St. Bibiana - Hotel Bardo Savannah

Observed a multitude of cleaned dishware with old labels and/or glue residue stuck the sides.

RCA: Labels and glue shall be removed before washing of dishware. All food contact surfaces shall be clean to sight and touch.

Observed slime inside of large ice maker machine.

RCA: Burn ice, wash and sanitize interior before refilling ice. All food contact surfaces are to be clean to sight and touch.

Observed dishmachines on first and second floor bars not reaching high enough temperatures to sanitize dishware. Machines were not in use.

RCA: Equipment food-contact surfaces and utensils shall be clean to sight and touch. Units are not to be used until serviced by EcoLab.

Observed mold-like substance on speed racks in walk-in cooler. Observed dust and mildew-like substance on and around condenser fan covers in walk-in cooler. Observed ceilings tiles with mildew-like substance in dry storage area.

RCA: The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

Observed food debris and buildup inside the reach-in unit and along the door gaskets.

RCA: Food-contact and non-food-contact surfaces of equipment shall be cleaned at a frequency necessary to prevent accumulation of soil residues and to maintain equipment in a clean and sanitary condition.

Observed mold like substance on walls and ceiling above dish pit area.

RCA: Good Repair. All physical facilities shall be maintained in good repair.

(b) Cleaning, Frequency and Restrictions.

1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

2. Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of food is exposed, such as after closing.

Observed the facility to be engaging in specialized processes (sous vide c) without an approved HACCP plan. Discussion with the CFSM revealed that the facility uses reduced oxygen packaging and then cooks chicken in the bag before cooling and storing.

CA: Sous vide items were discarded. RCA: PIC and CFSM shall ensure that special processes are not occurring within the facility without prior Health Authority approval. Guidance on HACCP plan submittal emailed to the Hotel Manager should the facility wish to move forward with the approval process for special processes.

Before engaging in an activity that requires a HACCP plan, a permit applicant or permit holder shall submit to the local Health Authority for joint review by the State Office of Environmental Health and the local Health Authority, a properly prepared HACCP plan as specified under DPH Rule 511-6-1-.02(6) and the relevant provisions of this Code if submission of a HACCP plan is required according to the Chapter.