Grub Collective

Inspector's notes

Observed light around back door near loading dock and door next to cook line. Outer openings of a food establishment shall be protected against the entry of insects and rodents by: filling or closing holes and other gaps along floors, walls, and ceilings; closed, tight-fitting windows; and solid, self-closing, tight-fitting doors. Establishment must repair/adjust doors. Corrective Action: Correct prior to next routine inspection. 2ND CONSECUTIVE VIOLATION.

Inspector's notes

Observed leak from atmospheric vacuum breaker on mop sink. Discussed repairing or replacing atmospheric vacuum breaker on mop sink. Also observed leak from faucet of prep sink. All plumbing must be maintained in good repair at all times. Must repair all plumbing to a state of good repair prior to next routine inspection. Corrective Action: Correct prior to next routine inspection. 2ND CONSECUTIVE VIOLATION.

Inspector's notes

Observed ceiling juncture located behind air compressors in right walk-in refrigerator (used for permit FD-82228 food storage) not properly sealed with exposed cinder block from outside walk-in. Physical facility must be maintained in good repair at all times. Repair physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed light around back door near loading dock and door next to cook line. Outer openings of a food establishment shall be protected against the entry of insects and rodents by: filling or closing holes and other gaps along floors, walls, and ceilings; closed, tight-fitting windows; and solid, self-closing, tight-fitting doors. Establishment must repair/adjust doors. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed leak from atmospheric vacuum breaker on mop sink. Discussed repairing or replacing atmospheric vacuum breaker on mop sink. Also observed leak from faucet of prep sink. All plumbing must be maintained in good repair at all times. Must repair all plumbing to a state of good repair prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed dust build up on ceilings in the kitchen and near the condensers in the walk-in refrigerator. Also observed a buildup of grime and food debris behind the cookline. Also observed grease caked ventilation slates for the ventilation system; discussed ensuring these slates are cleaned frequently enough the preclude the buildup of grease. Physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection. REPEAT VIOLATION (2ND CONSECUTIVE) 6-501.11 - Core: Repairing -Premises, Structures, Attachments, and Fixtures-Methods Addl Notes: Observed lid/cover for hole in front of mop sink completely rusted and warped allowing for gaps in between the floor and the lid. Person in charge indicated this lid is for the grease trap and it may need to be moved; if it does not need to be moved they will replace the lid and if it does it will be replaced as a part of that move. Also observed missing ventilation slates for the ventilation system; discussed ensuring these slates are replaced. 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. Physical facility must be maintained in good repair at all times. Repair physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection. REPEAT VIOLATION (2ND CONSECUTIVE)

Inspector's notes

Observed dead or insufficiently bright bulbs in the storage, main kitchen near the dish area and cookline. Person in charge must replace dead bulbs/insufficiently bright bulbs by the next routine inspection. The following light intensities must be observed in the following locations: 10-foot candles in walk-in refrigeration units and dry food storage areas and in other areas and rooms during periods of cleaning, 20-foot candles in areas used for handwashing/warewashing/equipment and utensil storage/toilet rooms, and 50-foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor. Corrective Action: Correct prior to next routine inspection REPEAT VIOLATION (2ND CONSECUTIVE)

Inspector's notes

Observed bottom shelves of prep tables in main kitchen with a buildup of grime/rust. Nonfood-contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Nonfood-contact surfaces shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Person in charge must either deep clean the bottom shelves or replace/repair these shelves. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed dust buildup on ceilings in the kitchen and near the condensers in the walk-in refrigerator. Also observed a buildup of grime and towels under and behind the cookline. Physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection. 6-501.11 - Core: Repairing -Premises, Structures, Attachments, and Fixtures-Methods Addl Notes: Observed lid/cover for hole in front of mop sink completely rusted and warped allowing for gaps in between the floor and the lid. The lid must be replaced. Also observed concrete flooring missing under the back door allowing for gaps between the door and floor. Physical facility must be maintained in good repair at all times. Repair physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed dead or insufficiently bright bulbs in the main kitchen and in the walk-in refrigerator. Person in charge must replace dead bulbs/insufficiently bright bulbs by the next routine inspection. The following light intensities must be observed in the following locations: 10-foot candles in walk-in refrigeration units and dry food storage areas and in other areas and rooms during periods of cleaning, 20-foot candles in areas used for handwashing/warewashing/equipment and utensil storage/toilet rooms, and 50-foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed maximum measured hot water internal temperature of 87*F at the hand sink in the back of the main kitchen (not near the cookline); the hot water handle was inoperable. The person in charge repaired the handle and a maximum measured hot water internal temperature of 100*F was observed. Also observed a maximum measured hot water internal temperature of 82*F at the hand sink in the restroom attached to the kitchen. Person in charge was unable to repair the faucet. Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing. Corrective Action: Correct prior to re-inspection on 8/16/24.

