GALLERIA WOODS health score and inspection history

Clean air ducts and clean/change ventilation hood filters to prevent contamination by dust, dirt, etc. // Air ducts throughout facility soiled with heavy dust.

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. // Fan covers in WI cooler soiled with dust. // Various RI coolers/freezers soiled with food debris. 4-602.12 Clean food contact surfaces of cooking and baking equipment at least every 24 hours.// Baking equipment has liquid residue on the inside.

Clean equipment food contact surfaces and utensils to sight and touch. (choppers, slicers, mixers, utensils in storage)// Four black skillets on clean dish shelving soiled with orange residue. COS PIC Voluntarily placed in 3 comp sink for wash rinse and sanitize.

Store food at least 6 inches above the floor.// Two boxes of burger patties sitting on the floor in WI freezer. // Box of green beans also sitting on the floor in dry storage area.

Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness.// Facility floors soiled with heavy residue and food debris. // WI cooler/freezer floor soiled with debris. // Repair/Replace strips of tile ceiling.

5-205.15(B) Maintain plumbing in good repair. (ex: floor drain covers, missing toilet tank lid, broken toilet seat, etc.)// Drain under the 3 comp sink stops up after each use.

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) // Several clear containers of oil and water near the grill not labeled with common name of food.

Clean air ducts and clean/change ventilation hood filters to prevent contamination by dust, dirt, etc. // Several air ducts soiled with dust.

Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness.// Floors throughout facility soiled with debris.

Resurface or discard cutting blocks and boards that are subject to scratching and scoring if they can no longer be effectively cleaned and sanitized. // Green cutting board with deep scoring.