Best Western Riverside Inn

Observed bags of liquid egg being stored above pre-cooked sausages. 511-6-1.04(4)(c)1(i)(ii)(iii)(v)(vi)(vii)(viii) - Packaged & Unpackaged Food Separation, Packaging, and Segregation (P, C) (c) Packaged and Unpackaged Food - Separation, Packaging, and Segregation. 1. Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(IV) of this subsection, separating raw animal foods during storage, preparation, holding, and display from: (I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, P and (II) Cooked ready-to-eat food; and P (III) Fruits and vegetables before they are washed; P (IV) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat food. Corrective action: PIC moved bags of eggs to the bottom of the reach in cooler and the sausage was moved above. Discussed proper stacking order.

Observed PIC washing dishes in the three compartment sink, but not sanitizing. When asked, PIC mentioned they ran out of bleach and will have some brought between later today and tomorrow. 511-6-1.05(6)(n) - Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration, Hardness (P,Pf) (n) Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration, and Hardness. A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation at contact times specified under subsection (8)(b)3 of this Rule shall meet the requirements specified in DPH Rule 511-6-1-.07(6)(g), shall be used in accordance with the Environmental Protection Agency (EPA)-registered label use instructions P, and shall be used as follows: 1. A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart; P Concentration Range Minimum Temperature MG/L PH 10 or less oF (oC) PH 8 or less oF (oC) 25-49 120 (49) 120 (49) 50-99 100 (38) 75 (24) 100 55 (13) 55 (13) 2. An iodine solution shall have a minimum temperature of 68°F (20°C)P minimum concentration between 12.5 ppm and 25 ppm, P and pH of 5.0 or less or a pH no higher than the level for which the manufacturer specifies for the solution to be effective; P 3. A quaternary ammonium compound solution shall have a minimum temperature of 75ºF (24ºC), P have a concentration as specified in DPH Rule 511-6.

Observed facility does not have a probe thermometer. Asked PIC PIC if they had one and the only thermometer they have was the one within the reach in cooler. 511-6-1.05(3)(g) - Food TMD, Provided and Accessible; Appropriate TMD for Measuring Thin Foods (Pf) (g) Food Temperature Measuring Devices. 1. Food temperature measuring devices shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures as specified under DPH Rule 511-6-1-.04. Pf 2. A temperature measuring device with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin foods such as meat patties and fish filets. Pf Corrective action: Discussed with PIC to acquire a probe thermometer as to measure the temperature within steam well during breakfast, reach in cooler and water temperature.

Observed facility has no sanitizing test strips. When asked, PIC mentioned they do not have test strips. Violation Code Reference 511-6-1.05(3)(h),(i),(j) - Temperature Measuring Device, Manual Warewashing; Sanitizing Solutions, Testing Device (Pf) (h) Temperature Measuring Devices, Manual and Mechanical Warewashing. (i) Sanitizing Solutions, Testing Devices. A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided. Pf Corrective action: Discussed with PIC that the test strips are to measure the concentration of the sanitizer to make sure the proper amount is being used. Requested to acquire some test strips when they replace their bleach.

Observed dust accumulation within walls and ceilings within kitchen where the main reach in cooler is located. 511-6-1.07(5)(a),(b) - Good Repair, physical facilities maintained; Cleaning, Frequency & Restrictions, cleaned often enough to keep them clean (C) (b) Cleaning, Frequency and Restrictions. 1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. 2. Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of food is exposed, such as after closing. Corrective action: Discussed with PIC to have areas cleaned and to increase cleaning frequency to prevent accumulation.

Observed no hot water at the handsink on the serving line; hot water heater was unplugged intentionally as the cord was wrapped/tied in a knot. (c) Handwashing Sink Installation. 1. A handwashing sink shall be equipped to provide tempered water at a temperature of at least 85ºF (29.4 ºC) through a mixing valve or combination faucet. EHS informed the kitchen manager and the front desk attendant that hot water must be supplied to all sinks and that the minimum temperature for the handsink is 85F.

EHS observed utensils and equipment being dried on cloth towel. (10) Protection of Clean Items. (a) Equipment and Utensils, Air-Drying Required. After cleaning and sanitizing, equipment and utensils: 1. Shall be air-dried or used after adequate draining before contact with food. EHS informed the attendant that all equipment and utensils must be air-dried.

