- Equipment location, installation, repair, and adjustment
Observation: Quat dispenser is mixing strong. (500ppm). Person in charge diluted quat concentration to correct ppm. A service call will be placed with Eco-lab to adjust the unit.
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12/09/2015 | Regular |
| No violation noted during this evaluation. | 10/30/2014 | Non Illness Complaint |
| No violation noted during this evaluation. | 09/16/2014 | Follow Up LOC |
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: Dust build up on the ceiling vents in the second floor outdoor club south kitchen.
- Posting of a valid license
Observation: Current Food License not posted. Concessions manager was able to locate license and will post in a conspicuous public location.
- 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: Catering Suits-Platter of sliced provolone cheese(53F) sitting out at the buffet counter on the Press level food service location under no temperature or time control. PIC stated ice baths could be used to ensure temperature control for potentially hazardous food items. See notes in comments section also.
- Posting inspection reports
Observation: Most recent Food Inspection Report not posted.
- Equipment location, installation, repair, and adjustment
Observation: Soda drainage lines for the soda gun holsters are not installed in the second floor outdoor club south bar.
- Separation from food, equipment, utensils, linens, and single service
Observation: Catering Suites-Cans of sterno fuel stored above food items on a shelf in the small server suit prep room. PIC removed the sterno fuel and placed in a location below and away from food and equipment.
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09/06/2014 | Routine |
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Eating, drinking, or using tobacco
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Shellstock, maintaining identification
- Discharge from eyes, nose, and mouth
- Clean condition-hands and arms
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09/19/2013 | Routine |
- Roasts held at a temperature of 130°F or above
Observed macaroni salad at 52*F and deil meat at 50*F. Establishment is using time as a temperature control and did not have recorded logs or written policy.
- Food employees hair is effectively restrained
Observed food employee washing dishes was not wearing a hair restraint. Corrected at time of inspection.
- Using a handwashing sink- operation and maintenance
Observed paper towel dispenser was not dispensing towels on the 1st floor. Corrected at time of inspection. Observed handsink blocked by a shelf at the 2nd floor North Concession.
- equipment food contact surfaces and utensils clean to sight and touch.
Observed soiled deli slicer. Food employee cleaned and sanitized slicer on this day. Corrected at time of inspection.
- Designated areas for employees
use of designated areas by employees
- Handwashing sinks-Numbers, capacities, location, and placement
Observed no temporary hand washing stations at the keg dispensers located on the 2nd Floor.
- Hand drying provided
Observed paper towel dispenser was not dispensing towels on the 1st floor. Corrected at time of inspection. Observed handsink blocked by a shelf at the 2nd floor North Concession.
- Food on display is protected from contamination by consumers
Observed macaroni salad, brownies, and bread not covered while on display at the 4th floor.
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09/07/2013 | Routine |
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