STAR LIGHT FOOD MARKET II

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED CARD BOARD LINING THE REAR PRODUCE AREA AND REAR FOOD PREP AREA SHELVING AND COUNTER TOPS. ALSO OBSERVED ALLUMINUM FOIL LINING THE SHELVING IN THE REAR COOKING AREA. INSTRUCTED TO REMOVE ALL AS A MEANS OF PREVENTING POSSIBLE HARBORING OF INSECTS AND TO BE ABLE TO CLEAN AND MAINTAIN ALL AREAS.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED WOODEN PALLETS USED IN THE LARGE WALK IN PRODUCE COOLER, THE LARGE WALK IN FREEZER AND OBSERVED MILK CRATES BEING USED TO STORE ITEMS IN THE LARGE WALK IN UNITS. INSTRUCTED TO REMOVE ALL WOODEN CRATES AND MILK CRATES AS A MEANS OF BEING ABLE TO CLEAN AND SANITIZE AREAS PROPERLY.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: OBSERVED WALL PAPER LINING A WOODEN BOARD PEELING AT THE EDGES BEHIND THE HAND SINK IN THE FISH PREP AREA CLOSE TO THE FROG TANK. INSTRUCTED TO REMOVE AS A MEANS OF PREVENTING POSSIBLE HARBORING SPACE FOR INSECTS AND TO PAINT OR STAIN WOOD AS A MEANS OF BEING ABLE TO CLEAN AND MAINTAIN.

FOOD-CONTACT SURFACES: CLEANED & SANITIZED - Comments: OBSERVED BUILD UP OF PINK MOLD LIKE SUBSTANCE ON INTERIOR OF ICE MACHINE (ICE NOT USED FOR HUMAN CONSUMPTION). INSTRUCTED PERSON IN CHARGE TO CLEAN AND MAINTAIN.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: OBSERVED EXCESSIVE RUST ON SHLEVING IN SEAFOOD WALK IN COOLER. INSTRUCTED PERSON IN CHARGE TO REPLACE OR REPAIR AND MAINTAIN.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: OBSERVED MISSING TILE ON SALES FLOOR AND NEAR THRESHOLDS (WHERE FLOOR MATERIAL CHANGES) OF PREP AREA. INSTRUCTED PERSON IN CHARGE TO REPAIR AND MAINTAIN.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: CUTTING SURFACE AND UTENSILS IN SEAFOOD AREA IN NEED OF CLEANING AND OR REPLACING TO REMOVE ALL BUILD UP. INSTRUCTED TO CLEAN AND MAINTAIN.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: MUST CLEAN SALES SHELVES TO ELIMINATE ANY FOOD SPILLS. INSTRUCTED TO CLEAN AND MAINTAIN.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: SIDE OF ALL COOKING EQUIPMENT IN REAR PREP AREA IN NEED OF DETAIL CLEANING TO REMOVE GREASE AND FOOD BUILD UP. INSTRUCTED TO CLEAN AND MAINTAIN.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: FLOOR AREA UNDER COOKING EQUIPMENT IN NEED OF CLEANING TO REMOVE ALL GREASE AND FOOD SPILLS. INSTRUCTED TO CLEAN AND MAINTAIN.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: CEILING IN FISH DEPARTMENT IN NEED OF CLEANING TO REMOVE ALL FOOD SPLATTERS. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: 6-301.11 OBSERVED SOAP DISPENSER UNABLE TO DISPENSE SOAP AT THE HANDWASHING SINK LOCATED IN THE FRESH SEAFOOD PREP AREA. INSTRUCTED TO ALWAYS MAINTAIN ADEQUATE SOAP AT ALL HANDWASHING SINKS AT ALL TIMES. THE MANAGER PROVIDED A BOTTLE OF SOAP FOR SAID HANDWASHING SINK DURING THE INSPECTION. PRIORITY FOUNDATION. CITATION ISSUED 7-38-030(C).

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: 6-301.14 OBSERVED HANDWASHING SIGNS ARE NEEDED AT HAND WASHING SINKS IN THE FOOD PREP AREAS AND THE TOILET ROOMS. INSTRUCTED TO PROVIDE.

