Phelps Hotel Restaurant

Reviews about Phelps Hotel Restaurant

• 2 / 5

  By Kayla Phillips
  The Staff was GREAT super sweet. the cons the bar was awful i ordered several common mixed drinks and none which tasted as they should and i got the fettuccine Alfredo with chicken , i live 35 mins away and before i even got home was throwing i spent two days in bed throwing up due to food poisoning and the all around interior atmosphere was just " eerie "
  July 11, 2016
• 1 / 5

  By Jeffrey Pulver
  Health inspector report:
  
  PHELPS HOTEL 04/26/2016 90 MAIN STREET, PHELPS ONTARIO 10 5 DETAILS
  Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
  Cooked or prepared foods are subject to cross-contamination from raw foods.
  Food from unapproved source, spoiled, adulterated on premises.
  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.
  Insects, rodents present
  Cooked or prepared foods are subject to cross-contamination from raw foods.
  Potentially hazardous foods are not kept at or below 45oF during cold holding, except smoked fish not kept at or below 38oF during cold holding.
  Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
  Enough refrigerated storage equipment is not present, properly designed, maintained or operated so that all potentially hazardous foods are cooled properly and stored below 45oF as required.
  Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
  Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
  Enough refrigerated storage equipment is not present, properly designed, maintained or operated so that all potentially hazardous foods are cooled properly and stored below 45oF as required.
  Wiping cloths dirty, not stored properly in sanitizing solutions
  Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
  Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
  Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
  Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
  Wiping cloths dirty, not stored properly in sanitizing solutions
  Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
  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.
  Insects, rodents present
  Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
  Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
  Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
  Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
  Enough refrigerated storage equipment is not present, properly designed, maintained or operated so that all potentially hazardous foods are cooled properly and stored below 45oF as required.
  Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
  Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
  Enough refrigerated storage equipment is not present, properly designed, maintained or operated so that all potentially hazardous foods are cooled properly and stored below 45oF as required.
  Wiping cloths dirty, not stored properly in sanitizing solutions
  June 05, 2016