Discussed employee health with the person in charge.
- Critical: Cooling* (corrected on site)
Observation: Sausage gravy from a can that was opened at 05:30AM from ambient temperature was observed in the walk-in cooler at 53F.
Correction: The operator placed the gravy into the freezer to rapidly cool. Food at ambient temperature must be cooled 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.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: Grilled vegetables (dated 12/10), red sauce (dated 12/08), and rice (dated 12/05) were observed past the code date.
Correction: The operator voluntarily discarded the food items. The operator will ensure that all food is consumed or discarded by the code date.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods (repeated violation)
Observation: A review of the menu with the foodservice operator indicates that there is no consumer advisory for burgers that may be served raw and/or undercooked
Correction: The operator stated that the menu is in the process of being updated by Hilton. If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.
- Handwashing Cleanser - Availability (corrected on site)
Observation: Soap and paper towels was not provided at the hand washing lavatory in the bar area.
Correction: The operator placed soap and paper towels at the hand washing station. 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.
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12/21/2015 | Routine | |
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: Raw and/or undercooked hamburger is/are provided on the menu, menu board, table tent or brochure without proper disclosure.
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods and identification of the animal-derived foods by asterisking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
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01/27/2015 | Routine | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Shredded Cheddar Cheese, Parmesan cheese, French toast mix, Blue Cheese, milk, baked potatoes, NY Strip, Ribs, Orzo, Tomatoes Mashed Potatoes, Blue cheese cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Manager voluntarily discarded food due to being out of temperature more than four hours. Discard all potentially hazardous food that has been out of temperature more than four hours.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods (repeated violation)
Observation: A review of the menu with the foodservice operator indicates that there is no consumer advisory for the New York Strip that may be served raw and/or undercooked
Correction: If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.
- Critical: Equipment - Food Contact Surfaces and Utensils (corrected on site)
Observation: Slicer was observed soiled.
Correction: Clean food contact surfaces of equipment and utensils between and after uses to prevent cross contamination. Take apart slicer, wash, rinse and sanitize.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory in the kitchen.
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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11/18/2013 | Routine | |
Facility clean and well maintained. Dish machine effective. Discussed proper thawing of salmon, only prior to service.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The prepared ready-to-eat (RTE) @FOOD@ in the refrigeration unit is not properly dated for disposition.
Correction: Mark the name and "consume by" date on the container of RTE foods 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 or sold within 7 calendar days. 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: Food - Consumption of Raw or Undercooked Animal Foods
Observation: The raw and/or undercooked foods provided on the menu, menu board, table tent or brochure do not provide a disclosure statement.
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods and identification of the animal-derived foods by astericking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces:bar gun
Correction: Clean and sanitize these surfaces for food contact.
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02/27/2013 | Routine | |
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