Hospitality Alliance OVP LLC

Violations (23)

• 5

  Procedures for responding to vomiting & diarrheal events

  2-501.11 Establishment lacked written procedures for employees to follow when responding to vomiting or diarrheal events. PIC states the ordered a new kit but instructions were not available at the time.

• 8

  Hands clean and properly washed

  2-301.14(F) OBSERVED EMPLOYEE MOVE TRASHCAN WITH BARE HANDS, THEN PROCEEDED TO WRAP FOODS IN PLASTIC WRAP PRESERVATION WITHOUT WASHING HANDS

• 10

  Adequate handwashing facilities supplied & accessible

  6-301.11 Observed a handwashing sink within the establishment lacking readily available soap.

• 10

  Adequate handwashing facilities supplied & accessible

  6-301.14 Observed no handwashing sign posted at the hand sink(s).

• 10

  Adequate handwashing facilities supplied & accessible

  5-205.11(B) OBSERVED EMPLOYEE USING HANDWASH SINK AS A UTILITY SINK (handwash sinks are to be used as for handwashing only unless labeled specifically as other)

• 10

  Adequate handwashing facilities supplied & accessible

  6-301.12 Observed handwashing sink within the establishment lacking readily available paper towels or other drying devices.

• 13

  Food in good condition, safe, & unadulterated

  3-101.11 OBSERVED BAR ORANGES/LEMONS IN BAR WALK IN COOLER WITH MINOR MOLDING/DISTRESS. Dispose of the foods.

• 13

  Food in good condition, safe, & unadulterated

  3-202.15 OBSERVED 2 DENTED CANS WITHIN DRY STORAGE. Chef disposed of them

• 16

  Food-contact surfaces: cleaned & sanitized

  4-601.11(A) OBSERVED CAN OPENER BLADE WITH DEBRIS/MILDEW. Dishwasher cleaned it on sight. Please clean regularly, replace blade if rusted

• 21

  Proper Hot Holding Temperatures

  3-501.16(A)(1) OBSERVED FOODS IN BOWL SECTION NOT HOLDING ABOVE 135*F. (Rice @ 123*F, Rice @ 122*F, and chicken @ 127*F.) Ensure food are cooked or reheated to temperature. (165*F for 15 seconds in reheating,) and keep foods above 135*F

• 22

  Proper cold holding temperatures

  3-501.16(A)(2) OBSERVED IN CAFE AREA, onions at 50*F. Food employee states they placed it there 2 hours ago but did not have time stamp ready. Originally they record it on their phone but this time they forgot RiC for onions @ 50*F

• 22

  Proper cold holding temperatures

  3-501.16(B) Observed eggs stored in room temperature (not in a fridge). Food employee was warming the eggs into room temperature but any instance of foods out of temp (unless they are cooling) should have a time stamp on the time they are taken out of temperatures

• 38

  Insects, rodents, and animals not Present

  6-202.15(A) Observed back door was not completely closed, chef fixed it via key but the back door should be self closing and sealed tight to avoid pest entry

• 40

  Personal Cleanliness

  2-303.11 Observed food employees wearing jewelry or watches on their wrists. There can be nothing on the wrist or fingers for accessories UNLESS it is as simple as a simple wedding band

• 41

  Wiping cloths; properly used and stored

  3-304.14(A) OBSERVED A DRY WIPING CLOTH USED AS A COFFEE DROP ABSORBENT PAD. This can contaminate or grow bacteria, please use a nonabsorbent material or bar mat.

• 43

  In-use utensils; properly stored

  3-304.12 Observed ice scoop not stored on food contact surface on ice machine, handleless cup in rice bin for dry storage, and tongs stored on grill handle in which the head of the tong is prone to knee contact. Chef corrected everything.

• 44

  Utensils, equipment and linens; properly stored, dried, handled

  4-903.11(A), (B) and (D) OBSERVED UTENSILS STORED IN BUCKETS/BINS HAVE THE FOOD CONTACT SIDE FACING UPWARD. Keep the utensils downward to protect food contact side. Also observed: Some instances of to go containers facing upward, please keep on their side or have them facing down to avoid contamination or dust fall.

• 47

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

  4-501.11(A) OBSERVED MULTIPLE INSTANCES OF DAMAGED GASKETS FOR REACH IN COOLERS. Repair gaskets to maintain temps.

• 48

  Warewashing facilities, installed, maintained, used, test strips

  4-302.14 OBSERVED NO TEST STRIPS FOR CHLORINE DISHWASHER. Acquire chlorine test strips

• 48

  Warewashing facilities, installed, maintained, used, test strips

  4-204.115 OBSERVED HIGH TEMP DISHWASHER IS OPERATING BUT THE FINAL RINSE THERMOMETER IS NOT REACHING 180*F, unsure if inaccurate but must be accurate to ensure temperature. Fix thermo or acquire dish plate thermometer.

• 49

  Non-food-contact surfaces clean

  4-602.13 Observed gasket have black stains/mildew on it. Clean them.

• 55

  Physical facilities installed, maintained, and clean

  6-501.11 OBSERVED A FEW INSTANCES OF MISSING CEILING TILES IN KITCHEN. Keep tiles in place during hours of operation or unless a mechanic/engineer is working.

• 56

  Adequate ventilation and lighting; designated areas used

  6-403.11 OBSERVED PERSONAL WATER BOTTLE AND ITEMS STORED ABOVE OR ON FOOD PREP AREAS/TABLES. Chef corrected this and moved them.