Discussed the following with the person in charge (PIC):
1. Ensure that their is a person in charge that oversees the kitchen and breakfast service during operating hours and ensure that the PIC has food safety training.
2. Ensure that all employees that work in the kitchen are knowledgeable of the employee health policy. FDA Form 1-B was given to the person in charge.
Observed the overall facility clean.
- Critical: Person in Charge - Assignment of Responsibility* (corrected on site)
Observation: The person in charge was not available at the time of inspection. The employee working the front desk was filling in as the breakfast attendant for today. The hotel manager was also not available during the inspection. The person in charge (hotel manger) arrived at the facility at the end of the inspection.
Correction: The permit holder shall designate a person in charge who is authorized to monitor and manage all food establishment operations and who is authorized to take actions to ensure that the Regulations' objectives are fulfilled.
- Person in Charge
Observation: Employees are not properly trained in food safety as it relates to their assigned duties.
Correction: Train all employees in food safety as it relates to their assigned duties.
- Person in Charge
Observation: Food employees are not informed of their responsibility to report to their PIC information concerning their health and activities as they relate to diseases transmitted through food.
Correction: PIC is to advise employees of their responsibility to report in accordance with law information concerning their health and activities as they relate to diseases transmitted through food.
- Food Display
Observation: The peeled hard boiled eggs and shredded cheese on display at the breakfast bar are not protected from contamination.
Correction: Protect food on display by the use of packaging - counter, service line, or salad bar food guards - display cases - or other effective means to prevent contamination.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: The following foods hot holding at improper temperatures on the breakfast buffet: scrambled egg patty-104°F, sausage patty-96°F. The employee rapidly reheated these items in the oven to a temperature greater than 165°F.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: The following foods cold holding at improper temperatures on the breakfast buffet: shredded cheese-54°F, hard boiled eggs (peeled)-57°F, waffle batter-48°F. These foods were on the breakfast bar for less than 4 hours (about 1.5 hours) so the employee relocated the cheese and eggs to the reach-in cooler and the waffle batter will be discarded at the end of the breakfast service (less than 4 hours).
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Temperature - Food Temperature Measuring Devices - Provided
Observation: There is no food temperature measuring device.
Correction: Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment.
- Equipment - Cooking and Baking Equipment
Observation: The cavities of both microwave ovens are observed soiled.
Correction: Using the manufacturer's recommended cleaning procedure, clean the microwave oven at least every 24 hours.
- Maintenance Tools - Storing Maintenance Tools
Observation: Shovel and vacuum cleaner stored in the kitchen in such a way that it may contaminate equiopment.
Correction: Maintenance equipment supplies and tools such as brooms, mops, vacuum cleaners, and similar items must be stored so they do not contaminate food equipment, utensils, linens, and single-service and single-use articles.
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01/27/2016 | Routine | |
Discussed the following with the person in charge (PIC):
1. Waffle batter in the dispenser at the breakfast bar. Recommend preparing the batter prior to service and cooling it down to 41°F prior to placing it into the waffle dispenser or using time as a public health control. The PIC decided to prepare the batter in advance, cool it to 41°F or below in the reach-in refrigerator, and then place it into the dispenser. The batter will be prepared the day before service to allow sufficient time to cool it from ambient air temperature to 41°F or below (within 4 hours). A sample time control plan will also be emailed to the PIC and general manager as another option. If this option is used the time control plan must be completed by the PIC and then reviewed and approved by the health department prior to implementing it.
2. The PIC is planning on completing the ServSafe course by March 15, 2015. The PIC has been studying on his own and was able to correctly answer questions relating to food safety (cold holding, hot holding and reheating temperatures and proper sanitizer concentration).
The deficiencies noted on the previous report have been corrected including the recommendations noted under the comments section. Thank you.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Waffle batter in the waffle dispenser cold holding at improper temperatures. The temperature was 65°F. The batter was prepared at approximately 6:15 AM. The person in charge (PIC) discarded the batter (breakfast ended at 9:30 AM and the batter was discarded afterward).
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
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02/27/2015 | Follow-up | |
Discussed the following with the person in charge (PIC):
1. Attending an accredited food safety training course.
2. Replacing the dispenser that is used for the lemon water. The interior of the dispenser is pitted and no longer easily cleanable.
3. Recommended placing thermometers inside the reach-in cooler that is used to store breads and muffins.
A follow-up inspection will be conducted on or about February 27, 2015.
- Critical: Demonstration of Knowledge* (repeated violation)
Observation: The person in charge failed to state the required temperatures and holding times for the following conditions of potentially hazardous food: (1) Refrigerated storage, (2) Hot holding, and (3) Reheating.
