MONTEMAR

2-1C: .04(4)(a)1,2,3Employee bare handling cooked pork belly. Except when washing fruits and vegetables, food employees shall not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment. (P) Corrective Actions: Employee discarded cooked pork belly. Employee washed hands and donned gloves.

8-2B: .07(6)(c)Butane lighter stored above food prep surface. 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: PIC relocated butane lighter to designated chemical storage.

10D: .04(4)(d)Observed salt stored in two different containers missing label. 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: PIC added labels.

14A: .04(4)(k)In use utensils stored in standing water in with temperature of 95 deg F. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1. in the food with their handles above the top of the food and the container; 2. in running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; 3. in a clean, dry container; or 4. in a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at the required frequency. (C) Corrective Actions: PIC discarded standing water, remade hot water.

2-2D: .06(2)(o)Observed employee using the handwashing sink at the bar to fill pitcher with water. A handwashing facility may not be used for purposes other than handwashing. (Pf) Corrective Actions: Person in charge informed employee that the hand washing sink can only be used for handwashing purposes only. Employee dumped the pitcher of water out and placed the pitcher in the three compartment to be washed before using.

12A: .04(4)(q)Observed several food items in the walk in freezer that were stored in direct contact with the floor. ( Food shall be protected from contamination by storing the food:

1. in a clean dry location; (C)
2. where it is not exposed to splash, dust, or other contamination; (C) and
3. at least 6 inches (15 cm) above the floor. (C) Corrective Actions: Person in charge picked all items up so that they were 6 inches off of the floor.

17D: .07(4)(b)Observed a personal cell phone on the prep table. Lockers or other suitable facilities shall be used for the orderly storage of employee clothing and other possessions. (C) Corrective Actions: Employee removed phone from the prep table and placed the phone in a designated area for employee use.

1-2A: .03(2)Upon arrival, there was no one in charge. There must be a person in charge on the premises of the food service establishment at all times. (Pf) Corrective Actions: PIC (person in charge) was called and came during inspection.

2-2B: .03(5)(j)1&2Observed an employee smoking (out of a hooka) behind the bar while making drinks. Employees shall not use tobacco in any form, 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. (C) Corrective Actions: Drinks were discarded and hands were washed. Hooka was taken out of the building.

5-1A: .04(5)(a)Observed employee cook chicken and the final cook temp was 133F. Raw animal foods such as eggs, fish, meat, poultry, and foods containing these raw animal foods, shall be cooked to heat all parts of the food to a minimum temperature and time according to the food being cooked unless a there is a consumer advisory. (P) Corrective Actions: PIC had chicken placed back into grill. Second attempt temp was 188F.

4-1A: .04(4)(c)1(i)(ii)(iii)(v) (vi)(vii)(viii)Observed raw chicken over salmon and squid in grill cooler drawer and raw salmon stored over ready to eat sauces in prep cooler. Observed unwashed mushrooms over cut washed pumpkin in standing two door prep cooler. // Must display, store, prepare, and hold foods so they are protected from cross contamination. (P) Corrective Actions: Items were moved to proper storage order. //

4-2B: .05(7)(a)1Observed ice machine with a great accumulation of black mold-like substance on the inside top part. Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf) Corrective Actions: //

5-2: .04(7)(e)//Disclaimer statement missing on the regular menu and sushi menu. Per discussions with the owner, shrimp is not offered undercooked or raw to the customers, however, it is marked with an asterisk on the menus. *SECOND CONSECUTIVE VIOLATION// If an animal food is served or sold raw, undercooked, or without otherwise being processed to eliminate pathogens, either in a ready-to-eat form or as an ingredient in another ready-to-eat food, the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective means. The disclosure and reminder statements shall be worded in legible type in all capital letters and no smaller than size #8 font, or if displayed on a menu board shall be printed no smaller than the smallest letter in used for a menu item. (Pf) Corrective Actions: //

6-1A: .04(6)(f)// Observed multiple time/temperature control for safety (TCS) food items holding temperatures above 41F (see temperature log). SECOND CONSECUTIVE VIOLATION// Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: //Food items were discarded. Prep coolers were turned on since equipment was disconnected (turned off) at night t.//

15A: .05(6)(a)Observed a reach-in cooler holding temperatures above 41F. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule. (C)

16A: .06(1)(g),(h)Facility installed a water heater without previous approval from the Health Authority. A remodel must be submitted prior to any installation. The water source and system shall be of sufficient capacity to meet the peak water demands of the food service establishment. (Pf) Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the food service establishment. (Pf) Corrective Actions: //

17B: .06(5)(o),(p)Dumpster is missing the drain plug on the side. Drains in receptacles and waste handling units for refuse, recyclables, and returnables shall have drain plugs in place. (C)