CLUB INTERCONTINENTAL

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.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Corrected On-Site

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.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed Employees cell phones on top of food preparation area.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Corrected On-Site

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Food preparation area. Corrected On-Site

High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed kitchen employee touching face and then handing Clean utensils.

Intermediate - No probe thermometer provided to measure temperature of food products. Kitchen area. Corrected On-Site Repeat Violation

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. Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed Employee cell phones on top of food preparation area.

Basic - Sanitizing solution for wiping cloths not free of food debris and visible soil. Food preparation area.

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

Intermediate - No probe thermometer provided to measure temperature of food products. Corrected On-Site

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.

High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination.

Intermediate - No probe thermometer provided to measure temperature of food products. Corrected On-Site

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.

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.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.

Intermediate - No probe thermometer provided to measure temperature of food products.

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

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Corrected On-Site

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed missing ambient temperature inside kitchen cooler.

Basic - Reach-in cooler shelves with rust that has pitted the surface.

High Priority - Operating with an expired Division of Hotels and Restaurants license. Observed the license expired 10/01/21. Operator paid during the inspection. Confirmation number 216014839 Corrected On-Site