Health Report #108977

Establishment Name: Blackpearl
Report Date: 10/28/2014
Violation Type Violation Category Violation Items Violation Locations Violation Problems Violation Comments
Critical Equipment Food-Contact Surface N/A N/A N/A Observed the following food contact surfaces soiled with a build up of debris: 1. Interior ceiling of the microwave, located on the top loading cooler. 2. Underside of the shelved above the coolers on the cook line. 3. All three ice bins soiled with a debris build up at the main bar. Equipment food-contact surfaces and utensils shall be cleaned: (1) except as specified in # (b) of this section, before each use with a different type of raw animal food such as beef, fish, lamb, pork, or poultry; (p) (2) each time there is a change from working with raw foods to working with ready-to-eat foods; (p) (3) between uses with raw fruits and vegetables and with potentially hazardous food (time/temperature control for safety food); (p) (4) before using or storing a food temperature measuring device; (p) and (5) at any time during the operation when contamination may have occurred. (p) to correct wash rinse and sanitize the noted items. ,
Critical Potentially Hazardous Food (Ti N/A N/A N/A Observed the following food holding between 45-48f for an unknown amount of time due to a non-working cooler: 1. Enchilada 47f. 2. Raw hamburger 48f. 3. Beef steak 47f. 4. Cooked mushrooms 47f. 5. Raw chicken 48f. 6. Cooked ribs 48f. 7. Cooked shrimp 45f. 8. Cooked egg plant 45f. Potentially hazardous food that is to be cold shall be held at 41f or below. To correct discard the noted food into the garbage. Corrected: person in charge discarded the noted items into the garbage
Critical Ready-to-Eat, Potentially Haza N/A N/A N/A Observed an inconsistent date marking system being used throughout the facility. Ready-to-eat, potentially hazardous food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded when held at a temperature of 41�f or less for a maximum of 7 days. (pf) to correct put a consistent date marking system in place for use in the facility
Normal Good Repair and Proper Adjustm Equipment cooking/preparation area freezer In poor repair Observed the following: 1. Top loading reach-in cooler on the cook line not functioning correctly holding cold food between 45-48f. 2. Gaskets throughout the facility. Equipment shall be maintained in a state of repair and good condition. To correct: 1. Repair the noted cooler to hold cold food at 41f or below. 2. Repair or replace the noted gaskets. ,
Normal Cleaning, Frequency and Restri N/A N/A N/A Observed the following parts of the facility with a debris build up: 1. Floor/wall under the three compartment sink. 2. Wall under the dish washing machine, especially directly behind the unit. 3. Floor under the large cooler on the cook line nearest to the office, 4. Ceiling vent in dry storage. 5. Floor wall juncture behind the cooking line equipment. Physical facilities shall be cleaned as often as necessary to keep them clean. To correct: deep clean the noted areas and maintain the areas clean. ,
Normal Nonfood-Contact Surfaces N/A N/A N/A Observed the following non-food contact surfaces to be soiled with a build up: 1. All parts of the grill on the cook line, next to the oven. 2. Table top under the grill on the cook line. 3. Interior of the oven on the cook line nearest to the grill. Non food-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. To correct: clean all the noted items and clean them at a frequency that maintains them clean. ,