Ac Hotel

Inspector notes: Observed establishment made and packaged pastries and snack boxes with missing labeling requirements at time of inspection. Reviewed labeling requirements with PIC at time of inspection. All packaged food labels must include the following items: (1) the common name of the food, or absent a common name, an adequately descriptive identity statement; (2) If made from two or more ingredients, a list of ingredients and sub-ingredients in descending order of predominance by weight, including a declaration of artificial colors, artificial flavors and chemical preservatives, if contained in the food; (3) an accurate declaration of the net quantity of contents; (4) the name and place of business of the manufacturer, packer, or distributor; (5) the name of the food source for each major food allergen contained in the food unless the food source is already part of the common or usual name of the respective ingredient; (6) except as exempted in the Federal Food, Drug, and Cosmetic Act § 403(q)(3) -(5), nutrition labeling as specified in 21 CFR 101 -Food Labeling and 9 CFR 317 Subpart B Nutrition Labeling; and (7) for any salmonid fish containing canthaxanthin or astaxanthin as a color additive, the labeling of the bulk fish container, including a list of ingredients, displayed on the retail container or by other written means, such as a counter card, that discloses the use of canthaxanthin or astaxanthin

Inspector notes: Observed bucket of sanitizer with soaking utensils in the bucket inside the handwashing sink at the bar at time of inspection. Person in charge (PIC) will ensure establishment discontinues use of handwash sink for all activities that are not for handwashing. PIC relocated all items blocking handwash sink at time of inspection

Inspector notes: Observed establishment made garlic confit, salsa Verde, pickled onions, and Ceasar dressing with dates of 9/23, 9/18, 9/30 in the walk-in cooler at time of inspection. All items were embargoed at time of inspection. Reviewed date marking requirements with person in charge (PIC). All ready-to-eat (RTE)/time and temperature-controlled foods for safety (TCS) must be date marked after 24 hours and sold or discarded after 7 days (including the day it was made as day 1). Discussed the importance of discarding all RTE/TCS foods after 7 days