GRAND CANTINA health score and inspection history

Provide food grade containers for storing all foods./Cooked rice stored in t-shirt bag./ COS PIC voluntarily discarded.

Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness./ Food debris on the floor under the equipment throughout the facility. 6-501.11 Maintain physical facilities in good repair (floors, walls, ceilings, ceiling tiles, attached fixtures, etc.)./ Repair or replace damaged floors, walls, and ceilings throughout the facility.

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./Cellphone and chargers stored on top of plates.

JCDH 2.1 Register all Certified Food Safety Managers with JCDH and maintain the appropriate card in a readily accessible location.

5-205.15(B) Repair condensate leak in refrigeration units.///Ice in bottom of low boy cooler in bar area. 5-203.13 Maintain access to service sink.

Provide food grade containers for storing all foods.///Ice for consumption stored in garbage bags.///COS ice voluntarily discarded.

Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness.///Food debris in floor drains and behind cooking equipment. Accumulation of dust on ceiling vent cover. 6-501.11 Maintain physical facilities in good repair (floors, walls, ceilings, ceiling tiles, attached fixtures, etc.).///Repair or replace damaged wall, flooring and base boards throughout as needed.

JCDH 2.1 Provide a Certified Food Safety Manager, with card from JCDH, on the premises at all hours of operation when using on-site food safety training.

Maintain premises free of items that are unnecessary to the operation or maintenance of the establishment, such as equipment that is nonfunctional or no longer used.///Items stored in a none working WI cooler and vegetable cutter on shelf.

Provide shielded or shatter-resistant light bulbs in areas where there is exposed food; clean equipment, utensils, linens, and unwrapped single service/single use articles. (sleeves and end caps)///No shield on lights over prep table.

Provide lockers or other suitable facilities for storage of employees’ personal belongings.///Cellphones, tablets, chargers, and jacket stored on prep tables throughout facility.