The Rockhill Grille

Violations (7)

• 6-501.110Corrected on site

  Designated dressing rooms/lockers not used by employees

  Observed an employee phone on shelf above side make table/low boy. Person in charge instructed employee to move phone to designated area at time of inspection.

• 4-101.11Corrected on site

  Utensils/food-contact surfaces not made of safe, durable, smooth materials

  Observed a spatula stored on a tray in front of the stove top on the main kitchen cook line to have chips in the blade. Person in charge discarded spatula at time of inspection.

• 4-601.11

  Equipment not maintained free of encrusted grease/soil deposits

  Observed grease build up on hood vents above stove tops, flat top grill, grill, and fryers in main kitchen cook line.

• 4-602.11Corrected on site

  Equipment & Food-Contact Cleaning Frequency - Equipment food-contact surfaces and utensils shall be cleaned according to the Food Code.

  Observed build up on can opener blade on prep table in main kitchen rear prep area. Person in charge had food employee run appliance through dish machine to wash, rinse, and sanitize at time of inspection.

• 3-302.12Corrected on site

  Food storage containers not identified with common name of food

  Observed a container of salt above a prep table in main kitchen rear prep are to not be labeled with common name. Observed two flour containers in basement dry storage area to not be labeled with common name. Person in charge labeled all containers at time of inspection.

• 4-602.13

  Nonfood-contact surfaces not cleaned at frequency to prevent buildup of residue

  Observed dust build up on ceiling intake vent in upstairs women's restroom.

• 3-501.16Corrected on site

  Hot Holding - Time/temperature control for safety hot food was not maintained at temperatures in accordance with the Food Code.

  Observed two roasts and a container of white rice in the hot box in the main kitchen prep area that was below proper hot holding temperatures (see temp log) for less than 3 hours. Person in charge placed items back in oven to bring up to temperature and raised temperature setting on hot box to proper ambient temperature at time of inspection (see temp log).