THE STILES HOTEL / MATILDA'S KITCHEN

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. At the time of the inspection observed establishment serves ceviche not linked to consumer advisory. Repeat Violation

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.

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

Basic - Floor soiled/has accumulation of debris. Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets soiled. Repeat Violation

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses.

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed cooked yellow rice, cooked shredded beef, and cooked shredded chicken inside WIC date marked as 08-21-25.

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed cooked yellow rice, cooked shredded beef, and cooked shredded chicken inside WIC date marked as 08-21-25.

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided to operator via email.

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. At the time of the inspection observed establishment serves ceviche not linked to consumer advisory. Repeat Violation

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

Basic - Floor soiled/has accumulation of debris. Repeat Violation

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

Basic - No Heimlich maneuver/choking sign posted. Provided to operator via email.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets soiled throughout kitchen. Repeat Violation

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener soiled. Repeat Violation

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. At the time of the inspection observed establishment serves ceviche not linked to consumer advisory.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.

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

Intermediate - No soap provided at handwash sink. Observed throughout kitchen.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed pork and shredded beef held more than 24 hours not properly date marked at walk in cooler.

Basic - Accumulation of debris in three-compartment sink.

Basic - Accumulation of debris inside warewashing machine.

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

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

Basic - Floor soiled/has accumulation of debris. Observed floor soiled throughout kitchen.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.

Basic - No handwashing sign provided at a hand sink used by food employees.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets soiled throughout kitchen.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues.

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Repeat Violation

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed throughout establishment.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed the can opener blade and cutting boards soiled. Repeat Violation

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Repeat Violation

Intermediate - No soap provided at handwash sink. Observed at the bar. Repeat Violation

Basic - Carbon dioxide/helium tanks not adequately secured. Observed at the bar.

Basic - Cutting board has cut marks and is no longer cleanable. Observed at the cook line.

Basic - Floor not cleaned when the least amount of food is exposed. Observed in the dry storage room.

Basic - Food stored on floor. Observed a large plastic container with cooking oil on the floor at the cook line.

Basic - Hole in or other damage to wall. Observed several tiles missing and a hole in the wall by the walk-in cooler. Repeat Violation

Basic - Ice scoop handle in contact with ice. Observed at the bar.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the reach in cooler and chest freezers gaskets soiled.

Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser. Observed at the bar.

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Repeat Violation

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken over raw beef in the walk-in cooler. The manager moved the chicken to the bottom shelf. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed the can opener blade soiled.

Intermediate - Handwash sink missing in warewashing or food preparation area. Observed the hand washing sink in the ware washing area doesn't work. No water comes out hot or cold.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed in the ware washing area. Repeat Violation

Intermediate - No soap provided at handwash sink. Observed in the ware washing area. Repeat Violation

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

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Food stored on floor. Observed several large plastic containers in the dry storage area. Repeat Violation

Basic - Hole in or other damage to wall. Observed at the cook line.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Ob the reach in cooler gaskets soiled.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed rice (50F - Cooling);

High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Observed in a water temperature of 84°F. The manager removed the water. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed rice (50F - Cooling);

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cheese (56F - Cold Holding at the preparation cooler. As per the chef it was put on line approximately one hour ago. The chef removed it and placed in a freezer for a quick chill. Corrective Action Taken

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed at the mop sink.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed the soda gun soiled at the bar. Observed the can opener blade soiled. Corrected On-Site

Intermediate - No handwash sink for employees. Observed the hand washing sink without water in the ware washing area.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at the bar.

Intermediate - No soap provided at handwash sink. Observed at the bar.

Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. Observed a filter connected without any dates.

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 at the bar.

Basic - Ceiling tile missing. Observed in the kitchen.

Basic - Employee beverage container in ice machine/ice bin. Observed a water bottle half empty in the ice at the bar.

Basic - Equipment in poor repair. Observed a reach in cooler gasket torn at the bar.

Basic - Floor soiled/has accumulation of debris. Observed at the ware washing area.

Basic - Food stored on floor. Observed large containers with different products on the floor in the dry storage area. Observed fries on the floor in the walk-in freezer.

Basic - Hole in or other damage to wall. Observed a hole at the kitchen entrance.

Basic - Ice buildup in reach-in freezer. Observed in the kitchen.

Basic - In-use tongs stored on equipment door handle between uses. Observed in the kitchen. The manager removed the tongs. Corrected On-Site

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed in the dry storage area.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed the microwave soiled.

Basic - No handwashing sign provided at a hand sink used by food employees. Observed at the bar. The manager put a sign. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the reach in cooler gaskets soiled throughout the kitchen.

Basic - Single-service articles improperly stored. Observed a case of lids on the floor in the ware washing area.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed behind the dish machine.

Basic - Wet mop not stored in a manner to allow the mop to dry. Observed at the ware washing area.

Basic - Working containers of food removed from original container not identified by common name. Observed a plastic container at the bar.

Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only. Observed in the back room.

High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Chlorine 0ppm. Establishment will use three compartment sink until dishwasher is sanitizing properly. Operator called Ecolab.

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

Intermediate - No soap provided at handwash sink.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Over bread pudding and cooked chicken wings prepared on previous days not date marked.

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

Basic - Ceiling and vents soiled with accumulated debris/dust, near three compartment sink.

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

Basic - Food not stored at least 6 inches off of the floor. Observed chicken stored on the floor inside walk in freezer.

Basic - No container installed for catching grease from hood drip tray.

Basic - No handwashing sign provided at a hand sink used by food employees, at bar.

Basic - Nonfood-contact surface soiled with debris, dirt, or dust. Observed top of dish machine soiled. Observed wall soiled in ware wash area.

Basic - Stored food not covered. Observed food ( macaroni and cheese, croquettes) stored inside chest freezer not covered.

Basic - Working containers of food removed from original container not identified by common name. Observed containers of seasonings/spices not labeled.