ROSDED

HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS. - Comments: POOR HYGIENIC PRACTICES. MANAGER WASHING HER HAND IN FRONT OF ME ON THE 2ND COMPARTMENT SINK OF THE 3 COMPARTMENT SINK WITHOUT USING SOAP, THEN WIPING HER HANDS ON HER APRONS, AND STARTED PREPARING THE FOOD TO COOK. INSTRUCTED MANAGER THE PROPER WAY OF WASHINNG HANDS AND PROVIDED SIGN ON HAND WASHING. CITATION ISSUED CRITICAL 7-38-010 A.

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION - Comments: FOUND ICE MACHNE INTERIOR PANEL,WITH BROWNISH/BLACK SLIMY MOLD LIKE SUBSTANCE ON THE PIPE WHERE THE WATER IS COMING FROM. INSTRUCTED TO CLEAN AND SANITIZE. TAGGED THE ICE MACHINE "HELD FOR INSPECTION". INSTRUCTED NOT TO REMOVE THE TAG.CITATION ISSUED SERIOUS. 7-38-005A.

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090 - Comments: PREVIOUS MINOR VIOLATION NOT CORRECTED FROM REPORT # 391271 DATED 11/18/2010. #32- MUST INSTALL SPLASHGUARD BETWEEN THE EXPOSED HAND BOWL AND THE STORAGE SHELVE, AND THE MOP SINK AND 3 COMPARTMENT SINK. CITATION ISSUED SERIOUS,7-42-090.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: MUST RE CAULK AROUND THE EXPOSED HAND SINK AND 3 COMPARTMENT SINK. CAULKING WORN OUT. MUST REPLACE WORN OUT CHOPPING BOARD.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: MUST CLEAN IN DETAIL AND SANITIZE THE FOLLOWING: ALL THE CONTAINERS OF ALL SPICES, CABINET UNDER THE EXPOSED HAND SINK, INTERIOR OF THE CABINET UNDER THE FRONT COUNTER, KITCHEN KNIFE RACK, BOTTOM INTERIOR OF THE REACH IN FREEZER , ALL EXTERIOR PART OF THE COOKING UTENSILS POT AND PANS AND RICE COOKER AND MAINTAIN.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: MUST CLEAN THE FLOOR UNDER AND BEHIND THE REACH IN FREEZER, COOLER AND STOVES.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: MUST REPLACE OR CLEAN THE SCREEN ON THE EXIT DOOR WITH DUST BUILD UP. MUST CLEAN THE CEILING LIGHT SHIELD ABOVE THE PREP AREA. CLEAN THE WALLS BEHIND THE WIRE RACK SHELVING IN THE COOKING AREA. CEILING VENT INSIDE THE WASHROOM,WITH HEAVY DUST ACCUMULATED. MUST CLEAN IN DETAIL AND MAINTAIN. MUST RE ADJUST THE SELF CLOSING DEVICE ON THE DOOR OF THE WASHROOM(NOT CLOSING ALL THE WAY).

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: MUST REMOVE THE THREAD ON THE FAUCET OF THE MOP SINK OR INSTALL BACK FLOW PREVENTIVE DEVICE.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: MUST PROVIDE THERMOMETER IN ALL REACH IN FREEZER AND MUST BE VISIBLE.

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities.//MGMT & I OBSERVED REACH IN COOLER IN KITCHEN AREA WITH AIR TEMP ON 47.9F AT LOWEST SETING ON COOLER PLACE HELD FOR INSPECTION TAG ON UNIT.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: All cold food shall be stored at a temperature of 40F or less.//MGMT & I OBSERVED POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPS RAW SHRIMP,CHICKEN,BEEF ,GROUND PORK,FISH,SQUID,SLICED VEGETABLES(TOMATOES,ONION,CELERY)BOIL EGGS IN COOLER AT 46.9F-49.0F MGMT VOLUNTEERED TO PROPERLY DISCARD FOOD ITEMS $150 70LBS

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: All food not stored in the original container shall be stored in properly labeled containers.//NEED NAMES DATES ON ALL FOOD ITEMS IN STORAGE.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use.//MUST INVERT ALL POTS,PANS PLATES IN STORAGE.

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.//MUST INSTALL SPLASH GUARD BETWEEN EXPOSED HAND BOWL & STORAGE SHELVES/MOP SINK & 3COMP. SINK IN KITCHEN AREA./REPAINT SHELVES IN KITCHEN AREA/REMOVE ALUMINUM FOIL ON DRY STORAGE SHELVES.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.//SOME SHELVES IN COOLERS,DRY STORAGE INTERIOR EXTERIOR OF EQUIPMENT NEED DETAIL CLEANING.

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.//FLOORS UNDER AROUND STOCK, EQUIPMENT NEED DETAIL CLEANING/MUST STORAGE ALL STOCK 6" OFF FLOOR WHEN IN STORAGE.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: All rooms in which food or drink is prepared, or in which utensils are washed, shall be lighted so that a minimum of 50-foot candles of light is available on all work surfaces.MUST REPAIR LIGHT SHIELD IN KITCHEN AREA

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units.//MUST STORAGE REFRIGERATION THERMOMETERS IN ALL COOLER UNIT

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN - Comments: All employees shall be required to use effective hair restraints to confine hair.//INSTRUCTED MGMT TO PROPERLY WEAR HAIR RESTRAINTS FOR ALL FOOD HANDLERS IN FOOD PREP AREA