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09/30/2021
Inspection, Routine
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| 10 - Foodborne Illness Risk Factors |
| Adequate handwashing sinks properly supplied and accessible |
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Inspector Comments: An employee personal item was stored on top of the dish washing area hand sink. (Priority foundation)
Corrective action: item was moved.
Hand soap was not available at the buffet hot holding unit hand sink. (Priority foundation)
Hand soap and hand towels were not available at the bar hand sink. (Priority foundation)
Corrective action: education provided.
Hot water was not available at the buffet hot holding unit hand sink and bar hand sink; water measured 74° and 79° F respectively. (Priority foundation)
Corrective action: education provided.
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| 13 - Foodborne Illness Risk Factors |
| Food in good condition, safe, & unadulterated |
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Inspector Comments: Two dented cans were present with wholesome cans on a back kitchen storage rack. (Priority)
Corrective action: items moved.
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| 16 - Foodborne Illness Risk Factors |
| Food contact surfaces; cleaned & sanitized |
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Inspector Comments: The kitchen table mounted can opener blade was soiled with food debris. (Priority foundation)
Corrective action: education provided.
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| 20 - Foodborne Illness Risk Factors |
| Proper cooling time and temperature |
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Inspector Comments: Guacamole was prepared at room temperature and cooling in the left cook line cold top refrigerator and measured 50° F after 4 hours.
Corrective action: item rapidly cooled and education provided.
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| 22 - Foodborne Illness Risk Factors |
| Proper cold holding temperatures |
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Inspector Comments: The following items throughout the kitchen were above 41° F:
berry compote on the cook line food preparation table was 58° F,
cured ham in the right cook line cold top refrigerator was 65° F,
heavy whipping cream in the right cook line cold top refrigerator was 57° F,
shredded mozzarella in the right cook line cold top refrigerator was 54° - 56° F,
cut grape tomatoes in the left cook line cold top refrigerator were 48° F,
and heavy whipping cream in the reach in refrigerator across from the blast chiller was 51° F. (Priority)
Corrective action: all items were rapidly cooled.
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| 51 - Good Retail Practices |
| Plumbing installed; proper backflow devices |
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Inspector Comments: The bell cover of the atmospheric vacuum breaker was missing at the mop sink. (Core)
The hand sink next to the buffet hot holding unit was slow to drain. (Core)
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| 54 - Good Retail Practices |
| Garbage & refuse properly disposed; facilities maintained |
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Inspector Comments: A trash can was absent at the hand sink next to the coffee and tea station in the back kitchen. (Core)
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02/26/2020
Inspection, Routine
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| 10 - Foodborne Illness Risk Factors |
| Adequate handwashing sinks properly supplied and accessible |
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Inspector Comments: The bar hand sink did not have a working soap dispenser so the soap was inaccessible. (Priority foundation).
Corrective Action: Staff unclogged the soap dispenser and also put a back up soap dispenser at the bar hand sink.
The bar hand sink did not have a sign reminding employees to wash their hands. (Core)
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| 13 - Foodborne Illness Risk Factors |
| Food in good condition, safe, & unadulterated |
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Inspector Comments: A bottle of liquor at the bar was adulterated with an insect. (Priority)
Corrective Action: The bottle was liquor was discarded.
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| 28 - Foodborne Illness Risk Factors |
| Toxic substances properly identified, stored & used |
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Inspector Comments: A chemical spray bottle by the bar was unlabeled as to its contents. A butane lighter was stored next to deli tissue and above plastic wrap in the food preparation area. (Priority foundation).
Corrective Action: The chemical bottle was labeled and the butane lighter was moved to an appropriate storage area.
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| 38 - Good Retail Practices |
| Insects, rodents, & animals not present |
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Inspector Comments: Numerous winged insects were observed in the kitchen by the dish area. (Core)
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| 51 - Good Retail Practices |
| Plumbing installed; proper backflow devices |
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Inspector Comments: The red hose was connected to the water line by the large dish machine without a (high hazard low pressure) backflow device. (Priority)
The faucet on the corner sink in the food preparation area was loose. The faucet on the cookline dump sink across from the two-door freezer was loose. (Core)
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12/03/2019
Inspection, Routine
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| 08 - Foodborne Illness Risk Factors |
| Hands clean & properly washed |
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Inspector Comments: 2-301.14 When to Wash (P)
An employee was observed handling food on the cook line and did not wash their hands after touching their hair. Corrective Action: Handwashing education was provided to employees.
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| 10 - Foodborne Illness Risk Factors |
| Adequate handwashing sinks properly supplied and accessible |
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Inspector Comments: 5-205.11 Using a Handwashing Sink-Operation and Maintenance (Pf)
Food debris was present in the front kitchen hand sink. Corrective Action: Staff were educated about hand sink usage.
5-202.12 Handwashing Sinks, Installation (Pf)
How water at the front kitchen hand sink near the cut melon did not have hot water, the water only reached 92°F.
