Food Inspections

Alpha Grill LLC

Inpection Notes

12C - wiping cloths: properly used and stored 511-6-1.04(4)(m) - wiping cloths, use limitation (c) Points: 3 Corrected during inspection?: Yes Repeat: No Inspector Notes: Upon entering the food establishment, wiping cloths were observed to not be placed in the sanitizer bucket in between uses. Cloths in-use for wiping counters and other equipment surfaces shall be: (i) Held between uses in a chemical sanitizer solution. COS: PIC voluntarily placed cloths in the sanitizer buckets and verbally instructed employees to do so for future reference. 15C - nonfood-contact surfaces clean 511-6-1.05(7)(a)2,3 - equipment, food/nonfood-contact surfaces, and utensils, food-contact surfaces of cooking equipment & nonfood-contact surfaces free of accumulations (c) Points: 1 Corrected during inspection?: No Repeat: No Inspector Notes: Observed several gaskets to have an accumulation of debris. Also observed black build-up on the caulking of the hand sink and on the wall to the side of the 3-compartment sink. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. PIC to clean all gaskets, walls and caulking to ensure that build-up and residue does not accumulate. 16A - hot and cold water available; adequate pressure 511-6-1.06(1)(g),(h) - water supply, capacity; pressure (pf) Points: 2 Corrected during inspection?: Yes Repeat: No Inspector Notes: Observed the faucets on the 3-compartment sink to be at a temperature of 86F and 88F. The water source and system shall be of sufficient capacity to meet the peak water demands of the food service establishment. COS: PIC noticed that one of the tankless hot water heaters was powered off and turned it on. Water temperature immediately went up to the minimum temperature range for a 3-compartment sink.

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