Follow up inspection:
Thorough cleaning has been done to remove mice droppings and food/grease build up from the floors in the kitchen, bar and dry storage areas.
Significant improvement have been made to declutter and organize storage areas throughout the restaurant especially in the bar and dry storage areas.
All items are now stored off the floor.
The operator is in the process of developing daily checklists as suggested for dry storage, cookline, dishwashing and bar areas. Good.
Discussion and in the moment feedback provided to the operator re: how to clean/sanitize surfaces and monitor for signs of pest activity.
Demonstrated cleaning effectiveness checks using UV LED lights. Operator agreed to purchase 4-5 flash lights and UV lights to monitor for pest activity.
Some new droppings still noticed in the dry storage areas as well as the bar. Pest control efforts must continue.
Following items are still outstanding::
--Grease build up still noticed on the windows and window sills near the deep fryers in kitchen: Require thorough cleaning using commercial de-greaser solution. ( July 24, 2021)
--Build up of grease on the floor and area around the hot water tanks. Consider leveling and refinishing the floor ( if possible) to make it easy to clean. ( July 31, 2021)
This area has historically been full of grease and debris-efforts must be made to keep this areas free of grease and debris to discourage cockroaches.
--Thorough cleaning required of the floor in dry storage room and potato storage room (especially all corners, baseboards, floor wall junctions) to remove caked on spills, mice urine).
-The operator must check the effectiveness of cleaning efforts. Suitable commercial cleaning solutions and supplies must be used. Consult a commercial food service chemical supplier
to choose appropriate cleaning and sanitizing agents. (By July 27, 2021)
1. More storage bins on wheels (with lids) required in dry storage and other areas of the kitchen to store opened bags of dry foods. ( July 24, 2021)
2, Fill any gaps along floor wall junctions in the bar, dry storage room, cookline, dishwashing area, front of the house and back hallways. Use washable/easily cleanable materials to
fill the gaps. Ensure the final finish is smooth, non absorbent and easy to clean. ( July 24, 2021)
3. Improve lighting in all areas of the kitchen especially in dishwashing and dry storage areas( July 24, 2021).
4. Sanitation checks must be performed by staff at the end of each shift ( effective immediately).
5. Provide more glue traps or tin cans (rodent traps) in the dry storage room and dishwashing areas.( Immediately).
6. Clean and degrease all cooking equipment (exterior surfaces), food preparation tables and their legs ( July 24, 2021).
7. More efforts required to de-clutter and organize the tables and storage surfaces across from the cookline and sliding door cooler. ( July 24, 2021).
8. Do not prepare any food items in the dishwashing areas.
9. Remove all boxes of take-out containers from the upper shelves to clean the shelves ( July 24, 2021).
10. Remove all pots and pans from the under counter shelves across from the dishwasher and double sink. Relocate extra utensils to facilitate effective cleaning.
The Public Health Act ORDER is still in force until all of the above items are completed.
Keep up the good work!
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