Ricky's All Day Grill

Cited June 26,2023, , Cited June 23,2026, **Brown residue was observed on several soup scoops that had already been washed and hung to air dry. Ensure all equipment is inspected after dishwashing to verify effective dishwashing., , **A broken wire strainer with a frayed edge was observed hung to airdry. Inspect strainers for damage and discard when broken., , **Several dry food bins and food containers in the walk-in cooler were observed to be in an unsanitary condition with buildup of grime on the high touch edges. Ensure regular cleaning and sanitizing of food containers

Cited June 26,2023, , Cited June 23,2026, **Multiple areas of the facility were observed, indicating inadequate cleaning practices including but not limited to:, -Accumulation of grease and food debris under the cookline equipment., -Build up of grime on the kitchen backdoor., -Build up grime under the ice sink in the bar service area., -Build up water splashes and soap residue on the glass partition between the dish rack and handwashing sink in the kitchen., Ensure all surfaces, and hard-to-reach areas are cleaned and sanitized.

**Brown residue was observed on several soup scoops that had already been washed and hung to air dry. Ensure all equipment is inspected after dishwashing to verify effective dishwashing., , **A broken wire strainer with a frayed edge was observed hung to airdry. Inspect strainers for damage and discard when broken., , **Several dry food bins and food containers in the walk-in cooler were observed to be in an unsanitary condition with buildup of grime on the high touch edges. Ensure regular cleaning and sanitizing of food containers, , **Several food container lids stored on a cart at the back of the kitchen were observed to be broken and no longer closing food containers tightly. Ensure all damaged lids and containers are replaced.

**Build-up of food residue was observed on several areas of the meat slicer, including on the back of the slicer blade where the residue was easily scrapped off indicating inadequate cleaning. , Ensure the meat slicer is thoroughly cleaned and sanitized, paying close attention to hard-to-reach areas where food can get stuck., , **The ice machine was observed to have some residue on the interior sides. Ensure the ice machine and container used to store ice scoops are cleaned on a regular basis., , **The interior surface of the pop gun in the bar service area had a build-up of residue. Discard the pop gun and replace it with a new one., , ****The cutting board next to the kitchen door is rutted, moldy and no longer easy to clean. Repair or replace the cutting board to prevent contamination of food.

** The staff washroom floor was dirty with a black film of grime, toilet paper bits were scattered on the floor, the door had a build up of grime. Ensure the washroom is thoroughly cleaned and sanitized, including floors, fixtures, and high-touch surfaces such as doors.

**Multiple areas of the facility were observed, indicating inadequate cleaning practices including but not limited to:, -Accumulation of grease and food debris under the cookline equipment., - Accumulation of grime on the fan cover in the walk-in cooler, -Build up of grime on the kitchen backdoor., -Build up grime under the ice sink in the bar service area., -Dust accumulation on the fan cover in the walk-in cooler., -Build up water splashes and soap residue on the glass partition between the dish rack and handwashing sink in the kitchen., Ensure all surfaces, and hard-to-reach areas are cleaned and sanitized.

* - the knobs, wires, and controls for the oven were caked in thick black grease, grime, and filth. Thorough cleaning required. All equipment must be maintained in a clean and sanitary manner (even if not functional).

** - raw meat (burger, raw ?steak) was stored above AND beside uncooked bell pepper, cook line cooler., ** - raw meat such as steak was stored above ready-to-eat roast beef in the walk in cooler. , Do not store raw meat above or beside: vegetables, cooked foods, or ready-to-eat foods at any time to prevent potential contamination., ** - food and/or food related items were stored on or near the handsink and was subject to potential contamination. Please keep area around handsinks free of food/food equipment.

** - chemical spray bottles (not all, just a few) were missing labels to denote interior contents to prevent dangerous and/or accidental mixing of chemicals

** - package of high risk sausage was stored on a cart at room temperature, no method of temperature control observed. Temperature was 20'C on the surface, the internal temperature was measured and verified at 18'C. Discarded during inspection., ** - a package of hashbrowns was observed on the countertop, stored at room temperature with no method of temperature control observed. The internal and external temperature was measured and verified at 20'C. Please retrain staff to ensure rehydration of hashbrowns occurs in the cooler if not used immediately to ensure bacteria growth is prevented. Discarded during inspection.

** - Improper ice bath usage was observed: eggs and other high risk foods were stored on top of the ice bath and not properly set into the ice and water (concept of a bath). Please retrain staff. , ** - cooler in the wait staff area containing milk and desserts was measured and verified as 10'C. PHI went back to cooler over the course of the inspection to determine if there was a temperature change (ie. defrost), temperature remained at 10'C, should be at a temperature of 4'C or less. Empty the cooler of high risk food contents -adjust/monitor/repair. Do not use for high risk foods until such time the cooler is able to maintain a temperature of 4'C or less., ** - high risk foods such as cooked turkey, cooked sausage, etc. were stored above the fill line in the line cooler and also in containers above the lids far above the fill line on top of the cooler inserts. Please retrain staff to ensure that all high risk foods are stored below the fill line in counter coolers. The line is visible on many of the inserts.

