THE LIONS RESTAURANT & LOUNGE scores 88; inspectors cite handwashing issues

1. 01

   Handwashing

   Item 2-2D ↗

   Observed coolant fluid being funneled into the handwashing sink at the time of inspection. CA: (o) Using a Handwashing Sink.

   Inspector’s full note +

   Code 511-6-1.06(2)(o)

   Observed coolant fluid being funneled into the handwashing sink at the time of inspection. CA: (o) Using a Handwashing Sink. 1. A handwashing sink shall be maintained so that it is accessible at all times for employee use. Pf 2. A handwashing facility may not be used for purposes other than handwashing. Pf 3. An automatic handwashing facility shall be used in accordance with manufacturer’s instructions. Pf COS: The person in charge redirected the coolant fluid into a bucket instead of the handwashing sink. Corrected On-Site. New Violation.

   Official report · Item 2-2D ↗
   Corrected on siteNew violation
2. 02

   Food-contact surface sanitation

   Item 4-2B ↗

   Observed black organic buildup on the interior ceiling of the ice machine. The potato slicer, knife, and knife block in the main kitchen, as well as the soda gun in the bar area, were unclean to sight and touch.

   Inspector’s full note +

   Code 511-6-1.05(7)(b)

   Observed black organic buildup on the interior ceiling of the ice machine. The potato slicer, knife, and knife block in the main kitchen, as well as the soda gun in the bar area, were unclean to sight and touch. CA: (b) Equipment Food-Contact Surfaces and Utensils. 1. Equipment food-contact surfaces and utensils shall be cleaned: (i) Before each use with a different type of raw animal food such as beef, fish, lamb, pork, or poultry. It does not apply if the food-contact surface or utensil is in contact with a succession of different types of raw meat and raw poultry each requiring a higher cooking temperature as specified under DPH Rule 511-6-1.04(5)(a) than the previous type such as preparing raw pork followed by cutting raw poultry on the same cutting board; P (ii) Each time there is a change from working with raw foods to working with ready-to-eat foods; P (iii) Between uses with raw fruits and vegetables and with Time/Temperature Control for safety food; P (iv) Before using or storing a food temperature measuring device; P and (v) At any time during the operation when contamination may have occurred. P 2. Except as specified in paragraph 3 of this subsection, if used with time/temperature control for safety food, equipment food-contact surfaces and utensils shall be cleaned at least every 4 hours throughout the day. P 3. Surfaces of utensils and equipment contacting time/temperature control for safety food may be cleaned less frequently than every 4 hours if: (i) In storage, containers of time/temperature control for safety food and their contents are maintained at temperatures specified under DPH Rule 511-6-1-.04 and the containers are cleaned when they are empty; (ii) Utensils and equipment are used to prepare food in a refrigerated room or area that is maintained at one of the temperatures in the following chart and: (I) The utensils and equipment are cleaned at the frequency in the following chart that corresponds to the temperature: Temperature Cleaning Frequency 41ºF (5.0ºC) or less 24 hours >41ºF - 45ºF (>5.0ºC - 7.2ºC) 20 hours >45ºF - 50ºF (>7.2ºC - 10.0ºC) 16 hours >50ºF - 55ºF (>10.0ºC - 12.8ºC) 10 hours and (II) The cleaning frequency based on the ambient temperature of the refrigerated room or area is documented in the food service establishment. (iii) Temperature measuring devices are maintained in contact with food, such as when left in a container of deli food or in a roast, held at temperatures specified under DPH Rule 511-6-1- .04; (iv) Equipment is used for storage of packaged or unpackaged food, such as a reach-in refrigerator, and the equipment is cleaned at a frequency necessary to preclude accumulation of soil residues; (v) The cleaning schedule is approved based on consideration of: (I) Characteristics of the equipment and its use, (II) The type of food involved, (III) The amount of food residue accumulation, and (IV) The temperature at which the food is maintained during the operation and the potential for the rapid and progressive multiplication of pathogenic or toxigenic microorganisms that are capable of causing foodborne disease; or (vi) In-use utensils are intermittently stored in a container of water in which the water is maintained at 135ºF (57ºC) or more and the utensils and container are cleaned at least every 24 hours or at a frequency necessary to preclude accumulation of soil residues. 4. Dining counters and table-tops shall be cleaned and sanitized routinely after removing all soiled tableware and food trays shall be cleaned and sanitized after each use by one of the following methods: (i) A two step method in which one cloth, rinsed in sanitizing solution is used to clean food debris from the surface and a second cloth in separate sanitizing solution is used to rinse; (ii) Sanitizing solution is sprayed onto the surface and the surface is then wiped clean with a disposable towel; (iii) If used for cleaning and sanitizing, single-use disposable sanitizer wipes shall be used in accordance with EPA-registered label use instructions; or (iv) Other methods approved by the Health Authority. (v) Food trays may be cleaned and sanitized the same as table ware. 5. Except when dry cleaning methods are used as specified under subsection (7)(e) of this Rule, surfaces of utensils and equipment contacting food that is not time/temperature control for safety food shall be cleaned: (i) At any time when contamination may have occurred; (ii) At least every 24 hours for iced tea dispensers including nozzles and consumer self-service utensils such as tongs, scoops, or ladles; (iii) Before restocking consumer self-service equipment and utensils such as condiment dispensers and display containers; and (iv) In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment: (I) At a frequency specified by the manufacturer; or (II) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold. COS: The PIC unplugged the ice machine. Advisement: Advised the PIC to discard or melt all ice and thoroughly clean and sanitize the ice machine’s interior before resuming use. Advised the PIC to thoroughly clean and sanitize the potato slicer, knife, knife block, and soda gun before further use and maintain these items clean to sight and touch. Corrected On-Site. New Violation.

