Grand View Restaurant

Official wording

No rodents, insects, birds, or animals

Inspector’s notes

Multiple drain flies were observed in the bar and some in the preparation area. [CA] Eliminate all insects and rodents from the facility by a legal method.

In plain English

The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.

Official wording

Signs posted; last inspection report available

Inspector’s notes

The county’s current Environmental Health permit was not posted on public view. [CA] The most current Environmental Health permit must be posted on public view at all the time A copy of the most recent inspection report was not found on file. [CA] Copy of the most recent inspection report must be kept on file and should be given to anyone for review upon request.

In plain English

A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.

Official wording

Proper reheating procedures for hot holding

In plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

Official wording

Food storage: food storage containers identified

Inspector’s notes

Many food products on boxes were stored in one of the containers located outside the facility [CA] All the food ingredients stored inside the container must immediately be relocated inside the facility. The container is not approved food storage area.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

Official wording

Proper hot and cold holding temperatures

Inspector’s notes

Some potentially hazardous foods stored on the preparation fridge located next to the cook line including diced tomato, cheese, and cooked chicken were measured between 45°F and 50 °F. [CA] All potentially hazardous foods like meat, seafood, poultry, dairy products, cooked vegetables, cooked cereals, greens, and diced tomatoes shall always be held at 41°F or below or at 135°F or above. Please monitor the temperature and use of the refrigeration unit regularly

In plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

Official wording

Hands clean, properly washed; gloves used properly

Inspector’s notes

On the two compartment warewash sink that also is being used for handwashing in the wash area, the soap dispenser was empty. The paper towel dispenser is also installed on the other side of the room above the preparation sink. [CA] Refill the wall-mounted soap dispenser immediately. Until the wall-mounted soap dispenser is refilled/fixed, provide a pump-type soap dispenser. The facility manager provided a pump-type soap dispense (COS). Please relocate the paper towel dispenser next to the soap dispenser.

In plain English

Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.

Official wording

Thermometers provided, accurate

Inspector’s notes

Some of the thermometers inside the fridge are not working. [CA] Repair the non-working thermometers with a new one.

In plain English

Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.

Official wording

Food storage: food storage containers identified

Inspector’s notes

Many food products on boxes were stored directly on the floor or on milk crate back in the storage area. [CA] To prevent insect hiding and breading and for easy cleaning of the floor area, please store all food products at least six inches off the floor on an approved shelf or dunnage rack.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

Official wording

No rodents, insects, birds, or animals

Inspector’s notes

Multiple houseflies and drain flies were observed in the preparation area and some in the front dining area. [CA] Eliminate all insects and rodents from the facility by a legal method.

In plain English

The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.

Official wording

Food separated and protected

Inspector’s notes

Raw food products like beef were stored above fish and eggs inside the walk-in cooler and in the preparation fridges. [CA] To prevent possible contamination, food products must be stored from top to bottom according to the required cooking temperature.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

Official wording

Plumbing approved, installed, in good repair; proper backflow devices

Inspector’s notes

Drainpipes from the ice machine other equipment in the kitchen are immersed inside the floor sink. [CA] To prevent backup of sewage, please provide at least one inch gap between the drainpipe and the floor sink.

In plain English

The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.

Official wording

Floor, walls, ceilings: built,maintained, clean

Inspector’s notes

Part of the wall behind the ice machine in the kitchen is damaged. [CA] Repair the FRPs and seal the damaged structure.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.