Holiday Inn Express & Suites receives C in Cherokee County health inspection

1. 01

   Food protection manager

   Item 1-2B ↗

   Observed Certified Food Safety (CFSM) certificate not posted in public view. The original CFSM certificate shall be posted in public view in each food service establishment.

   Inspector’s full note +

   Code 511-6-1.03(3)(c)

   Observed Certified Food Safety (CFSM) certificate not posted in public view. The original CFSM certificate shall be posted in public view in each food service establishment. An additional copy shall be retained on file at the food service establishment at all times, and shall be made available for inspection by the Health Authority. COS by posting in public view. NOTE: this has been noted on previous two inspections without correction. Corrected On-Site. New Violation.

   Official report · Item 1-2B ↗
   Corrected on siteNew violation
2. 02

   Cold holding

   Item 6-1A ↗

   Observed time/temperature control for safety (TCS) foods in back reach-in cooler being cold held above 41°F. Ambient temperature of unit was ~45°F with the temperature of TCS foods ranging between 43-48°F.

   Inspector’s full note +

   Code 511-6-1.04(6)(f)

   Observed time/temperature control for safety (TCS) foods in back reach-in cooler being cold held above 41°F. Ambient temperature of unit was ~45°F with the temperature of TCS foods ranging between 43-48°F. TCS foods must be cold held at 41°F or below. COS by discarding. Corrected On-Site. Repeat Violation.

   Official report · Item 6-1A ↗
   Corrected on siteRepeat violation
3. 03

   Hot holding temperatures

   Item 6-1B ↗

   Observed cheese omelet being hot held at 123°F, egg white omelet being hot held at 114-125°F, sausage being hot held at 104-122°F, and breakfast potatoes being hot held at 122°F, and oatmeal being hot held at 128-130°F in buffet area. TCS foods must be hot held at 135°F or above.

   Inspector’s full note +

   Code 511-6-1.04(6)(f)

   Observed cheese omelet being hot held at 123°F, egg white omelet being hot held at 114-125°F, sausage being hot held at 104-122°F, and breakfast potatoes being hot held at 122°F, and oatmeal being hot held at 128-130°F in buffet area. TCS foods must be hot held at 135°F or above. COS by discarding. Corrected On-Site. New Violation.

   Official report · Item 6-1B ↗
   Corrected on siteNew violation
4. 04

   Time as a public health control

   Item 6-1D ↗

   Observed not time documentation on pancake batter utilizing time as a public health control (TPHC). If time without temperature control is used as the public health control up to a maximum of 4 hours: (III) The food temperature does not exceed 70°F (21°C) within a maximum time period of 4 hours from the time it was rendered a time/temperature control for safety food; and (IV) The food is marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is rendered a time/temperature control for safety food as specified in paragraph 2.(ii)(I) and (II).

   Inspector’s full note +

   Code 511-6-1.04(6)(i)

   Observed not time documentation on pancake batter utilizing time as a public health control (TPHC). If time without temperature control is used as the public health control up to a maximum of 4 hours: (III) The food temperature does not exceed 70°F (21°C) within a maximum time period of 4 hours from the time it was rendered a time/temperature control for safety food; and (IV) The food is marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is rendered a time/temperature control for safety food as specified in paragraph 2.(ii)(I) and (II). (iii) The food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control;Pf (iv) The food shall be cooked and served, served at any temperature if ready-to-eat, or discarded, within 4 hours from the point in time when the food is removed from temperature control;P and (v) The food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded.P COS by discarding. Corrected On-Site. New Violation.

   Official report · Item 6-1D ↗
   Corrected on siteNew violation
5. 05

   Toxic substance storage and use

   Item 8-2B ↗

   Observed sanitizer stored in an unlabeled spray bottle. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material.

   Inspector’s full note +

   Code 511-6-1.07(6)(b)

   Observed sanitizer stored in an unlabeled spray bottle. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. COS by labeling. Corrected On-Site. New Violation.

   Official report · Item 8-2B ↗
   Corrected on siteNew violation
6. 06

   Food labeling and containers

   Item 10D ↗

   Observed no sign in public view listing the major allergens offered in unpackaged foods. The permit holder shall notify consumers by written notification of the presence of major food allergens as an ingredient in unpackaged food items that are served or sold to the consumer.

   Inspector’s full note +

   Code 511-6-1.04(7)(d)

   Observed no sign in public view listing the major allergens offered in unpackaged foods. The permit holder shall notify consumers by written notification of the presence of major food allergens as an ingredient in unpackaged food items that are served or sold to the consumer. A template of allergen notice was provided to hotel manager via email on 4/6/25 inspection. Must display notification of allergens offered in unpackaged foods in public view. New Violation.

   Official report · Item 10D ↗
   New violation
7. 07

   Required permits and notices

   Item 13A ↗

   Observed most recent inspection report not posted in public view. The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away.

   Inspector’s full note +

   Code 511-6-1.02(1)(d)

   Observed most recent inspection report not posted in public view. The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away. Today's score must be prominently displayed. New Violation.

   Official report · Item 13A ↗
   New violation
8. 08

   Required permits and notices

   Item 13A ↗

   Observed Georgia Food Service permit not posted in public view. Must post.

   Inspector’s full note +

   Code 511-6-1.02(1)(f)(1)

   Observed Georgia Food Service permit not posted in public view. Must post. New Violation.

   Official report · Item 13A ↗
   New violation

Correction and repeat labels quote the report. An absent label leaves correction status unknown; a deadline does not confirm a correction.