Fin and Feathers

During the routine inspection EHS observed several foods (Lamb and Steak) out of temp that was held in the RIC and WIC in the main kitchen area. COS: food that was held out of temp was discarded. PIC was also advised to have their units repaired or replaced to ensure they are keeping food cold held at 41 or below. This unit in particular has consistently had food held out of temp in previous inspections.

Observed water used bottles in the main kitchen and an employee making a drink in a red plastic cup for personal consumption. CA: Employees shall consume food only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas. However, drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee’s hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles will be allowed.

Observed glass cups stored in the hand washing sink of the hookah/dishwashing area. COS: PIC removed the glassware from the sink. PIC was informed that a handwashing facility may not be used for purposes other than handwashing. Pf

During the routine inspection EHS observed the chicken wings, and egg wash stored in the RIC uncovered. EHS also observed flower, sugar stored on the lower shelf without a lid. COS:PIC covered the food and was informed that storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination

Observed scoop for the ice machine stored in a container that was found dirty at the bottom of it. COS: PIC removed the holster and scoop for washing and sanitizing. Equipment food-contact surfaces and utensils shall be clean to sight and touch

observed spray bottles in the dishwashing area without labeling of common name. CA: (b) Working Containers, Common Name. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. Pf

observed establishment failure to post the correct and current inspection report. CA: 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.

Observed the gaskets of the RIC damaged and in need of repair. CA: Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications

missing and broken tile in the main kitchen. CA: All physical facilities shall be maintained in good repair.

During the routine inspection EHS observed several foods (Catfish, chicken wings, and shrimp) out of temp that was held in the prep-top cooler and Reach in Cooler in the main kitchen area. COS: food that was held out of temp was discarded. PIC was also advised to have their units check to ensure they are keeping food cold held at 41 or below.

During the routine inspection EHS observed the chicken wings stored in the RIC uncovered. EHS also observed flower, sugar stored on the lower shelf without a lid. CA: storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination

During the routine inspection EHS observed the interior part of the ice machine with black and pink substance on the white deflector. the exterior, front facing part of the white deflector plate was also beginning to develop black mold like substance on it as well. CA: advised the PIC to have the dishwasher cleaned and sanitized. Equipment food-contact surfaces and utensils shall be clean to sight and touch

observed the cutting boards in the main kitchen's prep-top coolers severely scored and discolored. CA: PIC was advised to obtain and use new cutting boards.Equipment, Food-Contact Surfaces, and Utensils.

1. Equipment food-contact surfaces and utensils shall be clean to sight and touch.

Observed several squeeze bottles without labels on them. CA: PIC was advised to place labels on all bottles/containers. Food Storage Containers, Identified with Common Name of Food. Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, 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.

observed several wet wiping clothes resting on the counter tops of the main kitchen.CA: Cloths in-use for wiping counters and other equipment surfaces shall be:

(i) Held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n);

observed establishment failure to post the correct and current inspection report. CA: 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.

Observed the gaskets of the RIC damaged and in need of repair. CA: Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications

During the routine inspection EHS observed several foods (Catfish, chicken wings, cheese and lettuce) out of temp that was held in the prep-top cooler and Reach in Cooler in the main kitchen area. COS: food that was held out of temp was discarded. PIC was also advised to have their units check to ensure they are keeping food cold held at 41 or below.

During the routine inspection EHS observed the chicken wings stored in the RIC uncovered. EHS also observed flower, sugar stored on the lower shelf without a lid. CA: storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination

During the routine inspection EHS observed the interior part of the ice machine with black mold like substance on the upper reign of the white deflector. the exterior, front facing part of the white deflector plate was also beginning to develop black mold like substance on it as well. CA: advised the PIC to have the dishwasher cleaned and sanitized. Equipment food-contact surfaces and utensils shall be clean to sight and touch

Observed cutting boards with built up debris in the main kitchen. CA: Advised PIC to discard of cutting boards.

During the routine inspection EHS observed can opener with built up food accumulations. CA: Advised PIC to routinely clean their can opener and other food contact surfaces.

Observed dishwasher inability to sanitize dishes with either sanitizing solution(chlorine). There was no presence of chlorine after testing the dishwasher. CA: Advised PIC to result to manual wash in the three compartment sink for cleaning method and to contact the establishments service provider.

During the routine inspection EHS observed the scoop for the cornstarch container resting in the food. COS: PIC removed the scoop out of the food and placed it into the containers holder

Cook failed to change his gloves after handling this phone. COS: advised cook to change glove and wash hands

Observed the gaskets of the RIC damaged and in need of repair. CA: Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications

Observed RIC and Fryers with food and grease build op on them. CA: Nonfood-Contact Surfaces. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residue

Observed 2 knives with stuck on food debris stored as clean. All food contact surfaces shall be cleaned to sight and touch. CA- MOD sent knives to be rewashed.

Observed cut squash sitting at meat prep sink. Labeled Meat prep sink shall be for meat only. CA-Cook disposed of squash.

Observe AC unit leaking in side room sitting area. All physical facilities shall be maintained in good repair. CA- MOD will call for repair immediately.

During routine inspection observed prep- top cooler with food product held past 24 hours with no label. 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. The day of preparation shall be counted as Day 1. Advised manager to ensure employees are properly date marking.

During routine inspection observed prep- top cutting board heavily scored. Cutting Surfaces. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they cannot be resurfaced. Advised manager to repair or replace.

During routine inspection observed excessive debris and old food stored outside of facility in bar window. Except as specified in paragraph 2 of this subsection, refuse receptacles not meeting the requirements specified under subsection (5)(d)1 of this Rule such as receptacles that are not rodent-resistant, unprotected plastic bags and paper bags, or baled units that contain materials with food residue may not be stored outside.

Observed raw fish stored in standing water in the meat sink. time/temperature control for safety food shall be thawed: Under refrigeration that maintains the food temperature at 41°F (5°C) or less; or Completely submerged under running water: At a water temperature of 70°F (21°C) or below

Observed boxes of raw meat stored underneath leaking condenser in the walk-in cooler. Advised management to remove boxes to prevent contamination.

Observed electrical smoking vape and cellular device stored on food prep-top cutting board. Areas designated for employees to eat, drink, and use tobacco shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination.