GALE STREET INN.

FOUND REMINDER DISCLOSURE STATEMENTS INCORRECTLY WRITTEN INSIDE MENU. PRIORITY VIOLATION. (FOOD SOLD UNDERCCOKED WITH NO ASTERISK/REMINDER STATEMENT NOT PROPERLY WRITTEN)NO CITATION ISSUED. 7-38-005. MUST UPDATE REMINDER DISCLOSURE STATEMENTS INSIDE MENU.

FOUND WASHCLOTHS NOT PROPERLY STORED. MUST STORE INSIDE CONTAINER.

OBSERVED A SLIGHT DEBRIS ACCUMULATION ENCRUSTED ON THE INTERIOR OF THE ICE MACHINE.MUST REMOVE DEBRIS, DETAIL CLEAN INSIDE ICE MACHINE/HAVE SERVICED AND MAINTAIN ICE MACHINE AT ALL TIMES.

OBSERVED WORNED-OUT BLACKENED CAULK ABOVE THE KITCHEN 3-COMPARTMENT SINK AREA.INSTRUCTED TO REMOVE AND MAINTAIN.

INSTRUCTED TO RE-GROUT AND MAINTAIN FLOOR TILES IN FRONT OF THE KITCHEN 3-COMPARTMENT SINK AREA.

OBSERVED BROKEN LIGHT SHIELD FOR LIGHT FIXTURE ABOVE THE KITCHEN 3-COMPARTMENT SINK AREA.INSTRUCTED TO REPLACE AND MAINTAIN.

PROCEDURE/PLAN FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS ON SITE BUT HAS IN-COMPLETE KIT/SUPPLIES. INSTRUCTED TO PROVIDE AND MAINTAIN REQUIRED CLEAN-UP ITEMS AS OUTLINED IN POLICY. (NECESSARY ITEMS AT A MINIMUM: GLOVES, FACE MASKS, DISPOSABLE MOPS AND APPROPRIATE SANITIZER/SPRAY THAT IS EFFECTIVE AGAINST NOROVIRUS). PRIORITY FOUNDATION VIOLATION 7-38-005,NO CITATION ISSUED.

FOUND NO CONSUMER ADVISORY DISCLOSURE AND REMINDER STATEMENT ON THE PAPER MENU/ON-LINE MENU. INSTRUCTED MANAGEMENT TO DISCLOSE WHICH FOODS CAN BE ORDERED "RAW" OR "UNDER COOKED" AND LINK THOSE FOODS WITH AN ASTERISK (*) TO A REMINDER STATEMENT THAT STATES THAT EATING RAW OR UNDER COOKED FOODS CAN INCREASE YOUR RISK OF FOOD BORNE ILLNESS.PRIORITY FOUNDATION VIOLATION 7-38-005,NO CITATION ISSUED.(COS) CORRECTED ON SITE.

INSTRUCTED TO PROVIDE A VISIBLE THERMOMETER IN EXTERIOR WALK-IN-COOLER AND IN KITCHEN HOT HOLDING UNIT AND MAINTAIN AT ALL TIMES.

OBSERVED NO SPLASHGUARD AT HANDWASHING SINK (RIGHT-SIDE) NEXT TO ICE BIN LOCATED AT BAR.INSTRUCTED TO PROVIDE AND MAINTAIN.

OBSERVED CHIPPED PAINT AND RUST ON THE WIRE STORAGE RACKS IN THE EXTERIOR WALK-IN COOLER.INSTRUCTED MANAGEMENT TO REMOVE CHIPPED PAINT AND RUST AND REPAINT OR REPLACE THE SHELVES.

OBSERVED STAINED CUTTING BOARDS ON TOP OF KITCHEN PREP LINE COOLER.INSTRUCTED MANAGEMENT TO RESURFACE OR REPLACE THE CUTTING BOARDS.

INSTRUCTED TO CLEAN THE GREASE BUILD-UP INSIDE OF THE DEEP FRYERS AND REMOVE DUSTS ON FAN COVERS IN WALK-IN-COOLERS AND MAINTAIN.

OBSERVED SMALL WATER LEAK AT DRAIN PIPE AT KITCHEN HANDWASHING SINK.INSTRUCTED TO REPAIR PLUMBING LEAK AND MAINTAIN.

INSTRUCTED TO REMOVE ACCUMULATIONS OF ICE BUILD-UP IN WALK-IN-COOLER FLOOR AND MAINTAIN.

INSTRUCTED TO REMOVE ACCUMULATIONS OF DUSTS ON VENTILATION COVERS IN WASHROOMS AND MAINTAIN.

PREVIOUS CORE VIOLATION NOT CORRECTED FROM INSPECTION REPORT#2315740 DATED: 10/10/2019 58-OBSERVED NO ALLERGEN CERTIFICATION ON SITE.INSTRUCTED MANAGEMENT TO BECOME ALLERGEN CERTIFIED. 1/10/2020 INSTRUCTED TO CORRECT NOTED VIOLATION AND MAINTAIN AS REQUIRED.PRIORITY FOUNDATION VIOLATION 7-42-090,NO CITATION ISSUED.

