Make sure sanitizer is available on all housekeeping carts to sanitize lavatories and ice bucket lids. Disinfectant is too strong to use on these areas.
0.0
10.
Minor wall or baseboard repair. Renovations are currently being done to bath areas in guest rooms.
Reseal bath tubs that are coming away from walls or where mildew is starting to form in caulk cracks.
0.0
26.
Several rooms have wall baseboard molding peeling off. Reattach so there are no areas for pest harborage areas. Tighten any carpet that is not tight. Repair any areas in carpet where it is coming apart.
2.0
31.
Label carts that are for clean linen and dirty linen.
Hot water between 131-141 f. This is much too high and could pose burn risk. Make sure water temp is adjusted to 116-128 f ina all rooms. (repeat violation)
Tea nozzles needed better cleaning and inside of ice machine needed better cleaning.
3.0
14.
All equipment must be nsf approved.
4.0
17.
Repair all worn kitchen cabnets in kitchen and dining area, and general cleaning in bottom of reach-in freezer.
3.0
2.
Chopped meat was 114 f. Hot foods must stay 135 f or above at all times. Reheat to 165 f if foods come out of temp. cdi
0.5
23.
Keep dumpsters closed at all times.
1.0
23.
Replace missing dumpster lids.
1.0
28.
Repair floors, floor board and walls in dish room.
2.0
3.
Two compartment prep sink was used to thaw & prepare raw fish, then blend a ready to eat food. This sink can only be used to prepare raw meats/seafoods. Prepare all other items at the front prep station. Blenders must be moved from this sink since they are used to blend pre-cooked foods.
0.5
3.
Can not prepare food at the same time you are washing dishes in the three compartment sink. You must prepare vegetables first then wash dishes, you can not do both dishes and vegetables at the same time.
0.5
5.
Keep thermometers calibrated in an ice bath so to read 32 f. Five thermometers two were 5 f off.