   Official report · Item 4-2B ↗
   Corrected on siteNew violation
3. 03

   Cooling methods and equipment

   Item 11A ↗

   Observed rice, cooked bell peppers, and cooked cabbage cooling at room temperature. Also observed freshly prepared shrimp tightly wrapped in the main kitchen cooler at the time of inspection.

   Inspector’s full note +

   Code 511-6-1.04(6)(e)

   Observed rice, cooked bell peppers, and cooked cabbage cooling at room temperature. Also observed freshly prepared shrimp tightly wrapped in the main kitchen cooler at the time of inspection. CA: 511-6-1.04(6)(e) - Cooling Methods (Pf, C) (e) Cooling Methods. 1. Cooling shall be accomplished in accordance with the time and temperature criteria specified under DPH Rule 511-6-1-.04(6)(d) by using one or more of the following methods depending on the type of food being cooled: (i) Placing the food in shallow pans; Pf (ii) Separating the food into smaller or thinner portions; Pf (iii) Using rapid cooling equipment; Pf (iv) Stirring the food in a container placed in an ice water bath; Pf (v) Using containers that facilitate heat transfer; Pf (vi) Adding ice as an ingredient; Pf or (vii) Other effective methods. Pf 2. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be: (i) Arranged in the equipment to provide maximum heat transfer through the container walls; and (ii) Loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. COS:PIC moved the rice, cooked bell peppers, and cooked cabbage into refrigeration for continued cooling and loosened the wrapping on the shrimp to allow heat to escape. New Violation.

   Official report · Item 11A ↗
   New violation
4. 04

   Ventilation and lighting

   Item 17D ↗

   Observed a lighter, earbuds, an employee beverage cup without a lid and straw, and a water bottle on food preparation surfaces in the main kitchen. CA: 511-6-1.07(4)(b) - Designated Areas for Employee Activity, located to prevent contamination of food, equipment, utensils, linens, & single service articles (C) (b) Designated Areas for Employee Activity.

   Inspector’s full note +

   Code 511-6-1.07(4)(b)

   Observed a lighter, earbuds, an employee beverage cup without a lid and straw, and a water bottle on food preparation surfaces in the main kitchen. CA: 511-6-1.07(4)(b) - Designated Areas for Employee Activity, located to prevent contamination of food, equipment, utensils, linens, & single service articles (C) (b) Designated Areas for Employee Activity. 1. Areas designated for employees to eat, drink, use tobacco products and electronic devices shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. 2. Lockers or other suitable facilities shall be located in a designated room or area where contamination of food, equipment, utensils, linens and single-service and single-use articles cannot occur. Advised the PIC to relocate personal items to a designated storage area and keep employee beverages in closed containers stored to prevent contamination of food, equipment, and utensils. New Violation.

   Official report · Item 17D ↗
   New violation

Correction and repeat labels quote the report. An absent label leaves correction status unknown; a deadline does not confirm a correction.