Truth Midtown Restaurant & Lounge

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

Nonfood-contact surfaces clean — Inspector Note: 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.

Food-contact surfaces: cleaned & sanitized — Inspector Note: 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.

Food-contact surfaces: cleaned & sanitized — Inspector Note: 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.

Food-contact surfaces: cleaned & sanitized — Inspector Note: 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)