- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: Employee cafeteria salad bar: shredded cheese at 44, ranch dressing at 47. Salad bar items being held in metal pans inside second metal pan; sous chef removed second pans and will make sure pans are placed directly in contact with ice in the future.
Location: Employee break room
Equipment: -
- Sanitizing exposure time or 160 degrees (corrected)
Hot water sanitizing exposure time or temperature is insufficient.
Correction: Food-contact surface(s) and/or utensil(s) shall be sanitized in hot water manual operation(s) by immersion for at least 30 seconds or by acheiving 160 degrees F at plate level in mechanical warewashing machine.
Comments: Dish machine temp not reaching 160 at plate level. Tested about a dozen times total, at three different points in the inspection. Temps ranged from 117-129. SANITIZE BY HAND UNTIL DISH MACHINE IS SANITIZING PROPERLY.
Location: Dish machine area
Equipment: Dishmachine
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Dishes that have been through dish machine showing small amount of food residue. Re-wash all clean dishes/utensils. Clean dishwasher.INSPECT EVERYTHING THAT HAS BEEN THROUGH DISHWASHER AND RE-WASH AND SANITIZE WHATEVER IS STILL SOILED, UNTIL DISHWASHER REPAIRED TO GOOD WORKING ORDER.
Location: -
Equipment: -
- Warewashing equipment cleaning (corrected)
Warewashing equipment not cleaned at appropriate intervals.
Correction: Clean warewash equipment appropriate intervals.
Comments: Excessive soil inside dish machine: utensils, rags, food debris. Clean dish machine and schedule regular cleaning.
Location: Dish machine area
Equipment: Dishmachine
|
03/12/2014 | Non-Illness Complaint Recheck |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: Employee cafeteria salad bar: shredded cheese at 44, ranch dressing at 47. Salad bar items being held in metal pans inside second metal pan; sous chef removed second pans and will ensure pans are placed directly on ice in the future.
Location: Employee break room
- Sanitizing exposure time or 160 degrees (corrected)
Hot water sanitizing exposure time or temperature is insufficient.
Correction: Food-contact surface(s) and/or utensil(s) shall be sanitized in hot water manual operation(s) by immersion for at least 30 seconds or by acheiving 160 degrees F at plate level in mechanical warewashing machine.
Comments: Dish machine temp not reaching 160 at plate level. Tested about a dozen times total, at three different points in the inspection. Temps ranged from 117-129. SANITIZE BY HAND UNTIL DISH MACHINE IS SANITIZING PROPERLY.
Location: Dish machine area
Equipment: Dishmachine
- Date marking (corrected)
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: Opened lunch meat not dated. CORRECTED ON SITE, thank you. All other prepared foods in walk-in dated.
Location: Walk-in cooler
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Some dishes that have been through dish machine show small amount food residue. Re-wash all clean dishes/utensils. Clean dishwasher as cited elsewhere.INSPECT EVERYTHING THAT HAS BEEN THROUGH DISHWASHER AND RE-WASH AND SANITIZE AS NEEDED, UNTIL DISHWASHER REPAIRED TO GOOD WORKING ORDER.2. Can opener soiled. CORRECTED ON SITE, thanks.
Location: -
Equipment: -
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Some dishes that have been through dish machine show small amount food residue. Re-wash all clean dishes/utensils. Clean dishwasher as cited elsewhere.INSPECT EVERYTHING THAT HAS BEEN THROUGH DISHWASHER AND RE-WASH AND SANITIZE AS NEEDED, UNTIL DISHWASHER REPAIRED TO GOOD WORKING ORDER.2. Can opener soiled. CORRECTED ON SITE, thanks.
Location: Kitchen
Equipment: Can opener
- Cutting surface(s)
Cutting surface(s) in poor condition.
Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
Comments: Cutting boards on sandwich and cook line prep tops starting to show soil in grooves; resurface.
Location: Kitchen
- Ventilation soiled (corrected)
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: Removable filters and filter housing showing build-up of grease; clean. Executive Chef has already scheduled cleaning.
Location: Cook line
- Warewashing equipment cleaning (corrected)
Warewashing equipment not cleaned at appropriate intervals.
