PENTHOUSE/MODISH RESTAURANT AND BAR

Observed pink debris in direct contact with ice along the shield inside the ice machine . CA: Advised PIC Equipment food-contact surfaces and utensils shall be clean to sight and touch. COS: PIC burned the ice and sanitized the ice machine during time of inspection

Observed walk-in cooler latch in disrepair allowing air flow to escape during peek hours of operation if not pushed closed. CA: Advised 1. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule.

Observed several TCS food items measuring temperatures above 41*F stored inside the walk-in cooler and prep top cooler. CA: Advised PIC Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. COS: PIC discarded food items during time of inspection due to cook date

Observed pasta noodles, marinated raw chicken wings, mac n cheese, cooked beef suya prepared 08/20 at 10pm not properly cooled down within the 6 hour time frame. CA: Advised PIC 1. Cooked time/temperature control for safety food shall be cooled:

(i) Within 2 hours from 135°F (57°C) to 70°F (21°C); P and

(ii) Within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or less. P

2. Time/temperature control for safety food shall be cooled within 4 hours to 41°F (5°C) or less if prepared from ingredients at ambient temperature, such as reconstituted foods and canned tuna. P

3. Except as specified under paragraph 4 of this subsection, a time/temperature control for safety food received in compliance with laws allowing a temperature above 41°F (5°C) during shipment from the supplier shall be cooled within 4 hours to 41°F (5°C). P

4. Raw eggs shall be received and immediately placed in refrigerated equipment that maintains an ambient air temperature of 41°F (5°C) or less. COS: PIC discarded food items

Observed hot water at the only hand sink in the main kitchen measuring 77*F. CA: Advised PIC hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the food service establishment. PIC contacted servicer during time of inspection

Observed walk-in cooler latch in disrepair allowing air flow to escape during peek hours of operation if not pushed closed. CA: Advised 1. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule.

2. Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.

3. Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate food when the container is opened.

Observed several TCS food items measuring temperatures above 41*F stored inside the walk-in cooler. CA: Advised PIC Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. COS: PIC discarded food items during time of inspection due to cook date

Observed heavy organic matter growth along the white panel inside the ice machine in direct contact with ice during time of inspection. CA: Advised PIC equipment food-contact surfaces and utensils shall be clean to sight and touch. COS: Food employee burned the ice and sanitized the panel during time of inspection

Observed walk-in cooler measuring 43F unable to maintain TCS food items at 41F or below. CA: Advised PIC equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule.

2. Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.

3. Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate food when the container is opened. PIC has been advised to place food items on ice until repairs are able to be made

Observed rice and peas, seafood dip, chicken eggs rolls and cooked chicken wings measuring temperatures above 41*F prepared 07/02 at 7pm not properly cooled down within 6 hour time frame. CA: Advised PIC 1. Cooked time/temperature control for safety food shall be cooled:

(i) Within 2 hours from 135°F (57°C) to 70°F (21°C); P and

(ii) Within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or less. P

2. Time/temperature control for safety food shall be cooled within 4 hours to 41°F (5°C) or less if prepared from ingredients at ambient temperature, such as reconstituted foods and canned tuna. P

3. Except as specified under paragraph 4 of this subsection, a time/temperature control for safety food received in compliance with laws allowing a temperature above 41°F (5°C) during shipment from the supplier shall be cooled within 4 hours to 41°F (5°C). P

4. Raw eggs shall be received and immediately placed in refrigerated equipment that maintains an ambient air temperature of 41°F (5°C) or less. COS: PIC placed some items inside the reach-in freezer and on ice baths for rapid cooling during time of inspection

Observed heavy food splatter inside the microwave in the main kitchen. CA: Advised PIC equipment food-contact surfaces and utensils shall be clean to sight and touch. COS: PIC cleaned during time of inspection

Observed cracked tiles holding standing water in the main kitchen in need of repair. CA: Advised PIC all physical facilities shall be maintained in good repair.

Observed hot water measuring 82F at the handsink during time of inspection. CA: Advised PIC Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the food service establishment, minimum 100F

Observed dripping faucets at the meat sink and 3-compartment sink in need of repair. CA: Advised PIC A plumbing system shall be repaired according to law; P and maintained in good repair

Observed grease build-up along the side of the fryer and along the green rack holding dishes in the main kitchen. CA: Advised PIC nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

Observed black debris build-up along the racks inside the walk-in cooler in need of cleaning. CA: Advised PIC nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues

Observed cracked tiles holding standing water in the main kitchen in need of repair. CA: Advised PIC all physical facilities shall be maintained in good repair.

Observed expired CFSM during time of inspection. CA: Advised PIC A CFSM certificate which has expired, been revoked or suspended shall not be posted in the food service establishment.