Observation: There are some plumbing concerns with regard to the two sink areas within this premises. The single compartment prep sink in the front area is not draining properly as a result of food debris and grease build-up in the sewer pipe beneath the sink. This causes drainage water mixed with food and grease to flood out of the sump which surrounds the sewer pipe and onto the kitchen floor. Also, the three compartment sink drain terminates about 10 inches off the floor and drainage water sprays into an open sump grate in the kitchen floor.
Corrective Action: Food premises are required to be connected to a waste disposal system operating in compliance with the requirements of the government agency that has jurisdiction. Operator is hereby required to have a plumber review the existing plumbing and if deemed necessary, make whatever repairs are required to ensure that water from all sinks drains properly and all works are in accordance with any applicable building and plumbing code requirements.
Observation: There is some damage to the lower wall and counter by the pop machine which was caused by a leak in the roof last year. Some of the drywall is missing and floor surface is uneven. Some of the millwork is also damaged.
Corrective Action: Conduct necessary repairs so the wall is properly sealed, studs are not exposed and the floor is smooth and cleanable. Repair damaged millwork.
Observation: The prep cooler used to store meats has a puddle of water in the bottom inside the unit. Operator indicated this is due to a clogged drain.
Corrective Action: Restore proper drainage so condensate does not pond inside the unit.
Observation: This premises requires a thorough cleaning. Many surfaces are sticky to the touch including, but not limited to, faucets, shelves, counters, walls, cooler doors and equipment. An accumulation of food debris and grease was noted on the floors under kitchen equipment, especially in the area under the single compartment sink where waste water has been overflowing.
Corrective Action: Thoroughly clean the premises: scour storage racks in the walk-in cooler to remove the build-up of food debris and grease, wipe down all surfaces to remove grease and dust build-up, pull out equipment and prep tables from the walls to clean underneath, wipe down and sanitize the interior and exterior of prep coolers including the handles, lids, doors and shelves and clean any other areas as deemed necessary.
Observation: The prep cooler next to the cash machine was not working at time of inspection. Inserts were being chilled using ice.
Corrective Action: All equipment must be in good working order and refrigeration units must be capable of maintaining foods at or below 4C. Do not use this unit until it can be demonstrated to maintain temperature as required by the regulation. Note: this unit was malfunctioning at the last routine inspection (July 10, 2012), and according to the operator has required maintenance more than once over the past year. Options were discussed with the operator during today's visit including repair and/or replacement. At this time the operator has indicated the unit will be repaired.
Observation: The garbage can is located immediately in front of the hand washing sink.
Corrective Action: Move the garbage can so access to the hand sink is not hindered and employees do not have to lean against garbage in order to properly wash their hands.