KENSINGTON BRIGHTON POINTE

Basic - Carbon dioxide/helium tanks not adequately secured. In front counter area, near soups.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Refrigerators gaskets at bar area have accumulated mold like substance

Basic - Utensils in poor condition. At triple sink area, observed rubber spatulas with cuts and gouging. Operator discarded items Corrective Action Taken

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Walk in cooler observed raw turkey over cooked chili. Operator rearranged products Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. In walk in cooler, observed one gallon of homemade ranch dressing, 9-7, and one gallon of homemade blue cheese dressing Operator discarded products.

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. In walk in cooler, observed one gallon of homemade ranch dressing, 9-7, and one gallon of homemade blue cheese dressing Operator discarded products.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade is soiled d

Intermediate - Handwash sink not accessible for employee use at all times. At snack bar window, observed utility cart blocking Hand washing sink

Intermediate - Spray bottle containing toxic substance not labeled. In dishwasher area

Basic - Single-service articles not stored inverted or protected from contamination. To go boxes not inverted behind bar. Operator inverted boxes Corrected On-Site

Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. In walk in cooler observed pulled pork 9-23 reduced oxygen packaged. Operator opened bags. Corrected On-Site

Intermediate - Basic - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination different than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants.

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. The smoked salmon on the menu is not identified as raw or under cooked.

Basic - Carbon dioxide/helium tanks not adequately secured. There are unsecured carbon dioxide tanks by the bag in box storage rack. Operator chained the carbon dioxide tanks. Corrected On-Site

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 100ppm). Operator adjusted the levels in the sanitizer buckets by hand and contacted for repair. Corrective Action Taken

Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Dishwasher final temp is 151.7 per discussion operator began using triple sink as a sanitizer. Corrective Action Taken

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood Filters have accumulated grease and debris

Intermediate - Written procedures for use of time as a public health control to hold time/temperature control for safety food filled out incorrectly. Discussed with operator proper written procedures and provided operator with time as a public health control form.

Basic - Accumulation of black/green mold-like substance in the interior of the large ice machine/bin next to sandwich station.

Basic - Carbon dioxide/helium tanks not adequately secured inside kitchen next to dining room entrance.

Basic - Old labels stuck to food containers after cleaning on dish rack next to cook line.

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Vacuum sealed onions dated 11/03/2021 frozen. Pulled from freezer 11/14/2021. Operator discarded.

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Vacuum sealed onions dated 11/03/2021 frozen. Pulled from freezer 11/14/2021. Operator discarded.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Double door glass cooler, cut melon (45 - Cold Holding); cole slaw (45); green goddess dressing (45); operator stated cooler was under heavy used. Door was kept closed for extended period of time and temperatures dropped, cole slaw (43 - Cold Holding). Corrected in site. Reach in cooler in kitchen line across from stove. cook pasta (49 - Cold Holding); cream (50 - Cold Holding). Operator discarded items.

Intermediate - Handwash sink used for purposes other than handwashing. Knife in sink. Operator removed item. Corrected On-Site

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. All hand wash sinks no hot water. Operator adjusted hot water heater. Water reached over 100°F. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging on oven door handle. Operator removed and stored correctly. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. Multiple hand washing sinks, no paper towels, no hand soap, no sign. All sinks corrected on site.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet cloth in bucket containing cleaning solution. Operator moved cloth to sanitizing solution. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Multiple containers not labeled. Operator added correct labels. Corrected On-Site