Gasket on the Turbo Air reach-in on the cook line, is in need of being replaced.
When preparing items, do not leave large amounts of food out. Move quickly to the refrigerator.
Keep enough ice on the yogurt, that is on the buffet.
- Critical: Cooling* (corrected on site) (repeated violation)
Observation: Brunswick stew, made yesterday, noted not being adequately cooled to prevent the growth of harmful bacteria.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
- Cooling Methods
Observation: The methods used for cooling were not adequate.
Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: The prepared ready-to-eat (RTE) soups in the refrigeration unit were not discarded by the ""consume by"" date.
Correction: Discard the food at this time and ensure all prepared RTE food is served, sold or discarded by the ""consume by"" date. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (repeated violation)
Observation: The handwash station at the restaurant area, kitchen, and the banquet area are being used for purposes other than washing hands.
Correction: The handwash facility identified above is to be used for washing hands only
- Plumbing System Maintained in Good Repair
Observation: Leak noted at the hand sink, at the restaurant area.
Correction: Repair and maintain all plumbing components and fixtures.
- Hand Drying Provision (corrected on site) (repeated violation)
Observation: No disposable towels were provided at the hand washing lavatory in the banquet area.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
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03/09/2016 | Routine | |
Dish machine in visions is reading at 10 ppm. Have machine calibrated to 50-100 ppm. Operator called maintenance man to have machine serviced again.
Parasite destruction letters on file.
Counter cooler in breakfast area has been removed. Yogurt and milk are now kept in ice on the counter during breakfast service.
No violation noted during this evaluation. | 10/30/2015 | Follow-up | |
Parasite destruction letters provided to the inspector. Please email a more up to date copy of parasite destruction letters.
Once product is pulled from the freezer and placed in the refrigerator, re-label with date.
Bar dish machine at visions, for glassware, was not dispensing sanitizer. Dish machine was not in use. Please call immediately to have machine serviced. Machine cannot be used until chlorine residual is reading between 50-100 ppm.
- Critical: Cooling* (corrected on site) (repeated violation)
Observation: Vegetable beef soup that was made yesterday noted not being adequately cooled to prevent the growth of harmful bacteria. Product was at 60 F. Product was voluntarily discarded.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Items in the breakfast area cooler and a few items in the back walk-in cooler cold holding at improper temperatures. Large ice accumulation noted in the refrigerator in the breakfast area. Foods were taken out of the breakfast cooler. Some product was elevated in the back walk-in, others were not. Large volume of food was noted on speed racks, in this cooler. Foods may have been moved out of the walk-in, for a period of time, to make room for more. Data logger placed in this cooler.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Sanitizing Solutions, Testing Devices
Observation: Bar dish machine in visions night club does not have a correlating test kit.
Correction: Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose
Observation: The handwash station at the banquet area is being used for purposes other than washing hands.
Correction: The handwash facility identified above is to be used for washing hands only
- Plumbing System Maintained in Good Repair
Observation: Leak noted at the dump sink on the cook line.
Correction: Repair and maintain all plumbing components and fixtures.
- Handwashing Cleanser - Availability
Observation: Soap was not provided at the hand washing lavatory at the banquet hand sink.
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
- Hand Drying Provision
Observation: No disposable towels were provided at the hand washing lavatory at the banquet hand washing sink.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
- Handwashing Signage/Handwashing Facilities
Observation: Hand washing signs need to be posted at the atrium hand sink, both visions hand sinks, and the waitstaff hand sink.
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
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10/21/2015 | Routine | |
- Critical: Cooling* (corrected on site)
Observation: Large container of beef vegetable soup prepared the previous day noted not being adequately cooled to prevent the growth of harmful bacteria. Measured at 48 F and discarded.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Yogurt cups and milk cartons in the buffet RIC
Correction: sausage and pepperoni in the 4-door RIC
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: Raw and/or undercooked foods on the room service menus do not have proper disclosure. A statement is present, but there is no asterisk present to link the statement to the menu items that are offered cooked to order. This was brought to the facility's attention ten months ago and menus have not been reprinted and/or corrected by hand.
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods and identification of the animal-derived foods by asterisking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
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06/01/2015 | Routine | |
Hand sink at the front of the kitchen, by the wait staff area, needs to be sealed.
Re-label items that are pulled from the freezer with the date it is pulled from the freezer.
Hose at the dish machine needs to be re-sprung. It cannot hang below the flood rim level.
Pastries for the breakfast area must be covered.
A few fruit flies were noted at the visions main bar.
Thermometer in the counter cooler must be moved to the warmest part of the cooler (by the door).
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Box of unsalted butter, melted liquid butter, and milk/yogurt in breakfast reach-in cold holding at improper temperatures. Suggested switching to margarine which can be held at room temperature. Data logger was placed in the counter reach-in in the breakfast area to monitor the temperature for the next 24 hours.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: The prepared ready-to-eat (RTE) guacamole, pineapple, chicken salad, marsala sauce and alfredo sauce in the refrigeration unit was not discarded by the ""consume by"" date. Case of buttermilk was dated that it should have been discarded 12/11.
Correction: Discard the food at this time and ensure all prepared RTE food is served, sold or discarded by the ""consume by"" date. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Handwashing Cleanser - Availability (corrected on site)
Observation: Soap was not provided at the hand sink at the atrium bar.
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
- Hand Drying Provision
Observation: No disposable towels were provided at the hand sink at the atrium and visions hand sinks.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
- Handwashing Signage/Handwashing Facilities
Observation: A sign or poster that notifies food employees to wash their hands is not provided in the employee rest-rooms.
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
- Handwashing Lavatories - Maintaining and Using Handwashing Lavatories
Observation: Handwashing facilities are unclean and not maintained. Hand washing station by the dish machine and by the door entering the kitchen from the waitstaff area.
Correction: Keep handwashing facilities clean and maintained to encourage proper handwashing.
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12/22/2014 | Routine | |
Additional temperatures taken:
right WIC: chx salad, pasta salad, potato salad all 37
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Pepperoni, pizza sauce (in 4-door RIC), cappicola (in MUT), milk, and yogurt (buffet fridge) cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The final rinse temperature gauge on the hi-temperature dish machine was observed in a state of disrepair and damaged. The dial did not move during a cleaning cycle.
Correction: Repair the final rinse temperature gauge to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the final rinse temperature gauge, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
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08/27/2014 | Routine | |
Additional temperatures taken:
right WIC: deli meats, lasagna, pasta 37-38
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands. Toast made without gloves.
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site) (repeated violation)
Observation: Sausage links and country potatoes in FWE box hot holding at improper temperatures.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Shell eggs, liquid egg whites (at omelette station), and creamer out for use cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The condenser in the left (front) WIC had water dripping down from a pipe.
Correction: Repair the leak to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the leak, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Refuse - Maintaining Refuse Areas and Enclosures (corrected on site)
Observation: Trash and litter were observed adjacent to the refuse container outside the facility.
Correction: The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
- Light Bulbs Protective Shielding
Observation: Light bulbs in the ceiling fixture near the entrance to the dry stroage room is not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory along the front cook line. Towel dispenser in waitstaff area was jammed.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials.
- Handwashing Lavatories - Maintaining and Using Handwashing Lavatories
Observation: Handwashing sink on the main cook line was unclean and not maintained. Metal scouring pad in bottom of sink and soap dispenser was no longer mounted.
Correction: Keep handwashing facilities clean and maintained to encourage proper handwashing. Remount soap dispenser.
- Critical: Toxics - Conditions of Use* (corrected on site)
Observation: Can of Raid present in the hallway adjacent to the banquet rooms.
Correction: Restricted used pesticides are to be applied by an applicator certified as defined in 7 USC 136(e) Certified Applicator, of the Federal Insecticide, Rodenticide Act, or a person under the direct supervision of a certified applicator.
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04/07/2014 | Routine | |
Additional temperatures taken:
FWE hot box: 152 roasted chx, 140 rice
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Raw food of animal origin holding in a manner that may cause cross contamination of to ready-to-eat food (RTE). Raw groundbeef stored above two containers of soup in the left WIC
Correction: Separate raw foods during storage, preparation, holding, and display from raw RTE food including other raw food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (repeated violation)
Observation: Sausage links hot holding at improper temperatures.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Cantaloupe and pineapple on the buffet cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
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11/20/2013 | Routine | |
Additional temperatures taken:
FWE hot box: roasted chicken 163, sliced roast beef 151
milk in waitstaff RIC 40-41
Adequate thermometer, hi-temp dish machine, some chlorine sanitizer spray bottles, and test kit. Reviewed employee health.
Delivered new health permits with change of owner information.
Notes:
1. Ice levels must be kept up and portions low on omelette station and yogurt/milk kept on the buffet for adequate temperature control.
2. If hot holding temperatures are not maintained above 135 F product must be discarded if not used/consumed within 4 hours. The intent is to cool down and reserve country potatoes and sausage links and so temperatures must be monitored.
3. Make sure staff understands the safe way to arrange/store raw foods and RTE items within the same refrigeration units.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination. Raw steaks stored over sliced cheese in the left RIC. Raw chicken over beef, raw steak over potatoes, and groundbeef over vegetables in the left WIC.
Correction: Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Only two of seven sanitizer spray bottles actually had some solution in them.
Correction: An adequate supply of properly mixed sanitizer needs to be available when ever any food handling/preparation is taking place. For a large facility two spray bottles is not considered adequate.
- Critical: Food - Potentially Hazardous Food - Hot Holding*
Observation: Sausage links on buffet and two trays of breakfast potatoes in FWE hot box hot holding at improper temperatures.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Liquid egg, diced ham, shell eggs at omelette station and milk/yogurt cartons on buffet cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The ready-to-eat (RTE) commercially processed pizza toppings and sauce in the 4-door RIC was not properly dated for disposition after opening. Groundbeef had mold in it.
Correction: Mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Equipment - Good Repair and Proper Adjustment
Observation: The door leading into the WIF from the right WIC does not close completely and does not maintain product temperatures at a hard freeze
Correction: Repair the WIF door to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the WIF door, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Left ice machine in hallway had some accumulations of pink mold along the inner ledge.
Correction: Clean the ice machines at a frequency necessarly to prevent mold build-up, or per manufacturer specifications.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Clean coffee carafes/pots in the banquet hallway were not observed stored in a position to allow air-drying. Standing water present in all pots.
Correction: Store carafes/coffee pots in a self-draining position that allows air-drying.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: Soapy water/bleach bucket on cookline being applied to food contact surfaces does not meet the requirements of 40 CFR 180.940 (tested at 200 ppm+).
Correction: Utilize only bleach water that meet the requirements of 40 CFR 180.940 when applying to food contact surfaces (tests at 50-100 ppm).
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06/11/2013 | Routine | |
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