1: Pic does not have basic food safety knowledge. Discussed date marking, cold holding, setting up three comp sink, and consumer advisory.
4: Observed two employees eating in the kitchen area. Discussed proper areas to eat and drink.
14: 3 comp sink not set up properly, and there was not a sanitization level at three comp sink. Discussed the proper way to set up three comp sink and sanitization level.
20: Milk on breakfast bar above 41 degrees F. Shelled eggs on counter in bowl to make eggs cooked to order. Embargoed milk and eggs. A waning letter will be requested due to this priority item violation being noted on two consecutive inspections in a row.
21: Several items in ric with not date marked, and employees were unsure when items were prepared or opened. Deli ham and turkey, sausage gravy, cooked shrimp, deli sliced chicken, precooked sausage. Embargoed food.
23: Reminder on breakfast menu but there was not disclosure on menu for eggs cooked to order. Need reminder at the bottom of the paper menus as well.
35: Baked biscuits stored in plastic grocery type bag in ric.
37: Employee purse and jacket stored with sauces and crock pot underneath prep table in kitchen.
45: Nozzle for soda at the bar dirty.
Additional Comments
Seats 81. Provide applicable fact sheets to operator regarding observed Priority Items. Discussed implementing a Risk Control Plan (RCP) in order to obtain active managerial control over repeated Priority Items. Advised operator I was available to assist with developing the RCP. Lady in the kitchen only spoke Spanish. Used translate app and translator from the hotel. A follow up inspection will be performed within 10 days to verify compliance of all priority item violations.
Observations
OUT
1 Person in charge present, demonstrates knowledge, and performs duties
COS
Observations
IN
2 Management awareness, policy present
Compliant
Observations
IN
3 Proper use of reporting, restriction & exclusion
Compliant
Observations
OUT
4 Proper eating, tasting, drinking, or tobacco use
COS
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
OUT
14 Food-contact surfaces: cleaned and sanitized
COS
Observations
IN
15 Proper disposition of unsafe food, returned food not reserved
Compliant
Observations
NO
16 Proper cooking time and temperatures
Compliant
Observations
NO
17 Proper reheating procedures for hot holding
Compliant
Observations
NO
18 Proper cooling time and temperature
Compliant
Observations
IN
19 Proper hot holding temperatures
Compliant
Observations
OUT
20 Proper cold holding temperatures
COSRepeat
Observations
OUT
21 Proper date marking and disposition
COS
Observations
NO
22 Time as a public health control: procedures and records
Compliant
Observations
OUT
23 Consumer advisory provided for raw and undercooked food
COS
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
35 Food properly labeled; original container, required records available
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
OUT
45 Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
