FURAMA RESTAURANT

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: DISPLAY PREP COOLER AT IMPROPER TEMPERATURE, AIR TEMP OF 50.2F TO 57.1F.POTENTIALLY HAZARDOUS FOOD WERE STORED INSIDE THE UNIT:COOKED SHRIMPS,RAW SHRIMPS CHICKEN ETC. TAGGED UNIT "HELD FOR INSPECTION" DO NOT USE.COOLER MUST MAINTAIN TEMP OF 40F AND BELOW. CRITICAL VIOLATION:7-38-005(A)

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE: COOKED SHRIMPS AT TEMP OF 46.8F,RAW SHRIMPS AT TEMP OF 45.5F TO 46F, RAW MARINATED CHICKEN AT TEMP OF 50.2F TO 57.1F,FOOD MENTIONED WAS STORED INSIDE ABOVE DISPLAY COOLER.DICED TOFU IN WATER AT TEMP OF 62.8F STORED ON TABLE BETWEEN COOKING EQUIPMENT.NO TIME/TEMPERATURE LOG PROVIDED AT PRESENT TIME.MANAGER DISCARDED TEMPERATURE ABUSED FOOD.POUNDS 11,VALUE $73. CRITICAL VIOLATION:7-38-005(A)

SEWAGE AND WASTE WATER DISPOSAL, NO BACK SIPHONAGE, CROSS CONNECTION AND/OR BACK FLOW - Comments: SEWAGE WASTE WATER BACKING UP FROM FLOOR DRAIN ONTO FLOOR WHEN WATER IS RELEASED FROM THREE COMPARTMENT SINK.SEWAGE WATER WAS DIRTY WITH GREASE AND UNKNOWN PARTICLES,WITH FOUL ODOR. SEWAGE WATER IS CONTAINED IN DISH ROOM AWAY FROM FOOD PREP AREA, RAISED WOOD PALLETS ARE STORED ON FLOOR IN DISH ROOM. INSTRUCTED TO REPAIR CAUSE OF SEWAGE AND TO CLEAN AND SANITIZE ALL AREA MENTIONED. CRITICAL VIOLATION:7-38-030

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: OBSERVED AT WEST KITCHEN CUTTING BOARD IN POOR REPAIR DEEP CUT,HOLES AND BLACK SURFACE, INSTRUCTED TO DISCARD AND REPLACE SAID CUTTING BOARD.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: DEBRIS ON SHELVES INSIDE COOLER INSTRUCTED TO CLEAN AND MAINTAIN.GREASE AND BURNED BUILD-UP AT INTERIOR AND EXTERIOR OF COOKING EQUIPMENT ,PIPES UNDER THE HOOD AND BEHIND COOKING EQUIPMENT.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: FLOOR TILES IN FRONT OF BBQ ROUND UNIT ARE BROKEN,INSTRUCTED TO REPLACE AND RE GROUT AREA. BROKEN/UNEVEN FLOOR UNDER THE WOK STATION AT WEST KITCHEN ,REPAIR/REPLACE FLOOR TILES,SURFACE MUST BE SMOOTH,CLEANABLE AND NON-ABSORBENT MATERIAL. ACCUMULATION OF GREASE AND ENCRUSTED FOOD ON FLOOR AND ALONG THE BASEBOARD WALL UNDER THE COOKING EQUIPMENT,IN KITCHEN. OPEN BASEBOARD WALLS ON SECOND FLOOR KITCHENETTE INSTRUCTED TO SEAL.DEBRIS ON FLOOR INSIDE THE WATER TANK AND ELECTRICAL ROOM INSTRUCTED TO SWEEP AND MAINTAIN.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: BURNED TWO LIGHT BULBS UNDER THE HOOD,INSTRUCTED TO REPLACE

