Sep 18, 2014 (Routine)

• Adequate handwashing sinks properly supplied and accessible
  No paper towels at handwashing sink. Towels provided. (Corrected On Site)
• Proper cold holding temperatures
  Cold food item(s) held at improper temperature(s). Items relocated. (Corrected On Site)
• Proper cooling methods used; adequate equipment for temperature control
  One refrigerator holding at 48 F. Facilities began the process of repaired while inspection was ongoing. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Thermometers provided & accurate
  A bar refrigerator had a broken thermometer. A working thermometer was provided. (Corrected On Site)
• Insects, rodents, & animals not present
  An insect control device was installed above the dish machine output table. The device was removed. (Corrected On Site)
• Wiping cloths: properly used & stored
  Meats and vegetables were stored in contact with linens inside refrigerated drawers on the first floor kitchen. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
  A knife handle was wrapped in tape. Knife removed. (Corrected On Site)

Feb 14, 2013 (Follow-up)

Nov 09, 2012 (Routine)

• Proper cold holding temperatures
  Cold food item(s) held at improper temperature(s). (Corrected On Site)
• Proper date marking & disposition
  Observed food containers not date marked in side walk in cooler #4, #1 and refrigerator. (down stairs). (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Proper cooling methods used; adequate equipment for temperature control
  Gaskets on refrigerators/pull draws is defective (up stairs restaurant). (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Personal cleanliness
  Observed food prep employee wearing jewerly. (Corrected On Site)
• Personal cleanliness
  Food handler not wearing hair restraint. (Corrected On Site)
• Physical facilities: installed, maintained, & clean
  Cold water knob is defective on two(2) compartment sink. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Adequate ventilation & lighting; designated areas used
  Provide adequate lighting over cook stove. (light bulbs missing) (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)

Mar 12, 2012 (Follow-up)

• Food separated and protected
  Uncovered food found in the reach-in cooler. (Corrected On Site)
• Proper date marking & disposition
  Prepared food items in the reach-in and walk-in coolers are not labeled for dates and contents (Corrected On Site)

Feb 14, 2012 (Routine)

• Adequate handwashing sinks properly supplied and accessible
  No soap at the handwashing sink in the St. Regis kitchen. (Corrected On Site)
• Adequate handwashing sinks properly supplied and accessible
  There are no paper towels at the handwashing sink in the St. Regis kitchen. (Corrected On Site)
• Adequate handwashing sinks properly supplied and accessible
  There is no handwashing signage at handwashing sink in the St. Regis kitchen. (Corrected On Site)
• Food-contact surfaces: cleaned & sanitized
  Dust is accumulating on the dairy walk-in refrigerator's compressor fan guard. The ice cream freezer needs to be defrosted. There is food debris on the produce walk-in refrigerator floor. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Food-contact surfaces: cleaned & sanitized
  The temperature of the quaternary ammonium sanitizing solutions in Adour and the St. Regis kitchen are less than 75 degrees Fahrenheit. The concentration of the sanitizing solutions were measured at least than 100 ppm. (Corrected On Site)
• Food-contact surfaces: cleaned & sanitized
  Utensils placed in the dishwash machine (St. Regis kitchen) are not being sanitized. The temperature strips did not register 160 degrees during 3 final rinse cycles. Items will be cleaned and sanitized in the 3-compartment sink. (Corrected On Site)
• Proper cold holding temperatures
  The tuna salad and fruit salad in the cafeteria are held at improper temperatures. (Corrected On Site)
• Compliance with variance, specialized process, and HACCP plan
  The establishments are using vacuum packaging equipment and have not obtained a variance from the Department of Health in oder to utilize reduced oxygen packaging methods. Most of the vacuum packaged items are not dated. CEASE AND DESIST THIS ACTIVITY IMMEDIATELY.
• Compliance with variance, specialized process, and HACCP plan
  Salmon that has been vacuum packaged is stored in the walk-in refrigerator. (Corrected On Site)
• Compliance with variance, specialized process, and HACCP plan
  The establishment is conducting reduced oxygen packaging methods without a HACCP plan approved by the Department of Health. CEASE AND DESIST THIS ACTIVITY IMMEDIATELY.
• Variance obtained for specialized processing methods
  The establishment has not obtained a variance from the Department of Health in order to conduct specialized processing activities. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Thermometers provided & accurate
  In Adour, the reach-in freezer's digital thermometer is out of order; 156 degrees is displayed on the digital readout. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Thermometers provided & accurate
  There is no visible thermometer in the ice cream freezer in the St. Regis kitchen. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Food properly labeled; original container
  There are unlabeled plastic squeeze bottles of cooking oils and unlabeled plastic bins of food on the shelves in the St. Regis kitchen. (Corrected On Site)
• Insects, rodents, & animals not present
  An electric pest control device is installed over a prep table in the baking area in Adour. Another electric pest control device is installed above clean linens and porcelain cups in the hallway outside the St. Regis kitchen (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Contamination prevented during food preparation, storage, & display
  Wet cloths are laid on snow peas, green beans, lobster, and spring mix lettuce in Adour's walk-in refrigerator and refrigerator drawers. (Corrected On Site)
• Personal cleanliness
  The baker and cook in Adour are wearing a bracelet on their wrists. The employee placing the fruit on wooden skewers is wearing three (3) metal bracelets on her wrists. (Corrected On Site)
• Utensils, equipment & linens: properly stored, dried, & handled
  The plates and bowls on the top shelf in the St. Regis kitchen are stored with the food-contact surfaces exposed and need to be inverted or covered. (Corrected On Site)
• Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
  One of the shelves in walk-in refrigerator #4 is rusted. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
  The cutting boards in both Adour and St. Regis' kitchen are badly chipped and have numerous grooves. Some of the yellow cutting boards have the surfaces scraped away. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Warewashing facilities: installed, maintained, & used; test strips
  The dishwash machine's wash solution did not reach the minimum temperature of 160 degrees Fahrenheit as required by the data plate instructions. (CORRECT VIOLATION WITH 45 CALENDAR DAYS)
• Warewashing facilities: installed, maintained, & used; test strips
  The dishwash machine does not have a pressure gauge installed or visible. (CORRECT VIOLATION WITH 45 CALENDAR DAYS)
• Nonfood-contact surfaces clean
  The interior of the dishwash machine has a buildup of lime. the exterior curtain on the dishwash machine is unclean . (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Plumbing installed; proper backflow devices
  There is no air gap beneath the spray hose at the 3-compartment sink in Adour. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Adequate ventilation & lighting; designated areas used
  No lighting (blown bulb) in the reach-in freezer in Adour. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)