GALE STREET INN

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: FOUND DISPLAY PREP COOLER ACROSS FROM COOKING EQUIPMENT AT AIR TEMP OF 48F TO 49.6F.POTENTIALLY HAZARDOUS FOOD WAS STORED INSIDE THE UNIT: DICED TOMATOES,SHRIMPS,COOKED MEAT ETC.COOLER MUST MAINTAIN TEMP OF 40F AND BELOW. TAGGED UNIT " HELD FOR INSPECTION" DO NOT USE.INSTRUCTED TO REPAIR. UNIT MUST MAINTAIN TEMP OF 40F AND BELOW. CRITICAL VIOLATION:7-38-005(A)

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE: CHICKEN AT TEMP OF 57F,PORK AT TEMP OF 55.7F; RICE WITH MEAT AT TEMP OF 58F;BREADED WHITE FISH AT TEMP OF 49F; DICED TOMATOES AT TEMP OF 48.8F; CHEESE SAUCE AT TEMP OF 52F; SHRIMP AT TEMP OF 51F DICED SAUSAGE AT TEMP OF 57,6F; DICED MEAT AT TEMP OF 54.9F; ALL FOOD MENTIONED WERE STORED INSIDE THE ABOVE MENTIONED DISPLAY PREP COOLER.FOUND SLABS OF COOKED RIBS INSIDE WALK-IN COOLER AT TEMP OF 54.7F,FOUND COOKED RIBS THREE CONTAINERS OF COOKED RIBS BY THE DOOR AT TEMP OF 90F-100F-116.5F AND 124F.COLD FOOD MUST MAINTAIN TEMP OF 40F AND BELOW. TEMPERATURE ABUSED FOODS WAS DISCARDED AND DENATURE.POUNDS 120;VALUE 400. CRITICAL VIOLATION:7-38-005(A)

HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA - Comments: EXPOSED HAND SINK AT FIRST PREP AREA NO PAPER TOWEL,EXPOSED HAND SINK BY THE COOK NO SOAP,AND TWO EXPOSED HAND SINK AT BAR AREA ONE SINK NO PAPER TOWELS THE OTHER NO SOAP NO PAPER TOWELS. SOAP PAPER TOWELS MUST BE PROVIDED IN EACH EXPOSED HAND SINK FOR PROPER HAND WASHING.SOAP AND PAPER TOWELS PROVIDED UPON MY REQUEST CRITICAL VIOLATION:7-38-030

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: NO SPLASH GUARD PROVIDED AT EXPOSED HAND SINK FRONT PREP AREA AND BEHIND THE BAR.INSTRUCTED TO PROVIDE,SURFACE MUST BE SMOOTH,CLEANABLE AND NON-ABSORBENT MATERIAL

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: GREASE INSIDE THE DEEP FRYERS,INSTRUCTED TO CLEAN

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: FLOOR TILE ELEVATED,UNEVEN UNDER THE STOVE INSTRUCTED TO REPAIR.SURFACE MUST BE SMOOTH,CLEANABLE AND NON-ABSORBENT SURFACE

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: OBSERVED RUST BUILD UP ON SHELVES INSIDE PRODUCE WALK IN COOLER. INSTRUCTED MANAGER TO REPLACE DAMAGED SHELVES.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: OBSERVED GREASE/FOOD DEBRIS BUILD UP INSIDE FRYERS. MUST CLEAN AND MAINTAIN INTERIOR FRYERS.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: PREP AREA COOKLINE EXPOSED HANDWASH BOWL AND MENS WASHROOM LEFT SIDE HANDWASH BOWL PIPES DRAINING SLOWLY. MUST REPAIR AND MAINTAIN SINKS.

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: FOUND SALAD COOLER NOT MAINTAINED AT THIS TIME, AMBIENT AIR TEMPERATURE AT 60.8 F, FOUND CHEESE AND CHOPPED LEAFY GREENS, ROMAINE LETTUCE INSIDE SAID COOLER. INSTRUCTED MANAGER TO REPAIR AND MAINTAIN COOLER, AMBIENT AIR TEMPERATURE MUST BE 40 F OR BELOW. CRITICAL VIOLATION 7-38-005(A).

