Garden Street Bistro

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
  • Basic: Dead roaches on premises. At callback, one (1) dead roach observed on floor in doorway between ice machine and ac unit. Employee cleaned up and discarded.
  • High priority: Roach activity present as evidenced by live roaches found. At callback, observed one (1) live roach on floor under speed rack on cook line next to stand up reach in cooler.
  • High priority: Roach excrement and/or droppings present. At callback, observed no roach droppings 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.

• Food out of temperature
  • High priority: Time/temperature control for safety food cold held at greater than 41°F. On table of cook line, butter (85°F - Cold Holding). Operator stated it has been out for about 30 minutes.
• Food protection and cross-contamination
  • High priority: Raw animal food stored over/not properly separated from ready-to-eat food. In stand up reach in cooler near dish area, container of shredded cheese stored under raw shrimp and scallops. Operator moved cheese.
• Employee health
  • Intermediate: No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. One new employee hired less the two weeks ago no proof he has been informed of his health reporting responsibilities.
• Food-contact surfaces designed and maintained
  • Basic: Equipment in poor repair. Door of pizza reach in cooler off hinges held by blue tape.
• Food-contact surfaces clean and sanitized
  • Basic: Reach-in cooler interior/shelves have accumulation of soil residues. Interior of both reach in coolers with drawers on cook line soiled with food debris.
• Non-food contact surfaces clean
  • Basic: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple gaskets soiled with food debris/mold-like substance or torn.
• Plumbing and backflow prevention
  • Basic: Water leaking from pipe and/or faucet/handle. Water leaking from pipe at handwash sink at end of cook line.
• Handwash sinks and supplies
  • Intermediate: No paper towels or mechanical hand drying device provided at handwash sink. No paper towels in dispenser at service station in dining room. Also, paper towel dispenser in dish/dry storage area not dispensing paper towels.
  • Basic: No handwashing sign provided at a hand sink used by food employees. No hand wash sign at handwash sink at outside bar.
• Insects, rodents, pests and animals
  • Basic: Dead roaches on premises. Observed one (1) dead roach on floor under speed rack on cook line. Also, observed two dead roach (2) in fan area on back of cooler of cook line. Also, observed (2) dead roaches in dish area on containers of dish liquid. Also, observed one (1) egg casing on top of fire suppression system nozzle.
  • High priority: Roach activity present as evidenced by live roaches found. Observed one (1) live roach on floor behind trash can on cook line next to stand up reach in cooler. Also, observed one (1) live roach in gasket of stand up reach in cooler on cook line. Also, observed eight (8) in torn gaskets of reach in cooler on cook line. Also, observed one (1) live roach on wall under handwash at end of cook line go into hole in wall. Also, observed (1) live roach on bottom shelf of table on cook line. Also, observed two (2) live roaches in gaskets on pizza reach in cooler. Also, observed approximately twenty five (25) live roaches on different parts of rack under oven in dry storage room.
  • High priority: Roach excrement and/or droppings present. Approximately 200 roach droppings observed under and in torn gaskets of cook line reach in cooler.
• Floors, walls, ceilings and ventilation
  • Basic: Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Unsealed concrete floor in dry storage and dish area.
  • Basic: Floor area(s) covered with standing water. Standing water on floor in dry storage from ac unit.
  • Basic: Floor soiled/has accumulation of debris. Floor under cook line soiled with food debris. Also, wall behind cook line soiled with grease.
• Employee personal belongings
  • Basic: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cellphone on table with steam tables. Operator moved phone. Also, employee cellphone on cutting board of reach in cooler on cook line. Employee removed phone.