Wishbone Restaurant

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

2-120.14 (A) FOUND NO EMPLOYEE HEALTH POLICY. PRIORITY FOUNDATION. 7-38-012A. MUST PROVIDE.

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

2-501.11 FOUND NO VOMIT AND DIARRHEAL CLEANUP PROCEDURE. PRIORITY FOUNDATION. 7-38-005. MUST PROVIDE.

PROPER DATE MARKING AND DISPOSITION

3-501.17 FOUND PREPARED FOOD INSIDE WALK IN COOLER WITH NO 7 DAY CONSUME BY DATE. PRIORITY FOUNDATION. 7-38-005. MUST LABEL PREPARED FOOD HELD MORE THAN 24HOURS WITH SEVEN DAY CONSUME BY DATE.

CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD

3-603.11 FOUND NO REMINDER AND DISCLOSURE OF UNDERCOOKED FOODS SOLD ON MENU. PRIORITY FOUNDATION. 7-38-005. MUST ADD REMINDER TO MENU. ALSO, MUST DISCLOSE ALL RAW/UNDERCOOKED FOODS ON MENU.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES

5-204.12 COULD NOT LOCATE BACKFLOW PREVENTION DEVICES FOR SODA MACHINES. MUST LOCATE BACKFLOW PREVENTION DEVICES.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

6-501.12 FOUND FLOORS NOT CLEAN AT BASEMENT. MUST CLEAN AND SANITIZE.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED

6-202.11 FOUND MISSING LIGHT SHIELDS FOR FIXTURES AT MAIN KITCHEN. MUST PROVIDE.

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

2-120.14 (A) FOUND NO EMPLOYEE HEALTH POLICY. PRIORITY FOUNDATION. 7-38-012A. MUST PROVIDE.

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

2-501.11 FOUND NO VOMIT AND DIARRHEAL CLEANUP PROCEDURE. PRIORITY FOUNDATION. 7-38-005. MUST PROVIDE.

PROPER DATE MARKING AND DISPOSITION

3-501.17 FOUND PREPARED FOOD INSIDE WALK IN COOLER WITH NO 7 DAY CONSUME BY DATE. PRIORITY FOUNDATION. 7-38-005. MUST LABEL PREPARED FOOD HELD MORE THAN 24HOURS WITH SEVEN DAY CONSUME BY DATE.

CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD

3-603.11 FOUND NO REMINDER AND DISCLOSURE OF UNDERCOOKED FOODS SOLD ON MENU. PRIORITY FOUNDATION. 7-38-005. MUST ADD REMINDER TO MENU. ALSO, MUST DISCLOSE ALL RAW/UNDERCOOKED FOODS ON MENU.

INSECTS, RODENTS, & ANIMALS NOT PRESENT

6-501.111 FOUND 5 LIVE ROACHES AT MAIN KITCHEN UNDER PREPARATION TABLE. PRIORITY FOUNDATION. CITATION ISSUED. 7-38-020(A) MUST NOTIFY PEST CONTROL COMPANY, MUST ELIMINATE ROACHES, AND CLEAN/MAINATIN AFFECTED AREAS.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES

5-204.12 COULD NOT LOCATE BACKFLOW PREVENTION DEVICES FOR SODA MACHINES. MUST LOCATE BACKFLOW PREVENTION DEVICES.

GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED

5-501.110 FOUND OUTSIDE DUMPSTER AREAS NOT CLEAN. GARBAGE SPILLAGE AND GREASE ACCUMULATION ON FLOORS. PRIORITY FOUNDATION. 7-38-020(B) MUST CLEAN AND MAINTAIN OUTSIDE GARBAGE AREAS.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

6-501.12 FOUND FLOORS NOT CLEAN THROUGHOUT KITCHEN AREAS AND BASEMENT. MUST CLEAN AND SANITIZE.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED

6-202.11 FOUND MISSING LIGHT SHIELDS FOR FIXTURES AT MAIN KITCHEN. MUST PROVIDE.

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

MUST REPLACE MISSING COVING BEHIND THE STEAMERS. MUST SWEEP FLOORS IN BASEMENT TO REMOVE DEAD BUGS FROM THE FOLLOWING AREAS: AROUND HOT WATER HEATER, IN LAUNDRY ROOM, IN EMPLOYEE RESTROOM, NEAR COAL CHUTE, AROUND VARIOUS COMPRESSORS. MUST REMOVE DEBR...

