Westside Motor Lounge

Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used — Inspector Note: 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.

Physical facilities installed, maintained, and clean — Inspector Note: 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.

Food properly labeled; original container — Inspector Note: 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.

Food properly labeled; original container — Inspector Note: 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.

Food in good condition, safe, and unadulterated — Inspector Note: 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.

Food separated and protected — Inspector Note: 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.

Proper date marking and disposition — Inspector Note: 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.

Proper date marking and disposition — Inspector Note: 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 .