MACARTHUR'S

High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Dishwasher (Temperature <160F) discussed with operator who ran machine multiple times at recheck strip turned black. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. At cook line tongs stored on oven door handles, discussed with operator who removed tongs. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Multiple cooking oil bottles not labeled, discussed with operator to label bottles.

High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler Raw chicken stored over bread; Raw chicken over cooked ham. Raw bacon over cooked pasta. Educated operator on storage practices; operator moved raw products to another shelf. Corrected On-Site - From follow-up inspection 2024-12-13: In walk in cooler Raw chicken stored over cooked ham;Raw bacon over cooked mashed potatoes.operator corrected storage. Admin Complaint

High Priority - - From initial inspection : High Priority - Toxic substance/chemical improperly stored. At cook line bottle of stainless steel cleaner stored in broiler above flip top cooler; operator removed. At buffet expo line Bottle of disinfectant stored with to go food containers; operator removed. Corrected On-Site - From follow-up inspection 2024-12-13: At buffet expo line multi purpose disinfectant spray bottle stored next to sanitized coffee cups; and single service items educated operator on storage practices. Admin Complaint

Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing. At buffet expo line hand washing sink used to dump food and dirty latex gloves; discussed with operator to clean - From follow-up inspection 2024-12-13: At buffet expo line hand washing sink used to dump food discussed with operator to clean Time Extended

Basic - - From initial inspection : Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Throughout kitchen multiple bottle of water stored on tables where food prep is being done. Operator discarded water bottles. Corrected On-Site - From follow-up inspection 2024-12-13: Employee water bottle stored above to go containers at buffet expo line. Time Extended

Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. In reach in freezer at cook line; advised operator to clean. - From follow-up inspection 2024-12-13: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust- gaskets at reach in freezer at cook line - From follow-up inspection 2024-12-13: Time Extended

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. cheese sauce (59F - Cooling); in 3 door cooler by handwash sink ; as per operator food made last night; food covered; food never reached 41 F within 6 hours. See Stop Sale

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken tenders over fries in reach in freezer at cook line; not commercially packaged Stored properly Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. cheese sauce (59F - Cooling); in 3 door cooler by handwash sink ; as per operator food made last night; food covered; food never reached 41 F within 6 hours. See Stop Sale Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. marinara (60F - Cold Holding); mozzarella cheese (60F - Cold Holding); in cooler #1 at cook line; as per operator food not prepared or portioned today; food out of temperature for more than 4 hours; See Stop Sale;

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. marinara (60F - Cold Holding); mozzarella cheese (60F - Cold Holding); in cooler #1 at cook line; as per operator food not prepared or portioned today; food out of temperature for more than 4 hours; See Stop Sale;

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink on the side of cook line Provided Corrected On-Site

Basic - Ceiling/ceiling tile shows damage or is in disrepair at the entrance in the kitchen; water leaking from ceiling ;

Basic - Food stored on floor- peeled potatoes in walk-in cooler; stored properly Corrected On-Site

Basic - Reach-in cooler interior/shelves have accumulation of soil residues- at cook line Repeat Violation

Basic - Soiled dry wiping cloth in use.

Intermediate - Handwash sink used for purposes other than handwashing- ice cream scoop in handwash sink by three compartment sink; removed Corrected On-Site

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.- smoked salmon

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Bottle of water with clean plates on the rack by three compartment sink Removed Corrected On-Site

Basic - Reach-in cooler interior/shelves have accumulation of soil residues-cold holding drawers at cook line

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Seasoned portioned rice (6) dated 03/03 Repeat Violation Admin Complaint

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed copy to operator to post. Corrective Action Taken

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. At banquet hallway. Repeat Violation

High Priority - Displayed food not properly protected from contamination. Chopped nuts and cheese selection on buffet not covered.

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. 7 quarts of salsa dated 08/11 - see stop sale.

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. 7 quarts of salsa dated 08/11 - see stop sale.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Reviewed and emailed copy to operator. Operator completed document during 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. Meat sauce, tomato sauce prepared 2 day prior - operator date marked. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Banquet service area ice machine.

Basic - Food not stored at least 6 inches off of the floor. Walk in freezer several cases of food stored under shelving. Repeat Violation

Basic - No handwashing sign provided at a hand sink used by food employees. Missing from wait station hand sink - operator provided. Corrected On-Site

Basic - Objectionable odors in bathroom or other areas of the establishment. Drain at the main kitchen hot line.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Operator removed open water bottle from reach in cooler. Corrected On-Site

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 50ppm); operator corrected Sanitizer Bucket (Quaternary 400ppm) Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name.squeeze bottle with oil not labeled.

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.

Intermediate - Handwash sink used for purposes other than handwashing. Scrub brush in hot line hand sink - operator removed. 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 vegetables prepared 3 days prior - operator date marked. Corrected On-Site Repeat Violation

Basic - Food not stored at least 6 inches off of the floor. Walk in freezer - open case of croquettes- operator moved to shelf. Corrected On-Site Repeat Violation

Basic - Stored food not covered. Walk in cooler - cooked potatoes- operator covered. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Prep area hand sink -towels provided. 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 sweet potatoes prepared 2 days ago - operator date marked. Corrected On-Site

Basic - Cloth used as a food-contact surface. Cloth towels in contact with cut greens - operator removed. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting - dish area.

Basic - Food not stored at least 6 inches off of the floor. Open case of pastries on freezer floor - operator moved to shelf. Corrected On-Site

Basic - Ice scoop handle in contact with ice. At front bar - operator removed. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. At front bar.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Operator removed open beverage from flip top cooler. Corrected On-Site

Basic - Standing water in bottom of reach-in-cooler. Salad station make table.

Basic - Working containers of food removed from original container not identified by common name. Squeeze bottle of oil not labeled - operator labeled. Corrected On-Site

No current insurance inspector boiler report or boiler certificate available for boiler. For reporting purposes only. J# 135773, 135774 - 05/2021 expired. Inspection conducted waiting on Certificates. Corrective Action Taken