12 LUNAR

4-1A: .04(4)(c)1(i)(ii)(iii)(v) (vi)(vii)(viii)Observed improper storage and separation of foods in multiple cold hold units (frozen raw beef that had been removed from the original package stored on top of frozen cooked chicken in the chest freezer, frozen raw pork that had been removed from the original package stored above cooked chicken in the walk in freezer, raw beef stored above raw shelled eggs in the walk in cooler, and unwashed produce stored above ready to eat foods in the walk in cooler). Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(III) of this subsection, separating raw animal foods during storage, preparation, holding, and display from: (I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, (P) and (II) Cooked ready-to-eat food; and (P) (III) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat food. (ii) Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by: (I) Using separate equipment for each type, (P) or (II) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, (P) and (III) Preparing each type of food at different times or in separate areas; (P) (iii) Cleaning and sanitizing equipment and utensils; (v) Cleaning hermetically sealed containers of food of visible soil before opening; (vi) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened; (vii) Storing damaged, spoiled, or recalled food being held in the food service establishment separate from food, equipment, utensils, linens and single-service and single-use articles; or (viii) Separating fruits and vegetables, before they are washed from ready-to-eat food. Corrective Actions: Foods were properly stored and separated.

6-2: .04(6)(g)Observed several packages of frozen cooked chicken and frozen cooked shrimp in the chest that were not date marked. Observed multiple packages of cooked chicken and cooked shrimp in the prep line cooler that had been cooked and frozen 3 days ago and removed from the freezer to thaw 2 days later (none of the packages were date marked). 2nd CONSECUTIVE VIOLATION FOR THE SAME CODE PROVISION ON A ROUTINE INSPECTION Refrigerated, ready-to-eat time/temperature control for safety foods prepared and held in a food establishment for more than 24-hours shall be clearly marked to indicate the date of prep or the date by with the food shall be used/discarded for a maximum of 7 days. The day of preparation shall be counted as Day 1. (Pf) Corrective Actions: Training provided in how to properly date mark foods that had been cooked, frozen, and thawed. Employee properly date marked the foods.

11C: .04(6)(c)At time of inspection, observed multiple packages of raw beef thawing at room temperature inside the meat sink. 2nd CONSECUTIVE VIOLATION FOR THE SAME CODE PROVISION ON A ROUTINE INSPECTION Time/temperature control for safety food shall be thawed: 1) under refrigeration that keeps the food at 41°F or below; 2) completely submerged in running water with the temperature of the water at 70°F or below, and the no part of the food exceeding 41°F; 3) as a part of the cooking process. (C) Corrective Actions: Raw beef was moved to the walk in cooler to continue thawing.

15B: .05(3)(h),(i)Owner could not locate their chlorine sanitizer test strips for their dish machine or the Quat sanitizer test strips for their sanitizer buckets. A test kit or other device that accurately measures the concentration in mg/L (or ppm) of sanitizing solutions shall be provided. (Pf) Corrective Actions: Owner obtained chlorine and Quat sanitizer test strips.

2-2D: .06(2)(o)Observed multiple lids stored inside the handwash sink located at the ware washing area. Same hand sink was blocked with multiple stacked bulk plastic containers. Observed another hand sink with a metal scrubber stored inside.// A handwashing sink shall be maintained so that it is accessible at all times for employee use. (Pf) Corrective Actions: Items were removed from the handwash sinks.//

6-2: .04(6)(g)Facility is not counting the food preparation dates as Day 1. Observed multiple food containers (fish meatballs, lobster balls, imitation crab, among others) holding labels with a preparation date of 5/13/25 and a discard date of 5/20/25. Facility is also preparing food items (cooked chicken wings, fried shrimp, chicken, etc.), then freezing the food, but is not adding the date that the food is removed from the freezer for thawing. Refrigerated, ready-to-eat time/temperature control for safety foods prepared and held in a food establishment for more than 24-hours shall be clearly marked to indicate the date of prep or the date by with the food shall be used/discarded for a maximum of 7 days. The day of preparation shall be counted as Day 1. (Pf) Corrective Actions: Food labels were corrected. Person in charge was trained on properly labeling prepared foods.

11C: .04(6)(c)Observed raw fish being thawed in standing water.// Time/temperature control for safety food shall be thawed: 1) under refrigeration that keeps the food at 41°F or below; 2) completely submerged in running water with the temperature of the water at 70°F or below, and the no part of the food exceeding 41°F; 3) as a part of the cooking process. (C) Corrective Actions: Fish was placed inside a container under running water.//

14B: .05(10)(e) 1,2,4Observed multiple clean containers that were stacked still wet.// Clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. (C) Corrective Actions: Containers were separated and allowed to air-dry. The person in charge stated the containers were washed less than an hour ago.//

3-1B: .04(3)(a)At the end of inspection, observed raw chicken and dry foods stored in the back of a pick up truck. Invoices provided. Chicken at a temperature greater than 41F. Refrigerated, time/temperature control for safety food shall be at a temperature of 41°F (5°C) or below when received. (P) Corrective Actions: Chicken discarded. Vegetables that were not properly protected were discarded.

12A: .04(4)(z)At end of inspection, observed multiple foods stored in the back of a pick up truck. Per owner, foods were purchased and brought to facility. Did not observe any employees actively unloading food into facility. Food may not be stored in the following areas:

1. locker, toilet, or dressing rooms; (C)
2. garbage or mechanical rooms; (C)
3. under sewer linens that are not shielded to prevent potential drips; (C)
4. under leaking water lines, automatic sprinkler heads or lines which water has condensed; (C)
5. under open stairwells; (C) or
6. under other sources of contamination. (C) Corrective Actions: Invoices were provided. Foods at a temperature greater than 41F were discarded. Raw vegetables that were not properly protected were discarded. All other foods were moved to the kitchen.