Holiday Inn Express, 140 E Ashland St, Morton, IL - inspection findings and violations
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Inspection findings | Inspection date | Type | Score |
|---|
- Observed an employee not using proper glove use. She was wearing gloves and touched dirty dishes, used a rag to clean, then touched clean dishes. The gloves were not changed and there wasn't any hand washing. Discussed when to change gloves. You need to conduct a training on proper glove use, when to wash hands, and how to properly wash hands. Also I saw a water bottle in the kitchen. Employee drinks should ideally have a lid and a straw. Using a can or a bottle allows hands to touch where your mouth went. The new employee had a rubber bracelet on. Told him per food code you can only have medical jewelry and a plain wedding band. You need to also train employees on this. I need documentation of training by 9-2-15.
- Observed towels being used under the coffee maker and to cover foods (bananas and muffins). Discussed they are not easily cleanable and should only be used to clean. The front of the ice machine is missing a piece. I pointed this out to the manager.
- An employee wiped off the outside of a container that had been taken out of the dishmachine. Explained you must allow dishes to air dry, not use a towel.
- The quat sanitizer bucket in the kitchen was greater than 400ppm. Per the label to have 200ppm you add .34oz to a gallon of water. I think an employee may have thought it was 3 oz. Referred employees to the label where it shows how to make the sanitizer so it's the correct concentration. Also you need to make sure you use test strips. There is a poster on the wall that says the concentration it should be. I went over how to test sanitizer and showed the test strip that was too strong so they know what it looks like. We diluted the sanitizer several times but it was still too strong. The employee dumped out that sanitizer, rinsed it and remade the sanitizer to be 300ppm.
|
08/20/2015 | Regular | 88 |
- The facility doesn't have chlorine test strips to test the dishmachine. She did say a company comes out weekly to check it.
- An employee wiped off the outside of a container that had been taken out of the dishmachine. Explained you must allow dishes to air dry, not use a towel.
|
01/30/2015 | Regular | 98 |
- Found cans of food stored on floor. Maintain a minimum 6 inches separation between floor and food/food storage items.
- Found pam cooking spray stored next to solvents and cleaners. Found rubbing alcohol stored next to single service dispenser items. Found juice stored on box of sanitizer. Food and single service items must not be stored next to chemicals or pesticides. Employee removed chemical hazards at time of inspection.
|
11/21/2014 | Regular | 93 |
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