PROVIDENT AT THE BLUE

High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Observed no sneezeguards or proper protection of bread, bagels, muffins, croissants, pastries, raisins, brown sugar and nuts provided at breakfast buffet area. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cut melon (54F - Cold Holding); individual butter packet (70F - Cold Holding); milk (98F - Cold Holding) located at breakfast buffet, less than 4 hours. Manager immediately directed employee to place into walk in freezer for rapid cooling. Discussed 4hr - Time as a Public Health Control and provided procedure form. Corrective Action Taken Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled soda nozzle at bar area. Warning

Intermediate - Handwash sink does not have enough water pressure to properly wash hands located in front of elevator at kitchen area. Warning

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. At time of inspection used an irreversible registering temperature label to test surface temperature during final rinse at kitchen dish machine, label indicated that surface temperature did not reach 160F and above. Repeat Violation Warning

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Establishment provided a digital laser thermometer that takes surface temperatures but cannot be placed into dish machine during the rinse process, while dish machine is running. Repeat Violation Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink located next to walk in cooler at kitchen area. Warning

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 raw salmon not removed from commercially processed reduced oxygen packaging prior to thawing, stored in reach in cooler drawers, across from cookline. Chef removed salmon from ROP packaging. Corrected On-Site Warning

Basic - Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine. Temperature rinse gauge not functioning on hot water sanitizing dish machine at kitchen area. Repeat Violation Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled top exterior of kitchen dish machine. Warning

Basic - Salad bar/buffet plates/bowls not properly protected or inverted to prevent contamination. Observed plates and bowls provided at breakfast buffet not kept inverted. Warning

Basic - Straws/ stir straws provided for customer self-service not individually wrapped or in an approved dispenser. Observed stir straws provided at self service coffee station at dinning area, not individual wrapped or protected. Warning

High Priority - Raw animal food stored over or with unwashed produce. Observed a box of raw shell eggs stored over bags of carrots and celery inside walk in cooler. Repeat Violation Warning

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Corrected On-Site Repeat Violation Warning

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 and tested surface temperature of dishwasher using thermal testing strips and surface temperature did not reach 160F and above, at hot water sanitizing dish machine. Establishment has a three compartment sink setup using DDBSA Sink and Surface Cleaner. Warning

Intermediate - Manager or person in charge lacking proof of food manager certification. None provided at the time of inspection. Provided list of accredited examination providers for Food Manager Certification to Operator. Warning

Intermediate - No (DDBSA Sink and Surface Cleaner) chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. None provided at time of inspection. Warning

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Establishment uses a hot water sanitizing dish machine, no measuring device provided. Warning

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. Corrective Action Taken Repeat Violation Warning

Basic - Accumulation of debris on top exterior of warewashing machine located at kitchen area. Warning

Basic - Bowl or other container with no handle used to dispense food located in a container of Panko bread crumbs at dry storage area. Warning

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed large plastic containers on top shelf of storage rack, not kept inverted, located next to three compartment sink. Warning

Basic - Cloth used as a food-contact surface. Observed wiping cloths lining food containers of raw shelled eggs and raw pork chops stored at kitchen area. Chef removed wiping cloths from food containers. Corrected On-Site Warning

Basic - Current Hotel and Restaurant license not displayed. Observed Hotel and Restaurant license dated October 1, 2023 posted on bulletin board at hotel office area. Warning

Basic - Cutting board grooved cut marks on cutting boards at kitchen prep cooler, across from cookline. Repeat Violation Warning

Basic - Floor soiled/drain has accumulation of debris. Observed soiled floor drain located across from kitchen fryer station. Warning

Basic - Food stored on floor. Observed boxes of flank steak and raw chicken breast on floor of walk in freezer. Warning

Basic - Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine. Observed final rinse temperature gauge on hot water sanitizing dish machine not functioning, gauge does not move during rinse process, unable to determine accurate temperature. Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled reach in cooler gaskets at bar area. Warning

