Food Inspections

Break Water Grill

Inpection Notes

1-2A - pic present, demonstrates knowledge, performs duties 511-6-1.03(1)(a)-(c)1,4,5,6-14,15, 16 - demonstration of knowledge (pf) Points: 4 Corrected during inspection?: No Repeat: No Inspector Notes: Observed more than 3 priority items marked out of compliance during routine inspection. Based on the risk of foodborne illness inherent to the food service operation, during inspections and upon request, the person in charge shall demonstrate to the Health Authority knowledge of foodborne disease prevention, application of the Hazard Analysis Critical Control Point principles, and the requirements of this Chapter. The person in charge shall demonstrate this knowledge in one of the following ways: (a) Compliance with Chapter. Complying with this Chapter by having no violations of Priority Items during the current inspection. Note: PIC will ensure all items are addressed and corrected by the next routine inspection. 2-1B - hands clean and properly washed 511-6-1.03(5)(c) - when to wash (p) Points: 9 Corrected during inspection?: No Repeat: No Inspector Notes: Observed food employee leave kitchen to enter dish washing area to wash dishes and then return to kitchen area to prepare food without washing their hands in between. The food employee used a wiping cloth to wipe off gloves instead of removing gloves, washing their hands, and putting on new gloves before returning to work with food. When to Wash. 1. Food employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and, after handling soiled equipment or utensils, before donning gloves to initiate a task that involves working with food. Corrective Actions: PIC immediately instructed food employee to wash their hands 2-2D - adequate handwashing facilities supplied & accessible 511-6-1.06(2)(c) - handwashing sinks, installation (pf, c) Points: 4 Corrected during inspection?: No Repeat: No Inspector Notes: Observed the hand sink, located in the bar area, to not have any access to hot water. A handwashing sink shall be equipped to provide tempered water at a temperature of at least 85ºF (29.4 ºC) through a mixing valve or combination faucet. Corrective Actions: PIC stated hot water will be provided to bar hand sink. 2-2D - adequate handwashing facilities supplied & accessible 511-6-1.07(3)(a) - handwashing cleanser, availability (pf) Points: 4 Corrected during inspection?: Yes Repeat: No Inspector Notes: Observed hand sink at the bar to not have any hand soap available. Handwashing Cleanser, Availability. Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. Corrective Actions: PIC immediately supplied soap to the hand sink. 2-2D - adequate handwashing facilities supplied & accessible 511-6-1.07(3)(b) - hand drying provision (pf) Points: 4 Corrected during inspection?: Yes Repeat: No Inspector Notes: Observed no paper towels available at hand sink in bar. Hand Drying Provision. Each handwashing sink or group of adjacent handwashing sinks shall be provided with individual, disposable towels. Corrective Actions: PIC immediately stocked hand sink at bar with paper towels. 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 multiple containers of food in reach-in coolers to be stored without covers. Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), 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. Corrective Actions: PIC voluntarily covered all uncovered food items. 4-2B - food-contact surfaces: cleaned & sanitized 511-6-1.05(6)(n) - manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration, hardness (p,pf) Points: 4 Corrected during inspection?: No Repeat: No Inspector Notes: Observed chlorine sanitizing solution bucket in dining room with concentration of 0 ppm. Observed chlorine sanitizing solution in dish machine to have a concentration of 0 ppm. EHS observed bucket of chlorine sanitizing solution concentrate to be empty. Chlorine sanitizing solution shall have minimum concentration of 50 ppm. Corrective Actions: PIC stated dish machine will not be used until buckets of chlorine sanitizing solution are delivered. 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 old labels stuck to food containers after cleaning. Observed encrusted material on can opener blade. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Corrective Actions: PIC stated all old labels will be removed from clean containers and can opener blade will be washed, rinsed, and sanitized. 6-1A - proper cold holding temperatures 511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p) Points: 9 Corrected during inspection?: Yes Repeat: Yes Inspector Notes: Observed all Time/Temperature Controlled for Safety (TCS) foods stored in cooler drawer under grill to be cold-holding at temperatures above 41°F. Please see temperature log. Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. Corrective Actions: PIC voluntarily discarded all TCS foods stored in cooler drawer under grill. 8-2B - toxic substances properly identified, stored, used 511-6-1.07(6)(l) - restricted use pesticide (p) Points: 4 Corrected during inspection?: Yes Repeat: No Inspector Notes: Observed the food establishment to have rat poisoning, raid for ants and roaches, and raid for flying insect that are for residential use only. Restricted Use Pesticides, Criteria. Restricted use pesticides specified under subsection (6)(e)3 of this Rule shall meet the requirements specified in 40 CFR 152 Subpart I. COS: PIC voluntarily discarded the rat poisoning and raid sprays during the inspection. 8-2B - toxic substances properly identified, stored, used 511-6-1.07(6)(b) - working containers, common name (pf) Points: 4 Corrected during inspection?: Yes Repeat: No Inspector Notes: Observed spray bottles with, cleaning chemicals, to not be properly labeled. Working Containers, Common Name. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. COS: PIC voluntarily instructed employees to write the name of the chemicals on their respective spray bottles, during the inspection. 