THE CLEMENT HOTEL - KITCHEN

Soiled wiping cloths noted on cutting boards throughout. [CA] Store soiled wiping cloths in sanitizer bucket at 200 ppm quat ammonium in between uses.

Lack of sneeze guard for self serve breakfast (congee, fried rice, miso soup) in ceramic pots. [CA] Provide a sneeze guard to protect from droplet contamination.

Measured cooked bacon in container at 70F. [CA] Maintain potentially hazardous foods 41F and below. [COS] Bacon was relocated to refrigerator to cool down.

Observed a bowl inside the hand sink, tomatoes and bacon on counter of the hand sink. [CA] Keep hand sink unobstructed. Store food away from hand sink to prevent contamination.

Measured cooked bacon on hand sink counter at 67F. Measured scallops at 43F in back refrigerator unit. [CA] Maintain potentially hazardous food 41F and below. [COS] Bacon was placed in refrigerator to cool down. NOTE: After bacon is cooked, store in container no more than 2 inches stacked high in refrigerator during breakfast service.

Observed raw eggs above ready to eat food in refrigertor behind cook line. [CA] Store raw eggs below ready to eat food. [COS]

Measured salmon, tenderloin measuring between 47-48F in upright unit in the back area. [CA] Maintain potentially hazardous food 41F and below. Add ice to these food containers and cool down rapidly to 41F. Measured bacon at 73F on counter. [CA] Maintain potentially hazardous food 41F and below. Bacon was discarded in trash.