Holiday Inn Express

Inspector's notes

PIC is not a certified food protection manager (CFPM) and was unable to answer questions relating to TCS food holding temperatures, warewashing, and food separation. Obtain certification from an accredited agency before the next routine inspection. Provided link to ANSI accredited programs to the manager. A person-in-charge is required onsite at all times, must demonstrate adequate knowledge, and perform all duties as required. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

No CFPM onsite at the time of inspection. PIC stated they are unsure if any employee has a CFPM. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

No paper towels at the hand sink in the kitchen. Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing. PIC provided hand drying provision for handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed opened boxes of raw bacon stored above milk cartons and orange juice. In another cooler, observed raw bacon held over RTE potato squares and turkey bacon. All raw animal proteins must be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination. PIC properly stored all raw animal proteins according to the final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed dishes being sanitized in a quat solution containing 0ppm quat sanitizer. Observed chemical supply bucket. Food-contact surfaces must be properly sanitized after washing and rinsing. Discussed the importance of proper sanitizer levels and proper monitoring of sanitizer levels (200ppm quat per establishments quat sanitizer label). PIC changed the supply bucket at the time of inspection. Food-contact surfaces were properly sanitized at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed RTE turkey sausage holding between 100-109*F and sausage gravy at 128*F when measured with a probe thermometer. Per PIC the foods had been holding for less than two hours. Observed the water bath in the steamer at 145*F and the units set to the "low" setting. Observed the turkey sausage patties held above the bottom of the pan with a metal rack so there was no direct contact with the warmed pan. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. Since the breakfast service was ending soon, the PIC has all TCS foods improperly hot held discarded by PIC at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed TCS foods held at room temperature on the counter including RTE egg omelets at 66*F, raw bacon at 45*F, and sausage at 52*F. In the dry storage coolers, observed RTE sausage, potato squares and bacon holding between 44-55*F the PIC stated were held in the kitchen at room temp earlier while foods were being reheated. No refrigeration exists in the kitchen area to maintain TCS foods in temperature. All TCS foods improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection. Observed an ambient air temp in the glass door cooler on the service line of 41*F when measured with a min/max thermometer. Observed TCS foods in the cooler ranging from 48-55*F including RTE hardboiled eggs, milk, chocolate milk, cream cheese packets, and yogurt. Per PIC all foods had been in the cooler for less than 4 hours. Due to limited refrigeration capacity, the PIC relocated the 48*F yogurt to the back freezer to rapidly cool and voluntarily discarded all other out-of-temperature TCS foods (see embargo). Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed TCS foods held beyond 24 hours without a date mark including turkey sausage, sausage links in bulk and in plastic wrap, scrambled eggs, bulk hardboiled eggs, and potato squares in bulk and prepared into containers. PIC stated all foods has been prepared yesterday 11/20. All RTE/TCS foods were properly date marked at the time of inspection. RTE/TCS foods requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1). Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed an ambient air temp in the glass door cooler on the service line of 41*F when measured with a min/max thermometer. Observed TCS foods in the cooler ranging from 48-55*F. PIC observed the thermostat adjusted to a middle temperature. Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. After lowering the temperature, observed the ambient air temp at 37*F after 30 minutes. Ensure all coolers maintain a temperature at a range that is capable of maintaining TCS foods in the proper range (41*F or below). Advised PIC to relocate at least one refrigeration unit into the kitchen area or to purchase an additional counter height cooler to maintain TCS foods during prep and service. Corrective Action: Corrected at time of inspection.

Inspector's notes

There was no Certified Food Protection Manager (CFPM) on duty at time of inspection. A CFPM is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

No CFPM onsite at the time of inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Establishment does not have a probe thermometer to measure food temperatures. Properly calibrated probe thermometers are required at all times for monitoring food temperatures. Must provide a probe thermometer for establishment prior to re-inspection. Corrective Action: Correct prior to re-inspection.

Inspector's notes

No CFPM onsite at the time of inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed the only hand sink blocked with cleaned towels, a ladle, and employees personal items stored in the basin. Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing. PIC will ensure establishment discontinues use of handwash sink for all activities that are not for handwashing. PIC relocated all items blocking handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

PRIORITY VIOLATION-3-501.16(A)(1), P: Time/Temperature Control for Safety Food, Hot Holding. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4614/AMC-Toolbox---Hot-Holding. ------ Observed RTE sausage links and patties holding between 107-126*F when measured with a probe thermometer. Except during preparation, cooking, cooling, or when time is used as a control hot held TCS foods are to be maintained at 135*F or above. Observed the sausages held above metal grates so they were not making direct contact with the metal pan. Observed the warmer set to the medium-low setting. PIC stated the sausages had been cooked less than 1 hour prior and removed the sausages from the service line to be cooled down at the time of inspection. Advised PIC to maintain the warmers on a higher setting or to removed the metal grate so foods make direct contact with the metal pan. Correct By: Corrected At Time Of Inspection

Priority Foundation-3-501.17, Pf: Ready-To-Eat Time/Temperature Control for Safety Food - Date Marking. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4125/Food-SafetyOperator-Resources. ------ In the reach-in cooler, observed RTE hardboiled eggs and omelets without date marks. PIC stated the omelets were cooked on 5/22 and the hardboiled eggs were opened on 5/19. Please ensure all TCS food items are date marked properly and used or discarded no more than 6 days after their day of preparation for a total of 7 days. PIC added date marks to all foods at the time of inspection. Correct By: Corrected At Time Of Inspection

Repeat Violation PRIORITY VIOLATION-3-306.11, P: Food Display-Preventing Contamination by Consumers. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4621/AMC-Toolbox---Cross-Contamination. ---------- Observed the lidded hot holding units not effectively self-closing. PIC stated the equipment pieces were adjusted to self-close when consumers are done retrieving food but have had to re-adjust to remain open. PIC stated they have ordered a sneeze-guard that is currently being constructed with arrival anticipated soon. Advised the PIC that all food display for self-service must be effectively protected to prevent contamination from consumers. Advised PIC to re-adjust equipment or actively monitor until the sneeze guards arrive. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

Repeat Violation Core-6-201.11, C: Floors, Walls and Ceilings-Cleanability ------ Observed the wall area under the three compartment sink in need of repair. Please refinish the wall area under the three compartment sink to provide a smooth and easily cleanable finish. Advised the PIC that all walls, floors, and ceilings must be smooth and easily cleanable for proper maintenance. Core-6-201.13, C: Floor and Wall Junctures, Coved, and Enclosed or Sealed ------ Observed no 3/8th inch minimum cove base at the public restrooms, dry storage room, and breakfast service millwork. Please provide a 3/8th inch minimum cove base to the junctures prior to the next routine inspection. Recommend rubber cove base or siliconized grout to the junctures. Advised the PIC that all floor/wall junctures must be effectively coved for cleaning and maintenance. Correct By: Correct Prior To Next Routine Inspection,Repeat Violations: 2nd