ADMIRALS CLUB B CONCOURSE

4-501.18 Maintain wash, rinse, and sanitize solutions clean. Observed soiled and cloudy water at the in-use wash basin of 3 comp sink. CDI- Dish washer drains and refreshes water before resuming. (-0)

REPEAT. 4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed large amount of food debris on top of high-temp dish machine. Increase cleaning frequency. (-0.5)

10 DAY VR. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed inside of self-service ice chute at beverage dispenser with dark buildup inside. PIC states the equipment is being serviced and deep cleaned this week- task is outsourced. Increased frequency of cleaning advised. A return visit will be made within 10 days to verify cleanliness of ice chute. (-1.5)

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed debris accumulated on top of high temp dish machine. Increase cleaning frequency. (-0)

3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P Observed beef brisket at 48F inside fliptop. CDI- EHS verifies brisket was moved up to fliptop just prior; main supply in lowboy observed below 41F. TPHC recorded with start time reflecting removal from lowboy instead of fliptop. (-1.5)

4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Observed deli trays which cooled successfully (logs verified) not able to maintain at 41F and below during breakfast service with doors to units are held open so frequently. EHS observed meats and cheeses which had previously cooled now between 42F-44F inside RIC despite ambient temperature of 38F inside unit. CDI- PIC rotates deli trays into RIF with ambient temp of -9 for rapid cooling prior to initiating TPHC. Facility should procure additional equipment as required to maintain proper cold holding during all hours of operation. (-0.5)

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed brisket being thawed in 80F water at prep sink. Product itself remained mostly frozen. CDI- Ice added to thawing. EHS discusses proper thawing with PIC and other staff. (-0)