HYATT REGENCY SUITES - PADELLA RESTAURANT - FOOD

OBSERVED GRITS AND CHICKEN SAUSAGE LINKS HOT HOLDING BELOW 13F IN CHAFER DISHES 2 & 3 AT SELF SERVE BUFFET.

C/A: ALL TCS FOODS HOT HOLDING SHALL BE MAINTAINED AT 135F OR ABOVE

COS: GRITS REHEATED TO 206F @ 8:53AM; EHS UNABLE TO RECORD REHEATING TEMPERATURE OF SAUSAGE LINKS. EHS DID TEMP THE LINKS AFTER PIC STATED EMPLOYEE REHEATED THEM " 5 MINUTES AGO" AND THEY WERE 143F

OBSERVED TURKEY SAUSAGE PATTIES AND CHICKEN SAUSAGE LINKS STORED FOR SERVICE IN THE COOLER IN MAIN KITCHEN BEYOND 7 DAY SHELF LIFE. BOTH HAD PREP/OPEN DATE MARKING LABELS OF 1/20.

C/A: 1. A food that requires datemarking shall be discarded if it: Exceeds 7 days, not including the time that the product is frozen

COS: FOOD DISCARDED

OBSERVED EMPLOYEE HANDLE DIRTY DISHES AND HANDLE CLEAN DISHES RIGHT AFTER WITHOUT WASHING HANDS

C/A: Food employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and: (i) After touching bare human body parts other than clean hands and clean, exposed arms; (ii) After using the toilet room; (iii) After caring for or handling service animals or aquatic animals; (iv) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco products or electronic devices that simulate tobacco smoking, eating or drinking, except for drinking from a closed beverage container and the container is handled to prevent contamination of the hands; (v) After handling soiled equipment or utensils; (vi) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; (vii) When switching between working with raw food and working with ready-to-eat food; (viii) Before donning gloves to initiate a task that involves working with food; (ix) After engaging in other activities that contaminate the hands.

COS: PIC INSTRUCTED EMPLOYEE TO WASH HANDS BEFORE HANDLING CLEAN DISHES; DISHES WE RE-WASHED

OBSERVED CANTALOUPE AND WATERMELON COLD HOLDING ABOVE 41F IN AN ICE BATH IN FRONTV SELF SERVE BUFFET AREA. OBSERVED CHICKEN WINGS COLD HOLDING IN REACH IN COOLER 3 IN MAIN KITCHEN.

C/A: ALL TCS FOODS COLD HOLDING SHALL BE MAINTAINED AT 41F OR BELOW

COS: FOOD DISCARDED

OBSERVED EMPLOYEE HANDLE DIRTY DISHES, APPLY SOAP TO WASH HANDS AND RINSE IMMEDIATELY AFTER, PROCEDURE LASTED LESS THAN 10 SECONDS AND HANDLE CLEAN EQUIPMENT AND FOOD ITEMS

C/A: Food employees shall use the following cleaning procedure in the order stated to clean their hands and exposed portions of their arms, including surrogate prosthetic devices for hands and arms: (i) Rinse under clean, running warm water; (ii) Apply an amount of cleaning compound recommended by the cleaning compound manufacturer; (iii) Rub together vigorously for at least 10 to 15 seconds while: (I) Paying particular attention to removing soil from underneath the fingernails during the cleaning procedure, and (II) Creating friction on the surfaces of the hands and arms or surrogate prosthetic devices for hands and arms, finger tips, and areas between the fingers; (iv) Thoroughly rinse under clean, running warm water; and (v) Immediately follow the cleaning procedure with thorough drying using disposable paper towels, a continuous towel system, or a heated-air hand drying device.

3. To avoid re-contaminating their hands or surrogate prosthetic devices, food employees may use disposable paper towels or similar clean barriers when touching surfaces such as manually operated faucet handles on a handwashing sink or the handle of a restroom door.

COS: PIC INSTRUCTED EMPLOYEE(S) TO WASH HANDS USING THE PROPER HAND WASHING PROCEDURE

DURING INSPECTION, GUEST WALKED UP TO EHS AND PRESENTED MOLDY BREAD THAT WAS STORED IN CABINET FOR SERVICE. SLIMY, CUT SWEET POTATO OBSERVED STORED IN CONTAINER WITH CUT MUSHROOMS ON COOK LINE IN MAIN KITCHEN

C/A: Food shall be safe, unadulterated, and honestly presented

COS: FOOD DISCARDED

OBSERVED TWO PANS OF RAW CHICKEN STORED ABOVE RAW STEAK AND RAW SALMON IN COOLER 2 IN MAIN KITCHEN

C/A: RAW ANIMAL PROTEINS SHALL BE STORED IN ACCORDANCE TO THEIR MINIMUM REQUIRED COOK TEMPERATURE TO PREVENT CONTAMINATION

COS: FOOD RE-ARRANGED IN COOLER 2

OBSERVED CANTALOUPE, HONEYDEW, BUTTER AND CREAM CHEESE COLD HOLDING ABOVE 41F ON COUNTER AT SELF-SERV BUFFET IN FRONT FOOD SERVICE AREA. OBSERVED SHREDDED CHEDDAR CHEESE COLD HOLDING ABOVE 41F IN REACH IN COOLER 4 IN MAIN KITCHEN. OBSERVED DICED TOMATOES, CUT CHICKEN SAUSAGE AND SPINACH COLD HOLDING ABOVE 41F ON COUNTER IN MAIN KITCHEN ON COOK LINE

