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Hand sinks supplied with soap, paper towels and water temp>100*F
Three comp sink water temp>120*F
Cold holding<41*F
Hot holding>120*F
Breakfast is from 6:30am-9am, food is heat and serve and made in batches.
Dish washer at 163.6*F
Sanitizer buckets 200ppm quat, test strips available

Green Placard issued

Covid-19 Guidelines:
Facility has Covid-19 signs posted at entry
Facility has internal protocols and procedures for sanitizing and cleaning common areas
Facility began to serve breakfast
Tables are 6 ft apart, signs on tables and chairs that may not be used
Employees wearing face masks
Social distancing markers available
Barriers at front counter
High touch areas are sanitized every hour
Hand sanitizer available
05/28/2021: Routine Inspection
Violations:Major - 0
 Minor - 0
Inspection Memo:

Temperatures taken:
Hot water from 3 comp sink at 120F
Warm water from hand sink at 100F
Quat sanitizer from 3 comp sink at 200ppm
High temp dishwasher at 160F
Cold holding at <41F
No hot holding during inspection

COVID-19 Guidelines
• Facility has prepared and implemented a written Workplace Specific Plan.
• Observed employees wearing face coverings, but one of the employee in the kitchen was wearing his face covering below the nose. Asked employee to pull his face covering up. Discussed with manager on site regarding proper face covering usage. Please make sure employee are covering both the nose and mouth when wearing a face covering.
• Observed physical distancing and COVID-19 signs posted.
• Per Plan, high touch areas are sanitized every 2 hours. Recommend sanitizing high touch areas more frequently.
• Observed indoor dining closed. Per manager the chairs outdoor by the pool is not for dining.
• Per manager, food are to go only. Guest comes to the pick up window for meal bags. Kitchen employee will put hot food in to go containers for guest to take back to their rooms. All condiment and eating utensils are prepackaged.
• Observed hand sanitizer provided at entrance to facility.
• Per manager, employees have been trained on the contents of Plan and documented electronically.
• There are no menus. Breakfast is standard.

Failure to correct violation may result in a yellow placard and/ or chargeable re-inspection.
08/21/2020: Routine Inspection
Violations:Major - 0
 Minor - 2

Observed kitchen hand sink blocked with multiple milk crate stacked up. Please keep hand sinks clear and accessible at all time.

Observed quat sanitizer from the 3 comp sink at 500ppm. Maintain quat sanitizer at 200ppm.

Inspection Memo:

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