Art Ovation Hotel

Basic – Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging

Establishment using ROP for frozen fish and raw and cooked foods. Repeat Violation Warning

High Priority – Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly

Dishmachine chlorine sanitizer reading 00ppm

Operator called the technician technician arrived before the end of the inspection new reading 50ppm. Corrected On-Site

High Priority – Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands

Employee picked a item of the floor then handled a clean pan without washing their hands

Employee washed their hands. Corrective Action Taken

High Priority – Employee washed hands with no soap

Employee rewashed their hands. Corrected On-Site

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food

Raw chicken stored over cut and washed onions in the walk-in cooler

Chef removed the chicken.

High Priority – Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation

Lamb broth stored in the walk-in cooler dated 9/23

Chef discarded the items. Corrective Action Taken

High Priority – Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination.

High Priority – Stop Sale issued due to food not being in a wholesome, sound condition

Lamb broth stored in the walk-in cooler dated 9/23

Chef discarded the items.

High Priority – Toxic substance/chemical improperly stored

Spray bottle containing cleaning fluid stored next to clean pans in the back preparation area

Chef removed the bottles. Corrected On-Site

Intermediate – Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory

Salmon lox on the menu has no identifier. Warning

Intermediate – No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses

Provided handouts to the operator. Operator filled out 1 form before the end of the inspection. Corrective Action Taken

Intermediate – Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained.

Intermediate – Water pressure lacking at fixtures that require the use of water

Hand washing sink in the employee bathroom.

No current insurance inspector boiler report or boiler certificate available for boiler. For reporting purposes only

Boiler Certificate expired 134123 6/1/23 134126 6/1/23 134127 6/1/23