Lighthouse Grill

355 Main St, Trinidad

Reinspection

ROACHY SAYS:

“Wow! Roachy can see himself in your butterknives! Way to go, Lighthouse Grill!!”

Routine Inspection
02. Food safety certification, food handler card compliance

Conditions Observed: Food handler card for one staff member on shift had expired. Please ensure that all staff have current/valid food handler cards available at the next routine inspection; thank you.

ROACHY SAYS:

“Food facilities that prepare, handle, or serve non-prepackaged potentially hazardous food, shall have an owner or employee who has passed an aproved food safety certification examination. Food handlers that prepare, handle, or serve non-prepackaged potentially hazardous food, shall obtain a valid Food Handler Card within 30 days after date of hire. (113947.1-113947.5, 113948)”

08. Proper hot and cold holding temperatures.

Conditions Observed: Fish batter held in an ice bath on the cookline countertop was measured at 42.2°F. Discussed use of more ice and/or deeper container to keep batter in closer contact with ice. Discussed alternative option of implementing TPHC for this food item, since a process and labeling system for TPHC is already established and in compliance for other food items on the cookline, and PIC confirmed that this batter is generally used up within 4 hours or less. Please ensure that all potentially-hazardous foods held cold remain at or below 41°F at all times, or, alternatively, implement time as a public health control (TPHC) for items held on ice on the cookline.

ROACHY SAYS:

“Except during preparation, cooking, cooling, transportation to or from a retail food facility for a period of less than thirty minutes, when time is used as the public health control, or as otherwise specified, potentially hazardous foods shall be maintained at or below 41F or at or above 135F. The following foods may be held at or below 45F: raw shell eggs, unshucked live molluscan shellfish, pasteurized milk and pasteurized milk products in original sealed containers, potentially hazardous foods held during transportation. Potentially hazardous foods held for dispensing in serving lines and salad bars may be held at 45F, not to exceed 12 hours in a 24 hour period, if unused portions are discarded. Food preparation shall not exceed two cumulative hours without a return to the required holding temperatures. (113996, 113998, 114037, 114343(a))”

10. Proper cooling methods.

Conditions Observed: Gravy in two different plastic tubs in the rear 1-door Avantco refrigerator in the rear storage area were measured at 49.4°F and 49.6°F, respectively. Discussion with PIC and kitchen staff confirmed that the gravy had been made the night before and cooled overnight. Observed that the facility does use cooling logs, but these were inconsistently filled out and had not been completed for this particular batch of gravy. Discussed requirements for rapid cooling (135°F to 70°F within 2 hours, then 70° to 41°F within the next 4 hours, for a total cooling time of no more than 6 hours). Discussed cooling methods (including metal containers that facilitate heat transfer, ice baths, stirring, and use of ice paddles), the importance of active monitoring of food temperatures during the cooling process. Please review cooling processes and log use, retrain staff, and ensure that hot foods are cooled rapidly as described above. This violation requires a reinspection, which has been scheduled for 4/30/2021.

ROACHY SAYS:

“After heating, potentially hazardous foods shall be rapidly cooled from 135F to 70F within 2 hours, and then from 70F to 41F within 4 hours. Potentially hazardous foods prepared from ambient temperature ingredients must be cooled to below 41F within 4 hours. Cooling shall be facilitated by one or more of the following methods: in shallow pans, separating food into smaller portions, adding ice as an ingredient, using an ice bath and stirring frequently, using an ice paddle, using rapid cooling equipment, or using containers that facilitate heat transfer. (114002, 114002.1)”

Routine Inspection
08. Proper hot and cold holding temperatures.

Conditions Observed: Measured tuna salad 44.5F with probe thermometer in cookline ice bath. Observed tuna stored in plastic container. Observed cold packs are used instead of loose ice cubes. Use metal containers, as metal will conduct the cold temperature to the food, whereas plastic is an insulator. Use loose ice cubes and submerge food containers fully in ice bath, the current system only keeps the bottom portion of the food cold due to ice pack only having direct contact with bottom of container.

