Tropical Cuisine

Observed no hand towels provided at HWS at cookline in kitchen. Observed no soap, hand towels supplied at HWS across from three compartment sink in kitchen. CA: PIC replenished soap and hand towels at HWS in kitchen. 511-6-1.07(3)(b) - Hand Drying Provision (Pf) (b) Hand Drying Provision. Each handwashing sink or group of adjacent handwashing sinks shall be provided with:

1. Individual, disposable towels; Pf

2. A continuous towel system that supplies the user with a clean towel; Pf

3. A heated-air hand drying device; Pf or

4. A hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures.Pf

Observed boxes of cooking oil and plastic buckets holding dry seasonings stored on floor in dry storage area in kitchen. Packages of glass and canned beverages on floor in dining room. CA: PIC removed boxes oil and buckets from floor during inspection. Instructed to remove beverage items from floor as well. 511-6-1.04(4)(q) - Food Storage (C) (q) Food Storage.

1. Except as specified in paragraphs 2 and 3 of this subsection, food shall be protected from contamination by storing the food:

(i) In a clean, dry location;

(ii) Where it is not exposed to splash, dust, or other contamination; and

(iii) At least 6 inches (15 cm) above the floor.

2. Food in packages and working containers may be stored less than 6 inches (15 cm) above the floor on case lot handling equipment if the equipment can be moved by hand or by conveniently available apparatuses such as hand trucks and forklifts.

3. Pressurized beverage containers, cased food in waterproof containers such as bottles or cans, and milk containers in plastic crates may be stored on a floor that is clean and not exposed to floor moisture.

Observed no employee hand wash signage provided at hand wash sink at cookline in kitchen. CA: Inspector provided PDF signage to Operator to post at sink during inspection. 511-6-1.07(3)(d) - Handwashing Signage (C) (d) Handwashing Signage. A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees.

Observed hood filters heavily soiled at cook line in kitchen. Must remove grease residue within 10 days. 511-6-1.05(7)(a)2,3 - Equipment, Food/Nonfood-Contact Surfaces, and Utensils, food-contact surfaces of cooking equipment & nonfood-contact surfaces free of accumulations (C) 2. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations.

3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Observed multiple floor tiles in disrepair throughout cookline line in kitchen. Must repair/replace tiles within 10 days. 511-6-1.07(2)(a) - Floor, Walls, & Ceilings, Cleanability (C) (2) Design, Construction, and Installation.

(a) Floors, Walls, and Ceilings, Cleanability. Except as specified under subsection (2)(d) of this Rule and except for antislip floor coverings or applications that may be used for safety reasons, floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.

Observed Hand wash sink lacking proper hand drying provisions (no paper towels) at the hand sink in the cook area and inside the restrooms (if the door to the restroom has to be touched to exit restroom. Then the establishment has to provide paper towels.

CA: Provide paper towel at all hand sinks inside the facility.

11-6-1.07(3)(b) - Hand Drying Provision (Pf) (b) Hand Drying Provision. Each handwashing sink or group of adjacent handwashing sinks shall be provided with:

1. Individual, disposable towels; Pf

2. A continuous towel system that supplies the user with a clean towel; Pf

3. A heated-air hand drying device; Pf or

4. A hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures.Pf

Observed encrusted, soiled material on can opener blade.

COS: Manager removed can opener and placed it in the dishwashing area to be cleaned.

511-6-1.05(7)(b) - Food Contact Surfaces and Utensils - Cleaning Frequency (P, C) (b) Equipment Food-Contact Surfaces and Utensils.

1. Equipment food-contact surfaces and utensils shall be cleaned:

(i) Before each use with a different type of raw animal food such as beef, fish, lamb, pork, or poultry. It does not apply if the food-contact surface or utensil is in contact with a succession of different types of raw meat and raw poultry each requiring a higher cooking temperature as specified under DPH Rule 511-6-1.04(5)(a) than the previous type such as preparing raw pork followed by cutting raw poultry on the same cutting board; P

(ii) Each time there is a change from working with raw foods to working with ready-to-eat foods; P

(iii) Between uses with raw fruits and vegetables and with Time/Temperature Control for safety food; P

(iv) Before using or storing a food temperature measuring device; P and

(v) At any time during the operation when contamination may have occurred. P

2. Except as specified in paragraph 3 of this subsection, if used with time/temperature control for safety food, equipment food-contact surfaces and utensils shall be cleaned at least every 4 hours throughout the day. P

3. Surfaces of utensils and equipment contacting time/temperature control for safety food may be cleaned less frequently than every 4 hours if:

Observed employee washing utensils in a prep sink next to steamtable and not rinsed and sanitized utensils.

