NAHA RESTAURANT

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: OBSERVED 1ST FLOOR SERVICE STATION BEHIND MAIN BAR WITH SURFACE OF SERVICE STATION IN DISREPAIR, POROUS AND NOT SMOOTH AND EASILY CLEANBLE. RESTORE SURFACE OT A SMOOTH EASILY CLEANABLE NON POROUS SURFACE ANS MAINTAIN.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: OBSERVED CUTTING BOARD WITH DARK GROOVES. SANTIZE AND MAINTAIN. IF DARK GROOVES CAN NOT COME CLEAN REPLACE CUTTING BOARD.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: OBSERVED WALL IN DISREPAIR IN BASEMENT ON EITHER SIDE OF EXPOSED HAND SINK. REPAIR WALL AND MAINTAIN.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: OBSERVED LIGHT SHEILDS NEEDED IN RED WIN STORAGE ROOM.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: OBSERVED CLUTTER IN STORAGE CLOSET IN BASEMENT. ELEVATE ALL ITEMS 6 INCHES OFF FLOOR AND 6 INCHES AWAY FROM WALL SO THAT PEST CONTROL CAN HAVE ACCESS AND THERE IS NOT HARBORAGE FOR PESTS OR INSECTS.

WATER SOURCE: SAFE, HOT & COLD UNDER CITY PRESSURE - Comments: NO RUNNING HOT WATER ON PREMISES, WATER TEMPERATURE AT 58.3 F OR BELOW AT ALL SINKS AT THIS TIME. INSTRUCTED MANAGER TO PROVIDE RUNNING HOT WATER AT ALL SINKS, DISHWASH 3-COMPARTMENT SINK MUST HAVE A HOT WATER TEMPERATURE OF A MINIMAL 110 F. CRITICAL VIOLATION 7-38-030. CITATION ISSUED.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: OBSERVED STANDING WATER ON FLOOR AT HOT WATER ROOM. MUST KEEP FLOOR DRY AND CLEAN THROUGHOUT.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: NO THERMOMETERS INSIDE BAR COOLERS. INSTRUCTED MANAGER TO PROVIDE THERMOMETERS FOR ALL COOLERS.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: MUST PROVIDE PERMANENT LIDS FOR THE ICE BINS BEHIND THE BAR. RUBBER GASKET ON THE DOOR OF THE 2 DOOR REACH IN COOLER IN THE BAKERY PREP AREA,RIPPED OFF. MUST REPAIR/REPLACE AND MAINTAIN. MUST RE CAULK AROUND THE EXPOSED HAND SINK IN THE PREP/KITCHEN AND DISH WASHING AREA. (CAULK WORN OUT). LID OF THE CHEST FREEZER IN THE BASEMENT COOLING AREA,NOT IN GOOD REPAIR. MUST REPAIR OR REPLACE.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: VENT COVER IN ALL WASHROMMS WITH DUST BUILD-UP. MUST CLEAN AND MAINTAIN

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: VENTILATION INSIDE ALL WASHROOMS NOT WORKING. MUST REPAIR AND MAINTAIN

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN - Comments: ALL EMPLOYEES HANDLING AND PREPARING FOOD MUST WEAR A HAIR RESTRAINT TO CONFINE THE HAIR.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED - Comments: ICE SCOOP MUST STORED ON A SEPARATE CONTAINER (NOT ON TOP OF THE ICE). WASH CLOTH USED FOR WIPING THE PREP TABLES, COOLER, CHOPPING BOARD, MUST BE STORED ON A BUCKET WITH SANITIZING SOLUTION.

SOURCE SOUND CONDITION, NO SPOILAGE, FOODS PROPERLY LABELED, SHELLFISH TAGS IN PLACE - Comments: UNAPPROVED FOOD SOURCE. FOUND ONE CONTAINER OF OYSTER WITHOUT TAG ATTACHED TO THE CONTAINER. INSTRUCTED MANAGER THAT ALL RAW SHELLFISH MUST HAVE A TAG ATTACHED TO THE CONTAINER DURING STORAGE INSIDE THE WALK IN COOLER. AND ALL TAGS MUST BE KEPT FOR THE NEXT 90 DAYS AFTER ALL THE SHELLFISH HAS BEEN CONSUMED. CITATION ISSUED CRITICAL 7-38-005(B). MANAGER DENATURED THE SAID PRODUCT WORTH $100.00 TOTAL 8 LBS.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: MUST PROVIDE PERMANENT LIDS FOR THE ICE BINS BEHIND THE BAR. RUBBER GASKET ON THE DOOR OF THE 2 DOOR REACH IN COOLER IN THE BAKERY PREP AREA,RIPPED OFF. MUST REPAIR/REPLACE AND MAINTAIN. MUST RE CAULK AROUND THE EXPOSED HAND SINK IN THE PREP/KITCHEN AND DISH WASHING AREA. (CAULK WORN OUT). LID OF THE CHEST FREEZER IN THE BASEMENT COOLING AREA,NOT IN GOOD REPAIR. MUST REPAIR OR REPLACE.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: VENT COVER IN ALL WASHROMMS WITH DUST BUILD-UP. MUST CLEAN AND MAINTAIN.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: VENTILATION INSIDE ALL WASHROOMS NOT WORKING. MUST REPAIR AND MAINTAIN.

