George & Dragon Restaurant

Inspector's notes

Observed prep cooler in disrepair. Containers were sitting on shallow ice. Internal temperature of TCS foods is in the range from 58-60°F. TCS food items include sliced tomatoes, cut lettuce, shredded cheese, cheese slices, etc. Informed person in charge (PIC) that except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. PIC stated those items were transferred from the walk-in cooler to the prep cooler about one hour ago. PIC stated a new prep cooler has been ordered and will be delivered today or tomorrow (like for like replacement). Advised PIC to raise the level of ice and decrease the level the food in the container since they were all filled above the fill line. Another option recommended to PIC is to use time as a control for the time being until new cooler is installed. PIC time stamped items at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed excessive clutter and disorganization in the kitchen and outside area. Multiple boxes, containers, equipment are stored on the floor and stacked on top of each other, in a disorganized manner. Informed person in charge (PIC) that harborage conditions for pests should be eliminated. Effective measures must be taken to eliminate their presence in food establishments. Please remove the clutter, organize, and eliminate harborage conditions for pests. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed freezer lid broken and falling apart. Informed person in charge (PIC) that all equipment should be in good repair. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed establishment in need of deep cleaning. Please increase cleaning frequency and ensure all hard-to-reach areas, such as underneath the coolers and counters, are cleaned and dropped food is removed. Corrective Action: Correct prior to next routine inspection. 6-501.11 - Core: Repairing -Premises, Structures, Attachments, and Fixtures-Methods Addl Notes: Observed holes in the wall and ceiling in the kitchen and other areas of the establishment. Informed person in charge (PIC) that physical facilities must be maintained in good repair. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed multiple containers with food items (carrot, celery, bleu cheese dressing, horseradish) being stored on the floor in the walk-in cooler. Informed person in charge (PIC) that food must be stored at least 6 inches off the ground at all times to prevent contamination from the premises. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed two microwaves with debris buildup in the kitchen that are used for food served to consumers, as confirmed by the person in charge (PIC). Informed PIC that the cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed back door open to outdoor fridge. Discussed with person in charge of keeping outer openings closed when not in use. Repeat violion

Inspector's notes

Surfaces of equipment, floors, walls, equipment, interior of walk in cooler soiled heavily. Discussed cleaning with PIC. Will have corrected by next routine inspection.

Inspector's notes

Observed cooked pasties with beef and chicken with no date mark on them. Person in charge states that items were cooked several days ago. Had person in charge date mark items at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed back door open to outdoor fridge. Discussed with person in charge of keeping outer openings closed when not in use and or having a wind curtain installed. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed holes in both walls and ceilings in the back of kitchen area. All floors, walls, and ceilings must be maintained and repaired such that it is smooth and easily cleanable. Repair physical facility prior to next routine inspection. Correct prior to next routine inspection.

Inspector's notes

Observed live German cockroach activity in cracks and gaps at base of doorframes near server's station. Service has been completed since last inspection, and another call was placed at time. Please ensure premise is maintained free of pests. Corrective Action: Correct prior to re-inspection. Second consecutive violation.

Inspector's notes

Containers of portioned roast beef and sliced turkey were date marked 7/6 and 7/8, items were discarded at time. Please ensure all time/temperature controlled for safety food items are date marked and discarded 7 days after they have been prepared or removed from packaging. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed live German cockroach activity in cracks and gaps at base of doorframes near server's station. Service call was placed at time. Please ensure premise is maintained free of pests. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Nacho cheese, and marinara sauce in steam table measured 105-110 degrees F. Items had just been reheated and were moved back to stove to finish reheating before returning to the holding unit. Please ensure food items are reheated to at least 165 degrees F before behind hot held at a minimum of 135 degrees F. Corrective Action: Corrected at time of inspection.

Inspector's notes

Base coving at floor-wall juncture is missing in multiple areas in kitchen (below warewashing equipment, and at far end of prep line). Please ensure all floor-wall junctures in kitchen are prep areas is coved to allow easy cleaning. Corrective Action: Correct prior to next routine inspection. 6-501.11 - Core: Repairing -Premises, Structures, Attachments, and Fixtures-Methods Addl Notes: Floor tiles are missing or damaged in multiple areas throughout establishment (below 3 compartment sink, below warewashing machine, below cooking equipment, and below feet on ice machine). Please ensure damaged or missing floor tiles are replaced and maintained in good repair, and floors are maintained as a smooth, easily cleanable surface. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Mechanical warewashing machine measured 0 ppm available chlorine while in use during inspection, it was determined that the chemical bottle was empty and there was no replacement available. Employees were instructed to use 3 compartment sink until more chlorine for the machine is available. Please ensure chlorine sanitizers are maintained between 50-100 ppm for effective sanitizing of wares. Corrective Action: Corrected at time of inspection.

Inspector's notes

Sheppard pie filling, chili, and brown gravy measured between 106 and 122 degrees F in steam table near deep fryers. Other steam wells were temping fine, water was added to center steam well and food items were reheated before being returned. Please ensure all time/temperature controlled for safety food items are maintained at 135 degrees F or above when hot holding. Corrective Action: Corrected at time of inspection.

Core-6-501.12, C: Cleaning, Frequency and Restrictions... Observed excessive grease and food debris buildup under equipment and on walls in kitchen and prep areas. Please ensure premise are cleaned at a frequency to preclude such buildup. Correct By: Correct Prior To Next Routine Inspection