Wingate Inn

Concentration of quat measured very high (more than 500 ppm) in sanitizer solution of spray bottle located in the kitchen., , , Requirement:, , Overuse of chemicals on food contact surfaces will contaminate food., Ensure that concentration of quat is maintained at 200 ppm

a) Internal temperature of sausages stored on the counter in the kitchen without temperature control was between 14 C-16 C, , b) Internal temperature of creamers stored with one ice pack, located on the counter in breakfast service area was 10 C, , c) Internal temperature of yellow sliced cheese stored on the counter without temperature control in breakfast service area was 20 C, , Requirement:, , a) Ensure that perishable foods are stored at 4C or less OR at 60 C or higher., , Sausages were discarded., , b) Creamers were moved to the cooler during inspection., , c) Sliced cheese was discarded.

Internal temperature of sausages stored in the warmer located in breakfast area was 44C and omelets were at 43C, , Requirement:, , Ensure that perishable foods under hot holding are stored at 6O C or higher., Sausages and omelets were discarded.

a) No thermometer was provided in the small cooler located in breakfast service area., , b) No probe thermometer was provided to verify reheating and hot holding temperatures., , Requirement:, , a) Provide thermometer in the cooler., , b) Provide probe thermometer.

Temperature of one prep cooler located in the kitchen was 10 C., , Requirement:, , Adjust the temperature of the cooler to 4 c or less.

a) Floor in dishwasher area was damaged and missing floor covering making surface rough., , b) Baseboard located at wall in dish washer area was coming off the wall leading to a gap., , Requirement:, , a) Repair the floor to have smooth surface, , b) Repair the baseboard , , Requirement