FIRESIDE RESTAURANT

Observed TCS foods not cold holding at 41°F (5°C) or below inside double door reach cooler. Food items (raw chicken, raw salmon)

COS items placed into reach in freezer to cool, after cooling items will be placed in a different reach in cooler.

The ambient temperature of the cooler recorded at 59°F.

Observed TCS foods not hot holding at 135°F (57°C) or above. -front steam table (curry chicken, curry goat) -Warmer cabinet (curry goat, oxtails)

COS items were placed in oven to reheat.

Observed improper hand washing sink usage. -container stored in sink basin -employee filling pitcher from hand sink

COS Container was removed and employed was educated on hand sink usage.

A handwashing sink shall be maintained so that it is accessible at all times for employee use. A handwashing facility may not be used for purposes other than handwashing.

Observed two food handling employees wearing wrist watches.

COS watches were removed.

Observed two food handling employees without proper hair restraints. -front food service (hair net) -main kitchen (beard restraint)

Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch.

Facility has unpaid food service permit fees.

Invoice provided to PIC.

Facility unable to provide chlorine based test strips for sanitizer.

Observed no paper towels at restroom hand sink. COS paper towels were placed inside the restroom.

Toilet facilities that have exit doors with handles or knobs that must be touched to open, disposable, dispensed paper towels must be provided.

Observed food contact surfaces stored in the sanitizer compartment with 0ppm chlorine.

COS sanitizer compartment was made according to sanitizer instructions, now reading 100ppm chlorine.

Observed food handling employee wearing a wrist watch. COS employee removed watch and washed hands.

Except for a plain ring such as a wedding band food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food.

Observed live flies throughout main kitchen and chemical storage area.

Observed employee phone stored on top of prep top cooler cutting board.

Areas designated for employees to eat, drink, use tobacco products and electronic devices shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination.

Observed bottled beverage with a straw, used for employee consumption, stored next to prep top cooler. Observed water bottles, used for employee consumption, stored directly on top of beverages used for food service.

COS bottled beverage was placed in a single service cup with a lid and straw, water bottles were discarded.

Observed leak from overhead A/C unit in between main kitchen and front food service area. Facility must repair A/C and keep foods covered during transporting of food items from main kitchen to front food service steam table.

Observed food handling employee peeling and cutting carrots without wearing proper hair restraint.

COS employee placed on hairnet.

Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch.

Observed multiple live flies throughout main kitchen.

Observed visible gap at the bottom of the screen door. Observed holes inside screen of the screen door. The screen door needs to be repaired to assist with preventing pest from entering the facility.

Facility does not have most current inspection report posted (Facility received score of 60 U on 7-19-2024).

The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away.

Observed the handle of the scoop used for bulk salt container directly touching the food content.

COS employee placed on gloves and repositioned scoop with the handle facing upwards.

Observed multiple pans and bowls stored with visible water residual. Items must be air dried prior to stacking.

Observed a bag of single service bottles stored directly on the floor.

COS items were moved off floor. Items must be stored: -In a clean, dry location; -Where they are not exposed to splash, dust, or other contamination; and -At least 6 inches (15 centimeters) above the floor.

Observed food employee touch face and clothes multiple times and change gloves during inspection without washing hands. Food employee was informed to wash hands after touching any parts of the body and whenever changing gloves. COS Employee washed hands

Observed TCS foods not hot holding at 135F and above. Time/Temperature Control for Safety Foods shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above. COS TCS foods were reheated to above 165F. See * temperature log below.

Observed raw chicken and cut cabbage that were reported to have been prepped at 8am and noon respectively, which have not attained a temperature of 41F within 4 hours

PIC was unable to Respond correctly to the inspector's questions as they relate to the specific food operation such as hot holding and reheat temperatures.

The PIC could not provide documentation or otherwise satisfactorily demonstrate during the inspection, that all food employees and conditional employees are informed of their responsibility to report to management information about their health and activities as it relates to diseases that are transmissible through food.

Observed employees drinking from plastic water bottles in food service area. CA. Employees may drink from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee’s hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles. COS employee discarded water bottle

Observed no hand soap at main kitchen handwashing station. Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap.

PIC could not provide procedures for cleanup of vomit or fecal accidents. CA. A food establishment shall have procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter.

Observed knives stored as clean not clean to sight and touch. Observed clean food blender stored with food contact surface in contact with heavily soiled shelf. Equipment food-contact surfaces and utensils shall be clean to sight and touch. COS Items were sent to be rewashed.

Observed flies throughout the facility, as a result of back door being left propped open during inspection. CA. Control the entry of flies by keeping outside doors closed.

Observed food employee preparing (peeling carrots) with washing. Discussed with PIC that raw fruits and vegetables shall be thoroughly washed in water, in a sink designated for that purpose only, to remove soil and other contaminants before being cut, combined with other ingredients, cooked, served, or offered for human consumption in ready-to-eat form.