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

MUST REPAIR LEAK AT WASTE PIPING AT HAND SINK NEAR ENTRANCE TO KITCHEN. MUST REPAIR LEAK IN PIPING RUNNING ACROSS CEILING ACROSS FROM THE BASEMENT EMPLOYEE RESTROOM. NOTED A LEAK AT THE BASE OF THE SPRAYER FAUCET NEAR THE DISH MACHINE. INSTRUCTED TO ...

FACILITIES TO MAINTAIN PROPER TEMPERATURE

OBSERVED THE COOK LINE COOLER HOLDING IMPROPER AMBIENT TEMPERATURE OF 54 DEGREES, WHILE IN USE AND STORING POTENTIALLY HAZARDOUS FOODS INSIDE. INSTRUCTED THAT COLD HOLDING EQUIPMENT MUST HOLD AT 40 DEGREES OR BELOW AT ALL TIMES. THE COOLER WAS SERVIC...

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

OBSERVED POTENTIALLY HAZARDOUS FOOD STORED AT IMPROPER TEMPERATURE IN THE COOK LINE COOLER. NOTED: EGGS, 52 DEGREES; COOKED ZUCCHINI, 63 DEGREES; BEAN CAKES, 46 DEGREES; FISH, 48 DEGREES; CRAB CAKES, 47 DEGREES. NOTED HALF AND HALF STORED ON ICE AT ...

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

NOTED APPROX. 25 LIVE SMALL FLIES AT THE "BOURBON STREET" BAR. INSTRUCTED TO ELIMINATE ALL PEST ACTIVITY AND RECOMMENDED TO OBTAIN THE SERVICES OF A LICENSED PEST CONTROL OPERATOR. SERIOUS VIOLATION: 7-38-020

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

NO CONSUMER ADVISORY POSTED FOR EGGS BEING PREPARED TO ORDER (POACHED, SUNNY SIDE UP, ETC.) OPERATOR WAS PROVIDED A SIGN AND IT WAS POSTED DURING INSPECTION.

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

MUST PROVIDE SCOOPS/SPOONS WITH HANDLES TO DISPENSE INGREDIENTS IN COOK LINE PREP TOP COOLERS.

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

NOTED A METAL SPATULA IN THE COOK LINE WITH ITS HANDLE COVERED IN CLOTH AND TAPE. ALSO NOTED THE SPLASH GUARDS ON THE FRYERS AND THE SHELVING ABOVE THE COOK LINE COVERED IN FOIL. INSTRUCTED TO REMOVE THE FOIL AND TAPE AND TO MAINTAIN ALL FOOD EQUIPME...

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

MUST CLEAN FOOD RESIDUE FROM LIDS OF LARGE BULK CONTAINERS NEAR MOP SINK. MUST CLEAN SOILED KNIVES STORED IN THE KNIFE RACK NEAR THE ICE MACHINE. OBSERVED CLEAN DISHES HANDLED IMPROPERLY AFTER LEAVING THE DISH MACHINE. OBSERVED AN EMPLOYEE SET CLEAN ...

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

MUST REPLACE MISSING COVING BEHIND THE STEAMERS. MUST CLEAN GARBAGE AND DEBRIS FROM FLOOR BEHIND CABINET IN MOP ROOM. MUST SWEEP FLOORS IN BASEMENT TO REMOVE DEAD BUGS FROM THE FOLLOWING AREAS: AROUND HOT WATER HEATER, IN LAUNDRY ROOM, IN EMPLOYEE RE...

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

MUST ELIMINATE GAPS (IE REPLACE CORNER GUARD) IN PLASTIC WALL COVERING AT CORNER NEAR FIRE EXTINGUISHER.

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

MUST REPAIR LEAK AT WASTE PIPING AT HAND SINK NEAR ENTRANCE TO KITCHEN. MUST REPAIR LEAK IN PIPING RUNNING ACROSS CEILING ACROSS FROM THE BASEMENT EMPLOYEE RESTROOM. NOTED A LEAK AT THE BASE OF THE SPRAYER FAUCET NEAR THE DISH MACHINE. INSTRUCTED TO ...

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

ALL BULK FOOD CONTAINERS MUST BE LABELED.

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

MUST INSTALL A SPLASH GUARD BETWEEN THE COOKS LINE EXPOSED HAND SINK AND THE ONE COMPARTMENT PREP SINK.

