Gas Lamp Grille

Inspector notes: An employee was observed preparing ready to eat food (cutting lemon wedges) with bare hands. Food employees must not touch exposed, ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, single use gloves, or dispensing equipment. Lemon wedges were voluntarily disposed of during time of inspection.

Inspector notes: The faucet for the 3-bay was observed to be leaking and is not maintained in good repair. Plumbing fixtures and other components of the plumbing system shall be maintained in good repair.

Inspector notes: The presence of pests is not controlled as evidenced by dead carcasses. The presence of insects, rodents, and other pests must be controlled by routinely inspecting the premises for evidence of pests, using acceptable methods to control pests, eliminating harborage conditions, and routinely inspecting incoming shipments of food and supplies.

Inspector notes: The ceiling soffit above the 3-bay sink and tiles for the service sink in the kitchen are in poor repair. The physical facilities must be maintained in good repair.

Inspector notes: An open employees' beverage container was observed stored in a food preparation area. Employees shall not drink from open beverage containers in order to prevent contamination of their hands, the container, and exposed food. Lids were placed on open beverage containers during time of inspection.

Inspector notes: The faucet for the 3-bay was observed to be leaking and is not maintained in good repair. Plumbing fixtures and other components of the plumbing system shall be maintained in good repair.

Inspector notes: The presence of rodents is not controlled as evidenced by gnawed food items and insulation in the basement storage area. The presence of insects, rodents, and other pests must be controlled by routinely inspecting the premises for evidence of pests, using acceptable methods to control pests, eliminating harborage conditions, and routinely inspecting incoming shipments of food and supplies. Establishment is work with pest control to create plan of action to access and monitor pest activity. Establishment is to clean and sanitize basement storage area. Food items observed gnawed were voluntarily disposed of during time of inspection.

Inspector notes: Bowls are being used as scoops in containers of prepared food items in prep units. Utensils used to dispense non-time/temperature control for safety (TCS) foods such as sugar and flour must be stored in the food item with their handles above the top of the food within the container. Bowls were removed during time of inspection.

Inspector notes: Utensils were observed stored in sanitizer between uses without allowing utensils to air dry. Utensils between uses shall be stored in one of the following manners: on a dry clean surface, in water of 135 degrees Fahrenheit or more, or in water with sufficient flow to flush particulates to the drain. utensils were removed from sanitizer during time of inspection.

Inspector notes: The ceiling soffit above the 3-bay sink and tiles for the service sink in the kitchen are in poor repair. The physical facilities must be maintained in good repair.

Inspector notes: low boy near fry station was observed held at 62 degrees Fahrenheit. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. Products such as fish, squid and chicken were observed between 62-58 degrees. Items were voluntarily disposed of at time of inspection. Establishment is to call repair service and shall not use unit will it reads 41 or below.

Inspector notes: Pulled Pork in hot holding steam well was observed held at 111 degrees Fahrenheit. Time/temperature control for safety (TCS) food must be maintained at 135 degrees Fahrenheit or above except during preparation, cooking, or cooling. Pulled Pork was reheated on stove top to 165 degrees during inspection.

Inspector notes: Celling in walk-in was observed in poor repair. Holes were observed. Unidentifiable black debris was observed on celling. Unidentifiable debris was observed on containers of food. PIC stated repairs to celling will be made in January. Establishment is to provide documentation showing that repairs will be corrected in a timely manner. Establishment shall add a protective barrier between celling and food until repairs can be made. Flooring in Kitchen in in poor repair. Kitchen floor needs to be repaired.

Inspector notes: The chlorine sanitizer concentration for the sanitizing cycle of the dishwasher was (00) parts per million (ppm). Chlorine sanitizing solutions must be between 50-100 ppm. Establishment is to call to have machine serviced. Establishment is to use 3 bay sink and Quat sanatizer to sanitize dishes, utensils and equipment until dish machine is sanitizing at proper ppm.