DELTA SKY CLUB

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee entered kitchen from public/dining area and then began placing cookies on tray for customers without washing hands. Operator discussed with employee who then washed hands. Corrected On-Site

High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Containers of honey, sugar, croutons, onions uncovered not under sneeze guard not properly protected from contamination. Operator closed lids on containers. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. At Single Door and Double Door Stainless side by side; cut melon (48F - Ambient Cooling). Operator stated melon cut today more than 4 hours prior, did not reach 41F within 4 hours. Single Door and Double Door Stainless side by side; boiled eggs (47F - Cold Holding); yogurt (45F - Cold Holding). Operator stated not prepared or portioned today, held in cooler more than 4 hours. See stop sale .

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Single Door and Double Door Stainless side by side; boiled eggs (47F - Cold Holding); yogurt (45F - Cold Holding). Operator stated not prepared or portioned today, held in cooler more than 4 hours. See stop sale .

High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. At Single Door and Double Door Stainless side by side; cut melon (48F - Ambient Cooling). Operator stated melon cut today more than 4 hours prior, did not reach 41F within 4 hours. See Stop Sale.

Intermediate - Hand wash sink in kitchen blocked by garbage can/not accessible for employee use at all times. Operator moved garbage can. Corrected On-Site

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. At bar; Dishwasher (Chlorine 0ppm). Operator primed/ran machine multiple times, retested at 100ppm. Corrected On-Site

High Priority - Displayed food not properly protected from contamination. At self service dessert bar; sneeze guard behind desserts not in front of or over, not protecting desserts . Operator placed sneeze guard in front of/over desserts. Corrected On-Site

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled soiled dishes while washing and then handled clean dishes while placing for storage without washing hands. Operator discussed with employee who then washed hands. Corrected On-Site

High Priority - Food stored in ice used for drinks. At bar; in-use/open wine bottles stored in ice used for drinks. See stop sale.

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. At walk-in cooler; cooked turkey sausage removed from buffet after 4 hour limit. Food stored in ice used for drinks. At bar; in-use/open wine bottles stored in ice used for drinks. See stop sale.

High Priority - Time/temperature control for safety food held using time as a public health control (TPHC) not discarded at the end of the 4-hour/6-hour period. At walk-in cooler; cooked turkey sausage removed from buffet after 4 hour limit. See stop sale.

High Priority - Toxic substance/chemical improperly stored. At bar; cleaning chemicals stored over liquor bottles. Operator removed. Corrected On-Site

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At prep area; cooked potatoes (105F - Cooling 11:45/105F - Cooling 12:05pm). Operator stated cooling 30 minutes, in pan with lid on prep table, will not reach 70F within 2 hours, removed lid. Corrective Action Taken Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink at bar used as dump sink, colander discarded lemons in sink. Operator removed. Corrected On-Site

Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Black mold like substance on wall behind three compartment sink. Warning - From follow-up inspection 2023-10-30: Same Time Extended

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. cut watermelon 53 at 3 20 pm. As per chef cut at 6 am

High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. cut watermelon 53 at 3 20 pm. As per chef cut at 6 am

Intermediate - Handwash sink used for purposes other than handwashing. Dumping ice in hand sink by dishwasher

Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Beverage cup on cart without lid. Manager discarded. Corrected On-Site

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For chlorine and quat

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.

High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Advised to set up three compartment sink.

Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Establishment has copies of certificates.