| No violation noted during this evaluation. | 12/22/2015 | Physical Recheck |
- Handwashing cleanser, availability
Observation: No hand soap available in the soap dispenser at the hand washing sink directly next to the grill. Maintenance employee supplied dish soap as a temporary fix.
- In-use utensils, between-use storage
Observation: Coke pop cups used as popcorn scoops in downstairs popcorn popper.
- Food on display is protected from contamination by consumers
Observation: No separation or protective barrier for sandwich garnish items(lettuce,tomato,cheese) set out on tables in the Hadley guest dinning areas. Employee found and supplied food guard.
- Food is properly identified and monitored
Observation: Cook preparing and marking pans of hot food items in the kitchen was writing the actual time of cooking completion on the pans. Not the time that is 4 hours past the point in time when the food is removed from temperature control. Inspector discussed the time requirements with the employee and the times were changed to correct marking requirements. Pans or hot food items under Time as a Public Health Control (Chicken, hamburgers, hot dogs) in both upstairs and downstairs service locations had no time marks on the pans of food sent from the kitchen. Employee worker at the food/bar area informed inspector that he removes the tags from the pans when they are sent out. Person in charge remarked the food pans correctly. Garnish trays of cold food items (sliced tomatoes, cheese slices, lettuce) under Time as a Public Health Control in both the upstairs and downstairs service rooms had no time marks on the pans of food sent from the kitchen. Person in charge correctly marked the garnish trays.
- Equipment location, installation, repair, and adjustment
Observation: Plastic doors of the popcorn popper downstairs near the press room are broken.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Food spillage and debris build up in the Randell two door cooler in the kitchen downstairs near the press room.
- Sanitization of food contact surfaces - before use and after cleaning
Observation: No quat sanitizer set up at time of inspection while employees were cooking and handling food. Cook set up a sanitizer bucket.
|
12/08/2015 | Regular |
| No violation noted during this evaluation. | 07/02/2015 | Regular |
| No violation noted during this evaluation. | 01/23/2015 | Physical Recheck |
- Food temperature measuring devices are provided and readily accessible
Observation: No food probe thermometer for cook available.
- PHF/TCS food maintained at 135°F or above, except during preparation, cooking, cooling, or when time us used as a public health control
Observation: Wrapped hamburgers(120F), wrapped chicken sandwiches(123F) held in chaffing dishes in the Hadley dinning buffet area.
- Established procedures for responding to vomiting and diarrheal events
Observation: No verifiable Noro Bodily Fluids Clean up Procedure available onsite at time of inspection.
- Test kit provided and used to measure sanitizing solution concentration
Observation: No quat test strips available.
- PHF/TCS foods maintained at 41°F or below, except during preparation, cooling, cooling, or when time is used as a public health control
Observation: Sliced tomatoes(58F), lettuce leafs(59F), sliced cheese(57F) out on garnish tables in the Feller and Hadley dinning rooms.
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: No verifiable manager food safety certification available onsite at time of inspection.
- Food on display is protected from contamination by consumers
Observation: No separation or protective barrier for sandwich garnish items(lettuce,tomato,cheese) set out on tables in the Feller and Hadley guest dinning areas.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Black debris build up on the inside of the kitchen ice machine.
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12/22/2014 | Regular |
| No violation noted during this evaluation. | 04/21/2014 | Follow Up LOC |
- Separation from food, equipment, utensils, linens, and single service
Observation: Bottles of 409 cleaner stored above kitchen utensils on a storage rack in the downstairs kitchenette. Moved by person in charge.
- Test kit provided and used to measure sanitizing solution concentration
Observation: No quat test strips available to check the concentration of sanitizer solution.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Debris build up on the white inside of the ice machine in the catering kitchen.
- Storage of clean linens, single-service, and single use articles
Observation: Cases of single service items stored on the floor by managers office.
|
04/15/2014 | Routine |
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