Hotel Tempest

Inspector notes: Observed sole handsink behind bar area with a sign stating "do not use" and no handwashing cleanser at handsink. This is the sole handsink for the breakfast buffet and bar. All handwash sinks must be maintained so accessible at all times. Additionally, handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing. PIC (person in charge) removed signage and provided hand soap for handwash sink at time of inspection

Inspector notes: Observed plastic spoons, forks, and knives on buffet line with lip contact surfaces facing upward in container. Single-service articles must be dispensed/stored in a manner that minimizes contamination via consumer touch/sneezes. PIC properly stored utensils at time of inspection

Inspector notes: Observed no Certified Food Protection Manager (CFPM) onsite at time of inspection. Observed establishment open and operating at time of inspection. A CFPM is required to be on the premises during all hours of operation

Inspector notes: Observed uncovered whole, raw apples in bowl on buffet line. Per person-in-charge (PIC), apples are washed the night before by night staff and placed in bowl the next morning for breakfast. Discussed that washed apples are considered ready-to-eat (RTE), and when placed on the buffet line, are not expected to be washed again. Discussed with PIC wrapping washed apples for buffet to ensure they are protected from consumer contamination or providing a disclosure statement for consumers indicating apples must be washed prior to consumption

Inspector notes: Observed no Certified Food Protection Manager (CFPM) onsite at time of inspection. A CFPM is required to be on the premises during all hours of operation

Inspector notes: Observed uncovered whole, raw apples in bowl on buffet line. Per person-in-charge (PIC), apples are washed the night before by night staff and placed in bowl the next morning for breakfast. Discussed that washed apples are considered ready-to-eat (RTE), and when placed on the buffet line, are not expected to be washed again. Discussed with PIC wrapping washed apples for buffet to ensure they are protected from consumer contamination. PIC stated apples will be wrapped from now on

Inspector notes: Observed no hand drying provisions at hand sink behind bar area; this a is the sole hand sink for the breakfast buffet/bar. Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing. PIC (person in charge) provided hand drying provision for handwash sink at time of inspection

Inspector notes: Observed a green bottle with no label indicating what is in the container. Working containers used for storing poisonous/toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material to help prevent the dangerous misuse of the contents. The container was labelled with their contents at time of inspection

Inspector notes: Observed following time/temperature controlled for safety (TCS) foods in the refrigerated beverage fridge in the closet behind the bar with internal temperatures between 45*F - 67*F: prepackaged cream cheese and prepackaged butter. Both foods specified to keep refrigerated and the person in charge indicated they arrived frozen/refrigerated. The measured ambient temperature of the refrigerator using a min/max thermometer was 46.4*F. Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Person in charge indicated they would discontinue using this unit for storage of TCS foods and would use either the buffet refrigerator or beer cooler (measured ambient temperature 30.4*F) for storage of TCS foods