Flamingo Bar & Grill

APPROVED THAWING METHODS USED

FROZEN FOOD BEING THAWED ON COUNTER TOP, INSTRUCTED TO THAW FOOD ACCORDING TO HEALTH CODE.

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING

- NO VERIFIABLE EMPLOYEE HEALTH POLICY ON SITE. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION#: 7-38-010. NO CITATION ISSUED. -

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

- NO VOMITOUS AND DIARRHEAL INCIDENT CLEAN UP WRITTEN POLICY AND PHYSICAL KIT ON SITE. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION#: 7-38-005. NO CITATION ISSUED. -

PROPER DATE MARKING AND DISPOSITION

- MUST PROVIDE PROPER LABELS FOR DATE MARKING THE PREPARATION AND CONSUME BY/DISCARD DATE OF ALL REFRIGERATED, READY-TO-EAT, TCS FOODS PREPARED ON SITE AND HELD OVER 24HRS. PRIORITY FOUNDATION VIOLATION#: 7-38-005. NO CITATION ISSUED. -

CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD

- MUST PROVIDE CONSUMER ADVISORY (ON SITE), REMINDER (IN THE MENU), AND DISCLOSURE (BY THE FOOD ITEMS) FOR ALL UNDERCOOKED FOODS. PRIORITY FOUNDATION VIOLATION#: 7-38-005. NO CITATION ISSUED. -

THERMOMETERS PROVIDED & ACCURATE

- MUST PROVIDE THERMOMETERS TO BE CONSPICUOUSLY LOCATED AND EASILY READABLE INSIDE ALL COOLERS AND HOT HOLD UNITS. -

FOOD PROPERLY LABELED; ORIGINAL CONTAINER

- OBSERVED ALL FOODS INSIDE COOLERS, FREEZERS, AND IN DRY STORAGE AREAS OUT OF ORIGINAL CONTAINERS AND WITHOUT ANY IDENTIFICATION LABELS. MUST PROVIDE LABELS ON ALL FOODS STORED OUT OF ORIGINAL CONTAINERS, AND MAINTAIN AT ALL TIMES. -

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY

- OBSERVED FOODS STORED IN THE WALK IN COOLER IN OPEN CONTAINERS AND EXPOSED TO POTENTIAL SOURCES OF CONTAMINATION. MUST PROVIDE COVERS AND MAINTAIN. -

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED

- OBSERVED SINGLE USE TAZIKI AND OTHER FOOD CONTAINERS RE-USED AS FOOD STORAGE CONTAINERS THROUGHOUT THE COOLERS. MUST REMOVE AND ONLY USE FOOD-GRADE STORAGE CONTAINERS THAT ARE DESIGNED TO BE REUSED AND ARE DURABLE TO DISHWASHING AND CONTINUOUS US...

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

- OBSERVED A HOLE IN THE CEILING ABOVE THE DISH RACK. MUST REPAIR AND MAINTAIN. -

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

- OBSERVED THE FOLLOWING AREAS OF FACILITY ACCUMULATED WITH EXCESS DIRT/DEBRIS: THE FLOOR AND WALLS BY THE HOT WATER TANK AND THE SODA LINES THE EXTERIOR OF IN BETWEEN THE COMPARTMENTS OF THE THREE COMPARTMENT SINK AND THE FLOOR BY THE THREE COMPART...

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED

- OBSERVED AN ACCUMULATION OF DIRT/DEBRIS BUILDUP ON THE TOILET ROOMS' EXHAUST VENTILATIONS. MUST DETAIL CLEAN AND MAINTAIN. -

ALLERGEN TRAINING AS REQUIRED

- MUST PROVIDE ALLERGEN TRAINING CERTIFICATION FOR ALL MANAGERS AND MAINTAIN CERTIFICATES ON SITE. -

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

SOME FOODS NOT LABELED INSIDE WALK IN COOLER. INSTRUCTED MANAGER FOODS MUST BE LABELED/DATED INSIDE WALK IN COOLER.

