OK RESTAURANTS

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION - Comments: FOOD NOT PROTECTED DURING PREPARATION-FOUND A LARGE POT OF SHRIMPS THAWING IN THE MOP SINK. INSTRUCTED TO USE PREP SINKS FOR PROPER THAWING OF FOODS. ITEMS WERE REMOVED AND PLACED INTO A SEPARATE PAN FOR FURTHER THAWING/WASHING. SERIOUS VIOLATION 7-38-005(A)

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: MUST DATE/LABEL ALL POTENTIALLY HAZARDOUS FOODS THAT HAVE BEEN COOKED/PREPARED, REMOVED FROM ITS ORIGINAL PACKAGED, ETC.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: MUST REPLACE RUSTY PREP RACKS AND TABLES IN PREP AREA.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: MUST REPLACE ALL CUTTING BOARDS WITH DEEP DARK GROOVES.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: MUST DETAIL CLEAN AND MAINTAIN THE FOLLOWING: INTERIOR OF DEEP FRYERS AND STOVE, RACKS IN WALK IN COOLER, FAN COVERS IN WALK IN COOLER AND INTERIOR OF COOLERS.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: MUST DETAIL CLEAN AND MAINTAIN FLOORS IN ALL CORNERS, UNDER/AROUND ALL HEAVY EQUIPMENT AND INSIDE OF WALK IN COOLER/FREEZER. KEEP FLOORS DRY.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: MUST ELEVATE ALL FOOD ITEMS IN THE WALK IN FREEZER ATLEAST 6" OFF THE FLOOR.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: MUST FIX THE LEAK AT THE PIPE UNDER THE 1 COMP. SINK NEXT TO THE DISH MACHINE IN THE PREP AREA.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: Inspector Comments: FOUND FOOD CONTAINERS NOT STORE PROPERLY.(MUST STORE INVERTED)

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: Inspector Comments: FOUND RUST SHELVING UNITS INSIDE WALK IN COOLER.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: Inspector Comments: FOUND FLOORS NOT CLEAN AT DISHWASHING AREAS.

SOURCE SOUND CONDITION, NO SPOILAGE, FOODS PROPERLY LABELED, SHELLFISH TAGS IN PLACE - Comments: FOUND NO SHELLFISH TAGS IN PLACE FOR CLAMS. FOUND 29 CLAMS INSIDE WALK IN COOLER ON TRAYS WITH NO SHELLFISH TAGS IN PLACE. ALSO, OWNER PROVIDED 1 SHELLFISH TAG AT END OF INSPECTION. LAST, OWNER CURRENTLY NOT KEEPING TAGS FOR A PERIOD OF 90 DAYS. CITATION ISSUED. 29 LIVE CLAMS DISPOSED. VALUE AT $40.00

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: FOUND FOOD CONTAINERS NOT STORE PROPERLY.(MUST STORE INVERTED)

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: FOUND RUST SHELVING UNITS INSIDE WALK IN COOLER.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: FOUND FLOORS NOT CLEAN AT DISHWASHING AREAS.

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME - Comments: Equipment and utensils should get proper exposure to the sanitizing solution during the rinse cycle. Bactericidal treatment shall consist of exposure of all dish and utensil surfaces to a rinse of clean water at a temperature of not less than 180F. FOUND LOW TEMPERATURE DISH MACHINE NOT SANITIZING AFTER RUNNNING SEVERAL CYCLES. FOUND 0PPM CHLORINE READING. INSTRUCTED TO PROVIDE PROPER CHLORINE SANITIZING CONCENTRATION. CRITICAL 7-38-030 ISSUED.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: REMOVE RUST DEPOSITS FROM INTERIOR SIDES OF ONE COMPARTMENT SINK, REMOVE RUST BUILDUP AT SIDE OF VENTILATION HOOD, REMOVE PLASTIC LINING FROM PREP AND STORAGE WALLS. PROVIDE RACKS/SHELVES INSIDE WALK-IN COOLER AND FOR DRY FOOD STORAGE ITEMS. PAINT RAW WOOD SURFACES UNDER WASHBOWLS IN TOILET ROOMS AND UNDER FRONT PREP COUNTERS.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: DETAIL CLEAN INTERIOR/EXTERIOR OF ALL COOKING EQUIPMENT, ONE COMPARTMENT SINK, THREE COMPARTMENT SINK, UNDER AROUND DISH MACHINE.

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 FLOORS THROUGHOUT PREP AND STORAGE AREAS. REGROUT FLOOR TILES AT UTILITY SINK, AROUND REAR EXIT DOORS, AND BY COOKING EQUIPMENT/HAND SINK. CLEAN FLOOR DRAINS.

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. SEAL CEILING AND WALL JUNCTIONS ABOVE THREE COMPARTMENT SINK IN KITCHEN, SEAL CRACKS/CREVICES ALONG WALL BASE IN DINING AREA, STORAGE AREA, AND AS NEEDED AT WALL BASE IN KITCHEN.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: REPAIR LEAKS AT HOT WATER HANDLE AT THREE COMPARTMENT SINK.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors. REMOVE LEAVES, DEBRIS, UNUSED ITEMS FROM OUTSIDE STORAGE AREA, REMOVE UNUSED MIXER, AND PROPERLY STORE MOP HEADS INVERTED WHILE DRYING.