Super 8

Inspector notes: The door to the outside, located in the front entrance, is not tight-fitting. Outer openings of a food establishment must be protected against the entry of insects and rodents by tight-fitting doors.

Inspector notes: The non-food contact surfaces of the cabinets in the buffet line has an accumulation of food residue. The non-food contact surfaces must be cleaned as often as necessary.

Inspector notes: 1) The ceiling tiles in the kitchen are not smooth, durable, or easily cleanable. 2) The floor tiles in the kitchen were observed in poor repair (missing/exposed uncleanable material). Per PIC, the construction to repair the physical facilities in the kitchen have been paused due to other maintenance that occurred. PIC to notify inspector once repairs are made.

Inspector notes: The following was observed: 1) The ceiling tiles in the kitchen are not smooth, durable, or easily cleanable. 2) The floor tiles in the kitchen were observed in poor repair (missing/exposed uncleanable material). Per PIC, the construction to repair the physical facilities in the kitchen are to begin on 10/12/24.

Inspector notes: The presence of roaches is not controlled as evidenced by live activity. The presence of insects, rodents, and other pests must be controlled by routinely inspecting the premises for evidence of pests, using acceptable methods to control pests, eliminating harborage conditions, and routinely inspecting incoming shipments of food and supplies. The establishment currently has pest control services the premises 1x weekly. Per PIC, pest control will service different areas of the establishment weekly. Pest control visits are recommended to be increased and ALL AREAS INCLUDING THE KITCHEN to be treated at every visit. Pest control reports to be sent to inspector after every visit. Establishment to be submit a plan of action for eliminating the live activity of roaches by 10/4/24.

Inspector notes: The mop sink next to the 3-bay sink requires a splash guard. A splash guard is required to prevent possible source of contamination when washing, rinsing, and sanitizing equipment and utensils.

Inspector notes: The following was observed: 1) The ceiling tiles in the kitchen are not smooth, durable, or easily cleanable. 2) The floor tiles in the kitchen were observed in poor repair (missing/exposed uncleanable material).

Inspector notes: Yogurt and cream cheese was observed held at 50-51 degrees Fahrenheit in the mini cooler. The ambient temperature of the mini cooler was observed at 47 degrees Fahrenheit. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. Person in charge voluntarily disposed of food.

Inspector notes: Eggs was observed held at 75 degrees Fahrenheit in the front steam table. The front steam table was observed to be off at the time of inspection. PIC voluntarily disposed of item due to breakfast ending. Time/temperature control for safety (TCS) food must be maintained at 135 degrees Fahrenheit or above except during preparation, cooking, or cooling.

Inspector notes: No person in charge certified in food safety was present as needed at the time of inspection.

Inspector notes: The establishment is lacking test strips for the chlorine sanitizing solution at the 3-bay sink.

Inspector notes: The ceiling tiles in the kitchen are not smooth, durable, or easily cleanable.

Inspector notes: The floor tiles in the kitchen were observed in poor repair (missing/exposed uncleanable material).

Inspector notes: The establishment does not employ a full-time, on-site manager certified in food safety at all times when time temperature control for safety (TCS) food is being prepared, handled, and/or served.

Inspector notes: The following was observed in poor repair: 1) The mini cooler observed maintaining an ambient temperature of 47 degrees Fahrenheit. The unit is to not be used until it can be replaced/repaired/serviced. 2) The 3-bay sink does not have the proper sink stoppers.