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

OBSERVED SLIGHT PINK BUILD UP INSIDE ICE MACHINE. INSTRUCTED MANAGER TO CLEAN INTERIOR OF ICE MACHINE AND MAINTAIN.

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

BAR HANDWASH BOWL HOT WATER PRESSURE LOW. INSTRUCTED MANAGER TO INCREASE HOT WATER PRESSURE AT SAID HANDWASH BOWL.

FACILITIES TO MAINTAIN PROPER TEMPERATURE

FACILITY NOT MAINTAINING PROPER COOLING TEMPERATURE, FOUND WALK-IN COOLER AIR TEMPERATURE AT 50.6F. COOLER IS USED TO STORE PERISHABLES. INSTRUCTED MGR TO MAINTAIN COOLER TEMPERATURE AT 40 F OR LOWER. CRITICAL CITATION ISSUED 7-38-005(A). COOLER IS T...

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

POTENTIALLY HAZARDOUS FOODS STORED AT IMPROPER TEMPERATURE, FOUND THE FOLLOWING FOOD ITEMS: 3LBS OF DELI MEAT, 20LBS OF RAW CHICKEN, ONE GALLON OF MILK, 20LBS OF RAW GROUND BEEF AND 10 LBS OF COOKED PORK ALL STORED IN SAID COOLER AT TEMPERATURE RANGI...

HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS.

POOR HYGIENIC PRACTICES. OBSERVED EMPLOYEE HANDLING READY-TO-EAT FOOD ITEMS WITH BARE HANDS ( BREAD, CHEESE, SLICED TOMATOES, DELI MEAT ) NO GLOVES NO UTENSILS USED. INSTRUCTED MGR NOT TO ALLOW FOOD HANDLER TO HANDLE SUCH FOODS WITH BARE HANDS. CRITI...

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

WEAK HOT WATER PRESSURE AT 3-COMP SINK, INSTRUCTED TO PROVIDE UNDER CITY PRESSURE.

FOOD HANDLER REQUIREMENTS MET

FOOD HANDLERS REQUIREMENT NOT MET, INSTRUCTED TO HAVE ALL FOOD HANDLERS/ SERVERS TO OBTAIN ILL FOOD HANDLERS CERTIFICATE.

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

INSTRUCTED TO DETAIL CLEAN AND SANITIZE THE MOP SINK TO REMOVE BUILDUP.

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

DETAIL CLEAN THE DRY FOOD STORAGE RACK WHERE BULK FOOD ITEMS ARE STORED TO REMOVE DUST AND FOOD DEBRIS BUILDUP. DETAIL CLEAN THE LOWER COMPARTMENT OF THE DEEP FRYERS TO REMOVE GREASE DEBRIS AND BUILDUP.

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

DETAIL CLEAN THE NORTH WALL NEAR THE REAR EXIT DOOR BEHIND A DRY STORAGE TO REMOVE STAINS.

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

CLEAN INTERIOR BOTTOM OF ALL CHEST COOLERS/FREEZERS OF FOOD DEBRIS.

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

CLEAN FLOORS ALONG WALLBASE AND AT CORNERS AT REAR, AND FRONT PREP AREA.

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

OBSERVED CAN OPENER WITH ACCUMULATED FOOD DEBRIS. INSTRUCTED TO CLEAN AND MAINTAIN THE CAN OPENER.

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

OBSERVED NO COVERS AT THE RESTROOMS FLOOR DRAINS. INSTRUCTED TO PROVIDE AND MAINTAIN FLOOR DRAIN COVERS.

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

OBSERVED BLOWN LIGHT BULBS THROUGHOUT THE PREP AREA. INSTRUCTED TO PROVIDE AND MAINTAIN ADEQUATE LIGHTING.

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

OBSERVED NO EXPOSED HANDSINK AT THE BAR. INSTRUCTED TO PROVIDE AN EXPOSED HANDSINK AT THE BAR.

