No violation noted during this evaluation. | 03/24/2016 | Routine | |
No violation noted during this evaluation. | 10/27/2015 | Follow-up | |
As per manufacturer data plate, dishwasher needs WASH=150F
- Critical: Equipment and Utensils - Before Use After Cleaning*
Observation: Dishwasher is not reaching sanitizing temperatures.
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. Use 3 basin sink until repaired.
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10/13/2015 | Routine | |
No violation noted during this evaluation. | 04/16/2015 | Routine | |
dishwasher final rinse pressure reading 47psi. Adjust to 5-30 psi
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Hash browns/potatoes (in auto sham) hot holding at improper temperatures.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria. (Auto sham set to 141F-adjust hotter to hold foods 135 or hotter and to account for open/closing)
- Personal Care Items - Storage (corrected on site)
Observation: Personal medicines are stored on prep table
Correction: All personal care items, medicines and first aid supplies must be stored in such a way to prevent potential contamination of food, food contact items, equipment, utensils, linens, single-service and single-use articles.
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07/22/2014 | Routine | |
Routine inspection done in conjunction with Embassy Suites LaTitude inspection. Dinner buffet is prepared in Embassy kitchen and set up at Homewood 5-7pm.
- Equipment and Utensils - Good Repair and Calibration
Observation: Dishwasher needs maintenance (as per dataplate, need 150 wash and 15-25 psi final rinse)
Correction: Repair dishwasher to proper operation.
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11/07/2013 | Routine | |
Observed breakfast breakdown. All hot items are discarded, cut fruit held cold at line are returned to cooler. Observed staff using gloves with muffins/breads. Facility cooks every 3rd day. TIME rules are posted. No violation noted during this evaluation. | 04/16/2013 | Risk Factor | |
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