Residence Inn

WIPING CLOTHS: PROPERLY USED & STORED

OBSERVED WIPING CLOTH STORED ON TOP OF THE DISH MACHINE. INSTRUCTED MANAGER TO STORE IN SANITIZING SOLUTION (MUST BE AT THE PROPER PPM) WHEN NOT IN USE.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES

OBSERVED A LEAK AT THE BASE OF THE HOT WATER KNOB ON THE 3-COMPARTMENT SINK IN THE PREP AREA. INSTRUCTED MANAGER TO FIX LEAK AND MAINTAIN GOOD PLUMBING.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

OBSERVED THE FLOORS BEHIND/UNDER AND AROUND THE ICE MACHINE, COOLING/COOKING EQUIPMENT WITH DIRT AND DEBRIS. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN FLOORS.

CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD

NO REMINDER NOR DISCLAIMER ON MENU FOR THE HAMBURGER THAT IS COOKED TO ORDER. INSTRUCTED TO PROVIDE ON MENU. NO CITATION ISSUED.

UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED

STORING SODA GUNS AT BAR IN STAGNANT WATER, INSTRUCTED TO KEEP IN A DRY CONDITIONS.

FOOD-CONTACT SURFACES: CLEANED & SANITIZED

LOW TEMP DISH WASHING MACHINE NOT SANITIZING AT FINAL RINSE, 0PPM OBTAIN AT CL TEST STRIP, MACHINE WAS BEING USED DURING INSPECTION, INSTRUCTED TO PROVIDE PROEPR SANITIZER CONCENTRATION. PRIORITY VIOLATION ISSUED 7-38-025

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

FOUND A CORNER CEILING FAN COVERED WITH EXCESSIVE DUST ACCUMULATION. INSTRUCTED TO CLEAN AND MANINTAIN.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

FOUND PUDDLES OF WATER UNDER, IN FRONT AND AROUND THE DISH MACHINE IN THE KITCHEN AREA. MUST CLEAN, DRY AND MAINTAIN.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

FOUND WATER LEAKING FROM THE TOP PORTION OF THE BACKFLOW PREVENTOR AT THE DISH MACHINE CAUSING PUDDLES OF WATER IN THE KITCHEN. INSTRUCTED TO REPAIR LEAK AND MAINTAIN.

* INSPECTION REPORT SUMMARY DISPLAYED AND VISIBLE TO ALL CUSTOMERS

NOTED NO CURRENT INSPECTION REPORT SUMMARY POSTED AND VISIBLE TO ALL CUSTOMERS. INSTRUCTED THAT THE MOST RECENT INSPECTION REPORT SUMMARY MUST BE DISPLAYED AND VISIBLE TO ALL CUSTOMERS AT ALL TIMES. SERIOUS CITATION ISSUED: 7-42-010(B)

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES

OBSERVED SINGLE SERVICE KNIVES STORED IN THE BUFFET LINE WITH THEIR USE ENDS PRESENTED TO THE CONSUMER. INSTRUCTED TO STORE ALL SINGLE SERVICE UTENSILS INVERTED OR WITH THE HANDLE PRESENTED TO THE CONSUMER.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

OBSERVED WATER LEAKING FROM THE SILVER PIPING NEAR THE CEILING ABOVE THE MOP SINK. INSTRUCTED TO REPAIR THE LEAK.

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME

LOW TEMPERATURE DISH MACHINE WITH A FINAL RINSE CHLORINE SANITIZER AT 0PPM. INSTRUCTED TO REPAIR THE DISH MACHINE TO HAVE A FINAL RINSE FOR CHLORINE SANITIZER AT 100 PPM. CRITICAL VIOLATION 7-38.030. MANAGER CALLED THE ENGINEER TO FIX THE MACHINE. FI...

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

SLOW DRAINING OF THE EXPOSED HAND SINK. MUST REPAIR THE SINK TO HAVE A WELL DRAINING SINK.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED

CLUTTER IN THE LEFT SIDE OF THE 3 COMPARTMENT SINK BEHIND THE DOOR,(MOP, SWEEPER, BOXES ETC) INSTRUCTED TO STORE ALL CLEANING EQUIPMENT IN THE MOP SINK AREA AND REMOVE BOXES,ETC TO PREVENT RODENT/INSECTS HARBORAGE AND HAVE EASY ACCESS IN CLEANING THE...

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

NOTED ICE SCOOP ON SHELVES BY THE ICE MACHINE. INSTRUCTED TO PROVIDE AN ICE SCOOP HOLDER.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

MISSING AND BROKEN THERMOMETER IN PREP COOLER, INSTRUCTED TO PROVIDE.

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED

A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. NO CERTIFIED FOOD MANAGER PRESENT WHILE POTENTIALLY HAZARDOUS FOODS (EGGS, YOGURT, ETC.) WERE BEING PREPARED AND SERVED...

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

The walls and ceilings shall be in good repair and easily cleaned. The walls and ceilings shall be in good repair and easily cleaned. DETAIL CLEAN THE WALLS OF THE PREP AREA, ESPECIALLY BEHIND THE OVEN.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

All cold food shall be stored at a temperature of 40F or less. POTENTIALLY HAZARDOUS FOODS STORED AT IMPROPER TEMPERATURES. OBSERVED 9 CARTONS OF LIQUID EGGS STORED IN THE PREP COOLER AT 44F. MANAGEMENT DISCARDED 18# OF FOOD WORTH $18. CRITICAL V...

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines. OBSE...

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. DETAIL CLEAN THE INTERIOR OF THE CABINETS AND THE EQUIPMENT INSIDE OF THE BUFFET AREA CABINETS, INTERIOR OF THE ICE MA...

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. DETAIL CLEAN THE FLOOR OF THE PREP AREA.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

The walls and ceilings shall be in good repair and easily cleaned. DETAIL CLEAN THE WALLS OF THE PREP AREA, ESPECIALLY BEHIND THE OVEN.

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN

All employees shall be required to use effective hair restraints to confine hair. HAIR RESTRAINTS ARE NEEDED FOR ALL KITCHEN EMPLOYEES.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. Observed food build up inside prep coolers door gaskets. Must clean and maintain gaskets.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units. Must provide thermometers for all coolers.