1738 RESTAURANT & BAR

Observed several ingredients (pepper soup spice, gari, and sugar) removed from original packages stored in containers not labeled with common name in dry storage area in main kitchen.

C/A: Working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food.

COS: Food labeled with common names.

Observed an accumulation of dust along ceiling above 3-compartment sink and wall above warmer cabinet in main kitchen.

C/A: The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

Observed several TCS RTE foods stored more than 24 hours in RIC not date marked with expiration.

C/A: 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.

COS: All items date marked.

Observed employees in main kitchen preparing food without hair restraints in main kitchen.

C/A: Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch.

Observed raw fish being prepped by employee in fruit/vegetable prep sink in main kitchen.

C/A: aw fruits and vegetables that are intended for washing by the consumer before consumption, raw fruits and vegetables shall be thoroughly washed in water, in a sink designated for that purpose only.

COS: Sink cleaned and sanitized.

Observed non-current report posted along front food service area of facility in public view.

C/A: The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away.

Per PIC, facility receives key drop deliveries from Sysco but is unable to provide key drop delivery agreement with vendor.

C/A: PIC must maintain receiving/corrective action records and key drop delivery agreements for deliveries during non-operating hours, and periodically evaluating foods upon their receipt as specified within DPH Rule 511-6-1-.04(3)(m).

COS: EHS provided sample key drop delivery agreement and discussed with PIC.

Observed large amounts of black accumulations along deflector inside ice machine in main kitchen.

C/A: Equipment food-contact surfaces and utensils shall be clean to sight and touch.

COS: Ice machine cleaned and sanitized.

Observed bowls without handles stored in food in several bulk food containers (fufu mix and dry mixes) in main kitchen.

C/A: During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored:

1.Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container;

2.In food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon;

3.On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency specified under DPH Rule 511-6-1-.05(7)(b) and (8)(a);

4.In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes;

5. In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not time/temperature control for safety food; or

6. In a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at a frequency specified under DPH Rule 511-6-1-.05(7)(b)3(vi).