Pappas Grill

What the inspector found

• 4-501.11(B) Maintain components such as equipment doors, gaskets, etc., in good condition.///(1) White chest freezer and RI Cooler (across from hand sink) has torn gaskets.
• 3-501.16 (A)(2) Maintain TCS food at 41 F or below.///Sliced and diced tomatoes tempted 51F in RI cooler.
• 6-501.12 Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness.///(1) Floors under all equipment has large build up visible. (2) Vents in dining area and walls have accumulation of dust visible.
• 4-903.11 Store single-service and single-use articles covered, inverted, or in the original protective package.///Carry out trays in dry storage uncovered and facing up.
• 3-305.14 Protect unpackaged food from environmental sources of contamination during preparation.///(1)Sliced cheese, hamburger tomatoes, lettuce, and other containers of food not covered in RI coolers. (2) Frozen foods in RI freezer not covered or or protected from elements.
• 4-601.11(C) Keep nonfood contact surfaces of equipment (interiors of refrigeration units and cooking equipment, exteriors of equipment, storage shelves, etc.) free of an accumulation of dust, dirt, food residue, and other debris. ///All RI coolers and Freezers have spillage on bottom shelves.
• 3-304.12 Provide a clean and sanitized surface in a protected location for storing utensils such as an ice scoop that only contact non-TCS food.///Clean utensils stored on drain board or 3 compartment sink.
• 3-302.12 Label all food or ingredients that are not in the original package with the common name of the food (Except for unmistakably recognized food such as dry pasta) ///Sauce bottles not labeled with contents.
• 6-501.111(C) Provide effective insect and rodent control to eliminate their presence on the premises.///Gnats in 3 compartment sink area.

As listed in the inspection report.