DIB SUSHI BAR AND THAI CUISINE

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: OBSERVED POTENTIALLY HAZARDOUS FOODS BEING HELD AT IMPROPER TEMPERATURES. APPROXIMATELY 1 LB EACH COOKED SHRIMP AT 68.2F AND COOKED CRAB AT 66.8F IN METAL CONTAINERS WRAPPED WITH PLASTIC WRAP SITTING ON PREP TABLE. MANAGEMENT STATES THE PREPARED FOODS WERE COOLING AND TO BE PREPARED FOR SUSHI ORDER TWO HOURS LATER. NO TEMPERATURE LOGS AVAILABLE. FOODS DISCARDED. REVIEWED PROPER COOLING METHODS OF PREPARED FOODS. CRITICAL VIOLATION 7-38-005(A).

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION - Comments: OBSERVED FOODS NOT PROTECTED DURING PREPARATION AND STORAGE. OBSERVED EMPLOYEE PREPARING FOODS AT A DINING ROOM TABLE WHERE CUSTOMERS PASS TO HAVE ACCESS TO THE WASHROOMS AND NOT AN APPROVED FOOD PREPARATION AREA. ALSO OBSERVED RAW EGGS AND RAW CHICKEN BEING STORED IN THE COOKS LINE COOLER DIRECTLY OVER PREPARED SLICED GREEN ONIONS AND FRESH RED PEPPERS STORED DIRECTLY ON TOP OF AND TOUCHING THE RAW EGGS. SERIOUS VIOLATION 7-38-005(A).

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: NO CITY OF CHICAGO CERTIFIED FOOD MANAGER ON SITE WHILE POTENTIALLY HAZARDOUS FOODS WERE BEING HELD AT IMPROPER TEMPERATURES IE: COOKED SHRIMP AT 68F. SERIOUS VIOLATION 7-38-012.

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090 - Comments: PREVIOUS MINOR VIOLATIONS FROM INSPECTION #1933000 ON 6-17-16 NOT CORRECTED. #32- MUST REPLACE ALL GROCERY BAGS BEING USED TO STORE FROZEN MEATS AND VEGETABLES INSIDE THE COOLER AND FREEZER. REPLACE WITH FOOD GRADE STORAGE BAG. RE- CAULK ALONG THE SPLASH GUARD OF THE 3 COMPARTMENT SINK. CAULK WORN OUT WITH BLACK MOLDY LIKE SUBSTANCE AND MAINTAIN.#33- CLEAN IN DETAIL, AND REMOVE DEBRIS ON THE MOP SINK AND MAINTAIN.#34-FLOOR UNDER AND BEHIND THE COOKING EQUIPMENT AND COOLERS IN THE COOK LINE/PREP AREA WITH GREASE, DEBRIS. MUST CLEAN IN DETAIL AND MAINTAIN. BROKEN/CRACKED FLOOR TILES THROUGH OUT PREP/KITCHEN. MUST REPAIR/REPLACE FLOOR TILES, MAKE IT SMOOTH EASILY CLEANABLE.#35-: WATER STAINED CEILING TILES INSIDE THE WOMENS WASHROOM AND ABOVE THE SUSHI PREP AREA. MUST REPLACE CEILING TILES AND MAINTAIN.HOLE IN THE WALL IN THE WOMANS WASHROOM. MUST SEAL. SERIOUS VIOLATION 7-42-090.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: ALL BULK FOOD CONTAINERS MUST BE LABELED.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: MUST NOT USE CARDBOARD OR DUCT TAPE AS LINER FOR SHELVING IN THE KITCHEN OR INSIDE FREEZER. MUST NOT USE DUCT TAPE AS A MEANS OF REPAIR INSIDE THE DRY STORAGE REACH-IN COOLER AND FREEZER. MUST NOT USE PLASTIC OR PAPER AS LINER FOR SPLASH GUARD AT THE HAND SINK AT THE SUSHI BAR. MUST NOT USE CARD BOARD BOXES AS FOOD CONTAINERS. MUST BE WASHABLE CONTAINERS. TORN, MISSING RUBBER DOOR GASKET ON LEFT SIDE COOKS LINE COOLER, MUST REPLACE.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: COOKS LINE WOODEN SITTING STOOL WITH EXCESSIVE GREASE. MUST CLEAN AND MAINTAIN.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: FLOORS IN THE FOLLOWING AREAS WITH DIRT, DEBRIS: UNDER THE THREE COMPARTMENT SINK AND AROUND GREASE TRAP. THROUGHOUT ALL DRY STORAGE AREAS. THROUGHOUT SUSHI BAR. MUST CLEAN ALL AND MAINTAIN.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: WALL BASEBOARD WITH LARGE HOLES, MISSING BASEBOARD COVING UNDER THE THREE COMPARTMENT SINK. MUST SEAL/REPAIR.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: WATER DOES NOT COMPLETELY TURN OFF AT THE THREE COMPARTMENT SINK. MUST REPAIR SINK TO TURN OFF.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: MUST PROVIDE AN INTERNAL THERMOMETER INSIDE THE FRONT DRY STORAGE AREA COOLER.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: EMPLOYEES MUST NOT STORE PERSONAL BELONGINGS IN FOOD STORAGE OR PREPARATION AREAS.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED - Comments: ALL PREP AREA WIPING CLOTHS MUST BE HELD IN A CLEAN CONTAINER WITH A SANITIZING SOLUTION.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: MUST REPLACE ALL GROCERY BAGS BEING USED TO STORE FROZEN MEATS AND VEGETABLES INSIDE THE COOLER AND FREEZER. REPLACE WITH FOOD GRADE STORAGE BAG. RE CAULK ALONG THE SPLASH GUARD OF THE 3 COMPT SINK. CAULK WORN OUT WITH BLACK MOLDY LIKE SUBSTANCE AND MAINTAIN.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: CLEAN IN DETAIL, AND REMOVE DEBRIS ON THE MOP SINK AND MAINTAIN.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: FLOOR UNDER AND BEHIND THE COOKING EQUIPMENT AND COOLERS IN THE COOK LINE/PREP AREA WITH GREASE, DEBRIS AND DUST ACCUMULATED. FLOOR IN BOTH WASHROOM NOT CLEAN. MUST CLEAN IN DETAIL AND MAINTAIN. BROKEN/CRACKED FLOOR TILES THRU-OUT PREP/KITCHEN. MUST REPAIR/REPLACE FLOOR TILES, MAKE IT SMOOTH EASILY CLEANABLE.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: WATER STAINED CEILING TILES INSIDE THE WOMENS WASHROOM AND ABOVE THE SUSHI PREP AREA. MUST REPLACE CEILING TILES AND MAINTAIN. DAMAGED WALLS BY THE WASHBOWL SINK IN BOTH WASHROOMS. MUST REPAIR WALLS MAKE IT SMOOTH EASILY CLEANABLE. CEILING VENT COVER INSIDE BOTH WASHROOMS WITH HEAVY DUST BUILD-UP. MUST CLEAN,REMOVE DUST AND MAINTAIN.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: OBSERVED DRY DROPLETS OF GREASE HANGING FROM THE HOOD VENT ABOVE THE COOKING EQUIPMENT, LOW COMPARTMENT OF THE DEEP FRYER SOILED WITH GREASE BUILDUP, AND THE SIDE OF THE DEEP FRYER SOILED WITH TEMPURA BATTER. INSTRUCTED TO HAVE THE HOOD VENTS SERVICED AND MAINTAINED, AND DEEP CLEAN THE EXTERIOR AND LOWER COMPARTMENT OF THE DEEP FRYER.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: WATER DAMAGED CEILING TILES IN THE WOMEN'S CUSTOMER/EMPLOYEE RESTROOM. INSTRUCTED TO REPLACE DAMAGED CEILING TILES AND MAINTAIN.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: OBSERVED DUST BUILDUP AROUND THE CEILING VENT ABOVE THE FOOD LINE AND PIECES OF CEILING TILE RIPPED AND HANGING FROM THE CEILING. INSTRUCTED TO REMOVE DUST BUILDUP AND REPLACE RIPPED CEILING TILES ABOVE FOOD PREP AREA AND MAINTAIN.

