Down Under Restaurant

The inspector came back, found the problems fixed and allowed the business to reopen.

The inspector came back, but the problems still weren't fixed, so the business stayed closed.

• Insects, rodents, pests and animals
  • High priority: Roach activity present as evidenced by live roaches found. At callback, observed one (1) live roach on cove molding behind stand up reach in cooler on expo line. Operator was able to kill and discard of roach.
  • High priority: Roach excrement and/or droppings present. At callback, no roach droppings observed in establishment.

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.

• Approved source; food safe and unadulterated
  • High priority: Food with mold-like growth. See stop sale. Observed eight (8) moldy oranges in walk-in cooler.
  • High priority: Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. In first flip top reach in cooler on cook line, goat cheese expired 9/20; edamame expired 9/26; blue cheese crumbles expired 9/25.
• Food out of temperature
  • High priority: Time/temperature control for safety food cold held at greater than 41°F. In reach in cooler on cook line across from oven, cut tomatoes (44-46°F - Cold Holding); heavy cream (44°F - Cold Holding); cooked shrimp (44-45°F - Cold Holding); cooked pasta (46°F - Cold Holding). All items temperatures checked 1.5 hours prior and were good but cooler lid was open for lunch and one door didn't get shut all the way.
  • High priority: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F. In stand up warmer, queso (120- Hot Holding). Operator stated it was heated an hour prior but warmer probably turned on at that time. Operator reheated queso to 169°F.
• Food protection and cross-contamination
  • High priority: Raw animal food stored over/not properly separated from ready-to-eat food. In bottom of last flip top reach in cooler on cook line, pan of raw chicken tenders stored above cooked chicken wings. Operator flipped items.
• In-use utensils properly stored
  • Basic: In-use tongs stored on equipment door handle between uses. Tongs on oven handle. Employee removed tongs.
• Handwashing and hygienic practices
  • Basic: Opened employee beverage container in a cold holding unit with food to be served to customers. Multiple employee water bottles in pans in top of flip top reach in cooler with food/utensils. Operator discarded drinks.
• Food-contact surfaces designed and maintained
  • Basic: Bowl or other container with no handle used to dispense food. In seasoning container at end of cook line, ramekin used as scoop. Employee removed.
  • Basic: Equipment in poor repair. Panel to reach in cooler covering motor in wait station held on by duck tape.
• Food-contact surfaces clean and sanitized
  • Intermediate: Food-contact surface soiled with food debris, mold-like substance or slime. Can open attached to prep table in kitchen soiled with food debris on blade. Also, cutting boards on cook line heavily stained.
• Non-food contact surfaces clean
  • Basic: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters above cook line soiled with grease build up.
• Clean equipment storage and air drying
  • Basic: Equipment and utensils not properly air-dried - wet nesting. Multiple pans in dish area stacked before properly air drying.
• Plumbing and backflow prevention
  • Basic: Standing water in bottom of reach-in-cooler. Standing water in bottom of last two flip top reach in coolers on cook line.
• Insects, rodents, pests and animals
  • High priority: Roach activity present as evidenced by live roaches found. Observed ten (10) live roaches in crease of right set of drawers on reach in cooler under grill on cook line.
  • High priority: Roach excrement and/or droppings present. Observed approximately 200 roach droppings in crease of right set of drawers on reach in cooler under grill on cook line.
• Floors, walls, ceilings and ventilation
  • Basic: Floor, wall and/or ceiling soiled/has accumulation of debris. Floor/wall of prep sink in kitchen soiled with grease/food debris. Also, multiple ceiling tiles stained/water damage in both restrooms. Also, ceiling vents on cook line soiled with dust build up. Also, standing water in walk-in cooler under shelving.
• Chemicals and toxic substances
  • High priority: Container of medicine improperly stored. On top shelf in server area, container of ibuprofen and cough drops stored with to go boxes and sugar packets. Operator removed medicine.
  • High priority: Toxic substance/chemical improperly stored. Butane can stored on prep table at end of cook line with food items. Operator moved butane can.