FOOD-CONTACT SURFACES: CLEANED & SANITIZED - Comments: 4-602.11(B-E) OBSERVED CUTTING BOARDS STAINED WITH DARK GROOVES IN THE FRESH SEAFOOD BUTCHER PREP AREA AND THE PREPARED FOODS PREP AREA. INSTRUCTED TO REPLACE ALL CUTTING BOARDS IN ALL FOOD PREP AREAS.

PROPER COOLING TIME AND TEMPERATURE - Comments: 3-501.14 OBSERVED FACILITY NOT PROPERLY COOLING TCS FOODS (COOKED DUCK) IN THE PREPARED FOODS PREP AREA; OBSERVED ABOUT 10 LBS OF COOKED DUCK HANGING TO COOL IN THE PREP AREA, AT THE TIME OF THE INSPECTION SAID TCS FOOD WAS AT 76F. INSTRUCTED TO ALWAYS PROPERLY COOL ALL TCS FOODS USING ICE BATHS OR OTHER EFFECTIVE MEANS TO COOL TCS FOODS PROPERLY, INSTRUCTED TO DISCARD AND DENATURE SAID TCS FOOD. THE MANAGER DISCARDED SAID FOODS DURING THE INSPECTION. PRIORITY VIOLATION. CITATION ISSUED 7-38-005.

PROPER HOT HOLDING TEMPERATURES - Comments: 3-501.16(A:1) OBSERVED TIME/TEMPERATURE CONTROL FOR SAFETY FOODS (COOKED DUCK, COOKED PORK) AT IMPROPER HOT HOLDING TEMPERATURES RANGING FROM 73F-76F DURING THE INSPECTION IN THE FOOD PREP AREA; ABOUT 10 LBS OF COOKED PORK AT 76F AND ABOUT 5 LBS OF COOKED DUCK AT 73F. INSTRUCTED MANAGER TO DISCARD AND DENATURE SAID TCS FOODS AND ALWAYS MAINTAIN ALL HOT TCS FOODS AT 135F OR ABOVE AT ALL TIMES. THE MANAGER DISCARDED SAID HOT TCS FOODS DURING THE INSPECTION. PRIORITY VIOLATION. CITATION ISSUED UNDER VIOLATION #20.

PROPER COLD HOLDING TEMPERATURES - Comments: 3-501.16(A:2,&B) OBSERVED TCS FOODS (RAW DUCK) AT IMPROPER COLD HOLDING TEMPERATURES IN THE PREPARED FOODS PREP AREA; ABOUT 100LBS OF RAW DUCK AT 56F HANGING ABOVE THE 3 COMPARTMENT SINK AND IN WATER IN ONE OF THE COMPARTMENTS. INSTRUCTED TO DISCARD AND DENATURE SAID TCS FOODS AND ALWAYS MAINTAIN ALL TCS FOODS AT 41F OR BELOW AT ALL TIMES. THE MANAGER DISCARDED SAID TCS FOODS DURING THE INSPECTION. PRIORITY VIOLATION. CITATION WRITTEN UNDER VIOLATION #20.

COMPLIANCE WITH VARIANCE/SPECIALIZED PROCESS/HACCP - Comments: 8-103.12(B) OBSERVED FACILITY CURING DUCK AND PORK MEAT AND STORING SAID ITEMS AT ROOM TEMPERATURE IN THE CUSTOMER SERVICE AREA. INSTRUCTED MANAGER THAT THE FACILITY MUST SUBMIT AND APPLY FOR A SPECIAL PROCESS VARIANCE IN ORDER TO CURE ANY AND ALL TCS FOODS, INSTRUCTED MANAGER TO DISCARD AND DENATURE SAID TCS FOODS AND DO NOT PERFORM SPECIAL PROCESSES UNTIL APPROVED BY CDPH. MANAGER DISCARD SAID FOODS DURING THE INSPECTION. PRIORITY FOUNDATION. CITATION ISSUED 7-38-005.

VARIANCE OBTAINED FOR SPECIALIZED PROCESSING METHODS - Comments: 8-103.11 SEE VIOLATION #29. PRIORITY FOUNDATION. CITATION ISSUED UNDER VIOLATION #29.

PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL - Comments: INSTRUCTED MANAGER TO MAINTAIN ALL COLD HOLDING UNITS AT 41F OR BELOW AT ALL TIMES. 4-301.11 OBSERVED A REFRIGERATION UNIT, WITH TCS FOODS INSIDE, AT AN IMPROPER COLD HOLDING TEMPERATURE OF 73F DURING THE INSPECTION. SAID REFRIGERATION UNIT TAGGED AND HELD FOR INSPECTION BY CDPH AND MAY NOT BE USED. PRIORITY VIOLATION. CITATION ISSUED 7-38-005.

APPROVED THAWING METHODS USED - Comments: 3-501.13 OBSERVED IMPROPER THAWING OF TCS FOODS, OBSERVED RAW POULTRY BEING THAWED IN ONE OF THE COMPARTMENTS OF THE 3 COMPARTMENT SINK SITTING IN WATER. INSTRUCTED TO ALWAYS PROPERLY THAW ALL TCS FOODS USING COLD RUNNING WATER (NOT EXCEEDING 70F) UNTIL THE PRODUCT HAS REACHED A PROPER COLD HOLDING TEMPERATURE OF 41F OR THAW IN AN ADEQUATE REFRIGERATION UNIT.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER - Comments: 3-601.11 OBSERVED PREPACKAGED PASTRIES FOR SALE AT THE FRONT CUSTOMER COUNTER WITHOUT LABELS CONTAINING THE BUSINESS NAME AND ADDRESS. INSTRUCTED TO PROVIDE.

SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED - Comments: 4-502.13 OBSERVED FACILITY REUSING CARDBOARD AND ALUMINUM AS A SHELF LINING IN THE PREPARED FOODS PREP AREA. INSTRUCTED NOT TO REUSE SINGLE-SERVICE ITEMS, ALL SURFACES MUST BE SMOOTH AND EASILY CLEANABLE.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: 4-201.11 OBSERVED RUSTY UTENSILS BEING USED TO BUTCHER FRESH FISH IN THE BUTCHER PREP AREA. INSTRUCTED TO REMOVE RUSTY UTENSILS AND DO NOT USE RUSTY UTENSILS FOR BUTCHERING RAW MEATS.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: 4-601.11(C) OBSERVED THE INTERIOR OF ALL COOKING EQUIPMENT, REFRIGERATORS, AND REACH IN COOLER HANDLES AND GASKETS WITH ACCUMULATED FOOD AND GREASE DEBRIS. OBSERVED RUSTY SHELVES INSIDE OF THE WALK-IN COOLERS. INSTRUCTED TO CLEAN AND SANITIZE ALL AREAS AND REMOVE RUSTY SHELVES INSIDE OF THE WALK-IN COOLER. OBSERVED AQUATIC TANKS WITH AN ACCUMULATED BROWNISH SUBSTANCE IN THE INTERIOR. INSTRUCTED TO CLEAN AND SANITIZE.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: 5-204.12 UNABLE TO LOCATE THE BACK FLOW PREVENTION DEVICE ON THE ICE MACHINE LOCATED IN THE FRESH SEAFOOD PREP AREA. INSTRUCTED TO LOCATE OR PROVIDE.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: 6-201.11 OBSERVED AN UNEVEN SURFACE (DETERIORATING WOOD) BY THE STEP OF THE WALK-IN COOLER. INSTRUCTED TO REPAIR AND MAKE SURFACE SMOOTH AND EASILY CLEANABLE.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: 6-501.12 OBSERVED EXCESSIVE DUST ON THE FANS IN THE WALK-IN COOLERS AND ON THE FANS IN THE TOILET ROOMS. OBSERVED EXCESSIVE ACCUMULATED FOOD AND GREASE DEBRIS UNDER ALL OF THE COOKING EQUIPMENT. OBSERVED DIRT DEBRIS UNDER ALL SHELVING IN THE CUSTOMER SERVICE AISLES AND BEHIND THE CUSTOMER SERVICE COUNTER. INSTRUCTED TO CLEAN AND SANITIZE ALL.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER - Comments: FOUND SOME BULK FOOD STORAGE CONTAINERS NOT LABELED WITH THE COMMON NAME OF PRODUCT INSIDE OF THE CONTAINER; MUST LABEL BULK STORAGE CONTAINERS.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: INSTRUCTED TO CLEAN AND MAINTAIN THE FOLLOWING: FLOOR MIXER EXTERIOR SURFACES, INTERIOR BOTTOM AND EXTERIOR SURFACES OF FRYERS, CUTTING BOARD IN BUTCHER AREA.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: OBSERVED LEAKING FROM THE PIPE UNDERNEATH THE EXPOSED HAND SINK IN THE KITCHEN AND LEAKING FROM THE FAUCET NECK OF THE THREE COMP SINK IN THE KITCHEN; REPAIR LEAKS.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: INSTRUCTED TO CLEAN FLOORS IN PREP AREAS UNDER AROUND AND BEHIND VARIOUS EQUIPMENT, CLEAN FLOOR INSIDE OF THE WALK-IN COOLER IN THE BUTCHER AREA AND CLEAN FLOOR DRAINS WHERE NEEDED. SOME WATER STAINED CEILING TILE OBSERVED THROUGHOUT STORE; REPLACE TILE WHERE NEEDED.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: THE VENTS IN THE HOODED SYSTEM ABOVE THE COOKING EQUIPMENT NEED CLEANING; CLEAN VENTS.

