BANQUET KITCHEN

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Check temperature sesame dessert 47°f, coconut cream 47°f, ganache 47/48°f stored inside reach in cooler in the pantry area.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Check temperature of sesame dessert 47°f coconut cream 47°f stored inside reach in cooler overnight. (Bakery)

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Observed three missing light shields in the dish machine room.

Basic - Walk-in cooler/freezer shelves with the surface. Observed white residue on the storage shelves located in the walk in cooler.

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed sour cream labeled 11/10 over 7 days stored inside walk in cooler, employee discarded product. Corrected On-Site

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed no date mark on the sour cream stored inside walk in cooler, Cast member discarded. Gallons milk not date marked stored inside reach in cooler in the banquet hallway.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed slicer has old food debris spilled on the surface cold banquet kitchen. Can opener blade has old food debris left

Intermediate - Handwash sink not accessible for employee use at all times. Observed tray stored in front of hand wash sink located in the back prep kitchen. Corrected On-Site

Basic - Buildup of food debris/soil residue on equipment door handles. Observed food debris on the plate trays stored in the cold prep kitchen.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed mold like growth on the surface in the dry storage room in bakery. Engineering notify at time of inspection.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee slicing green onions while wearing watch.(cold prep kitchen) Chef ask employee to remove . Corrected On-Site

Basic - Floor area(s) covered with standing water. Observed standing water on the floor inside front of hand wash sink.

Basic - No waste receptacle installed at handwash sink provided with disposable towels. Observed no trash can next to hand wash sink located in the hot prep kitchen. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled poker chips stored inside banquet kitchen hallway.

Basic - Plumbing system in disrepair. Observed hand wash sink not working properly cold water not working properly.

Basic - Single-service articles not stored inverted or protected from contamination. Observed coffee filters stored exposed in the banquet back hall. Corrected On-Site

Basic - Wet mop not stored in a manner to allow the mop to dry. Observed wet mop stored inside mop bucket next to hand wash sink.

High Priority - Toxic substance/chemical improperly stored. Observed spray bottle stored with stainless steel lids on the storage shelve, sanitize spray bottle stored next to puff pastry on the shelve in the bakery kitchen. Corrected On-Site Repeat Violation

Basic - Floor soiled/has accumulation of debris. Observed food debris spilled on the floor in walk in freezer.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed top panel has old food debris splash on the surface.( bakery)

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed old food debris on the chopper stored in the banquet prep kitchen. Slicer has dried food left on the surface Repeat Violation

Intermediate - Toxic substance/chemical on premise that is not required for the operation of establishment. Observed sanitize spray bottle stored next to puff pastry on the shelves in the bakery kitchen. Chef removed spray bottle. Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed vent has dust accumulation on the ceiling located above blast chiller.

Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Observed open cup coffee stored on the shelve in the bakery.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed chocolate debris spilled on the bottom of reach in cooler ( bakery kitchen.

High Priority - Dented/rusted cans present. See stop sale. Observed dented can of chestnut stored on the can rack.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed dust accumulation on the vent inside dry storage room in bakery.

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed gallon of milk not date marked in cooler hallway in banquet kitchen.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed old deli ham left on the slicer in the pantry area, Employee clean. Observed white cutting board has black stains left on the surface used in banquet kitchen. Corrected On-Site

Basic - Ceiling tile missing. Observed missing ceiling tile above the dishmachine Chef notify engineering. Corrective Action Taken

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed air conditioner vent and fan attached to wall behind the blast chiller. Engineering notify. Corrective Action Taken

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed bottle on water near tools used in the banquet kitchen.(cold prep) Corrected On-Site

Basic - Old labels stuck to food containers after cleaning. Observed old labels on the plastic containers storage shelve.

Basic - Ceiling tile missing. Observed ceiling tile missing in the dishmachine room.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed cup stored inside seasoning stored underneath prep counter, recommend to use scoop.

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust./walk in cooler gasket soiled, pastry shop/ Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed bulk containers used flour and rice bin must be cleaned has food debris left on the surface.

Basic - shelves with rust that has pitted the surface. Observed storage shelves rusty has cans of tomatoes and seasoning.