The kitchen is using permitted caterers for their events. The facility is clean and well organized. No violation noted during this evaluation.
03/25/2016
Routine
No violations observed during this inpsection. Generally, facility appeared to be clean and well ordered. Operator will use home standard dishwashing machine for washing and rinsing utensils and other food contact surfaces, then sanitize in 2 compartment sink using quaternary ammonia. Sign was posted as to proper usage and required concentration. Water sample had been submitted and ok. Annual permit to be mailed to operator.. No violation noted during this evaluation.
03/21/2014
Routine
Prior to opening the operator will: ensure person in carge on premises is knowledgeable about employee health policy, will develop and make availalble Norovirus prevention protocol, will send results of satisfactory water sample results annually, and will submit annual permit application for 2013 for both foodservice facility-continental breakfast and for hotel along with $80 total fee prior to issuance of permit to operate.
Critical: Equipment and Utensils - Before Use After Cleaning* Observation: To meet continental breakfast requirements the food-contact surfaces of the glasses and other utensils will need to be washed using a sanitizing detergent since there is only a 2 compartment sink in this kitchen. Currently this in not availalbe on the premises for this purpose.
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. Operator will have available a sanitizing detergent approved for use on food contact surfaces in a foodservice or food processing facility. Guidelines will be posted in the area to instruct in proper usage and concentration along with a test kit to verify concentration. Operator will install a commercial undercounter chemical sanitizing dishwashing machine for this purpose with dataplate posted on the front.
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