Allegheny County Health Department Food Safety Program 3901 Penn Ave, Pittsburgh, PA Phone: Fax:

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1 Phone: Fa: Client ID: Address: 176 Curry Hollow Rd City: Pittsburgh Municipality: Pleasant Hills Category Code: 21-Restaurant with Liquor Re- Inspection: Pending - Inspector Categories Food Source/Condition Cooking Temperatures # Consumer Advisory Reheating Temperatures # Cooling Food # Hot Holding Temperatures # Cold Holding Temperatures # Facilities to Maintain Temperature Date Marking of Food Probe-Type Thermometers Cross-Contamination Prevention # Employee Health # Employee Personal Hygiene # Cleaning and Sanitization # Water Supply Waste Water Disposal Plumbing Handwashing Facilities Pest Management # Toic Items Certified Food Protection Manager Demonstration of Knowledge Contamination Prevention - Food, Utensils and Equipment Fabrication, Design, Installation and Maintenance Toilet Room General Sanitation Garbage and Refuse Floors Walls and ceilings Lighting Ventilation Dressing rooms and Locker rooms General Premises Administrative S - Diamond Eceptional Client Name: Baltimore Crab House State: PA Zip: Inspector: Schlaich, Elliot Re- Inspection Date: # U.S. Centers for Disease Control and Prevention "high risk" for foodborne illness and establishment of priority of inspection D D Assessment Status S NO NA V Assessment Status S NO NA V 5 16 Inspection Date: 7/6/217 Purpose: Initial Permit Ep. Date: 9/3/218 Priority Code: H S - Satisfactory NO - Not Observed NA - Not Applicable V- Violation Page 1 of Violation Risk High Med. Low Violation Risk High Med. Low 3

2 Inspector Name: Schlaich, Elliot Placarding: Consumer Alert Start Time: 1:25: PM Allegheny County Health Department Phone: Fa: Inspection Details Balance Amount: Contact: End Time: 4:3: PM Phone: 1 Food Source/Condition Vacuum packaged cooked pork found inside of the walk in cooler. 31 Discard/remove food that is not in sound condition or not from an approved source. Discontinue vacuum packaging food or provide a HACCP plan. $. Katrina Sparte (412) Cooling Food Cooling charts could not be produced. 34 Record cooling temperature on charts Retain cooling charts for at leat 3 days 7 Cold Holding Temperatures - Pot roast, steak, burger patties and cooked pork found at 46F inside of the walk in cooler. Cooked products were prepared the day before Cooling charts could not be produced for cooked products pans of cooked pasta found at 46F inside of the 3 door cooler net to the pizza oven. Discard food. 33 Food must be held at 41 F or below Discard or remove food from sale 8 Facilities to Maintain Temperature - 3 door salad prep cooler is holding at 47F. Cooler is used to hold blue cheese and salad dressings. Do not use this cooler to hold potentially hazardous foods until it is repaired and can hold products at or below 41F. - Kitchen 3 door cooler net to pizza oven is holding at 47F. 33 Provide enough conveniently located, approved, properly operating refrigeration units to assure the maintenance and cooling of foods at required temperatures. 9 Date Marking of Food -Facility is not date marking food. All potentially hazardous, ready to eat foods must be marked with a 7 day use by date. 34 Properly label foods Page 2 of 5

3 Phone: Fa: Cleaning and Sanitization - Dish machine is not sanitizing. - Small amount of old food debris found on slicer blade guard. - Multiple soiled knives found stored on Cres Cor warmer. - Top section of Cres Cor warmer is dusty / dirty. Area is used to store clean utensils. - 3 bowl sink lacks a faucet. - Top section of shelves above kitchen prep coolers are accumulating old food and other debris. - Shelves inside of the kitchen 2 door prep cooler are accumulating old food and debris. - Multiple equipment handles are sticky too the touch. - Cook line equipment in the main kitchen is greasy. - Sushi cook line coolers are soiled on the outside. - Multiple hood systems are accumulating dust and grease. - Old food and other debris is accumulating along the upper lid region of the kitchen 2 door prep cooler. - Clean and sanitize food-contact surfaces of equipment and utensils after each use and following any interruption of operations, during which time, contamination may have occured utilizing the following procedure: 1. Wash- hot soapy water. 2. Rinse-clear water. 3. Sanitize-approved sanitizer and water. 4. Air-dry. 16 Waste Water Disposal - Walk in cooler # 2 is leaking condensate onto the floor. - Salad prep cooler is leaking condensate water onto the floor. Inside of the unit is filled up with water. -Yellow water found accumulating in the upstairs 3 door prep cooler. Repair, replace or eliminate 17 Plumbing - Hose found sitting in a backed up mop sink. No back flow prevention device was present on this faucet. - Hand sink at the sushi station is leaking water onto the floor. 315 Eliminate cross-connection Page 3 of 5

4 Phone: Fa: Pest Management Multiple fruit flies found throughout the facility. 319 Eliminate pests by approved methods Eliminate harborage area, food sources, and entry sites Clean and maintain 21 Certified Food Protection Manager Certified food safety manager not present. 336 Provide Certified Food Protection Manager to premises during all hours of operation Obtain approved Certified Food Protection Manager Provide proof of current and approved Food Protection Manager certification Certified Food Protection Manager Course schedule left with person in charge 23 Contamination Prevention - Food, Utensils and Equipment Wet wiping cloth found under cutting board. 35 Discontinue 24 Fabrication, Design, Installation and Maintenance - Multiple home style microwaves used in facility. - Facility is re-using single use plastic containers for food storage. 39 Provide approved, NSF standard equipment 28 Walls and ceilings Mold found growing on wall behind dish machine. 321 Provide smooth, durable, easily cleaned surface Clean and maintain Repair or replace 29 Lighting End caps needed on lights in the kitchen. 322 Provide light guards/shields and end-caps Page 4 of 5

5 Phone: Fa: General Premises - Wet mop found sitting in the mop bucket. - General cleaning needed throughout the facility. 326 Store inverted or hung off of the floor to facilitate drying Other Assesment observations and comments: Eceptional Observations: General Janet Russo, ACHD supervisor present during the inspection. Page 5 of 5