Chef Nina and CO

Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.

• Food out of temperature
  • High priority: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F. Turkey (128°F - Hot Holding. Employee reheated.
• Food protection and cross-contamination
  • Basic: Food stored on floor. Onions and potatoes in walk in cooler stored on the floor.
• Food-contact surfaces designed and maintained
  • Basic: Equipment in poor repair. Refrigerator on cook line. Operator stated that a Work order placed. Refrigerator by entrance to facility back of the house
• Food-contact surfaces clean and sanitized
  • Basic: Reach-in cooler interior/shelves have accumulation of soil residues. On cooks line.
• Insects, rodents, pests and animals
  • Basic: Exterior door has a gap at the threshold that opens to the outside.

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

• Food-contact surfaces designed and maintained
  • Basic: Cold holding equipment not maintained in good repair.
• Food-contact surfaces clean and sanitized
  • Basic: Reach-in cooler interior/shelves have accumulation of soil residues.
• Plumbing and backflow prevention
  • Basic: Plumbing system in disrepair.
• Handwash sinks and supplies
  • Intermediate: Handwash sink not accessible for employee use at all times.
  • Intermediate: No paper towels or mechanical hand drying device provided at handwash sink.
• Garbage and refuse
  • Basic: Storage area not maintained clean and organized.
• Floors, walls, ceilings and ventilation
  • Basic: Floor tiles missing and/or in disrepair.

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-contact surfaces designed and maintained
  • Basic: Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Cooks line
• Food-contact surfaces clean and sanitized
  • Basic: Reach-in cooler interior/shelves have accumulation of soil residues. Refrigerator on cooks line
• Plumbing and backflow prevention
  • Basic: Plumbing system in disrepair. No cold water at hand sink by prep table and entrance to cooks line.
• Handwash sinks and supplies
  • Intermediate: Handwash sink not accessible for employee use at all times. Hand sink on cooks line with sheet pan and hand sink at entrance to kitchen sanitizer bucket filled with water. Operator removed.
  • Intermediate: No paper towels or mechanical hand drying device provided at handwash sink. Prep area right before entrance to cooks line. Operator refilled paper towels.
• Garbage and refuse
  • Basic: Storage area not maintained clean and organized. Storage closet by main employee bathroom back of the house.
• Insects, rodents, pests and animals
  • High priority: Rodent activity present as evidenced by rodent droppings found. 2 rodent dropping on the side of clean equipment in prep area. 5 rodent droppings underneath cabinet by prep area table. 10 rodent droppings by catering storage area 3 rodent droppings on top of catering area storage decoration area 5 rodent droppings inside ac storage closet next to kitchen 4 rodent droppings in hot water heater storage closet. 6 rodent droppings at wall by walk in cooler 1 rodent dropping on top of washer and dryer 4 rodent droppings on the wall by washer and dryer. 40 =total rodent droppings.
• Floors, walls, ceilings and ventilation
  • Basic: Floor tiles missing and/or in disrepair. Storage closet. By prep station.