Health Report #108978

Establishment Name: Blackpearl
Report Date: 05/20/2015
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 soiled food contact surfaces: 1. Can opener blade. 2. Interior ceiling of the microwave. 3. Several clean dishes, such as spoons and knives in clean dish storage. 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. Corrected: person in charge washed, rinsed and sanitized all the noted items.
Critical Potentially Hazardous Food (Ti N/A N/A N/A Observed the following holding 44-46f in a kitchen top loading reach-in cooler on the cook line: 1. Raw chicken. 2. Raw hamburger. 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 multiple items without any date marking. Ready-to-eat, potentially hazardous food (time/temperature control for safety 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 5�c (41�f) or less for a maximum of 7 days. (pf) to correct provide food with the proper date marks. Corrected: person in charge provided all the dates to the noted items
Normal Characteristics N/A N/A N/A Observed mustard and crab being stored in open metal cans. Materials that are used in the construction of utensils and food-contact surfaces of equipment may not allow the migration of deleterious substances or impart colors, odors, or tastes to food and under normal use conditions shall be: (p) (a) safe; (p) (b) durable, corrosion resistant, and nonabsorbent; (c) sufficient in weight and thickness to withstand repeated ware washing; (d) finished to have a smooth, easily cleanable surface; and (e) resistant to pitting, chipping, crazing, scratching, scoring, distortion, and decomposition. To correct discontinue storing food in open metal cans. Corrected: person in charge had the noted items transferred to a food grade container for storage
Normal Equipment Food-Contact Surface N/A N/A N/A Observed the pop gun with a heavy mold like build up on the end of the bar where you enter. In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment: (a) at a frequency specified by the manufacturer, or (b) absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold. To correct wash, rinse and sanitize the noted items. Corrected: person in charge had the noted item washed, rinsed and sanitized.