FIFES RESTAURANT health score and inspection history

(C) Maintain ambient air thermometers to be accurate and in good repair (food holding units). / The 2-door milk refrigerator thermometer was inaccurate. The JCDH Thermopen thermometer read 39F.

Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness./ The floors in some areas of the front food service, the kitchen, both WI coolers, and the storage area had debris and residue. The walls in the cook's line area, the white tile wall area adjacent to the 3-compartment sink, and the WI cooler walls had some residue.

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 accumulations of dust, dirt, food residue, and other debris. / The exterior of the grills and the fryers, and the exterior of the front food service warmer door had residue. Some of the refrigeration shelves had residue.

Clean air ducts and clean/change ventilation hood filters to prevent contamination by dust, dirt, etc. / The front cook's line ventilation hood filters, and the kitchen cook's line ventilation hood filters had residue.

Store food at least 6 inches above the floor./ The WI cooler had 2 net bags of onions and boxes of chicken stored on the floor.

Provide appropriate, readily accessible thermometers for all make tables, coolers, and hot holding units./ The front food serving area had 3 refrigerators without thermometers. The kitchen had a refrigerator and a freezer without a thermometer.

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. / The exterior of the kitchen cook's line equipment and the front food service cook's line equipment had grease residue. Some of the refrigeration and freezer shelves had residue.

Store single-service and single-use articles at least 6 inches above the floor./ Both stock areas had boxes of single-service items stored on the floors.

Clean air ducts and clean/change ventilation hood filters to prevent contamination by dust, dirt, etc. / The cook's line ventilation hood filters had residue in the kitchen.

Maintain physical facilities in good repair (floors, walls, ceilings, ceiling tiles, attached fixtures, etc.)./ The kitchen had the ceiling peeling paint in an area. The WI meat cooler had an interior door panel not maintained.