Feast and the Goddess Gold Coast

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

FOUND 20 POUNDS OF COOKED BREADED CHICKEN INSIDE WALK IN COOLER AT 72.3F, 65.8F, 62,3F, AND 67.9F. DISPOSED OF CHICKEN INSIDE WALK IN COOLER. VALUE ABOUT $60.OO. NO TIME TEMPERATURE LOGS. INSTRUCTED MANAGEMENT TO PROPERLY COOL COOKED POTENTIALLY HAZ...

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

FOUND FLOORS NOT CLEAN AT SANDWICH PREPARATION AREAS. 1ST FLOOR.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

THE FLOOR OF THE BASEMENT PREP AREA IS NOT SMOOTH AND EASILY CLEANABLE. THE FLOORING HAS WORN AWAY IN SEVERAL AREAS OF THE PREP AREA REVEALING A WOOD SUBFLOOR UNDERNEATH. THE WOOD IS BUCKLING AND WARPING IN THESE AREAS. MUST RESURFACE THE BASEMENT PR...

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

OBSERVED POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES. OBSERVED THE FOLLOWING FOODS IN THE MILK COOLER: HALF AND HALF AT 48.7F, AND MILK AT 47.6F. OBSERVED COOKED CHICKEN IN THE 1ST FLOOR PREP COOLER AT 44.7F. OBSERVED EGGS IN A CONTAINER ...

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME

OBSERVED THE LOW TEMPERATURE DISHMACHINE BEING USED TO WASH GLASSWARE WITHOUT SANITIZER. NO CONTAINER OF SANITIZER WAS OBSERVED INSIDE OF THE DISHMACHINE. MANAGER ADDED A BOTTLE OF SANITIZER AND RAN THE MACHINE AND NO CHLORINE SANITIZER WAS DETECTE...

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION

FOOD (ICE) NOT PROTECTED FROM CONTAMINATION INSIDE OF THE ICE MACHINE. OBSERVED DISCOLORATION AND A SLIMY SUBSTANCE ON THE INTERIOR CONTACT SURFACES OF THE ICE MACHINE. MANAGEMENT INSTRUCTED TO TURN OFF THE MACHINE, REMOVE ALL ICE AND HAVE THE UNIT...

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

OBSERVED AN ICE BIN BEHIND THE BAR MISSING A COVER. MUST PROVIDE A COVER FOR THE ICE BIN AND KEEP CLOSED WHEN NOT IN USE.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

DETAIL CLEAN THE INTERIOR OF THE MILK COOLER AND MICROWAVE AT 1ST FLOOR PREP AREA.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

THE FLOOR OF THE BASEMENT PREP AREA IS NOT SMOOTH AND EASILY CLEANABLE. THE FLOORING HAS WORN AWAY IN SEVERAL AREAS OF THE PREP AREA REVEALING A WOOD SUBFLOOR UNDERNEATH. THE WOOD IS BUCKLING AND WARPING IN THESE AREAS. MUST RESURFACE THE BASEMENT...

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

OBSERVED AN OPENING IN THE WALL OF THE EMPLOYEE RESTROOM. MUST PATCH AND REPAIR.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

THE MIDDLE SINK STOPPER LEVER FOR THE BASEMENT 3 COMPARTMENT SINK IS NOT OPERATIONAL. MUST REPAIR SO THAT THE SINK BASIN CAN HOLD WATER.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

SPICE CONTAINERS NOT LABELED, INSTRUCTED TO LABEL AND MAINTAIN.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

FOUND A VACUUM PACKING MACHINE IN KITCHEN WTHOUT THE DEPT APPROVAL. MUST CONTACT CDPH TO OBTAIN PROPER APPROVAL. MACHINE IS TAGGED NOT ALLOWED TO USE.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

MEAT SLICER NOT CLEAN AROUND AND BEHIND BLADE, INSTRUCTED TO PROPER CLEAN AND SANITIZE MEAT SLICER.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

INSDE SURFACES OF ICE MAKER AND ICE SCOOP HOLDER NOT CLEAN, INSTRUCTED TO CLEAN AND MAINTAIN.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

DAMAGED FLOOR NEXT 3-COMP SINK, INSTRUCTED TO PROVIDE SMOOTH EASY TO CLEAN SURFACE.

TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS

TOILET ROOM DOOR NOT SELF CLOSING, INSTRUCTED TO PROVIDE A SELF-CLOSING DEVICE.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

SLOW DRAINAGE AT 3-COMP SINK, LOOSE KNOB AT ONE OF THE HAND SINKS FAUCET IN LOWER KITCHEN. INSTRUCTED TO REPAIR PLUMBING AND MAINTAIN.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

MISSING COVERS FOR ICE BIN AT BAR, INSTRUCTED TO KEEP COVERED.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

(7-38-020) OUTER OPENINGS NOT PROTECTED. OBSERVED THE BOTTOM OF THE OUTSIDE REAR DOOR AT DRY STORAGE AREA (TOWARDS THE SIDEWALK), WITH AT LEAST 1/4-1/2 INCH GAP & NOT ADEQUATELY RODENT PROOFED. INSTRUCTED TO FIX & MAINTAIN. All necessary control meas...

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

HOLE ON WALL BEHIND THE DOOR AT FIRST FLOOR PREP AREA LEADING TO BASEMENT MUST BE SEALED & CORNER COVINGS AT WAIT STAFF STATION MUST BE PROVIDED. The walls and ceilings shall be in good repair and easily cleaned.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED

MISSING LIGHT SHIELDS IN BASEMENT KITCHEN PREP AREAS MUST BE REPLACED. Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

3-COMP SINK FAUCET AT DISHROOM & THE DIPPER WELL IN BASEMENT KITCHEN MUST BE FIXED (FAUCET LOOSE & DIPPER WELL IS SLOW DRAINING). LEAK AT WATER LINE OF HANDSINK AT WAIT STAFF AREA MUST BE FIXED ALSO. Ventilation: All plumbing fixtures, such as toilet...

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

INADEQUATE FOOD PROTECTION (7-38-005A). FOUND FOLLOWING COOKED FOOD IN BLUE PLASTIC CONTAINERS INSIDE OF BASEMENT WALK-IN COOLER (BY THE COOLER DOOR SHELVES) AT INTERNAL FOOD TEMPS. BETWEEN 49F-50.7F. (MEATLOAF=5 LBS; TUNA SALAD=4 LBS; CHICKEN BALSAM...

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

ALL CUTTING BOARDS WITH DEEP DARK GROOVES MUST BE REPLACED. All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

FOLLOWING NEED CLEANING: EXTERIOR SIDES OF ALL COOKING EQUIPMENT, COMPRESSORS/FAN GUARDS OF COOLERS, INTERIOR FLOORS OF SMALL COOLERS- DUE TO FOOD DEBRIS/DUST/DIRT. All food and non-food contact surfaces of equipment and all food storage utensils ...

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

FLOORS UNDER/BEHIND ALL COOKING EQUIPMENT IN BASESMENT KITCHEN, UNDER WALK-IN COOLER SHELVES, AROUND WHEELS OF EQUIPMENT & ALL FLOOR DRAINS-DUE TO ACCUMULATED GREASE/FOOD STAINS/SPILLS. The floors shall be constructed per code, be smooth and easily...

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

SOME WALLS BEHIND PREP TABLES MUST BE FREE OF FOOD STAINS/DUST OR GREASE. The walls and ceilings shall be in good repair and easily cleaned.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED

MISSING/CRACKED LIGHT SHIELDS IN VARIOUS AREAS OF BASEMENT KITCHEN MUST BE REPLACED. Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

THE FAUCET HEAD OF 3-COMP SINK IN KITCHEN IS VERY LOOSE & WRAPPED IN PLASTIC-MUST FIX OR REPLACE. Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected...

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

ALL COOLERS THRU-OUT PREMISES MUST HAVE INTERNAL THERMOMETERS. All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot foo...

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

All cold food shall be stored at a temperature of 40F or less. FOUND THE FOLLOWING POTENTIALLY HAZARDOUS FOODS HELD AT IMPROPER TEMPERATURES BETWEEN 49.1 F AND 52.0 F- MACARONIE AND CHEESE, LASAGNA, BAKED POTATO, ROASTED MUSHROOMS, GREEN BEANS, MA...

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME

Equipment and utensils should get proper exposure to the sanitizing solution during the rinse cycle. Bactericidal treatment shall consist of exposure of all dish and utensil surfaces to a rinse of clean water at a temperature of not less than 180F. ...

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. MUST DETAIL CLEAN FLOOR THROUGHOUT BAR AND MAINTAIN.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

The walls and ceilings shall be in good repair and easily cleaned. MUST DETAIL CLEAN/SANITIZE ALL UNCLEAN WALLS THROUGHOUT BAR AND MAINTAIN.