Dishwasher booster heater is being replaced. Facility using 3 basin sink until dishwasher is properly sanitizing.
Mop sink repairs have been initiated.
Beverage Air cooler latch on top was re-adjusted so fan stays on.
No violation noted during this evaluation. | 10/27/2015 | Follow-up | |
Observed breakfast service and lunch prep.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Items in Beverage Air cooler are cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Equipment and Utensils - Before Use After Cleaning*
Observation: Dishwasher is not sanitizing dishes.
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use. Discontinue use of dishwasher and use 3 basin sinks for proper sanitizing.
- Handwashing Cleanser - Availability
Observation: Soap was not provided at the hand washing lavatory in the 2 front line hsndsinks.
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 (repeated violation)
Observation: No disposable towels were provided at the hand washing lavatory in the (1) front line handsink and coffee station handsink.
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
- Physical Facilities in Good Repair
Observation: Mop sink tile is falling off walls.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. Address repairs including plumbing leaks, (1 month).
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10/13/2015 | Routine | |
menu updated for file
- Hair Restraints - Effectiveness (corrected on site)
Observation: Employees observed working in the food service area without proper hair restraints.
Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food, clean equipment, utensils and linens, and unwrapped single-service and single-use articles. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Items in drawer cooler at line are cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
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04/16/2015 | Routine | |
leak under handsink in 3 basin sink area-repair
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: The prepared ready-to-eat (RTE) cut deli meats, ribs, cooked roasts and prepared rice in the refrigeration unit is not properly dated for disposition.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. 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.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (repeated violation)
Observation: According to the ""consume by"" date on the prepared ready-to-eat (RTE) food in the refrigerator, the food should have been discarded. (marinara 9/19
Correction: beef chili 10/1, gravy 9/20)
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10/15/2014 | Risk Factor | |
dw final rinse pressure gauge did not move-discussed evaluating/verifying
as per heath dept regs-facility is following TIME policy for yogurt and mellons
drawer cooler at line adjusted. monitor
Reminder: discard @ 7 days all prepared RTE refrigerated foods
No violation noted during this evaluation. | 07/02/2014 | Risk Factor | |
Vacuum package raw fish is thawed in sealed bag. Must remove from packaging before thawing (also noted on 12/5/2013 inspection). Please date for FIFO. corrected.
Employee health policy is posted. discussed. be sure all staff are aware of policy.
Consumer advisory is on menu but needs updating. Email copy to health dept for review before going to print.
All items reviewed w/ F&B Director.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) (repeated violation)
Observation: The prepared ready-to-eat (RTE) items are not date labeled, (rice, pasta, casserole) in the refrigeration unit is not properly dated for disposition.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. 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.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: According to the ""consume by"" date on the prepared ready-to-eat (RTE) food in the refrigerator, the food should have been discarded.
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. DISCARD TODAY. CORRECTION INITIATED
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03/05/2014 | Risk Factor | |
Cooling methods have been modified-sausage cooled from breakfast 37-39F. good.
Fish has been repackaged to thaw and date labeling corrected. System in place-date label when made or opened.
Beverage Air cooler ~41F range/freezer side is ~20F but NOT holding foods frozen solid. Maintain or replace equipment.
List of training opportunities for certified food manager provided for use. email copy of certifications for file as obtained.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Items at Beverage Air cooler cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
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12/05/2013 | Follow-up | |
- Critical: Cooling*
Observation: Items from breakfast (ended at 10am) 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.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Items at Beverage Air cooler cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The prepared ready-to-eat (RTE) in the refrigeration unit is not properly dated for disposition.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. 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.
- Critical: Reduced Oxygen Packaging - Criteria* (corrected on site)
Observation: Fish packaged in reduced oxygen packaging (ROP) is thawed in package.
Correction: ROP may only be used with fish that are frozen before, during, and after packaging. Remove from package before thawing. PACKAGE CUT
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11/07/2013 | Risk Factor | |
notes good use of gloves and proper no-bare-hand contact with ready to eat foods.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: The prepared ready-to-eat (RTE) (brown rice 7/25
Correction: jasmine rice 7/11, roasted vegetables 7/5, creamed spinach 7/5) in the refrigeration unit is beyond the date or time that exceeds the maximum holding time as allowed by law.
- Equipment - Good Repair and Proper Adjustment
Observation: Coke cooler is not capable of maintaining foods at proper tmeperatures
Correction: Repair or adjust the cooler.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory in the kitchen.
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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08/02/2013 | Routine | |
Follow up visit to discuss corrections made a mop sink area to help with pest control.
Unnecessary items have been removed from mop sink area. Pest control is being utilized.
Please still continue to address leak behind wall. Discussed with engineer and CFM.
(post inspection note: received email on 4/23/2013 from Embassy Suites Engineer stating leaks have been repaired)
No violation noted during this evaluation. | 04/16/2013 | Follow-up | |
2 live cockroaches were observed in mop sink area. Please remove unnecessary items @ mop sink( -extra racks, unused dispensers, hoses), replace mop heads and evaluate plumbing for leaks?
please email health department when complete.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Items in reachin cooler (beverage air) cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The ready-to-eat (RTE) commercially processed deli meats and sliced cheeses in the refrigeration unit was not properly dated for disposition after opening.
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.
- Critical: Pests-Controlling Pests*
Observation: Observed methods are not being used to control pests
Correction: The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by using methods such as trapping devices or other methods as required.
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02/21/2013 | Routine | |
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