Orange Social

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

• Food-contact surfaces designed and maintained
  • Basic: Walk-in cooler shelves with rust that has pitted the surface.
• Food-contact surfaces clean and sanitized
  • Basic: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
• Non-food contact surfaces clean
  • Basic: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
• Plumbing and backflow prevention
  • Basic: Water leaking from pipe and/or faucet/handle, wash ware area hand sink.
  • Basic: Standing water or very slow draining water in wash ware area handwash sink.
• Floors, walls, ceilings and ventilation
  • Basic: Floor tiles missing and/or in disrepair, behind front line
  • Basic: Hole in or other damage to dining and wash ware area wall.
• Automatic gratuity notice
  • Basic: Establishment charging automatic gratuity without properly disclosing the information on the menu and the bill.

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: Stop Sale issued on time/temperature control for safety food due to temperature abuse. See Stop Sake.
• Labeling, date marking and consumer advisory
  • Intermediate: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cook line make table unit Cooked chicken 48 hours ago prepared. Operator updated .
• Food out of temperature
  • High priority: Time/temperature control for safety food cold held at greater than 41°F. -cook line make table unit pulled pork (52°F - Cold Holding); raw burgers (47°F - Cold Holding), placed overnight . Operator discarded . -Kitchen low boy unit French fries (47°F - Cold Holding)/overnight . Operator instructed to discard. .
• Food protection and cross-contamination
  • High priority: Raw animal food stored over/not properly separated from ready-to-eat food. Raw ground lamb on top of shredded cheese . Operator relocated .
• Food-contact surfaces designed and maintained
  • Basic: Walk-in cooler shelves with rust that has pitted the surface.
• Food-contact surfaces clean and sanitized
  • Basic: Interior of oven/microwave has accumulation of black substance/grease/food debris.
  • Basic: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
• Non-food contact surfaces clean
  • Basic: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. dish machines rack ,soiled with grime, - under cooking equipment soiled with food, grease and grime . -kitchen low boy freezer , gasket soiled with food debris and grime.
• Plumbing and backflow prevention
  • Basic: Water leaking from pipe and/or faucet/handle, wash ware area hand sink.
  • Basic: Standing water or very slow draining water in wash ware area handwash sink.
  • Basic: Standing water in bottom of cook line make table unit.
• Handwash sinks and supplies
  • Intermediate: Handwash sink not accessible for employee use at all times. Glasses stored in bar hand wash sink.
• Insects, rodents, pests and animals
  • High priority: Live, small flying insects found 3 total - live flying insects , 1- wash ware area, , 1-storage area, 1- kitchen area.
  • Basic: Dead roaches on premises.1 -dead roach on dry goods storage floor. operator cleaned area.
  • High priority: Rodent activity present as evidenced by rodent droppings found. 6- rodent droppings in dry goods storage area floor under shelving, operator cleaned area
  • High priority: Chewed cardboard on floor under storage shelving.
• Floors, walls, ceilings and ventilation
  • Basic: Floor tiles missing and/or in disrepair, behind front line Coffee station.
  • Basic: Hole in or other damage to dining and wash ware area wall.
• Automatic gratuity notice
  • Basic: Establishment charging automatic gratuity without properly disclosing the information on the menu and the bill.

The inspector came back and found the problems fixed.

• Food-contact surfaces designed and maintained
  • Basic: Equipment in poor repair.
• Dishwashing facilities and test kits
  • Basic: Accumulation of debris on exterior of warewashing machine.
• Non-food contact surfaces clean
  • Basic: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.