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS - Comments: 2-501.11 NO CLEAN-UP PROCEDURE ON PREMISES FOR VOMIT AND DIARRHEA EVENTS. MANAGEMENT INSTRUCTED TO PROVIDE A CLEAN-UP PROCEDURE AND SUPPLIES. PRIORITY FOUNDATION 7-38-005. NO CITATION ISSUED.

FOOD IN GOOD CONDITION, SAFE, & UNADULTERATED - Comments: MUST DISCARD ALL DEAD FISH IN FISH TANK AND MAINTAIN WITH LIVE/WHOLESOME FISH AT ALL TIMES. PRIORITY VIOLATION 7-40-050(A). NO CITATION ISSUED.

INSECTS, RODENTS, & ANIMALS NOT PRESENT - Comments: FOUND TO NUMEROUS TO COUNT OF MICE DROPPING NOTED IN VARIOUS AREAS, STORAGE, SALES AND PREP AREAS. FOUND 20-25 LIVE ROACHES IN COOKING AREA OF MAIN KITCHEN UNDER ALL COOKING EQUIPMENT IN GREASE AT SIDES OF EQUIPMENT AND UNDER EQUIPMENT. INSTRUCTED MANAGER TO CONTACT PEST CONTROL FOR SERVICE. PRIORITY VIOLATION 7-38-020(A) CITATION ISSUED. ON PREMISES TODAY AND OBSERVED OVER 15 LIVE ROACHES IN KITCHEN AREA ON/INSIDE EQUIPMENT(HOLD HOLDING CABINET), EXTERIOR OF WALK-IN COOLER, FLOOR OF KITCHEN AND ON CARRY-OUT CONTAINER OF PREP TABLE. ALSO NOTED 25-30 MICE DROPPINGS ON FLOOR IN HOT WATER/FURNACE ROOMS. MUST REMOVE CLEAN/SANITIZE AFFECTED AREAS.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: TOP, SIDES OF ALL EQUIPMENT IN NEED OF CLEANING TO REMOVE ALL BUILD UP. ALL SHELVES IN WALK IN COOLERS, ALL SHELVES AT BOTTOM OF TABLES, ALL BAKING EQUIPMENT IN NEED OF DETAIL CLEANING TO REMOVE ALL BUILD UP. CORRECT AND MAINTAIN. MUST PROVIDE BETTER DETAIL CLEANING OF COOKING EQUIPMENT.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: FOUND WASTE PIPES ABOVE SEAFOOD AREA, DRY GOOD AREA, AND COOKING AREA. ALL PIPES MUST BE ENCLOSED REMOVE ALL EVIDENCE OF PIPES LEAKING. MUST CORRECT AND MAINTAIN. MUST ADEQUATELY SEAL PIPES AS TO PREVENT LEAKING WITH MATERIAL THAT'S SMOOTH.

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING - Comments: NO WRITTEN EMPLOYEE HEALTH POLICY PROVIDED ON THE PREMISES. INSTRUCTED TO HAVE A SIGNED EMPLOYEE HEALTH POLICY FOR EACH EMPLOYEE. PRIORITY FOUNDATION 7-38-010. NO CITATION ISSUED.

