1: Employee unable to demonstrate food safety knowledge. CA spoke with hotel manager about proper training and Spanish food safety class.
8: No paper towels at hand sink. CA spoke with hotel manager, paper towels provided
20: Commercially bagged eggs at 66F stored on prep table for 30 min. Employee stated they were thawed using cold running water and are left on table until needed. CA embargoed and explained proper thawing and that eggs must be kept below 41F
20: Single serve cream cheese at 47F in reach in cooler 1, cooler reading 55F. CA had all TCS food moved to reach in cooler 2 and had cooler temp lowered. Will return when serviced
26: Chemical spray bottle stored next to food on prep table in the kitchen. CA had moved
33: Bagged commercially cooked sausage set out to thaw at room temp, currently at 34F. Had placed in reach in cooler
37: Apples stored uncovered in guest self serve area. Must be under sneeze guard or individually wrapped.
43: Paper plates stored facing up in guest self serve area, must be placed face down to avoid contamination
43: Box of single use cups stored on the floor in kitchen
46: Test strips are discolored and appear to have been wet
Additional Comments
No comments
Observations
OUT
1 Person in charge present, demonstrates knowledge, and performs duties
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
OUT
8 Handwashing sinks properly supplied and adequate
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
NA
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
NA
16 Proper cooking time and temperatures
Compliant
Observations
IN
17 Proper reheating procedures for hot holding
Compliant
Observations
NA
18 Proper cooling time and temperature
Compliant
Observations
IN
19 Proper hot holding temperatures
Compliant
Observations
OUT
20 Proper cold holding temperatures
Observations
OUT
20 Proper cold holding temperatures
Observations
NA
21 Proper date marking and disposition
Compliant
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
OUT
26 Toxic substances properly identified, stored, used
Observations
NA
27 Compliance with variance, specialized process, and HACCP plan
Compliant
Observations
OUT
33 Approved thawing methods used
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
OUT
43 Single-use/single-service articles; properly stored, used
Observations
OUT
43 Single-use/single-service articles; properly stored, used
Observations
OUT
46 Warewashing facilities, installed, maintained, used, test strips
