LONG HOUSE, THE

Fruit and/or drain flies observed in the ware washing area. [CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies.

Rice reheating at the steam table measured at 135F. Cook line employee stated that the container of rice was placed on the steam table approximately 30 minutes prior and that upon order, rice is reheated in the microwave. [CA] Reheating for hot holding shall be done rapidly, and the time the food is between 41°F and 165°F shall not exceed two hours. Discontinue reheating PHF items on the steam table. [COS] Employee reheated rice inside the microwave.

At time of follow-up inspection, hand wash station in the back of the kitchen by the ware washing area was inoperable; faucet head was removed. Owner stated that a plumber was scheduled to repair the sink. [CA] Provide sufficient number and conveniently locate handwash sinks near food prep area or warewashing area. [SA] Owner stated that employees are temporarily washing hands at the far right basin of the three-compartment sink until the hand wash station is repaired. Paper towels and hand soap were provided in a convenient location.

Sanitizing buckets throughout the kitchen measured between 10-50 PPM and appeared oily and murky. Owner stated that solution is changed out three times throughout the day. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium). Change solution more frequently during times of high usage.

Floors and walls within the facility have heavy food debris build up at the time of inspection. [CA] Walls and/or floors in food preparation area shall be kept clean.

Flies noted within the kitchen area and back storage area by the water heater. [CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies.

Beef on metal tray was measured at 89*F within the walk in. Per PIC, the meat has been cooling since 12PM. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] PIC decided to VCD the beef that was cooling.

Hand wash station in the back prep area is blocked with equipment at the time of inspection. [CA] Hand washing facility shall be clean, unobstructed, and accessible at all times. [COS] PIC moved items that were blocking hand wash, now accessible.

Shelled eggs were measured at 57*F at the time of inspection. Per PIC, they have been out for about 1-hour. [CA] PHFs shall be held at 41°F or below or at 135°F or above. Discontinue placing foods in under counter tables in front of cook line. [SA] Eggs were moved into the walk in.

Hand wash station and 3-compartment sink in the back of the facility were clogged at the time of inspection. [CA] Have sinks un clogged and contact contractor if needed. [SA] PIC was able to remove food waste inside of 3-compartment sink and is now flowing.

Light fixture within the hood system is damaged at the time of inspection. Light bulb missing as well. [CA] Make proper repairs within the hood system and change light bulb.

Sanitizer buckets were measured at 0PPM or 200PPM of chlorine at the time of inspection. Cloths are being left out of sanitizer. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).

Large wiping cloth sanitizer bucket stored in handwash sink basin in front service area. [CA] Handwash stations shall be clean, unobstructed, and accessible at all times.

In the walk in cooler, roast beef observed cooling in a deep metal container with the lid on. Roast beef measured between 104-123F. Per operator, roast beef was removed from temperature control at 11:30am. [CA] Properly cool potentially hazardous food's using shallow containers, using no more than 2 inches for solid foods and no more than 4 inches for liquids. Properly store cooling foods in such a way to allow proper air flow. Food may be left uncovered or loosely covered to allow rapid cooling.

Multiple boxes/buckets of food stored on floor of walk in cooler and walk in freezer. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.

Multiple light bulbs observed inoperable on kitchen ventilation hoods. [CA] Replace light bulbs and maintain in good condition.

In the warewash area, floor sink below handwash station observed draining slowly. [CA] Repair floor sink and maintain in good condition.

1) Large open bag of sugar stored on shelf in back kitchen area. [CA] Store open bulk foods in approved NSF containers with tight fitting lids to prevent contamination. 2) Box of potatoes stored on 3 composition sink drain board. [CA] All food shall be separated and protected from possible contamination. Ensure there is adequate storage space for food items at all times.

Mold-like substance observed on inner panel of ice machine, Not in contact with ice. [CA] Routinely clean and sanitize ice machine to prevent build up.

On the cook line, raw shell eggs stored on counter measured at 86F. Per food employee, eggs were stored on counter for less than one hour. [CA] Potentially hazardous foods shall be held cold at 41°F or below. [SA] Food employee relocated eggs to walk in cooler.

In the kitchen and warewash area: accumulation of food debris, dust, and grime observed throughout shelving and on cooking equipment. [CA] Nonfood-contact surfaces of equipment and shelving shall be kept free of an accumulation of dust, dirt, food residue, and other debris.