The Cigar Parlour

Observed multiple TCS food items (spring mix, shredded cheese, raw beef (steak), and raw chicken) cold holding in the temperature danger zone above 41 degrees F in the outside WIC. Advised PIC that when cold holding TCS food items, foods shall range between 41 degrees F. or below. COS: PIC discarded items.

Observed inadequate food allergy training at time of inspection. Advised PIC employee are properly trained in food safety including food allergy awareness.

Observed no employee health reporting at time of inspection. Advised PIC food employees and conditional employees are informed in a verifiable manner of their responsibilities to report. Advised PIC to obtain employee health agreement forms and sign upon request of the Health Authority.

Observed outside WIC with an ambient temperature of 45.3 degrees F. Advised PIC that ambient air temperatures for equipment shall be in adequate range and used for its intended use. COS: A Food employee decrease the ambient temperature of the outside cooler to 38.5.

Observed at bar area chemical bottles stored at handsink and sanitizer bucket stored inside of handsink. Advised PIC a handwashing sink shall be maintained so that it is accessible at all times for employee use. COS: Had PIC relocate items away from handsink.

Observed warewash dish machine reading 0 ppm CL at time of inspection. Advised PIC equipment shall be maintained in a state of repair.

Observed container of cooked chicken wings and kale prepped day before, did not reaching 41F within allotted time, remained in reach-in-cooler overnight. Advised PIC Cooling. Cooked time/temperature control for safety food shall be cooled: Within 2 hours from 135°F (57°C) to 70°F (21°C); and a total of 6 hours from 135°F (57°C) to 41°F (5°C) or less. COS: Had PIC discard improperly cooled items.

Observed interior food-contact surface of ice machine with black-mold like substance on white panel. Advised PIC Equipment food-contact surfaces and utensils shall be cleaned: At a frequency specified by the manufacturer; or Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold.

Observed container of cooked chicken wings and kale cooling tightly covered in reach-in-cooler in main kitchen. Advised PIC Cooling shall be accomplished in accordance with the time and temperature criteria specified under DPH Rule 511-6-1-.04(6)(d) by using one or more of the following methods depending on the type of food being cooled: Loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food.

Observed chicken and beef rolls thawing on counter at prep area. Advised PIC Thawing. Except as specified in paragraph 4 of this subsection, time/temperature control for safety food shall be thawed: Under refrigeration that maintains the food temperature at 41°F (5°C) or less. COS: Had PIC place items in reach-in-cooler for proper thawing.

Observed no Cl- test strips on site for monitoring dish machine. Advised PIC A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided.

Observed bleach used for vomit/fecal response with a low sodium hypochlorite concentration. Advised PIC that procedures and approved materials shall be used in order to respond to vomit/fecal events. Advised PIC to obtain a bodily fluid kit or bleach from EPA List G.

Upon arrival did not observe Servsafe certificate posted. Advised PIC Servsafe shall be posted for public view.