- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (repeated violation)
Observation: The nonfood inside contact surface of the Microwave is peeling and corroded.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
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03/11/2016 | Routine | |
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: The nonfood contact surface of the inside top portion of the breakfast bar microwave is peeling and corroded potentially causing physical contamination of food.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Employee Accommodations, Designated Areas
Observation: Area designated for employee to eat, drink, and use tobacco is located so that it does not protect from potential contamination of guest breakfast bar items in reach-in cooler units. Observed an employee bottled drink, and employee plastic bag of food sitting next to guest breakfast bar items in reach-in cooler.
Correction: Designate an area for employees to eat, drink and use tobacco away from food, equipment and single-service and single-use articles to protect them from contamination
- Physical Facilities in Good Repair
Observation: 3 compartment sink drain line is leaking onto the floor.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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04/24/2015 | Routine | |
- Critical: Eating, Drinking, or Using Tobacco*
Observation: In use, open drinking containers (Pepsi can) was observed stored in a manner that may contaminate food (in the refrigerator).
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
- Critical: Food - Safe and Unadulterated*
Observation: The yogurt for the continental breakfast bar is expired.
Correction: Ensure food is used or discarded by its expiration date.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: All food items in the Gold Point Residential Refrigerator were observed cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain proper sanitizing test kit for the chemical sanitizer being used (chlorine) so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Handwashing - Using a Handwashing Lavatory
Observation: The handwashing facility located at the 3 compartment sink was blocked with a bleach bottle and bowl, preventing access by employees for easy handwashing.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the items preventing its use.
- Plumbing System Maintained in Good Repair
Observation: At the 3 compartment sink, the hot and cold water are connected incorrectly. The left side is currently cold and the right side is currently hot.
Correction: Disconnect and switch the lines so that hot is on the left and cold is on the right.
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09/15/2014 | Routine | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Cream cheese cold holding at improper temperatures
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
- Handwashing Cleanser - Availability (corrected on site)
Observation: Soap was not provided at the hand washing lavatory in the laundry room.
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
- Hand Drying Provision (corrected on site) (repeated violation)
Observation: No disposable towels were provided at the hand washing lavatory in the laundry room.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
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06/18/2013 | Risk Factor | |
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