EMPIRE RESTAURANT AND SPORTS LOUNGE

2-2A: .03(2)(o)Employee health agreement documentation is missing for the selected employee. Food employees and conditional employees shall be informed in a verifiable manner of their responsibility to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food. (Pf)

2-2B: .03(5)(k)1&2The employee drawing/inhaling through the hookah hose to initiate smoke production for customer use in the kitchen area. 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. (C) Corrective Actions: The employee advised discontinuing this practice and new hookah for customer.

16A: .06(1)(g),(h)Hot and cold water were not available at the mop sink. The left compartment of the warewashing sink and the meat sink both lacked hot water at the time of inspection. Water under pressure shall be provided to all fixtures, equipment, and nonfood equipment that are required to use water except that water supplied as specified under Rule .06(1)(k)1 and 2 to a temporary food service operation or in response to a temporary interruption of a water supply need not be under pressure. (Pf)

16B: .06(2)(d)Ice bin drain hoses were observed submerged in a bucket of water. An air gap between the water supply inlet and the flood level rim of the plumbing fixture, equipment or nonfood equipment shall be at least twice the diameter of the water supply inlet and may not be less than 1 inch (25 mm). (P)

17A: .06(5)(h)A toilet room used by females does not have a covered receptacle for sanitary napkins. A toilet room used by females shall be provided with a covered receptacle for sanitary napkins. (C)

17C: .07(5)(a),(b)1,2,3Debris buildup was observed on the ceiling tiles, on sections of the walls, and underneath pieces of equipment. All physical facilities shall be maintained in good repair and shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. (C)

17C: .07(5)(n)Equipment that is not being used on the premises was observed stored in the facility. The premises shall be free of items that are unnecessary to the operation or maintenance of the establishment, such as litter or equipment that is nonfunctional or no longer used. (C)

17C: .07(1)(a)Black acoustical ceiling tiles are installed in the employee restrooms. Materials for indoor floor, wall, and ceiling surfaces under conditions of normal use shall be:

1. Smooth, durable, and easily cleanable for areas where food service establishment operations are conducted; (C)
2. Closely woven and easily cleanable carpet for areas where food service eshlisbment operations are conducted; and
3. Nonabsorbent for areas subject to moisture such as food preparation areas, walk-in refrigerators, warewashing areas, toilet rooms, mobile food service unit servicing areas, and areas subject to flushing or spray cleaning methods. (C)

17C: .07(2)(c)Coved base is missing in the employee restrooms and in multiple sections of the kitchen In food service establishments in which cleaning methods other than water flushing are used for cleaning floors, the floor and wall junctures shall be coved and closed to no larger than one thirty-second inch (1 mm). (C)

17C: .07(5)(a),(b)1,2,3A walk-in cooler panel is not properly secured to the wall. All physical facilities shall be maintained in good repair and shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. (C)

17C: .07(1)(a)Cement flooring was observed in the warewashing area. Materials for indoor floor, wall, and ceiling surfaces under conditions of normal use shall be:

1. Smooth, durable, and easily cleanable for areas where food service establishment operations are conducted; (C)
2. Closely woven and easily cleanable carpet for areas where food service eshlisbment operations are conducted; and
3. Nonabsorbent for areas subject to moisture such as food preparation areas, walk-in refrigerators, warewashing areas, toilet rooms, mobile food service unit servicing areas, and areas subject to flushing or spray cleaning methods. (C)

3-1D: .04(5)(f)Salmon is being served undercooked without documentation of parasite destruction. Before service or sale in ready-to-eat form, raw, raw-marinated, partially cooked, or marinated-partially cooked fish shall be:

1. Frozen and stored at a temperature of -4°F (-20°C) or below for a minimum of 7 days (168 hours) in a freezer; (P)
2. Frozen at -31°F (-35°C) or below until solid and stored at -31°F (-35°C) or below for a minimum of 15 hours; (P) or
3. Frozen at -31°F (-35°C) or below until solid and stored at -4°F (-20°C) or below for a minimum of 24 hours. (P)

4-2B: .05(8)(a)Chlorine sanitizer was not detected on the surface of equipment after running through the warewashing machine. Utensils and food-contact surfaces of equipment shall be sanitized before use after cleaning. (P) Corrective Actions: The employee manually sanitized the equipment.

6-1A: .04(6)(f)Time/temperature control for safety (TCS) foods in the walk-in cooler and ice bath were observed between 45°F and 64°F. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: The foods were discarded.

12D: .04(4)(g)Edible flowers were used as garnishes without being washed prior to use. Raw fruits and vegetables shall be thoroughly washed in water, in a sink designated for that purpose only, to remove soil and other contaminants before being cut, combined with other ingredients, cooked, served, or offered for human consumption in ready-to-eat form. (Pf)

13A: .02(1)(d)The inspection report is not posted. The most current 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. (C)

15A: .05(6)(a)The preparation coolers were not functioning at the time of inspection. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections .05(1) and .05(2) . (C)

15A: .05(6)(q)1&3The ambient air temperature of the walk-in cooler is 51°F. Utensils shall be maintained in a state of repair or condition that complies with the requirements specified under subsections .05(1) and .05(2) or shall be discarded. (C) Ambient air temperature, water pressure, and water temperature measuring devices shall be maintained in good repair and be accurate within the intended range of use.

15B: .05(6)(d),(e)Black debris was observed inside the mechanical warewasher. A warewashing machine; the compartments of sinks, basins, or other receptacles used for washing and rinsing equipment, utensils, or raw foods, or laundering wiping cloths; and drainboards or other equipment used to substitute for drainboards shall be cleaned before use; throughout the day at a frequency necessary to prevent recontamination of equipment and utensils and to ensure that the equipment performs its intended function; and if used, at least every 24 hours. (C)

4-2B: .05(7)(a)1Observed mold like accumulation in the interior of the ice machine. Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf)

6-1A: .04(6)(f)Observed several boxes of chicken and packages of cheese delivered today within 4 hours with a temperature greater than 41 degrees Fahrenheit. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Chicken placed into freezer to quickly cool.

15A: .05(6)(a)Observed walk in cooler with an ambient air temperature greater than 41 degrees Fahrenheit . See temp log, Equipment must be in good repair and proper adjustment.

2-2D: .06(2)(o)Observed hand sink without any paper towels. Each handwashing sink shall be provided with individual, disposable towels, a continuous towel system that supplies the user with a clean towel, or a hand drying device. (Pf) Corrective Actions: Person in charge replaced paper towels.

4-2B: .05(7)(a)1Observed ice machine with black and pink mold like accumulation and build up. Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf)