POOL BAR, ROOM SERVICE & RESTAURANT

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw burger patties over cooked salmon inside of reach in cooler at cook line. Chef placed items in correct storage order. Corrected On-Site

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed 17 packs of commercially processed reduced oxygen packaged tuna completely thawed and not completely removed from original packaging.

Intermediate - Handwash sink used for purposes other than handwashing. Observed ice dumped into hand wash sink in kitchen near walk in cooler.

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed 17 packs of commercially processed reduced oxygen packaged tuna completely thawed and not completely removed from original packaging.

Basic - Floor area(s) covered with standing water. Observed standing water inside of walk in coolers.

Basic - Ice scoop handle in contact with ice. Observed ice scoop handle at bar in contact with ice. Chef removed ice scoop. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Observed tongs stored on oven door handle in kitchen. Chef removed tongs. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed containers of raw shrimp stored over ready to eat hot dogs in speed rack in walk in cooler. Employee placed items in correct storage order. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw shell eggs stored over raw bacon inside of walk in cooler. Employee placed items in correct storage order. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand wash sink at bar.

Basic - In-use tongs stored on equipment door handle between uses. Observed tongs stored on oven door handle. Employee removed tongs. Corrected On-Site

Basic - In-use wet wiping cloth/towel used under cutting board. Observed towel under yellow cutting board on prep table. Chef removed towel. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. Observed hand wash sink near walk in cooler missing sign. Chef provided sign. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed fan guards in walk in cooler soiled with dust debris.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw shell eggs stored over raw bacon inside of walk in cooler.

Intermediate - Equipment drain line draining into handwash sink. Observed drain line draining into hand wash sink at prep station.

Basic - Food stored on floor. Observed plastic jar of pickles stored on floor inside of walk in cooler. Chef placed jar on shelf. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed fan guards soiled with dust debris in walk in coolers.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw shell eggs stored over raw bacon inside of walk in number 2.

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed hose bibb at dish station missing backflow preventer.

Intermediate - No soap provided at handwash sink. Observed no soap at outside bar area. Employee provided soap. Corrected On-Site

Basic - Ice scoop handle in contact with ice. Observed ice scoop handle in contact with ice at bar area. Employee removed scoop handle from ice bin. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Observed tongs stored on oven door handle. Chef removed tongs. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed cooking utensils in standing water of 112 F at cook line. Employee placed items on flat top stove to heat water. Corrective Action Taken

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Observed lights above sautée station missing light shield.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gasket soiled

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sliced chicken (46 F - Cold Holding); cheese (46 F - Cold Holding); lettuce (64 F - Cold Holding) located at top portion of prep cooler, across from cookline due to double panning of food containers, less than 4 hours. Chef added ice to pans to submerge containers to properly maintain temperatures at +or- 41F and below. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed sweet potatoes (129 F - Hot Holding) located at employee buffet line and ribs (103F - Hot Holding) located inside hotbox used to store food served to employees, less than 4 hours. Advised to chef to reheat. Corrective Action Taken

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed missing vacuum breaker on hose located in dish machine area.

Intermediate - Clam/mussel/oyster tags not marked with last date served. Observed some oyster tags not marked with last date served.

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed some sushi containing raw product not identified on menu.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels located at hand wash sink at the bar.

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Chef was provided with the employee food reporting agreement to print. Corrective Action Taken

Basic - Carbon dioxide/helium tanks not adequately secured. Observed tanks not properly secured located near beverage station.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed serving plates not inverted at employee buffet line. Chef was informed and inverted plates. Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed. Observed old license printed from October 1, 2023. Manager printed and posted new license. Corrected On-Site

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice build up in reach in freezer next to soda machine.

Basic - No handwashing sign provided at a hand sink used by food employees. Observed no hand sign near cold room. Chef was able to provide a new sign. Corrected On-Site

Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. Establishment using a reduced oxygen method for various cooked and raw food items, production time not labeled on packaging, observed inside walk in cooler.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Food debris inside oven

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed tomato sauce (50F - Cold Holding); feta cheese (50F - Cold Holding); yogurt (50F - Cold Holding) in reach in cooler, sauté station, as per operator held for one hour. Operator mved to ice bath to cool down. Corrective Action Taken

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Provided form and completed. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled fan cover in walk in cooler.

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. Observed rinse temperature 104°F.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed plates on top shelf in kitchen area. Operator covered. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. Observed in cold station area.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice cream reach in freezer

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed in kitchen area. Operator moved to stove to heat up. Corrective Action Taken