PREVIOUS INSPECTION REPORT SUMMARY FROM (10/10/2019) WAS NOT DISPLAYED FOR THE PUBLIC TO VIEW.TODAY'S INSPECTION REPORT SUMMARY WAS ISSUED AND MUST BE DISPLAYED AND VISIBLE TO THE PUBLIC AT ALL TIMES.PRIORITY FOUNDATION VIOLATION 7-42-010 (B),NO CITATION ISSUED.

OBSERVED NO EMPLOYEE HEALTH POLICY ON SITE.INSTRUCTED MANAGEMENT TO CREATE AN EMPLOYEE HEALTH POLICY. PRIORITY FOUNDATION VIOLATION 7-38-010 NO CITATION ISSUED

OBSERVED NO CLEAN UP PROCEDURES/KIT ON SITE.INSTRUCTED MANAGEMENT TO CREATE CLEAN UP PROCEDURES/KIT. PRIORITY FOUNDATION VIOLATION 7-38-005 NO CITATION ISSUED

OBSERVED NO EXPOSED AT HAND SINK AT DISHWASHING AREA.INSTRUCTED MANAGEMENT TO INSTALL A EXPOSED HAND SINK AT DISHWASHING AREA. PRIORITY FOUNDATION VIOLATION 7-38-030(c) NO CITATION ISSUED

OBSERVED NO CONSUMER ADVISORY DISCLOSURE OR REMINDER ON MENU.INSTRUCTED MANAGEMENT TO PUT A DISCLOSURE AND REMINDER ON THE MENU. PRIORITY FOUNDATION VIOLATION 7-38-005 NO CITATION ISSUED

OBSERVED NO BACKFLOW DEVICES AT ICE MACHINE AND COFFEE MACHINE,INSTRUCTED MANAGEMENT TO INSTALL OR FIND THE BACKFLOW DEVICES AT THE MENTIONED LOCATIONS. CORE VIOLATIONS

OBSERVED FLOORS AT WALL BASE AT DRY STORAGE AREA ARE DIRTY.INSTRUCTED MANAGEMENT TO CLEAN FLOORS AT WALLBASE AT DRY STORAGE AREA. CORE VIOLATION

OBSERVED LIGHT SHIELD MISSING FROM LIGHT ADJACENT TO HOT LINE AREA.INSTRUCTED MANAGEMENT TO REPLACE LIGHT SHIELD. CORE VIOLATION

OBSERVED NO ALLERGEN CERTIFICATION ON SITE.INSTRUCTED MANAGEMENT TO BECOME ALLERGEN CERTIFIED. CORE VIOLATION

INSTRUCTED TO REMOVE PEELING PAINT ON KITCHEN HOOD ABOVE COOKING EQUIPMENT.--------MUST REPAINT AND MAINTAIN POTS AND PAN STORAGE SHELF WITH RUST BUILD-UP IN DISH WASHING AREA.--------NOTED 2 DOOR REACH IN COOLER INTERIOR DOOR IN POOR REPAIR. INSTRUCTED TO FIX OR REPLACE.

INSTRUCTED TO CLEAN AND MAINTAIN SODA GUN HOLDER WITH ACCUMULATION BEHIND BARS.

INSTRUCTED TO PROVIDE THERMOMETER VISIBLE AND ACCURATE INSIDE ALL COOLERS.

Observed slight dirt accumulation on the upper interior portion of the ice machine. Instructed facility to clean, sanitize, and maintain.

POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE: 3 CONTAINER OF AU-JUS AT TEMP OF 113.6F TO 116.5F; STORED INSIDE WATER CONTAINER FOR COOLING PROCESS.1-CONTAINER OF ONION SOUP AT TEMP OF 116F.COOKED ONIONS STORED INSIDE WALK-IN COOLER AT TEMP OF 62.5F. COLD FOOD MUST MAINTAIN TEMP OF 40F AND BELOW. THREE WHOLE CHICKEN INSIDE THE ROTISSERIE AT TEMP OF 89.9F TO 96.7F. FOOD WITH TEMPERATURE ABUSED WAS DISCARDED AND DENATURE.POUND 13,VALUE AT TEMP OF 58.06. CRITICAL VIOLATION:7-38-005(A)

WE(THE CHEF AND I)FOUND HIGH TEMP DISH MACHINE IN THE KITCHEN TEMPERATURE FINAL RINSE OF 0(F) AND 151F,HIGH TEMP DISH MACHINE MUST MAINTAIN 180F.INSTRUCTED TO USE THREE COMPARTMENT SINK.ALSO FOUND LOW TEMP DISH MACHINE BEHIND BAR AREA DISPENSING SANITIZING SOLUTION OF 10ppm AT FINAL RINSE.LOW TEMP DISH MACHINE MUST MAINTAIN 100ppm.TAGGED UNIT "HELD FOR INSPECTION" DO NOT USE.BOTH DISH MACHINE WERE IN USE CRITICAL VIOLATION:7-38-030

