Twins Restaurant

A container of gravy left out at room temperature to cool was measured at 50C. Staff indicated it would be allowed to cool to room temperature. The gravy was relocated to the cooler., - Cool cooked hot foods in a rapid, safe manner.

A package of fish and package of beef were thawing out at room temperature. external food temperatures measured at 3-5C. Foods were relocated to the cooler., - Thaw high risk foods under cold running water or in the cooler.

The kitchen handwsh sink was filled with plastic containers., - Designated handwash sinks must be kept empty at all times and used solely for handwashing purposes.

1. Bulk food dispensers without handles are being used and left in contact with the foods., - Use dispensers with handles and store in a manner that the handle does not contact the food., , 2. The exteriors of some of the bulk dry food containers and the lids are dirty with dried food and grease accumulation. Grease accumulation is noted on the back of the deep fryers and on areas of the prep cooler/counters. The metal utensil storage rack is cluttered and has food particles on it., - Cleaning is required.

The following areas require cleaning to remove food particle buildup and/or grease accumulation: the walls by the rice cookers and by the wood chopping block, the floor around the edges of the chest freezer and dry storage shelving unit where black buildup is evident.

1. Once again raw meats are being stored above vegetables in the walk-in cooler., - All raw meats must be stored below cooked and or ready to eat foods. Corrected, , 2, Staff personal cell phone stored directly on the wood chopping block. , - Staff personal belongings are to be stored away from foods, food equipment, food contact surfaces. Corrected

Bag of frozen pork thawing in a container of still water., - Thaw frozen foods in the cooler, under cold running water or in the microwave if for immediate use., - The food was relocated to the cooler.

Feb 12, 2025:, The following areas still require further cleaning: the walls at the end of the cookline equipment and behind the dishwasher and area, the floor along the walk-in cooler and freezer and the black storage cart., , Feb 3, 2025:, The following areas in the kitchen require cleaning: 1. The walls by the kitchen door, at the end of cookline equipment and behind the dishwasher have dust, dried food splashes and/or black buildup. 2. The floor by the grease trap, along the walk in cooler and freezer and around equipment legs have food particle and grime buildup. 3. The exterior of the garbage cans have black buildup and the black cart is visibly dirty with food particles.

Dirty wiping cloths are being left on surfaces in the kitchen instead of being returned to the sanitizer solution after each use. Corrected

1. Containers of raw meat were stored above other foods in the walk-in cooler. Corrected, - All raw meats are to be stored below cooked and or ready to eat foods., , 2. A container of cooked sliced beef was found cooling in the basin of the mop sink. Food Discarded, - The mop sink is to be used for cleaning, dumping of dirty mop pail water only.

Large amounts of cut raw vegetables are being left on the counters., - High risk foods must be stored at less than 4C or greater than 60C.

Chlorine sanitizer test papers could not be located., - Ensure sanitizer test papers are available for measuring the concentration of sanitizing agents.

Pest control documentation is not available.

1. The interiors of the coolers and freezers have an accumulation of food particles in the sliding door tracks, on the bottom shelves and on the sides of the walls., 2. The sides of the prep cooler have an accumulation of grease and dried food splashes., 2. The deep fryer, the exhaust hood canopy, the exteriors of the rice cookers all have an accumulation of grease., , A thorough cleaning of the above noted equipment is required.

The following areas in the kitchen require cleaning: 1. The walls by the kitchen door, at the end of cookline equipment and behind the dishwasher have dust, dried food splashes and/or black buildup. 2. The floor by the grease trap, along the walk in cooler and freezer and around equipment legs have food particle and grime buildup. 3. The exterior of the garbage cans have black buildup and the black cart is visibly dirty with food particles.