HYATT PLACE - FOOD

Proper cold holding temperatures — Inspector Note: OBSERVED TCS FOODS (MELON, MILK, BOILED EGGS, YOGURT) COLD HOLDING ON ICE BLOCK & ICE BLOCK #2 ABOVE 41F AT SELF-SERVE BUFFET. C/A: ALL TCS FOODS COLD HOLDING SHALL BE MAINTAINED AT 41F OR BELOW COS: ALL TCS FOODS DISCARDED AT 9AM

Time as a public health control: procedures and records — Inspector Note: FACILITY HAS WRITTEN PROCEDURE FOR CREAM CHEESE AND BUTTER CUPS TO BE HELD ON TPHC, HOWEVER, NO TIME/DATE STAMPS FOR PREP AND DISCARD WERE OBSERVED ON OR NEAR FOOD C/A: 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/temperature control for safety food, or (II) It is a ready-to-eat hermetically sealed food that upon opening is rendered a time/temperature control for safety food, (III) The food temperature does not exceed 70°F (21°C) within a maximum time period of 4 hours from the time it was rendered a time/temperature control for safety food; and (IV) The food is marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is rendered a time/temperature control for safety food as specified in paragraph 2.(ii)(I) and (II). (iii) The food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control;Pf (iv) The food shall be cooked and served, served at any temperature if ready-to-eat, or discarded, within 4 hours from the point in time when the food is removed from temperature control;P and (v) The food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded. COS: THESE FOODS DISCARDED AT 9AM

Proper date marking and disposition — Inspector Note: OBSERVED SLICED TOMATOES, TURKEY CRUMBLES, COOKED CHICKEN BREASTS & TURKEY OPENED IN PREP TOP COOLER IN MAIN KITCHEN WITH NO KNOWN DATE OF OPENING/PREP. C/A: ALL TCS FOODS HELD +24 HOURS SHALL BE DATE MARKED WITH THE DAY OF PREPARATION/OPENING/COOKING TO ENSURE A 7 DAY SHELF LIFE. COS: FOODS DISCARDED

Warewashing facilities: installed, maintained, used; test strips — Inspector Note: Facility does not have testing device to test high temperature dish machines at Bar and Back of House. C/A: In hot water mechanical warewashing operations, an irreversible registering temperature indicator shall be provided and readily accessible for measuring the utensil surface temperature

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed employee sanitizing dishes at 3 compartment sink, in use, Quat concentration at 0 ppm. C/A: A quaternary ammonium compound solution shall have a minimum temperature of 75ºF (24ºC), P have a concentration as specified in DPH Rule 511-6-1-.07(6)(g) and as indicated by the manufacturer’s use directions included in the labeling, P and be used only in water with 500 ppm hardness or less or in water having a hardness no greater than specified by the EPA-registered label use instructions; COS: Dishes resanitized QUAT concentration at 200 ppm.