McCall prep refrigerator was repaired and holds temperature below 41 F
No violation noted during this evaluation. | 12/23/2015 | Follow-up | |
Until the dish machine is corrected the sanitizing step must be done manually in the 3 vat sink.
Contact this EHS when the dish machine has been repaired and the 2dr prep top refrigerator has been repaired.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: Mango Salsa, Fresh Salsa, Liquid egg in 2Dr prep top that had been stored less than 3 hours. Corrected by relocating to walkin refrigerator to be cooled and 2Dr prep top will not be used until repaired.
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food)
Observation: The following refrigerated, ready-to-eat, potentially hazardous food that is commercially processed is not used or discarded within 24 hours of when the original container was opened and is not observed to be date marked: Cheddar, provolone cheese both block and shredded. Corrected by marking open packaging.
Correction: Refrigerated, ready-to-eat, potentially hazardous commercially processed foods when opened and kept for more than 24 hours cannot have a shelf-life of more than 7 days, including the day of the original container was opened. 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. This date cannot exceed any manufacturer determined "use-by" date based on food safety.
- Critical: Sanitize / Hot Water / Mechanical/Thermolabel Test Verified (corrected on site)
Observation: Due to improper operation of the hot water, mechanical warewashing machine, the thermolabel did not turn black, indicating that food-contact surfaces of equipment and utensils are not being adequately sanitized. Corrected by Facility manually sanitizing.
Correction: Immediately discontinue use of the dishmachine. Repair the dishmachine so that a thermolabel will turn black. Until the machine is adequately repaired, set up the 3 vat sink to manually wash, rinse and chemically sanitize food-contact surfaces.
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12/17/2015 | Risk Factor | |
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: Dice ham and liquid egg whites in McCall 2 dr prep were 46 F and 50 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.
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06/22/2015 | Routine | |
The purpose of this visit is to conduct a risk factor assessment.
Provide a copy of the parasite destruction letter from the seafood supplier within 10 days of the inspection.
Information can be emailed or faxed.
Thank you.
- Farm Raised Fish Served Raw RTE / Written Statement from Supplier
Observation: The following farm-raised fish (Salmon, Mahi Mahi) served raw or partially cooked were observed without a written statement from the supplier stating that the fish were raised and fed according to 3-402.11(B)(3).
Correction: Contact your fish supplier and ask for a written statement stating that the fish were raised in net pens if in open water OR land-based operations AND fed formulated feed that contains no live parasites. FAX a copy of this letter to your inspector and keep this statement on site at the food establishment for 90 days beyond the time of service of the fish.
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11/07/2014 | Risk Factor | |
The purpose of today's visit was to conduct a routine inspection. **This facility serves a breakfast buffet until 10:00 am on weekdays and then has a dinner menu and room service available in the evenings. Consumer advisory was included on the menu board for breakfast for eggs that guest can request cooked for them.Observed employee health policy in place. Observed proper handwashing today. Quaternary ammonium measured at an acceptable level.
**Additional food temperatures: cut cantalope 36f in the walk in refrigerator in the basement
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: Butter 67f, cream cheese 65f at self service bar
Correction: liquid pasteruized egg 45f, diced ham 44f, Diced tomatoes 45f in the two door prep cooler along the cookline
- Equipment / Good Repair / Operation (corrected on site)
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: The two door prep cooler along cookline 45f
Correction: The manager adjusted the unit during inspection and the interior ambient temperature lowerecd to 39f. Continue to monitor the unit to ensure that it is capable of maintaining Temperature Control-Safety Foods (TCS) at 41f or below.
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06/03/2014 | Routine | |
The purpose of today's visit was to conduct a risk factor assessment inspection.
Please provide a work order/invoice once repairs on the refrigerator are complete, make sure the final holding temperature is noted.
Please provide a copy of your employee's renewed card within 2 weeks. Please contact me if you have any questions. Thank you.
NOTES: Dishmachine - thermolabel verified.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: items at 2dr RI (salad): tomatoes 50F, mozzerella 51F, blue cheese 54F, hard boiled egg 55F. Unit also has a broken right door, door hinges are broken.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below. All items in unit shall be discarded, unit will be repiared in house and not used until it is holding at 41F or below.
- Certified Food Manager/Certificate Process
Observation: The person in charge (PIC) has a valid certificate of successful completion of a Certified Food Manager (CFM) exam but does not possess the CFM card issued by ORS Interactive, Inc. The chef in charge has an expired certificate: Juan Carlos Zuniga, 5/21/12.
Correction: Food managers who possess a valid certificate of passing a food safety exam shall obtain the photo identification card from ORS Interactive, Inc. (see handout provided) within 10 business days. A copy of the photo identification card can be faxed to the food safety section at (703) 385-9568. Failure to provide a copy of the photo identification card will result in further enforcement action. Hotel manager will ensure that one, a certified food manager with valid certification is on site at all times and that two, this employee renews his certification.
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12/09/2013 | Risk Factor | |
The purpose of today's visit was to conduct a routine inspection.
Facility serves a breakfast buffet until 10am on weekdays and then has a dinner menu and room service available in the evenings.
Consumer advisory was included on the menu board for breakfast for eggs that guest can request cooked for them.
The following recommendations were made:
1. Use more ice around cold items at buffet and at waiter area at bar. It is strongly recommended that items such as cut melon, milk, yogurt, cream cheese, etc. are not saved for next day use. If it is being carried over, ensure that the items were holding at 41F or below before saving it.
2. Manager was reminded that cut melon is a potentially hazardous food and as such, it must be kept at 41F or below.
3. It was noted that the hood filters were being cleaned (using dishmachine and 3-vat) during breakfast, while the grill/fryers were in use. It is highly recommended that this be done when the cookline is not in use.
Please contact me if you have any questions. Thank you.
NOTES: Hobart C44A, thermolabel verified.
No violation noted during this evaluation. | 06/14/2013 | Routine | |
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