DOUBLETREE BY HILTON HOTEL JFK AIRPORT

The restaurant is not cooling down cooked foods fast enough, which allows bacteria to grow to dangerous levels before the food is refrigerated.

Code 02H

Hot food that should be kept steaming hot (like soups, meats, or cooked vegetables) was sitting at a temperature low enough for dangerous bacteria to grow.

Code 02B

The restaurant is leaving condiments (like ketchup, mustard, or hot sauce) in open containers that anyone can touch or contaminate, instead of using individual packets or squeeze bottles controlled by staff.

Code 06C

The cutting boards, knives, or other surfaces that touch your food aren't being properly washed, rinsed, and sanitized between uses, which means bacteria from one food could end up on another.

Code 06D