BANQUET

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Most kitchen employees.

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

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

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed most kitchen employees wearing watches while working with food items.

Basic - Soiled dry wiping cloth in use.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Kitchen can opener. Repeat Violation

Intermediate - Probe thermometer not used to ensure proper food temperatures.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout the kitchen area.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employees personal items in Food preparation area.

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

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Repeat Violation

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

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 - Probe thermometer not used to ensure proper food temperatures of cooked time/temperature control for safety food.

Basic - Accumulation of debris in three-compartment sink. Corrected On-Site

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Corrected On-Site

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

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.

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

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 - Probe thermometer not used to ensure proper food temperatures of cooked time/temperature control for safety food.

Intermediate - Probe thermometer not used to ensure proper food temperatures.

Basic - Ceiling tile missing. Provide were needed.

Basic - Ceiling/ceiling tile shows damage or is in disrepair, throughout kitchen area.

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

Basic - Dressing room not provided for employees who must regularly change clothes, employees cell phones working table.

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.

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

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

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

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

Basic - Employee with no hair restraint while engaging in food preparation. Corrected On-Site

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

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Corrected On-Site

Basic - Soiled dry wiping cloth in use.

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.

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

Intermediate - Handwash sink not accessible for employee use at all times. Corrected On-Site

Intermediate - Probe thermometer not used to ensure proper food temperatures of cooked time/temperature control for safety food.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.

Basic - Employee with no hair restraint while engaging in food preparation.

Basic - Soiled dry wiping cloth in use.

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.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener Bakery department.

Basic - Accumulation of debris on exterior of warewashing machine. Non working.

Basic - Employee with no hair restraint while engaging in food preparation. Most kitchen food workers.

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

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

Intermediate - No soap provided at handwash sink. Corrected On-Site Warning

Basic - Ceiling tile missing. Bakery department. Warning

Basic - No handwashing sign provided at a hand sink used by food employees. Corrected On-Site Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed Accumulation of mold like substance on Bakery door gaskets. Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener Banquet, Kitchen.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Corrected On-Site

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Bakery department. Corrected On-Site

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed in the warewash area: clean plates not covered/inverted. Observed operator cover all clean plates with plastic. Corrected On-Site

Basic - Water leaking from pipe and/or faucet/handle. Hand washing sink with Do Not Use sign on it in the prep area by the last walk in cooler.Corrected On-Site Corrected On-Site

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed a prep table in the prep area by the walk in coolers: Sanitizer Bucket (Quaternary 0ppm). Observed operator change the solution and connected new bottle. New 200pm quaternary. Corrected On-Site

High Priority - Operating with an expired Division of Hotels and Restaurants license. Observed the license expired 10/01/21. Operator paid the license during the inspection. Confirmation 216014836. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed the cutting boards on the prep table in the bakery area soiled. Observed employee clean all cutting boards during the inspection. Corrected On-Site

Basic - Ice buildup in walk-in freezer in the bakery area. Observed employee cleaning the ice during the inspection. Corrective Action Taken