FONTANA RESTAURANT

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed raw shell eggs stored at room temperature at kitchen line, as per chef for less than an hour, chef placed raw shell eggs in ice bath. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Alfredo sauce (51F - Cold Holding); clam juice (50F - Cold Holding) at flip top unit kitchen line, as per chef less than four hours, chef moved items to reach in freezer for rapid cooling. Corrective Action Taken

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

Intermediate - No soap provided at handwash sink. Observed at handwashing sinks use next to flip top unit area, staff refilled unit. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. Observed auxiliary cutting boards with marks not longer cleanable.

Basic - - From initial inspection : Basic - Floor area(s) covered with standing water. Observed at dish machine washing area. Warning - From follow-up inspection 2025-08-13: Floor area(s) covered with standing water. Observed at dish machine washing area. Time Extended

Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. Observed floor tiles in disrepair at cook line. Warning - From follow-up inspection 2025-08-13: Floor tiles missing and/or in disrepair. Observed floor tiles in disrepair at cook line. Time Extended

Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed reach in cooler door interior soiled at pasta station. Observed bottom interior of cooler drawers soiled at pasta station. Warning - From follow-up inspection 2025-08-13: Still observed reach in cooler door interior soiled at pasta station. Still Observed bottom interior of cooler drawers soiled at pasta station. Time Extended

Basic - - From initial inspection : Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed at washing area. Repeat Violation Warning - From follow-up inspection 2025-08-13: Still observed Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed at washing area. Time Extended

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sliced turkey (62F - Cold at drawer reach in cooler under grill, as per chef less than 4 hours, chef moved product into reach in freezer for rapid cooling. Corrective Action Taken

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener several soiled cut boards at different preparation tables all throughout the establishment. Repeat Violation

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

Intermediate - No soap provided at handwash sink. Observed at handwashing sink by 3 compartment sink area.

Intermediate - Raw, in-shell clams/mussels/oysters from different original containers mixed together prior to preparation for service. Observed 3 different fresh clams batches commingled at front kitchen Drawer Reach-in coolers.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - Carbon dioxide/helium tanks not adequately secured. Observed next to soda dispenser machine rear kitchen.

Basic - Cutting board has cut marks and is no longer cleanable. Observed all throughout the kitchen preparation tables. Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed ice serving scoops in standing water, coached staff to maintain running water at all times. Corrective Action Taken

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach-in cooler gasket soiled at dessert station.

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed across from 3 compartment sink area and by dishwasher machine. Repeat Violation

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed quad sanitizer bucket at 0ppm

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Front prep table at La Fontana kitchen exhibition. Chef sent prep table for cleaning. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board at the Fontana exhibition needs to be replaced. Employee removed cutting table. Corrected On-Site

Basic - Buildup of food debris/soil residue on equipment door gaskets at cook line.

Basic - Carbon dioxide/helium tanks not adequately secured. Corrected On-Site

Basic - Equipment in poor repair. Reach in cooler gaskets torn at La Fontana exhibition kitchen. Observed at dishwashing are some issues namely no termination to proper drainage on slop trough and sink basin missing from dish machine pre rinse area.

Basic - Floor area(s) covered with standing water. Observed at garbage are standing water that is creating bad odor plus flies and overall not looking good for the Hotel. The accumulated water apparently is coming from the building's gutters and cleaning of the facility.

Basic - Floor tiles missing and/or in disrepair. Observed at Fontana exhibition kitchen several tiles missing and broken.

Basic - Floors not maintained smooth and durable. Cook line.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Main cook line.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed green cutting board soiled with black mold like substance at preparation table at main kitchen.

Basic - Ceiling tile missing. Observed ceiling tile missing over main dish machine.

Basic - Cutting board has cut marks and is no longer cleanable. Observed red cutting board on storage rack at ware washing area. Employee discarded the cutting board.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed walk in cooler fan cover soiled at bakery.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed 2 on preparation table at gegarde manger station. Employees removed the towels. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Salad station.

Basic - Accumulation of debris on exterior of warewashing machine. Cook line

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Dishwashing area.

Basic - Ice scoop handle in contact with ice. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Drawers at kitchen, cook line.

Basic - Water leaking from pipe and/or faucet/handle. At cook line.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut tomatoes 50, cheese 50°reach in cooler at cook line located at main kitchen. Chef sent the items to be discarded. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Containers stored inside hand sink at bakery station. Chef requested the employees. Corrected On-Site

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. By ice machines. Plumbing restored. Corrected On-Site

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Buildup of food debris/soil residue on equipment door handles. Handles soiled for unit at dishwashing area cook line.

Basic - Food stored on floor. Observed at walk in freezer a box with vegetables underneath the shelf. Employee placed items on shelves ". Corrected On-Site

Basic - Water leaking from pipe and/or faucet/handle. Prep sink at cook line main kitchen.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked pork 115 f beans 130 f rice 118 f Kitchen employee reheated the food to 165 f Corrective Action Taken

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Corrected On-Site Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed mold to walk-in cooler door. Corrected On-Site

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Repair kitchen floor throughout. Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer soiled. Can opener.taken to the three compartment. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Main kitchen.chef cleaned up the machine. Corrected On-Site

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Buildup of food debris/soil residue on equipment door handles. Gaskets.

Basic - Clean utensils or equipment stored in dirty drawer or rack. Food trays soiled.

Basic - Cutting board has cut marks and is no longer cleanable.

Basic - Equipment in poor repair. Reach in cooler at cook line not cooling properly.

Basic - Floor area(s) covered with standing water. Cook line.

Basic - Food not stored at least 6 inches off of the floor. Inside walk in cooler. employee stored food on shelf. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Coffee station needs cleaning.

Basic - Worn, torn and/or soiled floors/carpeting. Kitchen.