SLURPING TURTLE RESTAURANT

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING - Comments: NO EMPLOYEE HEALTH POLICY ON SITE, INSTRUCTED TO OBTAIN,

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS - Comments: NO VOMIT/ DIARRHEA CLEANUP PROCEDURE, INSTRUCTED TO ON OBTAIN.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSTRUCTED HAND WASH SINK, FOUND PLATES AND SCOURING PAD IN SINK, INSTRUCTED TO KEEP HAND SINK UNOBSTRUCTED, PRIORITY FOUNDATION VIOLATION 7-38-030 (C)

PROPER HOT HOLDING TEMPERATURES - Comments: FOUND SUSHI RICE HELD IN A THERMAL BOX AT 76.3F, NO PH TEST OR LAB DOCUMENTATION ON SITE FOR RICE PH LEVEL, INSTRUCTED TO KEEP AT 135F OR HIGHER OR OBTAIN PH TESTING FOR 4.6 OR LESS. PRIORITY VIOLATION ISSUED 7-38-005.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: CRACKS AND CREVICES NOTED ON WALL NEXT TO MOP SINK, DAMAGED WALL BASE UNDER 3-COMP SINK, INSTRUCTED TO REPAIR.MISSING ICE BIN COVER AT FRONT BAR, INSTRUCTED TO INSTALL.

HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA - Comments: OBSERVED MULTIPLE HANDSINKS THROUGHOUT FACILITY IMPROPERLY MAINTAINED. AT THE COOK LINE, NOTED NO SANITARY HAND DRYING DEVICE AND NOTED SOILED PANS STACKED IN THE BASIN OF THE SINK. AT THE HANDSINKS IN THE BAR AND IN BASEMENT BAKERY PREP, NOTED NO SANITARY HAND DRYING DEVICES. INSTRUCTED THAT ALL HANDSINKS MUST BE SUPPLIED WITH SOAP AND SANITARY HAND DRYING DEVICES AND FREE AND ACCESSIBLE FOR HANDWASHING AT ALL TIMES. OPERATOR PROVIDED PAPER TOWELS AT EACH SINK AND REMOVED SOILED PANS. CRITICAL VIOLATION: 7-38-030

DISH MACHINES: PROVIDED WITH ACCURATE THERMOMETERS, CHEMICAL TEST KITS AND SUITABLE GAUGE COCK - Comments: OBSERVED NO CHEMICAL TEST KITS ON SITE FOR THE CHLORINE LOW TEMP DISH MACHINE OR THE QUAT SANITIZER AT THE 3 COMPARTMENT SINK. OPERATOR WAS ONLY ABLE TO PROVIDE TEST STRIPS FOR PERACETIC ACID, WHICH WAS NOT OBSERVED IN USE IN THE FACILITY. INSTRUCTED THAT PROPER CHEMICAL TEST KITS MUST BE AVAILABLE ON SITE AT ALL TIMES FOR ALL SANITIZERS USED. OPERATOR CORRECTED VIOLATION ON SITE BY OBTAINING TEST STRIPS FROM THE DISH MACHINE SERVICE PROVIDER. SERIOUS VIOLATION: 7-38-030

