TERUN

Observed the grout between the quarry floor tiles to be heavily deteriorated below the dishmachine. [CA] Maintain the flooring in good repair.

1. Measured one container of cooked marinara sauce at 98F at the warmest parts of the container at the back preparation area with a melted ice paddle. The prep cook stated the sauce was cooked and cooled approximately 1 hour prior. 2. Measured one container of tomato sauce at the pizza preparation area at 58F. The prep cook stated the sauce was prepared and placed in the small cold top insert less than 30 minutes prior. [CA] After heating or hot holding, Potentially Hazardous Foods (PHFs) shall be cooled rapidly from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 hour [COS] 1. The ice paddle was replaced with a new paddle to rapidly cool to 70F within 1 hour. 2. It was discussed with the prep cook that the open top refrigeration unit cannot sufficiently cool and shall be used for holding only. The sauce was replaced with a batch prepared from the previous day and relocated to the reach in cooler

Food handler cards were unavailable for review at the time of inspection. [CA] Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler. A valid food handler card shall be provided within 30 days of after the date of hire.

Observed multiuse utensils at the cooks line stored in standing water measured at 76F. [CA] Utensils shall be stored 1) in food with handles above top of the food, 2) in running water, 3) in water measuring 135F or above, or 4) at room temperature if washed within 4 hours of initial use.

Observed a leak at the left compartment of the three compartment sink. [CA] Repair plumbing fixture and maintain in clean and good repair.

Measured brussel sprouts and broccoli in cold top inserts across from the cooks line between 48F - 43F. The PIC stated the items have been in the unit for approximately 3 hours after being removed from the walk in cooler. The inserts were observed stacked high, but not above the fill line. It was discussed to monitor temperatures relative to the amount of product stocked in each insert. [CA] PHFs shall be held at 41°F or below while cold holding. [COS] Products were placed in reach in unit below to cool.

Observed the lights above the warewashing area to be uncovered/unprotected [CA] Light bulbs shall be shielded, coated or otherwise shatter-resistant in areas where there is unpackaged foods, clean equipment, utensils, linens, or unwrapped single use articles.

Measured the sanitizer concentrations at bar low temperature dish machine and back warewashing unit at 25 ppm chlorine while in active use. [CA] Maintain chlorine in mechanical warewash machine at 50 PPM. [COS] Both units were primed for sanitizer to provide a final rinse solution of 50 ppm chlorine. Autochlor was called during this inspection to service the units.

Observed lack of soap at the handwash sink at the bar. The nearby handwash sink in the kitchen is fully stocked and accessible. Per PIC, staff are directed to wash hands in the kitchen where main food preparation is occurring. [CA] Handwash sink shall be fully stocked with soap and single use towels at all times. [COS] Handwash sink was stocked with portable soap bottle.

Next to the cook line, observed cooked pork stored on the preparation counter measuring at 62F. Per chef, cooked pork was prepared 2 hours prior to temperature measurement. [CA] Potentially Hazardous Foods shall be kept at 41F or below or 135F or above. [COS] Chef relocated cooked pork to the under counter refrigeration for cooling.

1. At the cook line, observed working utensils stored in standing water. Standing water measured at 80F. [CA] Utensils shall be stored 1) in food with handles above top of the food, 2) in running water, 3) in water measuring 135F or above, or 4) at room temperature if washed within 4 hours of initial use. 2. Observed pressurized cylinder used to prop open the back door to storage area. Pressurized cylinders are not secured. [CA] Pressurized cylinders shall be securely stored and attached to a rigid structure.

Observed accumulation of black mold-like substance in the interior panel of ice machine. [CA] Routinely clean and sanitize ice machine. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

1. Observed employee using clean wiping cloth to dry dishes. [CA] Discontinue use of wiping cloths to dry dishes. Equipment and utensils must be air dried or properly stored to facilitate drying after sanitizing. 2. At the warewashing machine at the bar, measured chlorine concentration at 25 ppm. [CA] Mechanical sanitization shall be accomplished with chlorine concentration maintained at 50 ppm, or as per manufacturer's specifications.

Over the warewashing area, observed light bulbs are not covered or shielded. [CA] Light bulbs shall be shielded, coated or otherwise shatter-resistant in areas where there is unpackaged foods, clean equipment, utensils, linens, or unwrapped single use articles.

Observed soiled wiping cloths are stored in standing water or on preparation areas. [CA] [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use.

Next to the cook line, observed inserts containing cooked rice, cooked eggplant, and cooked mushrooms stored on the preparation table. Inserts are not maintained in refrigeration. Measured foods from 52-60F. Per cook, foods were taken out of refrigeration at opening (1.5 hours prior to temperature measurement.) [CA] Potentially Hazardous Foods (PHFs) shall be held at 41F or below or 135F or above. [SA] PIC stated that items will be discarded following end of lunch shift (4 hours after foods were removed from refrigeration.)