ROUTINE INSPECTION
Note: - Facility has a downstairs basement with the following items: * large caged room to store liquor * a janitorial sink with separate faucets for hot and cold water affixed with a soap dispenser and paper towel dispenser (not in use) * a walk in cooler for prepackaged alcoholic beverages (used by this facility) * a second walk in cooler with an internal walk in freezer ( Per PIC the hotel uses the cooler to store whole fruits for self service at front desk) *a red quarry tiled room with a single basin sink with two integral drainboards, a handwash sink, and a floor sink. (room is unused, has a service window to hotel employee break room) * staff restrooms and customer restrooms are also in the basement. (hotel maintains the restrooms) This basement area will require a separate environmental health permit. A FP06 or FP29 permit may be applicable, however, further evaluation is required. - Facility has a bar at the banquet room across the hallway from the restaurant in the hotel. The bar is equipped with the following items: * 2x handwash sinks built into wells * A sink at the back counter * An undercounter dishwasher * A 2 door undercounter cooler * A floor drain Per manager, the bar is only used for banquets. A separate permit will be required to be issued for the bar. - There is an upstairs pantry room with a coffee machine and handwash sink. A separate permit will be required to be issued for the pantry room.
4 reported violations
- K09: Proper cooling methodsCritical
Potentially Hazardous Foods (cream based sauce and soup) in the walk in cooler measured between 80-100F at 5 pm. Per chef, they had been cooling since 1:11 pm with the time stamped sticker. [CA] After heating or hot holding, Potentially Hazardous Foods (PHFs) shall be cooled rapidly from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 hours. Approved cooling methods include: 1) Placing the food in shallow pans 2) Separating the food into thinner or smaller portions. 3) Using rapid cooling equipment (Ex. blast chiller) 4) Using containers that facilitate heat transfer (ex. stainless steel) 5) Adding ice as an ingredient. 6) Using ice paddles 7) Using an ice bath and stirring frequently 8) Accordance with a HACCP plan. Cooling foods shall have enough space around the containers for cold air to circulate, be loosely covered, or uncovered and stirred as frequently needed to evenly cool. [COS] Items were discarded. See VC&D report.
- K45: Floor, walls, ceilings: built,maintained, clean
The FRP near the cookline at the salad prep area is detaching from the wall. [CA] Repair the wall with a durable, smooth, nonabsorbent, and easily cleanable surface.
- K27: Food separated and protected
Raw beef was found stored above ice cream in the undercounter cooler at the salad prep area. [CA] All food shall be separated and protected from cross-contamination. Store all raw meat or other raw products of animal origin below ready-to-eat food items.
- K21: Hot and cold water available
Repeat Violation: The customer restroom handwash stations lack hot water. [CA] Handwashing facilities shall be equipped to provide minimum 100°F water under pressure for a minimum of 15 seconds. Handwashing facilities equipped with a mixing valve that is not readily adjustable at the faucet, shall provide warm water at least 100°F, but not greater than 108°F.