- Hand sink improper usage (corrected)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: DISHES CLEANED IN SINK DESIGNATED FOR HAND WASHING IN BUFFET AREA.ENSURE HAND SINK IS USED ONLY FOR HAND WASHING IN BUFFET AREA. DISHES SHOULD BE WASHED IN THREE COMPARTMENT SINK. DO NOT USE HAND SINK.
- Improper sanitizing of utensil(s) and equipment (corrected)
Utensil(s) and food-contact surface(s) not properly sanitized after cleaning.
Correction: Utensil(s) and food-contact surface(s) of equipment shall be sanitized immediately after cleaning.
Comments: DISHES DRAINING ON DRAIN BOARD WASHED IN TWO COMPARTMENT SINK AND NOT SANITIZED AFTER CLEANING. ENSURE DISHES ARE SANITIZED IMMEDIATELY AFTER CLEANING IN THREE COMPARTMENT SINK.
Location: Kitchen
- Hand sink/soap (corrected on site)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: SOAP NOT AVAILABLE AT HAND SINK.
Location: Kitchen
|
09/25/2014 | Recheck |
- Hand sink improper usage
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: DISHES CLEANED IN SINK DESIGNATED FOR HAND WASHING IN BUFFET AREA.ENSURE HAND SINK IS USED ONLY FOR HAND WASHING IN BUFFET AREA. DISHES SHOULD BE WASHED IN THREE COMPARTMENT SINK. DO NOT USE HAND SINK.
- Improper sanitizing of utensil(s) and equipment
Utensil(s) and food-contact surface(s) not properly sanitized after cleaning.
Correction: Utensil(s) and food-contact surface(s) of equipment shall be sanitized immediately after cleaning.
Comments: DISHES DRAINING ON DRAIN BOARD WASHED IN TWO COMPARTMENT SINK AND NOT SANITIZED AFTER CLEANING. ENSURE DISHES ARE SANITIZED IMMEDIATELY AFTER CLEANING IN THREE COMPARTMENT SINK.
Location: Kitchen
- Hand sink/soap (corrected on site)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: SOAP NOT AVAILABLE AT HAND SINK.
Location: Kitchen
|
09/18/2014 | Routine |
- Food contact surface(s) soiled (corrected on site)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: EMPLOYEE FOOD ITEMS STORED INSIDE REACH IN COOLER ALONG WITH FOOD SERVED TO HOTEL GUESTS.STORE EMPLOYEE FOOD ITEMS IN A MARKED CONTAINER ON LOWEST SHELF INSIDE REACH IN COOLER.
Location: Kitchen
- Improper sanitizing of utensil(s) and equipment (corrected)
Utensil(s) and food-contact surface(s) not properly sanitized after cleaning.
Correction: Utensil(s) and food-contact surface(s) of equipment shall be sanitized immediately after cleaning.
Comments: EQUIPMENT DRAINING NOT CLEANED SANITIZED AFTER CLEANING IN BREAKFAST SERVICE AREA.PROVIDE QUAT OR CHLORINE SANITIZER TO ENSURE EQUIPMENT IS SANITIZED AFTER CLEANING.
Location: Kitchen
- Contamination of sanitized tableware (corrected)
Food contact and/or lip-contact surface of a single service article, single use article, or utensil contaminated and/or unprotected.
Correction: Handle and /or store to prevent contamination.
Comments: CLEAN DISH WARE DRAINING ON BATH TOWEL LOCATED IN BREAKFAST AREA.DISCONTINUE USE OF TOWEL TO DRAIN DISH WARE. PROVIDE A DISH RACK OR STORE DIRECTLY ON DRAIN BOARD.
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
- Warewashing equipment cleaning (corrected on site)
Warewashing equipment not cleaned at appropriate intervals.
Correction: Clean warewash equipment appropriate intervals.
Comments: THREE BAY SINK SOILED WITH BUILD UP ON SURFACES.CLEAN SINK ON A REGULAR BASIS.
Location: Kitchen
- No test kit (corrected)
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Comments: PROVIDE CHLORINE PH TEST STRIPS TO VERIFY SANITIZER CONCENTRATION.
Location: Kitchen
|
02/10/2014 | Recheck |
- Food contact surface(s) soiled (corrected on site)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: EMPLOYEE FOOD ITEMS STORED INSIDE REACH IN COOLER ALONG WITH FOOD SERVED TO HOTEL GUESTS.STORE EMPLOYEE FOOD ITEMS IN A MARKED CONTAINER ON LOWEST SHELF INSIDE REACH IN COOLER.
Location: Kitchen
- Improper sanitizing of utensil(s) and equipment
Utensil(s) and food-contact surface(s) not properly sanitized after cleaning.
Correction: Utensil(s) and food-contact surface(s) of equipment shall be sanitized immediately after cleaning.
