← Utica
DOUBLETREE BY HILTON HOTEL UTICA
102 LAFAYETTE STREET, UTICA, NY 13502
Last inspected Nov 20, 2024
This source doesn’t issue a letter grade, so CleanPlate derived the status from the reported violation data.
✓
derivedOrder for delivery
Inspection history
Nov 20, 2024
✓Mar 7, 2024
✓Mar 8, 2023
✓Jan 3, 2020
✓Jul 15, 2019
✓May 2, 2018
✓Nov 28, 2017
✓Mar 22, 2016
✕4 violations
- Critical:Potentially hazardous foods are not cooled by an approved method where the food temperature can be reduced from 120oF to 70oF or less within two hours and 70oF to 45oF within four hours.
- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
- Non food contact surfaces of equipment not clean
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
Dec 14, 2015
✓Jun 30, 2015
✓2 violations
- Improper use and storage of clean, sanitized equipment and utensils
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
Dec 8, 2014
✕2 violations
- Critical:Potentially hazardous foods are not cooled by an approved method where the food temperature can be reduced from 120oF to 70oF or less within two hours and 70oF to 45oF within four hours.
- Critical:Unwrapped/potentially hazardous foods are reserved.
Oct 28, 2014
✕5 violations
- Critical:Enough refrigerated storage equipment is not present, properly designed, maintained or operated so that all potentially hazardous foods are cooled properly and stored below 45�F as required.
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- Critical:Potentially hazardous foods are not kept at or below 45�F during cold holding, except smoked fish not kept at or below 38�F during cold holding.
- Critical:Water/ice: unsafe, unapproved sources, cross connections
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
Oct 14, 2014
✕13 violations
- Non food contact surfaces of equipment not clean
- Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
- Critical:Potentially hazardous foods are not cooled by an approved method where the food temperature can be reduced from 120oF to 70oF or less within two hours and 70oF to 45oF within four hours.
- Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
- Critical:Unwrapped/potentially hazardous foods are reserved.
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- Critical:Water/ice: unsafe, unapproved sources, cross connections
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Critical:Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
- Wiping cloths dirty, not stored properly in sanitizing solutions
- Premises littered, unnecessary equipment and article present, living quarters no completely separated for food service operations, live animals, birds and pets not excluded
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
- Critical:Enough refrigerated storage equipment is not present, properly designed, maintained or operated so that all potentially hazardous foods are cooled properly and stored below 45�F as required.
May 3, 2013
✓Oct 25, 2012
✓Oct 19, 2011
✓1 violation
- Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
Nov 4, 2010
✓Aug 31, 2010
✓Dec 31, 2009
✓Dec 30, 2008
✓3 violations
- Non food contact surfaces of equipment not clean
- Wiping cloths dirty, not stored properly in sanitizing solutions
- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
Oct 18, 2007
✓Oct 1, 2007
✕4 violations
- Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
- Critical:Enough refrigerated storage equipment is not present, properly designed, maintained or operated so that all potentially hazardous foods are cooled properly and stored below 45�F as required.
- Critical:Potentially hazardous foods are not kept at or below 45�F during cold holding, except smoked fish not kept at or below 38�F during cold holding.
Sep 13, 2006
✓1 violation
- Wiping cloths dirty, not stored properly in sanitizing solutions
May 12, 2005
✕Apr 7, 2004
✕
Source: New York State Department of Health. Data shown unmodified from the official record. See something wrong? Report a data issue.