The Bluff Hotel

Observed TCS food items on the breakfast area, as well as the bar cold holding above 41 F. Ensure all TCS food items are cold holding 41 F or below at all times.

Observed no staff with a CFSM. Certified food safety handler was posted, but the certified individual no longer works there.

RCA: Food service establishments shall have in its employ a Certified Food Safety Manager (CFSM) as specified in paragraph (b) of this subsection to ensure food safety is being managed within the food service establishment during all hours of operation as specified within paragraph (d) of this subsection.

Observed bowl stored in the hand sink. (COS- staff removed bowl from hand sink and placed in the 3-compartment sink.) RCA: Ensure the hand sink is only used for hand washing at all times.

Observed kitchen dish machine with a sanitizing concentration of 0 ppm chlorine. RCA: Ensure the dish machine is maintaining a sanitizing concentration of 50 ppm at all times

Observed bar hi-temp dish machine reached a sanitizing temperature at 143.6 F. RCA: Ensure the hi-temp dish machine is reaching a dish sanitizing temperature of at least 160 F at all times.

Observed the handwashing sink being used for dishware; a soap water solution with a rag was in use.

Corrective Action (CA)/COS: Staff drained the soap water, removed the wash rag, and relocated dishwashing activities to the 3-compartment sink.

RCA: A handwashing facility may not be used for purposes other than handwashing

Observed multiple food items (e.g., eggs, corned beef hash, tomatoes, gravy, etc.) inside the reach-in cooler near the 3-compartment sink without proper date marking.

Corrective Action (CA) / Corrected on Site (COS): Staff removed the food items and applied appropriate date marking.

Observed multiple ceiling tiles missing in the back area of the kitchen.

RCA: Floors, Walls, and Ceilings, Cleanability. Except as specified under subsection (2)(d) of this Rule and except for antislip floor coverings or applications that may be used for safety reasons, floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.

Observed raw egg whites are used for some cocktails at the bar. Advised PIC to ensure to used pasteurized eggs in the preparation of foods such as Caesar salad, hollandaise or Béarnaise sauce, mayonnaise, meringue, eggnog, ice cream, and egg-fortified beverages if raw eggs are not cooked to the required temperatures of at least 145 F or 155 F, depending on amount. PIC currently placed an order for pasteurized eggs.

Observed hose to dish machine with a leak during operation. PIC placed in a work order to repair or replace the hose. Advised PIC to ensure all plumbing fixtures are in good condition at all times.

Observed dish machine to not be pulling adequate concentrations of chlorine sanitizer. Dish machine was actively being used by staff. COS/CA: Staff switched to 3-compartment sink and PIC placed a work order for the dish machine to be fixed by Ecolab. RCA: Facility shall not use the dish machine until serviced by Ecolab to adequately distribute a minimum of 100 ppm of chlorine sanitizer.

Observed facility to not have any chlorine test strips for testing the dish machine at the time of the inspection. RCA: PIC shall obtain chlorine test strip to test the concentration of the dish machine daily. Food Service Rule: A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided.