Food Facility Inspection Report

GEORGIA DEPARTMENT OF PUBLIC HEALTH
Food Service Establishment Inspection Report

Establishment Name: Comfort Suites @ exit 29

Address: 25 Ashton DR

City:

Brunswick

Time In:

Time Out:

Inspection Date:

02/24/2020

CFSM:

*WILL NEED BY March 5th, 2020 *

Purpose of Inspection: Routine Followup Initial
Issued Provisional Permit Temporary

Risk Type: 1 2 3 Permit#: FS1-8597

Risk Factors are food preparation practices and employee behaviors most commonly reported to the Centers for Disease Control and Prevention as contributing factors in foodborne illness outbreaks. Public Health Interventions are control measures to prevent illness or injury. Good Retail Practices are preventive measures to control the introduction of pathogens, chemicals, and physical objects into foods.

Last Score 88	Grade B	Date 06/20/19
Prior Score 88	Grade B	Date 10/29/18

CURRENT SCORE

CURRENT GRADE

SCORING AND GRADING:

A=90-100 B=80-89 C=70-79 U≤69

FOODBORNE ILLNESS RISK FACTORS AND PUBLIC HEALTH INTERVENTIONS
(Mark designated compliance staus (IN, OUT, NA, or NO) for each numbered item. For items marked OUT, mark COS or R for each item as applicable.)

IN=in compliance OUT=not in compliance NO=not observed NA=not applicable COS=corrected on-site during inspection R=repeat violation of the same code provision=2 points

Compliance Status						COS	R
1	IN	OUT	NA	NO	Supervision	4 points
					1-2A. PIC present, demonstrates knowledge, performs duties
					1-2B. Certified Food Protection Manager
2	IN	OUT	NA	NO	Employee Health, Good Hygienic Practices, Preventing Contamination by Hands	9 points
					2-1A. Proper use of restriction & exclusion
					2-1B. Hands clean and properly washed
					2-1C. No bare hand contact with ready-to-eat foods or approved alternate method properly followed
						4 points
					2-2A. Management knowledge, responsibilities, reporting
					2-2B. Proper eating, tasting, drinking, or tobacco use
					2-2C. No discharge from eyes, nose, and mouth
					2-2D. Adequate handwashing facilities supplied & accessible
					2-2E. Response procedures for vomiting & diarrheal events
3	IN	OUT	NA	NO	Approved Source	9 points
					3-1A. Food obtained from approved source
					3-1B. Food received at proper temperature
					3-1C. Food in good condition, safe, and unadulterated
					3-1D. Required records: shellstock tags, parasite destruction
4	IN	OUT	NA	NO	Protection From Contamination	9 points
					4-1A. Food separated and protected
					4-1B. Proper disposition of returned, previously served, reconditioned, and unsafe food
						4 points
					4-2A. Food stored covered
					4-2B. Food-contact surfaces: cleaned & sanitized

Compliance Status						COS	R
5	IN	OUT	NA	NO	Cooking and Reheating of TCS Foods, Consumer Advisory	9 points
					5-1A. Proper cooking time and temperatures
					5-1B. Proper reheating procedures for hot holding
						4 points
					5-2. Consumer advisory provided for raw and undercooked foods
6	IN	OUT	NA	NO	Holding of TCS Foods, Date Marking of TCS Foods	9 points
					6-1A. Proper cold holding temperatures
					6-1B. Proper hot holding temperatures
					6-1C. Proper cooling time and temperature
					6-1D. Time as a public health control: procedures and records
						4 points
					6-2. Proper date marking and disposition
7	IN	OUT	NA	NO	Highly Susceptible Populations	9 points
					7-1. Pasteurized foods used: Prohibited foods not offered
8	IN	OUT	NA	NO	Chemicals	4 points
					8-2A. Food additives: approved and properly used
					8-2B. Toxic substances properly identified, stored, used
9	IN	OUT	NA	NO	Conformance with Approved Procedures	4 points
					9-2. Compliance with variance, specialized process and HACCP plan

GOOD RETAIL PRACTICES

(Mark the numbered item OUT, if not in compliance. For items marked OUT, mark COS or R for each item as applicable. R = Repeat Violation of the same code provision = 1 point)

Good Retail Practices are preventive measures to control the introduction of pathogens, chemicals, and physical objects into foods.