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: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Waffle batter in the waffle dispenser is cold holding at improper temperatures. The temperature was 76°F. The person in charge (PIC) stated that the batter was made approximately 30 minutes prior and was placed into the dispenser without ice packs. The PIC removed the waffle batter from the dispenser and placed it into the reach-in cooler.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Sanitizing Solutions, Testing Devices (repeated violation)
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions. Observed a chlorine test kit but chlorine is not used. The PIC removed the chlorine test kit from the kitchen.
Correction: Obtain a quaternary ammonium test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The 3 compartment sink is not sealed to adjoining equipment or walls.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Non-Food Contact Surfaces
Observation: The nonfood contact surfaces of the interior of the oven has accumulations of grease and food debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Lighting, Intensity (repeated violation)
Observation: Less than 20 foot candles of light was noted in the dishwashing area (where the 3 compartment sink is located). Observed only 12 foot candles of light.
Correction: Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site) (repeated violation)
Observation: Two spray bottles of cleaning solution (disinfectant) are not properly labeled. The PIC discarded the contents of one bottle and labled the other bottle.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: The quaternary ammonium sanitizer being applied to food contact surfaces in the 3 compartment sink is too strong and does not meet the requirements of 40 CFR 180.940. Observed the concentration greater than 500 ppm. The manufacturer's requirement is 200 ppm. The PIC made a new solution that measured at 200 ppm.
Correction: Utilize only quatenary ammonium sanitizer that meet the requirements of 40 CFR 180.940 when applying to food contact surfaces
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01/29/2015 | Routine | |
Abbreviations: PIC-person in charge, RIC-reach-in cooler, RIF-reach-in freezer, TCS-temperature control for safety
Discussed the following with the PIC:
1. Attending a food safety training course.
2. All hot foods on the bar are discarded at the end of breakfast service.
3. Ensure that all spray bottles that store cleaning solutions are properly labeled.
Observed good holding and reheating temperatures of TCS foods and the overall facility clean.
- Critical: Demonstration of Knowledge*
Observation: The person in charge failed to state the required temperatures and holding times for the following conditions of potentially hazardous food: (1) Refrigerated storage, (2) Hot holding, and (3) Reheating.
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.
- Temperature - Food Temperature Measuring Devices - Provided
Observation: The person in charge could not provide a food temperature measuring device.
Correction: Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment.
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the multi quat chemical sanitizing solution. Observed a chlorine test kit but chlorine is not used.
Correction: Obtain a quat sanitizer test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Kitchenware and Tableware
Observation: Single-service forks, spoons, and knives on the breakfast bar are not displayed or dispensed so that the food- or lip-contact surfaces are protected from contamination. Observed the utensils stored haphazardly in the dispensing canisters with the food contact surfaces stored outward.
Correction: Handle, display, or dispense single-service and single-use articles so the food- or lip-contact surface are protected from contamination.
- Lighting, Intensity
Observation: Less than 20 foot candles of light was noted in the warewashing area (where the 3 compartment sink is located). Observed only 11 foot candles of light. The ceiling lights in that area are not working.
Correction: Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Working containers, 2 spray bottles, of cleaners are not properly labeled. The PIC could not identify the chemicals and discarded the contents of both bottles.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Containers of cleaning supplies not stored separately from insecticides or rodenticides. Observed a can of bug spray stored with cleaners in the kitchen. The PIC stated that she does not use the bug spray and discarded it.
Correction: Store detergents, sanitizers, related cleaning or drying agents and caustics, acids, polishes and other chemicals separately from insecticides and rodenticides.
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06/30/2014 | Routine | |
Very clean establishment. Sanitizing procedures for 3 basin sinks well documented and posted. Employee Health information.
- Equipment and Utensils, Air-Drying Required (corrected on site) (repeated violation)
Observation: Observed clean dishes and utensils stored on soiled towels in kitchen.
Correction: Recommend utensils and dishes be stored on sanitized surface after being cleaned and sanitized. Repeat, Corrected.
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01/24/2014 | Routine | |
- Critical: Hands - When to Wash* (corrected on site)
Observation: Observed glove use, hands not washed prior to putting on gloves.
Correction: Recommend hands be washed before putting on gloves.
- Equipment and Utensils, Air-Drying Required (corrected on site)
Observation: Observed cleaned utensils stored on dirty towel.
Correction: Redommend cleaned and sanitized utensil be stored on clean surface to dry.
- Critical: Plumbing System Maintained in Good Repair*
Observation: Observed sink fixture in ladies rest-room in need of repair.
Correction: Recommend hand sink plumbing fixture be repaired.
- Toilet Room Receptacle Covered
Observation: Observed trash container in ladies rest-room without lid.
Correction: Recommend covered trash container be available in ladies bath.
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07/26/2013 | Routine | |
Food not being served at time of inspection. Low customer volume. Food unused discarded at end of buffet time. Clean, well organized establishment. Juice machine serviced regularly by purveyor.
No violation noted during this evaluation. | 01/24/2013 | Risk Factor | |
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