K38: Adequate ventilation/lighting; designated areas, useFOUND A TWO BURNER GAS STOVE EXTENDING OUTSIDE THE CANOPY OF THE HOOD. [CA] ENSURE THE COOKING EQUIPMENT IS 5 INCHES MINIMUM INSIDE THE HOOD CANOPY.
K26: Approved thawing methods used; frozen foodFOUND SHRIMP BEING THAWED AT THE FOOD PREPARATION SINK WITHOUT COLD RUNNING WATER. [CA] FROZEN POTENTIALLY HAZARDOUS FOOD SHALL ONLY BE THAWED IN ONE OF THE FOLLOWING WAYS: 1) UNDER REFRIGERATION THAT MAINTAINS THE FOOD TEMPERATURE AT 41°F OR BELOW, 2) COMPLETELY SUBMERGED UNDER POTABLE RUNNING WATER FOR A PERIOD NOT TO EXCEED TWO HOURS AT A WATER TEMPERATURE OF 70°F OR BELOW, AND WITH SUFFICIENT WATER VELOCITY TO AGITATE AND FLUSH OFF LOOSE PARTICLES INTO THE SINK DRAIN, 3) IN A MICROWAVE OVEN, IF IMMEDIATELY FOLLOWED BY IMMEDIATE PREPARATION, 4) AS A PART OF A COOKING PROCESS. COS
K49: Permits availableFACILITY IS OPERATING WITH AN EXPIRED ENVIRONMENTAL HEALTH PERMIT. [CA] PROVIDE PAYMENT AS SOON AS POSSIBLE, 48 HR NOTICE PROVIDED.
K06: Adequate handwash facilities supplied, accessibleFOUND A PIECE OF WOOD INSIDE THE SECOND HAND WASH SINK AND SOME PLASTIC BUCKETS IN FRONT OF THE HAND WASH SINK IN THE BACK. [CA] KEEP THE HAND WASH SINK ACCESSIBLE AT ALL TIMES.