TWIN PEAKS RESTAURANT

High Priority - Dented/rusted cans present. See stop sale. 5 #10 cans sliced jalapeños dented/crushed on dry goods shelf.

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/ Certified Food Manager - Isabel Yepes 12-15-2022 Person in Charge Terrance Daniels

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

Basic - No handwashing sign provided at a hand sink used by food employees. At bar hand sinks. Bulletin provided.

Basic - Waste line missing at soda gun holster. Holsters at kitchen end of bar missing waste lines.

Portable fire extinguisher gauge in red zone. For reporting purposes only. Extinguisher outside walk in cooler door in red undercharged zone.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw burger stored above cooked chicken in walk in cooler. Operator discarded chicken Corrected On-Site

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 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. Raw mahi stored fully thawed in commercially processed reduced oxygen packaged fish with a label indicating to be removed before thawing.

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Observed at ware washing hand wash sink. Operator replaced batteries 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. Raw mahi stored fully thawed in commercially processed reduced oxygen packaged fish with a label indicating to be removed before thawing. See Stop Sale.

Basic - In-use ice scoop stored on soiled surface between uses. Ice scoop stored in soiled ice scoop holder. Operator cleaned and sanitized Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Employee cleaned and sanitized Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled. Operator moved to ware washing area Corrective Action Taken

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle containing pink substance not labeled. Operator labeled sanitizer Corrected On-Site

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed on floor in walk in freezer. Operator states service call is in Corrective Action Taken Repeat Violation

Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed at front expo line. Operator removed Corrected On-Site

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed at 1 door stainless fry slacking reach in cooler on cook line. Employee cleaned and sanitized Corrected On-Site

Intermediate - - From initial inspection : Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Operator unable to provide at time of inspection Warning - From follow-up inspection 2024-11-22: High temp strips on order. Next unannounced Time Extended Corrective Action Taken

Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Observed under cook line equipment Warning - From follow-up inspection 2024-11-22: Next unannounced Time Extended Corrective Action Taken

Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed at condenser in walk in freezer Warning - From follow-up inspection 2024-11-22: Next unannounced Time Extended Corrective Action Taken

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Observed cut tomatoes (46F @. 4:00 - Cooling since 12:00. Items did not make it to 41F with 4 hours. See stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed blue cheese (42-45F. Per operator items were out of temperature for approximately 2 hours. Item placed in walk-in freezer to rapid cool. Corrective Action Taken

High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Observed cut tomatoes (46F @. 4:00 - Cooling since 12:00. Items did not make it to 41F with 4 hours. See stop sale.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board at sandwich station soiled with food. Employee removed cutting board from prep area. Corrected On-Site

Intermediate - No soap provided at handwash sink. Observed at main bar. PIC placed soap at bar. Corrected On-Site

Basic - Soiled wet wiping cloth placed in use with fresh solution. Observed in prep area. PIC removed. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth stored on top of cooler in main bar. PIC placed wiping cloth in sanitizing solution. Corrected On-Site

Basic - Wiping cloth sanitizing solution stored on the floor. Throughout kitchen.

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 dishwasher machine chlorine 0 Ppm. Operator placed call for technician Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Observed hand washing soap in hand washing sink at the bar. Operator removed Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink by dish washing area. Operator replaced. Corrected On-Site

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed in breadcrumbs containing the scoop in contact with the breadcrumbs. Operator removed and cleaned and sanitized scoop. Corrected On-Site

Basic - Old labels stuck to food containers after cleaning. Observed old label on container on equipment rack. Operator removed and had container cleaned and sanitized. Corrected On-Site

Basic - Wiping cloth sanitizing solution stored on the floor in preparation area. Operator removed and elevated. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Main kitchen hand washing sink at dishwasher- observed trash can blocking hand washing sink- operator removed trash can. Corrected On-Site

Basic - Soiled dry wiping cloth in use. Observed in main kitchen at cook line cold holding unit cutting board. Operator removed wiping cloth. Corrected On-Site

High Priority - Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit. Main kitchen cook line- observed raw chicken breast (151F - Cooking); breaded chicken breast (152F - Cooking). Operator stated items was cooked from raw. Operator removed fried breaded chicken and chicken breast. Employee cooked chicken breast to-176 degrees F, breaded chicken breast 181 degrees F cooking.

Intermediate - Handwash sink not accessible for employee use at all times. Outside bar- observed sanitizer bucket inside hand washing sink.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Front dining area indoor bar- observed employee cellphone on cold holding unit next to glassware. Employee removed cellphone. Corrected On-Site

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Main kitchen cook expo line-observed tongs inside mixing bowl with handle touching sauce. Operator removed tongs Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Main kitchen preparation area- observed container of flour with no labeling.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1. Observed in the Left side flip top cooler; feta cheese (49°F - Cold Holding); diced tomatoes (47°F - Cold Holding). Manager adjusted temperature of cooler and will monitor. Corrective action taken 2. Observed in the Right side flip top cooler; Diced tomatoes(45°F - Cold Holding); guacamole (45°F - Cold Holding); pico de gallo (45°F - Cold Holding). Per the manager the items were prepped and placed in unit a hour prior. Re-checked after 1 hour - pico de gallo 43°F, diced tomatoes 43°F, sour cream 43°F. 3. Observed in the line Ice bath; pico de gallo (39-45°F - Cold Holding). Per the manager the item was stocked 1 hour prior. Manager added ice and water to bath. Rechecked after 1 hour at 38°F-40°F. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed on the bar soda dispenser. Manager replaced with a new nozzle. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed hotel pans in storage area wet-nested. Manager moved pans to dish area to re-wash and sanitize. Corrected On-Site

Basic - Hood vents soiled with accumulated dust/ grease on the back line hoo above the ovens.

Basic - No handwashing sign provided at a hand sink used by food employeesa At the main bar. Provided sign to manager. Corrective Action Taken

High Priority - Dented/rusted cans present. See stop sale. On storage rack in back prep area 2 cans tomatoes and 1 can jalapeño slices.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In ice bath on cookline sliced tomatoes (39-54°F - Cold Holding); sliced swiss (39-56°F - Cold Holding). Per employee on ice less than 45 minutes. Employee moved to reach in cooler to rechill and added more ice into ice bath. Corrective Action Taken

High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. In right side steam well temperature taken @ 11:30am shredded chicken (80-67°F - Reheating) Per manager reheating approximately 20 minutes. Second temperature taken 12:10pm shredded chicken (127F - Reheating). Item moved back to hot water circulator (185F) to rapid finish reheating. Corrective Action Taken

Basic - Employee with no beard guard/restraint while engaging in food preparation. Employee on cookline with no beard guard. Employee put on mask. Corrected On-Site

Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed knives between equipment on both ends of cook line at start of inspection. Manager removed, cleaned, and placed back on cutting boards. Corrected On-Site