LEMONGRASS THAI KITCHEN 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.)///(1) All floor drains have black residue. (2) Mop sink has food and other debris.

Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness.///Under and behind cook and prep equipment has grease build up and debris.

Clean air ducts and clean/change ventilation hood filters to prevent contamination by dust, dirt, etc.///Hood vents have grease visible. 6-303.11(C) Provide at least 50 foot candles of light in food prep areas./ The light fixture on the rear of the cook line over the range is inoperative.

3-501.16(A)(1) Maintain TCS food at 135 F or above.///All foods in hot holding unit tempted at 120F. Returned to stove and re-heated to 165F.

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 directly on ice machine. COS

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.///(1)Floor of WI cooler has debris present. (2) Large accumulation of ice on WI freezer floor and door.

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 on prep table next to raw chicken.

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.///Floor of WI cooler has debris present.

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 directly on ice machine.

Allow utensils/pans to air dry before stacking.///Several metal pans stacked while wet. 4-903.11 Store clean equipment and utensils in a clean, dry location where they are not exposed to potential contamination.///Several knives laying on and around tables.

5-205.15(B) Maintain plumbing in good repair. (ex: floor drain covers, missing toilet tank lid, broken toilet seat, etc.)///(1) All floor drains have black residue. (2) Mop sink has food and other debris.

Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness.///(1)Floors thought have sticky residue. (2) Under and behind cook and prep equipment has grease build up and debris. (3) Large accumulation of ice on floor of WI freezer.

Clean air ducts and clean/change ventilation hood filters to prevent contamination by dust, dirt, etc.///Hood vents have grease visible. 6-303.11(C) Provide at least 50 foot candles of light in food prep areas./ The light fixture on the rear of the cook line over the range is inoperative.