Discussed the following with the person in charge (PIC):
1. Recommend storing the butter on the breakfast buffet in the stand furthest away from the waffle iron (where the cream cheese is stored).
2. Food sources are U.S. Foodservice and Walmart.
3. The waffle batter on the breakfast buffet is under a time control plan. The waffle batter is prepared and placed onto the buffet at approximately 6:45 AM and discarded at the end of the breakfast service at approximately 10:00-10:15 AM (< 4 hours). Written procedures are on file.
4. Ensure that both health permits (food & hotel) are posted in public view.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: The following foods cold holding at improper temperatures on the breakfast buffet:
1. Cream cheese-50°F,
2. Butter-61°F.
The person in charge (PIC) will discard the remaining butter and cream cheese at the end of the breakfast service (< 4 hours). The PIC stated that the containers that are used to hold the butter and cream cheese were not placed into the freezer last night and therefore were not cold enough to maintain those foods at or below 41°F during service.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
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03/16/2016 | Risk Factor | |
- Cloths - Wiping Cloths - Use Limitation
Observation: Wiping cloths improperly stored between use. Observed a damp wiping cloth stored on the countertop between uses.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Food Storage - Prohibited Areas (repeated violation)
Observation: Food (waffle mix) stored under the drain line of the handsink.
Correction: Relocate food storage to an approved area or shield the sewer lines to intercept potential drips.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: The cream cheese at the breakfast bar cold holding at improper temperatures. The temperatures of the cream cheese were between 51°F & 54°F. The PIC stated that the container used to dispense the cream cheese was not frozen overnight and discarded the cream cheese at the end of breakfast service (less than 4 hours).
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Non-Food Contact Surfaces
Observation: The nonfood contact surfaces of the juice machine has accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Kitchenware and Tableware (corrected on site) (repeated violation)
Observation: Single-service plates and bowls are not displayed or dispensed so that the food- or lip-contact surfaces are protected from contamination at the breakfast bar.
Correction: Handle, display, or dispense single-service and single-use articles so the food- or lip-contact surface are protected from contamination.
- Handwashing Cleanser - Availability (corrected on site)
Observation: Soap was not provided at the hand washing lavatory in the kitchen.
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
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08/20/2015 | Routine | |
All deficiencies noted on the previous inspection report have been corrected.
The person in charge (PIC) has decided to use time as a public health control for the waffle batter stored at the breakfast bar. Written procedures (time as a public health control plan) were developed. See attached procedures. The person in charge will mark the container with the preparation time and discard the remaining batter within 4 hours of preparation.
No violation noted during this evaluation. | 02/19/2015 | Follow-up | |
The person in charge (PIC) lowered the thermostat in the refrigerator and unblocked the vents (blocked with food) to facilitate air flow through the unit. Observed the refrigerator operating at 38°F when the report was delivered and reviewed with the PIC.
If time as a public health control will be used for the waffle batter on the breakfast bar then a written policy will need to be provided. At the follow-up inspection the EHSS will give the person in charge a sample written policy for using time as a public health control.
A follow-up inspection will be conducted on February 17, 2015.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: The following foods cold holding at improper temperatures: milk (reach-in refrigerator)-47°F, cream cheese (reach-in refrigerator)-50°F, waffle batter (breakfast bar)-51°F.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
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02/10/2015 | Follow-up | |
Discussed the following with the person in charge (PIC):
1. Menu consists of waffles, cereal, muffins, bread, juice and coffee.
2. Provide a thermometer in the chest freezer.
3. Leftover waffle batter at the end of the breakfast service is saved and placed into the refrigerator for next day service. Ensure that the waffle batter is able to be maintained at or below 41°F during service. If it can not be maintained at a temperature of 41°F or below then time as a public health control may need to be used for the batter.
A follow-up visit will be conducted within the next 10 days to ensure that the reach-in refrigerator is holding foods at or below 41°F and the foods on the breakfast bar are holding at or below 41°F.
- Food Storage - Prohibited Areas (corrected on site)
Observation: Food stored under the drain line of the 3 compartment sink. The person in charge relocated the food.
Correction: Relocate food storage to an approved area or shield the lines to intercept potential drips.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: The following foods cold holding at improper temperatures: milk-57°F and waffle mix-50°F on the breakfast bar
Correction: milk-44°F and cream cheese-45°F in the reach-in refrigerator. The PIC lowered the thermostat in the reach-in refrigerator and discarded the milk and waffle mix on the breakfast bar at the end of service. The PIC stated that these foods were placed on the bar between 6:45 AM-7:00 AM (less than 4 hours).
- Temperature - Food Temperature Measuring Devices - Provided
Observation: The person in charge could not provide a food temperature measuring device.
Correction: Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory in the restroom used by food employees.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
- Handwashing Signage/Handwashing Facilities (corrected on site)
Observation: A sign or poster that notifies food employees to wash their hands is not provided in the restroom used by food employees.
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
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02/04/2015 | Routine | |
Discussed the following with the person in charge (PIC):
1. A handwashing sign is needed in the employee restroom. A handwashing sign was given to the PIC.
2. The juice dispenser is out of order. Juice is being placed into pitchers until the dispenser is repaired.
3. Menu consists of bread, muffins, waffles, coffee, juice, and cereal. Hours of operation are 7:00-10:00 AM.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulation of food debris on the following food contact surfaces: all bread/muffin storage containers.
Correction: Clean and sanitize these surfaces for food contact.
- Non-Food Contact Surfaces
Observation: The nonfood contact surfaces on the interior of the reach-in refrigerator/freezer unit has accumulation food debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Kitchenware and Tableware (corrected on site)
Observation: Single-service knives, forks, spoons, plates, and bowls were not handled, displayed, or dispensed so that the food- or lip-contact surfaces are protected from contamination.
Correction: Handle, display, or dispense single-service and single-use articles so the food- or lip-contact surface are protected from contamination.
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08/07/2014 | Routine | |
Menu cereal, buns, waffles, fruit rolls, coffees, juice, and toast). Menu may change in near future to add additional foods such as meats and eggs. Owner to contact EHSS when menu changes are decided.
- Food Storage - Clean and Dry Location
Observation: Observed foods (fruit bun) not completely covered to prevent contamination in chest freezer.
Correction: Recommend foods be covered in chest freezer.
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05/07/2014 | Routine | |
Food service ends at 10:00 am. No Violations. Safe storage of foods for self-service. Quaternary ammonium used for sanitization. Recommend spray bottle of Quat sanitizer be used on non-food contact surfaces.
No violation noted during this evaluation. | 11/19/2013 | Risk Factor | |
Waffles made to order. Milk held in cold pitcher until used., discarded after 2 hours. Limited menu, powered mix for waffles and only water added. Observed glove usage.
- Refuse Outside Receptacles
Observation: Observed accumulation of trash outside dumpster. Dumpster lids not closed.
Correction: Recommend trash be removed from dumpster area and lids be tightly closed.
- Toilet Room Receptacle Covered (repeated violation)
Observation: Observed covered waste container not available in rest-room (uni-sex).
Correction: Recommend covered waste container be available in rest-room.
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07/26/2013 | Routine | |
No eggs or meat served. Waffle mix cooled in self-container for use as needed. Milk kept in iced container for use. No violations.
No violation noted during this evaluation. | 02/19/2013 | Risk Factor | |
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