THE PARK GRILLE & CAFE

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed holes in the ceiling in the back prep kitchen.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled hood filters.

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed rusted walk in cooler shelves. Repeat Violation

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Observed some illness reporting forms completed but not all. Corrective Action Taken

Basic - Food stored on floor. Observed food items stored on the floor in the walk in freezer. Operator moved items. Corrected On-Site

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed rusted walk in cooler shelves. Repeat Violation

Basic - Food stored on floor. Observed food stored on the floor of the walk in cooler. Operator moved items. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Operator moved tongs. Corrected On-Site

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed rusted walk in cooler shelves.

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Observed raw chicken stored over raw beef in the walk in freezer. Operator corrected. Corrected On-Site

Basic - Food stored on floor. Observed food (sausage) stored on the floor in the walk in freezer. Operator moved item to the shelf. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed a soiled can opener on back prep table.

Intermediate - Handwash sink used for purposes other than handwashing. Observed both designated hand washing sinks at the outside bar being used as dump sinks and no accessibility for employees to wash hands.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed line cook preparing ready to eat food wearing bracelets.

Basic - Food stored on floor. Observed food stored on the floor in the walk in freezer covering most of the floor. Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses. Observed tongs stored on oven door handles on kitchen cook line and in prep kitchen. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Observed all 5 white containers holding food product not labeled and not easily identifiable.

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Observed some illness reporting forms completed but not all. Operator will complete.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed 2 ceiling vents in salad prep/dessert area with heavy dusted accumulated on covers.

Basic - Food stored on floor. Observed food stored on the floor and and on the floor under the shelves in the walk in freezer. Repeat Violation

High Priority - Raw animal food stored over or with unwashed produce. Observed raw meat stored over unwashed produce in walk in cooler. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Observed spray bleach stored next to ready to serve plateware on front cooks line at expo line. Operator moved to different area. Corrected On-Site

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed documents to operator.

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Emailed documents to operator.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed dishwasher drinking and eating in clean dish area. Operator corrected. Corrected On-Site

Basic - Food stored on floor. Observed boxes of food stored on the floor and on the floor under shelves in the walk in freezer.

Basic - Working containers of food removed from original container not identified by common name. Observed container of corn starch not labeled in dry store room. Operator labeled. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed Quiche (53F - Cold Holding) in stand up reach-in cooler at the end of the cook line at 10:50 AM with cooler at 50F ambient air temperature. Employee stated the item had been in the cooler overnight. Employee set aside to discard.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Quiche (53F - Cold Holding) in stand up reach-in cooler at the end of the cook line at 10:50 AM with cooler at 50F ambient air temperature. Employee stated the item had been in the cooler overnight. Employee set aside to discard. Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored. Observed spray bottles of toxic chemicals stored next to food in reach-in cooler on cookline. Employee moved. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine and ice bin in wait station area.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink on shelf above reach-in cooler. Employee moved. Corrected On-Site

Basic - Interior of microwave has accumulation of food debris to the right of the toaster.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in front low boy cooler in wait station, Cold Holding Milk 53F, Half and Half 54F . Chef removed to the freezer, and will call for service before using. Corrective Action Taken

Intermediate - Spray bottle containing toxic substance not labeled. Observed 2 plastic bottles of chemical in dishwashing area not labeled. As a repeat violation the importance of following proper protocol with this violation was reinforced with the Manager. Repeat Violation

Basic - Carbon dioxide/helium tanks not adequately secured. Observed tanks unsecured on floor in soda box area.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed dust buildup on ceiling tiles above cooks line.

Basic - Floors not maintained smooth and durable. Observed hole in Walkin Cooler floor. As a repeat violation the importance of following proper protocol with this violation was reinforced with the Manager. Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses. Observed tongs on tilt skillet handle. Chef corrected by removing. Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed buildup of carbon inside convection ovens in back preparation area.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed food debris on slicer blade guard.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed employee drinks in Reachin Cooler at end of line towards dining room with employee drinks not segregated from guest food.

Basic - Unclean building components, attachments or fixtures. Observed dust buildup on Walkin cooler fan covers in rear Walkin Cooler .

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee handled raw beef then changed their gloves without washing hands. Instructed employee and manager on proper hand washing protocol.

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee assembled field greens salads with their bare hands. Employee discarded the salads. Corrective Action Taken

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Employee assembled field greens salads with their bare hands. Employee discarded the salads. Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored. Spray bottle containing cleaning fluid stored next to food on the cook line. Employee removed the bottles. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer blade soiled.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks stored on a preparation table on the cook line. Employee removed the drinks. Corrected On-Site

Basic - Floors not maintained smooth and durable. In the walk-in cooler.