LETTER PRESS

High Priority - Dented/rusted cans present. See stop sale. Observed dented can Chocolate syrup stored on dry storage shelve in bakery shop. Chef removed at time of inspection Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Checked temperature of sliced tomatoes 44°f stored inside reach in cooler located on cook line. Recommend to quick chill product in freezer, rechecked @11am 42°f Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Observed ladder stored in front of the hand wash sink located near the dry storage room for cans. Engineering Manager removed. Corrected On-Site

Basic - Silverware/utensils stored upright with the food-contact surface up. Observed spoons stored on the buffet line

Basic - Water leaking from pipe and/or faucet/handle. Observed leaking faucet on hand wash sink located near cook line. Engineering notify at time of inspection Corrective Action Taken

Basic - Dishmachine curtains in wash/rinse tanks. Observed dishmachine curtains soiled has mold like growth on the surface.

Basic - No waste receptacle installed at handwash sink provided with disposable towels. Observed no trash can provided for hand wash sink in the mobile order area. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed cartons of raw shell eggs on shelves stored directly above whipping cream and liquid eggs stored inside reach in cooler on the cook line. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Checked temperature of smoked salmon 45°f stored inside reach in cooler less than 4 hours recommend to quick chill product. Engineering notify on the reach in cooler. Corrective Action Taken Repeat Violation

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Checked oatmeal 125°f stored on the steam table recommend to reheat to 165°f, Chef discarded product. Corrective Action Taken

Intermediate - Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. Observed cracked plastic containers stacked on storage shelves near the dish machine room. Stewarding removed at time of inspection. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed homemade ranch dressing not date marked stored inside reach in cooler. Employee date marked at time of inspection Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed mold like growth on top edge of ice bin server side station. Repeat Violation

Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed reach in cooler shelves rusty on fry station cooler located on cook line.

Basic - Salad bar/buffet plates/bowls not properly protected or inverted to prevent contamination. Observed plates on buffet not properly protected or inverted. Corrected On-Site Repeat Violation

Basic - Standing water in floor drain/floor drain draining very slowly. Observed standing water around the floor drain in the dry storage room. Chef notify engineering immediately Corrective Action Taken

Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Observed water draining slowly in hand wash sink located in the Main dish machine room. Chef notify engineering Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Checked temperature whipped butter 66°f stored on the expo line spoke with Chef on Time as public health control provide proof. Slaw 44 °f stored inside reach in cooler less than 4 hours recommend to quick chill product. Corrective Action Taken

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. See stop sale. Whipped butter stored at room temperature no time mark stored in the server area. Per Chef time marked 7:30am on the log used. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed one green cutting board used on the expo line soiled has large cut marks in surface.

Intermediate - Handwash sink used for purposes other than handwashing. Observed brown discoloration spilled in the hand wash sink located in the server area. Repeat Violation

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed soda nozzles very sticker underneath the panel soda machine located in the server area.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed bowls not inverted on the buffet line, near omelet station. Chef placed the correct manner Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed. Observed no current license displayed.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed puma bag stored on the storage shelve on the cook line. Corrected On-Site

Basic - Light not functioning. Observed light bulb out inside reach in cooler used for buffet line has milk,juices stored inside.

No current insurance inspector boiler report or boiler certificate available for boiler. For reporting purposes only. The boiler certificates are expired 135326 9/13/2024 135325 9/13/2024 Engineering found at end of inspection. Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed potatoes date marked 3/27/2024 stored inside reach in cooler over 7 days., today date 4/3/2024.

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Observed potatoes date marked 3/27/2024 stored inside reach in cooler over 7 days today date 4/3/2024.

Intermediate - Handwash sink not accessible for employee use at all times. Observed ice bin storage located in front of the handwash sink. Observed mop bucket and brooms stored directly in front of hand wash sink (dish machine room) Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed ice spilled in hand wash sink located in server area.

Intermediate - Spray bottle containing toxic substance not labeled. Observed spray bottle with liquid inside, multi purpose cleaner stewarding labeled at time of inspection. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed bags stored with the paper cups on the storage shelve located in the server area. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. No hand wash sign at hand wash sink in dry storage area. Corrected On-Site

Basic - Water leaking from pipe and/or faucet/handle. Observed leaking faucet on the hand sink located in the dry storage area, engineering notify. Corrective Action Taken Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Checked temperature of penne pasta 48°f stored inside reach in cooler on Cook line stored less 4 hours,Per Chef notify engineering to check cooler. Corrective Action Taken

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed rusty metal around ceiling tiles in the dishmachine room.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed food debris spilled on the bottom reach in cooler located in room dining) Corrected On-Site

Basic - Water leaking from pipe and/or faucet/handle. Observed leaking faucet on the cold water handle. Chef notify engineering In room dining and pantry area Corrective Action Taken Repeat Violation

Intermediate - Basic - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination different than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed frozen salmon and mahi ROP on site no HACCP plan or variance.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed white cutting board has stains on the surface located on the cook line. Stewarding notify at time of inspection

Basic - Ice machine grate shelves with rust that has pitted the surface.( server area)

Basic - Standing water in bottom of reach-in-cooler. Observed standing water in the bottom of reach in cooler located pantry area.

Basic - Water leaking from pipe and/or faucet/handle. Observed leaking faucet on the hand wash sink in the pantry area.

High Priority - Displayed food not properly protected from contamination. Observed Danish,muffins not stored underneath sneeze guard on the buffet line. Corrected On-Site

High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed server walk through kitchen wearing gloves touch her nose while wearing gloves, did not remove gloves and wash her hands. Recommend training for employees on hand washing.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Checked temperature of mixed greens 44°f stored inside reach in cooler less than 4 hours on the cook line recommend to quick chill product, not wrap with plastic after cutting greens. Corrective Action Taken Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed two white cutting boards located on the cook line has red stains left on the surface.

Intermediate - Handwash sink used for purposes other than handwashing. Observed ice dump inside hand wash sink located in the kitchen. Corrected On-Site

Basic - Food-contact surface of silverware provided for customers at salad bar/buffet not properly protected. Observed spoons used for oatmeal on the buffet line. Corrected On-Site

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed employee bottle water stored inside reach in cooler located on the cook line. Chef removed bottles of water at time of inspection. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed two wiping cloths stored on the counter on the cook line, not in sanitize after using.

No current insurance inspector boiler report or boiler certificate available for boiler. For reporting purposes only. Observed boiler certification expired 8/13/2022

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Ham 47f, Cheese 46f, Sausage 46f. Less than 4 hours. Manager placed product in freezer. Corrective Action Taken

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Some gaskets on cookline.

Basic - Single-service articles improperly stored. Kids cups on floor in wait station. Corrected On-Site

High Priority - Displayed food not properly protected from contamination. observed cranberries and apricot and granola stored on the buffet line.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed back panel of soda machine has black discoloration on the surface located (server area)

Intermediate - Whole fruit displayed for self-service not wrapped and no utensils provided. Observed apples unwrapped on the buffet line