Health Report #111028

Establishment Name: Gratzi
Report Date: 03/02/2015
Violation Type Violation Category Violation Items Violation Locations Violation Problems Violation Comments
Critical Equipment Food-Contact Surface N/A N/A N/A Observed the following food contact surfaces soiled with a food debris build up: 1. Underside of shelves over the cook line coolers and steam table. 2. All parts of the slicer. 3. Mandolin slicer. 4. Can opener blade. Equipment food-contact surfaces and utensils shall be cleaned: (1) except as specified in # (b) of this section, before each use with a different type of raw animal food such as beef, fish, lamb, pork, or poultry; (p) (2) each time there is a change from working with raw foods to working with ready-to-eat foods; (p) (3) between uses with raw fruits and vegetables and with potentially hazardous food (time/temperature control for safety food); (p) (4) before using or storing a food temperature measuring device; (p) and (5) at any time during the operation when contamination may have occurred. (p) to correct wash, rinse and sanitize the noted items. Corrected: person in charge had the noted items washed, rinsed and sanitized. ,
Critical Potentially Hazardous Food (Ti N/A N/A N/A Observed multiple blanched veggies holding 50-63f in the two top loading coolers due to being stored over the fill line on the pans. Note: food was stored in the cooler for less than 1 hour. Potentially hazardous food that is to be cold shall be held at 41f or below. To correct move the noted items to the bottom cooler to rapidly cool them to 41f or below and discontinue storing the food over the fill line. Corrected: person in charge moved the noted food to the main cooler to rapidly cool it to 41f and replaced the items with product that was below the fill line
Critical Ready-to-Eat, Potentially Haza N/A N/A N/A Observed an inconsistent date marking system in use throughout the facility. Potentially hazardous food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded when held at a temperature of 41�f or less for a maximum of 7 days. (pf) to correct put a consistent date marking system into place for use in the facility. ,
Critical Backflow Prevention Device, Wh N/A N/A N/A Observed the following: 1. Asse 1056 removed from the mop sink chemical tower set up. 2. Observed a hose with a sprayer attached to the faucet equipped with an atmospheric vacuum breaker. A plumbing system shall be installed to preclude back flow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the food establishment, including on a hose bib if a hose is attached or on a hose bib if a hose is not attached and back flow prevention is required by law, by: (a) providing an air gap as specified under # 5-202. 13 (p); or (b) installing an approved back flow prevention device as specified under # 5-202. 14. (p) to correct reinstall the asse 1056 and provide a vented t to the faucet equipped with an atmospheric vacuum breaker. ,
Normal Good Repair and Proper Adjustm Equipment prep area cooler In poor repair Observed the following equipment in poor repair: 1. Chef drawer under the cook top has a sagging bottom drawer. 2. Chef drawer under the cook top has a torn gasket. 3. Three door prep cooler has two torn gaskets near the cook line. 4. Downstairs walk-in freezer is leaking water and causing a major ice build up in the cooler. 5. Downstairs walk-in freezer no longer has a gasket. 6. Left side top loading cooler on the cook line is leaking water into the bottom cooler and then leaking water onto the floor. Equipment shall be maintained in a state of repair and good condition. To correct repair all the noted coolers and replace all the noted gaskets. ,
Normal Repairing Physical facilities Floor(s) prep area floor In poor repair Observed the following: 1. Ceiling in the prep area by the cook line and the coolers to have holes in the ceiling and or peeling paint. 2. Floors throughout are in very poor repair. Physical facilities shall be maintained in good repair. To correct: 1. Repair the ceiling and peeling paint. 2. Repair or replace the flooring. ,