- 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: STRAWBERRY TOPPINGS AT 55 F IN CHILL BOX--DISCARDED.
Location: Buffet
- 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.
Location: Emp restroom
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF DRY STORAGE ROOM FLOORS.
Location: Dry storage
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: PROVIDE INTERIOR VISIBLE WORKING THERMOMETER AT SUITE SHOP REACH-IN-COOLER WHERE MISSING.
Location: Sales floor
Equipment: Reach in cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN AND BUFFET LOCATION UTENSIL STORAGE DRAWERS AND INTERIOR OF CABINETS SHELVING/SURFACES.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN COOLER AND FREEZER INTERIOR SURFACES/SHELVING WHERE NEEDED; INCLUDING AT SUITE SHOP.
Location: Kitchen
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN AND BUFFET LOCATION UTENSIL STORAGE DRAWERS AND INTERIOR OF CABINETS SHELVING/SURFACES.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN COOLER AND FREEZER INTERIOR SURFACES/SHELVING WHERE NEEDED; INCLUDING AT SUITE SHOP.
Location: Buffet
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN AND BUFFET LOCATION UTENSIL STORAGE DRAWERS AND INTERIOR OF CABINETS SHELVING/SURFACES.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN COOLER AND FREEZER INTERIOR SURFACES/SHELVING WHERE NEEDED; INCLUDING AT SUITE SHOP.
Location: Kitchen
Equipment: ----------------- Coolers ----------------
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN AND BUFFET LOCATION UTENSIL STORAGE DRAWERS AND INTERIOR OF CABINETS SHELVING/SURFACES.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN COOLER AND FREEZER INTERIOR SURFACES/SHELVING WHERE NEEDED; INCLUDING AT SUITE SHOP.
Location: Kitchen
Equipment: ---------------- Freezers ---------------
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN AND BUFFET LOCATION UTENSIL STORAGE DRAWERS AND INTERIOR OF CABINETS SHELVING/SURFACES.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN COOLER AND FREEZER INTERIOR SURFACES/SHELVING WHERE NEEDED; INCLUDING AT SUITE SHOP.
Location: Sales floor
Equipment: ----------------- Coolers ----------------
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN AND BUFFET LOCATION UTENSIL STORAGE DRAWERS AND INTERIOR OF CABINETS SHELVING/SURFACES.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN COOLER AND FREEZER INTERIOR SURFACES/SHELVING WHERE NEEDED; INCLUDING AT SUITE SHOP.
Location: Sales floor
Equipment: ---------------- Freezers ---------------
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Employee break room
Equipment: Hand sink
|
06/26/2014 | 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: STRAWBERRY TOPPINGS AT 55 F IN CHILL BOX--DISCARDED.
Location: Buffet
- 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.
Location: Emp restroom
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF DRY STORAGE ROOM FLOORS.
Location: Dry storage
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: PROVIDE INTERIOR VISIBLE WORKING THERMOMETER AT SUITE SHOP REACH-IN-COOLER WHERE MISSING.
Location: Sales floor
Equipment: Reach in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN AND BUFFET LOCATION UTENSIL STORAGE DRAWERS AND INTERIOR OF CABINETS SHELVING/SURFACES.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN COOLER AND FREEZER INTERIOR SURFACES/SHELVING WHERE NEEDED; INCLUDING AT SUITE SHOP.
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN AND BUFFET LOCATION UTENSIL STORAGE DRAWERS AND INTERIOR OF CABINETS SHELVING/SURFACES.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN COOLER AND FREEZER INTERIOR SURFACES/SHELVING WHERE NEEDED; INCLUDING AT SUITE SHOP.
Location: Buffet
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN AND BUFFET LOCATION UTENSIL STORAGE DRAWERS AND INTERIOR OF CABINETS SHELVING/SURFACES.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN COOLER AND FREEZER INTERIOR SURFACES/SHELVING WHERE NEEDED; INCLUDING AT SUITE SHOP.
Location: Kitchen
Equipment: ----------------- Coolers ----------------
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN AND BUFFET LOCATION UTENSIL STORAGE DRAWERS AND INTERIOR OF CABINETS SHELVING/SURFACES.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN COOLER AND FREEZER INTERIOR SURFACES/SHELVING WHERE NEEDED; INCLUDING AT SUITE SHOP.