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

FLOOR AT THE LARGE BATCH COOKING FLOOR DRAIN IN THE KITCHEN IN POOR REPAIR WITH MISSING FLOOR, DEEP DIVOTS AND MISSING TILE GROUT. MUST REPAIR TO MAKE SMOOTH AND CLEANABLE AND PREVENT POOLING LIQUID AND FOOD DEBRIS.

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

LEAK UNDER THE BAR EXPOSED HAND SINK. MUST REPAIR.

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

PREVIOUS MINOR VIOLATION FROM 8-4-15 NOT CORRECTED. #38- NO HANDSINK EASILY ACCESSIBLE FOR REAR DISHMACHINE ROOM. INSTRUCTED FACILITY TO INSTALL AN EXPOSED HANDSINK THAT IS EASILY ACCESSIBLE WITH HOT AND COLD RUNNING WATER UNDER CITY PRESSURE AND SOA...

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

ALL BULK FOOD CONTAINERS MUST BE LABELED.

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

MUST USE SCOOPS OR SPOONS WITH HANDLES FOR COLD FOODS ON THE COOKS LINE.

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

MUST INSTALL A SPLASH GUARD BETWEEN THE COOKS LINE EXPOSED HAND SINK AND THE ONE COMPARTMENT PREP SINK. MUST NOT USE TINFOIL AS LINER FOR SHELVING OR AS SPLASH GUARD ON FLAT GRILL AND GAS STOVE. MUST BE SMOOTH CLEANABLE SURFACE.

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

THE FOLLOWING EQUIPMENT MUST CLEAN AND MAINTAIN: ALL SMALL GAS STOVES, TABLE TOP CAN OPENER, WALL MOUNTED FRY SLICER,ALL BULK FOOD CONTAINERS, UNUSED DISH ROOM THREE COMPARTMENT SINK, SMALL THREE COMPARTMENT SINK AT FRONT SERVER STATION.

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

FLOORS IN THE FOLLOWING AREAS NEED CLEANING, GREASE AND FOOD DEBRIS REMOVED AND MAINTAINED: UNDER THE COOKS LINE SMOKER, BEHIND REAR METAL RACK SHELVING FOR POTS/PANS AT REAR EXIT, UNDER BAR EXPOSED HAND SINK. MUST NOT USE PLASTIC AND DUCT TAPE TO S...

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

HOLE IN THE WALL AT THE DISH MACHINE. PEELING PAINT AND CHIPPING PLASTER AT THE WALL AT BREAD STORAGE RACKS. DAMAGED CEILING TILE ABOVE SAME BREAD RACKS. MUST SEAL HOLE, REMOVE PEELING PAINT AND REPLACE DAMAGED CEILING TILE. DIRTY/STAINED WALLS UNDE...

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

LEAK UNDER THE BAR EXPOSED HAND SINK. MUST REPAIR.

FACILITIES TO MAINTAIN PROPER TEMPERATURE

OBSERVED THE COOKING LINE COOLER (WESTERN MOST/ACROSS FROM SALAMANDER) WITH AN AMBIENT AIR TEMPERATURE OF 47.6F. FACILITY NOT USING COOLER AND COOLER REMAINS TAGGED BY CDPH FROM PREVIOUS INSPECTION. CRITICAL VIOLATION 7-38-005(A).

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

OBSERVED THE CUTTING BOARDS AT THE PREP COOLERS TO BE WORN. INSTRUCTED FACILITY TO REPLACE/REPAIR AND TO MAINTAIN. OBSERVED THE GASKETS AT THE 2 DOOR SALAD COOLER TO BE HEAVILY WORN. INSTRUCTED FACILITY TO REPLACE AND MAINTAIN.

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

OBSERVED DIRT AND DEBRIS ON FLOOR UNDER AND AROUND THE DISH MACHINE. INSTRUCTED FACILITY TO CLEAN AND MAINTAIN.

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

OBSERVED A BLACK DIRT BUILDUP ON THE PLASTIC WOOD "LOOK-ALIKE" MATERIAL NEAR THE DISHMACHINE. INSTRUCTED FACILITY TO CLEAN AND MAINTAIN AREA.

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

INSTRUCTED FACILITY TO SHIELD THE LIGHTS ABOVE THE PREP LINE AND TO MAINTAIN.

