Continental Breakfast

No sanitizer was prepared or being used during the inspection.

It was observed there were many non kitchen staff entering into the kitchen area and helping themselves to food. To reduce cross contamination issues, it is important to have food service staff in the main kitchen only. Proper hand washing must be in place.

Creamers were stored on the table without any ice. It was asked to be discarded during the inspection., , Chafing dish had two sterno burners, however, there was no thermometer to verify temperatures. , , Reheating of items were done using the microwave. Leftovers would be discarded or for staff. , , The “Chill Out” cooler was missing a thermometer. Additionally, the brown door cooler was also missing a thermometer., , One box of bacon was observed to be sitting on top of the chest freezer. Operator explained it was thawing. It was also discovered that the box of bacon would normally be thawed overnight. At the time, the box was just taken out of the chest freezer. Operator was educated that it must be thawed in the cooler, under cold running water or part of cooking process and never out at room temperature overnight.

The large compartment sink (originally a 3 compartment sink) was missing metal dividers. Staff were improperly washing and sanitizing reusable items., , Ensure there is a proper compartment sink installed. Also, the faucet spout must reach all three basins., , Dish soap was present, however, there was no chemical sanitizer present for the dishwashing or for food contact surfaces., , Operator was not performing the manual three step dishwashing properly as the sanitizing step was missing when answering verbally. Manual dishwashing must include wash in hot soapy water, rinse in hot water, and sanitize for 2 mins using an approved sanitizer., , There was a mechanical dishwasher that belonged to a restaurant (that was no longer in operation) that had detergent, rinse and sanitizer chemicals present. Operator inquired if it could be used. At the time, there was no detergent being dispensed. Rinse and chlorine were present. Concentration of chlorine was at 100ppm. The unit can only be used for sanitizing at this time.

Hand wash sink did not have hand soap. Paper towels were present. It was corrected during the inspection.

The large compartment sink took a few minutes for hot water to arrive. Staff were not washing hands on a regular basis.

There were no test strips for the breakfast kitchen. , , The chlorine test strips at the dishwasher may be expired as the strips showed staining.

The side exterior door had a gap at the bottom corner and on the side., , Please provide 3 most recent pest control records for reviewing.

The juice dispenser had buildup of dried concentrate/syrup inside the unit and on the spouts, , Handles of cold holding units had buildup of dried food. , , Inside the brown door cooler, there was exposed insulation showing mildew/mold buildup. The shelving was lined with linoleum and wood. Operator explained renovations was occurring and the entire back unit would be removed., , At the time the waffle iron appearance was satisfactory