Location: Kitchen
Equipment: ---------------- Freezers ---------------
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN AND BUFFET LOCATION UTENSIL STORAGE DRAWERS AND INTERIOR OF CABINETS SHELVING/SURFACES.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN COOLER AND FREEZER INTERIOR SURFACES/SHELVING WHERE NEEDED; INCLUDING AT SUITE SHOP.
Location: Sales floor
Equipment: ----------------- Coolers ----------------
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN AND BUFFET LOCATION UTENSIL STORAGE DRAWERS AND INTERIOR OF CABINETS SHELVING/SURFACES.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN COOLER AND FREEZER INTERIOR SURFACES/SHELVING WHERE NEEDED; INCLUDING AT SUITE SHOP.
Location: Sales floor
Equipment: ---------------- Freezers ---------------
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Employee break room
Equipment: Hand sink
|
06/17/2014 | 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: BACK DOCK LOCATION FREEZER UNIT AT 60 F--FOOD DISCARDED. ESTABLISHMENT WILL USE ALTERANATE FORMS FOR OF FREEZER UNITS TO STORE FOOD. FOOD SUCS AS BREKFAST BURITTOS WERE DISCARDED.FREEZR WILL NOT BE USED UNTIL ALL REPAIRS AND/OR COOLER IS REPLACED.
Location: Back room
Equipment: reach in freezer
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN REFRIGERATION AND FREEZER UNIT INTERIOR SURFACES AND FANGUARDS WHERE.2 IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN UTENSIL STORAGE DRAWERS.
Location: Kitchen
Equipment: Reach in cooler
|
12/16/2013 | Routine |
- 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: ICE BATH MUST BE MAINTAINED AT BUFFET LOCATION TO ENSURE ALL OF FOOD PRODUCT IS BEING MAINTAINED AT 41 F OR BELOW AND THAT ICE IS JUST NOT SITTING ON THE BOTTOM OF FOOD STORAGE CONTAINER.SALSA AND COTTAGE CHEESE AT 44 F - 45 F.EXPOSED CUT FRUIT STORED ON BUFFET AT ROOM TEMPERATURE; KEEP PROTECTED/COVERED PROPERLY AND MAINTAINED UNDER PROPER REFRIGERATION OR ICE BATH (EX. SNEEZE GUARDS).
Location: Buffet
- 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: ICE BATH MUST BE MAINTAINED AT BUFFET LOCATION TO ENSURE ALL OF FOOD PRODUCT IS BEING MAINTAINED AT 41 F OR BELOW AND THAT ICE IS JUST NOT SITTING ON THE BOTTOM OF FOOD STORAGE CONTAINER.SALSA AND COTTAGE CHEESE AT 44 F - 45 F.EXPOSED CUT FRUIT STORED ON BUFFET AT ROOM TEMPERATURE; KEEP PROTECTED/COVERED PROPERLY AND MAINTAINED UNDER PROPER REFRIGERATION OR ICE BATH (EX. SNEEZE GUARDS).
Location: Buffet
- Single Service/Equipment storage (corrected)
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Location: Kitchen
- Single Service/Equipment storage (corrected)
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Location: Dry storage
- Wash temperature (corrected)
Dishmachine wash temperature too low.
Correction: Provide a wash solution temperature in accordance with data plate specifications.
Comments: DISHMACHINE MUST BE MAINTAINED AT 150 F ACCORDING TO DATA PLATE--REPAIR.
Location: Kitchen
Equipment: Dishmachine
- Food on display (corrected)
Food on display unprotected.
Correction: Food on display shall be protected from contamination.
Comments: EXPOSED CUT FRUIT STORED ON BUFFET; KEEP PROTECTED/COVERED PROPERLY AND MAINTAINED UNDER PROPER REFRIGERATION OR ICE BATH (EX. SNEEZE GUARDS).FRUIT WITH EDIBLE SKIN MUST BE PROTECTED OR WRAPPED INDIVIDUALLY TO PREVENT CROSS-CONTAMINATION FROM GUEST, EMPLOYEES AND/OR ENVIRONMENT--CORRECTED.
Location: Buffet
- Food on display
Food on display unprotected.
Correction: Food on display shall be protected from contamination.
Comments: EXPOSED CUT FRUIT STORED ON BUFFET; KEEP PROTECTED/COVERED PROPERLY AND MAINTAINED UNDER PROPER REFRIGERATION OR ICE BATH (EX. SNEEZE GUARDS).FRUIT WITH EDIBLE SKIN MUST BE PROTECTED OR WRAPPED INDIVIDUALLY TO PREVENT CROSS-CONTAMINATION FROM GUEST, EMPLOYEES AND/OR ENVIRONMENT--CORRECTED.
Location: Buffet
|
08/15/2013 | 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: ICE BATH MUST BE MAINTAINED AT BUFFET LOCATION TO ENSURE ALL OF FOOD PRODUCT IS BEING MAINTAINED AT 41 F OR BELOW AND THAT ICE IS JUST NOT SITTING ON THE BOTTOM OF FOOD STORAGE CONTAINER.SALSA AND COTTAGE CHEESE AT 44 F - 45 F.EXPOSED CUT FRUIT STORED ON BUFFET AT ROOM TEMPERATURE; KEEP PROTECTED/COVERED PROPERLY AND MAINTAINED UNDER PROPER REFRIGERATION OR ICE BATH (EX. SNEEZE GUARDS).
Location: Buffet
- 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: ICE BATH MUST BE MAINTAINED AT BUFFET LOCATION TO ENSURE ALL OF FOOD PRODUCT IS BEING MAINTAINED AT 41 F OR BELOW AND THAT ICE IS JUST NOT SITTING ON THE BOTTOM OF FOOD STORAGE CONTAINER.SALSA AND COTTAGE CHEESE AT 44 F - 45 F.EXPOSED CUT FRUIT STORED ON BUFFET AT ROOM TEMPERATURE; KEEP PROTECTED/COVERED PROPERLY AND MAINTAINED UNDER PROPER REFRIGERATION OR ICE BATH (EX. SNEEZE GUARDS).
Location: Buffet
- Single Service/Equipment storage (corrected)
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Location: Kitchen
- Single Service/Equipment storage (corrected)
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Location: Dry storage
- Wash temperature
Dishmachine wash temperature too low.
Correction: Provide a wash solution temperature in accordance with data plate specifications.
Comments: DISHMACHINE MUST BE MAINTAINED AT 150 F ACCORDING TO DATA PLATE--REPAIR.
Location: Kitchen
Equipment: Dishmachine
- Food on display (corrected)
Food on display unprotected.
Correction: Food on display shall be protected from contamination.
Comments: EXPOSED CUT FRUIT STORED ON BUFFET; KEEP PROTECTED/COVERED PROPERLY AND MAINTAINED UNDER PROPER REFRIGERATION OR ICE BATH (EX. SNEEZE GUARDS).FRUIT WITH EDIBLE SKIN MUST BE PROTECTED OR WRAPPED INDIVIDUALLY TO PREVENT CROSS-CONTAMINATION FROM GUEST, EMPLOYEES AND/OR ENVIRONMENT--CORRECTED.
Location: Buffet
- Food on display
Food on display unprotected.
Correction: Food on display shall be protected from contamination.
Comments: EXPOSED CUT FRUIT STORED ON BUFFET; KEEP PROTECTED/COVERED PROPERLY AND MAINTAINED UNDER PROPER REFRIGERATION OR ICE BATH (EX. SNEEZE GUARDS).FRUIT WITH EDIBLE SKIN MUST BE PROTECTED OR WRAPPED INDIVIDUALLY TO PREVENT CROSS-CONTAMINATION FROM GUEST, EMPLOYEES AND/OR ENVIRONMENT--CORRECTED.
Location: Buffet
|
07/19/2013 | 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: ICE BATH MUST BE MAINTAINED AT BUFFET LOCATION TO ENSURE ALL OF FOOD PRODUCT IS BEING MAINTAINED AT 41 F OR BELOW AND THAT ICE IS JUST NOT SITTING ON THE BOTTOM OF FOOD STORAGE CONTAINER.SALSA AND COTTAGE CHEESE AT 55 F - 60 F.
Location: Buffet
- Single Service/Equipment storage (corrected on site)
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Location: Kitchen
- Single Service/Equipment storage (corrected on site)
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Location: Dry storage
- Wash temperature
Dishmachine wash temperature too low.
Correction: Provide a wash solution temperature in accordance with data plate specifications.
Comments: DISHMACHINE MUST BE MAINTAINED AT 150 F ACCORDING TO DATA PLATE--REPAIR.
Location: Kitchen
Equipment: Dishmachine
- Food on display
Food on display unprotected.
