Pokey's 8th Street Grill

Observed dust buildup on walls, ceiling near grill and in kitchen food prep area. Observed cleaning needed to walls, floor underneath stationary equipment in kitchen area.

Observed dust buildup on walls, ceiling near grill and in kitchen food prep area. Observed cleaning needed to walls, floor underneath stationary equipment in kitchen area.

observed buildup of black substance inside of ice machine.

Observed grease buildup on fryers. Observed food debris buildup on inside lids of veg, prep top coolers.

Observed dust buildup on walls, ceiling near grill and in kitchen food prep area.

observed damp wash cloth sitting on salad prep counter for a period of longer than 30 minutes.

All washcloths in use must be stored in a sanitizer solution between uses.

observed buildup of black mold inside of ice machine

Inspect clean and sanitize all surface areas daily and when needed.

Violation Code Reference:

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) 2. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations.

3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Observed cracked floor tiles Observed build up on ceiling vents.

Violation Code Reference 511-6-1.07(5)(a),(b) - Good Repair, physical facilities maintained; Cleaning, Frequency & Restrictions, cleaned often enough to keep them clean (C) (5) Maintenance and Operation.

(a) Good Repair. All physical facilities shall be maintained in good repair.

(b) Cleaning, Frequency and Restrictions.

1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

2. Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of food is exposed, such as after closing.

Observed accumulation on cooler equipment surfaces and growth on cooler door seals.

Inspect clean and sanitize all surface areas daily and when needed.

Violation Code Reference:

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) 2. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations.

3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Observed debris behind coolers on floor behind and or under equipment in hard to see and reach areas.

Inspect, and police, maintain, and inspect all these areas daily and as needed.

Violation Code Reference:

511-6-1.07(5)(a),(b) - Good Repair, physical facilities maintained; Cleaning, Frequency & Restrictions, cleaned often enough to keep them clean (C) (5) Maintenance and Operation.

(a) Good Repair. All physical facilities shall be maintained in good repair.

(b) Cleaning, Frequency and Restrictions.

1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

2. Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of food is exposed, such as after closing.