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME - Comments: OBSERVED EMPLOYEE WASHING DISHES AND CONTAINERS IN THE 2ND COMPARTMENT SINK WITH A SPONGE AND SOAP, THEN RINSING DISHES IN 3RD COMPARTMENT, AND THEN PLACING THE DISHES ON THE CLEAN DRYING RACK WITHOUT SANITZING IN THE DISHMACHINE OR 3-COMPARTMENT SINK. MANAGER INSTRUCTED EMPLOYEES ALL DISHES WASHED AND RINSED MUST BE SANITIZED USING THE DISHMACHINE OR 3-COMPARTMENT SINK FILLED PROPERLY WITH SANITIZING SOLUTION. 3-COMPARTMENT SINK WAS PROPERLY SET UP FOLLOWING MY REQUEST (WASH,RINSE,SANITIZE 100PPM) AND ALL DISHES PREVIOUSLY OBSERVED ON THE DRY RACK WERE PROPERLY RE-WASHED, RINSED, AND SANITIZED. CRITICAL VIOLATION 7-38-030

WATER SOURCE: SAFE, HOT & COLD UNDER CITY PRESSURE - Comments: NO HOT RUNNING WATER UNDER CITY PRESSURE OBSERVED AT ALL SINKS ON PREMISES. WATER TEMPERATURE WAS 85.1F AT 3-COMPARTMENT SINK AND THE EXPOSED HANDSINK IN KITCHEN, AND 83.0F AT BOTH WASHBOWL SINKS IN THE MEN'S AND WOMEN'S CUSTOMER/EMPLOYEE WASHROOM. INSTRUCTED TO PROVIDE HOT RUNNING WATER UNDER CITY PRESSURE AT ALL SINKS. MANAGER INSTRUCTED STAFF TO NOT USE HOT WATER (EXCEPT FOR HANDWASHING)UNTIL I FINISHED THE INSPECTION; THE HOT WATER REACHED A TEMPERATURE OF 110F BY END OF INSPECTION IN ALL SINKS ON PREMISES. THE HOT WATER HEATER ON PREMISES IS A 67 GALLON TANK. PREMISES NEEDS TO RE-EVALUATE HOT WATER TANK TO ACCOMADATE ALL SINKS ON PREMISES.CITATION ISSUED 7-38-030 CRITICAL.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: OBSERVED MEAT STORED IN GROCERY BAGS INSIDE THE REACH-IN FREEZER. INSTRUCTED TO USE FOOD GRADE STORAGE BAGS TO PROPERLY STORE FOODS.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: OBSERVED A HOLE IN THE WALL NEAR THE FLOOR OUTSIDE OF THE CUSTOMER WASHROOMS IN THE HALLWAY. INSTRUCTED TO FILL THE HOLE TO PROVIDE SMOOTH EASILY CLEANABLE SURFACES THROUGHOUT PREMISES.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED - Comments: OBSERVED SOILED WIPING CLOTHS STORED ON TOP OF CUTTING BOARDS AND PREP TABLES IN KITCHEN. STORE WIPING CLOTHS IN SANITIZER SOLUTION IN BETWEEN USE.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: DEBRIS AND DUST INSIDE/OUTSIDE THE LIGHT SHIELDS INSTRUCTED TO CLEAN AND MAINTAIN

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: WATER PIPE UNDER THE THREE COMPARTMENT SINK,BY THE REFRIGERATION IS LEAKING,INSTRUCTED TO REPAIR.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: EVIDENCE OF FIVE ROACHES ON PREMISES BEHIND AND UNDER WHITE REFRIGERATOR BY THE THREE COMPARTMENT SINK, ALSO OBSERVED WHITE INSECTS ON EXTERIOR OF GREASE TRAP UNDER THE THREE COMPARTMENT SINKS.PUDDLE OF WATER AROUND THE GREASE TRAP AND STAGNATE WATER ON PAN UNDER THE WHITE REFRIGERATOR. INSTRUCTED TO REMOVE ROACHES AND INSECTS,MUST REMOVE WATER AND KEEP AREA DRY.SANITIZE AREA MENTIONED. SERIOUS VIOLATION:7-38-020

OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED - Comments: OUTSIDE WASTE OIL CONTAINER NOT MAINTAINED.HARDEN AND EXCESSIVE GREASE ON EXTERIOR OF THE GREASE BOX.INSTRUCTED TO CLEAN AND MAINTAIN.GREASE BOX MUST BE FREE OF HARDENED OR EXCESSIVE GREASE SERIOUS VIOLATION:7-38-020

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: ANY FOOD AND NON-FOOD PRODUCTS REMOVED FROM ORIGINAL CONTAINER MUST BE LABELED

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: FLOOR THROUGHOUT THE KITCHEN WITH GRIMES AND FOOD DEBRIS,INSTRUCTED TO CLEAN AND MAINTAIN.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: WALL THROUGHOUT THE KITCHEN WITH GREASE AND DUST BUILD-UP INSTRUCTED TO CLEAN/PAINT SAID WALL

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: DEBRIS AND DUST INSIDE/OUTSIDE THE LIGHT SHIELDS INSTRUCTED TO CLEAN AND MAINTAIN

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: WATER PIPE UNDER THE THREE COMPARTMENT SINK,BY THE REFRIGERATION IS LEAKING,INSTRUCTED TO REPAIR.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: INTERIOR AND EXTERIOR OF COOKING EQUIPMENT,PIPE BEHIND AND UNDER THE COOKING EQUIPMENT WITH A GREASE BUILD,INSTRUCTED TO CLEAN AND MAINTAIN.

