HYATT CENTER CAFE @ NIERSBACH.

IMPROPER HANDS WASHING, OBSERVED A FOOD HANDLER RINSING HIS HANDS IN PREP SINK AFTER HANDLING RAW BEEF WITH BARE HANDS. INSTRUCTED MANAGER TO HAVE FOOD HANDLERS WASH HANDS ACCORDING TO HEALTH CODE. PRIORITY VIOLATION 7-38-010

FOUND IMPROPER COLD TEMPERATURES OF POTENTIALLY HAZARDOUS FOODS INSIDE COOLER. ( 10) PORTION CUPS OF HUMMUS AT 51.0F, ( 10)HALF PINT SIZE MILK AT 48.7F, 50.0F. FOODS REMOVED AND DISCARDED BY MANAGER-CDI. MUST MAINTAIN COLD FOODS AT 40.0F OR BELOW. CRITICAL VIOLATION 7-38-005A.

UPPER AREAS OF ICE MACHINE HAS SLIGHT BUILD-UP. INSTRUCTED TO CLEAN/MAINTAIN.

LEAKY PIPE UNDER 3- COMPARTMENT SINK AT DISH MACHINE AND LEAKY 1 COMPARTMENT SINK IN RED MANAGO PREP AREA. INSTRUCTED TO REPAIR.

FOUND IMPROER TEMPERATURES OF POTENTIALLY HAZARDOUS FOODS.APPROX 30LBS OF COOKED RICE AT SUSHI PREP AREA AT IMPROPER TEMPERATURE OF 115.4F,AND 107.8F,( NO PROOF OF LABATORY TESTING OF RICE FOR THIS LOCATION POSTED OR AVAILABLE).ALSO IMPROPER TEMPERATURE OF PREPACKAGED SUSHI NOT DATED INSIDE DISPLAYED COOLER AVAILABLE FOR CUSTOMERS ,SALMON-54.6F,TUNA-51.8F, SALMON-52.6F.INSIDE REACH IN COOLER FOODS DATED 6-20-2016,IMPROPER TEMPERATURES:APPROX 5LBS COOKED SHRIMP-45.6F, 2LBS-COOKED PORK-45.8F, 10LBS-REFRIED BEANS-45.0F,1 LB,QUINOA AT 47.5F. ALL FOODS REMOVED AND DIACARDED BY MANAGER-CDI,APPROX 48LBS/COST $275.00.MUST MAINTAIN HOT FOODS AT 140F OR HIGHER,COLD FOODS AT 40F OR BELOW.

OBSERVED FOOD HANDLER PREPARING SUSHI LEAVE FROM OUT OF PREP AREA ,RETURN BACK TO PREP AREA WITH A RED FOLDER,TOUCHING PAPERS,ETC. FOOD HANDLER GRAB AND PUT ON GLOVES,WENT BACK TO HANDLING SUSHI ROLLS NEVER WASHING HANDS AFTER CHANGE OF ACTIVITY THAT RESULTS IN HAND CONTAMINATION.INSTRUCTED THAT EMPLOYEE MUST WASH THEIR HANDS AFTER EACH ACTIVITY BEFORE HANDLING FOOD-CDI.CRITICAL VIOLATION ISSUED 7-38-010A

OBSERVED EXPOSED HAND WASHING SINK NOT CONVENIENT,AND ACCESSIBLE TO FOOD HANDLER,(IE SINK BLOCKED BY CART OF FOOD EQUIPMENT AND A TRAY OF COFFEE CANISTERS AND PLATES INSIDE OF THE SINK).MANAGER REMOVED CART AND FOOD EQUIPMENT-CDI.INSTRUCTED THAT EXPOSED HAND SINK MUST ALWAYS BE ACCESSIBLE AT ALL TIMES,NOTHING INSIDE SINK,ON SINK OR IN FRONT OF SINK.CRITICAL VIOLATION ISSUED-7-38-030.

INTERIOR PANEL INSIDE ICE MACHINE,SLIGHT BUILD-UP.MUST CLEAN/MAINTAIN.

OBSERVED CEILING LIGHT SHIELDS IN KITCHEN NOT CLEAN,(DUSTY).MUST CLEAN/MAINTAIN.

DURING INSPECTION FOUND 5 LBS OF VEGETABLE BROTH IN A CAMBRO CONTAINER STORED IN A TRANSPORTABLE ALUMINIUM UPRIGHT BOX AT 120.4F AND ALSO FOUND 2 LONG FLAT STAINLESS STEEL TRAYS WITH RICE NOODLES AND EGG NODDLES 10LBS AT 53.5F AND 56.7F AT A COLD HOLDING UNIT NOT PROPERLY SET-UP. APPROXIMATE TOTAL VALUE OF FOOD $50.00 ALL ABOVE MENTIONED FOOD ITEMS WERE DISCARDED BY MANAGEMENT. ALL POTENTIALLY HAZARDOUS FOODS MUST MAINTAIN PROPER TEMPERATURE AT ALL TIMES COLD FOODS AT 40F AND BELOW AND HOT FOODS AT 140F ABOVE.

DURING INSPECTION FOUND VARIOUS SALAD ITEMS NOT PROPERLY DISPLAYED WITHOUT SNEEZE GUARDS. INSTRUCTED MANAGER TO MAINTAIN ALL FOOD ITEMS AT THE SALAD WITH A PROPER SNEEZE GUARD AT ALL TIMES. ALL FOUND VARIOUS FOOD CONTAINERS IN THE WALK-IN COOLER AND REFRIGERATORS NOT PROPERLY COVERED DURING STORAGE. ALL FOOD ITEMS MUST BE PROPERLY COVERED DURING STORAGE AT ALL TIMES.

MUST PROPERLY LABEL ALL PREPARED FOODS INSIDE THE WALK-IN COOLER WITH THE NAME AND DATE OF PRODUCT. FOUND FOUR LARGE CONTAINERS HOLDING CHILI NOT PROPERLY LABELED. MUST PROVIDE.

MUST DETAIL CLEAN THE EXTERIOR OFF ALL UPRIGHT OVENS IN THE REAR KITCHEN TO REMOVE GREASE BUILD-UP, INTERIOR AND SIDES OF THE DEEP FRYERS IN THE FRONT SERVICE AREA TO REMOVE GREASE BUILD-UP.