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

NO HANDSINK EASILY ACCESSIBLE FOR REAR DISHMACHINE ROOM. INSTRUCTED FACILITY TO INSTALL AN EXPOSED HANDSINK THAT IS EASILY ACCESSIBLE WITH HOT AND COLD RUNNING WATER UNDER CITY PRESSURE AND SOAP AND PAPER TOWELS AND TO MAINTAIN. OBSERVED BOTH FAU...

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED

OBSERVED CLUTTER IN THE BASEMENT. INSTRUCTED FACILITY TO REMOVE ANY UNNECESSARY ARTICLES, ORGANIZE REMAINING, STORE AT LEAST 6 INCHES OFF FLOORS AND WALLS, AND MAINTAIN TO HELP PREVENT PEST HARBORAGE AND FACILITATE PROPER CLEANING.

FACILITIES TO MAINTAIN PROPER TEMPERATURE

OBSERVED THE PRODUCE WALK IN COOLER WITH AN AMBIENT AIR TEMPERATURE OF 44.1F. ALSO OBSERVED THE COOKING LINE COOLER (WESTERN MOST/ACROSS FROM SALAMANDER) WITH AN AMBIENT AIR TEMPERATURE OF 52.8F. TAGGED BOTH COOLERS HELD FOR INSPECTION BY CDPH AND IN...

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

OBSERVED FOOD AT IMPROPER TEMPERATURES IN THE PRODUCE WALK IN COOLER: 50 LBS OF BLACK BEANS AT 45.3F, 2LBS OF SCALLOPS AT 45.4F, 23LBS OF SEAFOOD CHOWDER AT 47.1F, 13LBS OF SALSA AT 46.0F, 17LBS OF RED BEANS AT 46.2F, 30LBS OF PANCAKES AT 46.9F, 5LBS...

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

OBSERVED MULTIPLE FOODHANDLERS CHANGING GLOVES WITHOUT WASHING HANDS BETWEEN TASKS(HANDLING FOOD, DIRTY DISHES, AND LEAVING AND ENTERING PREP AREAS, ETC) AS WELL AS INADEQUATE HANDWASHING IN THE DISH AREA. INSTRUCTED FACILITY THAT HANDS MUST BE WASHE...

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

OBSERVED APPROXIMATELY 80 SMALL FLIES IN THE BASEMENT ON A SHELVING UNIT NEAR A RAG AND APRON AS WELL AS MULTIPLE DEAD COCKROACHES IN THE BASEMENT. INSTRUCTED FACILITY TO REMOVE ALL PESTS AND ANY EVIDENCE AND TO MAINTAIN. RECOMMENDED TO CONTACT A LIC...

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

PREVIOUS MINOR VIOLATIONS FROM INSPECTION # 1532857, DATED 4-14-15, NOT CORRECTED: VIOLATION 33-"INSTRUCTED FACILITY TO CLEAN, SANITIZE, AND MAINTAIN THE WALL MOUNTED POTATO SLICER." VIOLATION 34-"OBSERVED MISSING COVING BEHIND THE INDIVIDUAL BURNERS...

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

OBSERVED THE CUTTING BOARDS AT THE PREP COOLERS TO BE WORN. INSTRUCTED FACILITY TO REPLACE/REPAIR AND TO MAINTAIN. OBSERVED THE GASKETS AT THE 2 DOOR SALAD COOLER TO BE HEAVILY WORN. INSTRUCTED FACILITY TO REPLACE AND MAINTAIN. OBSERVED HEAVY I...

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

OBSERVED DIRT AND DEBRIS ON FLOOR UNDER AND AROUND THE DISH MACHINE. INSTRUCTED FACILITY TO CLEAN AND MAINTAIN.

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

INSTRUCTED FACILITY TO SHIELD THE LIGHTS ABOVE THE PREP LINE AND TO MAINTAIN.

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

NO HANDSINK EASILY ACCESSIBLE FOR REAR DISHMACHINE ROOM. INSTRUCTED FACILITY TO INSTALL AN EXPOSED HANDSINK THAT IS EASILY ACCESSIBLE WITH HOT AND COLD RUNNING WATER UNDER CITY PRESSURE AND SOAP AND PAPER TOWELS AND TO MAINTAIN. OBSERVED BOTH FAUC...

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED

OBSERVED CLUTTER IN THE BASEMENT. INSTRUCTED FACILITY TO REMOVE ANY UNNECESSARY ARTICLES, ORGANIZE REMAINING, STORE AT LEAST 6 INCHES OFF FLOORS AND WALLS, AND MAINTAIN TO HELP PREVENT PEST HARBORAGE AND FACILITATE PROPER CLEANING.