Basic - Working containers of food removed from original container not identified by common name. Observed food storage container of Panko bread crumbs not labeled located at dry storage. Warning

High Priority - - From initial inspection : High Priority - Dishmachine quaternary ammonium sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed Dishwasher machine quart sanitizer 0 ppm. Coached person in charge to Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. - From follow-up inspection 2022-03-29: Time Extended - From follow-up inspection 2022-03-30: Time Extended - From follow-up inspection 2022-03-30: Time Extended

Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification. - From follow-up inspection 2022-03-29: Time Extended - From follow-up inspection 2022-03-30: Time Extended - From follow-up inspection 2022-03-30: Time Extended

Basic - - From initial inspection : Basic - Dead roaches on premises. Observed 2 dead roaches on the floor by the cook line. - From follow-up inspection 2022-03-29: At time of callback inspection observed one live roach on floor under preparation table at cook line. Observed one live roach on preparation table at cook line, observed one crawling on wall above three compartment sink, observed one live roach on interior of oven door. Time Extended - From follow-up inspection 2022-03-30: At time of callback inspection observed two live roaches on floor under preparation table at floor drain, one live roach inside oven at cook line. Time Extended - From follow-up inspection 2022-03-30: 1 live roach crawling on the wall by the oven in cook line area, 1 live roach crawling on the cook line area food prep counter, 1 live roach crawling on the floor by the cook line area. Time Extended

High Priority - - From initial inspection : High Priority - Dishmachine quaternary ammonium sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed Dishwasher machine quart sanitizer 0 ppm. Coached person in charge to Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. - From follow-up inspection 2022-03-29: Time Extended - From follow-up inspection 2022-03-30: Time Extended

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled oven at cook line. - From follow-up inspection 2022-03-29: At time of callback inspection Observed soiled oven at cook line. Time Extended - From follow-up inspection 2022-03-30: Time Extended

Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification. - From follow-up inspection 2022-03-29: Time Extended - From follow-up inspection 2022-03-30: Time Extended

Basic - - From initial inspection : Basic - Dead roaches on premises. Observed 2 dead roaches on the floor by the cook line. - From follow-up inspection 2022-03-29: At time of callback inspection observed one live roach on floor under preparation table at cook line. Observed one live roach on preparation table at cook line, observed one crawling on wall above three compartment sink, observed one live roach on interior of oven door. Time Extended - From follow-up inspection 2022-03-30: At time of callback inspection observed two live roaches on floor under preparation table at floor drain, one live roach inside oven at cook line. Time Extended

Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. Observed floor files cracked at cook line. - From follow-up inspection 2022-03-29: Time Extended - From follow-up inspection 2022-03-30: Time Extended

High Priority - - From initial inspection : High Priority - Dishmachine quaternary ammonium sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed Dishwasher machine quart sanitizer 0 ppm. Coached person in charge to Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. - From follow-up inspection 2022-03-29: Time Extended

High Priority - - From initial inspection : High Priority - Roach activity present as evidenced by live roaches found. At cook line observed approximately 15 live roaches under reach in coolers on the floor, 2 live roaches inside not in use refrigerated drawers located under the flat grill at cook line, approximately 5 coming out from the cracks and crevices from the floor tiles at cook line. - From follow-up inspection 2022-03-29: At time of callback inspection observed one dead roach under preparation table at cook line. Time Extended

High Priority - - From initial inspection : High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. - From follow-up inspection 2022-03-29: At time of callback inspection Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Time Extended

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled oven at cook line. - From follow-up inspection 2022-03-29: At time of callback inspection Observed soiled oven at cook line. Time Extended

Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification. - From follow-up inspection 2022-03-29: Time Extended

Intermediate - - From initial inspection : Intermediate - No soap provided at handwash sink located at bar. - From follow-up inspection 2022-03-29: Time Extended

