The Green Door

FACILITIES TO MAINTAIN PROPER TEMPERATURE

NOTED TEMPERATURE OF 2 SERVICE COOLERS (SALAD COOLER AND MAIN COOLER) AT THE KITCHEN TO BE IMPROPER AT 47.3F AND 52.8F. INSTRUCTED NOT TO USE UNTIL EQUIPMENT IS MAINTAINING PROPER TEMPERATURE OF 40F OR BELOW. MANAGER IMMEDIATELY CALLED FOR REPAIRS. R...

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

NOTED INTERNAL TEMPERATURES OF THE FOLLOWING POTENTIALLY HAZARDOUS FOOD ITEMS INSIDE SERVICE COOLERS AND INSIDE ONE COMPARTMENT SINK AT THE BASEMENT FOOD PREP AREA TO BE IMPROPER:-CHICKEN 56.8F, CHEESE 51.2F,TOMATOES 52.2F, GOAT CHEESE 56.5F,HAMBURGE...

HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS.

NOTED EMPLOYEES PREPARING FOOD; WHILE WEARING GLOVES, WENT TO THE BASEMENT WALK IN COOLER ON SEVERAL OCCASIONS TO GET FOOD, THEN BACK TO THE PREP AREA AND CONTINUED PREPARING THE FOOD TO BE SERVED AT THE SAME TIME WIPING GLOVES ON APRON.EMPLOYEE NEVE...

HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA

NOTED NO SOAP AND PAPER TOWELS AT THE HAND WASH SINKS OF THE BASEMENT FOOD PREP AND BAR PREP AREA. INSTRUCTED TO HAVE SOAP AND PAPER TOWELS AT ALL HAND WASHING FACILITIES.MANAGER IMMEDIATELY HAD EMPLOYEE PLACE SOAP AND PAPER TOWELS AT THE HAND WASH S...

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION

NOTED A VERY THICK BLACK,GRAYISH AND SLIMY SUBSTANCE INSIDE INNER LINING AND UPPER COMPARTMENT OF ICE MACHINE DRIPPING UNTO THE ICE. INSTRUCTED NOT TO USE ICE MACHINE UNTIL EQUIPMENT IS PROPERLY CLEANED AND SANITIZED. MANAGER IMMEDIATELY CALLED COMPA...

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES

NOTED MULTI USE UTENSILS ON SHELVING AT THE KITCHEN AND BASEMENT FOOD PREP/DRY STORAGE AREA NOT PROPERLY STORED. INSTRUCTED TO PROPERLY STORE ALL UTENSILS OR PROVIDE A PROTECTIVE COVER TO PREVENT DUST ACCUMULATION AND CONTAMINATION.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

NOTED RUSTY SHELVES INSIDE SERVICE COOLERS AT THE MAIN KITCHEN AND AT THE DRY STORAGE AT THE BASEMENT. INSTRUCTED TO CLEAN,REPAINT WITH NON TOXIC PAINT OR REPLACE....NOTED SHELVES LINED WITH FOIL PAPER AT THE KITCHEN PREP AREA. INSTRUCTED TO REMOVE F...

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

INSTRUCTED TO CLEAN MEAT SLICERS,KNIVES STORED BETWEEN POLES AND OTHER COOKING EQUIPMENT ESPECIALLY AT THE BASEMENT FOOD PREP AREA....ALSO NOTED PINK SLIMY SUBSTANCE INSIDE SODA GUN HOLDERS AT THE BAR PREP AREA. MUST DETAIL CLEAN AND MAINTAIN.....NOT...

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

MUST DETAIL CLEAN FLOORS ALONG WALL BASE AND UNDERNEATH EQUIPMENT ESPECIALLY AT THE BASEMENT FOOD PREP/DRY STORAGE AREA AND BEHIND COOKING STOVE AT KITCHEN WITH THICK GREASE, DIRT AND DEBRIS.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

NOTED STAIN CEILING TILES AND MISSING TILES ABOVE THE BASEMENT FOOD PREP/DRY STORAGE. INSTRUCTED TOO REPAIR AND/OR REPLACE.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED

NOTED HEAVY CLUTTER AT THE BASEMENT FOOD PREP/DRY STORAGE ESPECIALLY AT AREA USED FOR EMPLOYEES CHANGING. INSTRUCTED TO DETAIL CLEAN, ORGANIZE AND/OR REMOVE ALL UNNECESSARY ARTICLE AND MAINTAIN TO PREVENT HIDING PLACES FOR PEST.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

NOTED EMPLOYEES DRINKING AT THE KITCHEN WHILE PREPARING FOOD. INSTRUCTED THAT ALL EMPLOYEES CAN NOT EAT OR DRINK AT THE PREP AREA. ALL EMPLOYEES MUST EAT AT A DESIGNATED AREA.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

