EMPLOYEE DINING ROOM

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed by employee dining room by water station. Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Observed sugar container not labeled.

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee placed gloves without washing hands. Instructed employee on proper method.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed ham (59F Cold Holding) at reach in cooler held for more than 4hrs.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed ham (59F Cold Holding) at reach in cooler held for more than 4hrs.

Basic - Cutting board has cut marks and is no longer cleanable. Observed at kitchen.

Basic - Employee with no hair restraint while engaging in food preparation. Observed employee preparing food with no hairnet. Employee placed hat on. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets soiled throughout kitchen and at bar area.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed reach in cooler interior soiled at kitchen.

Basic - Standing water in bottom of reach-in-cooler. Observed at reach in cooler across kitchen.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall soiled throughout kitchen

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed at kitchen.

High Priority - - From initial inspection : 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 dishwasher machine with chlorine sanitation solution of 0 ppm. Instructed operator to set up the three compartment sink with quaternary solution. Warning - From follow-up inspection 2025-07-16: 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 dishwasher machine with chlorine sanitation solution of 0 ppm. Instructed operator to set up the three compartment sink with quaternary solution. Time Extended

Basic - Wet mop not stored in a manner to allow the mop to dry.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Corrected On-Site

Basic - Wet mop not stored in a manner to allow the mop to dry.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw mahi-mahi 55°. Raw beef 55°. In drawer cooler. Placed about noon. Moved by manager to walk in cooler. Corrective Action Taken

Basic - Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers.

Basic - Ceiling tile missing. Missing ceiling tile in dining area.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Clean plates not inverted. Moved by manager

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. Drawer cooler not holding foods to 41° or below. Raw mahi-mahi 55°. Raw beef 55°. In drawer cooler. Placed about noon. Moved by manager to walk in cooler. Cooler door not fully closing.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee jacket over deli tissue paper. Moved by manager. Corrected On-Site

Basic - Floor area(s) covered with standing water. Standing water on floor by Dish Machine.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife between equipment. Moved by manager. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Tongs over handle. Moved by manager. Corrected On-Site

Basic - Single-service articles not stored inverted or protected from contamination. Single Service plates not inverted. Moved by manager. Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Raw fish , raw meat thawing in standing water and at room temperature. Moved by manager . still frozen. Corrective Action Taken

High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. During the inspection, observed the meatloaf, mashed potatoes, and mixed vegetables in the steam table with no sneezeguard. Observed removed the steam table with the food and placed in the main kitchen. As per operator, will serve to the employees from the main kitchen. was placed manager, will not use the steam table in the employee cafeteria until unit has a sneezeguard. Corrected On-Site