Red Roof Plus & Suites

Inspector notes: Facility unable to provide a Certified Food Safety Manager certificate. Rule: 511-6-1.03(3)(a) - Food Safety Manager Certification (Pf) Food service establishments shall have in its employ a Certified Food Safety Manager (CFSM) as specified in paragraph (b) of this subsection to ensure food safety is being managed within the food service establishment during all hours of operation as specified within paragraph (d) of this subsection.

Inspector notes: Observed an employee drink (apple juice) with no lid to be stored directly with foods meant for public consumption. COS: PIC removed and discarded the drink.

Inspector notes: Observed milk in a reach in cooler to be stored in an insulated container that is cold holding at a temperature above 41F. CA: PIC discarded the milk. Rule: 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.

Inspector notes: Facility unable to provide a Certified Food Safety Manager certificate. Rule: 511-6-1.03(3)(a) - Food Safety Manager Certification (Pf) Food service establishments shall have in its employ a Certified Food Safety Manager (CFSM) as specified in paragraph (b) of this subsection to ensure food safety is being managed within the food service establishment during all hours of operation as specified within paragraph (d) of this subsection.

Inspector notes: Observed the facility to not have a hand sink installed within the kitchen area. Rule: 511-6-1.06(2)(g) - Handwashing Sinks, Nos/Capacities (Pf) (g) Handwashing Sinks, Numbers and Capacities. 1. Except as specified in paragraph 2 of this subsection, a food service establishment shall provide, a number of handwashing sinks necessary for convenient use by employees in areas specified under subsection (2)(l) of this Rule, and not fewer than one handwashing sink or fewer number of handwashing sinks required by law.

Inspector notes: Observed the facility to not have any sanitizer to properly sanitize dishware after washing and rinsing in the 3-Compartment sink. Observed an employee wash dishware with soap and rinse with water then place onto the drying surface. Rule: 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)-register...

Inspector notes: Observed apples and waffle mix to be stored directly on the floor in the kitchen area. Rule: 511-6-1.04(4)(q) - Food Storage (C) (q) Food Storage. 1. Except as specified in paragraphs 2 and 3 of this subsection, food shall be protected from contamination by storing the food: (i) In a clean, dry location; (ii) Where it is not exposed to splash, dust, or other contamination; and (iii) At least 6 inches (15 cm) above the floor. 2. Food in packages and working containers may be stored less than 6 inches (15 cm) above the floor on case lot handling equipment if the equipment can be moved by hand or by conveniently available apparatuses such as hand trucks and forklifts. 3. Pressurized beverage containers, cased food in waterproof containers such as bottles or cans, and milk containers in pla...

Inspector notes: Observed boxes of disposable cups, coffee filters, and plates to be stored directly on the floor. Rule: 511-6-1.05(10)(e)1&3 - Single-Service/Single-Use items stored 6" off floor in clean, dry location (C) (e) Equipment, Utensils, Linens, and Single-Service and Single-Use Articles. 1. Except as specified in paragraph 4 of this subsection, cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored: (i) In a clean, dry location; (ii) Where they are not exposed to splash, dust, or other contamination; and (iii) At least 6 inches (15 centimeters) above the floor. 3. Single-service and single-use articles shall be stored as specified under paragraph 1 of this subsection and shall be kept in the original protective package or stored by using o...

Inspector notes: Observed an employee phone to be stored in direct contact with clean dishware. Rule: 511-6-1.07(5)(j) - Using Dressing Rooms & Lockers, used for changing clothes and storing employee belongings (C) (j) Using Dressing Rooms and Lockers. 2. Lockers or other suitable facilities shall be used for the orderly storage of employee clothing and other possessions.