Cypress Street Pint And Plate

In-use utensils: properly stored — Inspector Note: Observed knife stored in between cracks of equipment near prep located by dry storage rack. Advised PIC to place in use utensils in another location can not be stored in between kitchen equipment. COS. Knife removed for cleaning and sanitizing

Proper eating, tasting, drinking, or tobacco use — Inspector Note: Observed location of drinking cups storage located in a food preparation area. Observed one reusable cup and bottle water above prep table cooler CA: provided storage where the cups could not become a hazard. COS: Cups removed. Employees shall consume food only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas. However, drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee’s hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles will be allowed.

Food properly labeled; original container — Inspector Note: Observed multiple squeeze bottles in reach in cooler, prep-top cooler unlabeled as well as flour bins unlabeled. COS: labels were added 511-6-1.04(7)(c) - Food Labels (Pf, C) (c) Food Labels. 1. Food packaged in a food service establishment, that is not provided by a foodservice employee upon consumer request, shall be labeled as specified in law, including 21 CFR 101- Food labeling, and 9 CFR 317 Labeling, marking devices, and containers. 2. Label information shall include: (i) The common name of the food, or if there is no common name, an adequately descriptive identity statement;

Food stored covered — Inspector Note: Observed shrimp and asparagus found stored in main kitchen's RIC uncovered and subject to contamination. COS: PIC discarded the shrimp and covered the asparagus. 511-6-1.04(4)(c)1(iv) - Packaged & Unpackaged Food, food stored covered(C) (iv) Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination;

Proper cold holding temperatures — Inspector Note: During routine inspection observed several Time/Temperature Control for Safety food items (shrimp in RIC, chicken WIC) held above 41 degrees Fahrenheit. Time/Temperature Control for Safety Food, Hot and Cold Holding. 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. COS: Manager discarded food items.

Food properly labeled; original container — Inspector Note: Observed multiple containers in reach in cooler unlabeled as well as sauces in unlabeled bottles. 511-6-1.04(7)(c) - Food Labels (Pf, C) (c) Food Labels. 1. Food packaged in a food service establishment, that is not provided by a foodservice employee upon consumer request, shall be labeled as specified in law, including 21 CFR 101- Food labeling, and 9 CFR 317 Labeling, marking devices, and containers. 2. Label information shall include: (i) The common name of the food, or if there is no common name, an adequately descriptive identity statement;

Adequate ventilation and lighting; designated areas used — Inspector Note: During the routine inspection, observed the ventilation system with extreme amounts of dust and grease accumulated and in need for cleaning. CA: PIC was advised to have the system serviced for proper cleaning. Cleaning Ventilation Systems, Nuisance and Discharge Prohibition. Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust, dirt, and other materials. If vented to the outside, ventilation systems may not create a public health hazard or nuisance or unlawful discharge.

Food-contact surfaces: cleaned & sanitized — Inspector Note: observed debris on knives stored on the magnet wall holder. COS: PIC placed in the dish pit to be cleaned. 511-6-1.05(7)(a)1 - Equipment, Food-Contact Surfaces,& Utensils (Pf) (7) Cleaning of Equipment and Utensils. (a) Equipment, Food-Contact Surfaces, and Utensils. 1. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf.

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed several clear storage containers that have been washed with old tape used for labeling still on them and stored with other clean containers. COS: PIC removed all the containers and removed the tape for the containers to be cleaned again. 511-6-1.05(7)(a)1 - Equipment, Food-Contact Surfaces,& Utensils (Pf) (7) Cleaning of Equipment and Utensils. (a) Equipment, Food-Contact Surfaces, and Utensils. 1. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf.

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed the cutting boards of the main kitchen prep top cooler severely scored and need of replacement. CA: PIC was advised to have the prep top cooler cutting boards replaced and discard the existing cutting boards. 511-6-1.05(7)(a)1 - Equipment, Food-Contact Surfaces,& Utensils (Pf) (7) Cleaning of Equipment and Utensils. (a) Equipment, Food-Contact Surfaces, and Utensils. 1. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf.

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed the dishwasher in the bar area failed to provide any sanitizer solution despite there being a full carton of solution present. CA: PIC was advised to have ecolab to come out and service the unit and to no longer use the unit until its fixed, for the time being they are to use the main kitchen dishwasher to clean glassware 511-6-1.05(7)(a)1 - Equipment, Food-Contact Surfaces,& Utensils (Pf) (7) Cleaning of Equipment and Utensils. (a) Equipment, Food-Contact Surfaces, and Utensils. 1. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf.

Proper cold holding temperatures — Inspector Note: During routine inspection observed several Time/Temperature Control for Safety food items held above 41 degrees Fahrenheit. Time/Temperature Control for Safety Food, Hot and Cold Holding. 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. COS: Manager discarded food items.