The Bluff Hotel

Observed TCS food items on the breakfast area, as well as the bar cold holding above 41 F. (COS- PIC disposed food items.) RCA: Ensure all TCS food items are cold holding 41 F or below at all times.

Observed TCS food items (butter, cream cheese, shredded cheddar, ham, milk) on the bar outside of temperature holding units without a time as a public health control documentation and procedures. RCA: Except as specified under paragraph 4 of this subsection, if time without temperature control is used as the public health control for a working supply of time/temperature control for safety food before cooking, or for ready-to-eat time/temperature control for safety food that is displayed or held for sale or service, written procedures shall be prepared in advance, maintained in the food service establishment, and made available to the regulatory authority upon request that specify: Pf (i) Methods of compliance with paragraphs 2(i) - (iv) or 3(i) through (v) of this subsection; and (ii) Methods of compliance with the cooling of time/temperature control for safety food that is prepared, cooked, and refrigerated before time is used as a public health control. Pf 2. If time without temperature control is used as the public health control up to a maximum of 4 hours: (i) Except as specified in paragraph 2.(ii) of this subsection, the food shall have an initial temperature of 41°F (5°C) or less when removed from cold holding temperature control, or 135°F (57°C) or greater when removed from hot holding temperature control;P (ii) The food may have an initial temperature of 70°F (21°C) or less if; (I) It is a ready-to-eat fruit or vegetable that upon cutting is rendered a time/temperatu.

Observed kitchen dish machine with a sanitizing concentration of 0 ppm chlorine. RCA: Ensure the dish machine is maintaining a sanitizing concentration between 50 and 100 ppm at all times.

Observed no staff with a CFSM. Certified food safety handler was posted. RCA: Food service establishments shall have in its employ a Certified Food Safety Manager (CFSM) as specified in paragraph (b) of this subsection to ensure food safety is being managed within the food service establishment during all hours of operation as specified within paragraph (d) of this subsection.

Observed drink items that contains raw egg whites are not disclosed and no consumer advisory is stated on the menu or anywhere in the facility. RCA: Except as specified in subsections (5)(a)3, and (5)(a)4(iv), and (9)(a)3 of this Rule, if an animal food such as beef, eggs, fish, lamb, pork, poultry, or shellfish is served or sold raw, undercooked, or without otherwise being processed to eliminate pathogens, either in ready-to-eat form or as an ingredient in another ready-to-eat food, the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder, as specified in paragraphs 2 and 3 of this subsection using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means. The disclosure and reminder statements shall be worded in legible type in all capital letters and no smaller than font size #8, or if displayed on a menu board shall be printed no smaller than the smallest lettering used for a menu item. Pf 2. Disclosure shall include: (i) A description of the animal-derived foods, such as “oysters on the half shell (raw oysters),” “rawegg Caesar salad,” and “hamburgers (can be cooked to order);” Pf or (ii) Identification of the animal-derived foods by asterisking them to a footnote that states that the items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. Pf 3. The reminder shall include asterisking the animal-d.

Observed kitchen dish machine with a sanitizing concentration of 0 ppm chlorine. RCA: Ensure the dish machine is maintaining a sanitizing concentration of 50 ppm at all times Observed bar hi-temp dish machine reached a sanitizing temperature at 143.6 F. RCA: Ensure the hi-temp dish machine is reaching a dish sanitizing temperature of at least 160 F at all times.

Observed no staff with a CFSM. Certified food safety handler was posted, but the certified individual no longer works there. RCA: Food service establishments shall have in its employ a Certified Food Safety Manager (CFSM) as specified in paragraph (b) of this subsection to ensure food safety is being managed within the food service establishment during all hours of operation as specified within paragraph (d) of this subsection.

Observed bowl stored in the hand sink. (COS- staff removed bowl from hand sink and placed in the 3-compartment sink.) RCA: Ensure the hand sink is only used for hand washing at all times.

Observed TCS food items on the breakfast area, as well as the bar cold holding above 41 F. Ensure all TCS food items are cold holding 41 F or below at all times.

Observed the handwashing sink being used for dishware; a soap water solution with a rag was in use. Corrective Action (CA)/COS: Staff drained the soap water, removed the wash rag, and relocated dishwashing activities to the 3-compartment sink. RCA: A handwashing facility may not be used for purposes other than handwashing.

Observed multiple food items (e.g., eggs, corned beef hash, tomatoes, gravy, etc.) inside the reach-in cooler near the 3-compartment sink without proper date marking. Corrective Action (CA) / Corrected on Site (COS): Staff removed the food items and applied appropriate date marking.

Observed multiple ceiling tiles missing in the back area of the kitchen. RCA: Floors, Walls, and Ceilings, Cleanability. Except as specified under subsection (2)(d) of this Rule and except for antislip floor coverings or applications that may be used for safety reasons, floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.

Observed raw egg whites are used for some cocktails at the bar. Advised PIC to ensure to used pasteurized eggs in the preparation of foods such as Caesar salad, hollandaise or Béarnaise sauce, mayonnaise, meringue, eggnog, ice cream, and egg-fortified beverages if raw eggs are not cooked to the required temperatures of at least 145 F or 155 F, depending on amount. PIC currently placed an order for pasteurized eggs.

Observed hose to dish machine with a leak during operation. PIC placed in a work order to repair or replace the hose. Advised PIC to ensure all plumbing fixtures are in good condition at all times.