- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Food stored on floor. Bag of onions. **Corrected On-Site**
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09/26/2014 | Routine - Food | Inspection Completed - No Further Action |
- High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food marked with a date that exceeds 7 days after opening/preparation. Manager discarded- small amount a food
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11/26/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Server line - all closets
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Cosmetics/toiletries stored with food, clean equipment and utensils, clean linens or single-service items.
- Basic - Covered waste receptacle not provided in women's bathroom.
- Basic - Food debris accumulated on kitchen floor and storage by back door-
- Basic - Grease accumulated under cooking equipment.
- Basic - Hood soiled with accumulated grease.
- Basic - Improper storage of maintenance equipment that interferes with cleaning.
- Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. By trash can- touching trash can **Corrected On-Site**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. **Corrected On-Site**
- Basic - Single-service articles improperly stored.in drawer with other items **Corrected On-Site**
- Basic - Soiled dry wiping cloth in use.
- Basic - Stored food not covered in chest freezer. Reach in freezer -
- Basic - Uncleanable knife block in use to store knives.
- Basic - Wall soiled with accumulated grease.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Working containers of food removed from original container not identified by common name. Oil **Corrected On-Site**
- Basic - High Priority - Dead roaches on premises. Seven dead roaches by sever line **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Corrected On-Site**
- 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. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cut lettuce - corrective action - back in reach in cooler
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Chicken in hot holding steamer at 120/125° f. Corrective action - increased thermostat
- High Priority - Raw animal food not separated from ready-to-eat food during preparation.
- High Priority - Raw animal food stored over/with ready-to-eat food in chest freezer _ not all products commercially packaged.
- High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands.
- High Priority - Toxic substance/chemical stored by or with food. **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than handwashing. **Corrected On-Site**
- Intermediate - Interior of reach-in freezers soiled with accumulation of food residue.
- Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. cooked chicken
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. **Corrected On-Site**
- Intermediate - Water pressure lacking at fixtures that require the use of water. In restrooms
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7/25/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Stored food not covered in reach in cooler open can
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
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2/14/2013 | Routine - Food | Inspection Completed - No Further Action |
- Observed ceiling soiled with accumulated food debris. KITCHEN CEILING
- Observed food debris accumulated on kitchen floor. BEHIND KITCHEN EQUIPMENT
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9/5/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions. WOMEN'S BATHROOM
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Critical - Observed handwash sink used for purposes other than handwashing. HWS FOOD DEBRIS
- Observed personal care item stored with food. COMPUTER ON PREP TABLE
- Critical - Portable fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. For reporting purposes only.
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4/24/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed food stored on floor. BAGS OF SALT ON FLOOR DRY STORAGE
- Critical - Observed potentially hazardous food thawed at room temperature. BEEF ON PREP TABLE CUTTING BOARD
- Wet mop not hung to dry.
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11/9/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed beverage container on a food preparation table or over/next to clean equipment/utensils. REACH IN COOLERS FRONT COUNTER
- Critical - Observed torn packages/bags of food exposing the contents to contamination. Corrected On Site.
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10/10/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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