Lamp Cuisine LLC

Tomatoes were above 41 degrees.C/A Tomatoes were moved to reach in cooler

Observed that there were no signed employee reporting agreements.511-6-1.03(4)(a)(b)(c)(e)(f)The permit holder shall require food employees to report to the CFSM about their health as they relate to diseases transmissible through food.C/A I gave the manager a copy of the Employee Reporting Agreement.

Observed that there were no posted procedures for diarrheal or vomitus events.511-6-1.03 (6)A food establishment shall have procedures for employees to follow when responding to vomitting or diarrheal events.C/A I gave the manager a copy of these procedures.

Observed on the counter temperature control for safety / potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Observed tomato at 72 F, Cucumber at 74 F, & ready to eat egg at 74 F. Time/Temperature Control for Safety Food, Hot and Cold Holding. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. PIC discarded foods.

Observed hot hold ready to eat fish at 75 F, yam and carrot at 92 F in a warmer not even on. Time/Temperature Control for Safety Food, Hot and Cold Holding, except during preparation, cooking or cooling or when time is used as the public health control, shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. PIC turned warmer on.

Observed no Food Manager Certification posted or evidence of one on file. Food service establishments shall have in its employ a Certified Food Safety Manager (CFSM) as specified in paragraph (b) of this subsection to ensure food safety is being managed within the food service establishment during all hours of operation as specified within paragraph (d) of this subsection. PIC instructed it is a must to certify or employ in management capacity another individual that is certified and was given another 30 days to re certify.

Observed PIC/facility could not provide documentation or otherwise satisfactorily demonstrate during the inspection, that all food employees and conditional employees are informed of their responsibility to report to management information about their health and activities as it relates to diseases that are transmissible through food. The permit holder shall require food employees and conditional employees to report to the CFSM and person in charge, information about their health and activities as they relate to diseases that are transmissible through food. A food employee or conditional employee shall report the information in a manner that allows the CFSM and person in charge to reduce the risk of foodborne disease transmission, including providing necessary additional information, such as the date of onset of symptoms and an illness, or of a diagnosis without symptoms, if the food employee or conditional employee has any of the following symptoms: (i) Vomiting, (ii) Diarrhea, (iii) Jaundice, (iv) Sore throat with fever or (v) A lesion containing pus such as a boil or infected wound that is open or draining. PIC instructed to train employees on the employee health policy and keep documentation of training onsite.

Observed no hand sink in kitchen. Hand sink broken and yet to be fixed. 511-6-1.06(2)(g) - Handwashing Sinks, Nos/Capacities (Pf) (g) Handwashing Sinks, Numbers and Capacities.

At least one handwashing sink, a number of handwashing sinks necessary for their convenient use by employees in areas specified under subsection (2)(l) of this Rule, and not fewer than the number of handwashing sinks required by law shall be provided. PIC working to fix hand sink.

Observed no evidence of a spill clean up kit for diarrheal or vomitus events. 511-6-1.03(6) - Clean-up of Vomiting and Diarrheal Events: A food establishment shall have procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. PIC advised to assemble a kit or purchase.

Observed all prep top counters uncleaned and not sanitized as evidence with no sanitizer solution and no test strip in the facility. 511-6-1.05(7)(b) - Equipment food-contact surfaces and utensils shall be cleaned:

(i) Before each use with a different type of raw animal food such as beef, fish, lamb, pork, or poultry. It does not apply if the food-contact surface or utensil is in contact with a succession of different types of raw meat and raw poultry each requiring a higher cooking temperature as specified under DPH Rule 511-6-1.04(5)(a) than the previous type such as preparing raw pork followed by cutting raw poultry on the same cutting board. Advised PIC to ensure to keep food contact surfaces clean to sight and touch to avoid contamination.

Observed most current inspection report not prominently displayed in public view. The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away. PIC advised to ensure current inspection report is posted in public view within 15 feet of the front or primary public door and between five feet and seven feet from the floor or in an area where it can be read at a distance of one foot away.

Observed utensils washed and stacked without air drying them first. 511-6-1.05(10)(a) - Equipment & Utensils, Air-Drying Required (C) (10) Protection of Clean Items.

(a) Equipment and Utensils, Air-Drying Required. After cleaning and sanitizing, equipment and utensils:

1. Shall be air-dried or used after adequate draining before contact with food; and

2. May not be cloth dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry. PIC instructed to air dry before stacking.

Observed no chemical test kit provided when using chemical sanitizer at three-compartment sink/sanitizer bucket which proved lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine/bucket. In manual warewashing operations, a temperature measuring device shall be provided and readily accessible for frequently measuring the washing and sanitizing temperatures. In hot water mechanical warewashing operations, an irreversible registering temperature indicator shall be provided and readily accessible for measuring the utensil surface temperature. Sanitizing Solutions, Testing Devices. A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided. Advised PIC to order test strip and sanitizing solution.

Observed black Olive in prep-top cooler with mold. 511-6-1.04(1) - Safe, unadulterated and Honestly Presented: Condition. Food shall be safe, unadulterated, and honestly presented. PIC discarded food.

