THE INN ON FIFTH - BANQUET KITCHEN

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef over cooked ceviche and cut fruit. Operator moved for proper storage. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs over cooked bacon and ginger in reach in cooler. Educated operator on proper storage and items were moved for proper storage. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Observed plastic cup with no handle in bread crumbs. Operator removed cup. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drinks under prep table next to fresh fruit. Operator moved for proper storage. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Observed chemical sanitizer stored next to slicer and chemical cleaner stored next to clean dishes and fruit. Operator moved for proper storage. Corrected On-Site

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employees leave kitchen through outside door then when returning not changing gloves and washing hands before continuing to work. Operator educated employees.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked meatballs (76F - Hot Holding); cooked sausage (100F - Hot Holding) in warmer. Operator reheating product to 165F. Corrective Action Taken

Basic - Time/temperature control for safety food thawed in an improper manner. Observed shrimp, chicken and lunch meats thawing in standing water. Educated on proper thawing.

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. Corrected On-Site

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Operator able to find by the end of inspection. Corrected On-Site Repeat Violation

Basic - Accumulation of ice residue buildup in the interior of the ice machine/bin. Repeat Violation

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed cook and team member remove their gloves and wipe theirs hands on their clothing. They then placed on gloves and handle foods at the prep table.

High Priority - Raw animal food stored over or with unwashed produce. Observed salmon over kiwi on the reach in cooler next to the ice maker.

Intermediate - Handwash sink not accessible for employee use at all times due to coffee pot stored on the inside of the hand washing sink. Operator removed the coffee pot. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed soup not dated in the reach in cooler next to the ice maker. Operator placed date mark on the container of soup. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin next to the reach in freezer.

Intermediate - Handwash sink used for purposes other than handwashing. Observed used ice inside the hand washing sink. Had operator to empty and clean the hand washing sink near the double doors. Corrected On-Site

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Emailed to operator. Corrective Action Taken

Basic - Working containers of food removed from original container not identified by common name on the shelf above the microwave. Operator placed label on the oil bottles. Corrected On-Site

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed operator DBPR HR 5030-104 Corrective Action Taken

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No towels at hand sink next to coffee makers. Operator proved hand towels. Corrected On-Site

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Emailed operator DBPR Form HR 5030-103 Corrective Action Taken

Intermediate - Whole fruit displayed for self-service not wrapped and no utensils provided. Apples offered for self service not individually wrapped. Operator removed to be washed and wrapped. Corrective Action Taken

Basic - Cardboard used to line food-contact shelves. On food storage shelves in kitchen.

Basic - Equipment in poor repair. Gaskets on two tall reach in coolers torn

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Missing from multiple reach in coolers.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. On prep table.

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. Observed 00 ppm chlorine off the surface of a plate at the dish machine after being ran three times. Operator set up manual sanitation in the three compartment sink.

Intermediate - Handwash sink used for purposes other than handwashing. Observed the hand wash sink next to the storage area with ice dumped in it.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed no hot water at the hand wash sink at the bar.

Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Observed coffee urns next to the hand wash sink in the server alley.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed a cook with a bracelet on while preparing food.

Basic - In-use wet wiping cloth/towel used under cutting board. Observed a wet wiping cloth under the cutting board.