RENE-ROSE ISLAND CUISINE

Unable to provide food handler cards for employees at the time of inspection. [CA] Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler. A valid food handler card shall be provided within 30 days of after the date of hire.

Heavy grease build up noted under the equipment and behind the cook line. [CA] Regularly clean under cooking equipment to prevent accumulation of debris.

Sanitizer bucket was measured at 25PPM at the time of inspection. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).

Unable to provide a food probe thermometer at the time of inspection. [CA] A thermometer +/- 2°F shall be provided and correctly located in each hot and cold holding unit containing potentially hazardous foods.

1. Observed Vermin: Documented in the following areas: - Adult within the gaskets of the reach in - Adult noted in the small back room where the mop sink is located - Dead nymph noted outside of the restroom. 2. Photographs: Taken for documentation purposes. 3. Supervisor Notified: Monica H. 4. Notification: The person in charge during inspection, Rosario Neponepomucen, has been informed that the facility must close immediately. [CA]: The premises of each food facility must be maintained free of vermin. A facility cannot operate if there is a vermin infestation that leads to contamination of food contact surfaces, packaging, utensils, food equipment, or adulteration of food. The facility is required to cease operations immediately and must remain closed until all corrective actions on the provided checklist are completed. Requirements Before Reopening: 1. Email the signed and completed Reopening Checklist to the assigned inspector. 2. Submit a copy of the pest control report from a licensed provider.

Facility hot water heater is not operational at the time of inspection. Per PIC, they had issues over the weekend and the plumber is going to make repairs. [CA] Ensure hot water heater is operable and maintained in good repair at all times.

Observed a bag of lettuce on the floor at the time of inspection. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination. [COS] PIC moved lettuce to a table shelve.

Measured PHF's within the 1 door upright refrigerator at 53 F to 55 F (see measured observations). Ambient temperature of the unit measured at 55 F. PIC stated that the cooked pork and beef were cooked that day prior. Raw beef and chicken were placed within the unit less than two hours prior. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Cooked pork and beef voluntarily discarded at the time of inspection. Raw beef and chicken relocated to an alternate refrigerator to be cooled to and held at 41 F or below.

Observed 1 live cockroach by the front steam table. [CA] The premises of each food facility shall be kept free of vermin. The food facility shall be kept free of vermin. All contaminated surfaces shall be cleaned and sanitized; and contributing factors such as cleaning, repairs, and the elimination of harborages shall be resolved. [COS] Cockroach eliminated at the time of inspection. If evidence of vermin is observed during the follow-up inspection, further enforcement actions may be forthcoming.

Measured the ambient air temperature of the 1 door upright refrigerator at 53 F to 55 F. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below.

Food safety manager certificate is expired. [CA] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times.

The front steam table counter extension is made of unsealed wood. The floor surfaces under the steam table are unapproved. [CA] Seal the steam table lower wall with a durable, smooth, nonabsorbent, and easily cleanable surface. The floor surfaces shall be smooth, of durable construction, and of nonabsorbent material that is easily cleanable. The juncture of the floor and wall shall be coved with a 3/8-inch minimum radius coving and shall extend up the wall at least 4 inches.

Fried fish, lumpia, noodles and fried pork held at room temperature at the serving line subject to TPHC lack time markings. PIC stated the the items were produced at 11am to 12pm. [CA] When time only, rather than time and temperature is used as a public health control, PHFs shall be time marked to indicate when item is removed from temperature control, discarded if not consumed or served within 4 hours, and written procedures shall be readily available for review. [COS] Items added to a written TPHC log. Observed items discarded after a total holding time of 4 hours.

Employee washed dishes using soap and water only at the 3 compartment sink. [CA] Manual warewashing shall be accomplished by using a three-compartment sink where the utensils are first precleaned, washed with hot soapy water, rinsed with hot water, sanitized with an approved method, and air dried. Use 1 TBS of bleach (5.25%) per 1 gal. of water for chlorine solution (100 PPM). Use 1 tbs of quaternary ammonium (10%) per 2 gal. of water for quaternary ammonium (200 PPM). [COS] Wares sanitized using 100 ppm bleach.