J.R. Crickets

Observed grease debris buildup on kitchen hood vents.511-6-1.05(7)(a)(3)Nonfood contact surfaces of equipment shall be kept clean.

Observed bar drinking glasses with residue and with old lipstick stains. Equipment food contact surfaces and utensils shall be clean to sight and touch. PIC rewashed glasses.

Observed gap beneath the kitchen back door. 511-6-1.07(2)(m) - Outer Openings Protected (C) (m) Outer Openings, Protected.

1. Except as specified in paragraphs 2 through 5 of this subsection, outer openings of a food service establishment shall be protected against the entry of insects and rodents by:

(i) Filling or closing holes and other gaps along floors, walls, and ceilings;

(ii) Closed, tight-fitting windows; and

(iii) Solid, self-closing, tight-fitting doors.PIC will fix within 10 days.

Observed various items throughout the facility that are soiled with food/dust/debris. 511-6-1.05(7)(d) - Nonfood-Contact Surfaces (C) (d) Nonfood-Contact Surfaces. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Advised to ensure that all equipment surfaces, wall, floor under and behind equipment, WIC fan covers are cleaned and maintained clean.

Observed facility is not clean and not maintained. Facility front door wooded floor is not in place and posed a hazard. Bar floor and kitchen floor need fixing and keeping clean. All physical facilities shall be maintained in good repair. PIC has 10 days to fix.

Observed walk in freezer is building ice blocks and ice blocked freezer fan. 511-6-1.07(5)(a),(b) - Good Repair, physical facilities maintained; Cleaning, Frequency & Restrictions, cleaned often enough to keep them clean (C) (5) Maintenance and Operation.

(a) Good Repair. All physical facilities shall be maintained in good repair. PIC has 10 days to fix to avoid ice melting and causing cross contamination of foods.

Observed no adequate lighting in walk-in cooler. The light intensity shall be at a surface where food is provided for consumer self-service such as buffets and salad bars or where fresh produce or packaged foods are sold or offered for consumption inside equipment such as reach-in and under-counter refrigerators, at a distance of 30 inches (75 cm) above the floor in areas used for handwashing, warewashing, and equipment and utensil storage, and in toilet rooms. PIC shall install another light in walk-in cooler.

Observed all the food items, ready to eat and prepped and prepared on site in walk-in cooler and reach-in cooler, and held more than 24 hours with no proper date marking. 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. PIC date marked all the prepared food containers.

Observed failure to label all food containers and working bottles of sauces with their common 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 inspection report and certified food safety certificate not posted in a location in the food service establishment that is conspicuous to the consumers. The most current permit or 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 food permit, inspection report score and CFSM certificate are posted in a location in the food service establishment that is conspicuous to consumers.

Observed facility is not clean and not maintained. Bar floor and kitchen floor need fixing and keeping clean. Observed gap beneath the kitchen back door. All physical facilities shall be maintained in good repair.

Observed no adequate lighting in walk-in cooler. The light intensity shall be at a surface where food is provided for consumer self-service such as buffets and salad bars or where fresh produce or packaged foods are sold or offered for consumption inside equipment such as reach-in and under-counter refrigerators, at a distance of 30 inches (75 cm) above the floor in areas used for handwashing, warewashing, and equipment and utensil storage, and in toilet rooms. PIC shall install another light in walk-in cooler.

Observed grease and condensate dripping from exhaust hood system. The accumulation of grease and condensate may contaminate food and food-contact surfaces as well as present a possible fire hazard. Advised PIC to clean hood ventilation system frequently to prevent buildup of grease and condensation. 10 days to clean.

Observed in reach in cooler in the kitchen spoiled food (raw shrimps and raw fish) with mold-like growth and out of temperature. Food shall be safe, unadulterated, and honestly presented. Advised PIC it is not safe to store food in a can, but to transfer into a storage container once opened. PIC discarded foods.

Observed in reach in cooler by the dish washer machine raw meats stored above veggie sides. Raw meats must always be stored below and separated from produce/ready to eat type foods. PIC advised to re-arrange by putting racks and separating foods.

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 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. Advised PIC to assemble a kit or purchase.

Observed ice machine and bar drink nozzle heavily soiled. Equipment food contact surfaces and utensils shall be clean to sight and touch. Advised manager to clean bar nozzle daily to prevent build up.

Observed bar ice ben open with no lid and under an overhead counter board and subject to contamination. Miscellaneous Sources of Contamination. Food shall be protected from contamination that may result from a foodborne illness. Informed PIC to stop using the bar ice or get a lid to protect ice.

Observed facility is not clean and not maintained. Bar floor and kitchen floor need fixing and keeping clean. Observed gap beneath the kitchen back door. All physical facilities shall be maintained in good repair.

(b) Cleaning, Frequency and Restrictions.

1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

2. Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of food is exposed, such as after closing.

3. If present, playground equipment and associated areas shall be maintained in a clean and sanitary condition. In addition, a cleaning and sanitizing plan along with cleaning and sanitizing records for playground equipment and associated areas shall be maintained within the food service establishment for review upon request by the Health Authority. Further, such cleaning and sanitizing plan for employees to follow in the event of encountering vomitus or fecal matter shall be included and submitted at the time of permit application as specified in DPH Rule 511-6-1-.02(1)(c). Pf