Saint's Alp Tea House

Frozen food was thawed the wrong way.

Inspector’s note: 3-501.13: observed improper thawing for meat stored in a basin of the three compartment sink in standing water. Thawing must occur with food placed in the walk-in cooler overnight, or under cold running water. Instructed to maintain correct thawing procedures.

Insects, rodents, or animals were present, or the building wasn’t sealed against them.

Inspector’s note: 6-501.112: observed dead roaches on the floor by the cooking equipment in the rear food prep area and in the women's toilet room on the first floor. Instructed to remove dead roaches, clean and maintain.

Equipment and surfaces were dirty.

Inspector’s note: 4-602.13: observed the cooking equipment under the ventilation hood with grease build up on the exterior surfaces. The lower compartment of the deep-frying units with grease build up. The shelving units under the food prep tables with debris, also the electrical box under the wok station was observed with grease build up. Instructed to clean all mentioned surfaces and maintain.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: 6-501.11: observed cardboard boxes being used on the floor in the walk-in cooler. Also, observed the mop sink closet and the electrical room on the second floor with clutter. Instructed to remove unnecessary items and declutter, organize and maintain mentioned areas.

Frozen food was thawed the wrong way.

Inspector’s note: Observed improper thawing for meat stored in a basin of the three compartment sink in standing water. Thawing must occur with food placed in the walk-in cooler overnight, or under cold running water. Instructed to maintain correct thawing procedures.

Insects, rodents, or animals were present, or the building wasn’t sealed against them.

Inspector’s note: Observed dead roaches on the floor by the cooking equipment in the rear food prep area and in the women's toilet room on the first floor. Instructed to remove dead roaches, clean and maintain.

Insects, rodents, or animals were present, or the building wasn’t sealed against them.

Inspector’s note: Observed approximately 60 or more mice droppings throughout the facility. The following areas the mice droppings are the following: on the floors under the handwashing sink in the rear and front food prep/beverage area, under the shelving units near the walk-in cooler, under the food carts at the front beverage prep area, on the outlet box near the handwashing sink in the front beverage prep area, under the three compartment sink in the front beverage prep area, and underneath where the high chairs for children are stored on the staircase. Instructed to remove the mice droppings, clean and sanitize affected areas and recommended contacting pest control for a service. Priority foundation violation 7-38-020(a), citation issued

Equipment and surfaces were dirty.

Inspector’s note: Observed the cooking equipment under the ventilation hood with grease build up on the exterior surfaces. The lower compartment of the deep-frying units with grease build up. The shelving units under the food prep tables with debris, also the electrical box under the wok station was observed with grease build up. Instructed to clean all mentioned surfaces and maintain.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Observed cardboard boxes being used on the floor in the walk-in cooler. Also, observed the mop sink closet and the electrical room on the second floor with clutter. Instructed to remove unnecessary items and declutter, organize and maintain mentioned areas.

Equipment or surfaces were in poor repair or made of material that can’t be cleaned.

Inspector’s note: Instructed to clean cutting boards daily.

Equipment and surfaces were dirty.

Inspector’s note: Instructed to clean the exterior surfaces of cooking and other equipment in kitchen.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Instructed to clean the floor under cooking equipment.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Instructed to organize and maintain second floor area now used for some storage.

Food wasn’t labeled or wasn’t in its original container.

Inspector’s note: Observed spices out of the original packaging in containers located by the cooking equipment without common name labels. Instructed to label containers for spices that are out of the original packaging.

Wiping cloths weren’t used or stored properly.

Inspector’s note: Observed wiping cloths being stored in the prep area. Instructed to store wiping cloths in a sanitizing solution at all times.

Single-use items weren’t stored or used properly.

Inspector’s note: Observed single service containers being used for food storage in the walk in cooler. Instructed to not use single service items for food storage and only use food storage containers or food storage bags. Observed cardboard being reused as a shelf liner in the walk in cooler. Instructed not to reuse cardboard.

Equipment or surfaces were in poor repair or made of material that can’t be cleaned.

Inspector’s note: Cutting boards in need of cleaning to remove all build up. Instructed to clean and maintain.

Equipment and surfaces were dirty.

Inspector’s note: Observed accumulated grease debris in between the refrigeration units. Instructed to clean.

Plumbing problems, or missing protection against backflow.

Inspector’s note: Unable to locate the back flow prevention device on the ice machine. Instructed to locate or provide.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Observed accumulated dirt and grease debris under the wok station. Instructed to clean.

Ventilation or lighting was inadequate.

Inspector’s note: Hood ventilation in need of cleaning to remove all grease build up. Instructed to clean and maintain.

Food wasn’t labeled or wasn’t in its original container.

Inspector’s note: 3-302.12 observed spices out of the original packaging in containers located by the cooking equipment without common name labels. Instructed to label containers for spices that are out of the original packaging.

Wiping cloths weren’t used or stored properly.

Inspector’s note: 3-304.14 observed wiping cloths being stored in the prep area. Instructed to store wiping cloths in a sanitizing solution at all times.

Single-use items weren’t stored or used properly.

Inspector’s note: 4-502.13 observed single service containers being used for food storage in the walk in cooler. Instructed to not use single service items for food storage and only use food storage containers or food storage bags. Observed cardboard being reused as a shelf liner in the walk in cooler. Instructed not to reuse cardboard.

Equipment and surfaces were dirty.

Inspector’s note: 4-601.11(c) observed accumulated grease debris in between the refrigeration units. Instructed to clean.

Plumbing problems, or missing protection against backflow.

Inspector’s note: 5-204.12 unable to locate the back flow prevention device on the ice machine. Instructed to locate or provide.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: 6-501.114 observed clutter stored on the ground and unnecessary items being stored on the 2nd floor. Instructed to remove all unnecessary items and elevate every thing at least 6 inches.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: 6-501.12 observed accumulated dirt and grease debris under the wok station. Instructed to clean.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Instructed to clean the floor drain under the three comp sink. Also clean the floors under the cooking equipment to remove grease and dirt.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Observed some water stained ceiling tile in all washrooms; replace ceiling tile where needed.

Food and non-food contact surfaces properly designed, constructed and maintained

Inspector’s note: Cutting board at main prep station in need of bleaching or replacing. Must correct and maintain

Food and non-food contact equipment utensils clean, free of abrasive detergents

Inspector’s note: Clean interior of reach in cooler, clean hood ventilation, and side of cooking equipment. Clean and maintain.

Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used

Inspector’s note: Food in seconf floor storage area must be 6 inches of the floor. Correct and maintain.

Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored

Inspector’s note: Any unnecessary articles in storage must be removed or organized. Correct and maintain.

Food and non-food contact equipment utensils clean, free of abrasive detergents

Inspector’s note: Clean interior panel of ice machine on 2nd floor.

Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used

Inspector’s note: Clean floor at cooking line of food debris. Clean floor under shelving in walk-in cooler/freezer. Remove water from floor at prep table.

Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored

Inspector’s note: Remove clutter and unnecessary articles in 2nd floor utility closet. Organize and maintain at all times.

Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used

Inspector’s note: Must clean floor at side of cooking burner in kitchen. Must clean floor drain between the 3 comp sink and dishmachine.

Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored

Inspector’s note: Pottery plant stored above smoothie bar counter. Instructed to remove.