Escape Lounges

Basic – Employee personal food not properly identified and segregated from food to be served to the public

nObserved employee food not segregated from guest food inside reach in cooler. Operator properly stored. Corrected On-Site

Basic – Silverware/utensils stored upright with the food-contact surface up

nObserved silverware stored laying flat inside bowl at buffet line. Operator properly stored. Corrected On-Site

Basic – Utensils in poor condition

nObserved chipped rubber spatula stored at dish machine area in kitchen. Spatula is no longer able to be properly cleaned and sanitized. Operator removed spatula. Corrected On-Site

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit

nObserved hard boiled eggs (50°F – Cold Holding); cut cantaloupe (52°F – Cold Holding) at buffet line. Per operator, foods out of temperature for approximately 15 minutes. Operator turned cold plate temperature down to quick chill. Corrective Action Taken

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit

nObserved egg bake (109°F – Hot Holding) at buffet line. Per operator, food out of temp for approximately 15 minutes. Operator turned hot plate temperature up to reheat to 165°F or above. Corrective Action Taken

High Priority – Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet

nObserved no vacuum breaker installed on splitter at mop sink.

High Priority – Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles

nObserved Sanitizer Bucket (Quaternary 400ppm). Operator remade sanitizer and corrected to 200ppm. 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

nEmailed bodily fluid procedures to operator.

Intermediate – No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine

nObserved no thermometer or thermolabels available to test proper temperature of dish machine in kitchen.