Discussed the following with the person in charge:
1) the new handsink in the hotel lobby
2) employee health policy
3) dumpster
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The handsink in the hotel lobby is not sealed to the adjoining walls.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Handwashing Cleanser - Availability
Observation: Soap was not provided at the hand washing lavatory in the hotel lobby.
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
- Hand Drying Provision
Observation: No disposable towels were provided at the hand washing lavatory in the hotel lobby.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
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08/20/2015 | Routine | |
Discussed with the person in charge - hand sink is required in the breakfast area
No violation noted during this evaluation. | 02/09/2015 | Risk Factor | |
Discussed with the person in charge:
1. set up of the 2-compartment sink
2. demonstration of knowledge
- Critical: Demonstration of Knowledge* (repeated violation)
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: Time as a Public Health Control*
Observation: Observed that the 2% milk on the breakfast bar for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
- Toilet Rooms - Enclosed
Observation: Toilet room door is not provided with a self-closing door.
Correction: Provide a self-closer for the toilet room door. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
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08/25/2014 | Routine | |
Discussed with the person in charge:
1. demonstration of knowledge - the person in charge attended food safety class on 2/7/14 - certificate has not been received yet
2. thank you for correcting the hazards noted on 1/28/14
No violation noted during this evaluation. | 02/10/2014 | Follow-up | |
Discussed with the person in charge:
1. set up of a 2-compartment sink - sample given
2. attendance at a food safety class - information given
3. testing of sanitizer
*4. a back flow preventer device is required on the coffee machine
Allergens and Big 5 food bourne illness handouts given
* - critical item
- 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: Employee Health*
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health and activities if they are suspected of causing, or being exposed to a confirmed disease outbreak caused by Salmonella Typhi, Shigella spp., Escherichia coli O157:H7 or Hepatitis A virus.
Correction: Have the license holder require employees or applicants report to the person in charge if they meet one or more of the following high-risk conditions: Is suspected of causing, or being exposed to, a confirmed disease outbreak caused by S. Typhi, Shigella
- Critical: Equipment and Utensils - Before Use After Cleaning*
Observation: Per discussion with the person in charge, the equipment is not being washed and sanitized in the 2-compartment sink.
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.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose
Observation: The handwash station is being used to clean equipment and utensils.
Correction: The handwash facility identified above is to be used for washing hands only
- Handwashing Cleanser - Availability (corrected on site)
Observation: Soap was not provided at the hand washing sink.
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
- Hand Drying Provision
Observation: No disposable towels were provided at the hand washing sink.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
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01/28/2014 | Risk Factor | |
Discussed with the person in charge:
1. facility using time as a public health control for milk - time log reviewed
2. facility very clean and well maintained
3. no foods were available for temperature taking
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Surfaces of the spouts for the coffee urns that are in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris.
Correction: Clean the surface of equipment at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the white containers holding the single service utensils have accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Refuse - Covering Receptacles
Observation: Dumpster or outside refuse container was open or uncovered.
Correction: Cover all waste containers when not in continuous use.
- Refuse - Maintaining Refuse Areas and Enclosures
Observation: Trash and litter were observed adjacent to the refuse container outside the facility.
Correction: The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
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07/10/2013 | Routine | |
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