|
6
|
0
|
Proper eating, tasting, drinking or tobacco use |
Yes |
No
|
No |
2-401.11 (A). Employee beverages must be stored in a designated area where contamination of food, clean equipment, utensils, linens, and single-use articles cannot occur. - Observed an employee cup of water that was not provided with a lid stored on a shelf directly above bins of lemons and limes.
CDI - Employee beverage moved. |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. - Observed the handwash sink adjacent the entrance of the kitchen to be obstructed from use by a large rolling cart placed directly in front of the handwash sink.
CDI - Rolling cart moved, sink unobstructed.
6-301.11 Provide soap for handwashing at each handsink. -Pf - Observed the handwash sink adjacent the entrance of the kitchen to not be provided with soap at the time of the inspection.
CDI - PIC refilled soap dispenser. |
|
28
|
0
|
Toxic substances properly identified stored & used |
No |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf - Observed a white chemical spray bottle at the 3 compartment sink area that was not labeled as to its contents.
CDI - PIC labeled chemical bottle. |
|
37
|
2
|
Food properly labeled: original container |
No |
Yes
|
No |
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. - Observed a spice shaker stored on top of the kitchen opentop refrigerator that was not labeled as to its contents.
3-602.11(C) Bulk food available for consumer self-dispensing shall be prominently labeled in plain view with the manufacturer label provided with the food, or another method of identification that includes the information in 3-602.11 (B)(1), (2), and (6). - Observed the bulk cereal dispensers in the buffet area to not be provided with a label/placard that lists the ingredients, sub-ingredients, and allergens. REPEAT. Facility has corrected the previous violation cited under this code and has provided the bulk dispensers with labels of the food inside. |
|
43
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. - Observed the ice scoop for the ice machine to be stored with the handle in direct contact with the ice inside.
CDI - Scoop removed. |
|
51
|
1
|
Plumbing installed; proper backflow devices |
Yes |
Yes
|
No |
5-205.15 Maintain a plumbing system in good repair. - Observed the handwash sink in the dishwashing area to be provided with low water pressure. Handwashing is still achievable in the handwash sink but water pressure needs to be adjusted. REPEAT.
CDI - Hotel maintenance repaired the issue on site and sink was observed with sufficient water pressure. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. - Observed an accumulation of dust and debris on the ceiling and walls surrounding the ceiling vent above the dishwashing area handwash sink and above the “MerrySham” oven. |