Food Inspections

The Twisted Oar

Inpection Notes

4-2A - food stored covered 511-6-1.04(4)(c)1(iv) - packaged & unpackaged food, food stored covered(c) Points: 4 Corrected during inspection?: Yes Repeat: No Inspector Notes: Observed several food items, located underneath the prep-top cooler across from the stove top, to not be covered while cold-holding. Except and when cooling storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination. COS: Employee voluntarily covered all food items during the inspection. 4-2B - food-contact surfaces: cleaned & sanitized 511-6-1.05(7)(a)1 - equipment, food-contact surfaces,& utensils (pf) Points: 4 Corrected during inspection?: No Repeat: No Inspector Notes: Observed an accumulation of mold debris inside the ice machine. 1. Equipment food-contact surfaces and utensils shall be clean to sight and touch. PIC to drain, wash, rinse and sanitize the ice machine at COB. 4-2B - food-contact surfaces: cleaned & sanitized 511-6-1.05(7)(a)1 - equipment, food-contact surfaces,& utensils (pf) Points: 4 Corrected during inspection?: No Repeat: No Inspector Notes: Observed the can opener to have an accumulation of rust and debris. (a) Equipment, Food-Contact Surfaces, and Utensils. 1. Equipment food-contact surfaces and utensils shall be clean to sight and touch. PIC to replace the can opener and instruct employees to clean it after every use, to ensure that accumulations cannot occur. 11A - proper cooling methods used: adequate equipment for temperature control 511-6-1.04(6)(e) - cooling methods (pf, c) Points: 3 Corrected during inspection?: Yes Repeat: No Inspector Notes: Observed several food items, located in the walk-in cooler, to be tightly covered while cooling. Cooling Methods. 1. Cooling shall be accomplished in accordance with the time and temperature criteria specified under DPH Rule 511-6-1-.04(6)(d) by using one or more of the following methods depending on the type of food being cooled: (i) Placing the food in shallow pans; Pf (ii) Separating the food into smaller or thinner portions; Pf (iii) Using rapid cooling equipment; Pf (iv) Stirring the food in a container placed in an ice water bath; Pf (v) Using containers that facilitate heat transfer; Pf (vi) Adding ice as an ingredient; Pf or (vii) Other effective methods. Pf 2. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be: (i) Arranged in the equipment to provide maximum heat transfer through the container walls; and (ii) Loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. COS: Employee voluntarily uncovered all food items to ensure that proper cooling could occur. See temp log for cooling curve. 11C - approved thawing methods used 511-6-1.04(6)(c) - thawing (c) Points: 3 Corrected during inspection?: Yes Repeat: No Inspector Notes: Upon entrance into the kitchen area, EHS observed a pack of hot dogs, ground beef (in bags), and raw fish tails to be thawing at room temperature. time/temperature control for safety food shall be thawed: 1. Under refrigeration that maintains the food temperature at 41°F (5°C) or less; PF or 2. Completely submerged under running water: (i) At a water temperature of 70°F (21°C). COS: PIC voluntarily instructed the kitchen staff to place the food in the walk-in. EHS suggested that they place the food in the walk-in or place it on ice if there will have to be a long pause in the prep-to-cold hold process. NOTE: Food was in compliance temperature wise. See log. 16A - hot and cold water available; adequate pressure 511-6-1.06(1)(g),(h) - water supply, capacity; pressure (pf) Points: 2 Corrected during inspection?: No Repeat: No Inspector Notes: Observed the pre-rinse sprayer to have a final temperature of 105F.The water source and system shall be of sufficient capacity to meet the peak water demands of the food service establishment. PIC voluntarily called maintenance during the inspection and instructed employee to discontinue use of the sprayer until it is able to be repaired. 17C - physical facilities installed, maintained, and clean 511-6-1.07(5)(a),(b) - good repair, physical facilities maintained; cleaning, frequency & restrictions, cleaned often enough to keep them clean (c) Points: 1 Corrected during inspection?: No Repeat: No Inspector Notes: Observed several gaskets to be in disrepair and to have an accumulation of of food debris, throughout the food establishment. Also observed the caulking to be chipped away and in disrepair around the ware-wash machine. All physical facilities shall be maintained in good repair. PIC voluntarily called maintenance, during the inspection, to put in a request to fix the violations above. 17D - adequate ventilation and lighting; designated areas used 511-6-1.05(3)(d) - ventilation hood system, adequacy, adequate to prevent grease & condensation build-up (c) Points: 1 Corrected during inspection?: No Repeat: No Inspector Notes: Ventilation Hood Systems, Adequacy. Ventilation hood systems and devices shall be sufficient in number and capacity to prevent grease or condensation from collecting on walls and ceilings. PIC voluntarily called maintenance, during the inspection.

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