PAUL'S KITCHEN
116 N 4 AVE
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 1 health inspection reports
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All Inspection Reports
Inspection on 9/16/2024
High Priority
4
Intermediate
4
Basic
7
Total
15
Disposition: Met Inspection Standards
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice bin on the soda machine in the wait station area soiled.
- 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair. Ceiling in the dry storage area showing water damage and leaking a small amount of water. Waters only leaking on the the floor not on food or food contact areas.
- 06-09-1:Basic - Commercially processed reduced oxygen packaged salmon bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Owner discarded the salmon.
- 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Both exit doors in the dry storage area.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exhaust fan next to the cook line soiled. Top of the reach in freezer next to the cook line soiled.
- 14-17-4:Basic - Walk-in cooler shelves with rust that has pitted the surface.
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Walls in the cook line area soiled.
- 12A-25-4:High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched their face then a clean cutting board without washing their hands. Employee sanitized the cutting board and washed their hands. **Corrected On-Site**
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell egg stored over a container of marinara in the walk in cooler. Owner removed the eggs. **Corrected On-Site**
- 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged salmon bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Owner discarded the salmon.
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Bleach and sanitizer bucket stored next to clean pans on a shelf under a a preparation table in the kitchen. Operator moved to proper area separating the chemical from the pans. **Corrected On-Site**
- 11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed handouts to the operator
- 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. Provided form to the operator. Operator filled out one form before the end of the inspection. **Corrective Action Taken**
- 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Raw shell eggs stored at room temperature on the cook line with a time mark on time as a public health control. Establishment has no written procedures for time as a public health control. Emailed and reviewed time a a public health control form. **Corrective Action Taken**
- 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. Cooked potatoes stored in the walk in cooler with no date mark. Owner stated the potatoes were cooked on 9/14. Cooked beef stored in the walk in cooler with no date mark. Owner stated the beef was cooked on 9/11. Owner placed a date on the items. **Corrected On-Site**
Food safety inspection conducted on 9/16/2024 revealed 15 total violations (4 high priority, 4 intermediate, 7 basic).