BLACKSTONE GRILL
FAILThursday, October 29, 2009 at 2:46 PM
Violations Cited
02-3-602.11-.12/3-302.12
Food Container Labels
BASEMENT- re-label food bins-labels are worn-( flour etc )
Why This Matters
Improper labeling can lead to using wrong or expired ingredients
Code Requirements
Immediate correction required. Follow health code section . Implement proper food labeling procedures. Train all staff. Document corrective actions taken.
15-4-202.16
Non-Food Contact Surfaces
BASEMENT-PREP TABLE (with slicer ) REMOVE rust & resurface (paint_non toxic paint) bottom shelf--
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section . Implement proper food safety procedures. Train all staff. Document corrective actions taken.
32-6-301.11-02.11
Hand Cleaner Drying Tissue Signage
BASEMENT-at inspection NO SOAP OR TOWELS at handsink-CORRECT-
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section . Implement proper personal hygiene procedures. Train all staff. Document corrective actions taken.
36-6-201.11
Floors Designed Constructed Installed
BASEMENT-prep area- replace / patch missing floor tiles -
Why This Matters
Poor facility maintenance can harbor pests and prevent proper cleaning
Code Requirements
Smooth, non-porous surfaces; Properly sloped to drains; No gaps or cracks; Maintained clean
37-6-201.11
Walls/Ceilings Designed Constructed Installed
BASEMENT-replace missing ceiling tiles in prep area-
Why This Matters
Poor facility maintenance can harbor pests and prevent proper cleaning
Code Requirements
Smooth, washable surfaces; No holes or damage; Light-colored in food areas; Clean condition
38-6-202.11
Fixture's not properly shielded
BASEMENT-provide the protective light tubes on ceiling lights in prep area--
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section . Implement proper food safety procedures. Train all staff. Document corrective actions taken.