Intermediate - - From initial inspection : Intermediate - Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment. Person in charge unable to answer proper temperature for cold holding. - From follow-up inspection 2022-03-29: Time Extended

Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. - From follow-up inspection 2022-03-29: At time of callback machine observed Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Time Extended

Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. - From follow-up inspection 2022-03-29: Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. - From follow-up inspection 2022-03-29: Time Extended

Basic - - From initial inspection : Basic - Dead roaches on premises. Observed 2 dead roaches on the floor by the cook line. - From follow-up inspection 2022-03-29: At time of callback inspection observed one live roach on floor under preparation table at cook line. Observed one live roach on preparation table at cook line, observed one crawling on wall above three compartment sink, observed one live roach on interior of oven door. Time Extended

Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris at walk in freezer. Observed floor soiled at cook line. - From follow-up inspection 2022-03-29: Time Extended

Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. Observed floor files cracked at cook line. - From follow-up inspection 2022-03-29: Time Extended

Basic - - From initial inspection : Basic - Floors not constructed to be easily cleanable. Observed grout between tiles too deep at cook line. - From follow-up inspection 2022-03-29: Time Extended

High Priority - Dishmachine quaternary ammonium sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed Dishwasher machine quart sanitizer 0 ppm. Coached person in charge to Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw bacon stored over ready to eat pastries inside walk in cooler.

High Priority - Roach activity present as evidenced by live roaches found. At cook line observed approximately 15 live roaches under reach in coolers on the floor, 2 live roaches inside not in use refrigerated drawers located under the flat grill at cook line, approximately 5 coming out from the cracks and crevices from the floor tiles at cook line.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed in refrigerated drawers at cook line cheese (57 F - Cold Holding); mayonnaise (58 F - Cold Holding); chipotle mayonnaise (58 F - Cold Holding). As per person in charge, items held out of temperature for over four hours.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in refrigerated drawers at cook line cheese (57 F - Cold Holding); mayonnaise (58 F - Cold Holding); chipotle mayonnaise (58 F - Cold Holding). As per person in charge, items held out of temperature for over four hours. Person in charge discarded food.

High Priority - Toxic substance/chemical improperly stored. Observed degreaser bottle stored above clean containers in storage shelves located next to three compartment sink.

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled oven at cook line.

Intermediate - Handwash sink not accessible for employee use at all times. Observed hand wash sink blocked by plastic container lid at cook line. Corrected On-Site

Intermediate - Manager or person in charge lacking proof of food manager certification.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink located at hand wash sink at cook line. Corrected On-Site

Intermediate - No soap provided at handwash sink located at bar.

Intermediate - Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment. Person in charge unable to answer proper temperature for cold holding.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed individually packaged cooked pasta held for more than 24 hours not date marked stored in walk in cooler.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - Buildup of food debris/soil residue on equipment door handles. Observed walk in cooler handle soiled.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Cutting board has cut marks and is no longer cleanable.

Basic - Dead roaches on premises. Observed 2 dead roaches on the floor by the cook line.

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed two employee water bottles stored inside walk in freezer with food served to customers. Person in charge removed bottles. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employees keys and wallet stored over preparation area in front of fryer. Observed employee headphones and phone charger at soda station in kitchen.

Basic - Floor soiled/has accumulation of debris at walk in freezer. Observed floor soiled at cook line.

Basic - Floor tiles missing and/or in disrepair. Observed floor files cracked at cook line.

Basic - Floors not constructed to be easily cleanable. Observed grout between tiles too deep at cook line.

Basic - Food stored on floor. Observed box of sliced cheese stored on floor of walk-in cooler. Employee placed food items off the Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets at walk in cooler and walk in freezer. Observed sheet pans soiled with food debris in walk in cooler.

Basic - Old labels stuck to food containers after cleaning located under preparation table at cook line.

Basic - Wet mop not stored in a manner to allow the mop to dry.

Basic - Wet wiping cloth used to wipe tableware or carry-out containers stored on preparation table.