Comments: EQUIPMENT DRAINING NOT CLEANED SANITIZED AFTER CLEANING IN BREAKFAST SERVICE AREA.PROVIDE QUAT OR CHLORINE SANITIZER TO ENSURE EQUIPMENT IS SANITIZED AFTER CLEANING.
Location: Kitchen
- Contamination of sanitized tableware
Food contact and/or lip-contact surface of a single service article, single use article, or utensil contaminated and/or unprotected.
Correction: Handle and /or store to prevent contamination.
Comments: CLEAN DISH WARE DRAINING ON BATH TOWEL LOCATED IN BREAKFAST AREA.DISCONTINUE USE OF TOWEL TO DRAIN DISH WARE. PROVIDE A DISH RACK OR STORE DIRECTLY ON DRAIN BOARD.
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
- Warewashing equipment cleaning (corrected on site)
Warewashing equipment not cleaned at appropriate intervals.
Correction: Clean warewash equipment appropriate intervals.
Comments: THREE BAY SINK SOILED WITH BUILD UP ON SURFACES.CLEAN SINK ON A REGULAR BASIS.
Location: Kitchen
- No test kit
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Comments: PROVIDE CHLORINE PH TEST STRIPS TO VERIFY SANITIZER CONCENTRATION.
Location: Kitchen
|
02/04/2014 | Routine |
- 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 A THERMOMETER INSIDE REFRIGERATER IN KITCHEN AREA
Location: Kitchen
|
07/02/2013 | Routine |
| No violation noted during this evaluation. | 01/04/2013 | Routine |
- No warewashing equipment (corrected)
No warewashing equipment located in establishment for effective washing, rinsing, and sanitizing of equipment and utensil(s).
Correction: A retail food establishment shall be equipped with 1 of the following options for purposes of washing, rinsing, and sanitizing equipment and utensils: (1) Manual warewashing equipment. (2) Warewashing machine.
Comments: NO DRAIN PLUGS TO HOLD WATER AT THREE COMPARTMENT SINK. PROVIDE DRAIN PLUGS.
Location: Kitchen
- Eating utensils presentation (corrected)
Employees and/or consumers contacting forks, knives, and spoons intended for customer self-service.
Correction: Forks, knives, and spoons that are not prewrapped shall be presented so that only handles are touched by employees and by consumers if consumers.
Comments: UNWRAPPED FORKS, KNIVES, AND SPOONS, STORED IMPROPERLY ON BUFFET. STORE UTENSILS SO THAT THE HANDLES ARE ONLY TOUCHED BY CONSUMERS AND EMPLOYEES.
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: NO HAND SOAP AVAILABLE AT HAND SINK NEAR BREAKFAST BUFFET. PROVIDE HAND SOAP AT HAND SINK.
Location: Buffet
Equipment: Hand sink
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: NO PAPER TOWELS AVAILABLE AT AT HAND SINK NEAR BREAKFAST BUFFET. PROVIDE TOWELS AT HAND SINK.
Location: Buffet
Equipment: Hand sink
|
06/14/2012 | Recheck |
- No warewashing equipment
No warewashing equipment located in establishment for effective washing, rinsing, and sanitizing of equipment and utensil(s).
Correction: A retail food establishment shall be equipped with 1 of the following options for purposes of washing, rinsing, and sanitizing equipment and utensils: (1) Manual warewashing equipment. (2) Warewashing machine.
Comments: NO DRAIN PLUGS TO HOLD WATER AT THREE COMPARTMENT SINK. PROVIDE DRAIN PLUGS.
Location: Kitchen
- Eating utensils presentation
Employees and/or consumers contacting forks, knives, and spoons intended for customer self-service.
Correction: Forks, knives, and spoons that are not prewrapped shall be presented so that only handles are touched by employees and by consumers if consumers.
Comments: UNWRAPPED FORKS, KNIVES, AND SPOONS, STORED IMPROPERLY ON BUFFET. STORE UTENSILS SO THAT THE HANDLES ARE ONLY TOUCHED BY CONSUMERS AND EMPLOYEES.
- Hand sink/soap
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: NO HAND SOAP AVAILABLE AT HAND SINK NEAR BREAKFAST BUFFET. PROVIDE HAND SOAP AT HAND SINK.
Location: Buffet
Equipment: Hand sink
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: NO PAPER TOWELS AVAILABLE AT AT HAND SINK NEAR BREAKFAST BUFFET. PROVIDE TOWELS AT HAND SINK.
Location: Buffet
Equipment: Hand sink
|
06/07/2012 | Routine |
- Hand sink improper usage (corrected)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: HAND SINK UTILIZED FOR WASHING DISH WARE. DISCONTINUE THIS PRACTICE. ALL EQUIPMENT SHOULD BE WASHED IN THREE COMPARTMENT SINK..
- No warewashing equipment (corrected)
No warewashing equipment located in establishment for effective washing, rinsing, and sanitizing of equipment and utensil(s).
