THE EARL

Observed food-contact surface on the interior of the food prep sink encrusted with grease and/or soil deposits. Food contact surface of the prep sink must be cleaned at a frequency necessary to preclude accumulation of soil residues Discussed with person in charge during inspection to thoroughly clean, rinse, and sanitized the food preparation sink prior to use and maintain at a frequency that prevents buildup. Employee begin cleaning the sink.

Observed an excessive accumulation of encrusted material on the can opener blade and holster. Food-contact surfaces and utensils shall be clean to sight and touch and maintained free of soil residues Corrective Action: Thoroughly clean and sanitize the can opener blade and holster. Maintain at a frequency that prevents the accumulation of debris.

Encrusted and soiled material was observed on the shelving unit used to store clean equipment intended for food preparation. Equipment, food-contact surfaces, and utensils are not being cleaned at a frequency necessary to prevent the accumulation of soil residues. Discussed with the Person in Charge (PIC) that all affected equipment must be removed and rewashed. The shelving unit must be thoroughly cleaned to eliminate buildup and then properly sanitized before reuse. PIC acknowledged and implemented immediate corrective measures.

The PIC could not provide documentation or otherwise satisfactorily demonstrate during the inspection, that all food employees and conditional employees are informed of their responsibility to report to management information about their health and activities as it relates to diseases that are transmissible through food.

Observed buildup of slime on the interior surfaces of the ice machine, including the dispensing flap and interior walls. Food-contact surfaces shall be clean to sight and touch and maintained free of soil residues Discontinue use of ice machine until interior surfaces, including the dispensing flap, are cleaned and sanitized. During inspection, employee begin removing ice from ice machine.

Hot water was not provided at employee handwash sinks in the main kitchen and at the bar. Handwashing sinks must be provided with a supply of hot water at a temperature of at least 80°F Corrective Action Taken Discussed with the Person in Charge (PIC) that hot water must be restored at all employee handwashing sinks immediately. PIC acknowledged the deficiency and arranged for immediate correction.

Observation: Observed reduced oxygen packaged (ROP) fish (salmon)labeled with the instruction "Keep Frozen, Remove from Packaging Before Thawing" being thawed while still sealed in its original reduced oxygen packaging. Corrective Action: Fish packaged in reduced oxygen packaging and labeled with instructions to remove from packaging before thawing must be either (1) removed from the packaging prior to initiation of thawing under refrigeration, or (2) removed immediately upon completion of thawing if thawed under running water. Failure to do so creates conditions favorable for botulinum toxin production. The PIC was instructed to discard any improperly thawed fish and to ensure that all staff follow manufacturer label instructions strictly during thawing procedures. Salmon discarded.

A hole was observed at the bottom of the back exit door, allowing daylight to enter the facility. Physical facilities must be maintained to prevent the entry of pests and contamination. Doors must be tight-fitting and in good repair. Discussed with the Person in Charge (PIC) that the hole must be repaired or sealed immediately. Ensure all exterior doors are maintained in good condition to prevent pest entry.

Observation: Observed reuse of single-service/single-use articles. Approximately 16 empty kosher dill "Freedom Chip" buckets, originally intended for single use, were being reused to store various dry goods (e.g., black beans, rice, corn starch, grits) near the grill area, and produce items (e.g., peppers) in the walk-in cooler. Corrective Action: Single-service and single-use articles may not be reused. These containers are not designed for repeated use and may not be durable, cleanable, or made of materials approved for long-term food contact. The person in charge (PIC) was instructed to discontinue the reuse of these containers and to replace them with food-grade, durable, and cleanable storage containers intended for repeated use.

Observed accumulation of black debris on walls and ceiling tiles throughout the kitchen, particularly near the dish machine and three-compartment sink. Physical facilities shall be cleaned as often as necessary to keep them clean and maintained in a manner that prevents contamination of food and food contact surfaces. Discussed with kitchen manager Clean and remove all debris from affected walls and ceiling tiles. Maintain surfaces clean to sight and touch at all times.

Observation: Observed potentially hazardous (Time/Temperature Control for Safety – TCS) foods cold holding at temperatures above 41°F in the prep top cooler. All TCS items within this unit were noted to be above the required cold holding temperature. Please refer to the temperature log; affected items are marked with an asterisk (*). Corrective Action (per FDA Food Code §3-501.16(A)(2)): Except during preparation, cooking, or cooling, or when time is used as a public health control, TCS foods shall be maintained at a temperature of 41°F (5°C) or below. The person in charge (PIC) was instructed to take immediate corrective actions, including: - Discarding food items held above 41°F for more than 4 hours. - Rapidly cooling or relocating recently placed items still within safe time limits. -Evaluating the functionality of the prep top cooler. -Ensuring proper thermometer calibration.

Observation: Observed reduced oxygen packaged (ROP) fish (salmon)labeled with the instruction "Keep Frozen, Remove from Packaging Before Thawing" being thawed while still sealed in its original reduced oxygen packaging. Corrective Action: Fish packaged in reduced oxygen packaging and labeled with instructions to remove from packaging before thawing must be either (1) removed from the packaging prior to initiation of thawing under refrigeration, or (2) removed immediately upon completion of thawing if thawed under running water. Failure to do so creates conditions favorable for botulinum toxin production. The PIC was instructed to discard any improperly thawed fish and to ensure that all staff follow manufacturer label instructions strictly during thawing procedures. Salmon discarded.

Observation: Observed food employee preparing food and handling clean equipment/utensils without a hair restraint. The employee had hair (locs) longer than ½ inch that was not properly restrained during food preparation. Corrective Action: Food employees shall wear hair restraints that are designed and worn to effectively keep hair from contacting exposed food, clean equipment, utensils, linens, and unwrapped single-service and single-use articles. This includes head hair, facial hair, and any hair longer than ½ inch. The employee corrected the violation by securing their locs in a bun. PIC was advised to ensure all employees with long hair wear proper restraints at all times when preparing or handling food.

Observation: Observed reuse of single-service/single-use articles. Approximately 16 empty kosher dill "Freedom Chip" buckets, originally intended for single use, were being reused to store various dry goods (e.g., black beans, rice, corn starch, grits) near the grill area, and produce items (e.g., peppers) in the walk-in cooler. Corrective Action: Single-service and single-use articles may not be reused. These containers are not designed for repeated use and may not be durable, cleanable, or made of materials approved for long-term food contact. The person in charge (PIC) was instructed to discontinue the reuse of these containers and to replace them with food-grade, durable, and cleanable storage containers intended for repeated use.

Observation: The trash receptacle in the women’s restroom was observed without a cover or lid. Corrective Action: A toilet room used by females shall be provided with a covered receptacle for the disposal of sanitary napkins. The Person in Charge (PIC) was instructed to provide a trash can with a cover in the women’s restroom.

Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Please see items marked with an asterisk. Cut Tomato, chili, sour cream were discarded.

Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Observed cut tomatoes at room temperature. Tomatoes were discarded.

Dish machine chlorine sanitizer not at proper minimum strength. Observed available chlorine sanitizer while employee washing dishes at dish machine at 0ppm. Advised proper minimum strength. Employee primed dish machine and repeated cycle adjusted chlorine sanitizer observed at 50ppm.