Tower Club (The) Degrades its Sanitary Rating

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Kitchen

Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. In walk n freezer container with raw chicken .placed properly on she Bongs 6" off the floor **Corrected On-Site**

Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container. In flour container scoop touching flour .placed in clean container outside with handle facing up **Corrected On-Site**

Basic - Plumbing system in disrepair. In cook line prep sink out of order

Basic - Stored food not covered in walk-in cooler. Individual butter .covered **Corrected On-Site**

Basic - Walk-in freezer gasket torn/in disrepair.

Basic - Working containers of food removed from original container not identified by common name. Flour container in front of walk in cooler .labeled **Corrected On-Site**

High Priority - Container of medicine improperly stored. Placed away properly **Corrected On-Site**

Basic - Cleaned and sanitized equipment or utensils not properly stored. Knives stored between equipment in prep area . Put on dish to wash by manager **Corrective Action Taken**

Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. In cook line employee drinking from a cup without a lid. Discarded by employee

Basic - Employee eating in a food preparation or other restricted area. Employee in cook line. Manager advised employee to discard open drink **Corrective Action Taken**

Basic - Fifty (50) foot-candles of light not provided at a food working surface or where safety is a factor. In cook line

Basic - No handwashing sign provided at a hand sink used by food employees. In cook line

Basic - Stored food not covered in walk-in cooler. Butter . Employee wrapped with plastic all uncovered butter in walk in cooler **Corrective Action Taken**

Basic - Water leaking from pipe and/or faucet/handle. Under prep sink between ice machines

Basic - Wiping cloth solution stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer bucket on prep table next to slicer . Placed on bottom shelving by manager **Corrective Action Taken**

Intermediate - Non-pitting surface rust on food-contact equipment. Can opener

Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. In 2 doors reach in cooler BEVERAGE AIR next to ice machine sliced cheese without date marks. Employee immediately put proper dates on sliced cheese **Corrective Action Taken**

Basic - Carbon dioxide/helium tanks not adequately secured. In main bar

Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. In walk in freezer cases of brownies and smoked sausage

Basic - Gaskets with food debris build-up. In 4 drawers reach in cooler in fish box

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. In kitchen area

High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. Corrective action taken manager advised employee with proper hand washing practices

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. In self service area cream cheese and cut melon under no temperature control . Corrective action taken manager advised employee to keep time temperature control for safety below 41°f . Employee placed all items under ice bath to maintain 41°f or below

High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. In self service area : bagels ,cakes ,cut melon **Repeat Violation**

Intermediate - Interior of reach-in freezer soiled with accumulation of food residue. VICTORY in prep area

Basic - Carbon dioxide/helium tanks not adequately secured. In bar **Repeat Violation**

Basic - Ceiling tiles and/or air conditioning vent covers had accumulation of mold-like substance. AC vents in kitchen

Basic - Dusty ceiling tiles and/or air conditioning vent covers. Above cook line **Corrected On-Site**

Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site**

Basic - Equipment in poor repair. Missing cover/lid for flour container

Basic - No conspicuously located ambient air temperature thermometer in holding unit. 2 doors flip top reach in cooler in cook line **Corrected On-Site**

Basic - Soda gun holster with accumulated slime/debris. In bar

Basic - Standing water in floor drain/floor drain draining very slowly. Next to dish machine

Basic - Stored food not covered in walk-in freezer cream cheese **Corrected On-Site**

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Kitchen employee crack shell eggs and with the same gloves handle bread **Corrected On-Site**

High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. In self service buffet area : cut melon, cream cheese

High Priority - Wiping cloth sanitizing solution bucket stored near/on/above food preparation surface or food. On top of prep table immediately placed on bottom shelving **Corrected On-Site**

Basic - Carbon dioxide/helium tanks not adequately secured. In front bar

Basic - Ceiling in disrepair.water damage in prep area

Basic - Clean knives/utensils stored in crevices between equipment. In prep area between equipment **Corrected On-Site**

Basic - Current Hotel and Restaurant license not displayed. In front bar

Basic - Employee with no hair restraint while engaging in food preparation. Employee in prep area **Corrected On-Site**

Basic - Interior of microwave soiled with encrusted food debris. Top part of interior in prep area

Basic - Stored food not covered in walk-in freezer. Cakes

High Priority - Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit. Butter in 44°f in an over stacked unit in kitchen . Manager moved items to different units to bring temperature control to 41°f below **Corrected On-Site**

High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands.