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS - Comments: 2-501.11 NO CLEAN-UP PROCEDURE ON PREMISES FOR VOMIT AND DIARRHEAL EVENTS. MANAGEMENT INSTRUCTED TO PROVIDE A CLEAN-UP PROCEDURE AND SUPPLIES. PRIORITY FOUNDATION 7-38-005. NO CITATION ISSUED.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: HANDSINK NEEDED IN PRODUCE PROCESSING AREA. INSTRUCTED MANAGER TO INSTALL AND SUPPLY HOT AND COLD RUNNING WATER WITH SOAP AND PAPER TOWELS. PRIORITY FOUNDATION 7-38-030(C)

FOOD SEPARATED AND PROTECTED - Comments: FOUND OPEN PEANUTS AND OPEN RICE BEING STORED UNDER RAW PORK. INSTRUCTED MANAGER TO SEPARATE RAW FROM COOKED AND TO KEEP SEPARATE. PRIORITY VIOLATION 7-38-005 CITATION ISSUED

FOOD-CONTACT SURFACES: CLEANED & SANITIZED - Comments: FOUND CUTTING BOARDS IN MEAT AND FISH SERVICE AREA BLACK WITH DEEP CUTS IN NEED OF REPLACING. PRIORITY VIOLATION 7-38-005 CITATION ISSUED

PROPER HOT HOLDING TEMPERATURES - Comments: FOUND 45 DUCKS AND HALF OF PIG AT IMPROPER TEMPERATURE OF 85 DEGREES -128.0 DEGREES. ALL PRODUCT HAS BEEN DISCARDED AND DENATURED. TOTAL VALUE $874 200 POUNDS PRIORITY VIOLATION 7-38-005 CITATION ISSUED

FOOD PROPERLY LABELED; ORIGINAL CONTAINER - Comments: ALL BULK FOOD ITEMS THAT HAVE BEEN REPACKAGED FOR SALE IN NEED OF PROPER LABELS. IE....NAME OF PRODUCT, NAME OF LOCATION ADDRESS AND PHONE NUMBER.ETC... INSTRUCTED TO CORRECT AND MAINTAIN. PRIORITY FOUNDATION 7-38-005 CITATION ISSUED

INSECTS, RODENTS, & ANIMALS NOT PRESENT - Comments: FOUND TO NUMEROUS TO COUNT OF MICE DROPPING NOTED IN VARIOUS AREAS, STORAGE, SALES AND PREP AREAS. FOUND 20-25 LIVE ROACHES IN COOKING AREA OF MAIN KITCHEN UNDER ALL COOKING EQUIPMENT IN GREASE AT SIDES OF EQUIPMENT AND UNDER EQUIPMENT. INSTRUCTED MANAGER TO CONTACT PEST CONTROL FOR SERVICE. PRIORITY VIOLATION 7-38-020(A) CITATION ISSUED

WIPING CLOTHS: PROPERLY USED & STORED - Comments: ALL WIPING CLOTHES MUST BE STORED IN A CLEAN SANITIZING SOLUTION AT ALL TIMES. CORRECT AND MAINTAIN.

IN-USE UTENSILS: PROPERLY STORED - Comments: RICE SCOOP MUST BE STORED IN 135 DEGREE WATER AT ALL TIMES. MUST CORRECT AND MAINTAIN.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: INTERIOR OF FISH DISPLAY UNIT IN NEED OF DETAIL CLEANING TO REMOVE ALL BUILD UP OF FOOD DEBRIS, MEAT SLICERS IN FISH DEPT AND REAR PREP AREA FOR SLICING MEATS IN NEED OF DETAIL CLEANING TO REMOVE ALL FOOD BUILD UP. EQUIPMENT MUST BE CLEANED AND SANITIZED REGULARLY. PRIORITY FOUNDATION VIOLATION 7-38-025 CITATION ISSUED

