Howell's Kitchen

In-use utensils: properly stored — Inspector Note: Observed knives stored between two prep top cooling units in the main kitchen. COS PIC removed knives and cleaned them.

Nonfood-contact surfaces clean — Inspector Note: Observed watery buildup at the base of a RIC at the Bar. Observed watery buildup at the base of a RIC in the main kitchen. CA: Advised PIC to maintain all nonfood contact surfaces clean to sight and touch.

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed the 3 comp sink and sanibucket with a respective lactic acid concentration of 170 ppm and 0 ppm. CA: PIC to have the sanitizer line for the sink recalibrated.

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed the bar dishwasher reaching a final rinse of 130F. CA: PIC to have Ecolab to recalibrate the hight temp dishwasher.

Proper cold holding temperatures — Inspector Note: Observed eggs (45F) and banana pudding (45F) in a main kitchen RIC stored above 41F. Observed caesar dressing (59F), asparagus (63F), and butter (65F) stored in a main kitchen prep top cooler above 41F. Observed sliced tomatoes (48F), kale (48F), and mozzarella sticks (46F) in a main kitchen RIC above 41F. Observed tomato sauce (47F), mozzarella slices (57F), and sausage (45F) in the main kitchen prep top above 41F. Observed other items in other main kitchen cold holding units including, salmon, shrimp, coconut rice, and beef, stored above 41F. COS Items prepared the same day were taken to the WIC for cooling, placed on an ice bath, or transferred to TPHC; other items not prepared the same day were discarded.

In-use utensils: properly stored — Inspector Note: Observed scoops stored with handle stored in contact with dry items. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1.Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container; 2.In food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon; 3.On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency specified under DPH Rule 511-6-1-.05(7)(b) and (8)(a); 4.In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; 5. In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not time/temperature control for safety food; or 6. In a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at a frequency specified under DPH Rule 511-6-1-.05(7)(b)3(vi). PIC removed items.

Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used — Inspector Note: Observed can opener blade in need of replacement. 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. PIC will replace blade of can opener.