No violations were documented at the time of inspection.

Comments
Discussed with Kerri, Hotel Manager. Copy of report sent via email. At time of inspection, the facility was not in operation. Kerri states no food preparation has been taking place due to COVID19 response. Employees only make grab and go breakfast bags consisting of pre-packaged muffin, cereal bar and bottled water. Self-serve beverage station were observed closed. She did not have a set date to when they will start food preparation again. She states per company policy they are able to do pre-packaged hot breakfast for guest but they are not proceeding with that option yet. No TCS foods were observed in the cooler except for butter and creamer. No level 4 activity taking place at time of inspection. Facility must submit written time-in-lieu procedures for holding fresh juice at room temperature prior to implementing this procedure.
Comments related to the Critical Control Point Inspection (Item 35) are listed below. Note: Positive observations are indicated by the element number and the letter P. I - P - Employee Health: The operation had an employee health policy on file. III - P - Preventing Contamination by Hands: Hand washing facilities are properly supplied. IV - P - Demonstration of Knowledge: The person in charge is Certified in Food Protection. V - P - Food from Approved Source: Observed foods in good condition, safe and unadulterated. VI - P - TCS Food:Observed cold foods being held at 41°F or below. VII - P - Protection from Contamination: Foods are protected from physical and environmental contamination during storage, preparation, holding and display. X - P - Chemical: Toxic materials are properly identified and stored.