Basic - Carbon dioxide/helium tanks not adequately secured. In front bar

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. On top of hot box in kitchen. Correct on site

Basic - Clean knives/utensils stored in crevices between equipment. In salad station

Basic - Dusty ceiling tiles and/or air conditioning vent covers. Above cook line

Basic - Employee with no hair restraint while engaging in food preparation.

Basic - Food debris/dust/soil residue on dry storage shelves.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site**

Basic - No conspicuously located ambient air temperature thermometer in holding unit. In flip top cooler in salad station

Basic - No handwashing sign provided at a hand sink used by food employees. In front bar

Basic - Silverware/utensils stored upright with the food-contact surface up. In server station

Basic - Soiled reach-in cooler gaskets. 2 doors flip top cooler in cook line

Basic - Stored food not covered in walk-in cooler. Pilled potatoes and carrots

High Priority - Cooked meat/poultry cold held at greater than 41 degrees Fahrenheit. Cooked chicken in 60°f,manager immediately moved item to walk in freezer to bring temperature control to 41° or below

High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. For cut fruits and cakes

Intermediate - Clam/mussel/oyster tags not marked with last date served.

Intermediate - Whole fruit displayed for self-service not wrapped and no utensils provided. Pears

Basic - Bathroom door not self-closing. Employee

Basic - Wet mop not stored in a manner to allow the mop to dry.

Critical - Observed food stored on floor. Cookie dough, Walk In Freezer, Corrected On Site.

Critical - Observed toxic item improperly stored. Corrected On Site.

Critical - Observed food stored on floor. Spinach. Walk in cooler Corrected On Site.

Critical - Observed food stored on floor. Rolls, Walk in cooler Corrected On Site.

Observed cutting board grooved/pitted and no longer cleanable. Kitchen,

Wet wiping cloth not stored in sanitizing solution between uses. Kitchen, Corrected On Site.

Observed soda gun holster with accumulated slime/debris. Bar

Carbon dioxide/helium tanks not adequately secured. Bar

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Rice, Walk in cooler

Critical - Observed food stored on floor. Fish, Walk in cooler Corrected On Site.

Critical - Observed food stored on floor. Turkey, Walk in freezer Corrected On Site.

Critical - Observed food stored on floor. Cakes, Walk in freezer, Corrected On Site.

Critical - Observed food stored on floor. Potatoes, Walk in freezer, Corrected On Site.

Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Corrected On Site.

Observed employees with no hair restraint. Kitchen,

Critical - Observed food stored on floor. Shrimp, Walk In Cooler

Critical - Observed food stored on floor. Baked products, Walk In Cooler

Critical - Observed food stored on floor. Onions, Walk In Cooler

Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.

Critical - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold.

Critical - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold.

Critical - Chlorine sanitizer solution not at proper temperature.

Wet wiping cloth not stored in sanitizing solution between uses. Kitchen

Observed soda gun holster with accumulated slime/debris. Bar

Wet mop not hung to dry. Corrected On Site.

Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.

Critical - License expired within 30 days after expiration date. Corrected On Site-controller paid by phone/conf.#87042037.

Observed gaskets/seals on cold holding unit in poor repair-lunch ric flip top.

Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening-turkey breast/wic.

Critical - Observed soiled reach-in cooler gaskets.

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked-grilled chicken-wic.

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked-pork roast-wic.

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked-precooked salmon-wic.

Critical - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination.

Wet wiping cloth not stored in sanitizing solution between uses.

Critical - Working containers of food removed from original container not identified by common name-white container holding flour.