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: OBSERVED CLEAN DISHES AND CONTAINERS OF FOOD STORED DIRECTLY NEXT TO COOK LINE HAND SINK. INSTRUCTED TO INSTALL SPLASH GUARDS ON EITHER SIDE OF THE COOK LINE HAND SINK TO PROTECT FOOD PREP AND STORAGE ON EITHER SIDE OF THE SINK. OBSERVED 2 DOOR FREEZER STORED UNDER EXPOSED SEWER LINES IN THE SMALL BASEMENT PREP ROOM (NOODLE PREP ROOM). INSTRUCTED THAT FOOD MUST NOT BE STORED UNDER EXPOSED SEWER LINES- MUST PROVIDE GUTTER OR SHIELDS ON EXPOSED LINES OR RELOCATE FOOD STORAGE. OBSERVED GLAZED, CERAMIC DISHES THAT ARE USED FOR SERVING CUSTOMERS WITH NO INFORMATION AVAILABLE ON THE LEAD SAFETY OF THEIR MATERIALS. INSTRUCTED TO PROVIDE DOCUMENTATION THAT CERAMIC/GLAZED DISHWARE IS LEAD-SAFE.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: OBSERVED OIL AND FOOD DEBRIS ACCUMULATING ON THE UNDERSIDE OF THE COOK LINE HAND SINK COUNTER AND ON THE FRAME AND SIDES OF THE FRYER AND GRILL. MUST DETAIL CLEAN.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: OBSERVED DETACHED COVING FROM FLOOR SURROUNDING 3 COMPARTMENT SINK IN DISHROOM. INSTRUCTED TO REPAIR COVING.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: OBSERVED THE CEILING IN THE BASEMENT BAKERY PREP AREA TO BE UNFINISHED, UNSMOOTH (MULTIPLE PIPES/CONDUITS RUNNING ACROSS BARE CONCRETE CEILING). MUST PROVIDE FINISHED CEILING IN ALL FOOD PREP AND STORAGE AREAS, THAT IS SMOOTH, NON-ABSORBENT AND EASILY CLEANABLE. OBSERVED GAPS AT WALL WHERE IT MEETS THE CEILING ABOVE THE COOK LINE WINDOW TO THE SERVER'S STATION. MUST SEAL THE GAPS SO WALL IS SMOOTH AND EASILY CLEANABLE.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: OBSERVED LEAKS IN THE WASTE PIPING UNDER THE 3 COMPARTMENT SINK AT THE 1ST AND 3RD COMPARTMENTS. MUST REPAIR. OBSERVED ROOM IN BASEMENT USED FOR NOODLE PREP (NOTED NOODLE MAKING MACHINE, PREP TABLE, AND NOODLE INGREDIENTS IN THIS ROOM) WITHOUT HAND SINK AVAILABLE. INSTRUCTED THAT A HAND SINK MUST BE INSTALLED IN THIS FOOD PREP AREA, WITH HOT AND COLD WATER UNDER CITY PRESSURE.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: OBSERVED CEILING ABOVE WALK IN COOLER WITH PEELING PAINT. REPAIR CEILING AND RESTORE TO A SMOOTH EASILY CLEANABLE CONDITION

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: OBSERVED MISSING LIGHT SHEILDS IN BASEMENT DRY STORAGE ROOM. INSTALL AND MAINTAIN LIGHT SHEILDS.

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: OBSERVED REACH IN COOLER/COLD HOLD UNIT CONTAINING POTENTIALLY HAZARDOUS FOOD INCLUDING SQUID, SHRIMP AND PORKBELLY AT IMPROPER AMBIENT AIR TEMPERATURE OF 58.4F. OBSERVED WALK IN COOLER CONTAINING POTENTIALLY HAZARDOUS FOOD INCLUDING CHICKEN AND PORK AT AN IMPROPER AMBIENT AIR TEMPERATURE OF 48.3F. CRITICAL VIOLATION 7-38-005 (A)

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: OBSERVED THE FOLLOWING POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE WITHIN REACH IN AND WALK IN COOLERS. ALL FOOD WAS NOT PART OF A COOLING PROCESS INCLUDING 1 LB OF OCTOPUS VALUED AT $20 AT 64.4, 1 LB OF PORKBELLY VALUED AT $15 AT 67.1F, 1LB COOKED BOK CHOY VALUED AT $5 AT 74.9F, 100 LBS OF CHICKEN SOUP BASE RAMEN VALUED AT $100 AT 51.3F, 20LBS OF PORK BELLY VALUED AT $150 AT 48.9F, 2LBS OF SHRIMP VALUED AT $15 AT 48.9F, 50 LBS OF PORK BASED RAMEN SOUP VALUED AT $50 AT 47.9F. ALL FOOD WAS VOLUNTARILY DISCARDED. COOLERS WERE TAGGED. CRITICAL VIOLATION 7-38-005 (A)

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: OBSERVED REAR DOOR LEADING TO DUMPSTERS NOT RODENTPROOF WITH 1/4 INCH GAP AT BASE OF DOOR. INSTALL DOOR SWEEP AND COMPLETLY RODENTPROOF DOOR. SERIOUS VIOLATION 7-38-020

OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED - Comments: OBSERVED OUTSIDE GREASE CONTAINER WITH EXCESSIVE GREASE ON CONTAINER AND AROUND CONTAINER. CONTAINER MUST BE CLEANED AND MAINTAINED TO DETER RODENT ACTIVITY. SERIOUS VIOLATION 7-38-020

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: OBSERVED FAN COVERS IN WALK IN COOLER WITH DUST ACCUMUALTION. CLEAN AND MAINTAIN. ICE MACHINE UNCLEAN ON INTERIOR WHERE ICE IS MADE. DETAIL CLEAN INTERIOR OF ICE MACHINE.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: OBSERVED CEILING ABOVE WALK IN COOLER WITH PEELING PAINT. REPAIR CEILING AND RESTORE TO A SMOOTH EASILY CLEANABLE CONDITION

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: LIGHT SHEILD MISSING ON LIGHT IN REAR COOKING AREA NEAR GRILL AND OVEN. OBSERVED MISSING LIGHT SHEILDS IN BASEMENT DRY STORAGE ROOM. INSTALL AND MAINTAIN LIGHT SHEILDS.

TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS - Comments: OBSERVED PERSONAL ITEMS INCLUDING PURSE IN SALAD STATION. ALL PERSONAL BELONGINGS NEED TO BE STORED IN SEPARATE AREA AWAY FROM FOOD.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: INSTALL WORKING THERMOEMTERS IN ALL COOLERS. MAKE SURE THERMOMETERS ARE BEING CHECKED REGULARLY AND ALL REFRIGERATION UNITS ARE MAINTAINING 40F OR LESS AT ALL TIMES.

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN - Comments: OBSERVED FOOD HANDLERS NOT WEARING HAIR RESTRAINTS. MUST PROVIDE HAIR RESTRAINTS FOR ALL FOOD HANDLERS.

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED - Comments: NO RUNNING HOT WATER AT BOTH EMPLOYEES/CUSTOMERS MENS AND WOMENS WASHROOMS HANDWASH BOWLS, WATER TEMPERATURE AT 51.9 F FOR BOTH WASHROOMS HANDWASH BOWLS. HOWEVER DID FIND RUNNING HOT WATER AT ALL OTHER SINKS. INSTRUCTED MANAGER TO PROVIDE RUNNING HOT WATER WITH A MINIMAL OF 85 F AT BOTH MENS AND WOMENS WASHROOMS HANDWASH BOWLS. CRITICAL VIOLATION 7-38-030. CITATION ISSUED.

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090 - Comments: THE FOLLOWING PREVIOUS MINOR VIOLATIONS FROM REPORT #1527223 DATED ON 02/23/15 NOT CORRECTED- #32 INSTALL A SPLASH GUARD BETWEEN THE EXPOSED HAND SINK AND PREP COOLER IN THE FRONT COOK LINE, #34 ALL STOCKS IN THE STORAGE ROOM MUST BE STORED 6" OFF THE FLOOR OR PROVIDE RAISED SHELVINGS TO STORE THE STOCKS. INSTRUCTED MANAGER SAID PREVIOUS MINOR VIOLATIONS MUST BE CORRECTED BY DATE OF REINSPECTION. SERIOUS VIOLATION 7-42-090. CITATION ISSUED.

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN - Comments: OBSERVED FOOD HANDLERS NOT WEARING HAIR RESTRAINTS. MUST PROVIDE HAIR RESTRAINTS FOR ALL FOOD HANDLERS.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: MISSING LABEL ON SOME OF THE FOOD BULK CONTAINERS AND SOME FOOD CONTAINERS WITH READY TO EAT FOOD. MUST PUT LABEL AND DATE.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: INSTALL A SPLASH GUARD BETWEEN THE EXPOSED HAND SINK AND PREP COOLER IN THE FRONT COOK LINE. MUST RE CAULK ALONG THE SPLASH GUARD OF THE 3 COMPARTMENT SINK (CAULK WORN OUT WITH BLACK MOLDY LIKE SUBSTANCE)

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: MUST CLEAN AND SANITIZE BOTTOM SHELVE OF THE PRODUCE REACH IN FREEZER WITH FOOD CRUMBS AND MAINTAIN.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: ALL STOCKS IN THE STORAGE ROOM MUST BE STORED 6" OFF THE FLOOR OR PROVIDE RAISED SHELVINGS TO STORE THE STOCKS.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: CLEAN IN DETAIL THE PRODUCE REACH IN FREEZER FAN GUARD,WITH HEAVY DUST BUILD -UP AND MAINTAIN. BOTH WASHROOMS VENT COVER WITH HEAVY DUST ACCUMULATED. MUST CLEAN AND MAINTAIN. FILTER ON THE HOOD/CANOPY WITH DUST BUILD-UP,MUST CLEAN AND MAINTAIN.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: SLOW DRAINING OF THE WASHBOWL SINK IN MEN'S WASHROOM. MUST REPAIR TO HAVE A WELL DRAINING SINK.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED - Comments: ALL WASH CLOTH USED FOR WIPING THE PREP TABLE, CHOPPING BOARD, COOLERS, ETC, MUST BE STORED ON A BUCKET WITH SANITIZING SOLUTION.