Correction: Food on display shall be protected from contamination.
Comments: FRUIT WITH EDIBLE SKIN MUST BE PROTECTED OR WRAPPED INDIVIDUALLY TO PREVENT CROSS-CONTAMINATION FROM GUEST, EMPLOYEES AND/OR ENVIRONMENT.
Location: Buffet
|
06/28/2013 | Routine |
- 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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN CEILING TILES/VENTS WHERE NEEDED.
Location: Kitchen
- 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. Food shall be stored in packages, covered containers, or wrappings.
Comments: BOX OF WAFFEL BATTER MIX STORED ON FLOOR IN DRY STORAGE ROOM; KEEP ALL FOOD STORED OFF FLOOR AT LEAST 6 INCHES.
Location: Dry storage
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF EXTERIOR SURFACES OF KITCHEN JUICE MACHINE.
Location: Kitchen
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Basement
Equipment: Hand sink
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Emp restroom
|
12/19/2012 | 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: COTTAGE CHEESE AT 49 F (LOW ICE BATH).ENSURE THAT ALL OF FOOD CONTAINERS ARE SUBMERGED PROPERLY IN ICE WHEN USING ICE BATH AS A COLD-HOLDING METHOD TO MAINTAIN COLD-HOLDING TEMPERATURE OF FOOD AT 41 F OR BELOW.ALSO ENSURE THAT CHILL BOXES ARE ROTATED PROPERLY AND THAT PRODUCT IN CHILL BOXES AT BUFFET IS MAINTAINED AT 41 F OR BELOW.
Location: Buffet
- Food contact cleaning frequency (corrected)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Location: Kitchen
Equipment: Can opener
- 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.
Comments: KITCHEN AND PUBLIC RESTROOM HANDSINK HOT WATER TOO HOT (CURRENTLY AT ~125 F); ADJUST AND/OR REPAIR PROPERLY TO ENSURE HOT WATER AT HANDSINKS ARE MAINTAINED AT A TEMPERATURE OF 100 F - 120 F.
Location: Kitchen
Equipment: Hand sink
- 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.
Comments: KITCHEN AND PUBLIC RESTROOM HANDSINK HOT WATER TOO HOT (CURRENTLY AT ~125 F); ADJUST AND/OR REPAIR PROPERLY TO ENSURE HOT WATER AT HANDSINKS ARE MAINTAINED AT A TEMPERATURE OF 100 F - 120 F.
Location: Restroom
Equipment: Hand sink
- Unapproved food contact materials (corrected)
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: PROVIDE MORE FOOD-GRADE CONTAINERS FOR KITCHEN.
Location: Kitchen
- Storage of Personal Items (corrected)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: PERSONAL EMPLOYEE DRINK (EX. MOUNTAIN DEW) STORED IN KITCHEN REFRIGERATION UNIT--DISCONTINUE THIS BEHAVIOR.EMPLOYEE PERSONAL MUSIC/IPOD/SPEAKERS STORED AT DISHMACHINE LOCATION--REMOVE FROM THIS LOCATION AND STORE AT ALTERNATE APPROVED LOCATION AWAY FROM FOOD/SINGLE-SERVICE USE ITEMS/UTENSILS STORAGE.
Location: Kitchen
- Storage of Personal Items (corrected)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: PERSONAL EMPLOYEE DRINK (EX. MOUNTAIN DEW) STORED IN KITCHEN REFRIGERATION UNIT--DISCONTINUE THIS BEHAVIOR.EMPLOYEE PERSONAL MUSIC/IPOD/SPEAKERS STORED AT DISHMACHINE LOCATION--REMOVE FROM THIS LOCATION AND STORE AT ALTERNATE APPROVED LOCATION AWAY FROM FOOD/SINGLE-SERVICE USE ITEMS/UTENSILS STORAGE.
Location: Dish machine area
- Single Service/Equipment storage (corrected)
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: KEEP ALL SINGLE-SERVICE ITEMS AND UTENSILS/EQUIPMENT STORED OFF FLOOR AT LEAST 6 INCHES AT DRY STORAGE ROOM.
Location: Dry storage
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED INTERIOR CABINET/UTENSIL DRAWERS SURFACES AND SHELVING IN KITCHEN.-SOILED REFRIGERATION/FREEZER BOTTOM SHELVING OF SUITE SHOPE STORE LOCATED NEAR FRONT SERVICE DESK.