Correction: Clean warewash equipment appropriate intervals.
Comments: Excessive soil inside dish machine: utensils, rags, food debris. Clean dish machine and schedule regular cleaning.
Location: Dish machine area
Equipment: Dishmachine
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Employee cafeteria: cold top not working, ice is being used to cool salad bar items. Repair/replace.
Location: Employee break room
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Toaster in employee cafeteria contains excessive crumbs; clean. CORRECTED ON SITE, thank you.
Location: Employee break room
Equipment: -
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: No towels at hand sink by entrance to banquet kitchen.
Location: Kitchen
Equipment: Hand sink
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Minor faucet leaks as listed above. CORRECTED ON SITE by hotel engineer, thanks.
Location: Dish machine area
Equipment: Dump sink
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Minor faucet leaks as listed above. CORRECTED ON SITE by hotel engineer, thanks.
Location: Dish machine area
Equipment: 3-bay
|
03/12/2014 | Recheck |
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: Employee cafeteria salad bar: shredded cheese at 44, ranch dressing at 47. Salad bar items being held in metal pans inside second metal pan; sous chef removed second pans and will ensure pans are placed directly on ice in the future.
Location: Employee break room
- Sanitizing exposure time or 160 degrees
Hot water sanitizing exposure time or temperature is insufficient.
Correction: Food-contact surface(s) and/or utensil(s) shall be sanitized in hot water manual operation(s) by immersion for at least 30 seconds or by acheiving 160 degrees F at plate level in mechanical warewashing machine.
Comments: Dish machine temp not reaching 160 at plate level. Tested about a dozen times total, at three different points in the inspection. Temps ranged from 117-129. SANITIZE BY HAND UNTIL DISH MACHINE IS SANITIZING PROPERLY.
Location: Dish machine area
Equipment: Dishmachine
- Date marking (corrected on site)
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: Opened lunch meat not dated. CORRECTED ON SITE, thank you. All other prepared foods in walk-in dated.
Location: Walk-in cooler
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Some dishes that have been through dish machine show small amount food residue. Re-wash all clean dishes/utensils. Clean dishwasher as cited elsewhere.INSPECT EVERYTHING THAT HAS BEEN THROUGH DISHWASHER AND RE-WASH AND SANITIZE AS NEEDED, UNTIL DISHWASHER REPAIRED TO GOOD WORKING ORDER.2. Can opener soiled. CORRECTED ON SITE, thanks.
Location: -
Equipment: -
- Food contact surface(s) soiled (corrected on site)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Some dishes that have been through dish machine show small amount food residue. Re-wash all clean dishes/utensils. Clean dishwasher as cited elsewhere.INSPECT EVERYTHING THAT HAS BEEN THROUGH DISHWASHER AND RE-WASH AND SANITIZE AS NEEDED, UNTIL DISHWASHER REPAIRED TO GOOD WORKING ORDER.2. Can opener soiled. CORRECTED ON SITE, thanks.
Location: Kitchen
Equipment: Can opener
- Cutting surface(s)
Cutting surface(s) in poor condition.
Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
Comments: Cutting boards on sandwich and cook line prep tops starting to show soil in grooves; resurface.
Location: Kitchen
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: Removable filters and filter housing showing build-up of grease; clean. Executive Chef has already scheduled cleaning.
Location: Cook line
- Warewashing equipment cleaning
Warewashing equipment not cleaned at appropriate intervals.
Correction: Clean warewash equipment appropriate intervals.
Comments: Excessive soil inside dish machine: utensils, rags, food debris. Clean dish machine and schedule regular cleaning.
Location: Dish machine area
Equipment: Dishmachine
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Employee cafeteria: cold top not working, ice is being used to cool salad bar items. Repair/replace.
Location: Employee break room
- Non food contact surface cleaning frequency (corrected on site)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Toaster in employee cafeteria contains excessive crumbs; clean. CORRECTED ON SITE, thank you.
Location: Employee break room
Equipment: -
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: No towels at hand sink by entrance to banquet kitchen.
Location: Kitchen
Equipment: Hand sink
- Plumbing system/ repair (Non-Critical) (corrected on site)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Minor faucet leaks as listed above. CORRECTED ON SITE by hotel engineer, thanks.