CA: Employee shall wash, rinse and sanitize utensils at the 3 compartment sink.

Observed large containers of food (beans, rice etc.) removed from original container not identified by common name.

CA: Label all food containers with the common name within 7days.

Observed Food items in storage containers inside walk in cooler and reach in coolers were not identified with the common name of the food item .

Foods prepared and removed from the original packaging. Shall be labeled by common name within 7 days.

Observed during the time of inspection food cooling in the wic completely covered. Cooling Methods. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be: (I) Arranged in the equipment to provide maximum heat transfer through the container walls; and (ii) loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food

CA: manager and PIC was educated regarding cooling methods and will train staff as such.

511-6-1.04(6)(e) - Cooling Methods (Pf, C) (e) Cooling Methods.

1. Cooling shall be accomplished in accordance with the time and temperature criteria specified under DPH Rule 511-6-1-.04(6)(d) by using one or more of the following methods depending on the type of food being cooled:

(i) Placing the food in shallow pans; Pf

(ii) Separating the food into smaller or thinner portions; Pf

(iii) Using rapid cooling equipment; Pf

(iv) Stirring the food in a container placed in an ice water bath; Pf

(v) Using containers that facilitate heat transfer; Pf

(vi) Adding ice as an ingredient; Pf or

(vii) Other effective methods. Pf

2. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be:

(i) Arranged in the equipment to provide maximum heat transfer through the container walls; and

(ii) Loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food.

Observed Wet wiping cloths on prep/cook line not stored in sanitizing solution between uses.

COS Manager removed the wet wiping cloths and placed in sanitizer.

511-6-1.04(4)(m) - Wiping Cloths, Use Limitation (C) (m) Wiping Cloths, Use Limitation.

1. Cloths in-use for wiping food spills from tableware and carry-out containers that occur as food is being served shall be:

(i) Maintained dry; and

(ii) Used for no other purpose.

2. 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); and

Observed Water pressure lacking at hand sink inside first restroom.

CA: Provide better water pressure at the hand sink inside the first restroom.

Violation Code Reference 511-6-1.06(1)(g),(h) - Water Supply, Capacity; Pressure (Pf) (g) Capacity.

1. The water source and system shall be of sufficient capacity to meet the peak water demands of the food service establishment. Pf

2. Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the food service establishment. Pf (h) Pressure. Water under pressure shall be provided to all fixtures, equipment, and nonfood equipment that are required to use water except that water supplied as specified under subsection (1)(k)1 and 2 to a temporary food service operation or in response to a temporary interruption of a water supply need not be under pressure. Pf

Observed leaking pipe at 3 compartment sink faucet.

CA: Shall repair leaking faucets a dishwashing sinks within 7 days.

11-6-1.06(2)(r) - System Maintained in Good Repair (P, C) (r) System Maintained in Good Repair. A plumbing system shall be repaired according to law; P and maintained in good repair.

Observed equipment (reach in cooler door) in poor repair.

CA: Shall repair reach in cooler door (unit located across from owners office)

511-6-1.05(6)(a) - Good Repair & Proper Adjustment (C) (6) Maintenance and Operation.

(a) Good Repair and Proper Adjustment.

1. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule.

2. Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.

3. Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate food when the container is opened.

Observed failure to maintain several TCS foods throughout facility as listed in temperature section holding above 41F. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F PIC shall discard food items

Observed failure to maintain hand sinks readily accessible for washing hands. Observed hand sink in corner of dish area filled with trash and phone chargers. Observed hands sink in cooking area blocked with a trash can. A handwashing sink shall be maintained so that it is accessible at all times for employee use PIC cleaned out sink and moved trash can.

Observed failure to maintain food items protected from potential overhead contamination. Observed oxtail, rice, chicken stored in walk-in cooler with no covers. Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), 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 PIC covered food items

Observed failure to maintain food contact surfaces clean to sight and touch. Observed soiled can opener in main kitchen Observed blackish build-up on baffle of ice machine. PIC removed can opener for sanitizing PIC shall burn ice and deep clean ice machine

Observed handwashing sink blocked by the trash can. CA: Hand sink shall be maintained so that it’s accessible at all times for employee use.

COS: trash can was moved.

511-6-1.06(2)(o) - Using a Handwashing Sink- Operation & maintenance (Pf) (o) Using a Handwashing Sink.

1. A handwashing sink shall be maintained so that it is accessible at all times for employee use. Pf

2. A handwashing facility may not be used for purposes other than handwashing. Pf

3. An automatic handwashing facility shall be used in accordance with manufacturer’s instructions

Observed several items (rice, oxtail, tomato sauce) on shelf rack in main kitchen stored uncovered. CA: items shall be covered to prevent overhead contamination.

