Holiday Inn Express
PASSMonday, March 14, 2022 at 5:18 PM
Violations Cited
590.003/3-501.18-P
Ready-To-Eat Time/Temperature Control for Safety Food Disposition (P)
Pre-Cooked eggs was 72F and 68F stored after a 6 am- 9:30 am service -. PIC corrected onsite and discarded the eggs thats held out of temperature
Why This Matters
LISTERIA GROWTH: Unlike other bacteria, Listeria grows in refrigeration. After 7 days can reach dangerous levels. Causes severe illness in pregnant women (20% miscarriage rate), elderly (20% mortality). 1,600 illnesses, 260 deaths annually.
Code Requirements
Date mark ALL ready-to-eat TCS foods: Day prepared = Day 1, Use within 7 days, Mark with prep OR discard date, Include on labels: date, product name, initials. DISCARD unmarked foods. Train all staff on system.
590.003/3-701.11-P
Discarding or Reconditioning Unsafe Adulterated or Contaminated Food (P)
9 cheese omelets stored inside reach ion cooler was held at 68F- also scrambled eggs 72F for undetermined amount of time- PIC voluntarily discarded both and was told to properly cool before storing or discard after a certain amount of time after service
Why This Matters
This violation directly contributes to foodborne illness risk
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.003. Implement proper food safety procedures. Train all staff. Document corrective actions taken.
590.002/2-501.11-PF
Clean-up of Vomiting and Diarrheal Events (Pf)
No Vom it and Diarrhea Kit available- Provide supplies and instructions on how to clean a vomit or diarrhea episode. I sent instruction and ssupply list via email
Why This Matters
This violation supports conditions that may lead to foodborne illness
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.002. Implement proper cleaning & sanitization procedures. Train all staff. Document corrective actions taken.
590.003/3-501.17-PF
Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)
No TCS foods were date marked- Date mark all time and temperature controlled foods for proper 1st in and 1st out
Why This Matters
This violation supports conditions that may lead to foodborne illness
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.003. Implement proper temperature control procedures. Train all staff. Document corrective actions taken.
590.006/6-301.12-PF
Hand Drying Provision (Pf)
At the handsink in the kitchen area there was no papertowels available at the sink when I washed my hands I had to ask for the hand dry towels- Provide Papertowels to ensure proper handwashing by staff
Why This Matters
This violation supports conditions that may lead to foodborne illness
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.006. Implement proper personal hygiene procedures. Train all staff. Document corrective actions taken.
590.006/6-302.11-PF
Toilet Tissue Availability (Pf)
Women's Bathroom- 2nd stall no toilet paper- Provide toilet paper for staff and guests.
Why This Matters
This violation supports conditions that may lead to foodborne illness
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.006. Implement proper food safety procedures. Train all staff. Document corrective actions taken.
590.003/3-304.14-C
Wiping Cloths Use Limitation (C)
No Sanitizer solution for wiping cloths - Staff was unaware that they need to use sanitizer solution for wiping cloths - Train staff on proper use of wiping cloths and sanitizer solution.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.003. Implement proper food safety procedures. Train all staff. Document corrective actions taken.
590.005/5-205.15-C
System Maintained in Good Repair (C)
1st Sink inside of the womens bathroom is clogged- repair
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.005. Implement proper food safety procedures. Train all staff. Document corrective actions taken.