The purpose of this visit was to conduct a risk factor assessment. No food prep was observed at the time of inspection.
NOTE:
- The bar dishwasher was observed with no sanitizer on the glassware (Food-contact surface), however the sanitizer concentration was observed on the water.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Raw animal food stored over ready-to-eat food in the refrigeration unit. Liquid eggs stored over Bread.
Correction: Raw foods like poultry, beef, pork, seafood, and eggs shall be stored properly inside refrigerators and freezers to prevent cross contamination. Raw foods shall be stored on shelving units BELOW or SEPARATED from all cooked foods, commercially processed foods, washed produce, leftover foods, etc. FOOD ITEMS WERE RE-ORGANIZED.
- Critical: Consumer Advisory, Disclosure Provided (corrected on site)
Observation: The following raw and/or undercooked foods are provided on the menu, menu board, table tent or brochure without proper disclosure: Hyatt Burger, Grilled Flat Iron Flatbread, Flat Iron Steak with Scallion Butter Sauce, and Steak + Cheese Sandwich.
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods as raw/undercooked or identification of the animal-derived foods by asteriking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients. THE PIC UPDATED THE MENU DURING INSPECTION.
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09/01/2015 | Risk Factor | |
The purpose of this inspection was to conduct a routine inspection.
NOTE:
- Datemarking on commercially processed cheese/food items and ready to eat food items.
- Datemarking guidelines handout was provided.
- Advised to keep the cream cheese package on the ice at the self serve line to maintain at <41F.
- Active Managerial Control (AMC) information was discussed with the person-in-charge. and AMC handout was provided.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food)
Observation: The following refrigerated, ready-to-eat, potentially hazardous food that is prepared on site is not used or discarded within 24 hours of preparation and was not observed to be date marked: Cooked rice in the Continental 3DR prep cooler.
Correction: Refrigerated, ready-to-eat, potentially hazardous foods that are prepared on site and kept for more than 24 hours cannot have a shelf-life of more than 7 days, including the day of preparation. These food items must be marked with either the "consume-by" date and/or "preparation" date, color-coded labels, or another marking system/method that effectively indicates shelf-life that is clearly understood and properly used by the employees. Discussed the datemarking with person-in-charge.
- Mechanical Warewashing Equipment, Chemical Sanitize, Wash Solution Temp 120°F (corrected on site)
Observation: The wash temperature of the low temperature chemical sanitizing warewashing machine is not meeting the manufacturer's specifications. The minimum temperature is 120ºF and the actual temperature was 118F.
Correction: The temperature of the wash solution in spray type warewashers that use chemicals sanitize may not be less than 120°F. The warewashing equipmet was being repaired during the inspection.
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03/18/2015 | Routine | |
The purpose of this visit was to conduct a risk factor inspection. Dishmachine turned thermolabel black. Quaternary ammonium sanitizer final rinse dishmachine 250 ppm.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: Skim milk/2% milk in pitchers with ice filled center at self serve line: 49/50 degrees F.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth. NOTE: Milk was disposed. Discussed options to maintain proper cold hold temperatures at self serve line with PIC including more frequent change of ice in center, and more frequent change of milk if necessary to maintain cold hold <= 41 degrees F. PIC will instruct employees.
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07/17/2014 | Risk Factor | |
The purpose of this visit was to conduct a routine risk evaluation. Quaternary ammonium sanitizer solution in 3 vat sink/bar glasswasher: 150/300 ppm. Kitchen dishmachine turned thermolabel black.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation
Observation: The nonfood-contact surfaces of the following equipment had accumulations of mold: top interior plastic plate of ice machine (not in contact with ice).
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues or mold.
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02/19/2014 | Routine | |
The purpose of this visit was to conduct a risk factor assessment. Quaternary ammonia sanitizer concentration in 3 vat sink: 350 ppm. The following good retail practices were discussed during the inspection.: 1) Bottom shelf of 1 dr upright cooler must be cleaned at a frequency sufficient to prevent accumulation of food residues
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site)
Observation: The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device: scrambled egg product on buffet hold hold unit (3x) : 118/124/122 degrees F
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135°F or above unless the permit holder is using "time as public health control" as specified under 3-501.19.
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10/25/2013 | Risk Factor | |
The purpose of this visit was to conduct a routine risk inspection. Water heater information: Noritz NCC-199-DV. Dish machines: Hobart Select HW - turned thermolabel black
- Critical: Food Protection from Contamination / Package, Cover, Wrap (corrected on site)
Observation: Unwrapped or uncovered food in the following location where the food is subject to contamination: cooked chicken breasts in Continental 2 dr prep., diced tomatoes in Continental 1 dr cooler.
Correction: Foods shall be protected from contamination by being stored in packages, covered containers or wrappings unless being cooled.
- Cutting Boards / Resurface / Discard
Observation: The cutting board(s) at the Continental 3 dr prep table are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to 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.
- Equipment / Non-food Contact / Visibly Clean
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: interior of rapid cook oven.
Correction: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue and other debris to maintain a sanitary work environment and prevent pest attraction.
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04/16/2013 | Routine | |
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