold held at 41 degrees Fahrenheit or below. COS: PIC discarded all TCS food in establishment since no coolers were holding proper temperature. Train employees on temperature monitoring. Review 511-6-1.04(6)(f) and 511-6-1.04(6)(i) - available online.

Observed PIC not fulfilling responsibilities as demonstrated by violations below before having duties in food service. CTM: Contact EHS to discuss proper training.

Observed non-valid certification posted in front food service. CTM: Post current certification document (Dinesh)

Observed no food temperature measuring device (thermometer) available in establishment. CTM: Replace missing thermometer and retrain all employees on how to correctly monitor cooler and food temperatures.

Observed single-service utensils on counter in self-serve area stored with food/lip contact surfaces up where guest contamination was observed. COS: PIC discarded all utensils out for service.

Observed interior (bottom) and shelves of RIC in main kitchen heavily soiled. CTM: If RIC is not replaced, clean and sanitize all interior surfaces of cooler and shelving.

Observed PIC not fulfilling responsibilities as demonstrated by violations below before having duties in food service. CTM: Contact EHS to discuss.

Observed no CFSM overseeing food service employees. CTM: Have food service employee registered for CFSM training class by Friday.

Observed coffee containers in hand wash sink. COS: PIC removed items from hand wash sink.

Through discussion with PIC, PIC not washing hands in designated hand wash sink when entering kitchen - using restroom sink and 3-compartment sinks only. CTM: Retrain all employees that have food service responsibilities on when and where to wash hands.

Observed no sanitizer in kitchen. COS: EHS trained PIC on how to use bleach as an alternate method of sanitizer. Facility has test strips for quat and chlorine.

Observed PIC not trained on responsibilities as demonstrated by violations below before having sole duties in food service. CTM: Have CFSM train employee. Also have CFSM and permit holder contact EHS for discussion.

Observed food employee (PIC) not informed of their responsibility to report certain illnesses and symptoms as required. COS: EHS discussed employee reporting agreement with PIC and had them sign.

Through discussion with PIC, PIC not washing hands in designated hand wash sink when entering kitchen - using restroom sink only. COS: PIC washed hands in designated hand wash sink.

Observed no hand drying provisions in kitchen. COS: PIC placed paper towels at hand wash sink.

Observed hand wash sink being used to store bagged bagels for the food service. COS: EHS moved bread to counter.

Observed chemical spray bottle stored on the same surface next to food and single-service items for service (disinfectant, coffee filters, oatmeal, pancake batter all on grease trap). COS: EHS had PIC move chemical to proper location.

Observed chlorine solution in 3-compartment sink at concentration well over 200ppm. COS: PIC remade sanitizing solution in 3-comp sink and verified with test strips.

Observed PIC prepping food with jewelry on hands other than plain band.

Observed boxes of pancake batter and oatmeal stored in direct contact with grease trap. CTM: Place all food items (and single service items) in a location that protects them from potential contamination.

Observed PIC with fingernails longer than tips of fingers.

Observed PIC with hair not adequately restrained.

Observed current inspection report not displayed.

Observed TCS food (see temp log) in front cooler not cold held at 41 degrees Fahrenheit or below. COS: PIC will discard any TCS food above 41 degrees at end of service (food is pulled from RIC after overnight storage at 6:30am - temps taken at 8:30am). Defrost cooler and retrain employees on temperature monitoring. Review 511-6-1.04(6)(f) and 511-6-1.04(6)(i) - available online.

Observed TCS food (see temp log) in front cooler not cold held at 41 degrees Fahrenheit or below. COS: Allowed PIC to move contents back to RIC in main kitchen since temperatures in that cooler (where food is pulled from after overnight storage at 6:30am - temps taken at 8:20am) is at or below required temp for cooling. Defrost cooler and retrain employees on temperature monitoring.

Observed employee wash hands in 3-comp sink. COS: EHS had employee stop and use hand wash sink for hand washing. Employees shall use the designated hand wash sink to wash hands upon entry to kitchen every time. No exceptions if touching anything in kitchen.