ROACHY SAYS:

“Except during preparation, cooking, cooling, transportation to or from a retail food facility for a period of less than thirty minutes, when time is used as the public health control, or as otherwise specified, potentially hazardous foods shall be maintained at or below 41F or at or above 135F. The following foods may be held at or below 45F: raw shell eggs, unshucked live molluscan shellfish, pasteurized milk and pasteurized milk products in original sealed containers, potentially hazardous foods held during transportation. Potentially hazardous foods held for dispensing in serving lines and salad bars may be held at 45F, not to exceed 12 hours in a 24 hour period, if unused portions are discarded. Food preparation shall not exceed two cumulative hours without a return to the required holding temperatures. (113996, 113998, 114037, 114343(a))”

22. Hot and Cold Water Available

Conditions Observed: Measured hot water 115F with probe thermometer at 3 compartment sink. Adjust/repair/replace water heater to deliver hot water at or above 120F at all mixing faucets at all times.

ROACHY SAYS:

“An adequate, protected, pressurized, approved potable supply of hot and cold water shall be provided at all times. Hot water shall be supplied at a minimum temperature of 120F when measured from the faucet. The temperature of water provided to handwashing facilities shall be at least 100F. Handwashing facilities equipped with non-adjustable faucets shall have their temperature set between 100F and 108F. Hot water shall be provided at the food preparation sink and janitorial sink. (113953(c), 114099.2(b), 114163(a)(3), 114189, 114192, 114192.1, 114195)”

28. Food separated and protected.

Conditions Observed: Observed uncovered waffle cones on display. Cover all stored foods to protect from contamination.

ROACHY SAYS:

“Food shall be protected from contamination during transportation, storage, preparation, holding, and display. Adequate and suitable counter space shall be provided for all food preparation. Food preparation shall be conducted wthin an approved food compartment or fully enclosed food facility. Open-air barbecues shall be separated from public access. (113984(a-f), 113986, 114060, 114067(a,d,e,j), 114069(a, c, d), 114077, 114089.1(c), 114143(c,e))”

30. Toxic substances properly identified, stored, used.

Conditions Observed: Observed unlabeled chemical spray bottle used to wipe table surfaces. Label all chemicals when taken out of original manufacturer’s packaging for safety.

ROACHY SAYS:

“Only those insecticides, rodenticides, and other pesticides that are necessary, bear a legible manufacturer's label, and are specifically approved for use in a food facility may be used in a food facility in accordance with the manufacturer's instructions. Containers used for storing poisonous or toxic materiails such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. Poisonous or toxic materials shall be stored or displayed to prevent contamination of food, equipment, utensils, linens, and single-use articles. (114254, 114254.1, 114254.2)”

34. Non-food-contact surfaces clean.

Conditions Observed: Observed mold-like substance in ice machine used to chill beverage lines. Clean and sanitize ice machine per manufacturer’s instructions to prevent mold growth.

ROACHY SAYS:

“Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. (114115(b))”

38. Adequate ventilation and lighting, designated areas, use.

Conditions Observed: Observed grease accumulation on ventilation hood and hood baffle filters. The ventilation hood shall be maintained in accordance with the Uniform Mechanical Code. Have the ventilation hood cleaned by a professional service to increase air flow and prevent a fire hazard. Keep service invoice or hood sticker available for review during routine inspections.

ROACHY SAYS:

“Approved exhaust hoods shall be provided to remove toxic gases, heat, grease, vapors and smoke. Canopy-type hoods shall extend six inches beyond all cooking equipment. Toilet rooms shall be consistent with local building codes and vented to the outside air by a screened openable window, air shaft, or light-switch activated exhaust fan. Adequate lighting shall be provided in all areas to facilitate cleaning and inspection. Light fixtures in areas where open food is stored, served, prepared, and where utensils are washed shall be of shatterproof construction or protected with light shields. (114149, 114149.1, 114149.2, 114149.3, 114252, 114252.1)”

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