ALDEN HOTEL/BAR LUCA

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed breakfast potatoes at 109 F at the waiting station. Cooked discarded immediately because breakfast time finished. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Employees engaged in food preparation without hair restraint. Repeat Violation

Basic - Equipment gaskets in poor repair. Observed gaskets in disrepair. Repeat Violation

Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed knives in between equipments. Employee removed and send them to the 3 CS . Corrective Action Taken

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee touched portion of pasta when it was already cooked. That portion of the pasta was discarded.

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Missing consumer advisory on the menu. Chef printed it and posted . Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed air conditioning vent with accumulation of dust.

Basic - Employee with no hair restraint while engaging in food preparation. Observed employees engaged in food preparation without hair restraints. Repeat Violation

Basic - Equipment gaskets in poor repair. Observed reach in cooler gaskets in disrepair .

Basic - Floor area(s) covered with standing water. Some areas in the kitchen and where the coolers area.

Basic - Water leaking from pipe and/or faucet/handle. Observed a leak underneath the 3 compartment sink.

High Priority - Employee touching ready-to-eat food with their bare hands - ready-to-eat food intended to be heated as a sole ingredient not immediately heated to 145 degrees F after bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee touched the bun when preparing to assessing the hamburger. Employee was coached and heated the bread to 145 immediately. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener with food residue on the blade. Employee cleaned it immediately. Corrected On-Site

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

Basic - Current Hotel and Restaurant license not displayed. Repeat Violation

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee engaged in food prep wearing a bracelet.

Basic - Employee with no hair restraint while engaging in food preparation. Observed employees engaged in food preparation without hair net. Employees got hair restraints on them. Corrected On-Site

Basic - In-use wet wiping cloth/towel used under cutting board. Employee moved it out. Corrected On-Site

Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser. Manager moved them behind the counter. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Observed plastic container with sugar ( as per employee) with no label. Employee labeled the container. Corrected On-Site

Intermediate - - From initial inspection : Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Missing device to check hot water sanitizer. - From follow-up inspection 2024-11-01: Time Extended

Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. - From follow-up inspection 2024-11-01: Time Extended

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Missing chlorine and quat test kits to check sanitizer concentration.

Intermediate - Spray bottle containing toxic substance not labeled. Observed quat sanitizer ( as per employee ) without label. Employee labeled the product immediately. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. Missing at the front bar area.

Basic - Wiping cloth sanitizing solution stored on the floor. Observed sanitizer container on the floor. Employee moved it. Corrected On-Site