Observed no Food Manager Certification posted or evidence of one on file. Food service establishments shall have in its employ a Certified Food Safety Manager (CFSM) as specified in paragraph (b) of this subsection to ensure food safety is being managed within the food service establishment during all hours of operation as specified within paragraph (d) of this subsection. PIC instructed it is a must to certify or employ in management capacity another individual that is certified and was given another 30 days to re certify.

Observed PIC/facility could not provide documentation or otherwise satisfactorily demonstrate during the inspection, that all food employees and conditional employees are informed of their responsibility to report to management information about their health and activities as it relates to diseases that are transmissible through food. The permit holder shall require food employees and conditional employees to report to the CFSM and person in charge, information about their health and activities as they relate to diseases that are transmissible through food. A food employee or conditional employee shall report the information in a manner that allows the CFSM and person in charge to reduce the risk of foodborne disease transmission, including providing necessary additional information, such as the date of onset of symptoms and an illness, or of a diagnosis without symptoms, if the food employee or conditional employee has any of the following symptoms: (i) Vomiting, (ii) Diarrhea, (iii) Jaundice, (iv) Sore throat with fever or (v) A lesion containing pus such as a boil or infected wound that is open or draining. PIC instructed to train employees on the employee health policy and keep documentation of training onsite.

Observed hand wash sink in the kitchen lacking hand soap. 511-6-1.07(3)(a) - Handwashing Cleanser, Availability (Pf) (3) Numbers and Capacities.

(a) Handwashing Cleanser, Availability. Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. PIC replaced soap.

Observed no evidence of a spill clean up kit for diarrheal or vomitus events. 511-6-1.03(6) - Clean-up of Vomiting and Diarrheal Events: A food establishment shall have procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. PIC advised to assemble a kit or purchase.

Observed all prep top counters uncleaned and not sanitized as evidence with no sanitizer solution and no test strip in the facility. 511-6-1.05(7)(b) - Equipment food-contact surfaces and utensils shall be cleaned:

(i) Before each use with a different type of raw animal food such as beef, fish, lamb, pork, or poultry. It does not apply if the food-contact surface or utensil is in contact with a succession of different types of raw meat and raw poultry each requiring a higher cooking temperature as specified under DPH Rule 511-6-1.04(5)(a) than the previous type such as preparing raw pork followed by cutting raw poultry on the same cutting board. Advised PIC to ensure to keep food contact surfaces clean to sight and touch to avoid contamination.

Observed mildew like/biological growth build up on cutting board. 511-6-1.05(7)(a)1-Equipment food-contact surfaces and utensils shall be clean to sight and touch. Informed PIC to replace worn-out boards and keep prep tops clean and free from observed mildew/biological growth build up.

Observed date marking missing in all the food in refrigerator. 511-6-1.04(6)(g) - Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking (Pf) (g) Ready-to-Eat Time/Temperature Control for Safety Food, Date Marking

1. Except when packaging food using a reduced oxygen packaging method, and except as specified in paragraphs 4 and 5 of this subsection, refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. Instructed PIC proper way of date marking asked to discard foods prepared over 24 hours and Date mark foods cooked within 24 hours.

Observed 115F at dish sink where 120F is required for dishwashing. Current water heater is 4500 watts (4.5 kw) electric unit. According to the hot water demand calculated for this facility, the restaurant will need a 23 KW electric unit or 100,000 btu gas water heater. Facility will need to upgrade the water heater to at least half of the calculated value within 30 days. A smaller unit may be allowed. Please provide a proposal

Egg above ready to eat foods.

Date marking missing from food in refrigerator. Discard all foods prepared over 24 hours. Date mark foods cooked within 24 hours.

Observed foods above 41f stacked too high together eliminating proper air flow. Move to resume proper air flow of 40f observed ambient refrigerator temperatures. Discarded all foods observed above 41F that were stacked densely.

Observed 115F at dish sink where 120F is required for dishwashing. Current water heater is 4500 watts (4.5 kw) electric unit. According to the hot water demand calculated for this facility, the restaurant will need a 23 KW electric unit or 100,000 btu gas water heater. Facility will need to upgrade the water heater to at least half of the calculated value within 30 days. A smaller unit may be allowed. Please provide a proposal for approval.

Acrylic cutting board manager states is not used as a cutting board was observed stored with edge on floor. Wash and sanitize.

Observed plastic spoon in food storage container. Make sure to not store utensils in the food unless the utensil is longer than the width of the container.

Current water heater is 4500 watts (4.5 kw) electric unit. According to the hot water demand calculated for this facility, the restaurant will need a 23 KW electric unit or 100,000 btu gas water heater. Facility will need to upgrade the water heater to at least half of the calculated value within 60 days. An additional unit may be hooked up in simultaneous configuration or a replacement is needed. The total needed is at least 1200 to 1300 watts (12 to 13 kw).

Observed small leak under the dish sink. Please repair. Code: r) System Maintained in Good Repair. A plumbing system shall be repaired according to law; P and maintained in good repair.