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: TOP, SIDES OF ALL EQUIPMENT IN NEED OF CLEANING TO REMOVE ALL BUILD UP. ALL SHELVES IN WALK IN COOLERS, ALL SHELVES AT BOTTOM OF TABLES, ALL BAKING EQUIPMENT IN NEED OF DETAIL CLEANING TO REMOVE ALL BUILD UP. CORRECT AND MAINTAIN.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: SEVERAL LEAKS IN VARIOUS AREAS. SEAFOOD SPRAYER, 3 COMPARTEMT SINK. MUST CORRECT AND MAINTAIN.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: FOUND WASTE PIPES ABOVE SEAFOOD AREA, DRY GOOD AREA, AND COOKING AREA. ALL PIPES MUST BE ENCLOSED REMOVE ALL EVIDENCE OF PIPES LEAKING. MUST CORRECT AND MAINTAIN.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: HOOD VENTILATION IN PREP AREA IN NEED OF CLEANING TO REMOVE ALL GREASE AND DUST BUILD UP. CLEAN AND MAINTAIN

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING - Comments: ALL FOOD HANDLERS IN NEED OF FOOD HANDLER CERTIFICATES. MUST OBTAIN AND MAINTAIN.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: CLEAN INTERIOR BOTTOM OF DEEP FRYERS IN KITCHEN AND INTERIOR OF REFRIGERATION UNITS. CLEAN/SANITIZE PREP TABLES AND FOOD CONTACT SURFACES IN KITCHEN AND BAR-B-Q STATION.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: CLEAN FLOOR AT CORNER ENTRANCE OF LARGE PRODUCE COOLER OF LITTER AND DEBRIS. CLEAN FLOOR AROUND PALLETS, COOKING EQUIPMENT IN KITCHEN AND AISLE OF SALES FLOOR. REMOVE EXCESS WATER ON FLOOR IN SEAFOOD WALK-IN COOLER AND SEAFOOD PREP AREA.

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED - Comments: EXPOSED HAND WASH SINK AT BAR-B-Q STATION CLOGGED, PREVENTING PROPER DRAINING AND NOT MAINTAINED. PREMISES GIVEN 48 HOUR NOTICE TO REPAIR EXPOSED HAND WASH SINK. CRITICAL VIOLATION 7-38-030.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: CLEAN INTERIOR BOTTOM OF DEEP FRYERS IN KITCHEN AND INTERIOR OF REFRIGERATION UNITS. CLEAN/SANITIZE PREP TABLES AND FOOD CONTACT SURFACES IN KITCHEN AND BAR-B-Q STATION.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: CLEAN FLOOR AT CORNER ENTRANCE OF LARGE PRODUCE COOLER OF LITTER AND DEBRIS. CLEAN FLOOR AROUND PALLETS, COOKING EQUIPMENT IN KITCHEN AND AISLE OF SALES FLOOR. REMOVE EXCESS WATER ON FLOOR IN SEAFOOD WALK-IN COOLER AND SEAFOOD PREP AREA.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: MUST CLEAN AND MAINTAIN THE FOLLOWING: EXTERIOR OF COOKING AND BAKING EQUIPMENT, INTERIOR BOTTOM OF DEEP FRYER TO REMOVE GREASE, BOTTOMS OF PREP TABLES, CUTTING BOARDS, INTERIORS OF REFRIGERATION AND WALK-IN COOLER SHELVES, INTERIOR OF ICE MACHINE.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: MUST CLEAN FLOORS AROUND UNDER AND BEHIND ALL COOKING EQUIPMENT IN KITCHEN, IN BUTCHER AREA AND WALK-IN COOLERS, IN STORAGE AREAS ETC.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: THE VENTS ABOVE THE COOKING EQUIPMENT IN KITCHEN NEED CLEANING. THE VENTS IN THE WASHROOMS ON THE CEILINGS NEED CLEANING TO REMOVE DUST OBSERVED. VARIOUS CEILING TILE IN THE KITCHEN AREA ARE STAINED; MUST CLEAN OR REPLACE CEILING TILE WHERE NEEDED. MUST CLEAN CEILING VENTS IN KITCHEN TO REMOVE DUST OBSERVED. CLEAN WALLS AROUND AND BEHIND ALL KITCHEN EQUIPMENT WHERE NEEDED AND IN BUTCHER AREA.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: MUST PROVIDE THE APPROPRIATE AMOUNT OF DRAIN STOPPERS FOR THE THREE COMP SINK FOR PROPER SET UP TO WASH RINSE AND SANITIZE.

FOOD HANDLER REQUIREMENTS MET - Comments: ALL FOOD HANDLERS MUST OBTAIN THE REQUIRED IDPH FOOD HANDLER TRAINING CERTIFICATE.