PARK CREST CARRIAGE HOUSE EVENT FACILITY health score and inspection history

Clean ventilation hood filters to prevent contamination by dust, dirt, etc.

(A)(2) Maintain TCS food at 41 F or below.//Cooked Noodles 63F//COS//PIC voluntarily discarded

Clean toilets, urinals, and plumbing fixtures as often as necessary to keep them clean.//Clean floor drain located under the 3-compartment sink.

420-3-22.02(2)(a), 2-101.11(A), 2-102.11(B) An employee or PIC with certification from an accredited food protection manager certification program or verification of attendance of an accredited program within the past 12 months, shall be on the premises during all hours of operation (Priority Category 3 and 4).// None of the employees possessed a Manager's Certification during the compliance inspection.

Provide safe, unadulterated, and honestly presented food.//Molded tomatoes observed in the WI Cooler.//COS//PIC voluntarily discarded.

6-501.111(C) Provide effective insect and rodent control to eliminate their presence on the premises.//Gnats observed in the bar area.

Provide water at a temperature of at least 100 F through a mixing valve or combination faucet at handwashing sinks. // Hot water at the both handwashing sink 88F.

Store utensils left inside ice machines and closable containers of non-TCS foods with handles above the top of the food or ice.//Ladle observed stored touching flour in the container.

Label all food or ingredients that are not in the original package with the common name of the food (Except for unmistakably recognized food such as dry pasta)//Sugar and flour stored not properly labeled.

Clean equipment food contact surfaces and utensils to sight and touch. (choppers, slicers, mixers, utensils in storage)//Clean drink nozzles located in bar area.

Clean toilets, urinals, and plumbing fixtures as often as necessary to keep them clean.//Clean sink and floor drains throughout the facility with special attention to bar area.