January 07, 2009 (Routine)

Violations:

• 0820 A 2 - Critical Milk in continental refrigerator was cold holding at improper temperatures (47 degrees)
  Relocate milk in continental refrigerator to a refrigeration unit that is capable of maintaining food storage at 41F or below.
• 0820 A 2 - Critical Food cold holding at improper temperatures (skim milk, 2% milk, cream cheese and butter pats)
  Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41F or below to inhibit the growth of harmful bacteria.

Comments:
Recommended that the continental refrigerator be checked, outside thermometer reading at 40 degrees, items inside holding at or around 50 degrees; may also place thermometer inside unit for a more accurate reading.
Based on regulation requirements, it is suggested that at least two staff be sent as soon as possible to a basic food safety training to learn the fundamentals of food safety, personal hygiene and foodborne illnesses. A list will be provided of upcoming trainings.
Steramine, which is a quaternary ammonium requires a test strip to check the concentration levels of the sanitizer. Test strips should be ordered and kept readily available. Order QUAT-10 test strips from your supplier to ensure proper concentration.
EHS was provided training.

January 09, 2008 (Routine)

Comments:
No violations observed during this inspection. Remember to keep all potentially hazardous foods (PHFs), such as eggs, sausage, melon, etc. at 41 degrees F. or below when refrigerated. Keep frozen at 0 degrees F. Discard any that have not been maintained at these temperatures within 4 hours or less after taken out of temperature control

January 22, 2007 (Routine)

Violations:

• 0820 - Corrected During Inspection Critical FOOD cold holding at improper temperatures. Cantaloupe on line for customers at 48 to 50 degrees F.
  Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41F (45F) or below to inhibit the growth of harmful bacteria.
• 0850 - Critical Repeat No written procedures for the use of time as a public health control with potentially hazardous foods.
  Provide written procedures for the use of time as a public health control. The procedures must include the following steps or practices: a. Food must be marked with the time within which it must be cooked, served or discarded. b. The food is served or discarded within four hours from the time when the food is removed from temperature control c. Food in unmarked containers or packages, or for which the time expires is discarded and d. Written procedures are maintained in the food establishment and made available to the regulatory authority upon request e. Once time is implemented as a control measure for potentially hazardous food, no other measures may be substituted.
• 3750 - The permit is not post in a location that is conspicuous to consumers
  Post the permit in a conspicuous location to consumers
• 3750 - Permit holder is not complying with the provisions of the Food Code
  Comply with the provisions of the Food Code

Comments:
Strongly recommend that any/all foodservice personnel working with continental breakfast attend a basic food safety class as soon as possible to learn more about food safety, cleaning and sanitizing, bacteria and virus such as Norovirus and how to protect against them. See enclosed food safety training schedule.

February 20, 2006 (Follow-up)

Comments:
Critical Violation # 0850, and non-critical violations 1320 and 3660 that were identified on the Routine Inspection report conducted on February 15 have been corrected as of this date. Policy is on file.

February 15, 2006 (Routine)

Violations:

• 0850 - Critical No written procedures for the use of time as a public health control with potentially hazardous foods. Precooked commercial eggs were being hot held at 123 degrees F. and are not being monitored. Eggs are place out as needed and are discarded after 10:00 am. The continental breakfast starts at 6 am. So all eggs that have been cooked and the temperature on them properly maintained shall be discarded within 4 hours after they were taken out of temperature control.
  Provide written procedures for the use of time as a public health control. The procedures must include the following steps or practices: a. Food must be marked with the time within which it must be cooked, served or discarded. b. The food is served or discarded within four hours from the time when the food is removed from temperature control c. Food in unmarked containers or packages, or for which the time expires is discarded and d. Written procedures are maintained in the food establishment and made available to the regulatory authority upon request e. Once time is implemented as a control measure for potentially hazardous food, no other measures may be substituted.
• 1320 - There was no temperature measuring device located in the Artic Air refrigerator.
  Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
• 3660 - Permit is not posted in a place where it is readily observable by the public.
  Post the permit in a place where it is readily observable by the public transacting business with the establishment.

February 03, 2005 (Routine)

Violation: 0820 - Critical Cream cheese was being stored in a round container that sat on top of ice, however, the cream cheese packets that were located at the top of the container were not at 41 or below and were not being discarded within 4 hours or less.
(CORRECTED DURING INSPECTION): Cold hold potentially hazardous food at 41F (45F) or below to inhibit the growth of harmful bacteria. THE PACKETS OF CREAM CHEESE ON THE TOP WERE TO BE DISCARDED. SMALLER AMOUNTS OF CREAM CHEESE ARE TO BE PLACED IN CONTAINER TO HELP CONTROL THE TEMPERATURE AND USE.
Comments:
A FOOD SAFETY TRAINING SCHEDULE HAS BEEN PROVIDED WITH THIS REPORT. IT IS RECOMMENDED THAT ALL EMPLOYEES WHO HANDLE FOOD TAKE A MINIMUM OF THE BASIC FOOD SAFETY CLASS.

February 04, 2004 (Routine)

Comments:
Precooked French Toast was being provided to the customer in small amounts. This is considered a potentially hazardous food (PHF) that technically is not authorized by the Guidelines of the Continental Breakfast. If it is continued to be provided it shall either be maintained at 41degrees F. or time controlled by discarding within 4 hours. The small amount was being discarded and therefore was not a violation.
Please ensure that the Guideliness are closed followed. A copy was provided to the PIC.

January 30, 2003 (Routine)

Comments:
NEW PERMIT ISSUED THIS DATE. POST PERMIT WHERE IT CAN BE SEEN EASILY BY PUBLIC. CONTINENTAL BREAKFAST GUIDELINES PROVIDED THIS DATE. THIS REPORT MAY BE PUBLICALLY DISPLAYED ON THE WEBSITE.