Compliance Status			COS	R
10	OUT	Safe Food and Water, Food Identification	3 points
		10A. Pasteurized eggs used where required
		10B. Water and ice from approved source
		10C. Variance obtained for specialized processing methods
		10D. Food properly labeled; original container
11	OUT	Food Temperature Control	3 points
		11A. Proper cooling methods used: adequate equipment for temperature control
		11B. Plant food properly cooked for hot holding
		11C. Approved thawing methods used
		11D. Thermometers provided and accurate
12	OUT	Prevention of Food Contamination	3 points
		12A. Contamination prevented during food preparation, storage, display
		12B. Personal cleanliness
		12C. Wiping cloths: properly used and stored
		12D. Washing fruits and vegetables
13	OUT	Postings and Compliance with Clean Air Act	1 point
		13A. Posted: Permit/Inspection/Choking Poster/Handwashing
		13B. Compliance with Georgia Smoke Free Air Act

Compliance Status			COS	R
14	OUT	Proper Use of Utensils	1 point
		14A. In-use utensils: properly stored
		14B. Utensils, equipment and linens: properly stored, dried, handled
		14C. Single-use/single-service articles: properly stored, used
		14D. Gloves used properly
15	OUT	Utensils, Equipment and Vending	1 point
		15A. Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
		15B. Warewashing facilities: installed, maintained, used; test strips
		15C. Nonfood-contact surfaces clean
16	OUT	Water, Plumbing and Waste	2 points
		16A. Hot and cold water available; adequate pressure
		16B. Plumbing installed; proper backflow devices
		16C. Sewage and waste water properly disposed
17	OUT	Physical Facilities	1 point
		17A. Toilet facilities: properly constructed, supplied, cleaned
		17B. Garbage/refuse properly disposed; facilities maintained
		17C. Physical facilities installed, maintained, and clean
		17D. Adequate ventilation and lighting; designated areas used
18	OUT	Pest and Animal Control	3 points
		18. Insects, rodents, and animals not present

Person in Charge (Signature)

(Print) Elizabeth Spates

Date: 02/24/2020

Inspector (Signature)

Follow-up:

YES

Follow-up Date: 03/24/2020

Food Establishment Inspection Report Addendum

Violations cited in this report must be corrected within the time frames specified below, or as stated in the Georgia Department of Public Health Rules and Regulations Food Service Chapter 511-6-1, Rule .10 subsections (2)(h) and (i).

Establishment Comfort Suites @ exit 29	Permit # FS1-8597	Date 02/24/2020
Address 25 ASHTON DR	City/State BRUNSWICK GA	Zipcode 31523

TEMPERATURE OBSERVATIONS
Item/Location	Temp	Item/Location	Temp	Item/Location	Temp
Cold Holding, Front Food Service, Reach In Cooler, Dairy, milk/after 20 mins cooled/discarded	43.0 ° F	Cold Holding, Front Food Service, Reach In Cooler, Eggs, hard boiled/after 20 mins cooled/discarded	43.0 ° F	Cold Holding, Front Food Service, Reach In Cooler, Dairy, yogurt	41.0 ° F
Cold Holding, Front Food Service, Reach In Cooler, Dairy, milk	43.0 ° F	Cold Holding, Front Food Service, Reach In Cooler, Eggs, hard boiled	43.0 ° F	Cold Holding, Main Kitchen, Reach In Cooler, Dairy, cream cheese	39.0 ° F
Cold Holding, Main Kitchen, Reach In Cooler, Dairy, milk	40.0 ° F	Cold Holding, Main Kitchen, Reach In Cooler, Dairy, yogurt	40.0 ° F