OUTER OPENINGS NOT PROTECTED.FOUND SCREEN DOOR WITH HOLES ON MESH,ALSO GAPS OF 1" TO 2" ON BOTTOM AND TOP OF THE DOOR.DOOR MUST BE COMPLETELY ENCLOSED TO FRAME.ALSO OUTSIDE WALK-IN COOLER DOOR NOT RODENT/INSECT PROOFED.A GAP OF 1/2" TO 1" AT BOTTOM OF THE DOOR AND BY THE FRAME OF THE DOOR.INSTRUCTED TO RODENT/INSECT PROOFED. SERIOUS VIOLATION:7-38-020

BLACK SLIME AND DEBRIS INSIDE THE FLOOR DRAINS UNDER THE DISH MACHINE IN THE DISH ROOM INSTRUCTED TO CLEAN AND MAINTAIN

BASE BOARD /COVING UNDER THE DISH MACHINE NOT SEALED,AND IN POOR REPAIR,BROKEN.INSTRUCTED TO REPLACE/REPAIR SAID COVING.SURFACE MUST BE SMOOTH,CLEANABLE AND NON-ABSORBENT MATERIAL.REMOVE BLACK SLIME ON WALL UNDER THE THREE COMPARTMENT SINK AND MAINTAIN AREA

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

GREASE INSIDE THE DEEP FRYERS,INSTRUCTED TO CLEAN

FLOOR TILE ELEVATED,UNEVEN UNDER THE STOVE INSTRUCTED TO REPAIR.SURFACE MUST BE SMOOTH,CLEANABLE AND NON-ABSORBENT SURFACE

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 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)

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

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

GREASE INSIDE THE DEEP FRYERS,INSTRUCTED TO CLEAN

FLOOR TILE ELEVATED,UNEVEN UNDER THE STOVE INSTRUCTED TO REPAIR.SURFACE MUST BE SMOOTH,CLEANABLE AND NON-ABSORBENT SURFACE

OBSERVED RUST BUILD UP ON SHELVES INSIDE PRODUCE WALK IN COOLER. INSTRUCTED MANAGER TO REPLACE DAMAGED SHELVES.

OBSERVED GREASE/FOOD DEBRIS BUILD UP INSIDE FRYERS. MUST CLEAN AND MAINTAIN INTERIOR FRYERS.

PREP AREA COOKLINE EXPOSED HANDWASH BOWL AND MENS WASHROOM LEFT SIDE HANDWASH BOWL PIPES DRAINING SLOWLY. MUST REPAIR AND MAINTAIN SINKS.

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).

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).

OBSERVED RUST BUILD UP ON SHELVES INSIDE PRODUCE WALK IN COOLER. INSTRUCTED MANAGER TO REPLACE DAMAGED SHELVES.

OBSERVED GREASE/FOOD DEBRIS BUILD UP INSIDE FRYERS. MUST CLEAN AND MAINTAIN INTERIOR FRYERS.

PREP AREA COOKLINE EXPOSED HANDWASH BOWL AND MENS WASHROOM LEFT SIDE HANDWASH BOWL PIPES DRAINING SLOWLY. MUST REPAIR AND MAINTAIN SINKS.

INSTRUCTED TO FIX LEAKY (COLD) FAUCET HANDLE LEAK AT EXPOSED HANDSINK IN MAIN PREP AREA (COOKING LINE).

INSTRUCTED TO PROVIDE THERMOMETER VISIBLE INSIDE (2) WALK-IN COOLER.

INSTRUCTED TO REMOVE UNNECESSARY ARTICLES STORED ON TOP OF WALK-IN COOLER AND WALK-IN FREEZER TO PREVENT PEST HARBORAGE.

Floors in bar area under 3 compartment sink, not clean, need detailed cleaning(corners), floors in rar storage areas need cleaning.

Ceiling tiles in kitchen prep area not clean, need detailed cleaning, door frame in bar area had exposed raw wood, shall be repaired/sealed.

Light shields in kitchen prep areas, kitchen storage area, rear storage areas not clean, need cleaning(detailed).

Exhaust canopy not clean, needs detailed cleaning, exhaust vents(ventilation) in walk in cooler, coolers not clean, need detailed cleaning.

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.

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 in rear kitchen area by dish machine need detailed cleaning(corners).

Wall behind bar area had exposed plaster/wallboard, shall be reapired/sealed, broken/damaged ceiling tiles in dining areas shall be replaced.

Walk in cooler shelving, racks that had peeling paint, shall be replaced/repair. Exposed raw wood in bar areas shall be repair/sealed.

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 under heavy equipment, cooking equipment, bar area, and rear storage areas not clean need detailed cleaning(corners)

Walls in kitchen prep areas that had peeling paint shall be repair/sealed, ceiling tiles in kitchen prep areas not clean need detailed cleaning.

Light shields in kitchen prep areas, rear storage areas, walk in cooler, coolers not clean need detailed cleaning.

Exhaust vents(ventilation)in walk in cooler, coolers, kitchen prep areas, rear storage areas, dining areas, and bathrooms not clean need cleaning(crevices).

Stock items must be stored six inches off of floor to prevent pest harborage.

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.

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.

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.