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME - Comments: LOW TEMP DISH MACHINE NOT MAINTAINED. OBSERVED EMPLOYEE WASHING PLATES,CUPS,GLASSES,ETC AND NO SANITIZING SOLUTION PROVIDED AT LOW TEMP DISH MACHINE,0PPM..TAGGED MACHINE "HELD FOR INSPECTION" DO NOT USE. UNIT MUST MAINTAIN 100PPM AT FINAL RINSE. INSTRUCTED TO USE THREE COMPARTMENT SINK FOR WASHING,RINSING AND SANITIZING. CRITICAL VIOLATION:7-38-030.

HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA - Comments: EXPOSED HAND SINKS NOT MAINTAINED IN BOTH PREP AREAS. NO SOAP PROVIDED AT EXPOSED HAND SINK IN PREP AREA,ALSO SINK NOT ACCESSIBLE ,INSIDE THE SAID SINK WAS A POT OF THIN RICE NOODLE SOAKING. EXPOSED HAND SINK IN SUSHI AREA SOAP WAS DILUTED WITH WATER. UPON MY REQUEST SOAP WAS PROVIDED AT BOTH EXPOSED HAND SINKS, NOODLE REMOVED,AND INFORMATION GIVEN ON HAND WASHING. CRITICAL VIOLATION: 7-38-030

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: DOOR ON HALLWAY CLOSED/FOOD STORAGE IN POOR REPAIR,BROKEN NOT ABLE TO CLOSE,OFF THE HINGES.INSTRUCTED TO REPAIR/REPLACE.REPAIR/REPLACE BROKEN RUBBER GASKET INSIDE THE TWO DOOR COOLER IN SUSHI AREA.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: INTERIOR AND EXTERIOR OF COOKING EQUIPMENT,PIPE BEHIND AND UNDER THE COOKING EQUIPMENT WITH A GREASE BUILD,INSTRUCTED TO CLEAN AND MAINTAIN.ACCUMULATION OF FOOD DEBRIS ON SHELVES IN STORAGE AND PREP AREA. MUST REMOVE ALL DIRTY CARDBOARD FROM SHELVES IN PREP AREAS,AND STORAGE. BOTH GREASE TRAPS STORED IN THE KITCHEN ARE COVERED WITH GREASE,INSTRUCTED TO CLEAN AND MAINTAIN.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: MISSING FLOOR TILES UNDER THE TWO GLASS DOORS REACH-IN COOLER,IN REAR PREP AREA. GREASE BUILD-UP UNDER COOKING EQUIPMENT. GRIMES AND ENCRUSTED FOOD ALONG WALLS AND UNDER AND BEHIND COOLERS,SHELVES,THREE COMPARTMENT SINKS ETC.CLEAN FLOOR AND ELEVATE ITEMS STORED INSIDE THE HOT WATER TANK ROOM/ MOP ROOM.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: HOLES ON WALL INSIDE THE WOMEN'S WASHROOM. BROKEN WALL BEHIND THE HOT WATER TANK(SOUTH WALL), AND BEHIND THE GREASE TRAP UNDER THREE COMPARTMENT SINKS.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: OBSERVED FOOD DEBRIS INSIDE PREP COOLERS. MUST CLEAN INTERIOR OF ALL COOLERS.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: OBSERVED STANDING WATER ON FLOOR UNDER AND BEHIND 3-COMPARTMENT SINK AND DISHMACHINE. MUST KEEP FLOOR DRY/CLEAN THROUGHOUT.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: OBSERVED FOOD STAINS/DUST/DIRT BUILD UP ON WALLS IN KITCHEN BEHIND AND AROUND 3-COMPARTMENT SINK. INSTRUCTED MANAGER TO CLEAN/PAINT ALL UNCLEAN WALLS.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: OBSERVED RIGHT AND MIDDLE COMPARTMENT DRAIN PIPES LEAKING AT 3-COMPARTMENT SINK. MUST REPAIR SINK AND MAINTAIN.