Item Number	OBSERVATIONS AND CORRECTIVE ACTIONS
1-2A	Violation of Code: [511-6-1.03(2)(a)-(n)(p),(q)] PIC Has failed to comply with properly training food service employees with food safety training. Employees are not properly trained in food safety, as it relates to their assigned duties. Employee unaware of proper sanitizing of food and non-food contact surfaces, and unaware of 3 step ware washing procedure. CA: discussed responsibilities of PIC to GM on site. Repeat Violation. Correct By: 02/25/2020
1-2B	Violation of Code: [511-6-1.03(3)(a)] Facility does not have employ a Certified Food Safety Manager (CFSM) ensure food safety is being managed within the food service establishment during all hours of operation as specified within the rules and regulations. CA: ensure that there is a CFSM staffed at the this facility to ensure food safety/knowledgeable in food safety and to assist in training food service staff. New Violation. Correct By: 03/05/2020
2-2A	Violation of Code: [511-6-1.03(2)(m)] Food employees and conditional employees are not informed in a verifiable manner of their responsibility to report in accordance with the Chapter, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food. CA: GM will need to provide proof of procedure/verifiable manner that employees (food service employees and conditional employees) are aware of their reporting responsibilities. Repeat Violation. Correct By: 02/27/2020
2-2D	Violation of Code: [511-6-1.06(2)(o)] Observed cleaning chemicals stored on hand sink preventing use of hand sink. CA: A handwashing sink shall be maintained so that it is accessible at all times for employee use. New Violation. Correct By: 02/25/2020
2-2E	Violation of Code: [511-6-1.03(6)] Establishment does not have established procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food establishment. CA: explained to PIC and GM that the response procedures should be made available to food service staff at all times. Gave PIC "clean-up Procedures for Vomit/Fecal Events" guide. New Violation. Correct By: 02/25/2020
6-1A	Violation of Code: [511-6-1.04(6)(f)] Observed TCS foods in reach in cold hold in front food service area temping above 41 degrees Fahrenheit. These foods were discarded. CA: Facility shall keep a written TPHC policy for TCS foods in this cold hold. New Violation. Correct By: 02/25/2020
11D	Violation of Code: [511-6-1.05(2)(x)] Did not observe a thermometer stored in front food service cold hold. CA: In a mechanically refrigerated or hot food storage unit, the sensor of a temperature measuring device shall be located to measure the air temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot food storage unit. New Violation. Correct By: 02/27/2020
13A	Violation of Code: [511-6-1.02(1)(f)(1)] Food service permit is not properly displayed. CA: Post the permit in a location in the food service establishment that is conspicuous to consumers Repeat Violation. Correct By: 03/24/2020
15B	Violation of Code: [511-6-1.05(6)(p)] Observed facility lacking sanitizer test strips. CA: Concentration of the sanitizing solution shall be accurately determined by using a test kit or other device. New Violation. Correct By: 02/25/2020
15C	Violation of Code: [511-6-1.05(7)(a)2,3] Observed light build up of debris/food residue on oven in main kitchen, and on juice and coffee machine in front food service area. CA: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Repeat Violation. Correct By: 03/24/2020

Remarks	Warnings/Violations
	4-2A Observed cookie dough uncovered in reach in deep freezer. CA: storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination; .04(4)(c)1(iv)
	8-2B Observed multiple chemical bottles without a label stored in main kitchen. CA: Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. .07(6)(b)
	11D Did not observe a thermometer stored in front food service cold hold. CA: In a mechanically refrigerated or hot food storage unit, the sensor of a temperature measuring device shall be located to measure the air temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot food storage unit. .05(2)(x)

Person in Charge (Signature)

Date: 02/24/2020

Inspector (Signature) Megan Lovell

Date: 02/24/2020

Food Establishment Inspection Report Addendum

Establishment Comfort Suites @ exit 29	Permit # FS1-8597	Date 02/24/2020
Address 25 ASHTON DR	City/State BRUNSWICK GA	Zipcode 31523

Item Number	OBSERVATIONS AND CORRECTIVE ACTIONS
	12A Observed apples stored uncovered in display bowl. CA: Except for nuts in the shell and whole, raw fruits and vegetables that are intended for hulling, peeling, or washing by the consumer before consumption, food on display shall be protected from contamination by the use of packaging; counter, service line, or salad bar food guards, display cases, or other effective means. .04(4)(u)
	12C Observed employee using sponges to wash dishes/utensils. CA: Sponges may not be used in contact with cleaned and sanitized or in-use food-contact surfaces. .05(1)(f)
	14B Observed soiled linen stored under dish drying rack. Observed soiled linens stored on sink that were used to wipe down countertops. CA: Soiled linens shall be kept in clean, nonabsorbent receptacles or clean, washable laundry bags and stored and transported to prevent contamination of food, clean equipment, clean utensils, and single-service and single-use articles..05(9)(c)
	14C Observed single service items (napkins, waffle cups) stored on floor in closet in main kitchen area. CA: Except as specified in paragraph 4 of this subsection, cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored:
	(i) In a clean, dry location;
	(ii) Where they are not exposed to splash, dust, or other contamination; and
	(iii) At least 6 inches (15 centimeters) above the floor.
	3. Single-service and single-use articles shall be stored as specified under paragraph 1 of this subsection and shall be kept in the original protective package or stored by using other means that afford protection from contamination until used. .05(10)(e)1&3
	16B Observed faucet leaking at produce sink. CA: A plumbing system shall be repaired according to law; P and maintained in good repair. .06(2)(r)
	17C Observed water stains and mold like stain on ceiling in main kitchen area. Observed dust on exhaust fan on ceiling in main kitchen.CA: Good Repair. All physical facilities shall be maintained in good repair. .07(5)(a),(b)
	17D Observed employee to go container stored near food being served to public in reach in cooler in main kitchen. CA: Advised PIC to designate an area in reach cold to separate customer food and employee food. .07(4)(b)
	If warnings were included a total of 42 points would have been deducted. If warnings are not corrected by next inspection, then points will be deducted accordingly.

Person in Charge (Signature)

Date: 02/24/2020

Inspector (Signature) Megan Lovell

Date: 02/24/2020