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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.)
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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
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| Compliance Status |
COS |
R |
| 1 |
IN |
OUT |
NA |
NO |
Supervision |
4 points |
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1-2A. PIC present, demonstrates knowledge, performs duties |
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1-2B. Certified Food Protection Manager |
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| 2 |
IN |
OUT |
NA |
NO |
Employee Health, Good Hygienic Practices, Preventing Contamination by Hands |
9 points |
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2-1A. Proper use of restriction & exclusion |
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2-1B. Hands clean and properly washed |
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2-1C. No bare hand contact with ready-to-eat foods or approved alternate method properly followed |
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4 points |
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2-2A. Management knowledge, responsibilities, reporting |
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2-2B. Proper eating, tasting, drinking, or tobacco use |
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2-2C. No discharge from eyes, nose, and mouth |
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2-2D. Adequate handwashing facilities supplied & accessible |
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2-2E. Response procedures for vomiting & diarrheal events |
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| 3 |
IN |
OUT |
NA |
NO |
Approved Source |
9 points |
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3-1A. Food obtained from approved source |
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3-1B. Food received at proper temperature |
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3-1C. Food in good condition, safe, and unadulterated |
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3-1D. Required records: shellstock tags, parasite destruction |
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| 4 |
IN |
OUT |
NA |
NO |
Protection From Contamination |
9 points |
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4-1A. Food separated and protected |
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4-1B. Proper disposition of returned, previously served, reconditioned, and unsafe food |
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4 points |
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4-2A. Food stored covered |
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4-2B. Food-contact surfaces: cleaned & sanitized |
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| Compliance Status |
COS |
R |
| 5 |
IN |
OUT |
NA |
NO |
Cooking and Reheating of TCS Foods, Consumer Advisory |
9 points |
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5-1A. Proper cooking time and temperatures |
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5-1B. Proper reheating procedures for hot holding |
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4 points |
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5-2. Consumer advisory provided for raw and undercooked foods |
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| 6 |
IN |
OUT |
NA |
NO |
Holding of TCS Foods, Date Marking of TCS Foods |
9 points |
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6-1A. Proper cold holding temperatures |
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6-1B. Proper hot holding temperatures |
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6-1C. Proper cooling time and temperature |
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6-1D. Time as a public health control: procedures and records |
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4 points |
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6-2. Proper date marking and disposition |
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| 7 |
IN |
OUT |
NA |
NO |
Highly Susceptible Populations |
9 points |
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7-1. Pasteurized foods used: Prohibited foods not offered |
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| 8 |
IN |
OUT |
NA |
NO |
Chemicals |
4 points |
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8-2A. Food additives: approved and properly used |
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8-2B. Toxic substances properly identified, stored, used |
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| 9 |
IN |
OUT |
NA |
NO |
Conformance with Approved Procedures |
4 points |
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9-2. Compliance with variance, specialized process and HACCP plan |
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| GOOD RETAIL PRACTICES |
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(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)
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Good Retail Practices are preventive measures to control the introduction of pathogens, chemicals, and physical objects into foods.
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| Compliance Status |
COS |
R |
| 10 |
OUT |
Safe Food and Water, Food Identification |
3 points |
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10A. Pasteurized eggs used where required |
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10B. Water and ice from approved source |
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10C. Variance obtained for specialized processing methods |
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10D. Food properly labeled; original container |
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| 11 |
OUT |
Food Temperature Control |
3 points |
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11A. Proper cooling methods used: adequate equipment for temperature control |
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11B. Plant food properly cooked for hot holding |
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11C. Approved thawing methods used |
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11D. Thermometers provided and accurate |
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| 12 |
OUT |
Prevention of Food Contamination |
3 points |
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12A. Contamination prevented during food preparation, storage, display |
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12B. Personal cleanliness |
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12C. Wiping cloths: properly used and stored |
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12D. Washing fruits and vegetables |
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| 13 |
OUT |
Postings and Compliance with Clean Air Act |
1 point |
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13A. Posted: Permit/Inspection/Choking Poster/Handwashing |
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13B. Compliance with Georgia Smoke Free Air Act |
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| Compliance Status |
COS |
R |
| 14 |
OUT |
Proper Use of Utensils |
1 point |
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14A. In-use utensils: properly stored |
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14B. Utensils, equipment and linens: properly stored, dried, handled |
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14C. Single-use/single-service articles: properly stored, used |
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14D. Gloves used properly |
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| 15 |
OUT |
Utensils, Equipment and Vending |
1 point |
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15A. Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used |
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15B. Warewashing facilities: installed, maintained, used; test strips |
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15C. Nonfood-contact surfaces clean |
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| 16 |
OUT |
Water, Plumbing and Waste |
2 points |
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16A. Hot and cold water available; adequate pressure |
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16B. Plumbing installed; proper backflow devices |
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16C. Sewage and waste water properly disposed |
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| 17 |
OUT |
Physical Facilities |
1 point |
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17A. Toilet facilities: properly constructed, supplied, cleaned |
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17B. Garbage/refuse properly disposed; facilities maintained |
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17C. Physical facilities installed, maintained, and clean |
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17D. Adequate ventilation and lighting; designated areas used |
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| 18 |
OUT |
Pest and Animal Control |
3 points |
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18. Insects, rodents, and animals not present |
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| 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). |
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Establishment
Tryp by Wyndham |
Permit #
FSP-025-004011 |
Date
08/02/2022 |
Address
320 MONTGOMERY ST
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City/State
SAVANNAH GA |
Zipcode
31401 |
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TEMPERATURE OBSERVATIONS
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| Item/Location |
Temp |
Item/Location |
Temp |
Item/Location |
Temp |
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Cold Holding, outside main kitchen, Reach In Cooler, Ambient,
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43.0 ° F
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Cold Holding, Main Kitchen, Reach In Cooler, Dairy, yogurt
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46.0 ° F
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Cold Holding, Main Kitchen, Reach In Cooler, Ambient,
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40.0 ° F
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Cold Holding, Main Kitchen, Reach In Cooler, Ambient,
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43.0 ° F
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Cold Holding, Main Kitchen, Reach In Cooler, Ambient,
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32.0 ° F
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Item
Number |
OBSERVATIONS AND CORRECTIVE ACTIONS |
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1-2A
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Violation of Code: [511-6-1.03(2)]
No person in charge designated.
