Even Hotel- an Ihg Hotel

Basic - No handwashing sign provided at a hand sink used by food employees. Observed at handwashing sink across from oven kitchen line.

Basic - Wet mop not stored in a manner to allow the mop to dry.

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed quad sanitizer bucket at 0ppm, as per staff sanitizer solution will be delivery today.

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed quad sanitizer 3 compartment sink at 0ppm, as per staff sanitizer solution will be delivery today, instructed staff to only use dishwasher machine until quad sanitizer is available. **Corrective Action Taken**

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed butter (74F - Cold Holding) as per chef for two hours, chef placed butter into reach in freezer for rapid cooling. **Corrective Action Taken**

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked potatoes (77F - Hot Holding) at preparation table cook line, as per chef for two hours, chef placed potatoes in the oven to reheat to 165° or above. **Corrective Action Taken**

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed bat pizza front counter chlorine sanitizer dishwasher machine and not test strips available to test concentration levels.

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Oat front counter handwashing sink.