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: MISSING STOPPERS AT THREE COMPARTMENT SINKS.PROVIDE WORKING STOPPERS AT SAID SINK.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: OBSERVED THE FOLLOWING POTENTIALLY HAZARDOUS FOODS HELD AT IMPROPER TEMPERATURES BETWEEN 46.3 F AND 47.7 F - BEEF AND PORK ORGANS. INSTRUCTED MANAGER ALL POTENTIALLY HAZARDOUS FOODS MUST BE HELD AT 40 F OR BELOW. FOUND THE ABOVE ITEMS HELD INSIDE WALK IN COOLER WHICH HAD AMBIENT AIR TEMPERATURE OF 39.0 F. ALL OUT OF TEMPERATURE FOODS VOLUNTARILLY DISCARDED AT THIS TIME.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: OBSERVED OVER 40 MICE DROPPINGS INSIDE AND UNDER AND AROUND FRYERS. MUST REMOVE ALL DROPPINGS BY DATE OF REINSPECTION (02/12/13).

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: THE FOLLOWING NOT CLEAN- OBSERVED FOOD BUILD UP INSIDE ALL REACH IN COOLERS DOOR RUBBER GASEKETS, REACH IN PREP COOLER DOOR CORNERS AND DOOR HINDGES, EXTERIOR OF ALL SINKS WITH FOOD STAINS, ALL PREP AREA SHELVES/WALK IN COOLER SHELVES WITH FOOD BUILD UP. MUST CLEAN AND MAINTAIN ALL UNCLEAN EQUIPMENT.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: OBSERVED ACCUMULATED FOOD/GREASE BUILD UP ON FLOOR UNDER ALL COOKING EQUIPMENT. MUST CLEAN FLOOR UNDER AND AROUND ALL EQUIPMENT ESPECIALLY UNDER COOKLINE AND KEEP FLOOR GREASE TRAP DRY/NO STANDING WATER ON GREASE TRAP.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: OBSERVED FOOD STAINS ON WALLS THROUGHOUT PREP AREAS AND DISHWASH AREA. MUST CLEAN ALL WALLS.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: NEED TO CLEAN/SHAMPOO OR REPLACE CARPET ON REAR STAIR CASE,EXTREMELY SOILED,AND IN POOR REPAIR(A LOT OF HOLES FROM CIGARETTE BURNS).

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: NO VISIBLE BACKFLOW PREVENTION DEVICE AT EITHER ICE MACHINE. MUST INSTALL SAME. FRONT KITCHEN EXPOSED HANDSINK IS SLOW DRAINING, DIRTY. MUST REPAIR AND MAINTAIN SINK.

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: FOUND HOT HOLDING UNIT IN DINING ROOM WITH POTENTIALLY HAZARDOUS FOOD STORED IN IT(PASTRIES FILLED WITH BEANS AND HOT DOGS), AT IMPROPER TEMPERATURE:101.4F. UNIT MUST MAINTAIN FOOD TEMP OF 140F OR ABOVE THROUGHOUT. UNIT RECOVED TO 146.3F AIR TEMP (USES PROPANE) DURING INSPECTION. CRITICAL VIOLATION. CITATION #H000077348-13

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: FOUND POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE:COOKED EGG ROLLS STORED INSIDE THE TWO DOOR REFRIGERATOR AT TEMP OF 50.1F; A COOKED DUCK CUT IN HALF STORED ON TOP THE PREP TABLE AT TEMP OF 52.3F; COOKED CRAB RANGOON STORED ON TOP THE PREP TABLE AT TEMP OF 81.5F. ALSO COOKED WON TON FILLED WITH PORK AT TEMP 79.1F. PASTRIES FILLED WITH COOKED BEANS AT TEMP OF 101.4F TO 108.4F,PASTRIES FILLED WITH HOT DOGS AT TEMP OF 113.7, BOTH FOOD PRODUCTS WERE STORED INSIDE THE HOT HOLDING UNIT.INSTRUCTED TO MAINTAIN HOT FOOD AT TEMP OF 140F AND ABOVE,COLD FOOD 40F AND BELOW.FOOD DISCARDED AND DENATURED. NO TEMPERATURE HOLDING OR COOLING METHOD BEING APPLIED, ALSO NO TIME AND TEMPERATURE LOGS AVAILABLE AT THIS TIME. APPROXIMATELY 25 POUNDS AND $80 VALUE. CRITICAL VIOLATION:7-38-005(A) HOOOO77348-13

HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS. - Comments: OBSERVED FOOD HANDLERS HANDLING FOOD,TOUCHING NON-FOOD CONTACT SURFACES,SUCH AS,LIDS ON GARBAGE CANS, ADJUSTED HAIR RESTRAINT,WIPING HANDS ON DIRTY APRON AND TOUCHING HANDLES ON COOLERS AND FREEZER UNIT,THEN GOING BACK TO CONTINUE TO PREPARE FOOD,INCLUDED READY TO EAT FOOD(COOKED EGG ROLLS), WITHOUT CHANGING GLOVES OR WASH HANDS.INSTRUCTED TO WASH HANDS AFTER EVERY POSSIBLE CONTAMINATION AND MUST WASH HANDS PRIOR TO PUT-ON FOOD GLOVES.CRITICAL VIOLATION:7-38-010(A) HOOOO77349-14

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME - Comments: NO SANITIZE SOLUTION WAS PROVIDED AT LOW TEMP DISH MACHINE(0PPM),SANITIZER CONTAINER EMPTY,DISH MACHINE IN USE WITH UTENSILS INSIDE. NEW SANITIZER CONTAINER PROVIDED UPON MY REQUEST, PRESENTLY UNIT MAINTAIN 100PPM. ALSO OBSERVED EMPLOYEE WASHING AND RINSING UTENSILS AT 2 COMPARTMENT SINK WITHOUT SANITIZING. INSTRUCTED TO USE THREE COMPARTMENT SINK FOR WASH RINSE AND SANITIZE.CRITICAL VIOLATION: 7-38-030 HOOOO

HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA - Comments: BOTH EXPOSED HAND SINK IN BOTH PREP AREA NOT ACCESSIBLE COOKING UTENSILS AND OTHER ITEMS STORED IN IT. OBSERVED EMPLOYEE WASHING HANDS AT THREE COMPARTMENT SINK NEAR THE DISH MACHINE, ALSO NO PAPER TOWEL WAS PROVIDED AT EXPOSED HAND SINK AT FIRST MAIN KITCHEN. ABSORBED EMPLOYEE WASHING HANDS AT THREE COMPARTMENT SINK AND DRY THEM WITH APRON, NEAR THE DISH MACHINE.UPON MY REQUEST ALL ITEMS WERE REMOVED, PAPER TOWELS PROVIDED. INSTRUCTED TO USE ONLY EXPOSED HAND SINK FOR HAND WASHING.CRITICAL VIOLATION:7-38-030 HOOOO6456-10

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: OBSERVED EVIDENCE OF MICE DROPPINGS IN DIFFERENT LOCATIONS OF PREMISES:ON TOP AND UNDER THE SHELVES IN MAIN KITCHEN, BEHIND AND ALONG TWO DOOR REACH-IN COOLER(NORTH-WEST SITE).ON TOP ELECTRICAL PANELS SAME SITE MENTIONED. SECOND FLOOR: BEHIND BAR,ON TOP THE COUNTERS AND SHELVES.ALSO IN STORAGE ROOM AND IN SERVING AREA, ESPECIALLY CORNERS.(APPROX.60+ DROPPINGS). ALSO OBSERVED TWO OUTDOOR TYPE ELECTRIC INSECT KILLERS IN PREP AREA AND BAR AREA,BOTH UNITS ON.INSTRUCTED TO REMOVE DROPPINGS AND CLEAN AND SANITIZE ALL AREAS MENTIONED. ALSO MUST REMOVE BOTH INSECT KILLER AND PROVIDE FOOD SERVICE APPROVED UNITS IF NEEDED. OBSERVED SIDE DOOR PARTIALLY OPENED WITH SCREEN DOOR BROKEN(HOLES ON MESH SCREEN TO OUTSIDE), MUST KEEP DOOR CLOSED OR REPAIR THE SCREEN DOOR TO BE INSECT PROOF. SERIOUS VIOLATION:7-38-020 HOOOO64556-10

