Park City Club

*10 Sanitization after Cleaning

observed no sanitizing after wash procedure @ dish machine and bar dish machine

*29 Warewashing machines thermometer in F.rinse tank

broken on dish machine

*33 Warewashing machines auto. dispense detergents

chlorine solution

*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep

observed ice scoop handle touching ice @ server station

*42 Dirty nonfood contact surfaces

Clean dirty RIC gaskets

*06 Time as PHC:provide written procedures on site

Provide written documentation for food on buffet line. Observed chicken @ 94 F

*09 Food protected cross contamination arrange each type food in equipment so cross is prevented

Observed raw beef stored over veggies/sauces

*10 Clean Sight and Touch

Observed dirty microwave (inside top area) and dirty meat slicer

*32 Damaged Equipment

Repair torn gasket on RIC by grills

*42 Dirty nonfood contact surfaces

clean dirty WIC gaskets and RIC; maintain floors clean throughout shift

*45 Premises shall be maintained in good repair

Repair leaking faucet on 3-compartment sink

*02 Cold Hold (41øF/45øF or below)

Keep all cold hold TCS food @ 41 F or lower at all times. Observed cheese in RIC @ 64.7 F and 52.1 F

*09 Food protected cross contamination arrange each type food in equipment so cross is prevented

Arrange food according to hierarchy order. Do not store raw meats over RTE food

*10 Clean Sight and Touch

Clean dirty meat slicer and grinder in kitchen and clean inside microwave

*29 Sanitizing solutions, testing devices

Provide thermal test strips for dish machine and get thermometer fixed (rinse)

*31 Handwashing lavatory - used for other purpose

Do not use hand wash only for dumping food waste/drinks

*39 Utensils, single serve items 6 inches off - floor

Keep utensils & equipment 6 inch off floor (ice bucket)

*42 Floors/walls/ceiling/nonfood dirty

Clean dirty floors in kitchen, WIC, WIF

*10 Clean Sight and Touch

Observed dirty ice machine at bar.

*33 Warewashing manufacturer's operating instuctions

Observed dish machine rinse thermometer not functioning correctly.

*42 Floors/walls/ceiling/nonfood dirty

Observed dirty floors under equipment in kitchen and bar.

*43 Ventilation,mechanical

Observed smokey in kitchen.

*45 Lockers to be used to store personal items

Store all personal items in appropriate place.

*47 Handwashing signage

Observed no handwash signage at bar handsink.

*39 Keep utensils handles upright or protected

Observed utensils inside of bulk ingredient bins

*45 Premises shall be maintained in good repair

Repair leak at faucet 3 compartment sink

*31 Individual, disposable towels

provide paper towels at back hand sink

*43 Ventilation,mechanical

Replace missing lights underneath the vent hood

*42 Dirty nonfood contact surfaces

Encrusted grease build up seen at side of grill system

*32 Maintain in Good Repair

Replace missing/torn rubber gasket

*10 Chlorine sanitizer concentration, minimum temp.

Observed bleach sanitizer over 200 ppm. bleach solution should be at least 50-100 ppm

*01 Cooling -- within 2 hours, 135-70øF

Must not cool hot foods at room temperature.

*33 Warewashing machines not apply to pumped rinse

Dish machine observed not dispensing sanitizing final rinse - should be at 180 degrees

*02 Cold Hold (41øF/45øF or below)

Observed caramel 50.5 degrees F, cheese 53.7 degrees F, RIC 53 degrees F

*09 Food protected cross contamination separating types of raw animal food storage, preparation, hol

Observed raw beef over fish

*38 Thawing. under running water criteria - water velocity

Thaw shrimp fully submerged under running water. (Observed not submerged)

*37 Food, utensils & equip under other sources

Observed personal items on shelf with clean dishes

*43 Light bulbs, light shields provided

Observed light shield coming detached in dish wash area

*20 Grease Trap Tickets

Service grease trap every 90 days

*10 Clean Sight and Touch

Observed dirty can opener blade.

