HAROLD'S CHICKEN AND ICE BAR

4-2B: .05(7)(a)1Observed that the ice machine had a black mold like substance in the upper compartment where the ice is made.SECOND CONSECUTIVE VIOLATION*// Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf) Corrective Actions: The person in charge removed the ice and cleaned the machine during the inspection. No visible black mold like substance was observed after the machine was cleaned.//

8-2B: .07(6)(l)Observed two can of residential raid pest control spray in the kitchen and in the office.// Poisonous or toxic materials shall be used according to: (i) Law; (ii) Manufacturer's use directions included in labeling, and, for a pesticide, manufacturer's label instructions that state that use is allowed in a food service establishment, (P) (iii) The conditions of certification, if certification is required, for use of the pest control materials. (P) Corrective Actions: Person in charge discarded the residential raid pest control spray cans.//

8-2B: .07(6)(c)Observed multiple containers of Purell stored with alcohol containers in the bar. Also observed grill cleaner being stored over the cook surface of the stove and stored above food on the cart next to the stove.// Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles. (P) Corrective Actions: Person in charge relocated the Purell bottles. Person in charge also relocated the grill cleaner bottles so that they are not near food or single use items.//

14C: .05(10)(e)1&3Observed single use items ( cups, deli paper, a customer to go bags) stored in the outside storage container.// Single-service and single-use articles shall be stored in a clean, dry location, where they are not exposed to splash, dust or other contamination, and at least 6 inches above the floor and shall be kept in the original protective package or stored by using other means that afford protection from contamination until used. (C) Corrective Actions: All single use items were moved inside the store.//

15C: .05(7)(a)2,3Observed excessive debris ( food and oil) build up on the front of the stove, fryer unit and door to walk-in cooler.// Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. (C) Corrective Actions: Person in charge had the stove, fryer unit and door to walk-in cooler cleaned during the inspection. No visible build was observed after cleaning was complete.//

4-2B: .05(7)(a)1Observed that the ice machine had a black mold like substance in the upper compartment where the ice is made.// Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf) Corrective Actions: Person in charge removed the ice from the machine. The upper compartment was cleaned and sanitized and allowed to fully drive during the inspection.//

6-1A: .04(6)(f)Observed raw chicken wings ( 3- large containers) shrimp, gizzards, raw chicken tenders ( three ziplock bags) that were being held higher than 41° F in the walk-in cooler for more than four hours.// Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: The prepped chicken, whiting, perch, shrimp and raw hamburger were discarded. The walk-in cooler was 40.6° F.

11C: .04(6)(c)Observed shrimp and fish that were being thawed incorrectly. The containers of frozen shrimp and fish were thawing at room temperature.// 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: The shrimp and fish were thawed under refrigeration or under a steady stream of cold water.//

17D: .07(4)(b)Observed employee food being stored on top of customer food in the bar area.// Areas designated for employees to eat, drink, and use tobacco shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. (C) Corrective Actions: Person in charge discarded the employee food.//

3-1C: .04(1)Observed that catfish is on the menu but Swai fish or striped Pangasius Fillet is served instead.// Food shall be safe, unadulterated, and honestly presented. (P) Corrective Actions: Person in charge had an employee purchase catfish during the inspection from MetroChef. Catfish is now at the facility.//

4-2B: .05(7)(a)1Observed that the can opener has visible food debris.// Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf)

10D: .04(4)(d)Observed containers of flour, chicken seasoning, and sugar that were not labeled with the common food name. Also observed squeeze bottles of hot sauce, mild sauce, and garlic parmesan that were not labeled with the common food nameSECOND CONSECUTIVE VIOLATION OF THE CODE PROVISION.// Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food. (C) Corrective Actions: Person in charge labeled the flour, chicken seasoning, and sugar with the common name. The squeeze bottles were also labeled with the common name.//

18: .07(2)(m)Observed that the back door has visible gap where light can be seen on the right side when the door is completely closed.// Outer openings of a food service establishment shall be protected against the entry of insects and rodents by:

1. filling or closing holes and other gaps along floors, walls, and ceilings; (C)
2. closed, tight-fitting windows; (C) and
3. solid self-closing, tight-fitting doors. (C)