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

OBSERVED SLIGHT DIRT BUILDUP ON INTERIOR LEDGE OF ICE MACHINE. INSTRUCTED FACILITY TO CLEAN, SANITIZE, AND MAINTAIN. OBSERVED DUST BUILDUP ON THE 1ST FLOOR WALK IN COOLER FAN GUARDS (ALL THREE). INSTRUCTED FACILITY TO CLEAN AND MAINTAIN. INSTRU...

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

OBSERVED DIRT AND DEBRIS ON THE FLOOR OF THE BEER COOLER WALK IN. OBSERVED GREASE BUILDUP AND DIRT ON FLOOR UNDERNEATH THE COOKING LINE (INDIVIDUAL BURNERS) AND UNDER THE ICE TABLE. INSTRUCTED FACILITY TO CLEAN AND MAINTAIN. OBSERVED MISSING COVIN...

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

OBSERVED DIRTY AND RUSTED CEILING TRACKS ABOVE THE DISH MACHINE ROOM. INSTRUCTED FACILITY TO CLEAN AND EITHER REMOVE RUST, PAINT, OR REPLACE AND TO MAINTAIN. OBSERVED BROKEN WALL TILES BEHIND THE MOP SINK. INSTRUCTED FACILITY TO REPLACE AND MAINTA...

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

RUSTY FOOD STORAGE SHELVING INSIDE WALK-IN COOLERS. MUST REPAINT OR REPLACE. CUTTING BOARDS WITH DEEP DARK GROOVES MUST BE SENDED/BLEACHED OR REPLACE

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

DETAIL CLEAN EXTERIOR OF ALL COOKING EQUIPMENT IN FOOD PREPARATION AREA. REMOVE DIRT AND GREASE BUILD-UP

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

DETAIL CLEAN FLOOR UNDER AROUND AND BEHIND ALL REFRIGERATION UNITS AND ALL COOKING EQUIPMENT AND THROUGHOUT BASEMENT. MUST REMOVE DIRT AND DEBRIS. BROKEN FLOOR TILES IN FOOD PREPARATION AREA BY COOKING EQUIPMENT AND SALAD COOLER. MUST REPLACE/MAINTAI...

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

MUST CLEAN ALL FLOOR DRAINS THROUGHOUT PREMISES REMOVE DIRT AND FOOD DEBRIS

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

MUST PROVIDE A VISIBLE WORKING THERMOMETER AT FRONT BAR COOLER.

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

EVIDENCE OF IMPROPER PEST CONTROL ON PREMISES. OBSERVED LIVE FRUIT FLIES ON WALLS AND CEILING AT FRONT COFFEE STATION FRONT BAR AND BAKERY AREA APPROXIMATELY 55 LIVE FRUIT FLIES WERE OBSERVED IN THIS AREAS. MUST CLEAN AND SANITIZED AFFECTED AREAS. AD...

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

PREVIOUS MINOR VIOLATIONS NOT CORRECTED FROM 01/29/14 REPORT #1092800. 32. RUSTY FOOD STORAGE SHELVING IN REAR FOOD STORAGE AREA AND BASEMENT FOOD STORAGE AREA. MUST REPAINT/REPLACE 35. DETAIL CLEAN WALLS AND CEILING IN REAR FOOD PREP AREA AND DISHWA...

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

RUSTY FOOD STORAGE SHELVING INSIDE WALK-IN COOLERS. MUST REPAINT OR REPLACE. CUTTING BOARDS WITH DEEP DARK GROOVES MUST BE SENDED/BLEACHED OR REPLACE.

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

DETAIL CLEAN EXTERIOR OF ALL COOKING EQUIPMENT IN FOOD PREPARATION AREA. REMOVE DIRT AND GREASE BUILD-UP.

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

DETAIL CLEAN FLOOR UNDER AROUND AND BEHIND ALL REFRIGERATION UNITS AND ALL COOKING EQUIPMENT AND THROUGHOUT BASEMENT. MUST REMOVE DIRT AND DEBRIS. BROKEN FLOOR TILES IN FOOD PREPARATION AREA BY COOKING EQUIPMENT AND SALAD COOLER. MUST REPLACE/MAIN...

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

WATER DAMAGED CEILING TILE IN REAR BAKERY AREA ABOVE FOOD STORAGE SHELVING. MISSING CEILING TILE IN FOOD PREPARATION AREA ABOVE SALAD COOLER. MUST REPAIR AND MAINTAIN.

