- Cold Holding Potentially Hazardous Foods (46.385(a)(2)-(a)(5))
--Salad prep cooler was held at 48 °F, rather than 41°F or below as required. All potentially hazardous food placed in the walk in cooler until a good gasket seal is achieved by a new gasket or eye hook latch. Mr. Klatt will contact the service personnel and place the necessary work order to correct the violation.
- Design & Functionality of Temperature Measuring Devices (46.590)
--Interior temperature measuring device for ensuring proper temperature of equipment is not available or readily accessible in the continental cook line reach in equipment. Install interior thermometer within 48 hours.
- Operation & Maintenance of Storage Areas, Redeeming Machines, Waste Receptacles & Waste Handling Units (46.884)
--Outside waste handling unit and storage area was extremely dirty, sticky, and attracting insects and rodents. Eliminate all loose trash in this area.
- Repair & Cleaning Various Premises, Structures, Attachments & Fixtures (46.981(a)-(c)(g)(n))
--Wall in the women's employee restroom area, has a hole to the left of the toilet and is in need of repair. Mr. Klatt stated a work order has been submitted for the necessary repairs.
- Equipment in Good Repair & Proper Adjustment (46.671)
--Turbo air salad prep cooler is not properly closing. Work order placed to either install a new gasket seal or an eye hook latch in order to achieve a proper seal on the cold hold unit.
- Frequency of Cleaning Nonfood-Contact Surfaces (46.714)
--Non-food contact surfaces not cleaned at a frequency to preclude accumulation of crumb, splash, dust, and debris. Clean and sanitize the following: 1-Interior storage cabinets at the credenza. 2-Credenza floor servery line and shelving unit below the flat top omelette station. 3-Flooring under all cook line equipment. 4- The under shelf along the cook line prep area
- Maintaining & Using a Handwashing Facility (46.825(a) & 46.981(h))
--Old food pretzel bags / crackers observed stored in the bar area handwash sink, indicating uses other than handwashing. This is not acceptable. The bar handwashing sink must be accessible at all times. Inform all staff / enforce through managerial team.
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09/10/2014 | Regular |
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