Twin Willows

Inspector notes: The door to the outside, located in the basement, 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: Cheese and sour cream was observed held at 51 degrees Fahrenheit. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. Per interview with PIC, foods were put in unit less than 1 hour prior. Foods were moved to another cooler at time of inspection.

Inspector notes: Rigatoni which was prepared on site, date marked 9/5 was observed held beyond the 7 days. Food items exceeding the 7 days (except time product is held frozen) shall be discarded. See disposal.

Inspector notes: Molluscan Shellfish (clams) located in walk-in cooler did not have the proper identification tags. Molluscan Shellstock tags must remain attached to the container in which the Molluscan Shellstock are received until the container is empty.

Inspector notes: Molluscan Shellfish tags are not maintained for 90 days. Molluscan shellfish tags or labels are required to be maintained for 90 calendar days from the date the container is emptied.

Inspector notes: Food contact surfaces of equipment/utensils (ice machine) was observed with an accumulation black/brown biofilm. The food contact surfaces of equipment must be clean to sight and touch. See disposal.

Inspector notes: At the time of inspection, ROP tuna was thawing with package intact. Reduced oxygen packaging fish that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment. Temperature was observed at 41 degrees Fahrenheit, see disposal.

Inspector notes: The door to the outside, located in the basement, 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: Utensils were observed stored in stagnant water between uses.

Inspector notes: Low boy located in the kitchen area was not in good repair, ambient observed at 45 degrees Fahrenheit. PIC took unit out of service at time of inspection.

Inspector notes: The non-food contact surfaces of the bar cooler have an accumulation of dust, dirt, food residue, and other debris.

Inspector notes: The grease refuse container was observed with an accumulation of grease and soil residue.

Inspector notes: The floors and walls throughout the facility have an accumulation of soil residue and/or food debris. The physical facilities shall be cleaned as often as necessary to keep them clean.

Inspector notes: The following equipment was observed in need of repair/adjustment and or not properly designed/used... - The basement 3 bay sink was observed to be lacking a faucet spout that properly reaches all 3 bays (left side faucet has spout, right side faucet only equipped with a sprayer). Per the PIC and observation at the time of inspection, the new faucet with sprayer has been obtained and on hand for installation.

Inspector notes: Chicken, Coleslaw, Pico De Gallo, and raw chicken were observed held at 44 degrees Fahrenheit in the fry prep unit. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. Foods moved to colder refrigeration at the time of inspection.

Inspector notes: The following equipment was observed in need of repair/adjustment and or not properly designed/used... - The basement 3 bay sink was observed to be lacking a faucet spout that properly reaches all 3 bays (left side faucet has spout, right side faucet only equipped with a sprayer). - Refrigerator door gaskets of the 2 door low boy cooler and the 2 door reach-in freezer were observed to be in poor repair (torn/worn). Per the PIC and observation at the time of inspection, the new faucet with sprayer has been obtained and on hand for installation, and replacement gaskets were measured and on order for refrigeration. - The Fry Prep Cold Hold unit was observed to be fluctuating in ambient holding temperature from 41 to 47 degrees Fahrenheit while maintaining food temperatures at 41 to 44 degrees Fahrenheit. (Unit was adjusted to colder temperature at the time of inspection.) PIC to instruct employees to work from smaller portions until unit is repaired or replaced. (Use of the Cold space below prep top in the Fry Prep unit for bulk item storage is to discontinued until unit is repaired or replaced.)

Inspector notes: Raw animal foods were not stored properly to prevent cross-contamination in the grill cold drawer unit (Raw Fish observed stored under Raw Beef). Except when combined as ingredients, different types of raw animal foods must be separated from each other during storage by using separate equipment or arranging each type of food in equipment so that cross contamination of one type with another is prevented. (Fish was moved to top drawer at the time of inspection.)

Inspector notes: The following food items held cold in the small fry prep unit were observed held at 42 to 44 degrees Fahrenheit. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. Food items moved to colder refrigeration at the time of inspection.

Inspector notes: Several Food items prepared on site, held in refrigeration, were observed held beyond 7 days from date of preparation. Food items exceeding the 7 days (except time product is held frozen) shall be discarded. Food items were voluntarily disposed of at the time of inspection.

Inspector notes: Several food items held in refrigeration, prepared on site, were observed not marked with the date of preparation. Ready-to-eat time/temperature control for safety (TCS) foods prepared in the establishment and held for more than 24 hours must be marked with the date of preparation. Per the PIC, food items were prepared previous day. Items were marked with the date of preparation at the time of inspection.

Inspector notes: Working containers of dry ingredients are not labeled with the common name of the food. Working containers holding food or food ingredients that are removed from their original packages, such as flour, herbs, salt, sugar, and spices must be labeled with the common name of the food. (Food containers were labeled at the time of inspection.)

Inspector notes: Several food items previously prepared and then frozen were observed marked with a date of preparation, but not remarked with a date removed from freezer and thawed for use. Food items were marked with a 6 day use from the date pulled from the freezer for thawing at the time of inspection.

Inspector notes: Utensils were observed stored in stagnant water between uses. Methods for Proper storage of in-use utensils were reviewed with the PIC at the time of inspection. Utensils were removed from standing water and brought to the dish area at the time of inspection.

Inspector notes: The following equipment was observed in need of repair/adjustment and or not properly designed/used... - The basement 3 bay sink was observed to be lacking a faucet spout that properly reaches all 3 bays (left side faucet has spout, right side faucet only equipped with a sprayer). - The Fry Prep Cold Hold unit was observed to be fluctuating in ambient holding temperature from 41 to 46 degrees Fahrenheit while maintaining food temperatures at 42 to 44 degrees Fahrenheit. (Unit was adjusted to colder temperature at the time of inspection.) - Refrigerator door gaskets of the 2 door low boy cooler and the 2 door reach-in freezer were observed to be in poor repair (torn/worn). Equipment is to be maintained in good repair and properly designed/ constructed/used.

Inspector notes: The non-food contact surfaces of the following equipment were observed to have an accumulation of dust, dirt, food residue, and other debris... - Refrigeration gaskets - Bar Cooler (base area collection of debris/water) Non-FOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.