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: MAIN PREP AREA STAND UP REACH IN COOLER NOT MAINTAINED, AMBIENT AIR TEMPERATURE AT 52.3 F, FOUND CREAM CHEESE, DRESSING AND TOFU INSIDE SAID COOLER. INSTRUCTED MANAGER TO REPAIR AND MAINTAIN COOLER, AMBIENT AIR TEMPERATURE MUST BE 40 F OR BELOW.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: FOUND THE FOLLOWING POTENTIALLY HAZARDOUS FOODS HELD AT IMPROPER TEMPERATURE BETWEEN 50.5 F AND 51.7 F- CREAM CHEESE, TOFU AND SAUCE/DRESSING. INSTRUCTED MANAGER ALL POTENTIALLY HAZARDOUS FOODS MUST BE HELD AT 40 F OR BELOW IF HELD COLD. ALL OUT OF TEMPERATURE POTENTIALLY HAZARDOUS FOODS VOLUNTARILY DISCARDED AT THIS TIME. FOODS DISCARDED WEIGHT- 20 LBS, VALUED AT $100.00

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: MAIN PREP AREA REACH IN COOLERS DOOR RUBBER GASKETS RIPPED (COOLERS ALONG COOKLINE). MUST REPAIR AND MAINTAIN DAMAGED GASKETS.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: OBSERVED DUST BUILD UP ON PREP COOLERS CONDENSERS/COMPRESSORS AND SLIGHT LIME BUILD UP INSIDE ICE MACHINE. MUST CLEAN AND MAINTAIN ALL UNCLEAN EQUIPMENT.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: OBSERVED FOOD/GREASE BUILD UP ON FLOOR UNDER AND BEHIND COOKING EQUIPMENT AND DIRT BUILD UP ON FLOOR IN CLOSETS OF EMPLOYEES CLOTHING. MUST CLEAN AND MAINTAIN FLOOR THROUGHOUT.

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. OBSERVED POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES. OBSERVED TOFU AT 44-53F IN THE COOLER AND ON THE PREP TABLE IN A CONTAINER WITH ICE. OBSERVED CREAM CHEESE AND KIMCHI MIXTURE AT 45F, AND EGGS AT 48F. MANAGEMENT VOLUNTARILY DISCARDED 10# OF FOOD WORTH $65. CRITICAL VIOLATION 7-38-005A.

SOURCE OF CROSS CONTAMINATION CONTROLLED I.E. CUTTING BOARDS, FOOD HANDLERS, UTENSILS, ETC - Comments: All food shall be protected from contamination and the elements, and so shall all food equipment, containers, utensils, food contact surfaces and devices, and vehicles. OBSERVED POTENTIAL SOURCE OF CROSS-CONTAMINATION INSIDE OF 2 OF THE PREP COOLERS. OBSERVED A BAG OF RAW CHICKEN STORED IN CONTACT WITH A BAG OF COOKED CHICKEN AND STORED ABOVE BAGS OF COOKED CHICKEN. ALSO OBSERVED RAW PORK AND RAW CHICKEN STORED ABOVE COOKED FOODS AND RAW VEGETABLES. MANAGEMENT INSTRUCTED THAT ALL RAW FOODS MUST BE STORED BELOW COOKED FOODS AND VEGETABLES AND THAT RAW POULTRY SHOULD ALWAYS BE STORED ON THE LOWEST SHELF OF THE COOLERS. MUST ORGANIZE ALL REFRIGERATORS. CRITICAL VIOLATION 7-38-005A.

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. MUST LABEL AND DATE ALL PREPARED FOODS IN THE COOLERS.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: OBSERVED KNIFES STORED BETWEEN THE NEWSPAPER BEHIND THE PIPPE NEXT TO COOKING EQUIPMENT,(SOUTH WALL),INSTRUCTED TO PROVIDE A KNIFE RACK.

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 PROVIDE VISIBLE THERMOMETERS INSIDE OF ALL COOLER UNITS.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: OBSERVED KNIFES STORED BETWEEN THE NEWSPAPER BEHIND THE PIPPE NEXT TO COOKING EQUIPMENT,(SOUTH WALL),INSTRUCTED TO PROVIDE A KNIFE RACK

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN - Comments: EVERYONE MUST WEAR HAIR RESTRAINT IN PREP AREA.