BEST WESTERN PLUS

Violations (15)

• 1

  Person in charge present demonstrates knowledge and performs duties

  Observed the employees on site lacked basic food safety knowledge.Corrective Actions: Ensure all employees have basic food safety knowledge

• 2

  Certified Food Protection Manager / Food Handler Certification

  Observed no food manager on site.Corrective Actions: Ensure to have a food manager on site at all times and the certification is posted to the public.

• 5

  Procedures for responding to vomiting and diarrheal events

  Observed no bodily fluid cleaning kit on site.Corrective Actions: Ensure to have a bodily fluid cleaning kit on site at all times.

• 10

  Adequate hand washing facilities supplied and accessible

  Observed the hand sink was blocked. Observed no hand washing sign at the hand sink.Corrective Actions: Ensure the hand sink is accessible at all times. Ensure a hand washing sign is posted at the hand sink.

• 16

  Food-contact surfaces: cleaned & sanitized

  Observed employee washing single use cloths and the. placing them on the hand sink to dry.Corrective Actions: Ensure food contact surfaces are not dried on the hand sink.

• 22

  Proper cold holding temperatures

  Observed yogurt in the yogurt dispenser was 69*F. Observed the butter was 55*F and the cream cheese was 49*F in the display refrigerator on the counter. Observed the milk in the display refrigerator next to the white refrigerator in the back kitchen preparation area was 44*F.Corrective Actions: Ensure all temperature as a control for safety food is kept at 41*F or lower at all times.

• 23

  Proper date marking and disposition

  Observed all left over food in the display refrigerator next to the back door was unlabeled.Corrective Actions: Ensure all prepped food put in storage for the following day is date labeled.

• 25

  Consumer advisory provided for raw / undercooked food

  Observed no allergen awareness poster posted for staff.Corrective Actions: Ensure an allergen awareness poster is posted for staff.

• 28

  Toxic substances properly identified, stored, used

  Observed an at home can of raid in a drawer in the kitchen.Corrective Actions: Ensure at home pesticides are not on premise or used on premise. Ensure only a licensed pest control operator performs pest control services.

• 33

  Proper cooling methods used; adequate equipment for temperature control

  Observed water leaking from the display refrigerator next to the prep area door. Observed the yogurt dispensing fridge had ice accumulation on the condenser.Corrective Actions: Ensure all refrigerating units are repaired and can maintain 41*F or lower at all times.

• 36

  Thermometers provided and accurate

  Observed no stem thermometer on site.Corrective Actions: Ensure a stem thermometer is on site at all times.

• 37

  Food properly labeled; original container

  Observed bulk foods and sauces provided to the public with no item name label. Observed bulk containers in storage had no item name label.Corrective Actions: Ensure all food provided to the public has an item name label. Ensure all bulk containers in storage have an item name.

• 45

  Single-use/single-serve articles; properly stored, used

  Observed single use plate liners were being washed and reused.Corrective Actions: Ensure single use items are used once.

• 49

  Non-food contact surfaces clean

  Observed the floor drain was unclean.Corrective Actions: Ensure the floor drain is cleaned regularly.

• 52

  Sewage and waste water properly disposed

  Observed no air gap in the wastewater piping of the 3 compartment sink.Corrective Actions: Ensure an air gap is added to the 3 compartment sink.