Vail Resorts, Inc.
Market Place Eagles Nest
Top of Gondola Eagles Nest Vail Mountain, Vail, CO
19
988
521
0
180
1
81657
0
30 heat
4
1
7
67
79
Regular
Market Place Eagles Nest
03a
Observed two quart size containers of shredded chicken and meat cooling at 104 degrees F
in kitchen walk in cooler. Education provided to Chef for rapid cooling from 135 to 70
degrees F with in 2 hours and 70-41 degrees F with in another 4 hours. Chef immediately
removed food containers and transferred to rapid cooling ice bath or other approved rapid COS
cooling method. COS
03b
Customer self service steam table holding liquid cheese at 120 degrees F. Education
provided to reheat food prior to hot holding to 165 degrees F unless precooked and kept in
original container can be reheated to 135 degrees F and hot held at same temperature.
Education provided to chef. COS
COS
03e
Various ice baths at salad bar, deli station, and hamburger station are not cold holding
foods at 41 degrees F or below. Foods at all stations are not held above 41 degrees F for
more than 2 hours and much less than 4 hours. Education provided to chef and food staff
to add cold water to ice bath and do not over fill individual food containers to keep food at
41 degrees F of below during service. All food staff on station lines have accurate food
COS
temperature probes. Chef made adjustments to ice bath adding cold water during
inspection raising coolant levels to food levels in containers.
04b
Mechanical dish washer booster heater was not turned on and not delivering 180 degrees
F final rinse temperature water. Dish washer turned on the booster heater resulting in 180 COS
+ final rinse. COS
10c
Main kitchen walk in cooler food storage racks difficult to remove and clean. Suggest new
walk in cooler food storage shelving racks installed during off season May to June.
14c
Walk in produce metal floor is badly rusted and must be replaced with a smooth, non
porous and easily cleanable. Suggest installing diamond plate metal flooring for long
lasting durability.
Reviewed report with Chef Jack Ridenour and emailed to: [email protected] and
[email protected]
Very busy lunch activity with on going complex food service operations observed during
inspection.
988
01.04.2017