Inspector's notes

Observed bottom shelves of prep tables in main kitchen with a buildup of grime/rust. Nonfood-contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Nonfood-contact surfaces shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Person in charge must either deep clean the bottom shelves or replace/repair these shelves. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed dust buildup on ceilings in the kitchen and near the condensers in the walk-in refrigerator. Also observed a buildup of grime and towels under and behind the cookline. Physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection. 6-501.11 - Core: Repairing -Premises, Structures, Attachments, and Fixtures-Methods Addl Notes: Observed lid/cover for hole in front of mop sink completely rusted and warped allowing for gaps in between the floor and the lid. The lid must be replaced. Also observed concrete flooring missing under the back door allowing for gaps between the door and floor. Physical facility must be maintained in good repair at all times. Repair physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed dead or insufficiently bright bulbs in the main kitchen and in the walk-in refrigerator. Person in charge must replace dead bulbs/insufficiently bright bulbs by the next routine inspection. The following light intensities must be observed in the following locations: 10-foot candles in walk-in refrigeration units and dry food storage areas and in other areas and rooms during periods of cleaning, 20-foot candles in areas used for handwashing/warewashing/equipment and utensil storage/toilet rooms, and 50-foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor. Corrective Action: Correct prior to next routine inspection.

Repeat Violation Core-6-202.15, C: Outer Openings, Protected>>>Observed outside light coming around all 3 of the exit doors in the establishment. Discussed with person in charge either replacing the doors or getting weather stripping for the doors to ensure there are no gaps between the door and the door frame to prevent pest from entering the building. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces. The presence of insects and rodents is minimized by protecting outer openings to the food establishment. Correct By: Correct Prior To Next Routine Inspection,Repeat Violations: 2nd

Repeat Violation Core-4-602.13, C: Nonfood Contact Surfaces>>>Observed a build up of grime, food debris, and dust/dirt on the ovens, prep tables holding the flat top, and on the wheeling racks provided by the shared kitchen. Person in charge indicated they are exploring new ways to keep up with cleaning in the shared kitchen. The presence of food debris or dirt on nonfood contact surfaces may provide a suitable environment for the growth of microorganisms which employees may inadvertently transfer to food. If these areas are not kept clean, they may also provide harborage for insects, rodents, and other pests. Correct By: Correct Prior To Next Routine Inspection,Repeat Violations: 4th

Core-6-501.11, C: Repairing-Premises, Structures, Attachments, and Fixtures-Methods>>>Observed metal plate on floor near mop sink significantly rusted and sunken in; also observed some gapping around the sheet. Discussed with person in charge getting a new sheet of metal that is not rusted and fits snuggly to prevent pests from going in and out of it. *1ST CONSECUTIVE VIOLATION* Core-6-501.12, C: Cleaning, Frequency and Restrictions>>>Observed a build up of grime, food debris, oil, and water on the walls and floors around the cooking area and the dish pit area. Also observed a light accumulation of dust and dirt around the floors where the walls meet the floors in the general food prep room. Person in charge indicated they are exploring new ways to keep up with cleaning in the shared kitchen. Establishment must be cleaned at a frequency that precludes the buildup of grime, food debris, and trash. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner. Primary cleaning should be done at times when foods are in protected storage and when food is not being served or prepared.*2ND CONSECUTIVE VIOLATION* Correct By: Correct Prior To Next Routine Inspection