Cinder Restaurant

Inspector notes: An open employees' beverage container was observed stored in a food preparation area. Employees shall not drink from open beverage containers in order to prevent contamination of their hands, the container, and exposed food.

Inspector notes: Inspector observed beverage tubes draining into the hand sink in the kitchen. A hand-washing sink must not be used for purposes other than hand washing.

Inspector notes: Unnecessary and/or non-functional equipment or items were observed in the refuse area. Establishments shall be kept free of unnecessary and/or non-functional equipment and litter to prevent harborage conditions.

Inspector notes: The following were observed in poor repair: 1) The wall in the mop sink area is in poor repair, inspector observed exposed wood. 2) The wall in the ware washing area is in poor repair, inspector observed chipped paint. The physical facilities must be maintained in good repair.

Inspector notes: Beverage tubing was observed in contact with ice used for drinks at the bar. Beverage tubing and cold plate beverage cooling devices must not be in contact with stored ice used for drinks. See disposal.

Inspector notes: Proper cooling methods were not used for time/temperature control for safety (TCS) foods. Food was placed hot in the refrigerator in containers greater than four inches deep and covered with plastic wrap. Food was relocated to a sheet pan to rapidly cool. Proper cooling methods were reviewed with the person in charge.

Inspector notes: Knives are stored on an unclean surface (between the prep table and wall) between uses. During pauses in food preparation, utensils must be stored on a clean surface or in a clean, protected location.

Inspector notes: The cutting boards in the kitchen are very scratched and scored. Cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.

Inspector notes: The door to the outside, located in the kitchen, is not tight-fitting. Outer openings of a food establishment must be protected against the entry of insects and rodents by tight-fitting doors.

Inspector notes: Food was observed held at 44-55 degrees Fahrenheit in the low boy unit. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. Per person in charge food had been in the low boy unit for more than 4 hours. Food was voluntarily disposed of (see attached disposal form). Low boy had an ambient air temperature of 41-43 degrees Fahrenheit. Low boy was taken out of service during time of inspection and must not be used until it can maintain an internal food temperature of 41 degrees Fahrenheit or below. Per person in charge, low boy unit will be serviced.

Inspector notes: There was no evidence that employees are required to report to the person in charge information about their health (illnesses, symptoms) as they relate to diseases that are transmissible through food. An employee illness policy was given to the person in charge during time of inspection.

Inspector notes: The facility is lacking thermo labels or similar internal temperature indicating device for the dish machine at the kitchen.

Inspector notes: Thermometers are lacking in the refrigeration unit(s). Cold holding equipment used for time/temperature control for safety (TCS) foods must have at least one thermometer that is located to allow easy viewing of the temperature display.