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: FOUND THE FOLLOWING POTENTIALLY HAZARDOUS FOODS HELD AT IMPROPER TEMPEATURES- CHOPPED LEAFY GREENS (ROMAINE LETTUCE) AND CHEESE HELD AT 60.8 F ALSO FOUND MASHED POTATOES HELD AT 122 F ON SHELF IN ROOM TEMPERATURE UNDER STEAMTABLE. INSTRUCTED MANAGER ALL POTENTIALLY HAZARDOUS FOODS MUST BE HELD AT 40 F OR BELOW IF HELD COLD AND 140 F OR ABOVE IF HELD HOT. ALL POTENTIALLY HAZARDOUS FOODS VOLUNTARILLY DISCARDED AT THIS TIME. CRITICAL VIOLATION 7-38-005(A).

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: OBSERVED RUST BUILD UP ON SHELVES INSIDE PRODUCE WALK IN COOLER. INSTRUCTED MANAGER TO REPLACE DAMAGED SHELVES.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: OBSERVED GREASE/FOOD DEBRIS BUILD UP INSIDE FRYERS. MUST CLEAN AND MAINTAIN INTERIOR FRYERS.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: PREP AREA COOKLINE EXPOSED HANDWASH BOWL AND MENS WASHROOM LEFT SIDE HANDWASH BOWL PIPES DRAINING SLOWLY. MUST REPAIR AND MAINTAIN SINKS.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: INSTRUCTED TO FIX LEAKY (COLD) FAUCET HANDLE LEAK AT EXPOSED HANDSINK IN MAIN PREP AREA (COOKING LINE).

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: INSTRUCTED TO PROVIDE THERMOMETER VISIBLE INSIDE (2) WALK-IN COOLER.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: INSTRUCTED TO REMOVE UNNECESSARY ARTICLES STORED ON TOP OF WALK-IN COOLER AND WALK-IN FREEZER TO PREVENT PEST HARBORAGE.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: Floors in bar area under 3 compartment sink, not clean, need detailed cleaning(corners), floors in rar storage areas need cleaning.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: Ceiling tiles in kitchen prep area not clean, need detailed cleaning, door frame in bar area had exposed raw wood, shall be repaired/sealed.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: Light shields in kitchen prep areas, kitchen storage area, rear storage areas not clean, need cleaning(detailed).

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: Exhaust canopy not clean, needs detailed cleaning, exhaust vents(ventilation) in walk in cooler, coolers not clean, need detailed cleaning.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: Found some food items not properly dated/labeled in reach in coolers, walk in coolers, must date and label food items in reach in coolers, walk in coolers.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: Non food contact surfaces of prep table lower shelving in prep area not clean need detailed cleaning, non food contact surfaces of hot holding unit, storage shelving, cooler shelving not clean need detailed cleaning(crevices).

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: Floors in rear kitchen area by dish machine need detailed cleaning(corners).

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: Wall behind bar area had exposed plaster/wallboard, shall be reapired/sealed, broken/damaged ceiling tiles in dining areas shall be replaced.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: Walk in cooler shelving, racks that had peeling paint, shall be replaced/repair. Exposed raw wood in bar areas shall be repair/sealed.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: Non food contact surfaces of cooler shelving, racks, walk in cooler racks, shelving not clean need detailed cleaning(crevices). Shelving of cabinets in kitchen prep areas, bar area not clean need detailed cleaning.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: Floors under heavy equipment, cooking equipment, bar area, and rear storage areas not clean need detailed cleaning(corners)

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: Walls in kitchen prep areas that had peeling paint shall be repair/sealed, ceiling tiles in kitchen prep areas not clean need detailed cleaning.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: Light shields in kitchen prep areas, rear storage areas, walk in cooler, coolers not clean need detailed cleaning.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: Exhaust vents(ventilation)in walk in cooler, coolers, kitchen prep areas, rear storage areas, dining areas, and bathrooms not clean need cleaning(crevices).

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: Stock items must be stored six inches off of floor to prevent pest harborage.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. MUST CLEAN IN DETAIL THE TOP BOTTOM SHELVE OF THE HOT HOLDING UNIT,THE BOTTOM SHELVE(UNDERNEATH) OF THE SIDE STATION AND MAINTAIN.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. MUST CLEAN IN DETAIL THE FLOOR BEHIND AND AROUND THE WATER HEATER AND MAINTAIN.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. NO DRAIN COVER FOR THE 2 SINK OF THE 3 COMPT SINK, AND THE EXPOSED HAND SINK IN THE PREP AREA, MUST PROVIDE. SLOW DRAINING OF ONE OF THE 3 THREE WASHBOWL IN LADIES WASHROOM AND ONE OF THE TWO WASHBOWL OF THE MENS WASHROOM AND ALSO THE EXPOSED HAND SINK IN THE PREP AREA. MUST REPAIR TO HAVE A WELL DRAINING SINK.