Twin Peaks

Inspector notes: Observed multiple handwashing sinks, the mop sink and dishmachine that are attached to the wall with no seal or broken seals at time of inspection. Reseal fixtures back to the wall prior to next routine inspection. Physical facility must be maintained in good repair at all times. Repair physical facility prior to next routine inspection

Inspector notes: Observed no Certified Food Protection Manager (CFPM) onsite at time of inspection. Establishment was open and operating. A CFPM is required to be on the premises during all hours of operation

Inspector notes: Observed employee handle raw chicken then handle raw beef without washing hands prior. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands must be washed at any time contamination occurs and when changing tasks. Also discussed with PIC that changing gloves cannot be used in lieu of handwashing. Employee properly washed hands at handwash sink at time of inspection

Inspector notes: Observed HACCP logs for reheating approved food items with most recent date of 11/17. Observed cook chill logs with most recent date of 11/12. Observed no logs maintained for cook temperatures. Per PIC and food items in walk-in cooler, reduced oxygen packaging (ROP) items were most recently prepared and packaged on 11/18. The establishment has an approved HACCP/variance procedure for conducting Reduced Oxygen Packaging (ROP) for approved food items. The establishment must follow their approved HACCP/variance procedure for cooking, chilling, and reheating each approved ROP'd food item and retain the documents listed in the HACCP/variance approval for 180 days. The HACCP/variance procedures were reviewed with the PIC at time of inspection. Documentation for critical control points in approved variance/HACCP must be completed, available for review, and retained as required by approved variance/HACCP plan. Must provide up-to-date HACCP logs for cook, chill and reheating points of the approved ROP'd food items prior to re-inspection

Inspector notes: Observed no Certified Food Protection Manager (CFPM) onsite at time of inspection. Establishment was open and operating. A CFPM is required to be on the premises during all hours of operation

Inspector notes: At time of inspection, observed a rolling dish rack blocking access to the hand wash sink near the prep area. Also, observed a rolling rack blocking access to the hand wash sink near the pizza dough prep station. Also, observed a sanitation bucket blocking access to the hand wash sink at the small bar. The handwashing sink shall be maintained so accessible at all times. Manager relocated all items blocking handwash sink at time of inspection

Inspector notes: Observed an accumulation of organic matter inside both of the soda gun holsters located at the main bar. Please ensure all equipment surfaces are clean to the sight and touch

Inspector notes: Observed employee drop tongs on floor, place tongs in dish pit, remove gloves, and don clean gloves before proceeding to prep food. Instructed employee to remove gloves, properly wash hands, and don clean gloves before working with food. Observed gloved employee place raw hamburger patty on grill and proceed to prepare customer plates. Instructed employee to properly wash hands at time of inspection before plate/ready-to-eat food was contaminated. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands must be washed at any time contamination occurs and when changing tasks

Inspector notes: Observed cold tabletop/reach in on server line with a minimum ambient air temperature of 45*F cold holding TCS foods. PIC relocated TCS foods to alternative refrigeration. PIC stated unit will not be used to hold TCS foods until repairs can be made. Establishment observed to have adequate refrigeration. Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Must repair cold holding equipment such that it maintains TCS foods at 41°F or below