MAIN POOL BAR

High Priority - Dishmachine chlorine 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 the dish machine at 0.00 ppms. The chef set up the triple sink to sanitize and called maintenance. Corrective Action Taken Warning

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Warning

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

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed by the dish machine at. The chef removed it. Corrected On-Site Warning

Basic - Ice buildup in reach-in freezer. Observed at the bar. Warning

Basic - In-use tongs stored on equipment door handle between uses. Observed at the cook line. The chef removed it. Corrected On-Site Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the cover of the preparation reach in cooler soiled. The chef cleaned it. Corrected On-Site Warning

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed a half empty water bottle in a reach in cooler by the dish machine. The chef removed it. Corrected On-Site Warning

Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed next to the ice machine. Warning

Basic - Wet mop not stored in a manner to allow the mop to dry. The chef flipped the mops. Corrected On-Site Warning

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Warning

High Priority - Dishmachine chlorine 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 at the bar. Advise the manager to use the dish machine in the kitchen area. The maintenance man replaced the sanitizer bucket and the ppm was 50 chlorine. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cut tomatoes (53F - Cold Holding); cheese (53F - Cold Holding) as per the chef the items were placed on line approximately 1 hour ago. The chef had the items placed in ice. Corrective Action Taken

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. Form provided via email. The chef printed it. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed the can opener blade soiled.

Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Observed at the bar entrance.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. At the bar chlorine. The chef got the test strips. Corrected On-Site

Intermediate - No handwash sink located in vending machine area where employees service bulk food machines. 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. Form provided via email. Corrective Action Taken Warning

Basic - Ice bucket not inverted at the bar. The manager inverted it. Corrected On-Site

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed at the bar reach in cooler.

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

Basic - Standing water in bottom of reach-in-cooler. Observed at the kitchen entrance.