RCA: There must be a person in charge on the premises of the food service establishment at all times. The person in charge shall ensure compliance with DPH rules for food service facilities. New Violation. Correct By: 08/12/2022
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1-2B
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Violation of Code: [511-6-1.03(3)(a)]
Observed no Certified Food Manager for establishment.
RCA: Food service establishments shall have in its employ a Certified Food Safety Manager (CFSM) as specified in paragraph (b) of this subsection to ensure food safety is being managed within the food service establishment during all hours of operation as specified within paragraph (d) of this subsection. New Violation. Correct By: 08/12/2022
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2-2A
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Violation of Code: [511-6-1.03(2)(m)]
The PIC could not provide documentation or otherwise satisfactorily demonstrate during the inspection, that all food employees and conditional employees are informed of their responsibility to report to management information about their health and activities as it relates to diseases that are transmissible through food, due to no PIC being available for the food service area.
RCA: A PIC shall be designated and ensure that Food employees and conditional employees are 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. New Violation. Correct By: 08/12/2022
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2-2D
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Violation of Code: [511-6-1.07(3)(b)]
Observed no soap or paper towels available at handwashing station in bar area. Observed no paper towels available at handwashing sink in kitchen.
RCA: Soap, hot water, & hand drying towels shall be made available at all handwashing stations. New Violation. Correct By: 08/12/2022
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4-2B
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Violation of Code: [511-6-1.05(6)(n)]
Observed dishwasher was did not have chemical sanitizer or high heat sanitization.
RCA: PIC shall not use dishwasher until unit is repaired or replaced. 3-compartment sink shall be utilized. New Violation. Correct By: 08/12/2022
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6-1A
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Violation of Code: [511-6-1.04(6)(f)]
Observed two cold-holding units with an ambient temperature of 43F.
RCA: PIC shall have units repaired or replaced. TCS foods shall not be stored in units. New Violation. Correct By: 08/05/2022
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11D
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Violation of Code: [511-6-1.05(2)(x)]
Observed no thermometers located in cold-holding units.
RCA: 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: 08/12/2022
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12C
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Violation of Code: [511-6-1.04(4)(m)]
Observed numerous wet wiping cloths not stored in sanitizing solution between uses.
RCA: Wet cloths shall be held between uses in a chemical sanitizer solution at a concentration and laundered daily. New Violation. Correct By: 08/05/2022
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| Food Establishment Inspection Report Addendum |
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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).
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Establishment
Tryp by Wyndham |
Permit #
FSP-025-004011 |
Date
08/02/2022 |
Address
320 MONTGOMERY ST |
City/State
SAVANNAH GA |
Zipcode
31401 |
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Item
Number |
OBSERVATIONS AND CORRECTIVE ACTIONS |
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14C
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Violation of Code: [511-6-1.05(10)(e)1&3] Observed single-service items (coffee cup lids, to-go cups and lids) stored on floor.
RCA: Cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored: In a clean, dry location; Where they are not exposed to splash, dust, or other contamination; and At least 6 inches (15 centimeters) above the floor. New Violation. Correct By: 08/05/2022
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15B
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Violation of Code: [511-6-1.05(3)(h),(i),(j)] Observed that testing strips were not available.
RCA: PIC shall order correct type of testing strips for both the dishmachine and 3-comp sink. . A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided. New Violation. Correct By: 08/12/2022
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15C
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Violation of Code: [511-6-1.05(7)(d)] Observed mildew-like substance around doors of cold-holding units.
RCA: Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. New Violation. Correct By: 08/05/2022
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Remarks
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PIC stated that kitchen was no longer in use but food items (bagels, butter, yogurt, juices) were found in cold-holding units. PIC stated that food was for employee usage and not for guests.
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Followup 
Initial