LAQUINTA INN

Violations (6)

• 12A-16-4CriticalCorrected on site

  Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee exited kitchen to place food products on buffet line and after returned to kitchen and without washing hands mixed pancake batter, discussed with operator employee washed hands.

  High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee exited kitchen to place food products on buffet line and after returned to kitchen and without washing hands mixed pancake batter, discussed with operator employee washed hands. **Corrected On-Site**

  High Priority

• 01B-02-5Critical

  Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In kitchen reach in cooler portioned cream cheese (49F - Cold Holding); cooked sausage patties (48F - Cold Holding) per operator products not portioned or prepared today and held in unit for over 24 hours, discussed with operator see stop sale.

  High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In kitchen reach in cooler portioned cream cheese (49F - Cold Holding); cooked sausage patties (48F - Cold Holding) per operator products not portioned or prepared today and held in unit for over 24 hours, discussed with operator see stop sale.

  High Priority

• 03A-02-5Critical

  Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In kitchen reach in cooler portioned cream cheese (49F - Cold Holding); cooked sausage patties (48F - Cold Holding) per operator products not portioned or prepared today and held in unit for over 24 hours, discussed with operator see stop sale.

  High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In kitchen reach in cooler portioned cream cheese (49F - Cold Holding); cooked sausage patties (48F - Cold Holding) per operator products not portioned or prepared today and held in unit for over 24 hours, discussed with operator see stop sale.

  High Priority

• 31B-04-4

  No handwashing sign provided at a hand sink used by food employees. In kitchen no hand washing sign posted at hand washing sink, emailed copy of hand washing sign to operator to print and display at sink.

  Basic - No handwashing sign provided at a hand sink used by food employees. In kitchen no hand washing sign posted at hand washing sink, emailed copy of hand washing sign to operator to print and display at sink.

  Basic

• 31A-11-4Corrected on site

  Handwash sink used for purposes other than handwashing. Hand washing sink in kitchen used to store pancake batter, discussed with person in charge who removed batter.

  Intermediate - Handwash sink used for purposes other than handwashing. Hand washing sink in kitchen used to store pancake batter, discussed with person in charge who removed batter. **Corrected On-Site**

  Intermediate

• 03F-10-5

  No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Establishment uses time is a public health control for hot and cold buffet with no written procedures, reviewed with operator and emailed copy of written procedures form to be printed and completed.

  Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Establishment uses time is a public health control for hot and cold buffet with no written procedures, reviewed with operator and emailed copy of written procedures form to be printed and completed.

  Intermediate