FOOD HANDLER REQUIREMENTS MET - Comments: MUST ENROLL ONLINE TO GET A FOOD HANDLER CERTIFICATE.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: NOTED INTERNAL TEMPERATURES OF THE FOLLOWING POTENTIALLY HAZARDOUS FOOD ITEMS INSIDE WALK IN COOLER AND SERVICE COOLER TO BE IMPROPER: PORK 48.4F,CHICKEN 47.7F, PORK 46.4F, PORK BELLY 46.F, MEAT BALLS 46.1F, VEGETABLES 51.1F,ASSORTED SOUPS (50.5F,55.2F),PORK SHOULDER 49.8F,SHRIMP 46.0F, SHRIMP/PORK 45.6F. MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 75 LBS WORTH $700.00 THROUGH DENATURING PROCESS. CITATION ISSUED FOR CRITICAL VIOLATION #7-38-005(A)

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: NOTED ASSORTED FOOD ITEMS INSIDE COOLERS NOT PROPERLY LABELED. INSTRUCTED TO LABEL ALL FOOD ITEMS WITH PRODUCT NAMES,PREPARED BY DATE OR USED BY DATE INCLUDING BULK FOOD ITEMS.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: INSTRUCTED TO CLEAN FLOORS ALONG WALL BASE AND UNDERNEATH EQUIPMENT ESPECIALLY BY THE DISH WASHER AREA AND COOKING STOVE AREAS. MUST ALSO MAINTAIN FLOORS DRY AT ALL TIMES.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: NOTED CHIPPED WALL BEHIND PREP TABLE IN FRONT KITCHEN, MISSING A DROP CEILING PANEL IN BASEMENT'S PREP AREA CEILING. INSTRUCTED TO REPLACE AND MAINTAIN.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED - Comments: NOTED DIRTY WASH CLOTHS ON PREP TABLES AT THE FRONT AND REAR FOOD PREP AREAS NOT PROPERLY STORED. INSTRUCTED TO STORE ALL WASH CLOTHS IN A SANITIZING SOLUTION ESPECIALLY WHEN NOT IN USE.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: SPICE CONTAINERS NOT LABELED, INSTRUCTED TO LABEL AND MAINTAIN.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: KNIVES STORED ON A DUSTY SHELF ABOVE FRONT PREP TABLE, INSTRUCTED TO STORE ON A CLEAN SURFACE.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: BROKEN RUBBER GASKETS AT PREP COOLERS DOORS, INSTRUCTED TO REPLACE.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: INTERIOR SURFACES OF ICE MAKER NOT CLEAN, BLACK/GRAY SPOTS AND FILM NOTED. INSTRUCTED TO CLEAN AND MAINTAIN.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: FOOD AND SYRUP SPILLS ON FLOOR BEHINED ICE MAKER, INSTRUCTED TO CLEAN AND MAINTAIN.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: CHIPPED WALL BEHIND PREP TABLE IN FRONT KITCHEN, MISSING A DROP CEILING PANEL IN BASEMENT'S PREP AREA CEILING. INSTRUCTED TO REPLACE.

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN - Comments: FOOD HANDLERS NOT WEARING HAIR RESTRAINTS, INSTRUCTED TO WEAR.

WATER SOURCE: SAFE, HOT & COLD UNDER CITY PRESSURE - Comments: NO HOT RUNNING WATER, INSTRUCTED MGR TO PROVIDE HOT RUNNING WATER TO ALL SINKS.

HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA - Comments: NO SOAP NOR PAPER TOWEL AT FRONT PREP AREA HAND SINK, SINK IS BLOCKED BY FOOD EQUIPMENT. INSTRUCTED TO PROVIDE AND KEEP SINK ACCESSIBLE AT ALL TIMES.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: MISSING LABELES ON BULK FOOD CONTAINERS, INSTRUCTED TO LABEL.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: A GARDEN HOSE TYPE IS USED TO TO FILL THE PASTA COOKER, INSTRUCTED TO USE A FOOD GRADE HOSE WITH A VACUUM BREAKER.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: FOOD CONTAINERS KEPT ON FLOOR, INSTRUCTRED TO STORE OFF FLOOR.