Comfort Inn & Suites - Food

"Facility does not have disinfectant for vomit/fecal events. C/A: 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. | 1. Observed yogurt and cream cheese in front food service area reach in cooler cold holding above 41F. 2. Observed 2% milk and whole milk in front food service area milk containers cold holding above 41F. 3. Observed 2% milk, whole milk, and cream cheese in main kitchen reach in cooler cold holding above 41F. C/A: Cold held TCS foods shall be maintained at 41F or below except during preparation, cooking, cooling, or when time is used as a public health control. COS: Food items were discarded."

"EHS observed kitchen staff starting wash, rinse, sanitize process for dishes, however the facility QAC sanitizer dispenser was not functioning properly. Upon discussion the staff member told the EHS that they only use soap to sanitize dishes. CA: Utensils and food-contact surfaces of equipment shall be sanitized before use after cleaning. COS: Facility was able to provide bleach and EHS instructed kitchen staff how to set up a bleach solution for sanitizing until the QAC dispenser is fixed. | Observed butter and yogurt cold holding above 41F in cooler in front food service area. CA: TCS items shall be maintained at 41F or below for cold holding. COS: Items were discarded."

"Observed the person working in the kitchen not being able to speak English and the manager of the hotel could not answer any of the health questions. CA 511-6-1.03(1)(a)-(c)1,4,5,6-14,15, 16 - Demonstration of knowledge (Pf) (1) Demonstration of Knowledge. Based on the risk of foodborne illness inherent to the food service operation, during inspections and upon request, the person in charge shall demonstrate to the Health Authority knowledge of foodborne disease prevention, application of the Hazard Analysis Critical Control Point principles, and the requirements of this Chapter. The person in charge shall demonstrate this knowledge in one of the following ways: (a) Compliance with Chapter. Complying with this Chapter by having no violations of Priority Items during the current inspection; Pf (b) Certified Food Service Manager. Being a certified food service manager who has shown proficiency of required information through passing a test that is part of an accredited program; Pf or (c) Correct Answers to Food Safety Questions. Responding correctly to the inspector's questions as they relate to the specific food operation. | Observed the manager saying that the kitchen staff was not trained on food allergy awareness CA l) Food Safety Training. Employees are properly trained in food safety, including food allergy awareness, as it relates to their assigned duties; Pf"