ELYTON HOTEL MAIN KITCHEN health score and inspection history

5-205.15(B) Repair condensate leak in refrigeration units. / The WI freezer had a condensation leak.

4-501.114, 4-703.11: Sanitize utensils with a quaternary ammonia solution at a concentration specified by the manufacturer for at least 30 seconds. The manual dishwashing three-compartment sanitize sink solution had food equipment in the sanitize sink. No chemical sanitizer was detected in the sanitize sink solution.

Clean dish machine and attached equipment./ The auto dish machine had scale residue. Some of the sprayer arm nozzles had debris.

5-205.15(B) Repair condensate leak in refrigeration units. / The WI freezer had a condensation leak.

Provide safe, unadulterated, and honestly presented food./ The WI freezer had a condensation leak above an open container of food./ COS The food was voluntarily discarded.

Provide wash solution temperature in the stationary rack, hot-water sanitizing dish machine at a minimum of 165 F for a single-temperature machine; or 150 F for a dual-temperature machine. / The auto dish machine was operated, and the wash temperature was 108F.

(A)(2) Maintain TCS food at 41 F or below./ The RI 3 door refrigerator ambient air temperature 93F, ham 91F, butter 91F./ The TCS foods above 41F were voluntarily discarded.

Clean non-food contact surfaces of equipment as often as necessary to prevent accumulation of residue. The blender base, the mixer base, & the Robo-coupe base had residue.

Provide an air gap between the water supply inlet and the flood level rim of the plumbing fixture, equipment, or nonfood equipment. / The 3-compartment sink broken sprayer hose was hanging below the flood rim.

5-103.11(B) Provide hot water generation and distribution systems sufficient to meet peak hot water demands throughout the food establishment. / The 3-compartment sink hot water temperature was 93F, the kitchen, the dish washing room, and the bar hand washing sinks were 87F-88F.

Clean air ducts and clean/change ventilation hood filters to prevent contamination by dust, dirt, etc. / The ventilation hood filters above the fire pit had residue.

Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness./ The floors in the prep kitchen, the small food stock area, the hall storage area, and the WI cooler had residue. The WI freezer floor area and back wall area had an accumulation of frozen condensate. Some of the ceiling tiles in the prep kitchen were dusty.

4-601.11(C) Keep nonfood contact surfaces of equipment (interiors of refrigeration units and cooking equipment, exteriors of equipment, storage shelves, etc.) free of an accumulation of dust, dirt, food residue, and other debris. / The main kitchen expo refrigerator had residue. The main kitchen freezer had a buildup of frozen condensation. The oven shelves and the sides of the fryers had residue. The prep kitchen floor mixer and shield, and the prep table storage shelves had residue.

Maintain dishwashing equipment in a state of good repair and condition to allow for intended operation. (ex: broken release valve or no stoppers, missing baffle curtain on dishwasher, etc.) / The bar dish machine was leaking a liquid from the mechanical side of the machine.

5-205.15(B) Repair condensate leak in refrigeration units. / The main kitchen 2-door RI freezer had a condensation leak.