|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
Yes |
4-501.112 Mechanical Warewashing Equipment, Hot Water Sanitization Temperatures - PF. Observed dish machine high temperature sanitizing water reached only 140F. Engineering department was called in and replaced the heating element during inspection. Repair was not finished before inspection was complete. VR - will return l;ater today to ensure repair has been successful. Meanwhile, dishes are being saved for later processing. 4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P. Observed one bucket of multi-quat sanitizer was measuring 100 ppm quat rather than required 150-400 ppm quat. CDI - bucket refilled with sanitizer at proper strength. |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P. Observed one pan of sausage patties in hot box were holding at 133F. CDI - reheated to above 165F and hot box turned up. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P. Hold cold TCS foods at or below 45F at all times unless using Time as a Public Health Control. Observed concierge dining room had canteloupe, honeydew, and hard boiled eggs sitting out for service while measuring between 63F and 66F. CDI - items voluntarily discarded and replaced with cold items. Maintain over ice as is done in main buffet or on Time, as detailed in 3-501.19. |
|
23
|
0.50
|
Consumer advisory provided for raw or undercooked foods |
Yes |
No
|
No |
3-603.11 Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens - PF. Observed incomplete disclosure on all day menu. CDI - menu was corrected and reprinted during inspeciton. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
3-306.11 Food Display-Preventing Contamination by Consumers - P. Observed buffet service in concierge dining room had food available for self-service with no barrier of any sort between consumer and food. Hot foods were offered in covered chafing dishes but cut fruit, peeled hard boiled eggs, and oatmeal condiments were all offered with no protection for sneeze contamination. CDI - sneeze guard was retrieved and added. |