GABRIELS CAFE health score and inspection history

5-205.15(B) Maintain plumbing in good repair. (ex: floor drain covers, missing toilet tank lid, broken toilet seat, etc.)//Slow drain at handwashing sink in kitchen area.

JCDH 3.2.2 Management allows secondhand smoke in the food establishment.// Customers at bar are smoking. 7-102.11 Label all toxic items not in original containers with the common name of the product (Pf).// Several clear containers on blue and purple liquid not labeled with common name of product. COS PIC Voluntarily discarded.

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. // Interior of various RI coolers soiled with food debris, exterior of fryers and exterior of toaster soiled with thick residue and debris.

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. // Zip lock bag of cooked noodles not date marked with a prep or discard date. COS PIC Voluntarily discarded.

6-303.11(B) Provide at least 20 foot candles of light inside equipment such as RI and under-counter refrigerators. // Repair blown light inside the RI cooler.

Store employee food and personal drinks in a designated area below and away from food, utensils, equipment, linens, and unwrapped single service/single use articles.// Employee bookbag, keys and cigarettes sitting on prep table counter tops. COS PIC Voluntarily removed and sanitized the counter.

Maintain physical facilities in good repair (floors, walls, ceilings, ceiling tiles, attached fixtures, etc.)..// Repair/Replace several damaged and broken floor tiles throughout facility. 6-501.12 Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness.// Floors throughout facility are soiled with a dark sticky residue.

Clean equipment food contact surfaces and utensils to sight and touch. (choppers, slicers, mixers, utensils in storage)// Ice machine in the corner at the bottom of bar soiled with heavy dark and orange residue.

JCDH 3.2.2 Management allows secondhand smoke in the food establishment 7-102.11 Label all toxic items not in original containers with the common name of the product (Pf).// Several clear containers of blue liquid not labeled with common name of product throughout facility. COS PIC Voluntarily discarded. 7-202.11 Cease the storage of toxic items that are not required for operation and maintenance in establishment (Pf).// Insect spray sitting next to beer drink nozzles on the counter of the bar. COS PIC Voluntarily discarded.

Store food at least 6 inches above the floor.// Several boxes of raw chicken sitting on the floor in the kitchen.

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. // Various RI coolers soiled with heavy residue.