Food for Thought is frequently full of surprises and this week is no exception. Top performer plaques line the walls of one of our low performers, but we like to start things out with the good news so, we begin with our two perfect scoring restaurants.
|Food for Thought 8.19|
The golden arches are on top again this week. This time it's the McDonald's at 8011 Slide Road. Mickey D's had zero critical violations at the time of their last inspection. Also, it's a gold medal, homerun, grand slam... whichever sports term you want to use, for Jake's Sports Cafe at 5025 50th Street. Also with zero critical violations, Jake's is our second top performer.
Our first low performer is Rockfish Seafood Grill. Rockfish had five critical violations when health inspectors suprised them with a visit.
All critical violations were corrected on site. A manager told NewsChannel 11 they take each inspection as a learning experience and strive to improve.
Our next low performer is no stranger to Food for Thought but only because before now, they have been a top performer four inspections in a row. Giorgio's Pizza at 1018 Broadway Avenue is our second low performer. Giorgio says, "I have nothing to hide. We're proud of what we do here." With that, Giorgio himself took us inside his pizza kitchen to address each violation.
First: lasagne fresh out of the oven cooling at room temperature. Health inspectors require food to cool on ice. Giorgio says, "We've been doing that for 20 years, but if they want the other way, God bless. We'll do it that way."
Giorgio's earned its next violation for ham stored in a reach in cooler above the required 45 degrees. Giorgio says, "During lunch, we're very busy. It's very hard to keep it (the cooler) shut, but we told them (employees) to keep it shut as much as possible."
As for the personal drink in the food prep area, Giorgio replies, "I'll take the heat for it. I apologize. It was my fault."
Giorgio's last critical violation was for deli meat without a datemark. Giorgio says, "Everything is datemarked. We're always very careful about that."