Location: Dish machine area
Equipment: Dump sink
- Plumbing system/ repair (Non-Critical) (corrected on site)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Minor faucet leaks as listed above. CORRECTED ON SITE by hotel engineer, thanks.
Location: Dish machine area
Equipment: 3-bay
|
03/05/2014 | Routine |
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: Employee cafeteria salad bar: shredded cheese at 44, ranch dressing at 47. Salad bar items being held in metal pans inside second metal pan; sous chef removed second pans and will make sure pans are placed directly in contact with ice in the future.
Location: Employee break room
Equipment: -
- Sanitizing exposure time or 160 degrees
Hot water sanitizing exposure time or temperature is insufficient.
Correction: Food-contact surface(s) and/or utensil(s) shall be sanitized in hot water manual operation(s) by immersion for at least 30 seconds or by acheiving 160 degrees F at plate level in mechanical warewashing machine.
Comments: Dish machine temp not reaching 160 at plate level. Tested about a dozen times total, at three different points in the inspection. Temps ranged from 117-129. SANITIZE BY HAND UNTIL DISH MACHINE IS SANITIZING PROPERLY.
Location: Dish machine area
Equipment: Dishmachine
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Dishes that have been through dish machine showing small amount of food residue. Re-wash all clean dishes/utensils. Clean dishwasher.INSPECT EVERYTHING THAT HAS BEEN THROUGH DISHWASHER AND RE-WASH AND SANITIZE WHATEVER IS STILL SOILED, UNTIL DISHWASHER REPAIRED TO GOOD WORKING ORDER.
Location: -
Equipment: -
- Warewashing equipment cleaning
Warewashing equipment not cleaned at appropriate intervals.
Correction: Clean warewash equipment appropriate intervals.
Comments: Excessive soil inside dish machine: utensils, rags, food debris. Clean dish machine and schedule regular cleaning.
Location: Dish machine area
Equipment: Dishmachine
|
03/05/2014 | Non-Illness Complaint |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: Dairy based salad dressings holding at 54 degrees F on the salad bar, Check temperatures regularly and ensure potentially hazardous food is held at 41 degrees or below.
Location: Buffet
- Sanitizing exposure time or 160 degrees (corrected)
Hot water sanitizing exposure time or temperature is insufficient.
Correction: Food-contact surface(s) and/or utensil(s) shall be sanitized in hot water manual operation(s) by immersion for at least 30 seconds or by acheiving 160 degrees F at plate level in mechanical warewashing machine.
Comments: Dishmachine final rinse temperature was at 154 degrees F. Contact a service professional to correct the rinse temperature.
Location: Dish machine area
Equipment: Dishmachine
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Reach in cooler in the employee dining room holding food at 52 degrees F. Repair cooler to good working condition and ensure food is holding at 41 degrees F or below.
Location: Buffet
Equipment: Reach in cooler
- Food storage (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: Boxes of food stored on the floor in the walk in freezer. Store all food items at least 6 inches above the floor.
Location: Walk-in freezer
- Baking/cooking equipment soiled (corrected)
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: Front and sides of the banquet char-grill are soiled.
Location: Cook line
Equipment: Char-grill
|
10/17/2013 | Recheck |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: Dairy based salad dressings holding at 54 degrees F on the salad bar, Check temperatures regularly and ensure potentially hazardous food is held at 41 degrees or below.
Location: Buffet
- Sanitizing exposure time or 160 degrees
Hot water sanitizing exposure time or temperature is insufficient.
Correction: Food-contact surface(s) and/or utensil(s) shall be sanitized in hot water manual operation(s) by immersion for at least 30 seconds or by acheiving 160 degrees F at plate level in mechanical warewashing machine.
Comments: Dishmachine final rinse temperature was at 154 degrees F. Contact a service professional to correct the rinse temperature.
Location: Dish machine area
Equipment: Dishmachine
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Reach in cooler in the employee dining room holding food at 52 degrees F. Repair cooler to good working condition and ensure food is holding at 41 degrees F or below.