C/A: ALL TCS FOODS COLD HOLDING SHALL BE MAINTAINED AT 41F OR BELOW

COS: FOOD DISCARDED

PIC UNABLE TO VERIFY THAT FOOD EMPLOYEES HAVE BEEN MADE AWARE OF THEIR RESPONSIBILIY TO REPORT SYMPTOMS/ILLNESSES THAT ARE TRANSMISSIBLE VIA FOOD (5 REPORTABLE SYMPTOMS/6 REPORTABLE ILLNESSES)

C/A: The PIC shall be able to verify that food employees and conditional employees are informed of their responsibility to report in accordance with the Chapter, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food

COS: EMPLOYEES READ AND SIGNED EMPLOYEE HEALTH AGREEMENT ONSITE

OBSERVED DEBRIS ON LIP OF BULK ICE MACHINE IN MAIN KITCHEN. OBSERVED BLACK BUILD UP IN SODA DISPENSER AND TEA URN DISPENSER IN MAIN KITCHEN. OBSERVED PLATES/BOWLS STORED AS CLEAN READY TO USE AT SELF SERVICE BUFFET WITH FOOD DEBRIS

C/A: FOOD CONTACT SURFACES SHALL BE CLEAN TO SIGHT AND TOUCH AND FREE OF DEBRIS

EQUIPMENT PLACED IN WAREWASHING TO BE WASHED/SANITIZED; EHS WILL RETURN BY APRIL 28 TO VERIFY BULK ICE MACHINE HAS BEEN CLEANED/SANITIZED

OBSERVED NO DISCLOSURE OR REMINDER FOR ALL FOODS OFFERED RAW/UNDERCOOKED ON BREAKFAST/DINNER MENU

C/A: Disclosure shall include: (i) A description of the animal-derived foods, such as “oysters on the half shell (raw oysters),” “raw egg Caesar salad,” and “hamburgers (can be cooked to order);” or (ii) Identification of the animal-derived foods by asterisking them to a footnote that states that the items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients.

3. The reminder shall include asterisking the animal-derived foods requiring disclosure to a footnote that states: (i) Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness; or (ii) Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.

FACILITY WILL EMAIL EHS UPDATED MENU BY MAY 1ST OR EHS WILL CONDUCT FOLLOW-UP INSPECTION TO VERIFY MENU HAS BEEN UPDATED CORRECTLY

OBSERVED CHICKEN SAUSAGE STORED IN COOLER ON COOK LINE IN MAIN KITCHEN WITH AN EXPIRATION DATE OF 1/28/2025.

C/A: A food that requires datemarking shall be discarded if it: (i) Exceeds 7 days, not including the time that the product is frozen; (ii) Is in a container or package that does not bear a date or day; or (iii) Is inappropriately marked with a date or day that exceeds 7 days

COS: FOOD DISCARDED

OBSERVED PORK SAUSAGE HELD IN COOLER OPENED AND HELD FOR MORE THAN 24HRS WITH NO DATE MARKING (EMPLOYEE STATED IT MAY HAVE BEEN OPENED ON WEDNESDAY)

C/A: refrigerated, ready-to-eat, time/temperature control for safety food prepared and packaged by a food processing plant shall be clearly marked, at the time the original container is opened in a food service establishment and if the food is held for more than 24 hours, to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days after the original container is opened. The day the original container is opened in the food service establishment shall be counted as Day 1, except, the day or date marked by the food service establishment may not exceed a manufacturer’s use by date if the manufacturer determined the use-by date based on food safety

COS: FOOD DISCARDED

OBSERVED BLACK OLIVES, SHREDDED MOZZARELLA CHEESE AND PROVOLONE SLICES STORED IN REACH IN COOLER 4 CONTAMINATED WITH MOLD. OBSERVED WHITE RICE STORED IN WIC CONTAMINATED WITH MOLD

C/A: Prepackaged sandwiches, eggs, infant formula, shucked oysters, milk, and time/temperature control safety foods that are labeled as “keep refrigerated” and that are for sale or service to the consumer or used as an ingredient in other foods shall be immediately discarded and shall not be sold, served, or used after the manufacturer’s expiration date or the sell-by date.

COS: FOOD DISCARDED

Observed molding provolone cheese and sliced tomatoes in kitchen 4-door reachin cooler. CA: Food available for consumer consumption must appear wholesome. Cook discarded food.

Observed the following food contact surfaces had food debris, mold and/or grease present. [interior ceiling of ice and large slicer. C/A: Food contact surfaces must be cleaned to sight and touch before storage. At time of visit, employees were not available to clean equipment. Correct within 72 hours. EHS will return to verify equipment has been clean within 3 days.

Observed cold TCS foods (held more than 24 hours) were not date marked with discard date - in kitchen walkin cooler, 4 door reachin cooler and servers' reachin cooler. [salad dressings, salsa, open packages of sliced cheeses sliced tomatoes]. C/A: refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. Server and cook date marked food.

Observed cold ready to eat TCS food held past their discard dates in kitchen 4 door cooler: sliced tomatoes, cooked chicken, sliced deli turkey with discard date of 09/14/24 and kitchen walkin cooler: sliced cantaloupe, honeydew and pineapple in same container with discard date 09/14/24. CA: 1. A food that requires datemarking shall be discarded if it:(i) Exceeds 7 days, not including the time that the product is frozen; P (ii) Is in a container or package that does not bear a date or day; P or (iii) Is appropriately marked with a date or day that exceeds 7 days. Food discarded.

Observed dishmachine temperature test strips were not available. CA: Provide temperature test strips for monitoring final temperature of hot temperature sanitizing dishmachine within 72 hours.