ICE MAKER INTERIOR SURFACES NOT CLEAN, INSTRUCTED TO CLEAN AND MAINTAIN.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

MEAT SLICER IN BASEMENT PREP AREA NOT CLEAN, INSTRUCTED TO CLEAN AND MAINTAIN.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

MUST DEFROST ALL ICE BOX FREEZERS TO REMOVE ICE AND FROST BUILD UP. MUST CLEAN INTERIOR BOTTOM SHELF OF COOLERS AND REFRIGERATORS. MUST ALSO REPLACE OR REPAINT RUSTY 2DR COOLER WIRE RACKS AT MAIN KITCHEN.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

MUST REPAIR HOLES IN WALLS AT STAIRCASE LEADING TO THE BASEMENT STORAGE AREA.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

MUST REPAIR LOOSE FAUCET BASE AT LADIES RESTROOM IN THE BASEMENT.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED

MUST DECLUTTER AND BETTER ORGANIZE DRY STORAGE AREA IN THE BASEMENT.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

MUST PROPERLY STORE ICE SCOOPER IN AN ICE RECEPTACLE AT ALL TIMES.MUST ALSO PROPERLY STORE WASH CLOTHS IN SANITIZING SOLUTION AT ALL TIMES.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. REPAIR THE BOTTOM OF THE OUTSIDE EXIT DOOR OFF OF THE KITCHEN. REPAINT OR REPLACE THE RUSTED SHELVES IN THE PREP COOLER...

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. DETAIL CLEAN THE VENTILATION HOOD AND FILTERS, INTERIOR OF THE PREP COOLERS, WIRE RACKS AND FAN COVERS IN THE WALK-IN ...

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

The walls and ceilings shall be in good repair and easily cleaned. OBSERVED DUST BUILDUP ON THE WALL AND CEILING ABOVE THE STAND UP PREP COOLER. OBSERVED EXCESSIVE NUMBER OF COBWEBS ON THE WALLS AND CEILING OF THE BASEMENT. THERE IS NO CEILING IN SEV...

TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS

Toilet rooms shall be completely enclosed and shall be vented to the outside air or mechanically ventilated. VENTILATION FANS IN THE RESTROOMS ARE NOT OEPRATIONAL. MUST REPAIR.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

OBSERVED THE CONDENSATION DRAIN LINE BELOW THE COMPRESSOR UNIT LEAKING WATER IN THE WALK-IN COOLER. MUST REPAIR THE LEAK.

FACILITIES TO MAINTAIN PROPER TEMPERATURE

All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. FACILITIES DO NOT MAINTAIN PROPER TEMPERATURE. OBSERVED THE 3 DOOR PREP COOLER ACROSS FROM THE GRILL WITH A...

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

All cold food shall be stored at a temperature of 40F or less. OBSERVED THE FOLLOWING POTENTIALLY HAZARDOUS FOODS INSIDE OF THE 3 DOOR PREP COOLER AT IMPROPER TEMPERATURES: TUNA SALAD AT 47F, RAW CHICKEN AT 44-47F, PORK CHOPS AT 47F, STEAK AT 47F, C...

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. REPAIR THE BOTTOM OF THE OUTSIDE EXIT DOOR OFF OF THE KITCHEN. REPAINT OR REPLACE THE RUSTED SHELVES IN THE PREP COOLE...

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. DETAIL CLEAN THE VENTILATION HOOD AND FILTERS, INTERIOR OF THE PREP COOLERS, WIRE RACKS AND FAN COVERS IN THE WALK-IN ...

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

The walls and ceilings shall be in good repair and easily cleaned. OBSERVED DUST BUILDUP ON THE WALL AND CEILING ABOVE THE STAND UP PREP COOLER. OBSERVED EXCESSIVE NUMBER OF COBWEBS ON THE WALLS AND CEILING OF THE BASEMENT. THERE IS NO CEILING IN ...

TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS

Toilet rooms shall be completely enclosed and shall be vented to the outside air or mechanically ventilated. VENTILATION FANS IN THE RESTROOMS ARE NOT OEPRATIONAL. MUST REPAIR.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

OBSERVED THE CONDENSATION DRAIN LINE BELOW THE COMPRESSOR UNIT LEAKING WATER IN THE WALK-IN COOLER. MUST REPAIR THE LEAK.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. Observed accumilated dust build up on fan covers of prep reach in coolers and slight lime build up inside ice machin...

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

The walls and ceilings shall be in good repair and easily cleaned. Observed stained ceiling tiles at both 1st and lower level prep areas. Must replace all damaged/stained ceiling tiles.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units. Must provide thermometers for all coolers.