Banquet Kitchen

Basic – Buildup of food debris/soil residue on equipment door handles

Observed at the salad station.

Basic – Ice buildup in reach-in freezer and/or walk-in freezer

Observed in the walk-in freezer. Repeat Violation

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust

Observed reach in cooler gaskets soiled with mold like substance, bakery unit. Repeat Violation

Basic – Single-service articles not stored inverted or protected from contamination

Observed for the single serve spoons. Corrected On-Site

Basic – Stored food not covered

Observed ice cream not covered, located in the walk-in freezer. Corrected On-Site

Basic – Unwashed fruits/vegetables stored with ready-to-eat food

Observed unwashed vegetables stored above sauces located in the walk-in cooler. Corrected On-Site

Basic – Wall soiled with accumulated grease, food debris, and/or dust

Observed mold like substance on the interior wall of the walk-in cooler.

Basic – Wet wiping cloth not stored in sanitizing solution between uses

Observed stored on top of covered food located in the walk-in cooler. Corrected On-Site

High Priority – Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands

Observed employee touched dirty equipment handle then prepared salad.

High Priority – Raw animal food stored over or with ready-to-eat food in a freezer – not all products commercially packaged

Observed raw fish stored above sauces located in the prep reach in cooler opposite flat top grill. Corrected On-Site

High Priority – Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale

Observed sushi rice 4 hr time expired.

Intermediate – Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment

Observed for the oyster tags.

Intermediate – Clam/mussel/oyster tags not marked with last date served

Observed for the oyster tags

Intermediate – Handwash sink not accessible for employee use at all times

Observed both units in the kitchen blocked by tray racks. Corrected On-Site

Intermediate – No written procedures available for use of time as a public health control to hold time/temperature control for safety food

Observed form not completed as required.