Waffle mixture should be added to the daily discard list. Once water is added to mixture, product is a TCS food.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Milk and yogurt in the counter cooler, in the breakfast area, cold holding at improper temperatures. Will return tomorrow to place the data logger in this cooler. Recommended only leaving product in this cooler during the three hour breakfast period. Place product in the kitchen refrigerator the rest of the time.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
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12/02/2015 | Routine | |
Only a few butters are left by the waffles. These butters are discarded at the end of breakfast.
Data logger placed in the refrigerator in the kitchen. Inspector will return Tuesday to pick it up.
- Critical: Demonstration of Knowledge*
Observation: The person in charge failed to explain the correct procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment.
Correction: Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Sausage and yogurt cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Temperature - Food Temperature Measuring Devices - Provided (repeated violation)
Observation: The person in charge could not provide a food temperature measuring device.
Correction: Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment.
- Sanitizing Solutions, Testing Devices (corrected on site)
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions. Test strips have gotten wet.
Correction: Obtain a quaternary ammonium test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
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05/22/2015 | Routine | |
Hard boiled eggs, fruit and hot items are discarded each day at the end of breakfast. Written procedures provided to inspector.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Individual butters by the waffle mixture cold holding at improper temperatures. Butter must be kept at 41 F or below.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
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10/28/2014 | Routine | |
Discussed how to properly set up a three compartment sink with kitchen staff. Dishes must be submerged in the quaternary ammonium solution for at least 30 seconds.
Operator explained that all hot and cold items served at breakfast (other than items in the refrigerator) are discarded at the end of breakfast. Information in writing provided to inspector.
Provided and discussed FDA form 1-B with operator.
Non-critical violations must be corrected within 30 days.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the small counter reach-in.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Temperature - Food Temperature Measuring Devices - Provided
Observation: The person in charge could not provide a food temperature measuring device.
Correction: Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment.
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04/10/2014 | Routine | |
Entire hotel is in the process of renovations.
- Critical: Hands - When to Wash* (corrected on site)
Observation: Observed employee washing dishes, taking out the boxes to the trash, and handling coffee filters to make coffee, without washing hands in between.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Hands - Where to Wash
Observation: A food employee was observed cleaning their hands in a sink used for utensil washing.
Correction: Instruct food employees to clean their hands in a handwashing lavatory. Food employees may not clean their hands in a sink used for food preparation or utensil washing.
- Hair Restraints - Effectiveness
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* (corrected on site)
Observation: Hard boiled egg cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Non-Food Contact Surfaces (repeated violation)
Observation: Left basin of the three compartment sink observed with heavy residue of coffee stains. Chest freezer in need of being cleaned.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
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10/11/2013 | Routine | |
Menu change set to take place 04/01. Items consist of pre-cooked egg and turkey sausage. Items are to be heated in the microwave and hot held in chaffing dishes. Email menu to inspector.
If refrigerator/freezer upstairs is going to be used after the menu change, ensure that cooler is cleaned.
Non-critical violations should be corrected within 30 days.
- Food Storage - Clean and Dry Location
Observation: Food stored on the floor or food stored less than 6" above the floor. Boxes of waffle mix observed being stored on the floor in the kitchen. Single service items in the storage area upstairs should be elevated six inches off the floor as well.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Non-Food Contact Surfaces
Observation: Left and middle compartments of the three compartment sink were observed stained with coffee residue.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
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03/28/2013 | Routine | |
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