FOXHALL RESORT - PHEASANT BLUE

Observed Food stored in walk in cooler not discarded after 7 days of preparation. CA: All food must be discarded after 7 days if prepared on site or removed from original packaging

Observed salmon thawing on counter in ambient temperature CA: Raw proteins must be thawed under cold running water not to exceed 70F

Most current inspection report not displayed for public viewing CA: Most current inspection report must be posted for public viewing.

Observed items in walk in cooler holding temperature above 41F CA: All potentially hazardous food must be held at 41F or below. COS: items tossed or placed on ice

Observed some items in walk in cooler with no date/time prepped CA: All TCS foods prepped on site or opened from original packaging must be date marked for 7 day discard COS: Items tossed

Observed boxed food product stored on floor in Walk in Freezer. CA: Except as specified in paragraphs 2 and 3 of this subsection, food shall be protected from contamination by storing the food (iii) At least 6 inches (15 cm) above the floor.

Observed Sweet Potatoes with mold like growth stored on cart under single use items. Observed raw beef stored in broken container with no label or date. Upon inspecting juice leaked from container onto packages of new shipment. CA: Package Integrity. Food packages shall be in good condition and protect the integrity of the contents so that the food is not exposed to adulteration or potential contaminants

Observed raw steak, chicken, shrimp, and sausage links stored above ready to eat foods in walk in cooler and prep line. CA: Raw ready-to-eat food including other raw animal food such as fish shall be protected from cross contamination storing them under ready to eat foods.

Observed containers of butter stored on prep line not being chilled/cold held. Observed container of uncooked sausage on top of prep line cold holding wells holding above 41 Degrees f. CA: Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below. COS: Out of temperature foods disposed of.

Observed multiple locations with sealed and open employee beverages stored over clean utensils or prep areas. CA: Employees shall consume food only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas

Observed Raw Shrimp stored below prep line with original container cut open. CA: Food shall be stored in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination;

Observed pot roast being held on cook line past 7 day discard time. CA: A food that requires datemarking shall be discarded if it: Exceeds 7 days. COS: Pot Roast Discarded

Observed cold holding of tcs foods with multiple dating formats. (Printed Labels, written prepped on dates, and no discernable Date marking system.) CA: Food removed from original packaging and held for more than 24 hours shall be properly labeled and date marked.

Observed Unmarked Cleaning Solution in bar area. CA: Chemical Sanitizers, Criteria. Chemical sanitizers, including chemical sanitizing solutions generated on-site, and other chemical antimicrobials applied to food-contact surfaces shall: Meet requirements specified in 40 CFR 180.940

Observed Many food items without common name/label on container. Food Storage Containers, Identified with Common Name of Food. Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta. COS: Unlabeled/undated walk in items tossed.

Observed evidence of wet stacking in multiple containers. Observed Sanitized (but not rinsed) plates in wire basket directly on floor. CA: Equipment and Utensils Shall be air-dried or used after adequate draining before contact with food. / Clean Items Shall be stored 6" from floor.