Sonesta ES Suites

Violations (4)

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  Proper cooling methods used; adequate equipment for temperature control

  4-301.11 EQUIPMENT for cooling and heating FOOD, and holding cold and hot FOOD, shall be sufficient in number and capacity to provide FOOD temperatures as specified under Chapter 3. marker area reach in cooler (RIC) Observed ready to eat TCS foods holding at temperatures above 41F. Observed ambient temperature of RIC at 55F.

  Food Temperature Control

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  Food and non-food-contact surfaces cleanable, properly designed, constructed and used

  4-501.11 (A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2. ware washing machine Ware washing machine is out of service.

  Utensils, Equipment and Vending

• a8fbdf17-cddd-4314-bb10-7125b190c58fCorrected on site

  Proper cold holding temperatures

  3-501.16 (A) Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under §3-501.19, and except as specified under (B) and in (C ) of this section, TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be maintained: (2) At 5ºC (41ºF) or less. market area reach in cooler (RIC) Observed ready to eat TCS foods holding at temperatures above 41F ( ham lunchables 46F, turkey sandwich 50F, cottage cheese 55F) Observed ambient temperature of RIC at 55F.

  Time Temperature Control for Safety Food (TCS Food)

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  Certified Food Protection Manager

  2-102.12 (A) At least one EMPLOYEE that has supervisory and management responsibility and the authority to direct and control FOOD preparation and service shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM. Certificate not observed.

  Supervision