Perkins Restaurant and Bakery 1251

The inspector came back and found the problems fixed.

• Food-contact surfaces designed and maintained
  • Basic: Walk-in cooler/freezer shelves with rust that has pitted the surface.
• Dishwashing facilities and test kits
  • Intermediate: Wash solution in spray type hot water sanitizing dishmachine not reaching proper temperature according to manufacturer's specifications. During the CB inspection observed DM temperature at 153.8°F.
• Water source
  • Intermediate: Handwash sink does not have enough water pressure to properly wash hands.
• Garbage and refuse
  • Basic: Unnecessary items stored in garbage enclosure.
• Insects, rodents, pests and animals
  • Basic: Exterior door has a gap at the threshold that opens to the outside. During the CB inspection observed exit door with gab underneath.
• Floors, walls, ceilings and ventilation
  • Basic: Cove molding at floor/wall juncture broken/missing. During the CB inspection observed cove molding broken.

Conditions were a danger to public health, so the business was ordered to close immediately. It can't reopen until an inspector confirms the problems are fixed.

• Labeling, date marking and consumer advisory
  • Basic: Working containers of food removed from original container not identified by common name. Observed container with sugar and powder sugar with no labels.
• Food out of temperature
  • High priority: Time/temperature control for safety food cold held at greater than 41°F. Observed butter at 65°F cold holding. As per manager butter was stored inside ric less than 2 hrs. Operator moved butter back to Wic.
• In-use utensils properly stored
  • High priority: In-use utensil stored in unclean water at or above 135°F. Operator remove it.
• Handwashing and hygienic practices
  • High priority: Employee dried hands on clothes/apron/soiled towel after washing. Observed cook rubbing his hands on the apron.
• Clean clothes, hair restraints, jewelry
  • Basic: Employee with no hair restraint while engaging in food preparation.
• Food-contact surfaces designed and maintained
  • Basic: Walk-in cooler/freezer shelves with rust that has pitted the surface.
• Dishwashing facilities and test kits
  • Basic: Accumulation of debris on exterior of warewashing machine.
  • Intermediate: Wash solution in spray type hot water sanitizing dishmachine not reaching proper temperature according to manufacturer's specifications. Observed DM hot temp at 158°F. After being ran three times.
• Food-contact surfaces clean and sanitized
  • Intermediate: Food-contact surface soiled with food debris, mold-like substance or slime.
  • Basic: Reach-in cooler interior/shelves have accumulation of soil residues.
• Non-food contact surfaces clean
  • Basic: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
• Clean equipment storage and air drying
  • Basic: Equipment and utensils not properly air-dried - wet nesting.
• Water source
  • Intermediate: Handwash sink does not have enough water pressure to properly wash hands. In the men restroom.
• Handwash sinks and supplies
  • Intermediate: No soap provided at handwash sink. By the dishwasher area. Operator supplied soap.
• Garbage and refuse
  • Basic: Missing drain plug at dumpster.
  • Basic: Unnecessary items stored in garbage enclosure.
• Insects, rodents, pests and animals
  • High priority: Live, small flying insects found. Observed 1 fly flying around by the kitchen entrance. Observed 2 fly flying arrow by the coffee station. Observed 4 flies flying around underneath dishwasher area. Observed 1 dead fly inside standing ric by the prep area. Observed 1 dead fly on top of shelf by the prep area. Observed 2 dead flies in the employee break room.
  • Basic: Dead roaches on premises. Observed one dead roach behind the soda rack by the exit door. Observed approximately 6 dead roaches by the back exit door.
  • High priority: Rodent activity present as evidenced by rodent droppings found. Observed 4 rodent dropping by the wait station in front of the soda machine. Observed approximately 10 rodent dropping behind the soda rack by the exit door. Observed 2 rodent dropping underneath WIC rack.
  • High priority: Roach activity present as evidenced by live roaches found. Observed one live roach crawling in the hallway by the employee break room.
  • Basic: Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Observed 1 rodent traps located by the back room and one behind the soda rack by the exit door.
  • Basic: Exterior door has a gap at the threshold that opens to the outside. Observed emergency door has a gab underneath.
• Floors, walls, ceilings and ventilation
  • Basic: Floor not cleaned when the least amount of food is exposed. Behind the trash can by the coffee station.
  • Basic: Cove molding at floor/wall juncture broken/missing. Behind the trash can by the coffee station.
  • Basic: Wall soiled with accumulated grease, food debris, and/or dust.
  • Basic: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout the kitchen area.
• Employee personal belongings
  • Basic: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee personal bag and cell phone on top of prep table.
• Current license displayed
  • Basic: Current Hotel and Restaurant license not displayed.

The inspector came back and found the problems fixed.

• Floors, walls, ceilings and ventilation
  • Basic: Floor tiles missing and/or in disrepair.
  • Basic: Wall soiled with accumulated grease, food debris, and/or dust.
  • Basic: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.

Problems were found that had to be fixed. The inspector will come back to check.

• Food protection and cross-contamination
  • High priority: Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw hamburgers above raw salmon and raw talipa in reach-in cooler on cook line. The manager moved the raw hamburgers above the raw steaks and cooked pot roast above the raw salmon and raw talipa.
• Food-contact surfaces clean and sanitized
  • Basic: Interior and Exterior of oven/microwave has accumulation of black substance/grease/food debris.
• Restrooms
  • Basic: Bathroom facility in disrepair. Observed bathroom stall in women's restroom sign on door stating Out of Order.
• Insects, rodents, pests and animals
  • Basic: Dead roaches on premises. Observed 2 dead roaches in water system storage area near ice machine. The manager discarded, cleaned and sanitized area were dead roaches were located.
• Floors, walls, ceilings and ventilation
  • Basic: Floor tiles missing and/or in disrepair.
  • Basic: Wall soiled with accumulated grease, food debris, and/or dust. Observed mold like substance on wall in dining area that is closed off to guest due to AC not working in that area. The manager stated a work order has been submitted for AC unit in that area of dining.
  • Basic: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.