** - dishwasher was not cleaning dishes properly. Cycle was run 2x the food that was not "stuck" to the dishware (easy to remove) remained on the dishes. PHI requested that the dishwasher is serviced to determine if the sewage backup was also affecting the dishwasher OR a separate issue with the dishwasher was occurring and the dirty water was not cycling out.

** - a dirty/used knife was stored on the magnetic knife holder and not cleaned before stored, * - unused lids stored under a food prep table were dirty and not thoroughly cleaned before storage.

* - drain flies/sewer flies observed around the grease trap. Thoroughly clean floors under and around grease trap, the drain in the dishwashing station, and the grease trap to abate fly issue., * - ant population observed in the dishwashing station. Please contact a licensed pest control company to remove ant population. Please thoroughly clean the thick buildup of grease outside the back door to prevent attracting more pests into the facility.

** - localized sewer back up was occurring during the course of inspection: sink was filled with fluid that was very slowly draining. The empty sink beside exhibited fluids coming up from the sink drain and starting to fill the second sink., * - hot water tap at the bar was observed to leak water. A faucet in the men's washroom is leaking water. Please repair.

* - underside of the shelf above the toaster was black with soot, smoke, grime etc. Please clean thoroughly and add to the cleaning schedule., * - the knobs, wires, and controls for the oven were caked in thick black grease, grime, and filth. Thorough cleaning required. All equipment must be maintained in a clean and sanitary manner (even if not functional).

* - broken lids and broken containers were observed stored under the food prep table - please remove/discard/replace, * - cutting boards that were overworn, overused, pitted, and/or no longer cleanable were observed. Please remove/discard/resurface/replace

* - fuzz/dust/debris were noted on the canopy exteriors, the fire suppression nozzles, the ceiling diffusers and the ceiling. Please remove/clean, * - the floors of the bar exhibited a buildup of dirt and grime, please thoroughly clean

**- the handsink on the cook line was not accessible and was blocked. It lacked soap. One of the staff members installed more soap without prompting from PHI

**- handsink was blocked on the main cook line and was not easily accessible for frequent and proper handwashing.

**-take out single use disposable utensils, lids, etc. were stored under handsink plumbing (wait station) and on dirty surfaces such as dirty cardboard

**- PHI could not locate test strips for sanitizer during course of inspection

**-back kitchen handsink was leaking water from the faucet, **-sink in a customer washroom had a full leak of water (not just dripping) from the faucet and the faucet could not be turned off effectively.,

**-other items of cleaning needed: rolling cart, ticket machine, all customer edge touch points, the bar is still filthy and strong odors emanate, Ice machine lid, and much of the other cleaning pointed out has yet to occur

**- bar cooler temperature was warm ~ 9’C. Ensure no high risk foods are stored within. The motor was choked with dust and debris., **- Do not use plastic wrap as a “tie” on the handles of pans to indicate pans for special use – the plastic was melted and filthy. , **- containers, coffee carafes, cooler inserts, spatulas, fryer baskets are in very poor repair/condition: pieces of plastic, rubber, and even metal missing – all food equipment in use must be in good repair and condition that will not contaminate the food with foreign objects. Even the insulated containers for eggs were in poor broken condition., **-The meat patty presses/weights had missing handles which were replaced with homemade handles that are not only difficult to clean, but a worker safety issue., **-more than one cutting board was overworn, pitted, and not maintained in a sanitary condition. Repair/replace. , **-do not use duct tape on food equipment at any time. All surfaces in a food preparation or bar area must be constructed in a manner that is smooth, cleanable, non absorbent, and durable., **-fryer baskets in use were not cleaned from previous use (build up) and pieces of metal were missing from the basket,

**-ice scoop was dirty and had a build up of grime on the exterior of the scoop, the scoop was then stored on the dirty surface of unfinished wood shelving. , **- bar glassware observed onsite not properly cleaned: clear lip prints were observed on a rim , of wine glass that was stored with clean glasses., **-many examples small equipment observed was used and stored dirty without cleaning the item first,