10D - food properly labeled; original container 511-6-1.04(4)(d) - food storage containers identified with common name of food (c) Points: 3 Corrected during inspection?: Yes Repeat: No Inspector Notes: Observed several bottles stored near grill and prep areas to be unlabeled with the common name of the food. Food Storage Containers, Identified with Common Name of Food. Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food. Corrective Actions: PIC immediately labeled all bottles with common name of food item. 12A - contamination prevented during food preparation, storage, display 511-6-1.04(4)(q) - food storage (c) Points: 3 Corrected during inspection?: Yes Repeat: No Inspector Notes: Observed food stored on floor in walk-in cooler and walk-in freezer. Food Storage. Except as specified in paragraphs 2 and 3 of this subsection, food shall be protected from contamination by storing the food in a clean, dry location, where it is not exposed to splash, dust, or other contamination, and at least 6 inches (15 cm) above the floor. Corrective Actions: PIC immediately placed food previously stored on the floor, onto shelving in both walk-in cooler and walk-in freezer. 13A - posted: permit/inspection/choking poster/handwashing 511-6-1.02(1)(d) - displaying of the inspection report (c) Points: 1 Corrected during inspection?: Yes Repeat: No Inspector Notes: Observed the inspection report dated 10/10/2023 posted in public view instead of most current inspection report. The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away. Corrective Actions: PIC stated today's inspection report will be posted in public view. 14A - in-use utensils: properly stored 511-6-1.04(4)(k) - in-use utensils, between-use storage (c) Points: 1 Corrected during inspection?: Yes Repeat: No Inspector Notes: Observed a cup being stored inside a sugar bin, instead of a scoop with a handle. Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container; 2.In food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon. COS: PIC voluntarily removed the cup and replaced it with an actual scoop. 14B - utensils, equipment and linens: properly stored, dried, handled 511-6-1.05(10)(e)1,2,4 - equipment, utensil, linens, stored 6" off floor in clean, dry location (c) Points: 1 Corrected during inspection?: Yes Repeat: No Inspector Notes: Observed plates and single-use containers stored facing up allowing potential overhead contamination. Equipment, Utensils, Linens, and Single-Service and Single-Use Articles. Clean equipment and utensils shall be stored as specified under paragraph 1 of this subsection and shall be stored covered or inverted. Corrective Actions: PIC immediately arranged all plates and single-use containers to be stored inverted to prevent overhead contamination. 15A - food and nonfood-contact surfaces cleanable, properly designed, constructed, and used 511-6-1.05(6)(q)1&3 - good repair & calibration (c) Points: 1 Corrected during inspection?: No Repeat: No Inspector Notes: Observed digital ambient air temperature screen for cooler drawer under grill to be in disrepair. Ambient air temperature, water pressure, and water temperature measuring devices shall be maintained in good repair and be accurate within the intended range of use. Corrective Actions: All TCS foods stored in cooler drawer with internal temperatures above 41°F were voluntarily discarded. PIC stated no foods will be stored in cooler drawer until it is repaired. 15C - nonfood-contact surfaces clean 511-6-1.05(7)(d) - nonfood-contact surfaces (c) Points: 1 Corrected during inspection?: No Repeat: No Inspector Notes: Observed heavy accumulation of black mold-like debris along the walls and ceiling in walk-in cooler. Observed accumulation of food debris along shelving of walk-in cooler and on reach-in cooler gaskets. Nonfood-Contact Surfaces. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Corrective Actions: PIC stated all nonfood contact surfaces will cleaned at COB. 16B - plumbing installed; proper backflow devices 511-6-1.06(2)(e) - backflow prevention device, design standard (p) Points: 2 Corrected during inspection?: No Repeat: No Inspector Notes: Observed water leaking from backflow device on mop sink when water faucet is turned on. Backflow Prevention Device, Design Standard. A backflow or backsiphonage prevention device installed on a water supply system shall meet American Society of Sanitary Engineering (A.S.S.E.) standards for construction, installation, maintenance, inspection, and testing for that specific application and type of device. Corrective Actions: PIC stated backflow device will be repaired by proper personnel. 16B - plumbing installed; proper backflow devices 511-6-1.06(2)(r) - system maintained in good repair (p, c) Points: 2 Corrected during inspection?: No Repeat: No Inspector Notes: Observed faucet leaking water at main kitchen hand sink and 3-compartment warewash sink. System Maintained in Good Repair. A plumbing system shall be repaired according to law; P and maintained in good repair. Corrective Actions: PIC stated both faucets will be repaired by proper personnel. 17A - toilet facilities: properly constructed, supplied, cleaned 511-6-1.06(5)(h) - toilet room receptacle, covered (c) Points: 1 Corrected during inspection?: No Repeat: No Inspector Notes: Observed trash cans in both unisex restrooms to have no lids. Toilet Room Receptacle, Covered. A toilet room used by females shall be provided with a covered receptacle for sanitary napkins. Corrective Actions: PIC stated lids will be placed on both trash cans. 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 door to walk-in freezer to be in disrepair. Observed heavy ice buildup on floor and above shelving in walk-in freezer. Observed vents in both restrooms to have heavy dust accumulation. Maintenance and Operation. (a) Good Repair. All physical facilities shall be maintained in good repair. (b) Cleaning, Frequency and Restrictions. 1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. Corrective Actions: PIC stated walk-in freezer door will be repaired, ice buildup will be removed, and restroom vents will be cleaned.

Back to Food Inspections