DOUBLE D'S SPORTS GRILLE

Salmon was cooked to 141°F as the final cook temperature. Note: Salmon was allowed to sit for a bit to reach its final temperature. [CA] Fish shall be cooked to a minimum internal temperature of 145°F or above. [COS] Staff finished cooking the salmon to 145°F internal.

Staff were observed washing their hands in the two compartment prep sink with no soap. [CA] Properly wash hands with soap, warm water and dry using single use paper towels as required. Ensure to wash hands at the dedicated handwash station. [COS] Inspector instructed staff to wash their hands at the handwash sink.

1. White rice was found cooling in a plastic tub with plastic tightly wrapped around the lid on a plastic cart and measured at 100°F at 2:30 pm. Per PIC it had been cooling since around 10 am. 2. Chili Beans were found cooling at ambient temperature. Beans measured at 145°F @ 2:10 pm. Per PIC they had been cooling for about 20 minutes. The beans were later measured at 120°F @ 3:20 pm. [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 hours. Approved cooling methods include: 1) Placing the food in shallow pans 2) Separating the food into thinner or smaller portions. 3) Using rapid cooling equipment (Ex. blast chiller) 4) Using containers that facilitate heat transfer (ex. stainless steel) 5) Adding ice as an ingredient. 6) Using ice paddles 7) Using an ice bath and stirring frequently 8) Accordance with a HACCP plan. Cooling foods shall have enough space around the containers for cold air to circulate, be loosely covered, or uncovered and stirred as frequently needed to evenly cool. [COS] 1. The rice was discarded. See VC&D report. [COS] 2. Beans were reheated to 165°F to restart the cooling process.

The undercounter dishwasher at the bar was measured at 0 ppm. [CA] Maintain chlorine in mechanical warewash machine at 50 PPM.

Raw chicken was found stored above ready to eat foods in the drawer cooler at the cookline. [CA] All food shall be separated and protected from cross-contamination. Store all raw meat or other raw products of animal origin below ready-to-eat food items.

PHFs in the drawer cooler and prep cooler were measured between 45-49°F at around 2:00 pm. Per staff they restocked all refrigeration units at 11:00 am from the walk in cooler. Note: Walk in Cooler measured between 37-39°F and units were around 47°F. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Items were moved to other refrigeration units to cool down. After the lunch rush refrigeration equipment lowered back down to 41°F. Keeping refrigeration units below 41°F may allow room to compensate during rush hours.

The menu lacks a disclosure for ahi tuna poke, ahi tuna sandwich, and ahi tuna salad. [CA] Ensure to provide both a disclousre and reminder for undercooked or raw foods. Disclosure means a written statement that clearly includes either of the following: (1) A description of the animal-derived foods, such as “oysters on the half shell (raw oysters),” “raw-egg Caesar salad,” and “hamburgers (can be cooked to order).” (2) Identification of the animal-derived foods marked by an asterisk denoting a footnote that states that the items are served raw or undercooked, or contain or may contain raw or undercooked ingredients. (c) “Reminder” means a written statement that identifies the animal-derived foods by an asterisk that denotes a footnote that includes either of the following disclosure statements: (1) Written information regarding the safety of these food items is available upon request. (2) Consuming raw or undercooked meats, poultry, seafood, shellfish, or EGGs may increase your risk of foodborne illness, especially if you have certain medical conditions.

Observed expired food handler cards. [CA] Ensure all employees that handle food obtain a valid food handler's card.

In the kitchen area, observed handwash station was not stocked with paper towels. In the kitchen area, observed handwash stations accessible stocked with hand soap and paper towels. [CA] Ensure all handwash stations are stocked with hand soap and paper towels to allow for proper handwashing.

In the walk-in refrigerator, measured a covered container of grilled corn cooling at 89F, and a large container of baked chicken wings at 78F. Per operator, grilled corn was prepared 45 minutes prior, and chicken wings were prepared 1.5 hours prior. [CA] Ensure potentially hazardous foods are RAPIDLY cooled from 135F to 70F within 2 hours, and then from 70F to 41F within 4 hours. Place large items to cool in a single layer on shallow containers such as sheet trays.

In the warewash machine, measured chlorine sanitizer at 10 PPM. [CA] Ensure chlorine sanitizer in the warewash machine is maintained at 50 PPM to allow for proper cleaning and sanitizing of utensils and equipment.

In the kitchen area, at the 4 drawer prep unit, measured sliced tomatoes at 50F, salsa at 50F, tomato sauce at 50F, shredded cheeses at 46F, ham at 45F, and prosciutto at 45F. Per operator, potentially hazardous foods items stored in the prep unit for 1.5 hours. Measured ambient air temperature of the unit between 43F and 46F. In the kitchen area, at the 6 drawer undercounter refrigerator, measured sliced pastrami at 54F, shredded cheese at 50F and cut corn at 50F. Per operator, sliced pastrami, shredded cheese, and cut corn was prepared over 4 hours prior. [CA] Ensure potentially hazardous foods are held cold at 41F or below to prevent bacterial growth. [SA] Operator placed sliced tomatoes, and salsa on an ice bath in the prep top of the 4 drawer prep unit, and moved shredded cheeses, ham, and prosciutto to nearby refrigeration to facilitate proper holding temperatures. Sliced pastrami, shredded cheese, and cut corn was VC&D due to time and temperature abuse.

In the kitchen, across from the pizza ovens, measured ambient air temperature of the 4 drawer prep unit between 43F and 46F. [CA] Ensure refrigeration is repaired and able to maintain potentially hazardous foods at 41F or below.