HOTEL DUVAL/LEROC

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee touch ready to eat sliced tomatoes and diced ham that was not immediately added to other ingredients to be cooked to the minimum required temperature with bare hands on cook line.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed following food items cold holding less than 4 hours: Diced ham 48F Sliced tomatoes 50F. Employee placed food items inside walk in freezer during inspection. Corrective Action Taken Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Observed dish towels and bucket inside hand sink in ware washing area. Operator removed items during inspection. Corrected On-Site

Basic - Food stored on floor. Observed bag of potatoes stored on floor inside walk in cooler.

Basic - No handwashing sign provided at a hand sink used by food employees. No handwashing sign at hand sink in ware washing area. Provided operator a copy of sign during inspection. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood soiled with dust and grease.

Basic - Silverware/utensils stored upright with the food-contact surface up. Observed clean utensils facing up in dish machine area.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed chicken breast 49F, per GM and label made more than 24 hours ago in reach in cooler, also observed pork chops 47F, per GM and label stored 48 hours ago in same reach in cooler.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed chicken breast 49F, per GM and label made more than 24 hours ago in reach in cooler, also observed pork chops 47F, per GM and label stored 48 hours ago in same reach in cooler.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand wash sink near ice machine. Repeat Violation

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed clean plates not stored inverted throughout kitchen.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink above prep table.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed book bag stored on prep table.

Basic - Exterior door has a gap at the threshold that opens to the outside. Observed gap beneath back door.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed that space beneath the drawers under grill has food and slime accumulation.

Basic - Working containers of food removed from original container not identified by common name. Observed sugar, flour, panko in working containers, no label.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed beef tenderloins 51F and chicken breast 47F in expo across from fryer. Per Manager , stored over night

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed beef tenderloins 51F and chicken breast 47F in expo across from fryer. Per Manager , stored over night, manager disposed of beef tenderloins and chicken breast. Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored. Observed bug eliminator stored on shelving with pans and food equipment.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand wash sink near ice machine. Manager replaced during inspection. Corrected On-Site

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed expo cooler across from fryer not maintaining temperature.

Basic - Cutting board has cut marks and is no longer cleanable. Observed cutting board on expos across from stove with grooving.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed shelving with pans and food equipment stored with dust accumulation.

Basic - Stored food not covered. Observed broccoli and pasta in walk in cooler not covered, manager disposed of food. Corrected On-Site

High Priority - Displayed food not properly protected from contamination. Observed apples in front counter space without wrappings or covering. Employee wrapped apples. Corrected On-Site

Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Observed clean cups stored right of hand washing sink. Manager moved cups. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed soy milk reading at 54 F at 2pm. Employee stated milk was placed out at 11am. Suggested time as a public health control.

High Priority - Toxic substance/chemical improperly stored. Observed glass cleaner next to sugar in bar area. Employee placed cleaner in chemical storage area. Corrected On-Site

Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Observed clean cup stored next to hand washing sink in front counter area.

Basic - No Heimlich maneuver/choking sign posted. Manager posted a choking poster. Corrected On-Site