THE LANGHAM

2026-04-30: Cycle Inspection / Initial Inspection

Score: 40. Violations were cited in the following area(s).

• Critical: 06D — Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
• Critical: 02B — Hot TCS food item not held at or above 140 °F.
• Critical: 02G — Cold TCS food item held above 41 °F; smoked or processed fish held above 38 °F; intact raw eggs held above 45 °F; or reduced oxygen packaged (ROP) TCS foods held above required temperatures except during active necessary preparation.
• Critical: 04H — Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.
• Critical: 06E — Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored.
• Not Critical: 10F — Non-food contact surface or equipment made of unacceptable material, not kept clean, or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit.