FIRST FLOOR BANQUET KITCHEN

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Observed no time mark for the food items on the salad bar buffet line Spoke to employee must place time on log once items stored on buffet line.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. White cutting board soiled has yellow discoloration on both sides used in bakery.

Intermediate - Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. Observed cracked plastic container has marinated beef stored inside.

Basic - Floor tiles missing and/or in disrepair. Observed large piece of concrete on the floor has hole inside walk in freezer(bakery )

Basic - Food stored on floor. Observed box of milk stored on the floor inside walk in cooler (storage)

Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Observed hand sink water draining slow (bakery )

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed mold like growth around edge of the caulking in the dish machine banquet kitchen.