Latitude 28

Basic – Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Items to be moved to separate area. Corrected On-Site

Basic – Open condiments provided for self-service not properly protected.

Basic – Stored food not covered. Ice cream container not covered. Corrected On-Site

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp stored over ice cream in reach in freezer. Items moved. Corrected On-Site

High Priority – Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination

Sneeze guard lacking at all stations of buffet.

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pooled eggs 55f, lobster cakes 51f, cooked sausage 50f, raw burger 46f, – under flat top grill and reach in at end of line

Cut melon 54f, buffet.

Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime

Soda guns at lobby bar soiled.

Intermediate – Handwash sink not accessible for employee use at all times. Dishwasher area. Blocked by dirty pans.

Intermediate – No paper towels or mechanical hand drying device provided at handwash sink. Corrected On-Site

Intermediate – Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Operator is going to only keep cryovac products less than 48 hours, labeled with production date and time and held less than 41f, .

Intermediate – Whole fruit displayed for self-service not wrapped and no utensils provided. Apples and pears not individually wrapped.