Location: Buffet
Equipment: Reach in cooler
- Food storage (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: Boxes of food stored on the floor in the walk in freezer. Store all food items at least 6 inches above the floor.
Location: Walk-in freezer
- Baking/cooking equipment soiled (corrected)
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: Front and sides of the banquet char-grill are soiled.
Location: Cook line
Equipment: Char-grill
|
10/09/2013 | Recheck |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: Dairy based salad dressings holding at 54 degrees F on the salad bar, Check temperatures regularly and ensure potentially hazardous food is held at 41 degrees or below.
Location: Buffet
- Sanitizing exposure time or 160 degrees
Hot water sanitizing exposure time or temperature is insufficient.
Correction: Food-contact surface(s) and/or utensil(s) shall be sanitized in hot water manual operation(s) by immersion for at least 30 seconds or by acheiving 160 degrees F at plate level in mechanical warewashing machine.
Comments: Dishmachine final rinse temperature was at 154 degrees F. Contact a service professional to correct the rinse temperature.
Location: Dish machine area
Equipment: Dishmachine
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Reach in cooler in the employee dining room holding food at 52 degrees F. Repair cooler to good working condition and ensure food is holding at 41 degrees F or below.
Location: Buffet
Equipment: Reach in cooler
- Food storage (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: Boxes of food stored on the floor in the walk in freezer. Store all food items at least 6 inches above the floor.
Location: Walk-in freezer
- Baking/cooking equipment soiled (corrected)
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: Front and sides of the banquet char-grill are soiled.
Location: Cook line
Equipment: Char-grill
|
10/02/2013 | Recheck |
- Cold holding (corrected on site)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: Dairy based salad dressings holding at 54 degrees F on the salad bar, Check temperatures regularly and ensure potentially hazardous food is held at 41 degrees or below.
Location: Buffet
- Sanitizing exposure time or 160 degrees
Hot water sanitizing exposure time or temperature is insufficient.
Correction: Food-contact surface(s) and/or utensil(s) shall be sanitized in hot water manual operation(s) by immersion for at least 30 seconds or by acheiving 160 degrees F at plate level in mechanical warewashing machine.
Comments: Dishmachine final rinse temperature was at 154 degrees F. Contact a service professional to correct the rinse temperature.
Location: Dish machine area
Equipment: Dishmachine
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Reach in cooler in the employee dining room holding food at 52 degrees F. Repair cooler to good working condition and ensure food is holding at 41 degrees F or below.
Location: Buffet
Equipment: Reach in cooler
- Food storage (corrected on site)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: Boxes of food stored on the floor in the walk in freezer. Store all food items at least 6 inches above the floor.
Location: Walk-in freezer
- Baking/cooking equipment soiled
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: Front and sides of the banquet char-grill are soiled.
Location: Cook line
Equipment: Char-grill
|
09/25/2013 | Routine |
- Glove Use (Critical) (corrected)
Gloves used incorrectly.
Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation. EMPLOYEE DRINKING FROM OPEN DRINK WITH GLOVES ON. USE LID AND STRAW, CHANGE GLOVES.
- Discarding datemarking (corrected)
Unmarked or expired food(s) not discarded.
Correction: Discard food. EX. CREAM-BASED DRESSINGS.
Location: Walk-in cooler
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition. PLEASE DE-LIME STEAM TABLE.
Location: Service counter
Equipment: Steam table
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained. COLD WATER HANDLE MISSING.
Location: Dish machine area
Equipment: Dump sink
|
04/11/2013 | Recheck |
- Glove Use (Critical)
Gloves used incorrectly.
Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation. EMPLOYEE DRINKING FROM OPEN DRINK WITH GLOVES ON. USE LID AND STRAW, CHANGE GLOVES.
- Discarding datemarking (corrected on site)
Unmarked or expired food(s) not discarded.
Correction: Discard food. EX. CREAM-BASED DRESSINGS.
Location: Walk-in cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition. PLEASE DE-LIME STEAM TABLE.
Location: Service counter
Equipment: Steam table
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained. COLD WATER HANDLE MISSING.