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

MUST CLEAN ALL FLOOR DRAINS THROUGHOUT PREMISES REMOVE DIRT AND FOOD DEBRIS. MUST REPAIR LEAKY FAUCET BASE AT THE 3-COMPARTMENT SINK IN REAR FOOD PREPARATION AREA. MUST REPAIR LEAKY PIPE UNDERNEATH 3-COMPARTMENT SINK IN REAR PREPARATION AREA.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

MUST PROVIDE A VISIBLE WORKING THERMOMETER AT FRONT BAR COOLER.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

WIPING CLOTHES STORED ON TOP OF PREP TABLES. MUST PROPERLY STORE WIPING CLOTHES IN A SANITIZING SOLUTION WHEN NOT IN USE.

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

RUSTY FOOD STORAGE SHELVING IN REAR FOOD STORAGE AREA AND BASEMENT FOOD STORAGE AREA. MUST REPAINT/REPLACE.

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

MUST CLEAN VENTILATION HOOD AND FILTERS ABOVE COOKING EQUIPMENT,

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

DETAIL CLEAN WALLS AND CEILING IN REAR FOOD PREP AREA AND DISHWASHNG AREA.

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

MUST PROVIDE STOPPERS AT REAR 3-COMPARTMENT SINK. EXPOSED HANDWASH SINK AT FRONT BAR IS DRAINING SLOW. MUST REPAIR/MAINTAIN.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

MUST PROVIDE A VISIBLE AND WORKING THERMOMETER IN MEAT PREP COOLER.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED

MUST REMOVE CLUTTER AND UNNECESSARY ARTICLES FROM BASEMENT FOOD STORAGE AREA.

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

FOUND BULK NOT LABELED.(FLOUR SUGAR ETC.)

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

FOUND FOOD CONTAINERS (POTS,ETC.) NOT STORED PROPERLY.

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

FOUND LIGHT SHIELDS AT MAIN KITCHEN NOT CLEAN.

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

FOUND NO BACKFLOW PREVENTION DEVICES AT 2 COFFEE MACHINES, 2 ICE MACHINES, AND SODA MACHINE.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED

FOUND MOPS AND BROOMS NOT PROPERLY STORED.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

FOUND WASH CLOTHS NOT PROPERLY STORED.

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

MUST LABEL ALL FOOD NOT IN ORIGINAL CONTAINERS IN REAR CLOSET AREA.(I.E., 3 LARGE WHITE CONTAINERS)

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

MUST REGROUT FLOOR THROUGHOUT THE KITCHEN PREP AREA UNDER HEAVY EQUIPMENT, BEHIND THE 3 COMPARTMENT,AND IN DISHMACHINE AREA.

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

MUST ADJUST TEMPERATURE VALVE AT LADIES RESTROOM WASHBOWLS. MUST REPAIR LEAKY EXPOSED FAUCET AT KITCHEN.

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

FLOOR THUR OUT THE KITCHEN PREP AREA UNDER HEAVY EQUIPMENT, BEHIND THE 3 COMPARTMENT,IN DISHMACHINE AREA, IN THE EMPLOYEES LOCKER ROOM AREA, IN THE ELECTRIC CLOSET, ECT NEEDS DETAIL CLEANING

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

IN THE BASEMENT AREA NEXT TO ICE MACHINE OPEN HOLE NEEDS TO REPAIR, CEILING IN THE DISH MACHING AREA HAS RUSTY ALONE THE TRACK NEED TO REPAINT OR REPLACE.

41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED

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. POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE:FOUND COOKED RICE STORED IN WALK-IN COOLER AT TEMP OF 48.6F-60.1F- 61.0F AND 63.8F.FOUND COOKED GROUND BEEF ON ICE AT TEMP OF 45.6F TO...

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

All employees who handle food shall wash their hands as often as necessary to maintain a high degree of personal cleanliness and should conform to hygienic practices prescribed by the Board of Health. POOR HYGIENIC PRACTICES.OBSERVED FOOD HANDLER HA...

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

All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines. OUTE...

OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED

The area outside of the establishment used for the storage of garbage shall be clean at all times and shall not constitute a nuisance. OUTSIDE GARBAGE AREA NOT MAINTAINED; OBSERVED GROUND WITH BUILD-UP OF FOOD DEBRIS,PAPERS ,GREASE ETC.ALSO WASTE O...

