TWIN PEAKS

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed in their steam table: Beef (125F - Hot Holding) Operator stated it had been out for approximately 2hrs. Operator placed further into the pan and turned up the steamer. Corrective Action Taken

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed no written plan for their 4hr marked butters on the cook line. Operator has multiple unfilled out copies, and states they have a filled out version but can't find it.

Basic - Ice scoop handle in contact with ice. Observed the scoop handle in contact with ice at the bar. Operator removed it. 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. Observed multiple scoops not stored above their foods on the cook line. Operator removed them. Corrected On-Site

Basic - Wiping cloth sanitizing solution stored on the floor. Observed a sanitizer bucket stored on the floor. Operator double bucketed it. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed on the cook line: Butter (70F - Cold Holding). Operator stated it had been out for approximately 30minutes. Operator placed it into a container of ice. Corrective Action Taken

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

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed multiple employee phones stored on the cook line. Operator removed them. Corrected On-Site

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed multiple cooks wearing wrist bands while in the line. Operator had them remove them. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed blade tenderized beef stored over raw bacon in the walk in cooler. Operator switched their places. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed on the waiter line: Cheese sauce (100F - Hot Holding); Beans (100F - Hot Holding). Operator stated they had been out for approximately 2hrs. Operator brought them to the cook line to reheat. Corrective Action Taken

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Observed no measuring device for their heat based dish machine.

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Observed the ware washing paper towel dispenser not functioning.

High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed an employee scratch their nose and then grab an ice scoop to scoop ice. Operator had the employee wash the scoop and their hands. Corrected On-Site

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed no written plan for the butter that's marked and held for 4hrs and tossed. Had operator fill out the plan. Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed. Observed their license not posted. Operator printed out and posted their license. 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 multiple utensils with their handles in food product on the cook line and server station. Operator removed the utensils. Corrected On-Site

High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw fish stored over ready to eat cheese in the walk in cooler. Operator moved the fish. Corrected On-Site Warning - From follow-up inspection 2024-03-05: Observed raw chicken stored over ready to eat ribs in the walk in cooler. Operator placed ribs on the top shelf. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Admin Complaint Corrected On-Site

High Priority - - From initial inspection : High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored over raw beef in the walk in cooler. Operator moved the chicken. Corrected On-Site Warning - From follow-up inspection 2024-03-05: Observed raw chicken stored over raw steaks in the walk in cooler. Operator removed steaks. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Admin Complaint Corrected On-Site

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed on the cook line: Butter (80F - Cold Holding); Shredded mozzarella cheese (70F - Cold Holding). Operator stated they had been out for more than 4hrs. Operator willingly disposed of food. Corrective Action Taken Warning - From follow-up inspection 2024-03-05: Observed on the cook line: Butter at 80F cold holding. Operator stated it had been out for approximately 1hr. Operator placed butter in a reach in cooler. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Admin Complaint Corrective Action Taken

High Priority - - From initial inspection : High Priority - Toxic substance/chemical improperly stored. Observed multiple sanitizer buckets stored on the floor of the cook line. Operator placed buckets on shelves. Corrected On-Site Warning - From follow-up inspection 2024-03-05: Observed multiple sanitizer buckets stored on the ground of the cook line. Operator placed buckets in a buckets. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Admin Complaint Corrected On-Site

Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. Observed a bowl being used as a scoop in a container of breadcrumbs. Operator removed the bowl. Corrected On-Site Warning - From follow-up inspection 2024-03-05: Time Extended

Basic - - From initial inspection : 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 commercially packaged salmon not removed from package when thawed. Warning - From follow-up inspection 2024-03-05: Observed reduced oxygen packaged salmon not removed form package when thawed. Operator opened the packages. Time Extended Corrected On-Site

Basic - - From initial inspection : Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed an employee wearing a watch while preparing food. Warning - From follow-up inspection 2024-03-05: Time Extended

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Observed no vomit clean up plan. Handed operator a copy to post. Corrected On-Site