ROSEN VISTA BALLROOM

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 sliced cheddar cheese not date marked stored inside walk in cooler overnight. Corrected On-Site Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade has old dried food left on the blade. Slicer used for lemons has old lemons seeds left on the surface. Slicer used for deli meats has old food stuck on the blade.

Intermediate - Handwash sink not accessible for employee use at all times. Observed glass stored inside hand wash sink, near the three compartment sink. Corrected On-Site

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

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed bottom of reach in cooler drawers has old chicken wings spilled on the surface. Corrected On-Site

Basic - Single-service articles not stored inverted or protected from contamination. Observed coffee filters stored in basket on top of ice machine ( banquet , catering kitchen) Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Observed flour removed from the bag stored in the plastic container not labeled.

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Checked dishmachine not sanitizing properly per Chef changed dishmachine from hot water sanitizing to chemical (chlorine not dispensing properly 0 ppm ) Chef notify dishmachine technician at time of inspection. Rechecked dishmachine at end of inspection 50 ppm chlorine technician readjusted the sanitizer hose. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Checked temperature sliced american cheese 44°f stored on top panel of reach in cooler less than 3 hours Recommend Chef to quick chill cheese . 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 temperature of turkey sausage links 132°f stored inside warmer. Recommend to reheat product, Chef removed from warmer. Corrective Action Taken

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 sliced American cheese 44°f stored on the top panel reach in cooler per Chef less than 4 hours taken from the walk in cooler set up on cook line recommend to quick chill cheese, in the freezer. Corrective Action Taken Repeat Violation

Intermediate - No soap provided at handwash sink. Observed no soap provided for hand wash sink located in the server area. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed back panel ice machine has mold like growth on the surface.(server area)

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee items stored inside reach in cooler with other food items ( server area)

Basic - Uncovered food stored stored inside walk in cooler mushrooms Chef covered at time of inspection.

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed dishwasher handling soiled dishes, then changed to pick up clean plates wearing the same gloves did not wash hands after touching clean plates. Employee explained procedures while working in dish machine area. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Checked temperature of milk 44°f stored in the reach in cooler (dispensing unit) on the buffet line stored less than 4 hours, recommend to remove stored in another cooler. 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. Observed waffle batter on buffet line no time mark ,Chef placed time prepared 7am stored out on counter. 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 sliced cheese not date marked inside walk in cooler. Chef date mark 3/13 on the bag of cheese Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed one white cutting boards soiled has black discoloration left on the surface.(pizza station)

Intermediate - Handwash sink not accessible for employee use at all times. Observed transport cart stored in front of hand wash sink located near dish machine. Chef moved 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 cell phone and keys stored on the shelves near boxes of gloves. Employee removed at time of inspection Corrected On-Site Repeat Violation

Basic - Old food stuck to clean dishware/utensils. Observed food stuck on plates after being wash in the dish machine.

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. -dishwasher failed to wash hands after touching soiled equipment prior to touching clean equipment, operator educated employee, employee washed hands Corrected On-Site

Basic - Ambient air thermometer not located in the warmest part of the cold holding unit. -beverage reach-in cooler, employee relocated to front of reach-in cooler Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -employee keys stored on shelf above slicer, operator relocated Corrected On-Site

High Priority - Food with mold-like growth. See stop sale. Observed one moldy strawberry in the package stored inside walk in cooler. 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 deli turkey 51°f, deli ham 51°f less than 4 hours recommend Chef to quick chill. Corrective Action Taken Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade has dried food on the surface.(back banquet kitchen.

Intermediate - Handwash sink not accessible for employee use at all times. Observed transport cart stored in front of hand wash sink located near 3 comp sink. Corrected On-Site

Intermediate - No soap provided at handwash sink. Observed no soap provided for hand wash sink near dish machine area. Corrected On-Site

Basic - Old food stuck to clean dishware/utensils. Observed lip stick stain on the coffees cup stored in the rack in server area.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw hamburgers stored over sliced tomatoes and sliced cheese stored inside walk in cooler.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Checked temperature of nacho cheese 52°f stored inside reach in cooler on the cook line, Manager discard immediately. Manager notify Engineering at time of inspection Corrective Action Taken Repeat Violation

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 shredded cheese not date marked per employee stored overnight inside reach in cooler. on cook line. Corrected On-Site

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

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. Observed no copies of the Food Employee Reporting Agreement form given to Manager.

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed no thermometer provided for reach in cooler on the cook line.

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

Basic - Single-service articles not stored inverted or protected from contamination. Observed coffee filters not protected stored on the storage shelve in the server area.

High Priority - Displayed food not properly protected from contamination. Observed chocolate chips and sprinklers unprotected on the buffet line stored near the waffle batter.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Checked temperature cut melons 47°f cottage cheese 46°f stored on the buffet line per Manager product stored out at 7am checked 10:18 less than 4 hours, recommend to quick chill product or use smaller amount in the pan. Shredded cheese 45°f, Swiss cheese 46°f stored inside same reach in cooler on the top panel located on the cook line, Food removed from stored inside walk in cooler. 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. Observed waffle batter on the buffet line has no time mark in or out time per Manager discard after 4 hours.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade has old dried food debris left on the surface( back prep kitchen)

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels provided for hand wash sink located in the banquet hallway also bar area. Corrected On-Site Repeat Violation

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

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed open cup with juice stored inside walk in cooler. Manager discard juice at time of inspection. Corrected On-Site

Basic - Standing water in bottom of reach-in-cooler. Observed standing water on the bottom of reach in cooler located on the cook line.

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Checked sanitizer bucket has 0 ppm quat amm, rechecked sanitizer 200 ppm. Corrected On-Site

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed flying insects Observed three flying insects in back area near dry storage shelve.

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Spoke to Person in charge did not know the Big 6 Foodborne illness information given to Manager. 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 sliced turkey not date marked inside walk in cooler, Manager date marked at time of inspection. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed old food debris dried on the slicer behind the blade. Mixer has old food debris on the back guard. Repeat Violation

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no quat amm test strips for checking sanitizer.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels provided for hand sink located on the cook line. Corrected On-Site

Basic - Buildup of food debris/soil residue on equipment door handles. Observed food debris on the storage shelve on the main cook line and the transport cart in the banquet kitchen.

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed plastic pans stacked wet on the storage shelve near 3 compartment sink.

Basic - Floor soiled/has accumulation of debris. Observed food debris spilled in he hallway banquet area.

Basic - Silverware/utensils stored upright with the food-contact surface up. Observed forks stored in the server area.

Intermediate - - From initial inspection : Intermediate - Non-pitting surface rust on food-contact equipment. Observed soda machine has rust on the surface, located in the server area. - From follow-up inspection 2021-09-14: Spoke to Manager has new soda machine on order in the server area. Time Extended