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

All food not stored in the original container shall be stored in properly labeled containers ALL FOOD CONTAINERS IN ALL REFRIGERATION UNIT WALK IN UNITS,DRY STORAGE AREA.

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. FLOOR THUR OUT THE KITCHEN PREP AREA UNDER HEAVY EQUIPMENT, BEHIND THE 3 COMPARTMENT,IN DISHMACHINE AREA, IN THE EMPLOYEES LOCKER ROOM AREA,...

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. IN THE BASEMENT AREA NEXT TO ICE MACHINE OPEN HOLE NEEDS TO REPAIR, CEILING IN THE DISH MACHING AREA HAS RUSTY ALONE THE TRACK NEED TO REPAINT OR REPLACE.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED

All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors. UNUSED OR COOKING EQUIPMENT NEED TO BE MAINTINED FO...

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

All employees shall be required to use effective hair restraints to confine hair. ALL EMPOYEES WORKING OR ENTERING THE KITCHEN NEEDS TO WEAR HAIR RESTRAINTS.

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

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. REPLACE THE RUSTED WIRE STORAGE RACKS IN THE WALK-IN COOLER.

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

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. DETAIL CLEAN THE LIGHT SHIELDS IN THE PREP AREA, WIRE STORAGE RACKS IN THE WALK-IN COOLER, WOODEN STORAGE SHELVES IN TH...

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. REGROUT THE FLOOR TILES IN THE SALAD PREP AREA AND AROUND THE 1 COMPARTMENT SINK AND EXPOSED HANDSINK ALONG THE PREP LINE. OBSERVED STANDIN...

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. DETAIL CLEAN THE CEILING TILES BETWEEN THE VENTILATION HOODS AND REPAINT RUSTED CEILING TRACKS. DETAIL CLEAN THE WALLS OF THE BAKERY PREP AREA AND SALAD AREA. REPAINT RUSTED CEILIN...

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

Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. PROVIDE LIGHT SHIELDS FOR RECESSED LIGHTING IN THE BAKERY AND SALAD PREP AREA.

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

Toilet rooms shall be completely enclosed and shall be vented to the outside air or mechanically ventilated. REPAIR THE VENTILATION FANS IN BOTH EMPLOYEE RESTROOMS (MAIN FLOOR AND BASEMENT).

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. OBSERVED THE FOLLOWING FOODS AT IMPROPER TEMPERATURES INSIDE OF THE PREP COOLER ON THE COOK LINE: HAM AT 46.4F, RAW EGGS AT 55F, SALSA AT 52F, CHEESE AT 46.7-48.3F, SOUR CREAM AT 58.2F, ...

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, PROPERLY DESIGNED AND INSTALLED

EXPOSED HANDSINK AT THE WEST END OF THE COOKS LINE IS SLOW DRAINING. MANAGEMENT INSTRUCTED TO REPAIR SO THAT THE WATER DRAINS AND CAN BE PROPERLY USED FOR EMPLOYEE HANDWASHING. SERIOUS VIOLATION 7-38-030.

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

Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use. OBSERVED SINGLE USE UTENSILS STORED IMPROPERLY. M...

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

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. REPLACE THE RUSTED WIRE STORAGE RACKS IN THE WALK-IN COOLER.

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

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. DETAIL CLEAN THE LIGHT SHIELDS IN THE PREP AREA, WIRE STORAGE RACKS IN THE WALK-IN COOLER, WOODEN STORAGE SHELVES IN T...

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. DETAIL CLEAN THE FLOOR OF THE ELECTRICAL ROOM CLOSET, FLOOR OF THE WALK-IN FREEZER. REGROUT THE FLOOR TILES IN THE SALAD PREP AREA AND ARO...

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. REPLACE THE CEILING TILE ABOVE THE BAKING AREA STORAGE RACKS. DETAIL CLEAN THE CEILING TILES BETWEEN THE VENTILATION HOODS AND REPAINT RUSTED CEILING TRACKS. DETAIL CLEAN THE SOILE...

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

Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. REPLACE THE CRACKED LIGHT SHIELDS IN THE BAKERY PREP AREA. PROVIDE LIGHT SHIELDS FOR ...

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

Toilet rooms shall be completely enclosed and shall be vented to the outside air or mechanically ventilated. REPAIR THE VENTILATION FANS IN BOTH EMPLOYEE RESTROOMS (MAIN FLOOR AND BASEMENT).