INN DINING ROOM

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed interior of microwave inside pastry kitchen soiled with food debris.

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Cooked/ ready to eat salmon . 3/23. Walk in cooler.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Soiled deflector plate to interior of ice machine located : wait-station.

Basic - Old labels stuck to food containers after cleaning. Old labels on exterior of cleaned containers.

High Priority - Dented/rusted cans present. See stop sale. 2 rusted cans of prunes on speed rack in prep area.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Cold smoked salmon stored over cream cheese in reach in cooler on main cook line, salmon moved. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. milk (48F - Cold Holding) in drink reach in cooler in wait station area near bakery area, per employee door to cooler has been consistently open for an hour, milk moved to different reach in cooler. Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand wash station in backer's area by walk in cooler.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Back interior wall of large ice machine in back hallway by walk in coolers. Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees coats and purses stored with various food stuffs for customer through out kitchen.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. 1 employee wearing smart watch in prep area engaged in food handling.

Basic - Employee with no hair restraint while engaging in food preparation. 2 employees inside kitchen preparing food.

Basic - Raw fruits/vegetables not washed prior to preparation. 1 employee cutting the stems off of fennel bulbs prior to washing them, employee rinses off bulbs Corrective Action Taken

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed raspberries and blue berries stored over bread in reach in cooler in pastry storage area/office.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Okra stored under raw fish, removed from original packaging, on speed rack in walk in freezer. Okra moved Corrected On-Site Repeat Violation Admin Complaint

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Open container of milk date 4/28 in reach in cooler in kitchen, milk discarded. Corrective Action Taken

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. raw shell eggs (48F - Cold Holding) in overfilled container on make line, per employee eggs have been there less then 1 hour, top half of eggs removed. Corrective Action Taken

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. marinara sauce (51F - Cooling, after 3 hours 49F) in large, deep, plastic container in walk in cooler, employee put sauce in blast chiller after second temperature. Corrective Action Taken

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of large ice bin near butcher meat room.

Basic - Food stored on floor. Two buckets of cut pineapples in walk in freezer in pastry area, buckets moved. Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. In kitchen on make line.

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. No approved HAACP plan for vacuum packaged raw animal products. Inspector provided HAACP template. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Multiple walk in cooler door gaskets have mold like substance build up on the sides of the gaskets. Repeat Violation

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. No measuring device available for high temperature dish machine present at time of inspection.

Basic - Bowl or other container with no handle used to dispense food. In the bulk rice container, plastic portion cup used as a scoop. Operator removed the plastic portion cup. Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling air vents through the kitchen area have a build up of dust on the vent and surrounding tiles. Repeat Violation

Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Clean containers stacked on push cart on the side of the warewashing hand wash sink exposed to splash. Operator relocated the clean containers. Corrected On-Site

Basic - Employee eating in a food preparation or other restricted area. Employee yogurt stored on top of the bulk ice bin. Operator voluntarily discarded the employee yogurt. 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 bags stored on the side of the storage rack in the warewashing area over clean containers. Operator relocated the employee bag. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. On the storage shelves in the warewashing area, clean metal containers stacked while wet.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice build up on the walk in cooler door in the butchers cooler of the kitchen.

Basic - Single-service articles improperly stored. Single service containers stored on the floor by the cafeteria door entrance. Operator relocated the single service containers. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored to the side of the prep sink on the cold prep line of the main kitchen area. Operator relocated the wet wiping cloth. 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. On the main cook line first reach in cooler, open container of liquid eggs from two days before with no product date marking. Operator voluntarily discarded the open container of eggs. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Walk in cooler door gaskets has mold like substance spots. Operator instructed employee to clean and sanitize the door gaskets. Corrective Action Taken

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vents closest to the dish washing area have accumulation of dust. Repeat Violation

Basic - Wiping cloth sanitizing solution stored on the floor. At the front line prep station, sanitizer solution bucket stored on the floor. Employee relocated the sanitizer solution to the correct storage location. Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. In the pantry room over the speed rack, ceiling vent with a build up of dust on the vents and surround tiles.

Basic - Food stored on floor. In hallway between the walk in cooler doors, bag of potatoes stored on the floor in between prep table. Operator relocated the potatoes to the proper storage location. Corrected On-Site

Basic - Old labels stuck to food containers after cleaning. In the ware washing area storage shelf, clean plastic containers stored with old stickers attached.

Basic - Working containers of food removed from original container not identified by common name. On bottom shelf of prep table in between the walk in cooler doors, bulk container of flour with no product label. Operator labeled the bulk containers. Corrected On-Site Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Crab cakes on main cook line missing label, employee labeled items. 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 jacket stored on door to open shelving rack with desserts in dessert prep area.

Basic - In-use wet wiping cloth/towel used under cutting board. In prep area multiple towels under in use cutting boards.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Interior of hot holding oven in prep are by walk in cooler has build of of debris empty stereo containers in bottom of holding unit.

Basic - Working containers of food removed from original container not identified by common name. Bulk sugar/flour container not labeled.