RISE WOODFIRE

Middle preparation cooler observed discharging a sudden deluge of wastewater into the floor sink at the front-service line, to the extent where the floor sink overflowed onto the kitchen floor. Per the head chef, the condenser units of the two large preparation coolers have been occasionally discharging water due to perceived mechanical issues. [CA] Liquid waste shall be disposed of properly through the approved plumbing system and shall discharge into the public sewerage or into an approved private sewage disposal system. [COS] Technician arrived on-site to address refrigeration.

Ambient of the middle preparation refrigerator at the front service line measured 50F via probe. Unit was in active use to store various potentially hazardous foods. [CA] Refrigeration shall be capable of maintaining potentially hazardous foods at 41F or below.

*REPEAT VIOLATION* Numerous potentially hazardous foods, including blanched beets, potatoes, broccoli, brussels sprouts, rice, cheeses, potentially hazardous sauces, cooked chicken, raw shrimp, beef, and sliced tomatoes measured between 50F and 54F while maintained in the upper and lower portions of the middle preparation cooler at the front service line. Ambient of the unit measured 50F via probe. Per staff, items had been relocated from the walk-in cooler to the unit approximately 1 hour prior. *Note: PIC states that blanched items were cooled to 41F in the walk-in cooler prior to placement into preparation cooler Mac and cheese sauce, meatballs in marinara, and marinara sauce measured between 98F and 121F while maintained in the countertop steam table at the front service line. Per the head chef, items had been reheated to 165F prior to being placed into hot holding approximately 1 hour prior. Mashed potatoes measured 129F while maintained in the left (oriented facing the dining area) under-counter warmer, and whole cooked chicken measured 131F while maintained in the right under-counter warmer at the front service line. Per the head chef, items had been cooked to greater than 165F prior to placement into hot holding. [CA] Potentially hazardous foods shall be held at 41F or below, or at 135F or above to prevent the growth of bacteria. [COS] Potentially hazardous foods in the preparation cooler were relocated to the walk-in cooler. Items in hot holding were reheated to 165F on the stove and placed back into hot holding. PIC turned the temperature setting up for the steam table and under-counter warmers.

1. Quaternary ammonium sanitizer measured 0 ppm from the dispenser at the three compartment sink. Sanitizer feed-line does not appear to be uptaking sanitizer. No active warewashing in process. [CA] Manual sanitization shall be accomplished in the final sanitizing rinse by contacting a chlorine solution of 100 PPM concentration for at least 30 seconds or by contacting a quaternary ammonium solution of 200 PPM concentration for at least 60 seconds. Ensure sanitizer dispenser is maintained operable and in good repair. [SA] High mechanical dishwasher was available and properly functional. *REPEAT VIOLATION* 2. Accumulation of pink slime and mold-like growth on the upper interior panel of the ice machine. [CA] Food contact surfaces shall be cleaned regularly, at a rate frequent enough to preclude buildup.

At the hand sink at the entrance to the front service line, soap dispenser was unable to dispense. [CA] Provide handwashing cleanser in dispenser at handwash stations at all times. [COS] Head chef replaced bottle of soap that feeds into pump.

Cooked potatoes, cooked brussels sprouts, blanched broccoli, cooked rice, and blanched asparagus measured 43F-49F in the lower drawers of the middle-most prep unit at the front-of-house kitchen area. Per the PIC, they had been cooked and began cooling 5.5 hours 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 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. Properly cool PHF's using shallow containers, using no more than 2 inches for solid foods and no more than 3 inches for liquids. Do not place hot foods for the purpose of cooling into prep unit drawers as it may serve to heat up the unit; Cool using other approved methods. [COS] PHF's relocated to walk-in freezer for rapid cooling down to 41F.

Pink, mold-like buildup observed on the interior panel of the ice machine. No direct contamination observed. [CA] Clean and sanitize ice machine interior panels regularly to prevent buildup. [COS] PIC elected to empty ice inside of the ice machine. Ice machine cleaned and sanitized.

Ambient of the upper portion of the middle prep unit measured 48F. Lower portion measured 44F. [CA] Refrigeration must be capable of maintaining potentially hazardous foods at or below 41F.

*REPEAT VIOLATION* Various potentially hazardous foods (prime rib, raw bacon, pepperoni, uncanned olives, tomato sauce, whole and filleted fish) measured 44F-56F in the upper prep inserts and the lower drawers of the middle-most and left-most prep units at the front-of-house kitchen area. Per the PIC, some of the foods had been placed into the unit more than 4 hours prior, and some of the foods had been placed into the unit less than 4 hours prior. Tomato sauce measured 96F in a countertop hot holding unit. Per the PIC, it had been placed into the unit less than 1 hour prior. [CA] Potentially hazardous foods shall be held at or below 41F, OR at or above 135F to prevent the growth of harmful bacteria. [COS] Some PHF's were VC&D (prime rib, raw bacon, cheese, etc.) See VC&D report. Other PHF's that had been inside of the unit for less than 4 hours were relocated to the walk-in cooler. PIC turned up the setting on the hot holding unit and tomato sauce was reheated to 165F. Tomato sauce remeasured 140F following placement back into the hot holding unit.

Hand wash sink in the kitchen area lacked paper towels in its wall mounted dispenser. Note: Additional, properly stocked handwash sinks located nearby. [CA] Single-use sanitary towels shall be provided in dispensers; heated-air hand drying device may be substituted for single-use towels. [COS] PIC refilled paper towel dispenser.

Prep cooler at entry of cookline measured to have: -Ambient temperature of 44F -Cut melon at 44F -Cut tomatoes 44F -Halved cherry tomatoes at 44F -Hummus at 51F -Crumbled cheese at 44F. -Chickpea salad at 44F [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] All PHFs in reach portion of cooler were moved to walk in cooler to store. Sauces in squeeze bottles in prep cooler was placed into ice bath to keep temperature. All other PHFs (cut tomatoes, cut melons, cheeses, cooked foods, etc.) will be placed on TPHC until cooler is fixed. Operator made TPHC logs to track and PHFs shall be held from 11:00AM-3:00PM and 4:00PM-8:00PM. PHFs shall be discarded at the end of the 4 hour period.

1) Squeeze bottles observed to be stored inside consumable ice. [CA] Consumable ice shall be store separate from squeeze bottles to prevent cross contamination. 2) Compressed air cylinders observed to be stored loose in dry storage area. [CA] Secure compressed air cylinders to rigid structure.