DALES SOUTHERN GRILL health score and inspection history

(A)(2) Maintain TCS food at 41 F or below.// Lettuce, cheese and tomatoes cold holding between 46-49F. COS PIC Voluntarily removed to WI cooler.

Store food at least 6 inches above the floor.// Two black container of macaroni noodles on the floor. // Several boxes of food on floor in WI freezer.

Maintain physical facilities in good repair (floors, walls, ceilings, ceiling tiles, attached fixtures, etc.).// Repair/ Replace damaged ceiling tiles in dry storage area.

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. // Blown light underneath ventilation hood.

Maintain physical facilities in good repair (floors, walls, ceilings, ceiling tiles, attached fixtures, etc.).// Repair/Replace several broken floor tiles and thresholds holding water going toward dry storage area.

3-501.17(A) Properly date mark all TCS food prepared in-house, when held for more than 24 hours, with the preparation date and date of discard—not to exceed 7 days including the date of preparation. //Cooked pea's, chicken, cut watermelon in silver containers in RI cooler not properly date marked with a prep or discard date. COS PIC Voluntarily discarded all.

Wear hair restraints that are designed and worn to effectively keep hair from contacting exposed food, equipment, utensils, linens, and unwrapped single service/single use articles. // Employee with long loose hair in prepping area.

Clean equipment food contact surfaces and utensils to sight and touch. (choppers, slicers, mixers, utensils in storage)// Slicer on top of shelving soiled with food debris. COS PIC Voluntarily removed to 3 comp sink for wash, rinse and sanitize.

Clean equipment food contact surfaces and utensils to sight and touch. (choppers, slicers, mixers, utensils in storage)// Various knives on magnetic rack soiled with food debris and residue. COS PIC Voluntarily placed in 3 comp sink for wash rinse and sanitize.

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. // Exterior of warmers, baking equipment, casserole making equipment, cooking equipment soiled with heavy food debris and residue.

Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness.// Floors heavily soiled with liquid residue and food debris.

Store food at least 6 inches above the floor.// Several boxes of sweet potatoes and one box of lettuce sitting directly on the floor in dry storage area.

6-403.11(B) Locate lockers or other suitable facilities for storage of aprons and personal belongings so that they do not contaminate food, equipment, utensils and single service/single use articles.// Cell phone found sitting above make table.//Apron found near the back door sitting on the meters.

Clean the dumpster and/or grease receptacle at a frequency necessary to prevent accumulation of soil or becoming attractants for pests.// Accumulation of heavy grease on exterior of grease receptacle.

(A)(2) Maintain TCS food at 41 F or below.// Shredded cheese and tomatoes in the make table holding internal temp between 50-52F. // Multiple turkeys sitting at room temperature with an internal temp of 58F. COS PIC Voluntarily discarded. 3-501.19(C)(1) Ensure that the initial temperature is 41 F or less for TCS food when removing from cold holding and that the food does not exceed 70 F within a maximum period of 6 hours. // Lettuce freshly cut and placed into the make table per manager internal temp of 47F. COS PIC Voluntarily placed back in WI cooler.