Business Name: Score out of 100
Domino’s Pizza Spring Creek: 89
There was an open container of marinara sauce left sitting out on the counter at 68F. The operator placed it in a container in a nearby reach-in cooler and will discard at 4 p.m. There are several containers of sliced mushrooms left uncovered in the walk-in refrigerator. The sanitizer bucket was not set up at the start of the inspection. The brush used to wipe cornmeal off the preparation counter is hung above the hand washing sink and caked with debris. Increase the frequency of cleaning and sanitizing it. Linoleum is worn and has deteriorated in some areas. The drain for the three-comparment sink should be shortened to at least 1 inch above the floor grade to prevent back-siphonage.
Subway of Spring Creek: 96
Sealed bags of food product stored in Stearlite drawers are sitting on the ground. Single-serve items are stored under the waste line for the front hand sink. The operator reorganized it to prevent contamination. Water pressure at the rear hand sink is low. The floor sink under the soda machine is dirty and must be cleaned. The rear storage space is cramped, but keep personal belongings separate.
Ramon Zugazaga Catering: 100
JR’s Bar: 98
The dishwasher drain line should be shortened to at least 1 inch above the floor grade. Pay attention to dirty floors under the counters and equipment.
JR’s Restaurant: 95
All units containing potentially hazardous foods were holding at 41 or below; maintenance was actively servicing empty units at the time of the inspection. Ensure they all have thermometers in them. The operator was thawing meat in an ice water bath at the time of the inspection. This is not an appropriate thawing method. The sanitizer concentration in buckets was low. The drain line from the ice bins has excessive build-up. Clean and sanitize. Tile is chipped throughout the establishment.
Chef Cheng’s Chinese Restaurant: 71
There were open beverage containers on the shelf above the food preparation counter. The kitchen does not have a single-compartment hand sink. The sink near the door being used as a hand sink was full of dirty dishes on one side and being used to devein shrimp on the other. It was cleaned and sanitized during the inspection. Dirty dishes should never be placed in hand sinks or dedicated food preparation sinks. The operator reorganized the storage during the inspection, as potentially hazardous raw food of animal origin was stored above ready-to-eat foods. The operator has multiple large containers of laundry detergent stored under the dishwashing station. There are no laundry facilities on the premises and there is no need for such product on the premises. Remove it immediately. There is a large stock tank with a hinged wooden lid filled with brown, greasy-looking water. The operator said this is used to clean hood vents, and water and detergent are changed monthly. Vents should be cleaned in an existing sink, using fresh water each time. It should be drained after each use. Empty the tank and remove it from the premises within 24 hours. There is a garden hose with a sprayer connected to the water line on the pot sink to spray down kitchen floors. There is no back flow prevention evident. Kitchen staff left out raw chicken on the counter to thaw. The operator stated this was the usual practice. Staff was instructed to relocate chicken to the refrigerator. The operator is re-using large tin cans to hold food on the preparation line. These are not easily cleanable and should not be re-used. Cardboard boxes are being used to drain fried foods. These boxes previously held raw foods and cannot be cleaned and sanitized. Do not use them. Multiple open containers were found in the refrigerators and storage room. Cloth towels and aprons were found on top of fried and frozen foods in the refrigerators. This may promote bacterial growth. There is no measurable sanitizer in buckets or spray bottles during the inspection. When asked about the type of sanitizer used, the operator pulled out a gallon bottle of detergent. Remove all cardboard and wood in the refrigeration units. Do not line any shelves with cardboard. Two residential chest freezers in the back should be replaced with commercial models. There is noticeable debris on the drip plate and red food coloring observed on the inside of the ice machine lid. The flooring throughout the kitchen is in disrepair. Standing water was found in the dish area. Rough, unsealed concrete is difficult to keep clean and may lead to structural damage. There is a large hole in the wall under the two-compartment sink and exposed insulation on the exterior of the front walk-in refrigerator.