HomeMy WebLinkAboutPre-Operational Doubletree.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 hours
Inspection Type Routine InspectionInsp Date 04/26/2018
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
ü - - -- - -1.a. Approved source (FBI) - Critical
ü - - -- - -1.b. Wholesome, free of spoilage - Critical
ü1.c. Cross-contamination (FBI) - Critical
ü- - -1.d. HACCP plan - Critical
ü1.e. Date marking - Critical
ü - - -1.f. Consumer Advisory - Critical
Corrected On-Site: No Repeat: No Correction Method: Follow-Up
Comment:
3-801: Facility is serving raw and/or undercooked animal foods without a consumer advisory
and/or the consumer advisory does not meet requirements.
A menu with the consumer advisory will be written with in 10 days. Follow Up Scheduled
Personnel
ü - - -2.a. Personnel with infections restricted (FBI) - Critical
ü - - -2.b. Wounds properly covered - Critical
ü2.c. Hands washed as needed (FBI) - Critical
ü - - -2.d. Hygienic Practices (FBI) - Critical
ü - - -2.e. Smoking, eating, drinking - Critical
ü - - -- - -2.f. Demonstration of knowledge - Critical
ü2.g. Preventing food contamination from bare hands (FBI) - Critical
Food Temperature Control
ü3.a. Rapidly cool foods to 41°F or less (FBI) - Critical
ü3.b. Rapidly reheat to 165°F or greater (FBI) - Critical
ü3.c. Hot hold at 135°F or greater (FBI) - Critical
ü3.d. Required cooking temperature (FBI) - Critical
ü3.e. Cold hold at 41°F or less (FBI) - Critical
ü - - -3.f. Food thermometer (probe-type) - Critical
Comment:
Probe thermometer will be supplied to cooks prior to food service operations.
ü3.g. Adequate equipment to maintain food temperatures (FBI) - Critical
Sanitation
ü4.a. Manual Sanitization - Critical
ü4.b. Mechanical Sanitization - Critical
ü4.c. In-Place Sanitization - Critical
Water Sewage Plumbing
ü - - -5.a. Safe water source - 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
ü - - -5.b. Hot & cold water under pressure - Critical
ü - - -5.c. Backflow, backsiphonage - Critical
ü - - -5.d. Sewage disposal - Critical
Handwashing Facilities
ü - - -6.a. Adequate number, location (FBI) - Critical
ü - - -6.b. Accessible (FBI) - Critical
ü - - -6.c. Soap & drying devices available (FBI) - Critical
Corrected On-Site: No Repeat: No Correction Method: Follow-Up
Comment:
9-106: The mobile retail food establishment/pushcart is not equipped with soap, towels or other
approved drying devices.
All hand washing sink need soap and paper towels prior to food service operations.
Pest Control
ü - - -- - -7.a. Evidence of insects or rodents - Critical
ü - - -7.b. Pesticide application - Critical
ü - - -7.c. Animals prohibited - Critical
Poisonous Or Toxic Items
ü - - -8.a. Properly stored - Critical
ü - - -8.b. Properly labeled - Critical
ü - - -8.c. Properly used - Critical
Food Labeling/Protection
ü - - -- - -9.a. Original container, properly labeled
ü - - -- - -9.b. Food protected from contamination
Equip Design/Construction
ü - - -- - -10.a. Food contact surfaces
ü - - -- - -10.b. Non-food contact surfaces
ü - - -- - -10.c. Dishwashing facilities
Testing Devices
ü - - -- - -11.a. Refrigeration units provided with accurate, conspicuous thermometer
Comment:
4-401D: Thermometers for cold holding equipment are not conspicuously located in the upper
one-third of the refrigeration unit or are not provided.
ü - - -- - -11.b. Dishmachine provided with accurate thermometer & gauge cock
ü - - -- - -11.c. Chemical test kits provided, accessible
Comment:
4-402A: A chemical test kit is not provided for measuring the concentration of sanitizer solutions.
Cleaning Of Equip/Utensils
ü - - -- - -12.a. Food contact surfaces
ü - - -- - -12.b. Non-food contact surfaces
ü - - -- - -12.c. Dishwashing operations
Comment:
Move mechanical dishwasher out to allow dish racks to enter and exit the dish washer.
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
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 - - -- - -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
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
ü - - -- - -15.b. Linen properly stored
Inspector's Comment
Pre-operational inspection is approved for food service operations to prepare pre-made sanwiches and salads and desserts for the market
grab and go in the lobby. An operational inspection will be conducted to confirm items on the report with in 10 days.
Reviewed report with Thomas Weber and and Jason Polland and email to thomas.weber@hilton.com and jason.polland@hilton.com
Person in Charge (Signature)Date:
Inspector (Signature)Date:04/26/2018