Location: Kitchen
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED INTERIOR CABINET/UTENSIL DRAWERS SURFACES AND SHELVING IN KITCHEN.-SOILED REFRIGERATION/FREEZER BOTTOM SHELVING OF SUITE SHOPE STORE LOCATED NEAR FRONT SERVICE DESK.
Location: Service counter
Equipment: Reach in cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED INTERIOR CABINET/UTENSIL DRAWERS SURFACES AND SHELVING IN KITCHEN.-SOILED REFRIGERATION/FREEZER BOTTOM SHELVING OF SUITE SHOPE STORE LOCATED NEAR FRONT SERVICE DESK.
Location: Service counter
Equipment: reach in freezer
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Emp restroom
Equipment: Hand sink
|
07/18/2012 | 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: COTTAGE CHEESE AT 49 F (LOW ICE BATH).ENSURE THAT ALL OF FOOD CONTAINERS ARE SUBMERGED PROPERLY IN ICE WHEN USING ICE BATH AS A COLD-HOLDING METHOD TO MAINTAIN COLD-HOLDING TEMPERATURE OF FOOD AT 41 F OR BELOW.ALSO ENSURE THAT CHILL BOXES ARE ROTATED PROPERLY AND THAT PRODUCT IN CHILL BOXES AT BUFFET IS MAINTAINED AT 41 F OR BELOW.
Location: Buffet
- Food contact cleaning frequency
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Location: Kitchen
Equipment: Can opener
- Hand sink location blocked
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: KITCHEN AND PUBLIC RESTROOM HANDSINK HOT WATER TOO HOT (CURRENTLY AT ~125 F); ADJUST AND/OR REPAIR PROPERLY TO ENSURE HOT WATER AT HANDSINKS ARE MAINTAINED AT A TEMPERATURE OF 100 F - 120 F.
Location: Kitchen
Equipment: Hand sink
- Hand sink location blocked
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: KITCHEN AND PUBLIC RESTROOM HANDSINK HOT WATER TOO HOT (CURRENTLY AT ~125 F); ADJUST AND/OR REPAIR PROPERLY TO ENSURE HOT WATER AT HANDSINKS ARE MAINTAINED AT A TEMPERATURE OF 100 F - 120 F.
Location: Restroom
Equipment: Hand sink
- Unapproved food contact materials
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: PROVIDE MORE FOOD-GRADE CONTAINERS FOR KITCHEN.
Location: Kitchen
- Storage of Personal Items
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: PERSONAL EMPLOYEE DRINK (EX. MOUNTAIN DEW) STORED IN KITCHEN REFRIGERATION UNIT--DISCONTINUE THIS BEHAVIOR.EMPLOYEE PERSONAL MUSIC/IPOD/SPEAKERS STORED AT DISHMACHINE LOCATION--REMOVE FROM THIS LOCATION AND STORE AT ALTERNATE APPROVED LOCATION AWAY FROM FOOD/SINGLE-SERVICE USE ITEMS/UTENSILS STORAGE.
Location: Kitchen
- Storage of Personal Items
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: PERSONAL EMPLOYEE DRINK (EX. MOUNTAIN DEW) STORED IN KITCHEN REFRIGERATION UNIT--DISCONTINUE THIS BEHAVIOR.EMPLOYEE PERSONAL MUSIC/IPOD/SPEAKERS STORED AT DISHMACHINE LOCATION--REMOVE FROM THIS LOCATION AND STORE AT ALTERNATE APPROVED LOCATION AWAY FROM FOOD/SINGLE-SERVICE USE ITEMS/UTENSILS STORAGE.
Location: Dish machine area
- Single Service/Equipment storage
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: KEEP ALL SINGLE-SERVICE ITEMS AND UTENSILS/EQUIPMENT STORED OFF FLOOR AT LEAST 6 INCHES AT DRY STORAGE ROOM.
Location: Dry storage
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED INTERIOR CABINET/UTENSIL DRAWERS SURFACES AND SHELVING IN KITCHEN.-SOILED REFRIGERATION/FREEZER BOTTOM SHELVING OF SUITE SHOPE STORE LOCATED NEAR FRONT SERVICE DESK.
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED INTERIOR CABINET/UTENSIL DRAWERS SURFACES AND SHELVING IN KITCHEN.-SOILED REFRIGERATION/FREEZER BOTTOM SHELVING OF SUITE SHOPE STORE LOCATED NEAR FRONT SERVICE DESK.