Location: Dish machine area
Equipment: Dump sink
|
04/04/2013 | Routine |
| No violation noted during this evaluation. | 03/15/2013 | Non-Illness Complaint |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower. COLD FOOD ITEMS EX. COOKED BEANS, DOUBLE PANNED IN COOLER. ENSURE FOOD STAYS 41 DEGREES F AND BELOW. (FOOD IS DISCARDED AT 5PM) 11/20 PLEASE MONITOR UNIT. DO NOT STORE POTENTIALLY HAZARDOUS FOOD ON UNIT IF UNABLE TO MAINTAIN TEMPERATURE.
Location: Employee break room
Equipment: Buffet
- Date marking (corrected)
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F. EX. COOKED DELI MEATS.
Location: Walk-in cooler
- Hand sink location blocked (corrected)
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times. CART IN FRONT OF HAND SINK. PLEASE REMOVE.
Location: Dish machine area
- Cooling methods (corrected)
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient. SQUASH SOUP IN LARGE CONTAINER.
Location: Walk-in cooler
- Hand sink temperature (corrected)
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve. HOT WATER TURNED OFF TO THE HAND SINK.
Location: Dish machine area
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Cook line
|
11/27/2012 | Recheck |
- Cold holding (corrected on site)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower. COLD FOOD ITEMS EX. COOKED BEANS, DOUBLE PANNED IN COOLER. ENSURE FOOD STAYS 41 DEGREES F AND BELOW. (FOOD IS DISCARDED AT 5PM) 11/20 PLEASE MONITOR UNIT. DO NOT STORE POTENTIALLY HAZARDOUS FOOD ON UNIT IF UNABLE TO MAINTAIN TEMPERATURE.
Location: Employee break room
Equipment: Buffet
- Date marking (corrected)
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F. EX. COOKED DELI MEATS.
Location: Walk-in cooler
- Hand sink location blocked (corrected)
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times. CART IN FRONT OF HAND SINK. PLEASE REMOVE.
Location: Dish machine area
- Cooling methods (corrected)
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient. SQUASH SOUP IN LARGE CONTAINER.
Location: Walk-in cooler
- Hand sink temperature (corrected)
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve. HOT WATER TURNED OFF TO THE HAND SINK.
Location: Dish machine area
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Cook line
|
11/20/2012 | Recheck |
- Cold holding (corrected on site)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower. COLD FOOD ITEMS EX. COOKED BEANS, DOUBLE PANNED IN COOLER. ENSURE FOOD STAYS 41 DEGREES F AND BELOW. (FOOD IS DISCARDED AT 5PM)
Location: Employee break room
Equipment: Buffet
- Date marking
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F. EX. COOKED DELI MEATS.
Location: Walk-in cooler
- Hand sink location blocked (corrected on site)
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times. CART IN FRONT OF HAND SINK. PLEASE REMOVE.
Location: Dish machine area
- Cooling methods (corrected on site)
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient. SQUASH SOUP IN LARGE CONTAINER.
Location: Walk-in cooler
- Hand sink temperature (corrected on site)
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve. HOT WATER TURNED OFF TO THE HAND SINK.
Location: Dish machine area
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Cook line
|
11/13/2012 | Routine |
- Pests/rodents (corrected)
Presence of flies/gnats on wall in main kitchen 3 bay sink/mop sink area.
Location: Kitchen
- Bulk labeling (corrected)
Food items removed from original container not properly labeled.
Location: Bakery area
- Improper storage of clean equipment (corrected)
Clean equipment and/or utensils stored incorrectly.
Location: Dish machine area
- Walls, floors, etc/soiled (corrected)
Physical structure, floor soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: Clean floor in corner area near grease interceptor in small side bakery kitchen dry storage room. Corrected during inspection
Location: Walk-in freezer
- Walls, floors, etc/soiled (corrected on site)
Physical structure, floor soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: Clean floor in corner area near grease interceptor in small side bakery kitchen dry storage room. Corrected during inspection
Location: Dry storage
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Location: Prep area
- Food storage (corrected)
Food stored in unprotected manner.
Location: Bakery area
Equipment: Walk in freezer
|
06/27/2012 | Recheck |
- Pests/rodents
Presence of flies/gnats on wall in main kitchen 3 bay sink/mop sink area.
