True Food Kitchen

In-use utensils not properly stored between uses

Observed ice scoop handle stored in ice at the side service area. Person in charge removed scoop at time of inspection.

Hand Drying Provision - Each handwashing sink, or group of adjacent sinks, is not provided with Individual, disposable towels; a continuous towel system that supplies the user with a clean towel; a heated-air hand drying device; or a hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures.

Observed no hand towels at the dish machine hand sink and front dish area hand sink. Person in charge provided hand towels at both hand sink at time of inspection.

Before Use After Cleaning - Utensils and food-contact surfaces of equipment are not sanitized before use after cleaning.

Observed multiple Quat Sanitizer buckets to be below 200ppm on the main cook line. Person in charge remade sanitizers at the buckets to be between 200ppm-400ppm at time of inspection.

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

Observed multiple food items held above 41 degrees on the main cook line. Person in charge stated food items were held under 4 hour time frame. Items were placed in walk in cooler to bring to 41 degrees at time of inspection.

Food Contact Clean to Sight and Touch - Equipment food-contact surfaces and utensils was not clean to sight and touch.

Observed excessive build up on the spatulas at the grill station. Person in charge removed spatulas at time of inspection.

Equipment not in good repair & adjusted per manufacturer's specs

Observed the back prep area hand sink to be in disrepair.

Mops not allowed to air dry after use

Observed mops stored on the floor not allowed to air dry.

Equipment not maintained free of encrusted grease/soil deposits

Observed build up on the hood vents main cook line and back prep cook line.

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

Observed build up on the fan guards in the walk in cooler. Observed build up on the shelving unit in the side service station low boy.

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

Observed build up in the soda gun nozzle at the bar. Person in charge cleaned soda gun nozzle at time of inspection.

Physical facilities not maintained in good repair & cleaned as often as necessary to keep them clean

Observed build up on the main line ceiling tiles. Observed build up on the vent covers throughout establishment. Observed excessive grey water pooling in the grease trap room in the basement. Repeat Violation will be assessed in 3-10 days. Observed cracked floor tiles in the dish wash area.

Removing Dead or Trapped Birds, Insects, Rodents, and Other Pests.

Observed one dead cockroach in the basement storage area. Repeat Violation will be assessed in 3-10 days.

Plumbing system not maintained in good repair

Observed a pipe leak from the middle basin of the 3 compartment sink. Repeat Violation will be assessed in 3-10 days. Observed a pipe leak from the bar hand sink. Observed the basement mop sink handle to be leaking. Non-Critical