Location: Service counter
Equipment: Reach in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED INTERIOR CABINET/UTENSIL DRAWERS SURFACES AND SHELVING IN KITCHEN.-SOILED REFRIGERATION/FREEZER BOTTOM SHELVING OF SUITE SHOPE STORE LOCATED NEAR FRONT SERVICE DESK.
Location: Service counter
Equipment: reach in freezer
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Emp restroom
Equipment: Hand sink
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06/23/2012 | Routine |
| No violation noted during this evaluation. | 02/03/2012 | Super Bowl Routine |
- Food contact surface(s) soiled (corrected on site)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAIL CLEANING AND SANITIZING OF KITCHEN JUICE MACHINE INTERIOR AND EXTERIOR SURFACES.
Location: Kitchen
- Food contact cleaning frequency (corrected on site)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Location: Kitchen
Equipment: Can opener
- Hand sink location blocked
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: IN PROGRESS WITH HOTEL MAINTENANCE: HOT WATER AT ABOVE HANDSINKS TOO HOT (CURRENTLY AT 124 F); MAINTAIN AT 100 F - 120 F--ADJUST/REPAIR PROPERLY.
Location: Kitchen
Equipment: Hand sink
- Hand sink location blocked
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: IN PROGRESS WITH HOTEL MAINTENANCE: HOT WATER AT ABOVE HANDSINKS TOO HOT (CURRENTLY AT 124 F); MAINTAIN AT 100 F - 120 F--ADJUST/REPAIR PROPERLY.
Location: Emp restroom
Equipment: Hand sink
- Hand sink location blocked
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: IN PROGRESS WITH HOTEL MAINTENANCE: HOT WATER AT ABOVE HANDSINKS TOO HOT (CURRENTLY AT 124 F); MAINTAIN AT 100 F - 120 F--ADJUST/REPAIR PROPERLY.
Location: Restroom
Equipment: Hand sink
- Unapproved food contact materials
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: DISCONTINUE USE OF UNAPPROVED FOOD-GRADE CONTAINERS (EX. GLADE TUBBERWARE); USE ONLY APRROVED FOOD-GRADE CONTAINERS FOR FOOD STORAGE.
Location: Kitchen
Equipment: Reach in cooler
- Storage of Personal Items (corrected on site)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: EMPLOYEE PURSE AND DRINK STORED ON KITCHEN COUNTER-TOP/PREP TABLE--DISCONTINUE.
Location: Kitchen
- Single Service/Equipment storage
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: KEEP ALL SINGLE-SERVICE ITEMS/UTENSILS/EQUIPMENT STORED OFF FLOOR AT LEAST 6 INCHES AT DRY STORAGE ROOM.
Location: Dry storage
- 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: CLEAN AND SANITIZE EMPLOYEE RESTROOM VENTS ROUTINELY.
Location: Emp restroom
- Thermometer, provided (corrected on site)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: PROVIDE AT INTERIOR OF KITCHEN FREEZER UNIT WHERE MISSING (1).
Location: Kitchen
Equipment: reach in freezer
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-SOILED INTERIOR SURFACES AND BOTTOM SHELVING OF DOCK LOCATION REACH-IN-FREEZER AND SUITE SHOP REFRIGERATION UNITS WHERE NEEDED.-SOILED KITCHEN INTERIOR CABINETS SHELVING AND SUFACES AND UTENSIL STORAGE DRAWERS.
Location: Dumpster area
Equipment: reach in freezer
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-SOILED INTERIOR SURFACES AND BOTTOM SHELVING OF DOCK LOCATION REACH-IN-FREEZER AND SUITE SHOP REFRIGERATION UNITS WHERE NEEDED.-SOILED KITCHEN INTERIOR CABINETS SHELVING AND SUFACES AND UTENSIL STORAGE DRAWERS.
Location: Sales floor
Equipment: Reach in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-SOILED INTERIOR SURFACES AND BOTTOM SHELVING OF DOCK LOCATION REACH-IN-FREEZER AND SUITE SHOP REFRIGERATION UNITS WHERE NEEDED.-SOILED KITCHEN INTERIOR CABINETS SHELVING AND SUFACES AND UTENSIL STORAGE DRAWERS.
Location: Kitchen
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12/16/2011 | Routine |
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