PAPPAS GRILL health score and inspection history

Store single-service and single-use articles covered, inverted, or in the original protective package.///Carry out trays in dry storage uncovered and facing up.

6-501.111(C) Provide effective insect and rodent control to eliminate their presence on the premises.///Gnats in 3 compartment sink area.

Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness.///(1) Floors under all equipment has large build up visible. (2) Vents in dining area and walls have accumulation of dust visible.

Provide a clean and sanitized surface in a protected location for storing utensils such as an ice scoop that only contact non-TCS food.///Clean utensils stored on drain board or 3 compartment sink.

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) ///Sauce bottles not labeled with contents.

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. ///All RI coolers and Freezers have spillage on bottom shelves.

Protect unpackaged food from environmental sources of contamination during preparation.///(1)Sliced cheese, hamburger tomatoes, lettuce, and other containers of food not covered in RI coolers. (2) Frozen foods in RI freezer not covered or or protected from elements.

(A)(2) Maintain TCS food at 41 F or below.///Sliced and diced tomatoes tempted 51F in RI cooler.

4-501.11(B) Maintain components such as equipment doors, gaskets, etc., in good condition.///(1) White chest freezer and RI Cooler (across from hand sink) has torn gaskets.

(A)(2) Maintain TCS food at 41 F or below.///Raw chicken temped at 49F ///COS PIC placed in RI freezer.

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) Shelf of RI freezer, RI coolers have food debris and build up present. (2) Bottom shelf of RI cooler and freezer have food debris and dried liquids. (3) Chest freezer has large accumulation of ice. 4-602.12 Clean interiors and door seals of microwaves at least every 24 hours.///Interior of microwave has encrusted baked on food 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.///Cutting bords showing heavy use. 4-501.11(A) Maintain equipment in good repair (general).///Gasket of chest freezer hanging and torn from freezer lid.

Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness.///(1)Walls behind the 3 compartment sink and cook top have residue and build up. (2) Accumulation of food debris under all equipment throughout facility and accumulation of dust on ceiling. 6-501.11 Maintain physical facilities in good repair (floors, walls, ceilings, ceiling tiles, attached fixtures, etc.).///Repair or replace damaged wall and ceiling tile throughout a needed.

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. ///Light out in hood.

Resurface or discard cutting blocks and boards that are subject to scratching and scoring if they can no longer be effectively cleaned and sanitized.///Cutting boards showing heavy 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)///Food in RI cooler and sauce bottles not labeled with contents.

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) Shelf of RI freezer, RI coolers have food debris and build up present. (2) Chest freezer has large accumulation of ice. 4-602.13 Clean non-food contact surfaces of equipment as often as necessary to prevent accumulation of residue.///Tea dispenser has build up of tea or other liquids. 4-602.12 Clean interiors and door seals of microwaves at least every 24 hours.///Interior of microwave has encrusted baked on food debris.

(A)(2) Maintain TCS food at 41 F or below.///Chicken temped at 45F ///COS PIC placed in RI freezer to get down to correct temp.

Store single-service and single-use articles covered, inverted, or in the original protective package.///Single serve trays facing up.

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.///Light out in hood. 6-501.14 Clean air ducts and clean/change ventilation hood filters to prevent contamination by dust, dirt, etc./// (1) Hood has accumulation of grease visible. (2) Air ducts in dining area have build up of dust.

Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness.///(1) Floors under cook,refrigerant equipment, and under hand sink and 3 compartment sink have large accumulation of grease and debris build up.(2) Walls at hand sink and 3 compartment sink have debris.

ADPH 420-3-22-.08, 8-403.50 Post current inspection report in a conspicuous place inside the food establishment. Report remains the property of JCDH. ADPH 420-3-22-.08, 8-304.11 Post current permit in public view. Permit remains the property of JCDH.

420-3-22.02(2)(a), 2-101.11(A), 2-102.11(B) An employee or PIC with certification from an accredited food protection manager certification program or verification of attendance of an accredited program within the past 12 months, shall be on the premises during all hours of operation (Priority Category 3 and 4).///FSMC out of date at time of inspection.