TWIN PEAKS

Intermediate - Handwash sink used for purposes other than handwashing.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Manager sent for a new roll. Observed at kitchen. Corrected On-Site

Intermediate - No soap provided at handwash sink. Obse at cook line. Manager sent for a new soap. Corrected On-Site

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

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.

Basic - Floor area(s) covered with standing water. Front bar area.

Basic - Open dumpster lid. Corrected On-Site

Basic - Plumbing system in disrepair. Observed at front bar plumbing in disrepair for cold water faucet.

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Kitchen prep area.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Onset at kitchen by prep area.

Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed over 3 compartment sink area. - From follow-up inspection 2025-10-06: At time of callback inspection observed Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed over 3 compartment sink area. Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Observed chlorine sanitizer at prep tables at cook-line. - From follow-up inspection 2025-10-06: At time of callback inspection observed Cutting board has cut marks and is no longer cleanable. Observed at prep tables at cook-line. Time Extended

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 a chlorine sanitizer dishwasher machine at 0ppm, staff replaced sanitizer solution bucket retested the machine. At 100ppm. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over cut lettuce , staff moved eggs to bottom shelf. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw chicken (56F - Cold Holding); raw shrimp (61F - Cold Holding) at frying station, as per staff for less than 4 hours, manager requested staff to moved products to walk in cooler. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled, staff sent it to e washed and sanitized. Corrective Action Taken

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed at rear preparation area.

Basic - Cutting board has cut marks and is no longer cleanable. Observed at different preparation tables. Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed all throughout the cooking line area.

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed eggs stored at room temperature at kitchen line. Staff moved eggs back to reach in cooler. As per manager Product was out for less than 30 minutes. Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed greasy soiled tile roof at preparation area on the back.

Basic - Cutting board has cut marks and is no longer cleanable. Observed at kitchen preparation table across cook line.

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee put gloves on after changing task, no hand washing observed. Manager coached employee in proper glove use and hand washing. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at prep refrigerated table pico de gallo (46F - Cold Holding); cut tomatoes (48F - Cold Holding); Pico and cut tomatoes were discarded by manager. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Observed at bar area window cleaner no labeled. Manager labeled spray bottle. Corrected On-Site

Basic - Old labels stuck to food containers after cleaning. Observed at kitchen area

Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser. Observed at bar area, straws not individually wrapped.

Basic - Time/temperature control for safety food thawed in an improper manner. Observed frozen fish at room temperature at 3CS. Employee put frozen fish inside walk in cooler for proper thawing. Corrected On-Site

Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. Observed at both bar area sinks. Observed at both men's and women's bathrooms utilized by employees. - From follow-up inspection 2024-02-23: No handwashing sign provided at a hand sink used by food employees. Observed at both bar area sinks. Observed at both men's and women's bathrooms utilized by employees. Time Extended Time Extended