Correction: Exterminate flies/gnats using approved methods and elimination harborage conditions.
Location: Kitchen
- Bulk labeling
Food items removed from original container not properly labeled.
Correction: Working containers holding food items shall be labeled with the common name of the food item.
Comments: Make sure all bulk food containers are labeled in the bakery kitchen.
Location: Bakery area
- Improper storage of clean equipment
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: A few pots on wire rack shelving in dish machine area of kitchen.
Location: Dish machine area
- Walls, floors, etc/soiled
Physical structure, floor soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: Clean floor as needed in the bakery walk in freezer; Clean floor in corner area near grease interceptor in small side bakery kitchen dry storage room.
Location: Walk-in freezer
- Walls, floors, etc/soiled
Physical structure, floor soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: Clean floor as needed in the bakery walk in freezer; Clean floor in corner area near grease interceptor in small side bakery kitchen dry storage room.
Location: Dry storage
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: Wiping cloth observed on cutting board in main kitchen prep area.
Location: Prep area
- Food storage
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor.
Comments: One box of food on the floor in the bakery walk in freezer.
Location: Bakery area
Equipment: Walk in freezer
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06/20/2012 | Routine |
- Bulk labeling (corrected on site)
Food items removed from original container not properly labeled. (One bulk food container not labeled)
Correction: Working containers holding food items shall be labeled with the common name of the food item.
Comments: Corrected during inspection
Location: Bakery area
- Improper storage of clean equipment (corrected on site)
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: A few pots and pans need to be stored inverted on wire rack shelving in dish machine area.
Location: Dish machine area
- Walls, floors, etc/soiled
Physical structure, walls, soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean. Clean wall surface behind grill under hood as needed...
Location: Cook line
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02/09/2012 | Routine |
- Cold holding (corrected on site)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: COLD-HOLDING TEMPERATURES AT (2) NEW COLD-TOP REFRIGRATION UNITS IN BANQUET KITCHEN AT 44 F--ADJUST/REPAIR PROPERLY.ESTABLISHMENT ENGINEERING REPRESENTATIVE WAS CONTACTED ON-SITE TO ADJUST COOLERS AND WAS INSTRUCTED TO MONITOR AND TAKE TEMPERTURE CHECKS WITHING THE NEXT HOUR.
Location: Kitchen
Equipment: Reach in cooler
- Cold holding (corrected on site)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: COLD-HOLDING TEMPERATURES AT (2) NEW COLD-TOP REFRIGRATION UNITS IN BANQUET KITCHEN AT 44 F--ADJUST/REPAIR PROPERLY.ESTABLISHMENT ENGINEERING REPRESENTATIVE WAS CONTACTED ON-SITE TO ADJUST COOLERS AND WAS INSTRUCTED TO MONITOR AND TAKE TEMPERTURE CHECKS WITHING THE NEXT HOUR.
Location: Kitchen
Equipment: Walk in cooler
- Cold holding (corrected on site)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: COLD-HOLDING TEMPERATURES AT (2) NEW COLD-TOP REFRIGRATION UNITS IN BANQUET KITCHEN AT 44 F--ADJUST/REPAIR PROPERLY.ESTABLISHMENT ENGINEERING REPRESENTATIVE WAS CONTACTED ON-SITE TO ADJUST COOLERS AND WAS INSTRUCTED TO MONITOR AND TAKE TEMPERTURE CHECKS WITHING THE NEXT HOUR.
Location: Employee break room
- Cold holding (corrected on site)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: COLD-HOLDING TEMPERATURES AT (2) NEW COLD-TOP REFRIGRATION UNITS IN BANQUET KITCHEN AT 44 F--ADJUST/REPAIR PROPERLY.ESTABLISHMENT ENGINEERING REPRESENTATIVE WAS CONTACTED ON-SITE TO ADJUST COOLERS AND WAS INSTRUCTED TO MONITOR AND TAKE TEMPERTURE CHECKS WITHING THE NEXT HOUR.
Location: Kitchen
Equipment: Cold top
- Cooling time (corrected)
Potentially hazardous foods have been cooled improperly.
Correction: PHF shall be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degree F to 41 degrees F within 4 hours.
