HOLIDAY INN RESORT

Basic - Carbon dioxide/helium tanks not adequately secured. Upon inspection observed main CO2 tank not secured by ice machine.

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Upon inspection observed multiple ceiling tiles show water damage in the back of the kitchen.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Upon inspection observed ice buildup inside walk-in freezer.

Basic - Stored food not covered. Upon inspection observed hamburger patties inside reach in freezer not covered. Reach in freezer by the main cook line.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Temperatures observed for Sirloin steak 55f and burgers patties 59f in grill low boy (less than 4 hours). Operator removed and placed in colder holding unit. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked sausage patties at 128f. Operator removed sausage from service. Corrective Action Taken

Basic - Carbon dioxide/helium tanks not adequately secured. Operator secured tank at time of inspection. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed storage containers on rack wet nesting present.

Basic - Equipment in poor repair. Ice machine liner noted to be in disrepair and duct tape noted on top of reach-in cooler on left side of cook line during inspection.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Observed unwashed squash stored above roasted salsa in walk-in cooler. Operator removed case of squash from above salsa. Corrected On-Site

Intermediate - Equipment drain line draining into handwash sink: Drain line from air conditioner (not on at time of inspection) drains into the hand-wash sink in the kitchen. Kitchen Manager had maintenance come by and look at it. The hose was removed from the sink and placed in a bucket. The hand-wash sink was washed, rinsed, and sanitized during the inspection. Corrected On-Site

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb: Mop sink has a splitter on it with one side having a hose going to the chemical dispenser and the other side having a hose going into the mop sink. The hose going into the mop sink needs to have a backflow preventer on it. Kitchen manager removed the splitter until a backflow preventer can be installed. Corrected On-Site

Basic - Exterior door has a gap at the threshold that opens to the outside: Back door going into kitchen has a gap around it allowing for the potential of vermin/insects to enter the establishment. General Manager states there is a work order already in the system to have it repaired, however, it is two months out. Corrective Action Taken

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents and adjacent tiles throughout kitchen have dust buildup.

Basic - Exterior door has a gap at the threshold that opens to the outside. Gap at bottom right corner of exterior door at back of kitchen.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature: - pan with raw cod fillets on speed rack in walk-in cooler over a pan of cooked corned beef. Kitchen Manager moved the corned beef to a higher shelf on the speed rack. 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: - dish machine not sanitizing - 0ppm. Third sink of three compartment sink set up for sanitizing dishes. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food: - cups used for scoops in sugar, flour, hush puppy mix, and fish breading. Kitchen manager removed. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Sausage 111° less than 30 minutes

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener soiled. Operator cleaned can opener during inspection. Corrected On-Site

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

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup in reach in freezer. No contact with food observed.