EMPLOYEE DINING ROOM

High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Observed employee delivering dirty dishes and touching clean dishes without washing hands. Operator was instructed on proper hand washing techniques Corrective Action Taken

Intermediate - Handwash sink does not have enough water pressure to properly wash hands. Observed hand wash sink by kitchen, and ware washing area.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Operator cleaned ice machine interior. Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured. Observed CO2 tanks unsecured by soda machine.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled Walk in cooler fan covers.

Basic - Stored food not covered. Observed yellow rice container uncovered inside Walk in cooler. Operator covered container. Corrected On-Site

Basic - Water leaking from pipe and/or faucet/handle. Observed inside Walk in cooler.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed towel stored on reach in cooler in kitchen. Operator stored towel inside bucket with sanitizer. Corrected On-Site

Basic - Wiping cloth sanitizing solution stored on the floor. Observed on kitchen floor. Operator removed bucket from floor. Corrected On-Site

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. Observed at salad bar items, as per operator salad bar was placed at 11:00 am.

Intermediate - Handwash sink used for purposes other than handwashing. Observed ice cubes inside of hand wash sink.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked pork (102F - Hot Holding) at warming unit near steam table. As per manager, for less than 1 hour. Advised manager to reheat product to 165F.

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. Printed and provided employee health reporting agreement to manager and some employees signed.

Basic - No handwashing sign provided at a hand sink used by food employees. Corrected On-Site Repeat Violation

High Priority - - From initial inspection : High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired 10.22. Admin Complaint - From follow-up inspection 2023-05-03: Time needed to renew. Admin Complaint

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