A consumer advisory was not in place for serving undercooked eggs. The bar hand sink was used to rinse out a towel. An unapproved (twist top) and approved beverages were stored above and next to food equipment on the kitchen prep table. Yogurt on the buffet was 47°F. The thermometer was not functioning. The concentration of sanitizer solution at the dish surface on the dish machine was less than 50ppm chlorine. Rodent droppings were observed along the wall under the oven. Butane fuel was stored next to coffee mugs in a cabinet at the bar. A chemical spray bottle under the bar hand sink was unlabeled as to its contents. The facility does fruit and vegetable preparation and does not have a designated prep sink. Open cereal containers were available for customers and were not protected with a sneeze guard. The shelves in reach-in cooler A were rusty. A domestic mixer was present in the facility. Potentially hazardous foods were stored in a domestic refrigerator. The caulking on the warewashing drainboards was moldy. An employee was observed wiping the counter with a cloth towel that had less than 100ppm quaternary ammonia on it. The wall molding by the oven corner was not secured. Spray foam on the wall under the oven is not a cleanable surface. Holes were present in the wall by the drainboards. Lights in the kitchen were not functioning.
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