Angie's Prime Grill

Inspector's notes

Observed accumulation of beige organic matter inside soda fountain nozzles from soda machine in seating area. All food-contact surfaces shall be cleaned to sight and touch. Instructed PIC to relocate all soda nozzles to warewashing area to be washed, rinsed, and sanitized at the time of inspection. Corrective Action: Corrected at time of inspection

Inspector's notes

Observed in-use scoop handle touching rice in container at prep line. In-use utensils shall be stored in a clean, dry location; in running water; or in hot water above 135°F. If utensils are stored in food, the handles shall be stored above the surface of the food. In-use scoop was properly stored at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed food employee touch trash can with gloved hands when discarding food item and proceed to work on customer food order. Hands shall be washed at any time contamination occurs and when changing tasks. Employee properly discarded gloves and washed hands at handwash sink at time of inspection. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed trash can block access to cookline handwash sink and observed cart of dirty dishes block access to handwash sink next to 3-compartment. Handwash sinks shall be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities shall be maintained in a condition that promotes handwashing. PIC relocated trash can and cart blocking handwash sinks at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed accumulation of food debris along floor of walk-in coolers, along floor under/behind cookline equipment, and along drains of 3-compartment sink area. Physical facility shall be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Establishment shall clean physical facility prior to next routine inspection. Discussed limiting accumulation of pest attractants. Corrective Action: Correct prior to next routine inspection. 2ND CONSECUTIVE VIOLATION.

Inspector's notes

Observed chlorine sanitizer coming out of the automatic dispenser at a concentration that immediately bleached out the test strips. Staff stated they have been diluting the sanitizer for their wiping buckets. The wiping buckets measured above 200 PPM. Discussed the importance of keeping sanitizers in the recommended use range (for chlorine 50-100 PPM). Reducated staff on dilutions staff plan to dilute to the correct range until the automatic dispenser can be serviced. A reinspection on the automatic dispenser will occur in 10 days. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed a baking rack full of semi frozen bagged chicken sitting out at room temperature to thaw. Staff moved the rack of thawing chicken into the walk in at time of inspection. Thawing must occur in a temperature-controlled fashion either under cold running water, under refrigeration, or as a part of the cooking process. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed heavy grease and food debris build up underneath equipment on in the main kitchen and multi color build up on the walls near the three-compartment sink. More frequent cleaning is needed. 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.