Comments: PASTA, MUSHROOM SAUCE, CRAB MEATS NOT COOLED PROPERLY--DISCARDED.
Location: Kitchen
Equipment: Reach in cooler
- Cooling time (corrected)
Potentially hazardous foods have been cooled improperly.
Correction: PHF shall be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degree F to 41 degrees F within 4 hours.
Comments: PASTA, MUSHROOM SAUCE, CRAB MEATS NOT COOLED PROPERLY--DISCARDED.
Location: Kitchen
Equipment: Walk in cooler
- Eating, drinking, smoking (corrected)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: EMPLOYEE DRINKS (EX. MONSTER ENERGY DRINK) STORED AT KITCHEN DISHMACHINE AREA LOCATION.
Location: Dish machine area
- Date marking (corrected)
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: FOOD NOT DATED WAS DISCARDED AT KITCHEN WALK-IN-COOLER AND KITCHEN REACH-IN-COOLER (EX. PASTA, MUSHROOM SAUCE, CRAB MEATS).
Location: Kitchen
Equipment: Walk in cooler
- Date marking (corrected)
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: FOOD NOT DATED WAS DISCARDED AT KITCHEN WALK-IN-COOLER AND KITCHEN REACH-IN-COOLER (EX. PASTA, MUSHROOM SAUCE, CRAB MEATS).
Location: Kitchen
Equipment: Reach in cooler
- Hand sink location blocked (corrected)
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Location: Dish machine area
Equipment: Hand sink
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: REPAIR KITCHEN DISHMACHINE AREA LOCATION HANDSINK TO ENSURE PROPER FUNCTION OF BOTH HOT AND COLD RUNNING WATER.
Location: Dish machine area
Equipment: Hand sink
- Chemical sanitizer concentration (corrected)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: IN-PLACE SANITIZER BUCKETS TOO LOW FOR QUAT; MAINTAIN AT 200 PPM AND CHANGE AT LEAST EVERY 2 HOURS.
Location: Kitchen
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPAIR WASH, RINSE, AND PRESSURE TEMPERATURE GAUGES AT KITCHEN DISHMACHINE.
Location: Kitchen
Equipment: Dishmachine
- Food storage (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: KEEP FOOD STORED OFF FLOOR AT LEAST 6 INCHES AT KITCHEN WALK-IN-COOLER AND KITCHEN WALK-IN-FREEZER.
Location: Kitchen
Equipment: Walk in cooler
- Food storage (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: KEEP FOOD STORED OFF FLOOR AT LEAST 6 INCHES AT KITCHEN WALK-IN-COOLER AND KITCHEN WALK-IN-FREEZER.
Location: Kitchen
Equipment: Walk in freezer
- Food on display (corrected)
Food on display unprotected.
Correction: Food on display shall be protected from contamination.
Comments: PROVIDE SNEEZE GUARDS AT EMPLOYEE BREAK ROOM AREA.
Location: Employee break room
|
02/04/2012 | Super Bowl Recheck |
- Cold holding (corrected on site)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: PASTA AT 45 FTOMATOES AT 44 F.SHRIMP AT 44 F.CRAB MEAT AT 48 F.MUSHROOM SAUCE AT 48 F.(2) COLD-TOP UNITS IN KITCHEN AT 44 F.CONDIMENTS AT EMPLOYEE BREAK ROOM AT 49 F.OUT OF TEMP FOOD WAS DISCARDED.
Location: Kitchen
Equipment: Reach in cooler
- Cold holding (corrected on site)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: PASTA AT 45 FTOMATOES AT 44 F.SHRIMP AT 44 F.CRAB MEAT AT 48 F.MUSHROOM SAUCE AT 48 F.(2) COLD-TOP UNITS IN KITCHEN AT 44 F.CONDIMENTS AT EMPLOYEE BREAK ROOM AT 49 F.OUT OF TEMP FOOD WAS DISCARDED.
