QUALITY INN

Food Safety Certificate not available for review at time of inspection. [CA] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times.

Observed waffle spatula to no be clean to sign and touch. [CA] Ensure utensils and food contact surfaces are clean to sight and touch.

No paper towels at handwash station. [CA] Ensure handwash station is stoked with soap and paper towels at all times. [COS] PIC put paper towels by handwash station during time of inspection.

Observed potentially hazardous food that measured in the temperature danger zone located in the reach-in cooler (milk 46F-52F). [CA] Ensure PHFs are properly cold held at 41F or below OR hot held at 135F or above. [COS] PIC discarded both containers of opened milk.

Observed dried rodent droppings in cabinets under buffet line. [CA] Thoroughly clean and sanitize cabinets; remove droppings and recommend working with professional pest control. Set up at least 5 monitoring traps.

Food Safety Certificate and Food Handler Cards not available during time of inspection. [CA] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times. [CA] Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler. A valid food handler card shall be provided within 30 days of after the date of hire.

Observed one dried rodent dropping near trap in kitchen. [CA] Discard dropping, clean and sanitize floors, add more monitoring traps to kitchen area.

Warewash sink is a single compartment sink. REPEAT VIOLATION. [CA] Facility must submit to Plan Check to upgrade sink to a 3 compartment sink by 7/30/2025. Facility did not have chlorine strips to test sanitizer concentration. [CA] Provide test strips at facility.

Waffle utensil did not appear clean to sight and touch. [CA] Regularly clean and sanitize utensils.

Observed several jars and containers of bulk food items without labels. [CA] Identify/label bulk food items. Observed eggs and milk stored in residential refrigerators outside of the facility. REPEAT VIOLATION. [CA] Discontinue storing food in outdoor refrigerators. [COS] Operator moved food to indoor refrigerator unit.

Observed potentially hazardous food that measured in the temperature danger zone located in the reach-in refrigerator (sausage 50F). PIC stated breakfast service ended a little while ago and that the kitchen staff may have had the sausage out for a while. Ambient temperature measured at 41F. [CA] Ensure PHFs are properly cold held at 41F or below OR hot held at 135F or above. Repair, adjust or replace unit if necessary. Minimize the amount of time PHFs are in the temperature danger zone during preparation. [COS] PIC will leave the sausage in the refrigerator and monitor the temperature to ensure it cools back down to 41F.

No paper towels at handwash station. [CA] Ensure single use paper towels are stocked in a dispenser at the handwash station at all times. [SA] PIC provided napkins as a temporary solution and will have paper towels available for tomorrow's breakfast service.

Observed residential refrigerators located outside to store food for guest breakfast. REPEAT VIOLATION. [CA] All utensils and equipment shall be certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program (ex NSF, UL, CSA). Replace cooler with approved commercial refrigerator.