HALL ARTS HOTEL

Person in charge present, demonstrates knowledge, and performs duties

2-103.11 OBSERVED A REACH IN COOLER HAD NOT HAD IT'S TEMPERATURE RECORDED/MONITOR FOR 2 DAYS (as per their own temperature log.) This cooler was then observed out of temp by inspection.

Proper cold holding temperatures

3-501.16(A)(2) OBSERVED REACH IN COOLER 2 WENT OUT, AMBIENT TEMPERATURES STAYED AT 47-50*F. Multiple foods recorded above 41*F - Pickles 62*F - Marinade sample 62*F - Shrimp cocktail sauce 63*F - Artichoke Dip 62*F - Orange juice sample 62*F Chef immediately voluntarily disposed of foods in this cooler as the temp log did not record the temps for 2 days so the time the cooler went out was uncertain. Inspector was unable to record all foods volunarily disposed but did witness all perishables disposed.

Proper Date Marking and Disposition

3-501.17(A) OBSERVED INSTANCES PREPPED FOODS IN COOLERS DATE MARKED BUT STORED PAST 7 DAYS. Ex. Salsa Machd from 8/30. Keep prepped foods below 7 days of storage. Technically, 6 days after the date mark

In-use utensils; properly stored

3-304.12 OBSERVED TONG ON GRILL HANDLES, EXPOSED HEAD OF TONG TO KNEE CONTACT.

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

4-101.19 OBSERVED PLASTIC PROTECTIVE FILM ON DISHWASHER BOOSTER, please remove to to ensure stainless steel cleaning.