BEST WESTERN INN & SUITES

Observed reach in cooler within kitchen area at ambient temperature of 45F, TCS items within unit were at temperatures above 41F (yogurt, sausage links and patty, milk). Asked PIC when were items placed within cooler, she mentioned aside from whole eggs and yogurt (which were placed within 30min - 1 hour prior) all items had been within unit for at least a day or more. 511-6-1.04(6)(f) - Time/Temperature Control for Safety; Cold Holding (P) (f) Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P Corrective action: Had sausages and milk discarded, yogurt and eggs to be moved to facilities other reach in cooler in the back and discussed with PIC to have unit serviced and to not place any TCS items within unit until it is repaired.

Observed Sausage, scrambled eggs and sausage gravy within dinning area below 135F. Arrived closed to closing time, asked PIC if units were turned off and they mentioned they were still on. 511-6-1.04(6)(f) - Time/Temperature Control for Safety; Hot Holding (P) (f) Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P Corrective action: Facility shortly closed and items are to be discarded. While on, PIC recalibrated units and their temperatures were observed above 135F (eggs and sausage 140F and sausage gravy 165F). Informed PIC to maintain units at 135F or above.

Observed facility unable to provide sanitizer test strips when requested. PIC mentioned they did not have any (sanitizer used is chlorine based). 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 to acquire sanitizer test strips for the chemical they utilize as soon as possible.

Observed machine used to cook eggs which is household use only. 511-6-1.5 (2)(jj) - Food Service Equipment, Acceptability. Food service equipment must be commercial grade equipment and designed and built according to standards set by American National standards Institute (ANSI) accredited certification programs. Such an accredited program includes, but is not limited to, one offered by the National Sanitation Foundation, or Underwriters Laboratories. Food equipment that is certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program is deemed to comply with subsections (1) and (2) of this Rule when used for its intended purpose. Corrective action: Discussed with PIC to replace item with commercial use version.

EHS observed an expired food handler certification posted and not CFSM certification available. Violation: At least one employee that has supervisory and management responsibility and the authority to direct and control food preparation and service shall be a certified food safety manager who has shown proficiency of required information through passing a test that is part of an accredited program that conforms to the national standards for organizations that certify individuals. Certified Food Safety Managers must be designated to one food service establishment only and maintain and renew certification in accordance with the requirements of the examination taken.

EHS observed facility without test strips for chlorine sanitizer. Violation: A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided.

EHS observed glue trap in main kitchen area with numerous dead roaches. Violation: Dead or trapped birds, insects, rodents, and other pests shall be removed from control devices and the premises at a frequency that prevents their accumulation, decomposition, or the attraction of pests.

EHS observed the Tourist Accommodation Permit posted in the breakfast area. No food service permit posted. Violation: Post the permit in a location in the food service establishment that is conspicuous to consumers.

Observed live roaches (various sizes) inside of the cabinetry in the pantry/refrigerator storage area. Per PIC, facility is having monthly pest control service. Explained that due to issue, facility will want to increase frequency until issue is under control. PIC is contact pest control service.

Observed multiple bait stations in the pantry/refrigerator area of the kitchen filled with dead roaches. Dead or trapped pests must be removed at a frequency to prevent the attraction of addition or accumulation of additional pests. Facility is remove and speak with pest control.

Observed spoons and forks stored with the food contact surface upwards/exposed on the continental breakfast bar. At all times, the food/lip contact surface of single service items shall be protected from contamination. Staff is to invert items so that guests can only touch handles.

Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Violation: Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Inspector note: EHS observed sticky residue on the reach-in freezer gasket. Corrective action: PIC will clean unit as frequently as to prevent such.