BARE NAKED KITCHEN

Intermediate - - From initial inspection : Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed vaccum sealed raw beef, packaged on site. Warning - From follow-up inspection 2024-05-28: Manager states corporate plan submitted. No submitted plan found in state database. HACCP plan must be submitted and approved to vacuum sealing. Provided special process card to manager on duty at time of inspection. Time Extended

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled cutting boards with accumulation of cut marks that are not cleanable in prep area and cook line. Observed slime-like substance in soda nozzles at dining area.

Intermediate - Manager or person in charge lacking proof of food manager certification: Devonte Tillman-Doubleday. Observed approximately five employees working with no certified food manager on site.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed sweet potatoes and breaded chicken on cook line make table held on time with no written procedure. Provided operator with Time as a Public Health Control Written Procedure.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed accumulation of dust on ceiling vents above dish area.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed rice in steam table since 11am hot held 119F at 11:40am. Observed manager reheat rice in microwave. Corrective Action Taken

Basic - No handwashing sign provided at a hand sink in men's bathroom used by food employees.

Basic - Single-service articles stored next to handwash/food preparation sink exposed to splash. Observed single service bowls stored next hand wash sink on cook line. Observed manager move bowls away from sink. Corrected On-Site

High Priority - Non-food grade paper/paper towel used as liner for food container. Observed paper towels used as liner for pickled onions. Observed employee remove paper towels and replace with parched paper. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed raw chicken strips defrosted under cold running water at 11am at 51F at 3:15pm. Observed manager discard chicken. See stop sale. Corrective Action Taken

High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Observed raw chicken strips defrosted under cold running water at 11am at 51F at 3:15pm. Observed manager discard chicken. See stop sale. Corrective Action Taken

Basic - Observed water dripping from ceiling vents in lobby.

Intermediate - No chemical or temperature test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Issued operator printed consumer advisory. Observed operator post advisory. Corrected On-Site

Intermediate - Records/documents for required employee training do not contain all of the required information. Observed training records incomplete due to certificates not being filled out.