Fang's Island

Observed pan of raw chicken stored right next to bag of raw steaks. COS: PIC placed steaks on a rack above the raw chicken. CA: Food shall be protected from cross contamination by separating raw animal foods during storage.

Observed handwash sink was being blocked by metal rack. Once the rack was pushed out of the way the inspector observed single service trays being stored inside of the sink. COS: PIC moved the rack out of the way and removed the single service trays from the sink. CA: Handwash sink shall be maintained so that it is accessible at all times for employee use.

Observed dead and live roaches inside of facility. Upon further discussion with PIC she stated that the exterminator came 2 weeks ago and would be returning next Tuesday. Inspector informed PIC that the exterminator would need to come sooner. PIC contacted owner immediately and informed him that pest control would need to come this week. Inspector to follow up at the end of the week. CA: The presence of insects, rodents and other pest shall be controlled to minimize their presence on the premises.

Observed front and side door are not tight fitting. CA: All outer openings of a food service establishment shall be protected against entry of insects and rodents.

Observed expired CFSM certificate posted for public to view. Need to have an employee take and pass the CFSM exam and post an up-to-date certificate in the establishment.   511-6-1.03(3)(c) - Certification Documentation (Pf)

1. The original CFSM certificate shall be posted in public view in each food service establishment. An additional copy shall be retained on file at the food service establishment at all times, and shall be made available for inspection by the Health Authority.

2. A CFSM certificate which has expired, been revoked or suspended shall not be posted in the food service establishment.

Observed open container of milk stored in the walk-in cooler without a date marker. Manager was unsure when the milk was opened. COS by discarding of the milk.

511-6-1.04(6)(g) - Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking (g) Ready-to-Eat Time/Temperature Control for Safety Food, Date Marking

1. 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.

Observed small black bugs in bottle of "Mr. Boston's Creme de Banana Liqueur". COS: PIC immediately poured contents in bottle out and discarded of the bottle.

511-6-1.04(1) - Safe, unadulterated and Honestly Presented (P) (1) Condition. Food shall be safe, unadulterated, and honestly presented. P

Observed boxes of food inside of the freezer and walk in cooler sitting on the floor of cooling units. All food items must be stored a minimum of 6in off of the ground.

511-6-1.04(4)(q) - Food Storage (C) (q) Food Storage.

1. Except as specified in paragraphs 2 and 3 of this subsection, food shall be protected from contamination by storing the food:

(i) In a clean, dry location;

(ii) Where it is not exposed to splash, dust, or other contamination; and

(iii) At least 6 inches (15 cm) above the floor.