Location: Kitchen
Equipment: Walk in cooler
- Cold holding (corrected on site)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: PASTA AT 45 FTOMATOES AT 44 F.SHRIMP AT 44 F.CRAB MEAT AT 48 F.MUSHROOM SAUCE AT 48 F.(2) COLD-TOP UNITS IN KITCHEN AT 44 F.CONDIMENTS AT EMPLOYEE BREAK ROOM AT 49 F.OUT OF TEMP FOOD WAS DISCARDED.
Location: Employee break room
- Cold holding (corrected on site)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: PASTA AT 45 FTOMATOES AT 44 F.SHRIMP AT 44 F.CRAB MEAT AT 48 F.MUSHROOM SAUCE AT 48 F.(2) COLD-TOP UNITS IN KITCHEN AT 44 F.CONDIMENTS AT EMPLOYEE BREAK ROOM AT 49 F.OUT OF TEMP FOOD WAS DISCARDED.
Location: Kitchen
Equipment: Cold top
- Cooling time (corrected on site)
Potentially hazardous foods have been cooled improperly.
Correction: PHF shall be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degree F to 41 degrees F within 4 hours.
Comments: PASTA, MUSHROOM SAUCE, CRAB MEATS NOT COOLED PROPERLY--DISCARDED.
Location: Kitchen
Equipment: Reach in cooler
- Cooling time (corrected on site)
Potentially hazardous foods have been cooled improperly.
Correction: PHF shall be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degree F to 41 degrees F within 4 hours.
Comments: PASTA, MUSHROOM SAUCE, CRAB MEATS NOT COOLED PROPERLY--DISCARDED.
Location: Kitchen
Equipment: Walk in cooler
- Eating, drinking, smoking (corrected on site)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: EMPLOYEE DRINKS (EX. MONSTER ENERGY DRINK) STORED AT KITCHEN DISHMACHINE AREA LOCATION.
Location: Dish machine area
- Date marking (corrected on site)
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: FOOD NOT DATED WAS DISCARDED AT KITCHEN WALK-IN-COOLER AND KITCHEN REACH-IN-COOLER (EX. PASTA, MUSHROOM SAUCE, CRAB MEATS).
Location: Kitchen
Equipment: Walk in cooler
- Date marking (corrected on site)
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: FOOD NOT DATED WAS DISCARDED AT KITCHEN WALK-IN-COOLER AND KITCHEN REACH-IN-COOLER (EX. PASTA, MUSHROOM SAUCE, CRAB MEATS).
Location: Kitchen
Equipment: Reach in cooler
- Hand sink location blocked (corrected on site)
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Location: Dish machine area
Equipment: Hand sink
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: REPAIR KITCHEN DISHMACHINE AREA LOCATION HANDSINK TO ENSURE PROPER FUNCTION OF BOTH HOT AND COLD RUNNING WATER.
Location: Dish machine area
Equipment: Hand sink
- Chemical sanitizer concentration (corrected on site)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: IN-PLACE SANITIZER BUCKETS TOO LOW FOR QUAT; MAINTAIN AT 200 PPM AND CHANGE AT LEAST EVERY 2 HOURS.
Location: Kitchen
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPAIR WASH, RINSE, AND PRESSURE TEMPERATURE GAUGES AT KITCHEN DISHMACHINE.
Location: Kitchen
Equipment: Dishmachine
- Food storage (corrected on site)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: KEEP FOOD STORED OFF FLOOR AT LEAST 6 INCHES AT KITCHEN WALK-IN-COOLER AND KITCHEN WALK-IN-FREEZER.
Location: Kitchen
Equipment: Walk in cooler
- Food storage (corrected on site)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: KEEP FOOD STORED OFF FLOOR AT LEAST 6 INCHES AT KITCHEN WALK-IN-COOLER AND KITCHEN WALK-IN-FREEZER.
Location: Kitchen
Equipment: Walk in freezer
- Food on display (corrected on site)
Food on display unprotected.
Correction: Food on display shall be protected from contamination.
Comments: PROVIDE SNEEZE GUARDS AT EMPLOYEE BREAK ROOM AREA.
Location: Employee break room
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02/03/2012 | Super Bowl Routine |
Restaurant representatives - add corrected or new information about CONRAD HILTON- BANQUET KITCHEN & EMPLOYEE CAFE, 50 W WASHINGTON ST, Indianapolis, IN »