Holiday Inn Jekyll- 24 Coastal Grill

Inspector notes: Observed during the course of this inspection that the facility had TCS pizza toppings in a unit that was holding them at temps above 41 deg f. COS: All out of temp tcs foods were discarded. CA: Glynn EH instructs management to ensure that all TCS foods are being stored in refrigeration equipment at internal temps of 41 deg f or below at all times. Facility management is being strongly urged to replace the unit due to the repeat nature of this violation across multiple inspections.

Inspector notes: Observed during the course of this inspection that a facility warmer cabinet was holding TCS food products below 135 deg f. COS: All TCS food items were discarded. CA: Glynn EH instructs management to ensure that once properly cooked/reheated all TCS food items are held at or above 135 deg f.

Inspector notes: Observed during the course of this inspection that the facility bar had dirty bottles stored inside of the handwashing sink. COS: Bottles were removed. CA: Glynn Eh instructs management to ensure that all staff are trained that handwashing sink are for the sole purpose of handwashing.

Inspector notes: Observed during the course of this inspection that a facility staff member was using soiled broom with dustpan, leaving the kitchen and then returning and immediately touching food products without washing his hands. COS: Food products were discarded. Employee was instructed by Glynn EH to wash his hands and complied. CA: Glynn Eh instructs management to ensure that all staff with food preparation duties understand when to wash their hands and apply new gloves before working or touching food products. After working with soiled equipment, after leaving the kitchen to engage in non food prep equipment, and after working with raw animal proteins before engaging in working with ready to eat foods such as when plating.

Inspector notes: Observed during the course of this inspection that the facility had TCS pizza toppings in a unit that was holding them at temps above 41 deg f. COS: All out of temp tcs foods were discarded. Facility management was instructed by Glynn Eh to not use the unit until it has been serviced are restored to full capacity. CA: Glynn EH instructs management to ensure that all TCS foods are being stored in refrigeration equipment at internal temps of 41 deg f or below at all times.

Inspector notes: Observed during the course of this inspection that a staff member was eating French fries straight from the bowl in the main kitchen. COS: The fries were discarded and staff member was instructed to properly wash his hands before engaging in food work. Staff member complied. CA: Glynn EH instructs management to properly train staff to not eat in food preparation areas and not directly from hot held food designated for guest.

Inspector notes: Observed during the course of this inspection that staff were thawing a primal cut of beef and raw chicken breast in the same sink. COS: Beef was removed from the sink and Glynn EH instructed staff to ensure that beef was cooked to an internal temp of 165 deg f or above. CA: Glynn EH instructs management to train staff to keep raw animal foods properly separated based on internal cook temp during preparation or storage.

Inspector notes: Observed during the course of this inspection that the facility had TCS pizza toppings in a unit that was holding them at temps above 41 deg f. Facility also had egg wash stored on a table at 67 deg f. COS: All out of temp tcs foods were discarded. Facility Management identified that the pizza cooler was in defrost mode and restored appropriate ambient temps during the inspection. CA: Glynn EH instructs management to ensure that all TCS foods are being stored in refrigeration equipment at internal temps of 41 deg f or below at all times.

Inspector notes: Observed during the course of this inspection that the facility kitchen had an elevated level of flying pest inside of it. CA: Glynn EH instructs management to begin the process of acquiring mesh netting or an air curtain to control the levels of flying pest in the main kitchen.

Inspector notes: Observed during the course of this inspection that the facility staff were not storing soiled wiping cloths in sanitizer. COS: Cloths were placed into sanitizer when identified. CA: Glynn EH instructs management to ensure that staff store all soiled wiping cloths in sanitizer.

Inspector notes: Observed during the course of this inspection that a facility soda gun nozzle displayed buildup on the drink dispensing surface. COS: Equipment was cleaned and sanitized. CA: Glynn EH instructs management to ensure that the soda gun nozzle and all other food contact surfaces are clean to sight and touch.

Inspector notes: Observed during the course of this inspection that the quat sanitizer dispenser at the 3 comp sink was malfunctioning and not dispensing product. COS: Management hand mixed an appropriate concentration solution and supplied it to staff. CA: Glynn EH instructs management to regularly test the concentration of quat sanitizer and ensure that it is at least 150ppm and whenever the concentration has fallen below that level make the correct adjustments to ensure that staff is using the appropriate stregth chemical.

Inspector notes: Observed during the course of this inspection that the facility had "Reduced oxygen packed" (ROP) fish completely thawed inside of the sealed package. COS: Fish was discarded. CA: Glynn EH instructs management to train staff to completely removed ROP fish from the sealed reduced oxygen package before thawing.

Inspector notes: Bottom seal on dining room exterior door and the exterior door in the storage room were found with gaps at the time of this inspection. CA Mgr stated they were being fixed .

Inspector notes: Drip cup on the hood was missing at the time of this inspection. Will be replaced.