17: Observed hash browns in warmer box at 79 F that are hot held until needed and then recooked before being served. Corrective Action: discussed that potatoes must be reheated to proper temperature of 165 F, if previously cooked on a different day, or to 135 F , proper hot holding temperature and or must be cooked in an ongoing process instead of holding in Warmer until needed.
21: Improper disposition of ribeye in walk in cooler date marked for the begining ofmOctober. Corrective Action: disposed by employee 1 lb
37: No overhead or sneeze guard protection for pancakes, bread, or baked goods at continental breakfast self serve area.
50: 2 compartment sink in front of walk in cooler has a leak
53: Floor tile grouting throughout facility is deeeply grooved and hard to properly clean
55: Permit not posted .
56: Most recent inspection report not posted,
57:
Additional Comments
Discussed ensuring that ice bath for yogurt is used to ensure proper cold holding.
Discussed that Unlabeled bulk product in expo line must be labeled if put in new containers.
Follow up required to answer questions about reduced oxygen packaging.
Observations
IN
1 Person in charge present, demonstrates knowledge, and performs duties
Compliant
Observations
IN
2 Management awareness, policy present
Compliant
Observations
IN
3 Proper use of reporting, restriction & exclusion
Compliant
Observations
IN
4 Proper eating, tasting, drinking, or tobacco use
Compliant
Observations
IN
5 No discharge from eyes, nose, and mouth
Compliant
Observations
IN
6 Hands clean and properly washed
Compliant
Observations
IN
7 No bare hand contact with ready-to-eat foods or approved alternate method properly followed
Compliant
Observations
IN
8 Handwashing sinks properly supplied and adequate
Compliant
Observations
IN
9 Food obtained from an approved source
Compliant
Observations
NO
10 Food received at proper temperature
Compliant
Observations
IN
11 Food in good condition, safe, and unadulterated
Compliant
Observations
NA
12 Required records available: shell stock tags, parasite destruction
Compliant
Observations
IN
13 Food separated and protected
Compliant
Observations
IN
14 Food-contact surfaces: cleaned and sanitized
Compliant
Observations
IN
15 Proper disposition of unsafe food, returned food not reserved
Compliant
Observations
NO
16 Proper cooking time and temperatures
Compliant
Observations
OUT
17 Proper reheating procedures for hot holding
Observations
IN
18 Proper cooling time and temperature
Compliant
Observations
IN
19 Proper hot holding temperatures
Compliant
Observations
IN
20 Proper cold holding temperatures
Compliant
Observations
OUT
21 Proper date marking and disposition
Observations
NA
22 Time as a public health control: procedures and records
Compliant
Observations
NA
23 Consumer advisory provided for raw and undercooked food
Compliant
Observations
NA
24 Pasteurized foods used; prohibited foods not offered
Compliant
Observations
NA
25 Food additives: approved and properly used
Compliant
Observations
IN
26 Toxic substances properly identified, stored, used
Compliant
Observations
NA
27 Compliance with variance, specialized process, and HACCP plan
Compliant
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
OUT
50 Sewage and waste water properly disposed
Observations
OUT
53 Physical facilities installed, maintained, and clean