**-food equipment was put away in an unclean condition such as pots, pans, burger weight presses, the containers to hold ketchup cups in the wait staff area, the utensil holders, the coffee carafes were filthy, the dipper well, etc. , **-stove top, over front, the lid and body of the egg poacher, the waffle maker, and various pots and pans were not cleaned regularly, the grease and soot building up in a thick mass., **-bar sanitation was poor: spilled liquids on the floor, in the bar bottle storage, on surfaces, cupboard doors, and counters. A strong rotting odor was observed by PHI when in the bar area, **-shelving throughout the kitchen in the front kitchen, back kitchen, and in the walk in coolers need cleaning, **-fans in the walk in cooler were full of fuzz, grime, and a mold like substance, **-the lids to the steam table in wait station were very dirty and were not cleaned – build up observed, **-water basins for steam tables in general were very dirty, **-used knives/dirty were stored back on magnetic block, **-Glassware for the customers were stored in dishwasher trays that were filthy and built up with grease and food debris

**-customer areas were not maintained in a sanitary condition: child high chairs, the doors into the facility, areas the staff lean on (half walls), etc., **-Customer washroom floors, counters, doors, and diaper change tables were not maintained in a clean and sanitary condition.

**-written cleaning schedules are either missing, inadequate for proper use, or staff are not trained in the use of a cleaning schedule.

REPEATED VIOLATION, , 1) A build up of grease and food debris was found outside of the outdoor waste bins. Ensure the areas around the waste bins are cleaned regularly to prevent attraction of pests and the creation of a nuisance. Clean the area around the waste bins.

**- handsink was blocked on the main cook line and was not easily accessible for frequent and proper handwashing., **-cook line handsink paper towel was not accessible (dispenser was not functioning), **-back kitchen handsink paper towel dispenser was either empty or not functioning,

**-customer plastic single-use utensils were stored improperly in wait staff station - please ensure utensils are stored with the handles "up". Do not store utensils in a manner in which a staff member grabs the eating end of the utensil to deploy to customers.

**-remove all children’s toys from the food preparation areas and do not allow those types of items in food preparation areas.

**- PHI could not locate test strips for sanitizer during course of inspection

**-back kitchen handsink was leaking water from the faucet, **-sink in a customer washroom had a full leak of water (not just dripping) from the faucet and the faucet could not be turned off effectively.,

**-do not use unfinished or raw wood in a kitchen. The unfinished wood shelving placed on an ice machine was filthy with a thick build up of grime and grease. All surfaces in a food preparation or bar area must be constructed in a manner that is smooth, cleanable, non absorbent and durable.

**- bar cooler temperature was warm ~ 9’C. Ensure no high risk foods are stored within. The motor was choked with dust and debris., **- Do not use plastic wrap as a “tie” on the handles of pans to indicate pans for special use – the plastic was melted and filthy. , **- containers, coffee carafes, cooler inserts, spatulas, fryer baskets are in very poor repair/condition: pieces of plastic, rubber, and even metal missing – all food equipment in use must be in good repair and condition that will not contaminate the food with foreign objects. Even the insulated containers for eggs were in poor broken condition., **-The meat patty presses/weights had missing handles which were replaced with homemade handles that are not only difficult to clean, but a worker safety issue., **-more than one cutting board was overworn, pitted, and not maintained in a sanitary condition. Repair/replace. , **-do not use duct tape on food equipment at any time. All surfaces in a food preparation or bar area must be constructed in a manner that is smooth, cleanable, non absorbent, and durable.,

**-ice scoop was dirty and had a build up of grime on the exterior of the scoop, the scoop was then stored on the dirty surface of unfinished wood shelving. , **- bar glassware observed onsite not properly cleaned: clear lip prints were observed on a rim , of wine glass that was stored with clean glasses., **-many examples small equipment observed was used and stored dirty without cleaning the item first,

**-food equipment was put away in an unclean condition such as pots, pans, burger weight presses, the containers to hold ketchup cups in the wait staff area, the utensil holders, the coffee carafes were filthy, the dipper well, etc. , **-stove top, over front, the lid and body of the egg poacher, the waffle maker, and various pots and pans were not cleaned regularly, the grease and soot building up in a thick mass., **-bar sanitation was poor: spilled liquids on the floor, in the bar bottle storage, on surfaces, cupboard doors, and counters. A strong rotting odor was observed by PHI when in the bar area, **-shelving throughout the kitchen in the front kitchen, back kitchen, and in the walk in coolers need cleaning, **-fans in the walk in cooler were full of fuzz, grime, and a mold like substance,

**-customer areas were not maintained in a sanitary condition: child high chairs, the doors into the facility, areas the staff lean on (half walls), etc., **-Customer washroom floors, counters, doors, and diaper change tables were not maintained in a clean and sanitary condition.

**-written cleaning schedules are either missing, inadequate for proper use, or staff are not trained in the use of a cleaning schedule.

REPEATED VIOLATION, , 1) A build up of grease and food debris was found outside of the outdoor waste bins. Ensure the areas around the waste bins are cleaned regularly to prevent attraction of pests and the creation of a nuisance. Clean the area around the waste bins.