Elements Lounge And Restaurant

Basic – No Heimlich maneuver/choking sign posted.

Basic – Observed Equipment and utensils not properly air-dried – wet nesting containers on shelf in dish area Corrected On-Site

Basic – Old labels stuck to food containers after cleaning.

High Priority – At bar Glass machine 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

Chlorine at 0 ppm

High Priority – Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized, due to lack of sanitizing in the glass machine at the bar .

High Priority – Raw cold smoked salmon stored over/not properly separated from ready-to-eat pancetta in walk-in cooler. 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. Hollandaise sauce using TPHC not date marked. Chef corrected this at time of inspection , the hollandaise sauce was made at 7:00am and is discarded at 11 am daily. Discussed procedure for TPHC with chef. Corrected On-Site

Intermediate – Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. email to F&B Corrected On-Site

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.emailed to F&B Corrective Action Taken

Intermediate – The Bar Handwash sink used for purposes other than handwashing, observed a strainer in handwash sink