14: Dishmachine at 155-156F, must be minimum of 160F. CA use triple sink until serviced
19: Egg patties at 130F, turkey sausage links at 115F, ham slices at 78F in chafing dish. All items placed in chafing dish at 6am, ham was placed in chafing dish to warm up, others taken from warmer. CA Explained that eggs and turkey links were being blocked from exposure to heat source by being in a pan then placed in a pan above heat source and that ham needs to be warmed in oven prior to being placed in chafing dish. Embargoed.
19: Egg patties at 80F sitting on stove top, placed to hold 10-20 min ago. CA embargoed
26: Raid bug spray stored in crate with cleaning supplies under oven. CA discarded
37: No sneeze guard, lid, or protective covering provided for food on ice available in self serving area (sliced melons, yogurt, salsa, etc)
Additional Comments
Received complaint from guest who stayed the week of 9/14/23 that they ate breakfast buffet (eggs, turkey sausage, sour cream, juice from dispeser) on 9/12/23 and became ill on 9/14/23 with abdominal cramps, vomiting, diarrhea, headache, and nausea. Guest stated that food tasted "stale/not freshly cooked" and fruit "tasted off" the next day.
Complete inspection performed
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
NA
13 Food separated and protected
Compliant
Observations
OUT
14 Food-contact surfaces: cleaned and sanitized
Observations
IN
15 Proper disposition of unsafe food, returned food not reserved
Compliant
Observations
NA
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
OUT
19 Proper hot holding temperatures
Observations
OUT
19 Proper hot holding temperatures
Observations
IN
20 Proper cold holding temperatures
Compliant
Observations
NO
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
37 Contamination prevented during food preparation, storage and display
