PARK HOSPITALITY INC

High Priority - - From initial inspection : High Priority - Operating with an expired Division of Hotels and Restaurants license. Warning - From follow-up inspection 2025-06-11: Admin Complaint

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

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

Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. Observed in the warehouse washing area.

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

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Hole in or other damage to wall. Observed several small holes in the wall next to the dish machine.

Basic - Ice scoop handle in contact with ice. The manager removed it. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. The cook removed the tong. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed in a water temperature of 103°F. The cook put on the cook top to heat up. Corrective Action Taken

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

Basic - Single-service articles improperly stored. Observed a case of to go bags on the floor by the walk-in cooler.

Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser. The manager moved the straws behind bar. Corrected On-Site

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

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed chicken (50F - Cooling) at walk in cooler. As per chef, chicken was cooked the previous day.

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed chicken (50F - Cooling) at walk in cooler. As per chef, chicken was cooked the previous day.

Intermediate - Nonfood-grade basting brush used in food. Observed stored in dishwashing area.

Intermediate - Reduced oxygen packaged food lacking bold type on contrasting background, or other required information. Observed chicken in reduced oxygen packaging with no proper labeling to be used 48hrs.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed one employee engaging in food preparation while wearing bracelets at cook line.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in standing water at 101F across from cook line at kitchen.

Basic - No handwashing sign provided at a hand sink used by food employees. Observed no hand washing sign at men's and women's restrooms.

Basic - Single-service articles not stored inverted or protected from contamination. Observed plates stored in cook line at kitchen not inverted.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth stored above preparation table across from cook line at kitchen.