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10: 3030 No hand drying provisions were provided at the handwashing sink in the bar area hand sinks.
Corrective Actions: Repair the continuous towel system. Continuous towel systems shall supply the user with a clean towel to allow employees to properly dry their hands after handwashing. Corrected on site.
10: 3045 A sign or poster that notifies food employees to wash their hands is not provided and/or is not clearly visible at all handwashing sinks used by food employees. Observed signage missing from locations within the bar area, public bathrooms, and beverage station.
Corrective Actions: Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands.
10: 3020 Observed that hand soap was not provided at each handwashing sink.
Corrective Actions: Provide hand soap at each hand sink to allow employees to properly wash their hands. Observed missing soap dispensers at the bar hand washing sinks. Corrected on site.
36: 1190 The food temperature measuring device located in the walk-in (catering) cold holding was not available.
Corrective Actions: Ambient air and water temperature measuring devices that are scaled in Celsius or dually scaled in Celsius and Fahrenheit shall be designed to be easily readable and accurate to a +/-1.5°C in the intended range of use. Install new ambient thermometer in catering walk-in cooler. Corrected on-site.
47: 1570 Observed excessive frost build up in walk-in cooler.
Corrective Actions: Repair walk-in cooler to avoid the build-up of frost..
48: 1370 The chemical sanitizer was too weak at the bar area dishwasher.
Corrective Actions: Operate the ware washing machine per affixed data plate specifications to ensure that equipment and utensils are properly cleaned and sanitized. Redirect glassware into kitchen ware washer until repairs are made to the dishwasher located in the bar area.
All alleged violations and corrections were discussed with the Certified Food Protection Manager (CFPM)
| Description | Temperature | State of Food |
| Salmon raw CP in reach in cooler drawer | 41 °F | Cold Holding |
| Pico degalo @ reach in cooler prep | 41 °F | Cold Holding |
| Beef sirloin raw @ reach in cooler drawer | 41 °F | Cold Holding |
| Sliced tomato @ reach in cooler prep | 41 °F | Cold Holding |
| Sliced cheese @ walk in cooler banquet | 41 °F | Cold Holding |
| Beef chilli @ steam table | 179 °F | Cold Holding |
| Precooked beef @ reach in cooler prep | 41 °F | Cold Holding |
| Precooked chicken @ reach in cooler drawer | 41 °F | Cold Holding |
| Beef sirloin @ walk in cooler | 35 °F | Cold Holding |
| Beef filet @ reach in cooler drawer | 41 °F | Cold Holding |
| Machine Name | Sanitization Method | Thermo Label | PPM | Sanitizer Name | Sanitizer Type | Temperature |
| Hobert CL44EN Catering area | Heat | tempthermolabel | 160 °F | |||
| Hobart C44LN | Heat | tempthermolable | 160 °F | |||
| Perlick PKBRZ4R | chemical | 0 | Chlorine | Bleach |
| Description | Temperature |
| Water @ warewasher hand sink banquet | 102 °F |
| Water @ hand sink | 120 °F |
| Reach in drawer cooler prep | 29 °F |
| Reach in freezer - slacking fries | 25 °F |
| Reach in cooler drawers banquet | 37 °F |
| Reach in cooler | 35 °F |
| Walk in cooler | 41 °F |
| Walk in cooler banquet | 41 °F |
| Water @ bar hand sink | 104 °F |
| Reach in cooler | 35 °F |
| Reach in cooler | 33 °F |
| Walk in freezer catering | 0 °F |
| Reach in cooler drawer | 35 °F |
| Water @ 3 vat sink w/200 ppm sanitizer | 126 °F |