THE GOOSE health score and inspection history

Provide a utensil with a handle for serving or dispensing food or ice.///Cup used in flour as scoop.

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)///Oils and other liquids at grill not labeled.

4-501.11(B) Maintain components such as equipment doors, gaskets, etc., in good condition.///Torn/damaged gasket on make table under hot holding wells. 4-501.12 Resurface or discard cutting blocks and boards that are subject to scratching and scoring if they can no longer be effectively cleaned and sanitized.////Colored cutting boards showing heavy use.

Allow utensils to air dry before stacking.///Plastic cups at bar stacked wet.

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.///Bottom shelf of RI cooler (1st in dry storage) has food debris.

Wear clean outer clothing at all times to prevent contamination of food, equipment, utensils, linens, and single service/single use articles.///Kitchen staff outside with cloth apron on.

Provide a clean and sanitized surface in a protected location for storing utensils such as an ice scoop that only contact non-TCS food.///Ice scoop laying on top of ice machine.

Keep dumpster doors and lids closed.///Sliding doors open.

Resurface or discard cutting blocks and boards that are subject to scratching and scoring if they can no longer be effectively cleaned and sanitized.///Colored cutting boards showing heavy use. 4-202.16 Provide smooth, easily cleanable nonfood contact surfaces (damaged gaskets on RI units, ice machines, chest freezer lids, damaged shelving, etc.).///Gaskets on doors of make table freezer are damaged and coming apart.

Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness.///(1)Floor and walls around cook top and make tables have accumulation of grease. (2) Floors under shelves in dry storage area have debris.

Clean non-food contact surfaces of equipment as often as necessary to prevent accumulation of residue.///Gaskets on make table have debris.

Maintain premises free of items that are unnecessary to the operation or maintenance of the establishment, such as equipment that is nonfunctional or no longer used.///Lots of unused equipment and furniture stored on side of building.

Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness.///Floor between wall and fryer has accumulation of grease.

Store clean equipment and utensils in a clean, dry location where they are not exposed to potential contamination.///Fryer basket hanging next to mop.

Resurface or discard cutting blocks and boards that are subject to scratching and scoring if they can no longer be effectively cleaned and sanitized.///Colored cutting boards showing heavy use. 4-202.16 Provide smooth, easily cleanable nonfood contact surfaces (damaged gaskets on RI units, ice machines, chest freezer lids, damaged shelving, etc.).///Gaskets on doors of make table are damaged and coming apart.