Several bottles of liquor located in the front and back bar area were contaminated with fruit flies and stored with wholesome liquor bottles. A consumer advisory was not present on the menu for items that are cooked to order. An unapproved open top employee beverage was stored on the preparation table in the kitchen. Cream of broccoli soup that was stored in the kitchen steam table was 69°F. Sliced cheese that was stored in the cold top refrigerator was 47°F. The final sanitization rinse of the back bar dish machine was less than 50 ppm chlorine residual. Cold water was not available at the front bar hand sink. Paper towels were not available at the front and back bar hand sinks. Hand lotion was stored above and next to food items on the utensil storage rack in the kitchen.
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