Harold's Chicken and Ice Bar

Observed failure to utilize tobacco products in designated area Observed employee puffing on smoking device while in kitchen.

1. Employees shall not use any form of tobacco products, or electronic devices that simulate tobacco smoking, while engaged in food preparation or service, nor while in areas used for equipment or utensil washing and storage, food preparation or food storage. Employees shall only use tobacco products or electronic devices that simulate tobacco smoking in approved designated areas. Employee exited the kitchen

Observed failure to maintain food items stored covered Observed bins o food stored in reach in cooler with no means of overhead protection. (iv) Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination; PIC shall cover food items

Observed failure to maintain sufficient sanitizer levels at dish machines in bar area. Observed sanitizer reading of 0ppm at dish machines.

1. A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart; P

Concentration Range Minimum Temperature

MG/L PH 10 or less oF (oC) PH 8 or less oF (oC)

25-49 120 (49) 120 (49)

50-99 100 (38) 75 (24)

100 55 (13) 55 (13) PIC shall have unit serviced and cease its use until proper sanitizer may be maintained

Observed failure to properly identify potentially toxic substances. Observed several spray bottles of cleaner throughout facility stored with no indication as to its contents (b) Working Containers, Common Name. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. Pf PIC shall label spray bottles

Observed failure to employ proper thawing methodology. Observed fish thawing in prep sink in standing water while still in vacuum packaging. 5. Reduced oxygen packaged fish that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment:

(i) Prior to its thawing under refrigeration that maintains the food temperature at 41°F (5°C) or less; or

(ii) Prior to, or immediately upon completion of its thawing, using procedures to completely submerge in running water as specified in paragraph 2 of this subsection PIC shall remove fish from packaging and utilize proper thawing methodology.

Observed failure to allow adequate opportunity for equipment to air dry prior to being stored. Observed several bins stored stacked while still wet (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 PIC shall employ a method to provide proper airflow.

Observed failure to maintain equipment in good repair Observed the gasket seal of the reach in cooler in the kitchen closest to the front door, with a damaged gasket seal. 2. Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications PIC shall have unit serviced.

Observed failure to provide testing equipment for sanitizer units (p) Warewashing Equipment, Determining Chemical Sanitizer Concentration. Concentration of the sanitizing solution shall be accurately determined by using a test kit or other device. PIC shall order proper testing equipment.

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. 511-6-1.03(2)(m) - Person-in-Charge Duties (Pf) Food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with the Chapter, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food. PIC doesn't know where it is.

Observed Ice bin in bar open and unattended. Observed several foods in reach in cooler in kitchen (raw shrimp, raw salmon fish, raw chicken, etc.) open and uncovered. 511-6-1.04(4)(c)1(iv) - Packaged & Unpackaged Food, food stored covered(C) (iv) Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination. PIC covered foods.

Observed some food containers of flour in kitchen not covered. 511-6-1.04(4)(c)1(iv) - Packaged & Unpackaged Food, food stored covered(C) (iv) Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination. PIC covered food contianers.

Observed mold like build up in the soda gun nozzle located at the front bar area when disassembled. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Advised PIC to disassemble soda gun nose to ensure effective of cleaning

Observed potentially hazardous food thawed in an improper manner. Observed packages of raw fish in standing water in a meat and vegetable sinks. Time/temperature control for safety food shall be thawed:

1. Under refrigeration that maintains the food temperature at 41°F (5°C) or less; or completely submerged under running water at a water temperature of 70°F (21°C) or below.
2. With sufficient water velocity to agitate and float off loose particles in an overflow, and for a period of time that does not allow thawed portions of ready-to-eat food to rise above 41°F (5°C), or a period of time that does not allow thawed portions of a raw animal food requiring cooking to be above 41°F (5°C), for more than 4 hours including the time the food is exposed to the running water and the time needed for preparation for cooking, or the time the food is exposed to the running water and the time needed for preparation for cooking, or the time it takes under refrigeration to lower the food temperature to 41°F (5°C). PIC let water running continuously.

Observed employees on a cook line in the kitchen with no hair restraint/beard guard. 511-6-1.03(5)(i) - Hair Restraints (C) (i) Hair Restraints.

1. Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch.

2. This does not apply to employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food, clean utensils and linens and unwrapped single-service and single-use articles. Instructed PIC to provide hair restraint.

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 in the kitchen area contains of flour not identified with their proper name. Food items removed from their original containers shall be labelled to identify its contents. PIC advised to ensure all food containers and working bottles of sauces are labelled with their contents.

Observed in a walk-in freezer multiple ice bags store on freezer floor in a manner that allows for contamination. Cleaned equipment and utensils, laundered linens, foods 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. Advised PIC to k6 inches above the floor to prevent contaminations.

Observed accumulation of grease and condensate on exhaust hood system. The accumulation of grease and condensate may contaminate food and food-contact surfaces as well as present a possible fire hazard. Observed dust on walk-in-cooler ceiling and ice block build-up in a freezer. Advised PIC to clean hood ventilation system frequently to prevent buildup of grease and condensation. 10 days to clean.