Westside Motor Lounge

Observed damaged gaskets at reach-in cooler near cooking equipment in main kitchen area. Corrective action - PIC advised to have gaskets replaced or repaired.
Good Repair and Proper Adjustment.

1. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule.

2. Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.

3. Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate food when the container is opened.

Observed dusty ceiling tiles over food preparation areas in main kitchen. Observed missing ceiling tile near walk-in cooler in dry storage area. Corrective action - PIC advised to have missing ceiling tile replaced and clean dust from ceiling tiles in kitchen. Good Repair. All physical facilities shall be maintained in good repair.

(b) Cleaning, Frequency and Restrictions.

1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

Observed moldy sliced peppers in preptop cooler near cooking equipment in main kitchen area.
Observed open bag of salad greens in which leaves were brown and brown liquid was visible in bag. Corrected on site - food items discarded. Condition. Food shall be safe, unadulterated, and honestly presented.

Observed partially-cooked chicken wings stored under raw seafood items (shrimp, fish filets) and over raw beef in reach-in cooler in main kitchen area. Corrected on site - items in cooler rearranged by required cooking temperature. Packaged and Unpackaged Food - Separation, Packaging, and Segregation.

1. Food shall be protected from cross contamination by:

(i) Except as specified in paragraph (i)(IV) of this subsection, separating raw animal foods during storage, preparation, holding, and display from:

(I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, P and

(II) Cooked ready-to-eat food; and P

(III) Fruits and vegetables before they are washed; P

(IV) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat food.

(ii) Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by:

(I) Using separate equipment for each type, P or

(II) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, P and

(III) Preparing each type of food at different times or in separate areas; P

(iii) Cleaning and sanitizing equipment and utensils;

(v) Cleaning hermetically sealed containers of food of visible soil before opening;

(vi) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened;

(vii) Storing damaged, spoiled, or recalled food being held in the food service establishment separate from food, equipment, utensils, linens and single-service and single-use articles; or

(viii) Separating fruits and vegetables, before they are washed from ready-to-eat food.

Observed ready-to-eat TCS food items stored in coolers for more than 24 hours without proper date marking (sliced tomatoes and open blocks of cheese in reach-in cooler, sautéed onions, shredded lettuce, and sliced cheese in preptop cooler). Corrected on site - dates labeled on food items. Except when packaging food using a reduced oxygen packaging method, and except as specified in paragraphs 5 and 6 of this subsection, refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1.

Observed several TCS food items stored for a time period beyond the 7-day time limit. (Shredded cabbage dated 3/6, queso cheese dip dated 3/7, shredded lettuce dated 3/18). Corrected on site - products discarded.

Ready-to-Eat, Time/Temperature Control for Safety Food, Disposition.

1. A food that requires datemarking shall be discarded if it:

(i) Exceeds 7 days, not including the time that the product is frozen; P

(ii) Is in a container or package that does not bear a date or day; P or

(iii) Is inappropriately marked with a date or day that exceeds 7 days .

Observed several food items (oils, dressings, and sauces in squeeze bottles) and spices stored in the main kitchen prep area without labels. Corrected on site - PIC provided labels for all containers of food that have been removed from its original container. Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food.

Observed several containers of milk and heavy cream stored in walk-in cooler beyond their expiration date (expired 3/18). Corrected on site - Items discarded. Expired Foods. Prepackaged sandwiches, eggs, infant formula, shucked oysters, milk, and time/temperature control safety foods that are labeled as “keep refrigerated” and that are for sale or service to the consumer or used as an ingredient in other foods shall be immediately discarded and shall not be sold, served, or used after the manufacturer’s expiration date or the sell-by date.

Observed food residue, soil buildup, and debris on can opener blade. Observed dark material with the appearance of mold on the interior of the ice machine. Corrective action - PIC advised to have ice machine rental/cleaning company return to the establishment to perform detailed cleaning of the unit. PIC advised to have can opener blade thoroughly cleaned. Equipment food-contact surfaces and utensils shall be clean to sight and touch.

Observed no sanitizer was present in the wiping cloth bucket and mechanical warewashing machine at the bar area (no concentration registered on test strips). Corrective action - PIC advised to use kitchen dishwasher until bar dish machine can resume supplying the proper concentration of sanitizing solution.

Observed several TCS food items stored for a time period beyond the 7-day time limit. (Hummus dated 8/9, Philly egg rolls dated 8/6, 8/13). Corrected on site - products discarded. 511-6-1.04(6)(h) - Ready-To-Eat Time/Temperature Control for Safety Food, Disposition (P) (h) Ready-to-Eat, Time/Temperature Control for Safety Food, Disposition.

1. A food that requires datemarking shall be discarded if it:

(i) Exceeds 7 days, not including the time that the product is frozen; P

(ii) Is in a container or package that does not bear a date or day; P or

(iii) Is inappropriately marked with a date or day that exceeds 7 days . P

Observed several food items (oils, dressings, sauces) and spices stored in the main kitchen prep area without labels. Corrective action - PIC advised to label all containers of food that has been removed from its original container. Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food.

