3717-1-02.4(B)(1) / PIC: Demonstration of Knowledge - No Critical Violations Critical Corrected During Inspection PIC unable to demonstrate knowledge by having no critical violations.

3717-1-02.4(C)(9) / PIC: duties - ensure employees are properly maintaining temperatures of TCS foods during hot and cold storage Critical Corrected During Inspection PIC did not ensure employees are properly maintaining temperatures of TCS foods during hot and cold storage. -PIC voluntarily discarded all out of temperature products. Discussed proper cold holding methods.

3717-1-05.1(O)(1) / Using a handwashing sink - accessible at all times Critical Corrected During Inspection Handwashing sink not accessible. -Observed a box set on the handwashing sink basin, blocking access for employees to wash hands. PIC moved the box.

3717-1-05.1(O)(2) / Using a handwashing sink - other uses prohibited. Critical Repeat Corrected During Inspection Handwashing sink is being used for purposes other than handwashing. -Observed wiping cloths stored in the handwashing sink basin. PIC removed wiping cloths.

3717-1-03.4(F)(1)(b) / Time/temperature controlled for safety food - cold holding. Critical Repeat Corrected During Inspection TCS foods not being cold held at the proper temperature. -Observed products on the breakfast bar to not be 41*F or less. Pressed juice 60*F, fruit smoothies 57*F, mixed fruit 57-63*F, milk 48*F, waffle batter 61*F. PIC voluntarily discarded all products that were above 41*F.

3717-1-03.4(F)(2) / Time/temperature controlled for safety food - cold holding of eggs Critical Corrected During Inspection Shell eggs not maintained at 45° F or below. -Observed shell hard boiled eggs on the breakfast bar to be at 61*F. PIC voluntarily discarded 6 eggs.

3717-1-04.2(A) / Equipment - cooling, heating, and holding capacities. Corrected During Inspection Inadequate equipment available for cooling, heating or holding food. -Observed mixed fruit inadequately cold held with ice packs. -Observed fruit smoothies and pressed juice inadequately cold held with ice packs. -Observed milk inadequately cold held with an ice wand. -Observed waffle batter inadequately cold held with ice packs/ice wand. -Observed hard boiled eggs inadequately cold held with ice packs. Discussed proper cold holding methods.

3717-1-03.2(M) / Wiping cloths - use limitation. Corrected During Inspection Improper use and/or maintenance of wiping cloths. -Observed soiled wiping clothes being stored in the handwashing sink. PIC moved wiping clothes out of the handwashing sink.

3717-1-04.4(D) / Warewashing equipment - cleaning frequency. Warewashing equipment and/or components not cleaned at required frequency. -Observed the inside of the warewashing machine to contain hard water residue. Correct by 11-20-19

3717-1-06.4(H) / Cleaning and maintenance of plumbing fixtures. Plumbing fixtures unclean. -Observed the rinse nozzle for the prep sink to contain hard water residue. Correct by 11-20-19

3717-1-06.4(B) / Cleaning - frequency and restrictions. Facility not maintained clean. -Observed the floor under the prep sink to contain soiled residue. Correct by 11-20-19

Comments

Discussed inspection with Sally, PIC and Kerri, Hotel Manager. Copy of inspection report sent via email. Verbally discussed: -Observed plastic silverware facing different directions and not able to be handled by only touching the handle of the silverware. PIC states employees will wash hands and don new gloves prior to handling silverware. *Facility is currently a risk level 3. Discussed moving facility up to a risk level 4 so time-in-lieu of temperature can be used for the TCS food products on the breakfast bar (mixed fruit, smoothies, juice, milk, hard boiled eggs, waffle batter, etc.). Kerri states facility will use time-in-lieu for products on the breakfast bar. Discussed written procedure. Ensure the written procedure is completed and submitted to Richland Public Health prior to implementing. A copy of the time-in-lieu written procedure template provided via email with inspection report.