THE AMBASSADOR HOTEL

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING - Comments: NOTED NO EMPLOYEE HEALTH POLICY ON SITE AT THE TIME OF INSPECTION FOLLOWING THE NEW CODE AND GUIDELINES. INSTRUCTED TO HAVE VERIFICATION OF POLICY FOR EACH EMPLOYEE ONE ON SITE AT ALL TIMES.PRIORITY FOUNDATION #7-38-010. NO CITATION ISSUED TODAY

Code 3

PROPER EATING, TASTING, DRINKING, OR TOBACCO USE - Comments: NOTED EMPLOYEES DRINKING AND PREPARING FOOD AT THE KITCHEN PREP AREA. INSTRUCTED MANAGEMENT TO PROVIDE A DESIGNATED AREA FOR EMPLOYEES TO DRINK AND EAT AND NOT AT THE PREP AREAS.

Code 6

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: NOTED NO HAND WASHING SIGNAGE AT THE BAR AND BASEMENT HAND WASHING SINKS. INSTRUCTED TO POST HAND WASHING SIGNAGE AT ALL HAND WASH SINKS.

Code 10

IN-USE UTENSILS: PROPERLY STORED - Comments: NOTED SERVING PLATES ON SHELVES THETHROUGHOUT KITCHEN PREP AREA NOT PROPERLY STORED. INSTRUCTED TO INVERT ALL SERVING PLATES AND BOWLS TO PREVENT DUST ACCUMULATION.

Code 43

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: INSTRUCTED TO CLEAN AND MAINTAIN FLOORS AT THE FOLLOWING AREAS. A) FLOOR ALONG WALL BASE AND UNDERNEATH EQUIPMENT AT THE KITCHEN PREP AREAS. B) WATER ON THE FLOOR AT THE DISH WASHING AREA SIPPING FROM THE DISH WASHING MACHINE ONTO THE FLOOR. MUST CLEAN AND MAINTAIN DRY AT ALL TIMES. C) FLOOR DRAINS THROUGH OUT THE KITCHEN PREP AREAS ON FIRST FLOOR AND BASEMENT PREP AREA.

Code 55

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: NOTED NO HOT RUNNING WATER AT THE HAND WASH SINK AT THE DISH WASHING AREA. TEMPERATURE OF HOT RUNNING WATER AT THE TIME OF INSPECTION WAS 88.5F. INSTRUCTED MANAGEMENT THAT THE MINIMUM TEMPERATURE FOR HOT RUNNING WATER AT ALL HAND WASH SINKS SHOULD BE 100F. PRIORITY VIOLATION #7-38-030(C).CITATION ISSUED.

Code 10

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: NOTED ICE BUILD UP INSIDE THE WALK IN FREEZER ON THE FLOOR AND SHELVES. INSTRUCTED TO REPAIR AND MAINTAIN THE CONDENSATION UNITS.

Code 47

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: NOTED FOIL PAPER USED TO LINE SHELVES AT THE FIRST FLOOR KITCHEN PREP AREA. INSTRUCTED TO CLEAN AND REMOVE ALL FOIL PAPER TO PREVENT HIDING PLACES FOR PEST.

Code 47

TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED - Comments: NOTED WASH ROOMS ON PREMISE WITH GARBAGE RECEPTACLES AND NO LIDS AT THE HANDICAP UNISEX BATHROOM. INSTRUCTED TO PROVIDE TRASH CANS WITH LIDS AT ALL WOMEN WASH ROOMS AND UNISEX WASH ROOMS.

Code 53

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: NOTED HEAVY DIRT AND GREASE ACCUMULATION INSIDE, ON PIPES/CONDUITS AND ON EDGES OF THE EXHAUST HOOD AND FILTERS ABOVE COOKING EQUIPMENT. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN HOOD, FILTERS AND PIPES/CONDUITS.

Code 56