Holiday Inn

What the inspector found

• Certified Food Protection Manager: No certified food manager present.
• Food Separated And Protected: Ready-to-eat food subject to contamination by raw animal product. (raw shelled eggs over condiments/pickles in walk in)
• Food-Contact Surfaces: Cleaned And Sanitized (critical): Food-contact surfaces not cleaned and sanitized. (no sanitizer available for 3 compartment or ware washing machine; was corrected while inspector still here)
• Proper Cold Holding Temperatures (critical): TCS food not maintained at 5°C (41°F) or below. (salmon filets stored above cold line in roll top cooler; top portions of filets at 50F-54F, bottom half at 36F-38F; filets were discarded)
• Approved Thawing Methods Used: Improper thawing method being used for TCS food. (reduced oxygen packaged fish being thawed under refrigeration without being fully removed from package)
• In-Use Utensils, Properly Stored: Suitable dispensing utensil not being used by employee for handling food. (scoops in bulk sugar container without handle)
• Utensil, Equipment And Linens: Properly Stored, Dried, Handled: Improper storage of clean utensils. (clean glassware stored where exposed to ice condensate contamination at bar)
• Food And Nonfood-Contact Surfaces Cleanable, Properly Designed, Constructed, And Used: Equipment is not maintained in good repair. (large amount of ice condesate in cold holding units at bar; bar drink cold holding units holding at 47F-49F, no TCS foods stored inside)
• Ware Washing Facilities: Installed, Maintained, Used, Test Strips: The wash temperature of a mechanical ware washing machine is not sufficient. (ware washing machine not reaching minimum of 120F)
• Nonfood-Contact Surfaces Clean: Nonfood-contact surfaces have accumulation of (spilled cheese in walk in)

As listed in the inspection report.