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

OBSERVED CONTAINERS OF PREPARED FOODS IN THE COOLERS NOT LABELED AND DATED. MANAGEMENT INSTRUCTED TO LABEL AND DATE ALL PREPARED FOODS AND THOSE FOODS REMOVED FROM THEIR ORIGINAL CONTAINER.

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

DETAIL CLEAN THE DRY STORAGE SHELF ABOVE THE PREP TABLE.

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

MUST PROVIDE LIGHT SHIELDS OR END CAPS FOR ALL LIGHT FIXTURES IN THE PREP AREA.

HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS.

POOR HYGIENIC PRACTICES, OBSERVED FOOD HANDLERS HANDLING MONEY AND PREPAING FOOD WITHOUT WASHING HANDSIN BETWEEN, MAIN KITCHEN HAND SINK OBSTRUCTED WITH MOP BUCKET AND MOP HEAD, EMPLOYEES WASHING HANDS IN 3-COMP SINK, EMPLOYEES DRYING HANDS WITH SOIL...

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED

NO FOOD AND SANITATION MGR ON SITE WHILE HANDLING AND SERVING POTENTIALLY HAZARDOUS FOODS, ONE POSTED CERTIFICATE IS EXPIRED. INSTRUCTED MGR TO OBTAIN A VALID CERTIFICATE.

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090

PREVIOUS MINOR VIOLATIONS NOT CORRECTED FROM REPORT #569699 DATED ON 11-16-11 FOR VIOLATIONS #(32) MUST REMOVE ALL CARDBOARDS COVERING ON SHELVES AND WALK-IN COOLER FLOOR. #(33) MUST CLEAN COOLER DOORS GASKETS, FAN COVERS AND INTERIOR BOTTOM FRYERS....

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES

EMPTY TIN CANS ARE USED AS AMULTI-USE UTENSILS FOR FOOD STORAGE, INSTRUCTED TO DISCARD AND USE PROPER UTENSILS THAT CAN BE WASHED.

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

SHELVES THROUGH OUT KITCHEN AND WALK-IN COOLERS NOT CLEAN. INSTRUCTED TO CLEAN AND MAINTAIN.

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

CRACKED 3-COMP SINK AT THE TOP (WATER CAN BE HELD IN SINK)INSTRICTED MGR TO REPAIR.

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN

FOOD HANDLERS NOT WEARING HAIR RESTRAINTS, ICE SCOOP PLACED ON TOP OF ICE CUBES. INSTRUCTED STO WEAR PROPER HAIR RESTRAINTS AND KEEP SCOOP OFF ICE CUBES.

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

ALL CARDBOARD LINERS ON DRY OR COLD STORAGE SHELVES MUST BE REMOVED. 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: INTERIOR BOTTOM OF FRYERS, GASKETS OF CO9OLER DOORS, CAN OPENER, FAN GUARDS OF COOLERS-DUE TO DUST/GREASE/FOOD DEBRIS. All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cl...

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

WALK-IN COOLER FLOOR IS IN POOR REPAIR (OBSERVED HOLE BY THE DOOR & UNEVEN FLOORING-MUST FIX/REPLACE, TO MAKE SMOOTH/EASILY CLEANABLE. The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.

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

FAUCET WASHERS OF BOTH 3-COMP. SINKS AT BAR & PREP AREA MUST BE FIXED-LEAKING. Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in ac...

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. FLOORS IN NEED OF CLEANING UNDER AND AROUND ALL EQUIPMENT. MUST CLEAN 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. Use dustless cleaning methods. WALLS IN REAR AREA IN NEED OF CLEANING TO REMOVE SPLATTER. MUST CLEAN AND MAINTAIN.

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

All rooms in which food or drink is prepared, or in which utensils are washed, shall be lighted so that a minimum of 50-foot candles of light is available on all work surfaces. Shielding to protect against broken glass falling into food shall be prov...

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

The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly co...

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units. THERMOMETERS NEED DIN REACH-IN COOLERS. MUST INSTALL...