511-6-1.04(4)(c)1(iv) - Packaged & Unpackaged Food, food stored covered(C) (iv) Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), 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 multiple microwaves inside of kitchen with debris buildup. CA: all food contact surfaces shall be clean to sight and touch.

511-6-1.05(7)(a)1 - Equipment, Food-Contact Surfaces,& Utensils (Pf) (7) Cleaning of Equipment and Utensils.

(a) Equipment, Food-Contact Surfaces, and Utensils.

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

Observed hot hold cooked foods not held at 135 degrees Fahrenheit or above. Observed fried plantain at 98 F and roasted chicken at 123 F in a warmer Time/Temperature Control for Safety Food, Hot and Cold Holding, except during preparation, cooking or cooling or when time is used as the public health control, shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. PIC discarded foods.

Observed several food (rice, ready to eat vegetables, and sweet potato) stored uncovered in Reach-in and walk in cooler, and are subject to contamination. Keep food covered in storage: When cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled should be protected from overhead or other sources of contamination. PIC covered foods.

Observed current inspection report not posted in a location in the food service establishment that is conspicuous to the consumers. The most current permit or 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. PIC advised to ensure current food permit, inspection report score and CFSM certificate are posted in a location in the food service establishment that is conspicuous to consumers.

Observed holes on the wall in ladies restroom. Good Repair: All physical facilities shall be maintained in good repair.

Observed the failure to separate raw from ready to eat foods vertically and horizontally in establishment walk in cooler and reach in cooler to protect from cross contamination. All food shall be stored based on minimum internal cooking temperature (ready to eat food, seafood, whole cuts of beef/pork, ground beef, chicken or poultry). Advised PIC ensure food is stored according to minimum internal cooking temperature

Observed the dishwasher in the main kitchen area not using any sanitation; and facility is not sanitizing dishes in 3 compartment sink. Observed the kitchen dishwasher could not be verified that it is properly sanitizing dishes. Facility must be able to ADVISE if the unit is a chlorine or a quaternary ammonium unit and then provide the appropriate test strips. Container attached needs to reset to ensure product is dispensing. A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation at contact times specified under subsection (8)(b)3 of this Rule shall meet the requirements specified in DPH Rule 511-6-1-.07(6)(g), shall be used in accordance with the Environmental Protection Agency (EPA)-registered label use instructions P, and shall be used as follows:

1. A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as indicated. NOTE: Must sanitize in 3 compartment sink until units are repaired.

Advised the PIC to have the dishwasher serviced and for the time being to hand wash dishes in the 3 part sink and sanitize them.

Observed food (chicken, rice, soup, vegetables etc.,) prepared at the establishment not properly date marked and lacking disposition dates as well. The establishment showed inconsistency in their process for date marking.CA: advised PIC to date mark their items with disposition date as well.

Observed packaged sauce bottles not labeled as specified by law. Food packaged in a food service establishment, shall be labeled as specified in law, including 21 CFR 101- Food labeling, and 9 CFR 317 Labeling, marking devices, and containers. PIC will label items.

Observed failure to prevent contamination during food preparation/storage: Cooked rice in a pot on the floor next to prepping food and dirty utensils, soiled/soapy water splashing onto black beans (1-compartment sink near steam table/hand wash sink: not a ware wash sink*). Observed an opened pot of mixed food on the floor next to can food and traffic area. PIC relocated RTE rice and prepping mixed food off the floor.

Observed fruit and vegetable sink being used for purposes other than washing fruits and vegetables. Vegetable sink cannot be used for a storage unit. PIC removed clusters.

Observed Plumbing system improperly repaired: 3 compartment sink faucet leaking. Backflow Prevention Device, Design Standard. A backflow or backsiphonage prevention device installed on a water supply system shall meet American Society of Sanitary Engineering (A.S.S.E.) standards for construction, installation, maintenance, inspection, and testing for that specific application and type of device. PIC has to fix and get the facility in order within 10 days.

Observed single-service items stored on floor.Except as specified in paragraph 4 of this subsection, cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored: At least 6 inches (15 centimeters) above the floor. 3. Single-service and single-use articles shall be stored as specified under paragraph 1 of this subsection and shall be kept in the original protective package or stored by using other means that afford protection from contamination until used. C/A pic will store items at least 6 inches above the the floor.

Observed food debris build-up throughout the main kitchen. 511-6-1.05(7)(d) - Nonfood-Contact Surfaces: Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Advised PIC to conduct detailed cleaning.

Observed food accumulation and grease build-up on floors throughout main kitchen. Observed grease build up on hood. Good Repair. All physical facilities shall be maintained in good repair. (b) Cleaning, Frequency and Restrictions.

1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. C/A PIC will increase cleaning to reduce buildup.