Good job on monitoring & recording the daily hot and cold food temperatures. Permit renewal issued.
- Equipment and Utensils - Good Repair and Calibration
Observation: Oil leak detected under the banquet fryer.
Correction: Discontinue using this fryer until the oil leak has been repaired in accordance with manugacturer's specifications.
- Non-Food Contact Surfaces
Observation: The nonfood contact surfaces of the clean plate transports were observed discolored with embedded grime.
Correction: Clean the surfaces at a frequency necessary to preclude accumulation of soil residues that become encrusted or embedded.
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02/04/2016 | Routine | |
- Critical: Food - Potentially Hazardous Food: Cold Holding* (corrected on site)
Observation: Crab dip and cooked rice cold holding at improper temperatures in the frontline reach-in refrigerator. Cartons of milk were cold holding at improper temperatures in the room service refrigerator.
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
- Temperature Measuring Devices; Ambient Air and Water
Observation: The ambient air temperature gauge (degrees F) located on the Wittco hot box is in disrepair.
Correction: Replace the broken temperature gauge and provide a temperature measuring device that is accurate within +/- 3 degrees Fahrenheit in the intended range of use.
- Cooling, Heating, and Holding Capacities
Observation: The frontline reach-in refrigerator and the room service refrigerator are not maintaining a cold-holding temperature below 41 degrees Fahrenheit (F).
Correction: Repair the refrigeration units so they cold-hold foods <= 41 F.
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10/13/2015 | Routine | |
The refrigeration technician was notified to repair the grill prep unit's ambient air cold holding temperature to maintain below 41 F. No foods that require temperature control for safety were being stored in the unit. this inspection primarily focused on food and equipment temperatures, food manager & food handler card status, employee health status, and proper date labeling practices.
No violation noted during this evaluation. | 06/05/2015 | Risk Factor | |
Good overall kitchen sanitation. Good kitchen employee food safety knowledge and practices demonstrated during this inspection. Permit renewal issued.
- Non-Food Contact Surfaces
Observation: The ventilation hood filters had accumulations of grime and debris.
Correction: Clean the ventilation hood filters at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
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02/10/2015 | Routine | |
| No violation noted during this evaluation. | 09/16/2014 | Risk Factor | |
Discussed violations with CFM. Discussed type of cooling methods used in facility. Discussed food handler cards and employee health policy. Good thawing observed and good managerial control observed at time of inspection. Left updates to changes of the code with CFM.
- Tableware - Soiled and Clean Tableware (corrected on site)
Observation: Observed clean and sanitized utensils being stored in open bins that had debris inside them. CFM to rewash all these items before use.
Correction: Maintain separation of soiled and clean tableware to prevent contamination of clean items. Clean and sanitize any contaminated tableware prior to use.
- Refuse - Storage Areas, Rooms, and Receptacles, Capacity and Availability
Observation: There are no refuse containers immediately adjacent to many of the facilities hand sinks.
Correction: Provide a hand sink for the disposal of paper towels at all the facility's hand sink.
- Lighting, Intensity
Observation: Less than 10 foot candles of light was noted in walk-in # A, K and E.
Correction: Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
- Physical Facilities in Good Repair
Observation: Hand sink in back kitchen (leaking), hot water faucet at one of the prep sinks - not maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Inside walk-in units (especially near fans) observed accumulation of black build up.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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04/17/2014 | Routine | |
During the inspection, the wash temperature at the dish machine was not reaching the temperature required via the data plate. Please evaluate the unit and use the three compartment sink until the issue is corrected. The manager at the facility was well trained. The facility was observed to be clean and well organized. Employee health, hand washing ,and no bare hand contact with ready to eat foods was discussed. Thank You
- Critical: Food - Potentially Hazardous Food: Cold Holding* (corrected on site)
Observation: Lettuce, Rice and Fruit Kabobs cold holding at improper temperatures
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria. During the inspection, it was observed that the door was not closed securely, due to a large storage container.
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11/21/2013 | Risk Factor | |
Discussed above violations with General Manager. Discussed cooling methods and temperature control of cut cantaloupe for front display. Dishmachine to be repaired in main kitchen area. Leak (from heavy rain) in part of kitchen but not above any food prep. Maintenance were involved in the repairs. CFM with expired Serve Safe certification will take recert class.
- Critical: Demonstration of Knowledge*
Observation: A food service employee was working in the food service establishment without having a valid food service card. Food handler cards to be on file for review by EHS at time of inspection.
Correction: A food service employee shall have a valid food service card prior to working in the food service establishment. The person in charge shall not employ anyone to work in the food service establishment until they posses a valid food service card. A food service employee shall have a valid food service card while working in a food establishment.
- Critical: Ready-to-Eat; Potentially Hazardous Food; Disposition*
Observation: The prepared ready-to-eat (RTE) salad dressings in the refrigeration unit was not discarded by the "consume by" date (May 24th).
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.
- Critical: Ready-to-Eat; Potentially Hazardous Food; Disposition*
Observation: The prepared ready-to-eat (RTE) deli meats in the walk-in refrigeration unit is not labeled with a "consume by" date.
Correction: Discard the food at this time. Ensure all prepared RTE food is mark with the name and ""consume by"" date on the container 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, sold or discarded within 7 calendar days or within 4 calendar days if held at 45°F. 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.
- Warewashing Machines, Manufacturers' Operating Instructions
Observation: The mechanical warewashing machine was not operating in accordance with the manufacturer's specifications. Machine to be repaired/ replaced as soon as possible. Currently using Dishmachine unit on a different floor of Hotel until this unit can be operational.
Correction: Operate the warewashing machine per affixed data plate specifications to ensure that equipment and utensils are properly cleaned and sanitized.
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06/11/2013 | Routine | |
Discussed proper glove use and reviewed food handler cards. Left employee policy with CFM. Discussed proper cooling methods. CFM will increase monitoring. Facility maintained clean and organized at time of inspection. Good managerial control observed. Recommended for Permit.
- Employee Health
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health and activities as they relate to diseases that are transmissible through food, including the date of onset of jaundice or of an illness due to Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus.
Correction: Have the license holder require employees or applicants report to the person in charge any information about their health and activities if they are diagnosed with or had a past illness from Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virusor Norovirus.
- Critical: Cooling*
Observation: Cooked pasta, made into pasta sald noted not being adequately cooled to prevent the growth of harmful bacteria. had been made the day before and was 47/ 48F
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and from 70°F to 41°F or below within 4 hours. 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.
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12/05/2012 | Routine | |
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