TRUE FOOD KITCHEN

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. A pan of mashed potato (cooked at 9:10am, 92-98F at 1:25pm - Cooling) in walk-in cooler.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. A pan of mashed potato not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours.

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. A full 6 inches in depth hotel pan of mashed potato cooling in walk-in cooler not reached to 70 F from 135F within 2 hours. Discussed with operator about proper cooling method at time of inspection.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled with old food debris. Cutting board stained on reach-in cooler at cook line. Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. A employee drink with no lid stored on prep table at food prep station. Operator discarded drink. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee backpacks stored on pasta bins and bag of flour in back kitchen. Operator moved personal items to office. Corrected On-Site

Basic - Presetting of unwrapped silverware and/or tableware outdoors. Employee removed unwrapped silverware from tables at outdoor dining area. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. White cutting board in prep area heavily soiled with food debris. Chef removed and discarded Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Perforated pan in hand washing sink behind bar. Bartender removed at time of inspection Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Running water for ice cream scoop on line 130F Repeat Violation

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer bucket stored on floor behind bar. Chef relocated to proper shelf Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked shrimp (45F - Cold Holding); raw fish (48F - Cold Holding) Items placed on ice for rapid chill re-temperature Cooked shrimp 41F. Raw fish 40F. Corrected On-Site

Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife stored in between reach in cooler side wall and pans inside reach in cooler. Chef removed and placed knife with dishwasher. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging on oven door handle. Chef removed tong and placed at dishwasher. Corrected On-Site

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Handle of spoon laying on rice inside reach in cooler on cooks line. Chef removed spoon from rice and placed at dishwasher. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensil's stored in water at 117F. On cooks line.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee drink stored inside reach in cooler. Chef removed and discarded drink. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board underneath 3 compartment sink has stains and is no longer cleanable.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs stored overtop cheese inside walk in cooler. Manager removed and properly stored eggs. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging handle of grill. Employee removed and properly stored tongs. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets inside refrigerator across from blast chillers are soiled with food debris.

Basic - Presetting of unwrapped silverware and/or tableware outdoors. Plates stored outside. Manager removed plate's and placed at dishwasher. Corrected On-Site

High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Utensils stored in water at 98F. Chef heated water to 143F. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw trout cold holding at 48F. Tofu cold holding at 51F. Manager placed items inside blast chiller. Corrective Action Taken

Basic - In-use wet wiping cloth/towel used under cutting board. Wet cloth underneath cuttings board on cooks line. Manager discarded cloth. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses. Corrected On-Site Repeat Violation

Basic - Soiled dry wiping cloth in use. Soiled dry cloth sitting on cutting board.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Avocado's unwashed before preparation.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. All items placed inside blast chiller. Cooked shrimp 51F retemp 43F. Raw beef 46F retemp 44F. Cooked onions 49F retemp 44 F Cooked rice 49F retemp 44F. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on cooks line are stained.

Basic - Equipment and utensils not properly air-dried - wet nesting. Dishes stacked on top of each other preventing proper air drying on shelves across from walk in cooler.

Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging on pizza oven handle. Employee removed tongs and properly stored them. Corrected On-Site

Basic - Wiping cloth sanitizing solution stored on the floor. Employee removed and properly stored sanitizer bucket. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Container of food used for cooking has no labeling of ingredients on cooks line. Manager added proper labeling to container Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Fan and garbage can blocking bar employee hand wash sink, corrected, operator moved items during inspection. Corrected On-Site

Basic - Wet mop not stored in a manner to allow the mop to dry.