Legacy Hotel

Basic – Employee with no hair restraint while engaging in food preparation in main kitchen area

Person in charge asked him to put on hair restraint

Employee put on hair restraint and washed his hands Corrected On-Site Warning

High Priority – Dented/rusted cans present. See stop sale

Observed in back kitchen area dry storage can of refried beans dented on seam

Person in charge removed dented can for return. Warning

High Priority – Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature

Observed in main kitchen area Walk in cooler raw pork sausage over bacon

Educated Person in charge on safe refrigerator storage and emailed Person in charge a copy of hand out

Person in charge removed sausage. Corrected On-Site Warning

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

Observed on Buffet line Butter (60F – Cold Holding); Cream Cheese (61F – Cold Holding)nEducated Person in charge on cold holding foods

Person in charge stated both items have been on the buffet line for approximately 1 hour and placed both items in Walk in cooler. Corrective Action Taken Warning

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

Observed in main kitchen area can opener with mold like substance on the blade

Person in charge washed and sanitized can opener blade

As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Corrected On-Site Repeat Violation Warning

Intermediate – Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired

Observed in dishwasher area dish machine final rinse temperature (Temperature 146 °F)nPerson in charge setup 3cs and called for service. Corrective Action Taken Warning

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

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

Educated Person in charge on employee health agreement and emailed Person in charge and printed hand out

Person in charge read and signed health agreement. Corrective Action Taken Warning

Intermediate – Whole fruit displayed for self-service not wrapped and no utensils provided

Observed apples on buffet line no wrapped

Educated Person in charge on Whole fruit displayed for self-service not wrapped and no utensils provided

Person in charge removed apples. Corrective Action Taken Warning