LA QUINTA INN & SUITES

Violations (10)

• 2

  Certified Food Protection Manager / Food Handler Certification

  Observed no food manager on site.Corrective Actions: Ensure a certified food manager is on site at all times.

• 10

  Adequate hand washing facilities supplied and accessible

  Observed a spoon in the hand sink.Corrective Actions: Ensure the hand sink is used for hand washing only. Ensure the hand sink is not blocked at any times.

• 16

  Food-contact surfaces: cleaned & sanitized

  Observed employee improperly washing dishes. Employee was washing, rinsing, and air drying dishes. Corrective Actions: Ensure dishes are washed with 110*F water, rinsed, sanitized in 50-100ppm chlorine sanitizer solution for 1 minute, and air dry.

• 22

  Proper cold holding temperatures

  Observed yogurts in the reach in refrigerator next to the juice between 44-57*F. All yogurts were discarded.Corrective Actions: Ensure temperature as a control safety food is kept at 41*F or lower at all times.

• 25

  Consumer advisory provided for raw / undercooked food

  Observed no sign notifying customers not to reuse dishware when returning to the buffet.Corrective Actions: Ensure to have a sign notifiying guest not to reuse dishware.

• 36

  Thermometers provided and accurate

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

• 39

  Contamination prevented during food preparation, storage and display

  Observed apples stored below the paper towel dispenser in the kitchen.Corrective Actions: Ensure no food items are stored beneath the paper towel dispenser to prevent contamination.

• 48

  Warewashing facilities, installed, maintained, used, test strips

  Observed bleach sanitizer and expired quarternary ammonia sanitizer test strips.Corrective Actions: Ensure to have matching sanitizer and in date sanitizer test strips to ensure proper sanitizer solutions.

• 55

  Physical facilities installed, maintained, and clean

  Observed the counter tops have water damage in some area. Observed the back door does not fully seal on the bottom. Observed the floor drain was unclean.Corrective Actions: Ensure all surfaces are smooth, durable, nonabsorbant, and easily cleanable. Ensure the back door is fully sealed. Ensure the floors are drain is cleaned regularly.

• 56

  Adequate ventilation and lighting; designated areas used

  Observed employee items scattered throughout the facility above restaurant food and food contact surfaces. Observed an employee phone and purse stored above food. Observed employee food stored on the food prep counter and above restaurant food in the refrigerator.Corrective Actions: Ensure employee items and food are stored below and away from restaurant items.