KAROL HOTEL

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Collards 8-15 1/2 lbs Bolo 8-21 3 lbs Au jus 8-22 1lbs Marinara 8-19 2 lbs Truffle 8-21 1/2 lbs Anchovies 8-19 1 lbs Garlic 7-31 1 lbs Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pooled eggs in cartilage 56 degrees reach in cooler water Warning

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Warning

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. 4 pieces of tilapia at cook line, 4 pieces inside walk in cooler did not Warning

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Warning

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

Basic - Food stored on floor. Beef battered fries box on floor walk in freezer. Warning

Basic - Ice bucket stored on floor between uses. Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Middle reach in cooler gasket. Warning

Basic - Standing water in bottom of reach-in-cooler. Middle reach in cooler water in bottom at cook line Warning

Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. Raw Pork chops inside walk in cooler 6 pieces all dated 8-22 Warning

Basic - Working containers of food removed from original container not identified by common name. Bolo sauce in walk in cooler no label. Warning

High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. During inspection observed grouper in ROP packaging. Packaged yesterday at 9pm Grouper put in ROP before frozen packaging 6.1 lbs Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. During inspection observed grouper in ROP packaging. Packaged yesterday at 9pm Grouper put in ROP before frozen packaging 6.1 lbs Warning

Intermediate - Approved Process Waiver not maintained at the food establishment. Warning

Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Warning

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

Basic - Ice buildup in reach-in freezer unit holding ice cream not landing on food. Warning

Basic - In-use tongs stored on equipment door handle between uses. Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Outside of ice machine Warning

Basic - Standing water in bottom of reach-in-cooler. Bottom of right side reach in fridge Warning

High Priority - - From initial inspection : High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 9 live flies on clean hanging utensils in dish washing area. 5 live flies on ceiling about cook line. 1 live flies in clean towel storage room. 2 live flies above ice machine 2 live flies about dish machine. 10 live flies on empty fruit caddy at bar. 10 live flies on hand sink at bar. 7 live flies on beer taps. 6 live flies on wood work above bar. - From follow-up inspection 2023-05-16: 5 live flies on ceiling in bar area. 6 live flies on ceiling throughout kitchen. Time Extended

Basic - - From initial inspection : Basic - Old labels stuck to food containers after cleaning. - From follow-up inspection 2023-05-16: Old food labels on food containers after cleaning spoke with chef he will have dishwasher scrub. Time Extended

Basic - - From initial inspection : Basic - Wet wiping cloth not stored in sanitizing solution between uses. One wiping cloth on prep station. - From follow-up inspection 2023-05-16: Time Extended

High Priority - Dented/rusted cans present. See stop sale. Two #10 cans apple filling dented on shelf with undamaged food

High Priority - Fly excrement and/or droppings present observed above clean utensils in clean dish area.

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 9 live flies on clean hanging utensils in dish washing area. 5 live flies on ceiling about cook line. 1 live flies in clean towel storage room. 2 live flies above ice machine 2 live flies about dish machine. 10 live flies on empty fruit caddy at bar. 10 live flies on hand sink at bar. 7 live flies on beer taps. 6 live flies on wood work above bar.

High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Chef obtained parasite destruction information for undercooked salmon during inspection Corrected On-Site

High Priority - Operating with an expired Division of Hotels and Restaurants license. Admin Complaint

High Priority - Pesticide-emitting strip present in food prep area. One hanging on clean dish rack in kitchen. Employee removed Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Whipped Butter, garlic in oil, fried: arugula/kale/carrots, left out all night 70f. Educated chef of time temperature abuse.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. shell eggs (51F - Cold Holding); sausage (45F - Cold Holding); sausage (45F - Cold Holding); pooled eggs (45F - Cold Holding); deli ham (45F - Cold Holding)

Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Keep in small bin in management offices.

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk from previous day marked by employee. Corrected On-Site

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

Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. 2 fly strips hanging in clean towel storage room with approximately 50 dead flies.

Basic - Accumulation of debris inside warewashing machine. Bar area drink cleaning heavily soiled

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

Basic - Damaged/spoiled/recalled food not properly segregated. Two #10 cans apple filling dented on shelf with undamaged food

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open soda can stored next to food items. Employee removed. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Beverage can in reach in dairy cooler. Beverage cup above deli cooler in cook line. Educated manager about employee beverage station.

Basic - Equipment and utensils not properly air-dried - wet nesting. Large lexans stacked wet on rack near prep area

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spatulas in standing water on cooks line at 80f

Basic - No conspicuously located ambient air temperature thermometer in inside holding unit.

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

Basic - Old labels stuck to food containers after cleaning.

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

Basic - Wet wiping cloth not stored in sanitizing solution between uses. One wiping cloth on prep station.

High Priority - Dented/rusted cans present. See stop sale. -4 3 lbs ripe olives Repeat Violation Warning

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -9 flies in bar area Bar area not currently serving customers Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -diced tomatoes(50F - Cold Holding retemp at 40 degrees Fahrenheit ); goat cheese(49F - Cold Holding retemp at 40 degrees Fahrenheit ) Items held out for less than 4 hours Discussed Proper ice bathing techniques with operator Employee began adding more ice during time of inspection. Corrected On-Site Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -grill top at cooks has accumulation of food residue -stove top has accumulation of grease Repeat Violation Warning

Intermediate - Handwash sink used for purposes other than handwashing. -observed ice in hand sink at downstairs bar Repeat Violation Warning

Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Email sign to operator during time of inspection. Warning

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

Basic - Carbon dioxide/helium tanks not adequately secured. -at upstairs bar Warning

Basic - Cutting board has cut marks and is no longer cleanable. -at prep station adjacent of cooks line Warning

Basic - Damaged/spoiled/recalled food not properly segregated. -4 3 lbs ripe olives Repeat Violation Warning

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -hand bag at shelf with clean containers Operator moved hand bag during time of inspection. Corrected On-Site Repeat Violation Warning

Basic - Employee with no hair restraint while engaging in food preparation. -employee at cooks line Warning

Basic - Ice buildup in reach-in freezer to the left of reach in cooler in kitchen Warning

Basic - In-use knife/knives stored in cracks between pieces of equipment. -knife between cracks at make table adjacent of cooks line Employee moved knife during time of inspection. Corrected On-Site Warning

Basic - In-use tongs stored on equipment door handle between uses. -tongs on stove handle at cooks line Employee moved tongs during time of inspection. Corrected On-Site Repeat Violation Warning

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. -utensils in water at 111 degrees Fahrenheit at cooks line Warning

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -stove oven at cooks line has accumulation of grease Repeat Violation Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -sides of fryers have accumulation of grease -sides of stove have accumulation of grease Warning

Basic - Single-service articles improperly stored. -coffee filters at coffee machine not covered Operator covered during time of inspection. Corrected On-Site Repeat Violation Warning

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. -Sanitizer Bucket (Quaternary 0ppm) Discussed proper concentration with operator Corrected to 200 ppm during time of inspection. Corrected On-Site Warning

Basic - Working containers of food removed from original container not identified by common name. -squeeze bottles at cooks line Repeat Violation Warning