D & G DELI & GRILL
233 E BAY ST
Overall Food Safety Rating
★★½☆☆ (2.8/5)
Based on 2 health inspection reports
All Inspection Reports
Inspection on 12/3/2024
High Priority
6
Intermediate
6
Basic
12
Total
24
Disposition: Met Inspection Standards
Inspection Details:
- 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. Manager secured them **Corrected On-Site**
- 12B-12-5:Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. One open by above to go containers, employee placed lid **Corrected On-Site**
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Wrapping breads **Repeat Violation**
- 14-11-5:Basic - Equipment in poor repair. Torn gasket in both upright freezer
- 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. White cooler by oven, employee placed one **Corrected On-Site** **Repeat Violation**
- 51-18-6:Basic - No copy of latest inspection report available. **Repeat Violation**
- 25-05-4:Basic - Single-service articles improperly stored. Box on floor with to go containers, employee placed them on shelf **Corrected On-Site**
- 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed avocados above milk for coffee, employee rearranged **Corrected On-Site**
- 36-30-4:Basic - Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Crack on wall by front counter **Repeat Violation**
- 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. Faucet in hand sink by triple sink **Repeat Violation**
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. On prep table, employee placed it in sanitizer **Corrected On-Site**
- 21-03-4:Basic - Wet wiping cloths stored in detergent and sanitizer mixed together. **Repeat Violation**
- 12A-27-4:High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked eggs then changed gloves and got cheese for omelet, explained to him and he washed hands, cheese got to 155f left omelet longer when i explained **Corrected On-Site**
- 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 by coffee area
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 47f gyro above fill line, employee rearranged **Corrective Action Taken**
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Cleaners hanging by clean pots and pans, employee moved them **Corrected On-Site**
- 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Faucet by hand sink, employee placed one **Corrected On-Site**
- 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. +200 ppm, test strip almost black, employee made new solution, 100 ppm **Corrected On-Site**
- 16-33-4:Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. For bucket **Repeat Violation**
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. 2 things in it, employee removed them, hand sink in coffee area **Corrected On-Site**
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink by coffee area, employee placed one **Corrected On-Site**
- 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. For new employe, he read it and signed it **Corrected On-Site** **Repeat Violation**
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Pasta salad made yesterday early morning, dated by employee **Corrected On-Site**
- 27-16-4:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Also mop sink Employee turned it on **Corrected On-Site** **Repeat Violation**
Food safety inspection conducted on 12/3/2024 revealed 24 total violations (6 high priority, 6 intermediate, 12 basic).
Inspection on 7/2/2024
High Priority
0
Intermediate
1
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- 11-26-1:Intermediate - - From initial inspection : Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. One new hire working with no Employee reporting form completed - From follow-up inspection 2024-07-02: No change **Time Extended**
Food safety inspection conducted on 7/2/2024 revealed 1 total violations (0 high priority, 1 intermediate, 0 basic).