*18 Toxic items labeling-non original container

Label sanitizer and other chemicals

*29 Food thermometers provided and accessible

Observed 2 RIC's with missing/broken thermometers

*39 Equipment in good repair and proper adjustment.

Repair hole in dish machine

*43 Clean vent syst:Intake/exhaust air ducts

clean around vents in ceiling.

*45 Premises shall be maintained in good repair

repair/replace damaged ceiling tiles.

*18 Chemical sanitizer generated onsite, chemical criteria

Observed sanitizer bucket >100 ppm

*32 Nonfood surfaces-design to be cleaned easily

Observed paper and foil used as shelf liners. Must be durable, non-absorbent, and easily cleanable.

*45 Drying Mops-air dry

Empty mop bucket and hand or invert mop to allow air-dry.

*46 Covered waste receptacle for women's restroom

Provide covered trash bin in restroom.

*31 Handwashing lavatory - used for other purpose

Soda gun drain in hand sink

*28 Date marking > 24 hrs,on site,temp 41F

*29 Warewashing machines thermometer in F.rinse tank

*36 Cloths in-use for wiping between uses stored

*21 RFSM - Not On Site

*43 Light - 50 foot : Food and utensils area

*39 Equipment in good repair and proper adjustment.

cooler gaskets

*44 Trash can provided for papertowel waste

*10 Clean Sight and Touch

can opener blade

*29 Cold/hot hold unit thermometer easily viewable

hot box

*28 Date marking > 24 hrs,on site,temp 41F

*22 Handlers-Certificate Not On Site

*41 Food storage containers, identified with common name of food.

*43 Light - 50 foot : Food and utensils area

light bulb at vent hood is out

*31 Handwashing lavatory - accessible

*29 Sanitizing solutions, testing devices

provide bucket sanitizer test strips

*31 Handwashing lavatory - accessible

*41 Food storage containers, identified with common name of food.

*37 Food, utensils & equip under other sources

employee drink container in cooler

*36 Cloths in-use for wiping between uses stored

*28 Date marking > 24 hrs,on site,temp 41F

*14 When to wash hands before donning new gloves

*09 Food protected cross contamination arrange each type food in equipment so cross is prevented

meat stored over fish in walk in cooler

*22 Handlers-Certificate Not On Site

*44 Trash can provided for papertowel waste

*37 Storing the food at least 15 cm (6 inches) above the floor

bread on the floor of freezer

*20 Grease Trap Tickets

*41 Food storage containers, identified with common name of food.

*36 Cloths in-use for wiping between uses stored

*10 Hot water sanitizer surface temp. < 160'F

MACHNE AT 155'F

*47 Handwashing signage

*36 Cloths in-use for wiping between uses stored

*09 Food protected cross contamination arrange each type food in equipment so cross is prevented

RAW MEAT ABOVE READY TO EAT PRODUCTS

*15 Bare hands contact with ready-to-eat foods

OBSERVED EMPLOYEE CONTACTED READY TO EAT PRODUCTS WITH BARE HANDS

*29 Sanitizing solutions, testing devices

*35 Eating food, chewing gum, drinking beverages, or using tobacco

OBSERVED A CUP OF BEVERAGE ABOVE THREE COMPARTMENT SINK

*31 Handwashing lavatory - accessible

DO NOT STORE ANY ITEM IN FRONT OF HAND SINK NEXT TO ICE MACHINE

*18 Use toxics according to additional condition

MAINTAIN SANITIZER (BLEACH) AT 50 PPM. TESTED AT 200 PP,

*32 Approved Food Contact Equip.

OBSERVED FOOD PRODUCTS IN OPENED CAN

*22 Handlers-Certificate Not On Site

*09 Food on display shall be protected from contamination

MEXICAN FOOD IN BUFFET LINE