Correction: A retail food establishment shall be equipped with 1 of the following options for purposes of washing, rinsing, and sanitizing equipment and utensils: (1) Manual warewashing equipment. (2) Warewashing machine.
Comments: PROVIDE THREE BAY DRAIN PLUGS TO HOLD WATER TO WASH, RINSE, AND SANITIZE EQUIPMENT.
- Contamination of sanitized tableware (corrected)
Food contact and/or lip-contact surface of a single service article, single use article, or utensil contaminated and/or unprotected.
Correction: Handle and /or store to prevent contamination.
Comments: STORE EXPOSED FORKS, SPOONS, AND KNIVES INVERTED IN A CONTAINER TO PROTECT LIP CONTACT SURFACE FROM CONTAMINATION.
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: CLEAN NOZZLES THOROUGHLY LOCATED ON JUICE DISPENSER.
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: PROVIDE TOWELS IN DISPENSER LOCATED AT HAND SINK.
- Warewashing sink(s) not cleaned (corrected)
Warewashing sink not cleaned and sanitized before use or between task changes.
Correction: If a warewashing sink is used to wash wiping cloths, wash produce, or thaw food, the sink must be cleaned and sanitized before and after each time of use.
Comments: THREE COMPARTMENT SINK BASINS FILTHY. KEEP SINKS CLEAN AND SANITIZED IN BETWEEN USE.
|
01/18/2012 | Recheck |
- Hand sink improper usage
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: HAND SINK UTILIZED FOR WASHING DISH WARE. DISCONTINUE THIS PRACTICE. ALL EQUIPMENT SHOULD BE WASHED IN THREE COMPARTMENT SINK..
- No warewashing equipment
No warewashing equipment located in establishment for effective washing, rinsing, and sanitizing of equipment and utensil(s).
Correction: A retail food establishment shall be equipped with 1 of the following options for purposes of washing, rinsing, and sanitizing equipment and utensils: (1) Manual warewashing equipment. (2) Warewashing machine.
Comments: PROVIDE THREE BAY DRAIN PLUGS TO HOLD WATER TO WASH, RINSE, AND SANITIZE EQUIPMENT.
- Contamination of sanitized tableware
Food contact and/or lip-contact surface of a single service article, single use article, or utensil contaminated and/or unprotected.
Correction: Handle and /or store to prevent contamination.
Comments: STORE EXPOSED FORKS, SPOONS, AND KNIVES INVERTED IN A CONTAINER TO PROTECT LIP CONTACT SURFACE FROM CONTAMINATION.
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: CLEAN NOZZLES THOROUGHLY LOCATED ON JUICE DISPENSER.
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: PROVIDE TOWELS IN DISPENSER LOCATED AT HAND SINK.
- Warewashing sink(s) not cleaned
Warewashing sink not cleaned and sanitized before use or between task changes.
Correction: If a warewashing sink is used to wash wiping cloths, wash produce, or thaw food, the sink must be cleaned and sanitized before and after each time of use.
Comments: THREE COMPARTMENT SINK BASINS FILTHY. KEEP SINKS CLEAN AND SANITIZED IN BETWEEN USE.
|
01/06/2012 | Recheck |
- Hand sink improper usage
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: HAND SINK UTILIZED FOR WASHING DISH WARE. DISCONTINUE THIS PRACTICE. ALL EQUIPMENT SHOULD BE WASHED IN THREE COMPARTMENT SINK..
- No warewashing equipment
No warewashing equipment located in establishment for effective washing, rinsing, and sanitizing of equipment and utensil(s).
Correction: A retail food establishment shall be equipped with 1 of the following options for purposes of washing, rinsing, and sanitizing equipment and utensils: (1) Manual warewashing equipment. (2) Warewashing machine.
Comments: PROVIDE THREE BAY DRAIN PLUGS TO HOLD WATER TO WASH, RINSE, AND SANITIZE EQUIPMENT.
- Contamination of sanitized tableware
Food contact and/or lip-contact surface of a single service article, single use article, or utensil contaminated and/or unprotected.
Correction: Handle and /or store to prevent contamination.
Comments: STORE EXPOSED FORKS, SPOONS, AND KNIVES INVERTED IN A CONTAINER TO PROTECT LIP CONTACT SURFACE FROM CONTAMINATION.
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: CLEAN NOZZLES THOROUGHLY LOCATED ON JUICE DISPENSER.
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: PROVIDE TOWELS IN DISPENSER LOCATED AT HAND SINK.
- Warewashing sink(s) not cleaned
Warewashing sink not cleaned and sanitized before use or between task changes.
Correction: If a warewashing sink is used to wash wiping cloths, wash produce, or thaw food, the sink must be cleaned and sanitized before and after each time of use.
Comments: THREE COMPARTMENT SINK BASINS FILTHY. KEEP SINKS CLEAN AND SANITIZED IN BETWEEN USE.
|
12/30/2011 | Routine |
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