EMBASSY SUITES - BREW HOUND RESTAURANT AND BAR

Management knowledge, responsibilities, reporting — Inspector Note: PIC UNABLE TO PROVIDE IN A VERIFIABLE MANNER THAT ALL FOOD SERVICE EMPLOYEES WERE MADE AWARE OF THEIR RESPONSIBILTIES TO REPORT THEIR HEALTH AS IT RELATES TO SYMPTOMS/ILLNESSES TRANSMISSIBLE VIA FOOD C/A: PIC shall be able to provide proof in a verifiable manner that all food employees and conditional employees are informed of their responsibility to report in accordance with the Chapter, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food PIC HAS 10 DAYS TO PROVIDE PROOF OF SIGNED EMPLOYEE HEALTH AGREEMENTS

Adequate handwashing facilities supplied & accessible — Inspector Note: OBSERVED TWO BAGS OF DICED HAM THAWING UNDER RUNNING WATER IN THE HAND SINK IN THE OMELETTE STATION C/A: A handwashing facility may not be used for purposes other than handwashing. COS: BAGS REMOVED

Proper cold holding temperatures — Inspector Note: OBSERVED MULTIPLE TCS FOODS COLD HOLDING ABOVE 41F. SELF-SERVE BUFFET (CREAM CHEESE, BOILED EGGS, BUTTER CUPS, & SHREDDED CHEDDAR @ ICE BLOCK AND HONEYDEW IN ICE BATH). OMELETTE STATION (MULTIPLE RAW SHELLED EGGS BETWEEN 52F-68F ON COUNTER & ICE BATH AND LIQUID EGG WHITES IN ICE BATH NEAR GRILL). MAIN KITCHEN ( FRESH AND SHREDDED MOZZARELLA, CUT ROMAINE, SLICED TOMATOES & SHREDDED GOUDA CHEESE IN PREP TOP COOLER. CHOPPED HAM IN WIC. TWO CONTAINERS OF QUESO, MASHED POTATOES & FETTUCCINE PASTA IN REACH IN COOLER) C/A: ALL TCS FOODS COLD HOLDING SHALL BE MAINTAINED AT 41F OR BELOW COS: ALL FOOD DISCARDED

Proper date marking and disposition — Inspector Note: OBSERVED COOKED WINGS THAT THE PIC STATED WERE COOKED "THE DAY BEFORE YESTERDAY" WITH NO DATE MARKING AND RAW BURGER PATTIES WITH A USE/FREEZE BY DATE OF 7/23/2026 STORED IN COOLER DRAWERS AT GRILL PREP IN MAIN KITCHEN. PIC STATED THEY WERE FROZEN AND TAKEN OUT "THE DAY BEFORE" BUT THERE WAS NO DATE INDICATING THEY HAD BEEN FROZEN AND THAWED. C/A: ALL TCS FOODS COOKED/HELD/PREPPED/OPENED AND HELD FOR +24HRS SHALL BE DATE MARKED TO ENSURE A 7 DAY SHELF LIFE COS: DATES PLACED ON FOOD

Proper date marking and disposition — Inspector Note: OBSRVED MASHED POTATOES STORED IN REACH IN COOLER WITH A PREP DATE OF 7/17/2026. OBSERVED A BAG OF DICED HAM STORED IN WIC WITH AN OPENED/PREP DATE OF 7/10/2026. C/A: ALL TCS FOODS SHALL BE USED/DISCARDED BY THEIR 7-DAY SHELF LIFE COS: FOODS DISCARDED

Toxic substances properly identified, stored, used — Inspector Note: OBSERVED CHEMICAL TAKEN FROM BULK SUPPLY STORED IN WORKING CONTAINER WITH NO COMMON NAME LABEL C/A: CHEMICALS TAKEN FROM BULK SUPPLY AND STORED IN A WORKING CONTAINER SHALL BEAR A COMMON NAME LABEL COS: PIC WROTE A LABEL ON BOTTLE

Toxic substances properly identified, stored, used — Inspector Note: OBSERVED CLEANING SOLUTION STORED IN MANUFACTURER'S BOTTLE WITH NO LABEL C/A: Containers of poisonous or toxic materials shall bear a legible manufacturer's label.

Food stored covered — Inspector Note: Observed apples, sugar, raisins, and granolas uncovered and unprotected from contamination on the countertop of the Buffet area. Observed box of chocolate chips uncovered and exposed to contaminants on the countertop in the main kitchen CA: All foods shall be covered and protected from contamination COS: Foods covered

Proper cold holding temperatures — Inspector Note: Observed TCS foods cold holding in the Buffet area in cold table and in the main kitchen in Walk in cooler stored above 41F. **See asterisks** CA: All TCs food cold holding shall be stored at 41F or below COS: Food discarded.

Proper hot holding temperatures — Inspector Note: Observed TCS foods hot holding in Cambro #2 and Cambro #3 in the Buffet area under 135F. CA: All TCS foods hot holding shall be maintained at 135F or above COS: food discarded

Proper date marking and disposition — Inspector Note: Observed Wild rice, alfredo sauce, and pasta stored in the reach in cooler in the main kitchen for more than 24 hours without date marking CA: Refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. COS: PIC discarded items