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: NO NAME OF CONTENTS ON BULK FOOD/INGREDIENT STORAGE CONTAINERS. MUST LABEL ALL CONTAINERS.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: PROVIDE FOOD GRADE CONTAINERS AND BAGS TO STORE FOOD(COOKED AND RAW).DO NOT USE GROCERY BAGS TO STORE COOKED FOOD IN. OBSERVED BROKEN RUBBER GASKET INSIDE THE TWO DOOR REFRIGERATOR BY THE SIDE EXIT DOOR,INSTRUCTED TO SEAL OR REPLACE. REMOVE NEWS PAPER FROM INSIDE THE COOLERS,USED FOR SHELF LINER.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: ACCUMULATED AND DRIED FOOD DEBRIS ON INTERIOR AND EXTERIOR SURFACES OF COOLERS AND FREEZERS (INCLUDING GASKETS/HINGES), BULK INGREDIENT CONTAINERS, COOKING EQUIPMENT, SHELVES AND FOOD PROCESSING EQUIPMENT. MUST WASH, SANITIZE AND MAINTAIN ALL EQUIPMENT/CONTAINERS. LIVE CRAB/LOBSTER TANK NOT CLEAN. MUST HAVE TANK SERVICED AND MAINTAIN. UPPER INTERIOR SURFACES OF 2ND FLOOR ICE MACHINE NOT CLEAN. MUST CLEAN AND MAINTAIN. NEED TO CLEAN ALL COUNTER TOP FROM BAR AREA(DUST AND FOOD DEBRIS),BAR TEA HAS ACCUMULATION OF DRY LEAFS ON COUNTER AND INSIDE THE CABINET. ALSO AT SAME AREA MUST CLEAN INSIDE OF TWO COMPARTMENT SINK(DEBRIS AND HEAVILY STAINED). NEED TO CLEAN INTERIOR OF EXPOSED HAND SINK AT SECOND FLOOR.MUST CLEAN INTERIOR OF UNUSED TWO COMPARTMENT SINK ON THE SECOND FLOOR IN DINING AREA(SOUTH WALL).

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: ACCUMULATED GREASE AND DEBRIS ON FLOORS THROUGH-OUT PREMISES, INCLUDING INSIDE WALK-IN COOLER AND ALONG ALL WALLS AND IN CORNERS. MISSING GROUT BETWEEN FLOOR TILES IN FOOD PREPARATION AND UTENSIL WASHING AREAS. MUST RE-GROUT FLOORS THROUGH-OUT TO FACILITATE CLEANING. NEED TO CLEAN/SHAMPOO OR REPLACE CARPET ON REAR STAIR CASE,EXTREMELY SOILED,AND IN POOR REPAIR(A LOT OF HOLES FROM CIGARETTE BURNES).NEED TO SWEEP ALL STORAGE AREA INCLUDED ON THE SECOND FLOOR AND UNDER THE FRONT STAIRCASE.ELEVATE ITEMS NEEDED 6" OFF THE FLOOR THROUGHOUT THE PREMISES.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: GREASE AND DEBRIS ON WALLS THROUGH-OUT FOOD PREPARATION AND STORAGE AREAS. MUST CLEAN AND MAINTAIN WALLS. PEELING PLASTIC FILM ON WALL ABOVE REAR 3 COMPARTMENT SINK. MUST REPAIR WALL TO BE SMOOTH AND EASILY CLEANABLE. REMOVE ALL DIRT AND DEBRIS FROM DINING ROOM WINDOWSILLS.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: NO VISIBLE BACKFLOW PREVENTION DEVICE AT EITHER ICE MACHINE. MUST INSTALL SAME. FRONT KITCHEN EXPOSED HANDSINK IS SLOW DRAINING, DIRTY. MUST REPAIR AND MAINTAIN SINK.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: NO METAL STEM THERMOMETERS. MUST PROVIDE AND MAINTAIN CALIBRATED STEM THERMOMETERS.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED - Comments: OBSERVED DIRTY CLOTHS ON TOP THE PREP TABLES,CUTTING BOARDS AND USED TO WIPE HANDS,INSTRUCTED TO PROVIDE SMALL CONTAINER WITH WATER SANITIZE SOLUTION AND CLEAN CLOTH IN EACH WORKING STATION.TO MINIMIZE SOURCE OF CONTAMINATION.