HomeMy WebLinkAboutFollow-Up Double Tree.pdfRetail Food Establishment Inspection Report
Permit ID 20-RFP18-0000304
Dedicated to protecting and improving the health
and environment of the people of Colorado
Eagle County Environmental Health
Department
P.O. Box 179
Eagle, CO 81631
Address2211 N Frontage Rd, Bldg, Vail, CO 81657
Double Tree by Hilton VailFacility DBA
Permit Type Restaurant Permit Total Time 1.83 hours
Inspection Type Follow-up InspectionInsp Date 05/03/2018
IN = In Compliance OUT = Out of Compliance NO = Not Observed NA = Not Applicable COS = Corrected On-Site During Inspection R = Repeat Violation
- - - = Not Applicable
Compliance Status COS R IN OUT NO N/A
Food Source
- - -- - -1.a. Approved source (FBI) - Critical
- - -- - -1.b. Wholesome, free of spoilage - Critical
1.c. Cross-contamination (FBI) - Critical
- - -1.d. HACCP plan - Critical
1.e. Date marking - Critical
ü- - -1.f. Consumer Advisory - Critical
Comment:
The restaurant menu has not been finalized until a chef has been hired by Hilton Hotels. The
food and beverage manager expects to serve raw or under cooked animal products and will
insert a consumer advisory on the menu as required. A menu will be emailed with the advisory
to this department prior to full service of the kitchen and menu.
Personnel
- - -2.a. Personnel with infections restricted (FBI) - Critical
- - -2.b. Wounds properly covered - Critical
2.c. Hands washed as needed (FBI) - Critical
- - -2.d. Hygienic Practices (FBI) - Critical
- - -2.e. Smoking, eating, drinking - Critical
- - -- - -2.f. Demonstration of knowledge - Critical
2.g. Preventing food contamination from bare hands (FBI) - Critical
Food Temperature Control
3.a. Rapidly cool foods to 41°F or less (FBI) - Critical
3.b. Rapidly reheat to 165°F or greater (FBI) - Critical
3.c. Hot hold at 135°F or greater (FBI) - Critical
3.d. Required cooking temperature (FBI) - Critical
3.e. Cold hold at 41°F or less (FBI) - Critical
- - -3.f. Food thermometer (probe-type) - Critical
3.g. Adequate equipment to maintain food temperatures (FBI) - Critical
Sanitization
4.a. Manual Sanitization - Critical
4.b. Mechanical Sanitization - Critical
4.c. In-Place Sanitization - Critical
Water Sewage Plumbing
- - -5.a. Safe water source - Critical
- - -5.b. Hot & cold water under pressure - Critical
- - -5.c. Backflow, backsiphonage - Critical
- - -5.d. Sewage disposal - Critical
IN = In Compliance OUT = Out of Compliance NO = Not Observed NA = Not Applicable COS = Corrected On-Site During Inspection R = Repeat Violation
- - - = Not Applicable
Compliance Status COS R IN OUT NO N/A
Handwashing Facilities
- - -6.a. Adequate number, location (FBI) - Critical
- - -6.b. Accessible (FBI) - Critical
üü - - -6.c. Soap & drying devices available (FBI) - Critical
Corrected On-Site: Yes Repeat: No Correction Method: Verified
Corrected during Follow-Up
Comment:
Soap and paper towels are provided at all kitchen hand washing sinks. Corrected
Pest Control
- - -- - -7.a. Evidence of insects or rodents - Critical
- - -7.b. Pesticide application - Critical
- - -7.c. Animals prohibited - Critical
Poisonous Or Toxic Items
- - -8.a. Properly stored - Critical
- - -8.b. Properly labeled - Critical
- - -8.c. Properly used - Critical
ü - - -- - -9.a. Original container, properly labeled
ü - - -- - -9.b. Food protected from contamination
ü - - -- - -15.b. Linen properly stored
Equip Design/Construction
ü - - -- - -10.a. Food contact surfaces
ü - - -- - -10.b. Non-food contact surfaces
ü - - -- - -10.c. Dishwashing facilities
Comment:
The mechanical dishwasher has been alter allow clean and sanitized dish racks to be removed
from unit on the clean side for air drying.
Testing Devices
ü - - -- - -11.a. Refrigeration units provided with accurate, conspicuous thermometer
Comment:
New thermometers have been purchased for all refrigeration units.
ü - - -- - -11.b. Dishmachine provided with accurate thermometer & gauge cock
ü - - -- - -11.c. Chemical test kits provided, accessible
Cleaning Of Equip/Utensils
ü - - -- - -12.a. Food contact surfaces
ü - - -- - -12.b. Non-food contact surfaces
ü - - -- - -12.c. Dishwashing operations
ü - - -- - -12.d. Wiping cloths
Utensils/Sngl Svc Articles
ü - - -- - -13.a. Utensils provided, used, stored
ü - - -- - -13.b. Single service articles stored, dispensed, used
ü - - -- - -13.c. No re-use of single-service articles
Physical Facilities
ü - - -- - -14.a. Plumbing: installed, maintained
ü - - -- - -14.b. Garbage and refuse
ü - - -- - -14.c. Floors, walls, ceilings
IN = In Compliance OUT = Out of Compliance NO = Not Observed NA = Not Applicable COS = Corrected On-Site During Inspection R = Repeat Violation
- - - = Not Applicable
Compliance Status COS R IN OUT NO N/A
ü - - -- - -14.d. Lighting
ü - - -- - -14.e. Ventilation
ü - - -- - -14.f. Locker rooms
ü - - -- - -14.g. Premises maintained
ü - - -- - -14.h. Separation of living, laundry
ü - - -- - -14.i. Restroom facilities
Other Operations
ü - - -- - -15.a. Personnel: clean clothes, hair restraints, authorized
Inspector's Comment
Follow up inspection observed correction of all original items on pre-operational report. The kitchen is approved for limited food service (i.e.,
cookies, bakery, french fries and burgerg, simple lunch bar foods,etc). Pizza oven or deck oven has not been approved by the Vail Building
for cooking use.
Emailed to jason@hiltonhotels.com and jonny@rockymountainconstructiongroup.com
Person in Charge (Signature)Date:
Inspector (Signature)Date:05/03/2018