The Leo Kent Boutique Hotel - Restaurant inside Hotel

Violations (5)

• b1d62620-85c0-4d33-a2f6-edb108e28b21CriticalCorrected on site

  Adequate handwashing sinks, properly supplied and accessible

  5-205.11 (A) A HANDWASHING SINK shall be maintained so that it is accessible at all times for EMPLOYEE use. Observed hand sink to be missing a faucet. Person in charge currently using a dump sink to wash hands.

  Preventing Contamination by Hands

• 24d64d91-3dfe-4f5c-8b53-93dc863d14f5CriticalCorrected on site

  Consumer advisory provided for raw or undercooked foods

  3-603.11 (C) REMINDER shall include asterisking the animal-derived FOODS requiring DISCLOSURE to a footnote that states: (1) Regarding the safety of these items, written information is available upon request; (2) Consuming raw or undercooked MEATS, POULTRY, seafood, shellfish, or EGGS may increase your RISK of foodborne illness; or (3) Consuming raw or undercooked MEATS, POULTRY, seafood, shellfish, or EGGS may increase your RISK of foodborne illness, especially if you have certain medical conditions. Observed that items on dinner menu, such as steak, cooked to order per PIC, did not contain an asterisk or reminder to consumer advisory.

  Consumer Advisory

• b5ebe9ed-ed71-4776-90fb-d8aa2cc7bb47Corrected on site

  Approved thawing methods used

  3-501.13 Except as specified in (D) of this section, TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be thawed: (E) REDUCED OXYGEN PACKAGED FISH that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment: (1) Prior to its thawing under refrigeration as specified in (A) of this section; or (2) Prior to, or Immediately upon completion of, its thawing using procedures specified in (B) of this section. Observed thawed fish in sealed reduced oxygen packaging (ROP) at time of inspection.

  Food Temperature Control

• 9a890e57-30b0-458a-914d-d0b2a3c85b55

  Warewashing facilities, installed, maintained, used, test strips

  4-302.13 (B) In hot water mechanical WAREWASHING operations, an irreversible registering temperature indicator shall be provided and readily accessible for measuring the UTENSIL surface temperature. Bar ware wash machine Observed that facility did not have an irreversible registering temperature indicator for assessing proper dish washer sanitizer temperature per manufacturer's specifications.

  Utensils, Equipment and Vending

• b066089f-47ff-442a-b804-595cc8e1de9f

  Non-food-contact surfaces clean

  4-601.11 (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. ice machine in kitchen Observed brown residue accumulation on inside of ice machine near ice outlet.

  Utensils, Equipment and Vending