Nikki's Smoking Room

Observed leaking faucet in the kitchen511-6-1.06(2)(r)A plumbing system shall be maintained in good repair.C/A The manager will contact a plumber to repair the faucet .

Observed food in RIC, held over 24 hours without proper date marking. All TCS food items stored for more than 24 ours shall bear a date mark label indicating the date by which the food shall be consumed on the premises, sold or discarded. PIC date marked foods.

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 the failure to maintain baseboards of walls in bar and kitchen areas clean and dry. Observed missing baseboards and holes in walls. Advised PIC to drain water, remove grease on the corners of bar floor and patch holes in walls and replace baseboards. PIC is working to update facility in good order.

Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit (raw chicken at 44 F and Raw shrimps at 43). 511-6-1.04(6)(f) - Time/Temperature Control for Safety; Cold Holding (P) (f) 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, 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 to moved food to a working cooler.

Observed Food-contact surfaces of Prep top counter and utensils were not sanitized. Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration, and Hardness. A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation at contact times specified under subsection (8)(b)3 of this Rule shall meet the requirements specified in DPH Rule 511-6-1-.07(6)(g), shall be used in accordance with the Environmental Protection Agency (EPA)-registered label use instructions P. Advised PIC to always sanitize food contact surfaces and change sanitizing solution every 4 hours.

Observed food in RIC, held over 24 hours without proper date marking. All TCS food items stored for more than 24 ours shall bear a date mark label indicating the date by which the food shall be consumed on the premises, sold or discarded. PIC date marked foods.

Observed some foods (prepped raw shrimp, prepped raw chicken wings, and etc.) stored in reach in cooler in kitchen without lids. 511-6-1.04(4)(z) - Miscellaneous Sources of Contamination (C) (z) Miscellaneous Sources of Contamination. Food shall be protected from contamination that may result from a factor or source not specified under paragraphs (a) through (y) of this subsection. PIC covered foods.

Observed the failure to maintain baseboards of walls in kitchen in good repair. Observed missing baseboards and holes in walls. Advised PIC to patch holes in walls and replace baseboards.

Observed Food-contact surfaces of Prep top counter and utensils were not sanitized. Observed dirty wet sanitizer napkin on the counter and not sanitized properly. Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration, and Hardness. A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation at contact times specified under subsection (8)(b)3 of this Rule shall meet the requirements specified in DPH Rule 511-6-1-.07(6)(g), shall be used in accordance with the Environmental Protection Agency (EPA)-registered label use instructions P. Advised PIC to always sanitize food contact surfaces and change sanitizing solution every 4 hours.

Observed hand sink faucet in the bar is leaking and needs repair. Observed water draining onto floor surface in the bar and kitchen from underneath the ice machine. A backflow or backsiphonage prevention device installed on a water supply system shall meet American Society of Sanitary Engineering (A.S.S.E.) standards for construction, installation, maintenance, inspection, and testing for that specific application and type of device. PIC will fix clean and maintain facility.

Observed boxes of food store on kitchen floor. Cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored:

(i) In a clean, dry location;

(ii) Where they are not exposed to splash, dust, or other contamination; and

(iii) At least 6 inches (15 centimeters) above the floor. 3. Single-service and single-use articles shall be stored as specified under paragraph 1 of this subsection and shall be kept in the original protective package or stored by using other means that afford protection from contamination until used. PIC was given 10 days to get facility in order.

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 the failure to maintain baseboards of walls in kitchen in good repair. Observed missing baseboards and holes in walls. Advised PIC to patch holes in walls and replace baseboards.

Observed hood filter with heavy grease accumulation C/A:Informed PIC to clean/service hood exhaust system free from observed oil and condensate dripping. The accumulation of grease and condensate may contaminate food and food-contact surfaces as well as present a possible fire hazard.