Corrective Action: The facility adjusted the hot water so that it was above 100°F during the inspection.
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| 18 - Foodborne Illness Risk Factors |
| Proper cooking time & temperatures |
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Inspector Comments: 3-401.14 Non-Continuous Cooking of Raw Animal Foods (Pf)
A written plan and proper labeling was not in place for salmon and chicken being non-continuously cooked.
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| 22 - Foodborne Illness Risk Factors |
| Proper cold holding temperatures |
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Inspector Comments: 3-501.16(A)(2) Time/Temperature Control for Safety Food, Hot and Cold Holding (P)
The following items on the buffet were above 41°F: key lime dessert cups (64°F), cut tomatoes (48°F), and cooked rice (45°F). Corrective Action: Discussed using TAPHC for these items.
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| 24 - Foodborne Illness Risk Factors |
| Time as a Public Health Control; procedures & records |
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Inspector Comments: 3-501.19 Time as a Public Health Control (P)
A written time as a public health control (TAPHC) plan for current buffet time/temperature control for safety (TCS) items and time markers indicating discard time was not present at the facility.
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| 25 - Foodborne Illness Risk Factors |
| Consumer advisory provided for raw/undercooked food |
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Inspector Comments: 3-603.11 Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens (Pf)
A disclosure for the seafood offered on the buffet on 11/28/19 was not present on the menu.
Corrective Action: The menu is no longer in use. Discussed consumer advisory with staff.
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| 28 - Foodborne Illness Risk Factors |
| Toxic substances properly identified, stored & used |
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Inspector Comments: 7-201.11 Separation-Storage (P)
Butane fuel was stored on a cook line shelf next to and over food equipment. Hand soap on a back shelf to the left of the mechanical dish machine was above clean gloves.
Corrective Action: The chemicals were moved to an approved location.
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| 37 - Good Retail Practices |
| Food properly labeled; original container |
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Inspector Comments: 3-203.11 Molluscan Shellfish, Original Container (C)
Shucked oysters (shellfish) were removed from the container for consumer self service on a buffet and the labeling (name, address, and certification number of the shucker, packer or repacker of the molluscan shellfish and the sell by or best if used by date or the date shucked) from the container was not maintained for 90 days.
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| 51 - Good Retail Practices |
| Plumbing installed; proper backflow devices |
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Inspector Comments: 5-202.13 Backflow Prevention, Air Gap (P)
A backflow device was not present at the red hose by the high heat mechanical dish machine.
Corrective Action: Discussed installing a low hazard continuous pressure backflow device.
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01/25/2019
Inspection, Routine
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| 10 - Foodborne Illness Risk Factors |
| Adequate handwashing sinks properly supplied and accessible |
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Inspector Comments:
5-205.11 Using a Handwashing Sink-Operation and Maintenance (Pf): An employee was observed filling a container in the Vista Montane hand sink located off the cook line.
6-301.14 Handwashing Signage (C): Hand washing signs for employees were not located at the hand sinks in the kitchen.
5-202.12 Handwashing Sinks, Installation (Pf): The hot water temperature at several hand sinks throughout the facility did not reach at least 100°F.
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| 18 - Foodborne Illness Risk Factors |
| Proper cooking time & temperatures |
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Inspector Comments:
3-401.14 Non-Continuous Cooking of Raw Animal Foods (Pf): Chicken skewers were partially cooked without an approved non-continuous cooking plan.
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| 22 - Foodborne Illness Risk Factors |
| Proper cold holding temperatures |
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Inspector Comments:
3-501.16(B) Time/Temperature Control for Safety Food, Hot and Cold Holding (P): Turkey on the buffet line was 47°F. Sliced ham (43-46°F) and pooled eggs (45°F) stored in the cold top refrigerator on the Vista Montane cook line were above 41°F. Steak skewers, chicken skewers and salmon skewers located in the Mount Jade kitchen cook line reach in refrigerator were between 45-49°F.
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| 25 - Foodborne Illness Risk Factors |
| Consumer advisory provided for raw/undercooked food |
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Inspector Comments:
3-603.11 Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens (Pf): A reminder statement and an asterisk for items that can be served raw or undercooked were not indicated on the menus.
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| 44 - Good Retail Practices |
| Utensils, equipment & linens: properly stored, dried, & handled |
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Inspector Comments:
4-903.11(B) Equipment, Utensils, Linens and Single-Service and Single-Use Articles Storing (C): Utensils on the omelet line were held in a container of 93°F standing water. Tongs were stored on the oven handle of the Vista Montane cook line kitchen.
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| 47 - Good Retail Practices |
| Food & non-food contact surfaces cleanable, properly designed, constructed, & used |
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Inspector Comments:
4-101.19 Nonfood-Contact Surfaces (C): Packaging tape was observed on the bottom shelf of the reach in refrigerator in the Mount Jade kitchen.
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