Truth Midtown Restaurant & Lounge

Observed dishwasher in the bar area with a sanitizer level of 0 ppm. Corrective action - PIC contacted company for repair of dishwasher. Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration, and Hardness. A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation at contact times specified under subsection (8)(b)3 of this Rule shall meet the requirements specified in DPH Rule 511-6-1-.07(6)(g), shall be used in accordance with the Environmental Protection Agency (EPA)-registered label use instructions P, and shall be used as follows:

1. A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart; P

Concentration Range Minimum Temperature

MG/L PH 10 or less oF (oC) PH 8 or less oF (oC)

25-49 120 (49) 120 (49)

50-99 100 (38) 75 (24)

100 55 (13) 55 (13)

Observed dark substance on beverage nozzles at side dispensers in bar area. Corrected on site - PIC removed nozzles and sent them through the kitchen dishwasher for cleaning and sanitizing. Equipment food-contact surfaces and utensils shall be clean to sight and touch.

Observed dark spots on shield on the interior of the ice machine in the main kitchen area. Corrective action - PIC advised to have detailed cleaning and sanitizing of the interior surfaces of the ice machine performed focusing on the metal shield area. Equipment food-contact surfaces and utensils shall be clean to sight and touch.

Observed damaged gaskets at reach-in cooler under preptop cooler in main kitchen area. Corrective action - PIC contacted service personnel for repair of cooler gaskets. 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 food debris and residue on food containers and shelving units in reach-in cooler and dry storage areas. Corrective action - PIC advised to perform cleaning of food containers and shelving units. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

Observed the following TCS items >41F in RIC Yams 45F, Collards 47F, macaroni cheese 47F Cold Holding CA: All items were discarded into trash

Observed dishwasher (bar) & (main kitchen) sanitizer level 0ppm Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration, Hardness CA: A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation at contact times specified under subsection (8)(b)3 of this Rule shall meet the requirements specified in DPH Rule 511-6-1-.07(6)(g), shall be used in accordance with the Environmental Protection Agency (EPA)-registered label use instructions P, and shall be used as follows:

1. A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart; P

Concentration Range Minimum Temperature

MG/L PH 10 or less oF (oC) PH 8 or less oF (oC)

25-49 120 (49) 120 (49)

50-99 100 (38) 75 (24)

100 55 (13) 55 (13)

2. 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;

Observed RIC failing to properly hold ambient temperature 41 and below Good Repair & Proper Adjustment CA: Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule.

Observed several products in the main prep top cooler stored above 41 F. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above. Products were discarded and have the prep top cooler.

Observed chorizo stored in the reach-in cooler with a prep date of 8/8. A food that requires datemarking shall be discarded if it: (i) Exceeds 7 days, not including the time that the product is frozen; (ii) Is in a container or package that does not bear a date or day. Discard chorizo.

Observed moderate food debris on the cooking equipment. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Clean equipment.

Observed moderate food splatter on the wall behind the cooking equipment. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. Clean the wall behind the cooking equipment.

Observed three instances of employee's items stored next to food for consumers. Areas designated for employees to eat, drink, and use tobacco shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. Retrain employees.