Alpha Grill

Inspector notes: No hot running was observed missing from the vegetable sink.

Inspector notes: The backflow device on the faucet of the mop sink was observed to be leaking water

Inspector notes: Observed multiple containers of TCS food items including chopped lettuce and sliced tomatoes to be in cooling state while fully covered. 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. Corrective Actions: PIC immediately uncovered all TCS foods mentioned above to allow heat transfer. See temperature log for cooling curve.

Inspector notes: Observed in-use utensils (such as a knives) stored in crevices between equipment in between uses. Storage of In-Use Utensils. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency specified under DPH Rule 511-6-1-.05(7)(b) and (8)(a); In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not time/temperature control for safety food. Corrective Actions: PIC immediately removed knives to be washed, rinsed, and sanitized.

Inspector notes: Observed clean equipment stacked wet after being washed, rinsed, and sanitized recently. Protection of Clean Items. (a) Equipment and Utensils, Air-Drying Required. After cleaning and sanitizing, equipment and utensils: 1. Shall be air-dried or used after adequate draining before contact with food; and 2. May not be cloth dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry. Corrective Actions: PIC immediately arranged equipment so that air-drying could occur.

Inspector notes: Observed employee personal items stored above prep table along with seasoning bottles. 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. 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. Corrective Actions: PIC immediately moved all employee personal items to designated area preventing possible contamination.

Inspector notes: Observed the faucets on the 3-compartment sink to be at a temperature of 86F and 88F. The water source and system shall be of sufficient capacity to meet the peak water demands of the food service establishment. COS: PIC noticed that one of the tankless hot water heaters was powered off and turned it on. Water temperature immediately went up to the minimum temperature range for a 3-compartment sink.

Inspector notes: Upon entering the food establishment, wiping cloths were observed to not be placed in the sanitizer bucket in between uses. Cloths in-use for wiping counters and other equipment surfaces shall be: (i) Held between uses in a chemical sanitizer solution. COS: PIC voluntarily placed cloths in the sanitizer buckets and verbally instructed employees to do so for future reference.

Inspector notes: Observed several gaskets to have an accumulation of debris. Also observed black build-up on the caulking of the hand sink and on the wall to the side of the 3-compartment sink. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. PIC to clean all gaskets, walls and caulking to ensure that build-up and residue does not accumulate.

Inspector notes: Observed multiple TCS items including tomatoes, tzatziki sauce, rice and lentil soup in cooling process fully covered and on holding top of counters preventing proper heat transfer. 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...