Hilton President - The Drum Room/Providence, New American Kitchen

Kitchenware/tableware not handled, displayed or dispensed to protect food-/lip-contact surfaces

Observed metal ramekin without a handle used to scoop flour in dry storage room. Person in charge removed ramekin from container at the time of inspection.

Food storage containers not identified with common name of food

Observed container of flour and container of sugar to be without labels in dry storage room. Person in charge labeled containers at the time of inspection.

RTE TCS, Disposition - Ready-to-Eat, Time/Temperature Control for Safety Food was not discarded in accordance with the Food Code.

Observed container of garlic mayo, blue cheese dressing, pesto cream, and chipotle ranch to be past their date markings in walk in cooler. Person in charge discarded items at the time of inspection.

Mechanical Warewashing, Hot Water Sanitization - The temperature of the sanitizing water rinse in a mechanical operation does not comply with the Food Code.

Observed high heat dish machine temp below 160 degrees. Dish washer ran dish machine multiple times allowing it to heat up and reach 171 degrees at the time of inspection.

Hand Drying Provision - Each handwashing sink, or group of adjacent sinks, is not provided with Individual, disposable towels; a continuous towel system that supplies the user with a clean towel; a heated-air hand drying device; or a hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures.

Observed no paper towels at bar hand sink. Person in charge provided paper towels for hand sink at the time of inspection.

Utensils/food-contact surfaces not made of safe, durable, smooth materials

Observed paper towels used as food contact surfaces throughout make tables on kitchen line. Person in charge discarded all paper towels at the time of inspection.

Nonfood-contact surfaces not cleaned at frequency to prevent buildup of residue

Observed ice build up in bar mini freezer.

Physical facilities not maintained in good repair & cleaned as often as necessary to keep them clean

Observed build up on floors under kitchen equipment behind kitchen line.