URBAN COOKHOUSE health score and inspection history

4-101.11(B-E) Provide food contact surfaces that are: durable; corrosion resistant; non-absorbent; smooth; easily cleanable; resistant to chipping, scratching, distortion and decomposition./ The manual fruit (Lime) juicer had rust in areas.

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) / The freezer had an unlabeled container of strawberry puree. The WI cooler had unlabeled large containers of lemon pepper dressing, ranch dressing, & cheese soup.

Drain condensate drainage and other non-sewage liquids from the point of discharge to disposal according to law. / The Grab-N-Go customer refrigerator drain line was draining into a clear pan.

420-3-22.02(2)(a), 2-101.11(A), 2-102.11(B): An employee or PIC with certification from an accredited food protection manager certification program or verification of attendance at an accredited program within the past 12 months shall be on the premises during all hours of operation (Priority Category 3 and 4)./ There was no one present with certification from an accredited food protection manager program.

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) / The freezer had unlabeled containers of strawberry juice. The front service counter had an unlabeled decanter of strawberry juice.

5-205.15(B) Maintain plumbing in good repair. (ex, floor drain covers, missing toilet tank lid, broken toilet seat, etc.)/ The 3-compartment sink faucet was not properly maintained.

Clean the 3-compartment sink.

Store raw shell eggs below and away from ready to eat food. (preventive) / Raw eggs were stored above broccoli.

Maintain physical facilities in good repair (floors, walls, ceilings, ceiling tiles, attached fixtures, etc.)./ The kitchen had several ceiling tiles missing near the back cook's line and food prep area. The wall area below the WI cooler door threshold was not maintained.

Allow food containers to air dry before stacking./ There were many stainless and clear food containers wet stacked.

Label food packaged in the establishment as required by law. / Label the containers of chicken salad and broccoli pecan salad as required by Law.

Maintain dishwashing equipment in a state of good repair and condition to allow for intended operation. (ex: broken release valve or no stoppers, missing baffle curtain on dishwasher, etc.) / The auto dish machine was leaking liquid from the front corner lower panel.

6-303.11(C) Provide at least 50 foot candles of light in food prep and ware washing areas where employee safety is a factor. / There were 6 light fixtures not working properly in the kitchen, food prep, and the dishwashing equipment areas.

Store food wrapped, in packages, or in covered containers to prevent contamination. / The refrigeration units had containers of food stored above uncovered RTE food.