Tryp Hotel

Observed the handwashing sink at the bar to be inaccessible for proper handwashing due to beer boxes and napkins stored inside the sink (see attached photo).

RCA: 511-6-1-.06(2)(o) – Using a Handwashing Sink; Operation & Maintenance

A handwashing sink shall be maintained so that it is accessible at all times for employee use.

A handwashing facility may not be used for purposes other than handwashing.

Observed no paper towels available at the bar handwashing sink to properly dry hands.

RCA: 511-6-1-.07(3)(b) – Hand Drying Provision Each handwashing sink or group of adjacent handwashing sinks shall be provided with:

Individual, disposable towels;

A continuous towel system that supplies the user with a clean towel;

A heated-air hand drying device; or

A hand-drying device that employs an air-knife system delivering high-velocity, pressurized ambient air.

Observed reach-in unit gaskets in the bar area to have an accumulation of heavy black-like buildup.

RCA: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris

511-6.06(2)(c)- Observed handwashing sink in the main kitchen to have no water and paper towels to properly wash hands.

RCA: A handwashing sink shall be equipped to provide tempered water at a temperature of at least 85ºF (29.4 ºC) through a mixing valve or combination faucet.

511-6-1.06(2)(o)- Observed bar hand sink to have multiple items (dirty rags, trash bags, signs, cords etc.) making it inaccessible to properly wash hands.

RCA: A handwashing sink shall be maintained so that it is accessible at all times for employee use. A handwashing facility may not be used for purposes other than handwashing.

Observed the inside of microwave to have accumulation of food debris.

RCA: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris

Observed cream cheese, butter, and yogurt holding above 41F in the front food service area (see temperature log).

CA, COS: PIC discarded food items. RCA: Time/temperature control for safety food shall be maintained at 41°F (5°C) or below.

Observed means of chemical sanitization (chlorine at dish machine & QUAT at 3-comp sink) not sanitizing at the appropraite levels. Observed full chlorine bucket at dish machine, however, even with priming, machine is not dispensing adequate levels of chemical. Observed leak in QUAT dispenser; potentially preventing adequate concentration dispensing of chemicals.

RCA: PIC shall call chemical service representative (ECOLAB) and have them service both of the systems' dispensing mechanisms. PIC shall ensure staff use manual means for sanitization with bleach in the 3-compartment sink for the washing, rinsing and sanitizing of dishware and utensils until dispensing systems are repaired and properly functioning.

Observed bottle labeled carpet cleaner stored on bottom shelf in kitchen next to potatoes and food contact suraces like tops and lids.

CA,COS: PIC moved item away from food and food contact surfaces.

RCA: Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles by locating the poisonous or toxic materials in an area that is not above food, equipment, utensils,linens, and single-service or single-use articles.

Observed means of chemical sanitization (chlorine at dish machine & QUAT at 3-comp sink) not sanitizing at the appropraite levels. Observed full chlorine bucket at dish machine, however, even with priming, machine is not dispensing adequate levels of chemical. Observed leak in QUAT dispenser; potentially preventing adequate concentration dispensing of chemicals.

RCA: PIC shall call chemical service representative (ECOLAB) and have them service both of the systems' dispensing mechanisms. PIC shall ensure staff use manual means for sanitization with bleach in the 3-compartment sink for the washing, rinsing and sanitizing of dishware and utensils until dispensing systems are repaired and properly functioning.

Observed build-up of black substance on the inside of the drink nozzle at the bar.

CA: PIC shall ensure nozzle is removed, cleaned and sanitized at the end of each night.

Equipment food-contact surfaces and utensils shall be clean to sight and touch.

Observed means of chemical sanitization (chlorine at dish machine & QUAT at 3-comp sink) not sanitizing at the appropraite levels.

RCA: PIC shall call chemical service representative (ECOLAB) and have them service both of the systems' dispensing mechanisms. PIC shall ensure staff use manual means for sanitization with bleach in the 3-compartment sink for the washing, rinsing and sanitizing of dishware and utensils until dispensing systems are repaired and properly functioning.

Observed multiple food items without date marking: parmesan cheese, grits, fruit (strawberries, bananas) ricotta cheese, octopus, etc).

RCA: PIC shall ensure all prepared food items and opened commercially packaged foods are labled with a date to discard that is within 7 days of openning or prepartion.

Observed foods items dated for 3/20 and 3/27 in the reach-in coolers.

CA: PIC discarded the food items. RCA: Food items shall have date-labels and labels shall not exceed 7 days past the date of preparation.