Two Drunken Goats

The inspector came back and found the problems fixed.

• Non-food contact surfaces clean
  • Basic: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
• Plumbing and backflow prevention
  • Basic: Plumbing system in disrepair. Plumbing undergoing repairs
• Handwash sinks and supplies
  • Basic: No handwashing sign provided at a hand sink used by food employees.
• Floors, walls, ceilings and ventilation
  • 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.
  • Basic: Floor soiled/has accumulation of debris.

Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.

• Food out of temperature
  • High priority: Time/temperature control for safety food cold held at greater than 41°F. In reach in coolers across from grill top cooked peppers (47°F - Cold Holding); cooked pasta (49°F - Cold Holding); shredded cheese (52°F - Cold Holding); mashed potatoes (53°F - Cold Holding) per operator products not portioned or prepared today and held in unit for approximately 3 hours, discussed cold holding with operator who placed bags of ice on product.
• Handwashing and hygienic practices
  • High priority: Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Server entering kitchen from dining area not washing hands before handling clean plates of customer food, discussed with operator employee washed hands.
• Non-food contact surfaces clean
  • Basic: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At cook line in between multiple pieces of cooking equipment sides of oven, fryers, grill soiled with accumulation of grease and food debris, discussed with operator to clean and sanitize.
• Plumbing and backflow prevention
  • Basic: Plumbing system in disrepair. Plumbing disconnected and in poor repair under three compartments sink with water draining onto floor, discussed with operator to repair plumbing.
• Handwash sinks and supplies
  • Intermediate: Handwash sink used for purposes other than handwashing. Hand washing sink at cook line under to dump ice, discussed with operator.
  • Basic: No handwashing sign provided at a hand sink used by food employees. In back of kitchen in front of walk in cooler hand washing sink with no sign, discussed with operator and emailed copy of hand washing sign to print and post.
• Insects, rodents, pests and animals
  • High priority: Live, small flying insects found. Approximately 21 small live flying insects landing on clean dishes and shelves at dish washing area. Approximately 3 small live flying insects flying around at cook line, discussed with operator to eliminate all flying insects and clean and sanitize areas.
• Floors, walls, ceilings and ventilation
  • Basic: Floor area(s) covered with standing water. In multiple areas of kitchen standing water on floor, discussed with operator to clean and sanitize areas.
  • Basic: Wall soiled with accumulated grease, food debris, and/or dust. Behind cook line wall soiled with accumulation of grease and food build up, discussed with operator to clean and sanitize.
  • Basic: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. In kitchen multiple ceiling tiles and vents soiled with accumulation of dust debris, discussed with operator to clean and sanitize.
  • Basic: Floor soiled/has accumulation of debris. At cook line floor under cooking equipment has accumulation of grease and food buildup p, discussed with operator to clean and sanitize areas.
• Other sanitary and safe operation
  • Basic: Carbon dioxide/helium tanks not adequately secured. Discussed with operator to install safety chains.

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

• Non-food contact surfaces clean
  • Basic: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
• Floors, walls, ceilings and ventilation
  • 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.
  • Basic: Floor soiled/has accumulation of debris.

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.

• Handwashing and hygienic practices
  • High priority: Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee moved trash can with hand and after without washing hands employee began to mix ingredients into coleslaw, discussed with operator employee washed hands.
• Non-food contact surfaces clean
  • Basic: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. On top of low boy cooler under flat top fryer heavy accumulation of grease and food residues, discussed with operator to clean and sanitize.
• Handwash sinks and supplies
  • Intermediate: No soap provided at handwash sink. Hand washing sink at entrance to cook line no soap provided, discussed with operator provide hand washing soap at all hand washing sinks.
• Insects, rodents, pests and animals
  • High priority: Live, small flying insects found In kitchen approximately 1 small live fly on clean frying pan on dish storage rack. In kitchen approximately 1 small live fly on date marking labels. In kitchen approximately 3 small live flies on trash can. In kitchen approximately 3 small live flies on prep table with coleslaw being prepared. In kitchen approximately 6 small live flies on mop head and wall. At cook line approximately 3 small live flies on cloth on cutting board. Discussed with operator to eliminate all flying insects and clean and Sanitize areas.
  • Basic: Dead roaches on premises. Approximately 1 dead roach in women's bathroom in sink vanity. Approximately 2 dead roaches at front counter near T-shirt case. Discussed with operator to clean and sanitize areas.
  • Basic: Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. In kitchen Accumulation of approximately 300 dead flys on 4 sticky glue traps hanging above floor at prep line. Discussed with operator to discard glue traps.
  • High priority: Presence of insects, rodents, or other pests. At cook line approximately 1 large dead beetle on top of heat rack, discussed with operator to clean and sanitize area.
  • Basic: Insect control device used to electrocute or stun insects not designed to retain insect within the device. Operator using electric fly swatter to kill flies device not designed to retain insect within device, discussed with operator to stop use of fly swatter.
• Floors, walls, ceilings and ventilation
  • Basic: Wall soiled with accumulated grease, food debris, and/or dust. At cook line heavy accumulation of food and grease splatter on wall, discussed with operator to clean and sanitize.
  • Basic: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. In kitchen multiple ceiling tiles have accumulation of dust debris, discussed with operator to clean and sanitize.
  • Basic: Objectionable odors in bathroom or other areas of the establishment. Men's bathroom has objectionable odor, discussed with operator to clean and sanitize.
  • Basic: Floor soiled/has accumulation of debris. At cook line floor heavily soiled with accumulation of food and grease debris, discussed with operator to clean and sanitize area.