Crowne Plaza Hotel at the Crossings

Inspector notes: The doors for the sliding and handicap doors located near the check-in desk are not tight-fitting. Outer openings of a food establishment must be protected against the entry of insects and rodents by tight-fitting doors.

Inspector notes: The ceilings/walls were observed with openings that may not protect against pest activity. The following areas must be repaired/closed to prevent the travel and harborage of rodents: 1) The walls in the cookline were observed with openings along the pipes 2) The dry storage room was observed with tiles in poor repair and with holes 3) The walls in the dry storage room were observed with a gap (stopping an inch above the floor) 4) Alfred's bar observed with unused pipes that are exposed/opened 5) The walls behind the sinks in the coffee bar were observed with holes exposing insulation/underground pipes 6) The ceiling in the marketplace storage area was observed with holes 7) The chemical room/pool room was observed with openings in the walls along the pipes and the ground

Inspector notes: The floors in these areas were observed with rodent droppings: 1) The perimeter in the bakery area/bakery storage area in the kitchen 2) Behind the cooklines in the kitchen 3) The dry storage area along the walls

Inspector notes: The following was observed of non-food contact surfaces: 1) The shelving in the silver room was observed with rodent droppings 2) The equipment in the bakery storage room was observed with rodent droppings 3) The bottom of the prep tables in the bakery area was observed with rodent droppings

Inspector notes: The non-food contact surfaces were observed with rodent droppings: 1) The shelving in the dry storage silver room 2) On the equipment in the dry storage room near the bakery area All areas must be cleaned/sanitized. All areas shall be monitored daily for any new activity

Inspector notes: The door to the outside, located in the kitchen loading dock and the front entrances are not tight-fitting. Outer openings of a food establishment must be protected against the entry of insects and rodents by tight-fitting doors.

Inspector notes: The presence of rodents is not controlled as evidenced by rodent droppings throughout the establishment. The presence of insects, rodents, and other pests must be controlled by routinely inspecting the premises for evidence of pests, using acceptable methods to control pests, eliminating harborage conditions, and routinely inspecting incoming shipments of food and supplies. Pest control reports to be sent to inspector after EVERY visit. Establishment to continue with 2x weekly pest control visits.

Inspector notes: The floors throughout the bakery area and behind the cookline in the kitchen, Alfred's bar, and the dry storage rooms in the bakery/main dry storage room have an accumulation of rodent droppings. The physical facilities shall be cleaned as often as necessary to keep them clean.

Inspector notes: The non-food contact surfaces were observed with rodent droppings: 1) The shelving in the dry storage silver room 2) The cabinets in Alfred's 3) The shelving in dry storage room near the bakery area All areas must be cleaned/sanitized. All areas shall be monitored daily for any new activity.

Inspector notes: The door to the outside, located in the kitchen loading dock and the front entrances are not tight-fitting. Outer openings of a food establishment must be protected against the entry of insects and rodents by tight-fitting doors.

Inspector notes: Pancake/waffle mix was observed with rodent gnaw marks. Person in charge voluntarily disposed of food at the time of inspection.

Inspector notes: The presence of rodents is not controlled as evidenced by gnawed food product and rodent droppings throughout the kitchen, bars, and back dry storage rooms. The presence of insects, rodents, and other pests must be controlled by routinely inspecting the premises for evidence of pests, using acceptable methods to control pests, eliminating harborage conditions, and routinely inspecting incoming shipments of food and supplies. - Establishment to create a plan of action of the elimination of the rodent activity. Pest control company must complete a full evaluation of the establishment before next visit. Plan of action to be sent to inspector by 1/5/25 or disciplinary action may follow. Plan of action to include but not limited to: frequency of pest control, monitoring plan, sanitation schedule, target date of elimination and a full evaluation from pest control. - The full evaluation from pest control to include but not limited to: a summary of the rodent presence, any physical facility entry points, any other recommendations for the establishment by the pest control tech to eliminate the presence of rodents. The full evaluation to be sent to inspector by 1/5/25.

Inspector notes: The door to the outside, located in the kitchen loading dock and the front entrances are not tight-fitting. Outer openings of a food establishment must be protected against the entry of insects and rodents by tight-fitting doors.

Inspector notes: The floors throughout the kitchen, Alfred's bar, and the dry storage rooms, and janitor room have an accumulation of rodent droppings. The physical facilities shall be cleaned as often as necessary to keep them clean.

Inspector notes: The walls in the soda room are in poor repair (holes). The physical facilities must be maintained in good repair.

Inspector notes: The non-food contact surfaces were observed with rodent droppings: 1) The shelving in the dry storage silver room 2) The cabinets in Alfred's 3) The shelving in the ware-washing room 4) The bottom of the prep table in the bakery area 5) The dry storage room near the bakery area 6) The main dry storage room in the kitchen All areas must be cleaned/sanitized. All areas shall be monitored daily for any new activity.

Inspector notes: Several items were observed held beyond seven days from the date of preparation. Ready-to-eat time/temperature control for safety (TCS) foods prepared in the establishment and held for more than 24 hours must be marked with the date of preparation and discarded if exceeds 7 days from preparation if never frozen. Food items were voluntarily disposed of by the PIC at the time of preparation.

Inspector notes: Allergen statements are lacking on the bakery area in the front and on the main menu of the restaurant. Allergen statement was added to the menu board at the bakery counter at the time of inspection.

Inspector notes: Food items (Chicken), previously cooked and frozen, were not marked with 6 days from the date of thawing with the date of preparation prior to freezing as day 1. Correct date marking completed at time of inspection.

Inspector notes: Deli sandwiches and blanched Asparagus which were prepped same day were observed cooling in the walk-in cooler tightly wrapped with plastic wrap. PIC is to ensure food items requiring cooling post prep are allowed to rapidly cool by loosely covering or left uncovered if protected from overhead contamination. Plastic wrap was loosened to allow for rapid cooling at the time of inspection.

Inspector notes: The non-food-contact surfaces of the large fan used at the Dish Machine area were observed to have an accumulation of dust, dirt, and debris. Non-food-contact surfaces of equipment are to be cleaned as often as necessary to keep them clean and to preclude the buildup of debris.

Inspector notes: The tile grout lines in the ware washing area are in poor repair. (The grout was observed extremely warn down with water accumulation.) The physical facilities must be maintained in good repair.

Inspector notes: Both dry storage rooms were observed with an accumulation of old rodent droppings. The physical facilities shall be cleaned as often as necessary to keep them clean.