Tom's Place

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

Inspector’s note: Observed approximately 15-20 various dead insects (crickets, flies, centipedes) on the floor around the perimeter of the basement area. Instructed to remove dead insects and clean and sanitize affected areas at adequate frequency that prevents build up and attraction of other pests and maintain.

In-use utensils weren’t stored properly.

Inspector’s note: Observed in-use utensils (spatulas, spoons) stored in room-temperature sanitizer solution at the main cook line. Instructed to store in-use utensils on a clean, santitized surface or submerged in water at 135.0f or above between uses and maintain.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Observed floor beneath 3-compartment sink and behind grease trap to be soiled with dried food debris and other soils. Instructed to clean floors beneath equipment at adequate frequency to prevent build up of dried food debris and other soils and maintain.

Ventilation or lighting was inadequate.

Inspector’s note: Observed build-up of grease drip along top rim of ventilation hood system (directly above food-contact surfaces of cooking equipment). Instructed to maintain ventilation hood system of sufficient capacity to prevent grease or condensation from collecting on walls, ceilings, and portions of ventilation hood system directly above cooking equipment.

Wiping cloths weren’t used or stored properly.

Inspector’s note: Observed wet wiping cloths on several prep surface areas. Instructed to properly store wiping cloths in a sanitizing solution between uses to prevent contamination of equipment & food. Must maintain

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

Inspector’s note: Observed food debris and splash in the interior of the microwave. Instructed to clean and maintain.

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

Inspector’s note: Observed milk crates being used as shelving throughout the basement storage area. Must remove and provide shelving that is 6" off the floor and provides floor accessibility to ensure adequate facility cleaning.

Equipment and surfaces were dirty.

Inspector’s note: Observed food debris in the bottom interior of 1-door freezer. Instructed to clean and maintain.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Observed water-stained ceiling tiles throughout the grill/kitchen and dish washing area. Instructed to replace the stained ceiling tiles.

Plumbing problems, or missing protection against backflow.

Inspector’s note: Observed loose cold-water handle at front kitchen prep area handwash sink. Instructed manager to repair and maintain.

Ventilation or lighting was inadequate.

Inspector’s note: Observed light dust on the vents and in vent system above cooking equipment; clean to remove.

Food wasn’t protected from contamination during prep, storage, or display.

Inspector’s note: Violation Codes: 3-307.11 Inspector Comments: MUST PROVIDE A SPLASHGUARD AT 1- COMPARTMENT SINK NEXT TO PREP TABLE.

Not enough equipment, or the wrong method, to cool and hold food at safe temperatures.

Inspector’s note: Observed no hot holding equipment must provide and have at 135.0f or above.(priority 7-38-005)

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

Inspector’s note: Observed an appx."1/2-3/4" gap along bottom of front entry door. Must make door tight fitting.

Food wasn’t protected from contamination during prep, storage, or display.

Inspector’s note: Observed an opening into prep area must provide a barrier to prevent entry into food prep area and maintain.(priority foundation 7-38-005)

Food wasn’t protected from contamination during prep, storage, or display.

Inspector’s note: Must provide a splashguard at 1- compartment sink next to prep table.

Dishwashing equipment wasn’t set up, maintained, or used correctly.

Inspector’s note: Observed incorrect sanitizing test kit for checking ppm's solution at 3- compartment sink.must provide and maintain.(priority foundation 7-38-005)

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Must caulk undersides of countertops in prep area and gaps at window frames in dining area.