Homewood Suites

Inspector notes: Observed a carton of raw whole shelled eggs stored directly above sour cream and ready to eat salad dressings in a stand-up refrigerator. Also observed an opened package of raw bacon stored directly above ready to eat overnight oats. All raw animal proteins must be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination. PIC properly stored all raw animal proteins according to the final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code

Inspector notes: Observed employees washing dishes in high temperature dish machine. The maximum observed water internal water temperature at the plate level was 149.2*F. When food-contact surfaces are being sanitized with hot water in a dish machine, the surface temperature must reach at least 160°F as measured by an irreversible registering temperature measuring device to destroy pathogens that may remain on such surfaces after cleaning. Employees sanitized the dishes from the dish machine in the 3-comaprtment sink using quaternary ammonia with a measured concentration 200 ppm. Person in charge indicated they would call for service of the dish machine

Inspector notes: The establishment did not have a functioning irreversible registering temperature indicator/thermometer at time of inspection. The establishment has a high temperature sanitization warewashing machine. The establishment must have a functioning available irreversible registering temperature indicator/thermometer to verify that their high temperature sanitization warewashing machine is reaching a minimum internal water temperature of 160*F at the plate level during the sanitizing cycle. Establishment must either repair or replace their nonfunctioning irreversible registering temperature indicator/thermometer

Inspector notes: Observed the following time/temperature controlled for safety (TCS) foods with internal temperatures between 44*F - 52*F in the two breakfast stand-up refrigerator in the establishment: yogurt, cream cheese, pre-cut honeydew melon, salsa, hardboiled eggs, milk, and shredded cheese. The person in charge indicated all of these foods were delivered the 12/3 or before and they do not take internal temperatures of foods in the units. The measured ambient temperatures of the units using a min/max thermometer was 45.1*F and 44.6*F after 15 - 30 minutes of measuring. All TCS foods improperly cold held were discarded by PIC at time of inspection. These two units are 2 out of 3 of the establishment's refrigerators. Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Must repair cold holding equipment such that it maintains TCS foods at 41°F or below

Inspector notes: Observed faucet to sanitizer compartment of 3-comaprtment sink unable to dispense cold water due to cold water handle not functioning. Hot and cold water under pressure is required at all sink fixtures. Provide hot and cold water under pressure at all sinks prior to re-inspection

Inspector notes: Observed the drain piping for the ice well in the breakfast buffet indirectly plumbed to the floor drain using a flexible piping. Observed a buildup of pink, orange, and black organic in the flexible piping. Person in charge was informed that flexible piping is not approved and must be replaced with approved rigid piping such as PVC piping. Discussed regular cleaning of piping to ensure organic material does not buildup