The Golden Bite

Observed that there was no sanitizer present in the rinse water at the dishwasher 511-6-1.05(b)A chemical sanitizer shall be used in the rinse water of mechanical dishwashers.C/A Manager was advised to have a technician repair the machine.

Handwash sink not accessible for employee on cookline. use at all times. Provide a open area between prep top cooler and prep table at the cook and prep area, so that the prep sink next to the 3 compartment will be accessible to employees on cookline and prep top area.

Observed leaking pipe at plumbing fixture under hand washing sink. Repair in 7 days

Observed ceiling vent soiled with accumulated dust.

Observed opening in wall around water pipe leading into wall from hot water tank. Seal any openings in wall or ceiling.

Observed several foods in reach in cooler above 41 F (egg 51 F, ambient air 50 F, and sliced cheese 48 F). time/temperature control for safety food 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 a lot of uncovered food (ready to eat chicken, boiled eggs, and sauce) in reach in cooler. 511-6-1.04(4)(c)1(iv) - Packaged & Unpackaged Food, food stored covered(C): 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 all the uncovered food.

Food items in storage containers were not identified with the common name of the food item. CA: 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 live roach in the dinner. 511-6-1.07(5)(k) - Controlling Pests: The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises.

1. Routinely inspecting incoming shipments of food and supplies.
2. Routinely inspecting the premises for evidence of pests.
3. Using methods, if pests are found, such as trapping devices or other means of pest control as specified under subsections (6)(e), (6)(m), and (6)(n) of this Rule.
4. Eliminating harborage conditions. PIC shall control flies.

Violation of Code: [511-6-1.04(5)(f)] Observed CFSM/PIC could not provide a statement from the supplier(s) identifying that fish sold as raw, raw-marinated or undercooked is frozen by the supplier for parasite destruction; nor could the CFSM/PIC provide freeze records maintained by the permit holder for fish that are frozen for parasite destruction on the premises. 511-6-1.04(5)(f) - Records, Creation, & Retention (Pf) (f) Records, Creation and Retention.

1. Except as specified in subsections (2) and (5)(e) of this Rule, if raw, raw-marinated, partially cooked, or marinated-partially cooked fish are served or sold in ready-to-eat form, the person in charge shall record the freezing temperature and time to which the fish are subjected and shall retain the records of the food service establishment for 90 calendar days beyond the time of service or sale of the fish. Pf

2. If the fish are frozen by a supplier, a written agreement or statement from the supplier stipulating that the fish supplied are frozen to a temperature and for a time specified under subsection (5)(e) of this Rule may substitute for the records specified under paragraph 1 of this subsection.

3. If raw, raw-marinated, partially cooked, or marinated-partially cooked fish are served or sold in ready-to-eat form, and the fish are raised and fed as specified in subsection (5)(e)2(iv) of this Rule, a written agreement or statement from the supplier or aquaculturist stipulating that the fish were raised and fed as specified in subsection (5)(e)2(iv) of this Rule shall be obtained by the person in charge and retained in the records of the food service establishment for 90 calendar days beyond the time of service or sale of the fish. New Violation.

Violation of Code: [511-6-1.05(7)(b)] Observed the failure to keep the deflector plate of the ice machine clean to sight and touch. All food contact surfaces shall be clean to sight and touch. Advised PIC to discard ice, clean and sanitized; and remove ice machine deflector plate and clean free from observed slime accumulation. PIC will also change the cutting board in a prep top cooler. Repeat Violation.

Violation of Code: [511-6-1.05(7)(b)] Observed mold like build up in the soda gun nozzle located at the front bar area when disassembled. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Advised PIC to disassemble soda gun nose to ensure effective of cleaning. New Violation.

Violation of Code: [511-6-1.04(4)(d)] Observed the failure to label all working containers of sauces (butter, lemon pepper, Honey, Mayo, hot sauce barbecue, teriyaki, karri, suchi sauce etc). Food Storage Containers should be identified with Common Name of Food with the exception of 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. Advised PIC that all squeeze bottles must be labeled to be identified. New Violation.