BAYMONT INN & SUITES

Proper Cold Holding temperature (41F/45F) (-3pts); Proper Date Marking and disposition (-2pts); Other Violations (-1pts)

Toxic substances properly identified, stored and used (-3pts); Person in charge present, demonstration of knowledge; Certified Food Manager (-2pts); Personal Cleanliness; no eating, drinking or tobacco use (-1pts); Non-Food Contact surfaces clean (-1pts)

Food separated & protected during preparation, storage, display (-3pts)

Single-service & single-use articles; properly stored and used - 1; Utensils, equipment, & linens; properly used, stored, dried, & handled - 1; No Evidence of Insect contamination, rodent/other animals - 1

Toxic substances properly identified, stored and used - 3; Utensils, equipment, & linens; properly used, stored, dried, & handled - 1; Non-Food Contact surfaces clean - 1

Toxic substances properly identified, stored and used - 3; Adequate handwashing facilities: Accessible and properly supplied, used - 2; Thermometers provided, accurate, and calibrated; Chemical/ Thermal strips - 2; Food contact surfaces and Returnables ; Cleaned and Sanitized - 3; Food and Non-food Contact surfaces cleanable, properly designed, and used - 2

Environmental contamination - 1; Thermometers provided, accurate, and calibrated; Chemical/ Thermal strips - 2

Other Violations - 1; Person in charge present, demonstration of knowledge, and perform duties - 2

Personal Cleanliness/eating, drinking or tobacco use - 1

Cold Hold Temperature Violation(s) (41 F/45 F) 5; Lack of Good Hygienic Practices 4

Toxic Items improperly Labeled/Stored/Used 3; Improper Manual/Mechanical Warewashing and 3