ART OVATION HOTEL
1255 N PALM AVE
Overall Food Safety Rating
★★★☆☆ (3.0/5)
Based on 5 health inspection reports
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All Inspection Reports
Inspection on 2/6/2025
High Priority
0
Intermediate
0
Basic
2
Total
2
Disposition: Met Inspection Standards
Inspection Details:
- 14-09-4:Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards on the cook line. **Repeat Violation** **Warning** - From follow-up inspection 2025-02-06: **Time Extended**
- 14-69-4:Basic - - From initial inspection : Basic - Ice buildup in walk-in freezer. **Warning** - From follow-up inspection 2025-02-06: **Time Extended**
Food safety inspection conducted on 2/6/2025 revealed 2 total violations (0 high priority, 0 intermediate, 2 basic).
Inspection on 1/27/2025
High Priority
2
Intermediate
0
Basic
3
Total
6
Disposition: Follow-up Inspection Required
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine. Ice machine in the hallway and the roof top bar area. **Warning**
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards on the cook line. **Repeat Violation** **Warning**
- 14-69-4:Basic - Ice buildup in walk-in freezer. **Warning**
- 22-41-4: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. Dish machine sanitizer reading 00ppm chlorine. Sanitizer container was empty, chef replaced and primed the sanitizer, new reading 100ppm chlorine. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
- 12A-29-4: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. Bartender handled their phone then clean equipment with washed their hands. The employee was informed and properly washed their hands. **Corrected On-Site** **Warning**
- 48-04-4:Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only. 5 propane tank stored in the hallway next to the back exit. Manager placed the tanks outside. **Corrected On-Site**
Food safety inspection conducted on 1/27/2025 revealed 6 total violations (2 high priority, 0 intermediate, 3 basic).
Inspection on 10/16/2024
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 10/16/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 8/22/2024
High Priority
1
Intermediate
1
Basic
1
Total
3
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-09-4:Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Several cutting boards in the kitchen. **Repeat Violation** **Warning** - From follow-up inspection 2024-08-22: **Time Extended**
- 01B-13-4:High Priority - - From initial inspection : High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Establishment using sous vide cooking for octopus, pork, chicken and leaving the product in the packaging for more than 48 hours. Chef stated the sous vide products were to be removed from the packaging with In 48 hours of cooking. The items were not dated and employee was not sure when the were cooked. Employee discarded the items. **Warning** - From follow-up inspection 2024-08-22: **Time Extended**
- 03G-09-5:Intermediate - - From initial inspection : Intermediate - Cook-chill or sous vide reduced oxygen packaged food held more than 48 hours not labeled or with a label that lacks required information. Establishment using sous vide cooking for octopus, pork, chicken and leaving the product in the packaging for more than 48 hours. Chef stated the sous vide products were to be removed from the packaging with In 48 hours of cooking. The items were not dated and employee was not sure when the were cooked. Employee discarded the items. **Warning** - From follow-up inspection 2024-08-22: **Time Extended**
Food safety inspection conducted on 8/22/2024 revealed 3 total violations (1 high priority, 1 intermediate, 1 basic).
Inspection on 8/14/2024
High Priority
5
Intermediate
3
Basic
3
Total
11
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Several cutting boards in the kitchen. **Repeat Violation** **Warning**
- 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee drink stored in the reach in cooler in the preparation area. Employee removed the drink. **Corrected On-Site** **Repeat Violation** **Warning**
- 08B-39-4:Basic - Raw fruits/vegetables not washed prior to preparation. Employee cutting kiwi before washing. Employee washed the cut and uncut kiwi. **Corrected On-Site** **Warning**
- 22-41-4: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. Sanitizer reading of the dishwasher 00ppm. Manager stoped using the dishwasher, set up the three compartment sink and called the technician. **Repeat Violation** **Warning**
- 12A-25-4:High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched their face the clean equipment without washing their hands. The employee properly washed their hands. **Corrected On-Site** **Warning**
- 08B-01-4:High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. No sneeze guard over uncoved cut fruit on the buffet line. Employee removed the fruit. **Corrected On-Site** **Warning**
- 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Establishment using sous vide cooking for octopus, pork, chicken and leaving the product in the packaging for more than 48 hours. Chef stated the sous vide products were to be removed from the packaging with In 48 hours of cooking. The items were not dated and employee was not sure when the were cooked. Employee discarded the items. **Warning**
- 03F-02-5:High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. Establishment using time as a public health control for cut melon on the buffet line with no time marks. Employee stated the item were placed on the buffet for approximately 1 hour. Employee placed a time mark on the item. **Corrected On-Site** **Warning**
- 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served. **Warning**
- 03G-09-5:Intermediate - Cook-chill or sous vide reduced oxygen packaged food held more than 48 hours not labeled or with a label that lacks required information. Establishment using sous vide cooking for octopus, pork, chicken and leaving the product in the packaging for more than 48 hours. Chef stated the sous vide products were to be removed from the packaging with In 48 hours of cooking. The items were not dated and employee was not sure when the were cooked. Employee discarded the items. **Warning**
- 31B-03-4:Intermediate - No soap provided at handwash sink in the employee bathroom. Employee placed soap in the bathroom. **Corrected On-Site** **Warning**
Food safety inspection conducted on 8/14/2024 revealed 11 total violations (5 high priority, 3 intermediate, 3 basic).