WESTWARD LOOK WYNDHAM GRAND RESORT & SPA - Lookout Bar

Violations (4)

• b1d62620-85c0-4d33-a2f6-edb108e28b21CriticalCorrected on site

  Adequate handwashing sinks, properly supplied and accessible

  6-301.11 Each HANDWASHING SINK or group of 2 adjacent HANDWASHING SINKS shall be provided with a supply of hand cleaning liquid, powder, or bar soap. POOL BAR hand sink requires soap - towels at all times

  Preventing Contamination by Hands

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  Proper cooling methods used; adequate equipment for temperature control

  3-501.15 (B) When placed in cooling or cold holding EQUIPMENT, FOOD containers in which FOOD is being cooled shall be: (1) Arranged in the EQUIPMENT to provide maximum heat transfer through the container walls; and (2) Loosely covered, or uncovered if protected from overhead contamination as specified under Subparagraph 3-305.11(A)(2), during the cooling period to facilitate heat transfer from the surface of the FOOD. COOLING FOODS AFTER PREPARATION foods prepared and transported from main kitchen observed above 41F in reachins cooler storage

  Food Temperature Control

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  In-use utensils; properly stored

  3-304.12 During pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS shall be stored: (C) On a clean portion of the FOOD preparation table or cooking EQUIPMENT only if the in-use UTENSIL and the FOOD­CONTACT surface of the FOOD preparation table or cooking EQUIPMENT are cleaned and SANITIZED at a frequency specified under §§ 4-602.11 and 4-702.11; ICE SCOOPS stored with handle contact with ice and scoops in contact with beverage bottles

  Proper Use of Utensils

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

  4-603.11 (B) Cleaning EQUIPMENT used in dry cleaning FOOD-CONTACT SURFACES may not be used for any other purpose. 1] BAR GLASS WASHER KITCHEN DISH MACHINE 1]observed not dispensing sanitizer as required

  Utensils, Equipment and Vending