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN - Comments: ALL EMPLOYEES HANDLING AND PREPARING FOOD MUST WEAR A HAIR RESTRAINT TO CONFINE THE HAIR.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED - Comments: ICE SCOOP MUST STORED ON A SEPARATE CONTAINER (NOT ON TOP OF THE ICE). WASH CLOTH USED FOR WIPING THE PREP TABLES, COOLER, CHOPPING BOARD, MUST BE STORED ON A BUCKET WITH SANITIZING SOLUTION.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: NOTED ASSORTED FOOD ITEMS INSIDE COOLERS AND FREEZERS WITH DATES ONLY. INSTRUCTED TO PROPERLY LABEL ALL FOOD ITEMS WITH NAMES OF PRODUCTS AND USED BY OR PREPARED BY DAY.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: NOTED ASSORTED MULTI USE UTENSILS(PLATES,CUPS,BOWLS ETC) ON SHELVING AT THE FOOD PREP AREA (FIRST FLOOR)NOT PROPERLY STORED. INSTRUCTED TO INVERT ALL UTENSILS DURING STORAGE OR PROVIDE A PROTECTIVE COVER TO PREVENT DUST ACCUMULATION AND CONTAMINATION.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: INSTRUCTED TO CLEAN AND MAINTAIN INSIDE COMPARTMENT OF ELECTRICAL UNIT AND ALSO COMPARTMENT USED FOR STORAGE BY THE COOKING STOVE WITH GREASE AND DIRT.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: NOTED SLOW DRAIN AT THE 3 COMPARTMENT SINK OF BAR PREP AREA AND LEAKING FAUCET AT 1 COMPARTMENT SINK AT THE BASEMENT FOOD PREP AREA. INSTRUCTED TO REPAIR AND MAINTAIN.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: MUST INSTALL A SPLASH GUARD AT HAND SINK IN DISH WASHING AREA NEXT TO CLEAN UTENSILS SHELF.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: STANDING WATER UNDER ICE MACHINE IN BASEMENT AREA, INSTRUCTED TO KEEP DRY AS POSSIBLE

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: A SPLASHGUARD IS NEEDED TO THE RIGHT OF HANDSINK, (ACROSS THE DISHMACHINE), BESIDE A SHELVING FOR CLEAN POTS/PANS. PIPE UNDER THE ICE BIN AT BAR AREA NEED INSULATION TO MINIMIZE WATER DRIPPING ONTO THE FLOOR, & PREVENT PEST HARBORAGE. All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: INTERIOR OF EXHAUST VENTS ON BOTH SIDES OF THE DISHMACHINE MUST BE FREE OF DUST/DEBRIS BUILD-UP. SINK DRAINS AT THE BAR MUST BE KEPT CLEAN. All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: BROKEN FLOORS BY THE COOKING EQUIPMENT AT COOK'S LINE MUST BE RE-SEALED, TO MAKE SMOOTH & EASILY CLEANABLE. SOME WATER ON FLOORS UNDER BAR SINKS MUST BE KEPT CLEAN & DRY. The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: WALLS AROUND THE GARBAGE BINS TO THE RIGHT SIDE OF BAR COUNTER (WEST SECTION OF BAR), MUST BE FREE OF FOOD OR BEVERAGE SPLATTERS/STAINS. The walls and ceilings shall be in good repair and easily cleaned.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. REPLACE OR RESURFACE THE CUTTING BOARDS IN THE MAIN PREP AREA.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. DETAIL CLEAN THE FLOOR DRAINS IN THE PREP AREA AND BAR AREA. DETAIL CLEAN THE FLOOR ALONG THE WALLS IN THE PREP AREA.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: The walls and ceilings shall be in good repair and easily cleaned. DETAIL CLEAN THE WALLS OF THE PREP AREA. REMOVE THE SPIDERWEBS ON THE CEILING AND WALLS OF THE BASEMENT DRY STORAGE CLOSET AND THE WINE STORAGE ROOM. SEAL THE GAPS AROUND THE DOOR JAMB IN THE DRY STORAGE CLOSET.

TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS - Comments: Toilet rooms shall be completely enclosed and shall be vented to the outside air or mechanically ventilated. VENTILATION FANS ARE NEEDED FOR THE BASEMENT RESTROOMS. MUST INSTALL.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines. OBSERVED LIVE FRUIT FLIES IN THE PREP AREA AND BEHIND THE BAR. APPROXIMATELY 20 LIVE FRUIT FLIES WERE OBSERVED ON THE WALLS, CEILING AND EQUIPMENT IN THE PREP AREA AND BEHIND THE BAR. ADDITIONAL PEST CONTROL SERVICE IS NEEDED TO ELIMINATE OR MINIMIZE THE PEST ACTIVITY. SERIOUS VIOLATION 7-38-020.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. REPLACE OR RESURFACE THE CUTTING BOARDS IN THE MAIN PREP AREA.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. DETAIL CLEAN THE FLOOR DRAINS IN THE PREP AREA AND BAR AREA. DETAIL CLEAN THE FLOOR ALONG THE WALLS IN THE PREP AREA.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: The walls and ceilings shall be in good repair and easily cleaned. DETAIL CLEAN THE WALLS OF THE PREP AREA. REMOVE THE SPIDERWEBS ON THE CEILING AND WALLS OF THE BASEMENT DRY STORAGE CLOSET AND THE WINE STORAGE ROOM. SEAL THE GAPS AROUND THE DOOR JAMB IN THE DRY STORAGE CLOSET.

TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS - Comments: Toilet rooms shall be completely enclosed and shall be vented to the outside air or mechanically ventilated. VENTILATION FANS ARE NEEDED FOR THE BASEMENT RESTROOMS. MUST INSTALL.