BANQUET KITCHEN & BAKERY

High Priority - Toxic substance/chemical improperly stored. Two chemical spray bottles with blue liquid next to boxes of chocolate in chocolate room, operator removed. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Handwashing sink by walk-in cooler. Operator replaced. 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 cellphone on prep table inside walk-in cooler prep room. Employee bags next to boxes of chocolate in chocolate room. Operator removed. Corrected On-Site

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed fruits and vegetables over sour cream and butter in walk-in cooler with mostly unwashed produce. Operator had employee rearrange. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Handwashing sink at cookline blocked by rolling table. Operator removed. Corrected On-Site

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

Basic - Light not functioning. 3 lights burned out under hoods.

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. Milk. 3 gallons opened not dated 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. Cooked chicken and pork not dated day of being cooked Corrected On-Site

Basic - Light not functioning. 3 under grills in banquets

Basic - Old labels stuck to food containers after cleaning.

Basic - Stored food not covered. In bakery Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Jackets hanging on rack with restaurants single serve items Corrected On-Site

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. High gluten flour, scoop laying in product Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. In bakery dept.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Chicken 109 hot holding

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Chicken 109 in unit set to only reach 120.

Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. Filters behind ice machines in dish area. Last changed 3/17/23

Basic - Cleaned and sanitized equipment or utensils not properly stored. Paddles and whisks food contact surfaces.

Basic - Old labels stuck to food containers after cleaning.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut melon at 44°f and cooked beats at 45°f in walk in cooler.

High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Quaternary ammonium exceeds 500ppm. Operator added water. Corrective Action Taken

Intermediate - Clam/mussel tags not marked with last date served.

Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink by dish machines blocked by carts with dishes. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable.

High Priority - Spray hose at dish sink lower than flood rim of sink Banquet hall coffee stations

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Reach in ear,ears heavily soiled

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Utensils used to stir are placed upright

Basic - Cutting board has cut marks and is no longer cleanable. Cutting board station ,In prep area next to 3 warmers

Basic - Equipment and utensils not properly air-dried - wet nesting. Dry storage rack across from prep station

Basic - Equipment in poor repair. Warmers in banquets kitchen prep area

Basic - Floor area(s) covered with standing water at Mop sink area

Basic - Single-service articles not stored inverted or protected from contamination coffee filters art coffee stations

Insurance inspector boiler report not posted in boiler room. For reporting purposes only.

No current insurance inspector boiler report or boiler certificate available for boiler. For reporting purposes only.

High Priority - Dented/rusted cans present in dry storage room. See stop sale.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food shelled eggs in WIC, raw sausage over cooked beef Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Quest fresco from 4/6/23

High Priority - Spray hose at dish sink lower than flood rim of sink. Banquet hall coffee stations

High Priority - Toxic substance/chemical improperly stored degreaser on dirty dish rack with rte foods, glass cleaner on clean dish rack in silver room 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. Multiple Open containers of milk.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime slicer not clean on dish rack

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

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.

Basic - Carbon dioxide/helium tanks not adequately secured. By coffee stations

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items bags in dry storage area by wif, water bottle on clean dish rack across from prep areaCorrected On-Site Corrected On-Site

Basic - Floor area(s) covered with standing water mop sink area

Basic - In-use ice scoop stored on soiled surface between uses. Ice Shovel on dirty ledge

Basic - Raw fruits/vegetables not washed prior to preparation

Basic - Single-service articles not stored inverted or protected from contamination coffee filters Corrected On-Site

No current insurance inspector boiler report or boiler certificate available for boiler. For reporting purposes only.

Basic - Cutting board has cut marks and is no longer cleanable.

Basic - Floor area(s) covered with standing water. - next to dishwasher

Basic - Working containers of food removed from original container not identified by common name. - white powdery substance in clear container