State & Main Kitchen + Bar

Paper towel dispenser at the cookline area was not dispensing paper towel. The manager indicated the paper towel dispenser battery is dead and needs to be replaced., , Fix or replace as needed and ensure the dispenser is equipped with handwashing supply (paper towel).

1. The handwashing sink by the prep area was too hot measured 52°C. The manager indicated that there is a plan to fix the handwashing sink and they are waiting on parts., , Alternatively, install a water mixing valve to ensure the temperature of the water is warm and comfortable for food handlers., , 2. The water pressure at the handwashing sink faucet in the staff washroom was low., , , 3. The water pressure at the handwashing sink in one of the men's washrooms was observed to be low., , The manager indicated that they are switching the automatic faucet to manual just like the ones installed in the women's washroom.

1. Ramen/miso soup measured at 37°C was stored in the walk-in cooler., , Potentially hazardous foods that have been cooked and are intended to be kept under refrigerated storage prior to serving, are to be cooled from 60°C (140°F) to 20°C (70°F) or less within two hours and then from 20°C (70°F) to 4°C (40°F) or less within 4 hours., , Tips for cooling food quickly:, i. Divide food into smaller portions in shallow containers to cool, ii. Store food in an ice water bath to rapidly cool the food., iv. Use an ice wand to rapidly cool the food, v. Frequently check temperature with a probe thermometer., , 2. Food items such as gravy, au jus, and soup, held on the hot holding unit measured below 47.5°C, 43.9°C, and 53.1°C respectively., , Foods were discarded.

1. The weatherstripping at the front door was in disrepair resulting in a gap between the doors., , 2. There was a gap between the back exit doors., , Replace the weatherstrippings and seal the gaps to prevent the entry of pests.

The washroom door was opened at the time of the inspection. The staff washroom is not completely enclosed from the kitchen area and there is no self-closing hinge on the door., , An open washroom door can cause aerosolized droplets to migrate into food preparation areas, increasing the risk of contaminating food, utensils, and food‑contact surfaces specifically when the washroom room is not fully enclosed from the kitchen area., , Install a self-closing hinge on the staff washroom door.

1. Deep grooves were noted on the prep cooler cutting boards at the cookline., , Replace /resurface as needed., , 2. Grease buildup and black char was noted on the ventilation canopy at the cookline. , , 3. Debris buildup was noted in the chemical room and hard-to reach areas., , Clean the indicated areas.