TWIN PEAKS RESTAURANT

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine.

Basic - Opened employee water bottle in a cold holding unit at the chicken prep area with food to be served to customers. Operator discarded water bottle.

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee handling dirty dishes then, without washing their hands or changing gloves, handled cleaned dishes. Employee washed hands properly then changed gloves. Corrected On-Site

High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Observed employee handle raw ground beef and then made by hand a ready to eat salad for a customer order without washing their hands or changing their gloves. Employee washed hands properly and changed their gloves. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hands washing sinks on left side of cook line. Operator added paper towels. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed several containers in dishwashing area with wet nesting. Operator stored to allow dishes to air dry. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw cod fillet over cooked lobster meat on speed rack in walk-in cooler. Operator inverted items. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled with food debris, mold-like substance or slime. Employee clean and sanitized Corrected On-Site Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Food tray cover across hand washing on cook line. Employee removed Corrected On-Site

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Small high temperature dish machine. Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In door bar. Operator provided Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed multiple clothes in preparation area. Operator placed in buckets Corrected On-Site

Basic - Working containers of food flour and salt removed from original container not identified by common name. Operator labeled Corrected On-Site

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -Observed 2 live flying insects landing on wall in dishwashing area. -Observed 1 live flying insects in prep area.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Observed paco and cheese cold held at 49F in flip top cooler at wait station . Per operator, both items transfer from walk-in cooler 2 hours prior to the inspection. Operator transfer both items to walk in freezer for quick chill. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -Observed mash potatoes hot held on steam table at 119F. Per operator, item placed in unit 3 hours prior to the inspection. Operator reheat mash potato to 175F. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Observed accumulation of old food residue buildup on can opener blade. Employees wash and sanitize Corrected On-Site

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. No measuring device available at the time of inspection. Repeat Violation

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Operator fixed dispenser. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -Observed accumulation of black mold like substance buildup inside ice machine.

Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. -Observed clean plates stored next to hand wash sink. Operator removed plates. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Observed accumulation of brown like substance buildup on can opener holster. Operator cleaned and sanitized Corrected On-Site

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Observed at small high temperature machine in dishroom.

Intermediate - Wash solution in spray type hot water sanitizing dishmachine not reaching proper temperature according to manufacturer's specifications. Observed high temperature machine in dishroom not 160°F. Technician corrected during inspection. Corrected On-Site

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed salmon with instructions to remove thawing in reduced oxygen package. Operator punctured all packages. Corrected On-Site

Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Observed primary dish machine 0 ppm chlorine. Technician corrected to 100 ppm. Corrected On-Site

Basic - Waste line missing at soda gun holster. Observed at main bar.

High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Observed cook put gloves on, grab a raw burger patty, season the patty, put the patty on the flat top grill, and then begin working with ready to eat foods without hand wash or glove change. Relayed to manager hand washing required when changing tasks.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 1) Observed grilled jalapeños (93°F - Hot Holding) on flip top cooler at cook line. Per operator, food out of temperature for approximately 2hrs. Operator put jalapeños back on grill to reheat to 165°F or above for hot holding 2) Observed garlic butter (78°F - Cold Holding) at cook line. Per operator m food out of temperature for approximately 2 hours. Operator put butter in cooler to quick chill. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed accumulation of food debris on can opener in kitchen. Operator removed can opener and put in dish pit to be washed, rinsed, and sanitized. Corrective Action Taken

Basic - - From initial inspection : Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. Per operator, cook chill ROP method used for foods; ROP foods held for 3-5days, no HAACP plan or variance. Advised operator that establishment must contact district office and apply for HAACP plan and variance and that ROP foods are to be held for up to 48 hrs. Warning - From follow-up inspection 2023-04-20: Per operator, corporate for twin peaks follows a HAACP plan approved in Arizona for ROP cook chill process. Advised operator to contact DHR special processes and OPQ for HAACP plan and variance approval in Florida. Time Extended

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice cream freezer and walk in freezer.

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed chlorine at 10 ppm. Operator will sanitize at three compartment sink. Operator called Ecolab. Corrective Action Taken Repeat Violation

Basic - Ceiling tile missing. At ware washing area.

Basic - No handwashing sign provided at a hand sink used by food employees. At ware washing area.operator Place a hand wash sign at the hand wash sink. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Spray bottle with water and sugar container. Operator placed labels on containers. Corrected On-Site