CREPEVINE RESTAURANT

1. Found 4 loose CO2 tank near beverage box in back area. [CA] Secure CO2 tank to rigid structure to prevent any accidental discharge. 2. Found damaged ceiling near walk-way to restroom. Per operator, in process of repair. [CA] Repair/replace ceiling.

Major: 1. Measured the following PHFs holding between 50F - 65F in 3 door cold top/reach in (right) at cooks line for less than 4 hours: shredded cheese, shell eggs, diced tomatoes and sour cream. 2. Measured container of sliced sausage holding at 50F in 2 door under drawer at cooks line for less than 4 hours. [CA] Maintain all cold PHFs held at or below 41F. [COS] Operator directed to relocated PHFs to another refrigeration unit and add ice to existing unit. [SA] Operator may opted to use time as a public health control (TPHC). Minor: 1. Measured the following PHFs holding between 43F - 47F in 2 door under drawer at cooks line: raw shrimp, raw beef, cooked mushroom, salmon and diced ham. 2. Measured container of diced ham holding at 47F in walk-in-cooler. 3. Measured the following PHFs holding between 43F - 47F in 3 door cold top/inserts (left) at cooks line: pooled eggs, shredded cheese, sliced cheese, tuna and sliced tomatoes. Per operator, PHFs placed in unit for less than 4 hours. [CA] Maintain all cold PHFs held at or below 41F.

Measured ambient air temperature of 3 door cold top/reach in (right) at cooks line. [CA] Repair refrigeration unit to maintain all cold PHFs held at or below 41F. [COS] Operator directed to add ice in unit as a temporary means and relocate PHFs to another refrigeration unit. [SA] Operator may opted to use TPHC for food items in this unit until repair is made.

Measured 0ppm chlorine for sani buckets at cooks line. [CA] Maintain chlorine concentration at 100ppm for sanitizer buckets.

Ambient temperature inside the 3-door prep refrigerator by the cookline was measured at 48F. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below.

The following Potentially Hazardous Foods (PHFs) were measured at improper holding temperatures : Major : Held inside the 3-door prep refrigerator and measured between 50F-55F : sour cream, salsa, cut tomatoes, cooked onions, tzaziki sauce, pooled eggs. Minor : measured between 42F-49F : all PHFs in the same prep unit (details on measured observation). Per the manager, the prep unit had some issues in keeping proper holding temperatures, and was serviced recently. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] PHFs temped at 50 and above were VC&D by employees, the rest of the PHFs were relocated to a different refrigeration unit. Manager stated they will get the unit repaired before using it.

Mold like substance accumulated inside the ice machine. [CA] Clean ad sanitize routinely to prevent buildup.