Quality Inn

Observed time/temperature control for safety (TCS) foods in cooler in dining room and kitchen area being cold held above 41°F. Ambient temperature of cooler in dining area was 47°F and ambient temperature of cooler in kitchen was 42°F. [SEE TEMPERATURE OBSERVATIONS]. TCS foods must be cold held at 41°F or below. COS by discarding. Ambient temperature of both coolers must be lowered to about 37°F.

Observed no vomit/diarrhea cleanup kit or procedure. A food establishment shall have written procedures for employees to follow and an EPA registered disinfectant effective against Norovirus available on-site at the food service establishment when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter.Pf.

Observed sanitizer spray bottle not labeled. 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. COS by labeling.

Observed no thermometer inside of coolers. In a mechanically refrigerated food storage unit, the sensor of a temperature measuring device shall be located to measure the air temperature in the warmest part (front) of a mechanically refrigerated unit. Corrective action: thermometers must be placed inside each cooler in the front.

Observed a dead roach in kitchen area to left of cooler. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by: 1. Routinely inspecting incoming shipments of food and supplies; 2. Routinely inspecting the premises for evidence of pests; 3. Using methods, if pests are found, such as trapping devices or other means of pest control as specified under subsections (6)(e), (6)(m), and (6)(n) of this Rule; Pf and 4. Eliminating harborage conditions. Must have pest control come out and service.

Observed no written disclosure listing the major allergens offered in unpackaged foods. This requirement was discussed during last inspection on 11/26/25. The permit holder shall notify consumers by written notification of the presence of major food allergens as an ingredient in unpackaged food items that are served or sold to the consumer.

Observed single use forks and spoons stored with the food-contact part facing up. Single-service and single-use articles and cleaned and sanitized utensils shall be handled, displayed, and dispensed so that contamination of food-and lip-contact surfaces is prevented. COS by inverting utensils so that the food-contact part is facing down.

Observed the sanitizer spray bottle not labelled. Must always label the containers with the name. COS by labeling.

Observed all purpose cleaner being used to sanitize table tops. This cleaner is NOT a sanitizer and may not be used on table tops. Must use quat sanitizer from 3-compartment sink.

Observed no time documentation on waffle batter utilizing time as a public health control (TPHC). If time without temperature control is used as the public health control up to a maximum of 4 hours: (i) The food shall have an initial temperature of 41°F or less when removed from cold holding temperature control, or 135°F or greater when removed from hot holding temperature control; (ii) The food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control; (iii) The food shall be cooked and served, served at any temperature if ready-to-eat, or discarded, within 4 hours from the point in time when the food is removed from temperature control; and (iv) The food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded. COS by discarding.

Observed 'Crystal RTU Glass, Hard Surface Cleaner and Utility Cleaner' being used on table tops in dining area. This chemical is not a sanitizer and may not be used on table tops. Must use quat from 3-compartment sink. COS by using quat on table tops.

Observed no person in charge present and no one overseeing food prep area. Front desk clerk stated that the employees who work overnight prep the breakfast before they leave in the morning but nobody was monitoring area after that. The front desk employee is not trained on food handling. There must always be a person in charge present who is knowledgeable on food safety.

Observed no soap at handwashing sink in kitchen area. Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. Front desk employee could not locate soap to refill. Must provide soap before next food prep.