Observed can opener with debris build-up on the blade. code:Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf. COS:PIC clean can opener.

Observed ice machine with moderate build of pink-like substance. code:Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf. COS:PIC cleaned ice machine.

Observed dishwasher in the kitchen and at front bar with low concentration of chlorine 00ppm. code: An iodine solution shall have a minimum temperature of 68°F (20°C)P minimum concentration between 12.5 ppm and 25 ppm, P and pH of 5.0 or less or a pH no higher than the level for which the manufacturer specifies for the solution to be effective; P 3. A quaternary ammonium compound solution shall have a minimum temperature of 75ºF (24ºC), P have a concentration as specified in DPH Rule 511-6-1-.07(6)(g) and as indicated by the manufacturer’s use directions included in the labeling, P and be used only in water with 500 ppm hardness or less or in water having a hardness no greater than specified by the EPA-registered label use instructions; P 4. If another solution of a chemical specified under paragraphs 1 through 3 of this subsection is used, the permit holder shall demonstrate to the Health Authority that the solution achieves sanitization and the use of the solution shall be approved; P CA: Advised PIC to have dishwashers serviced and to use 3 compartment sinks to sanitize dishes until they are serviced.

Observed several TCS food items stored past their date mark label date.2/24, 2/13. code:A food that requires datemarking shall be discarded if it: (i) Exceeds 7 days, not including the time that the product is frozen; P (ii) Is in a container or package that does not bear a date or day; P or (iii) Is appropriately marked with a date or day that exceeds 7 days . P 2. Refrigerated, ready-to-eat, time / temperature control for safety food prepared in a food service establishment and dispensed through a vending machine with an automatic shutoff control shall be discarded if it exceeds 7 days. P COS:PIC discarded all food items.

Observed TCS food items stored in prep top cooler without proper date marking. code:Except when packaging food using a reduced oxygen packaging method, and except as specified in paragraphs 4 and 5 of this subsection, refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. Pf 2. Except as specified in paragraphs 4 through 6 of this subsection, refrigerated, ready-to-eat, time/temperature control for safety food prepared and packaged by a food processing plant shall be clearly marked, at the time the original container is opened in a food service establishment and if the food is held for more than 24 hours, to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days after the original container is opened. The day the original container is opened in the food service establishment shall be counted as Day 1, except, the day or date marked by the food service establishment may not exceed a manufacturer’s use by date if the manufacturer determined the use-by date based on food safety; Pf 3. A refrigerated, ready-to-eat, time/temperature control for safety food ingredient or a portion of a refrigerated, ready-to-eat, time/temperature control for safety food that is subsequently combined with additional ingredients or portions of food shall retain the date marking of the earliest-prepared or first-prepared ingredient. Pf 4. A date marking system that meets the criteria stated in paragraphs 1 and 2 of this subsection may include: (i) Using a method approved by the Health Authority for refrigerated, ready-to-eat time / temperature control for safety food that is frequently rewrapped, such as lunchmeat or a roast, or for which date marking is impractical, such as soft serve mix or milk in a dispensing machine;

(ii) Marking the date or day of preparation, with a procedure to discard the food on or before the last date or day by which the food must be consumed on the premises, sold, or discarded;

(iii) Marking the date or day the original container is opened in a food service establishment, with a procedure to discard the food on or before the last date or day by which the food must be consumed on the premises, sold, or discarded; or (iv) Using calendar dates, days of the week, color-coded marks, or other effective marking methods, provided that the marking system is disclosed to the Health Authority upon request. 5. The requirements in paragraphs 1 and 2 of this subsection do not apply to individual meal portions served or repackaged for sale from a bulk container upon a consumer’s request. 6. The requirements in paragraphs 1 and 2 of this subsection do not apply to shellstock. COS:PIC date marked all food and discarded other food.

Observed several working bottles of oil and dressings without a label on them on. code:Food Storage Containers, Identified with Common Name of Food. Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food COS:PIC labeled all bottles.

Observed an employee wash his hands at the 3 compartment sink. Food employees shall clean their hands in a handwashing sink or approved automatic handwashing facility and may not clean their hands in a sink used for food preparation or warewashing, or in a service sink or curbed cleaning facility used for the disposal of mop water and similar liquid waste. Retrain employees.

Observed black build up inside of the ice machine. Food contact surfaces must be cleaned frequently to prevent contamination. Clean ice machine.

Observed several knives with food debris stored on the knife rack. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Clean knives.

Observed a box of single use plates stored on the floor. Also observed bowls stored with the food contact surface stored exposed to contamination. Except as specified in paragraph 4 of this subsection, cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored: (i) In a clean, dry location; (ii) Where they are not exposed to splash, dust, or other contamination; and (iii) At least 6 inches (15 centimeters) above the floor. Relocate single-use plates and invert bowls.

No test strips for quat were available. A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided. Purchase test strips.