FIREBIRDS WOOD FIRED GRILL health score and inspection history

Clean equipment food contact surfaces and utensils to sight and touch. (choppers, slicers, mixers, utensils in storage)// Clean containers in storage had debris accumulation and were sitting on the clean dish shelf.

(A)(2) Maintain TCS food at 41 F or below.// Cut lettuce, cut tomatoes, cheese, raw salmon, etc ranged between 45-49 F. The establishment plans to use time as a public health control for future inspections.

Clean equipment food contact surfaces and utensils to sight and touch. (choppers, slicers, mixers, utensils in storage)// Pots and containers being stored on the clean dish rack with visible food debris.

3-304.14. 4-501.114 Provide quaternary ammonia solution at concentration specified by manufacturer for storing cloths used to wipe counters and equipment.// Quaternary Ammonia sanitization solution reading 0 PPM for several sanitization buckets being used.

Provide hot water for sanitization in the dish machine which achieves a utensil surface temperature of at least 160 F. / Repair dish machine and wash, rinse and sanitize in 3-compartment sink until repair is verified by JCDH. (Corrective Action)// The high temp sanitization dish machine was actively being used before checked. The PIC, Josh, used an irreversible to check the surface temperature the dishes would reach. The machine was checked three different times for maximum temperature readings. The three readings were 136 F, 138 F, and 144 F. The establishment plans to use the three compartment sink until the issue is repaired