Observed dust accumulation on walls/ceiling/electrical in the kitchen; damaged coving along baseboard in the kitchen; water damage under cabinetry in self service area; cleaning spill under cabinetry beneath the juice dispenser. EHS informed the owner of the need to address the noted issues.

Observed apples on the self-service line that were not wrapped. u) Food Display. 1. Except for nuts in the shell and whole, raw fruits and vegetables that are intended for hulling, peeling, or washing by the consumer before consumption, food on display shall be protected from contamination by the use of packaging; counter, service line, or salad bar food guards, display cases, or other effective means. EHS informed owner that apples must be washed and wrapped.

Observed food warmers with water/food residue still inside. (d) Nonfood-Contact Surfaces. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. EHS informed the owner that the units must be completely cleaned at the end of service.

Observed dust accumulation on walls/ceiling/electrical in the kitchen; the need to wipe down walls in the kitchen; damaged coving along baseboard in the kitchen; water damage under cabinetry in self service area; cleaning spill under cabinetry beneath the juice dispenser. EHS informed the owner of the need to address the noted issues.

Observed apples on the self-service line that were not wrapped. u) Food Display. 1. Except for nuts in the shell and whole, raw fruits and vegetables that are intended for hulling, peeling, or washing by the consumer before consumption, food on display shall be protected from contamination by the use of packaging; counter, service line, or salad bar food guards, display cases, or other effective means. EHS informed PIC and kitchen staff that apples must be washed and wrapped.

Observed dust accumulation on walls/ceiling/electrical in the kitchen; the need to wipe down walls in the kitchen; damaged coving along baseboard in the kitchen; water damage under cabinetry in self service area; cleaning spill under cabinetry beneath the juice dispenser. EHS informed the owner of the need to address the noted issues.

Observed employee belongings stored on storage rack above the facility items. b) Designated Areas for Employee Activity. 1. Areas designated for employees to eat, drink, and use tobacco shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. 2. Lockers or other suitable facilities shall be located in a designated room or area where contamination of food, equipment, utensils, linens and single-service and single-use articles cannot occur. EHS informed PIC of the need to create a designated are for employee belongings or store items on lower shelving.

EHS observed facility with CFSM certificate posted that is not able to be validate. QR code will not scan and certificate number cannot be read. Attempted to search using last name and first initial but does not find any results. After inspection PIC presented new servsafe under the name of Vijaykumar Patel and was able to verify on servsafe. However informed PIC that points will still be deducted due to it not being posted. 1. The original CFSM certificate shall be posted in public view in each food service establishment. An additional copy shall be retained on file at the food service establishment at all times, and shall be made available for inspection by the Health Authority. 2. A CFSM certificate which has expired, been revoked or suspended shall not be posted in the food service establishment. 3. All licenses, certificates, diplomas, or other similar credentials issued or granted to an owner or operator who has successfully completed an approved or accredited food safety certification course and exam shall expire on the expiration date determined by the credentialing organization. Within ninety days of the expiration of the CFSM certificate, the CFSM shall enroll in an approved food safety training course, pass an approved exam and obtain a new certificate. 4. The certification is not transferable between persons. Informed PIC that CFSM must be posted.

EHS observed spray bottle with orange like color without labeling. Working Containers, Common Name. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. Informed PIC that all toxic substances must be identified. This must be corrected by 12/18/23.

EHS observed facility lacking the most inspection report of 83 on 05/08/23. 1. The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away. 2. Food service establishments with drive-thru windows will post the current inspection report, and also have the inspection report posted so that a minimum of the top one-third of a copy of the current inspection report is visible through each window allowing customers to easily read the score, date of inspection and establishment information. 3. At food service establishments with no primary or public door, the current inspection report shall be prominently displayed at all times where the documents can be read by the public from a distance of one foot away. If requirements of this paragraph are not possible because of physical restrictions, a location will be determined as approved by the Health Authority. 4. The most current inspection report for mobile food service units and extended food service units issued by the local Health Authority having jurisdiction for its inspections shall be prominently displayed in public view during all hours of operation. Such inspection reports shall be prominently displayed at the point of service where the documents can be read by the public from a distance of one foot away. 5. A food service.