CUP & SAUCER

1 dead juvenile cockroach observed on cutting board on side of cookline. [CA] Facility removed dead cockroach. Wash rinse and sanitize all food prep services. [COS] Facility ran the cutting board in dishwasher.

Observed both live and dead cockroaches in the kitchen. A live cockroach crawling on the side of the refrigerator and another ran from the floor to behind the wall panel. A dead cockroach behind the cookine and on the floor where the mop bucket was next to the walk in refrigerator. [CA] Take effective measures to eliminate the cockroaches in the facility and to protect food from contamination. Cover up the holes in the walls. Removing items that may serve as hiding place for them on the walls. Clean up the thick accumulation of grease in several areas throughout the kitchen. The facility must close and follow the required processes before calling for a reninspection to reopen. Obtain the pest control service and complete the checklist given during inspection. 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.

Observed tables and equipment with thick grease accumulation on and under them. [CA] Thoroughly clean all of the grease. This will help to get rid of the cockroaches also.

There are several holes in the walls throughout the kitchen and surrounding food storage areas. [CA] Close all of the holes in the walls. There are broken flooring in several areas throughout. Repair the broken flooring to help get rid of the accumulation of food debris and debris in the gaps/areas.

Water reached 98 degrees F max at the hand sink. [CA] Water at hand sink must reach 100 degrees F.

Observed cutting boards with black stains and small particles of plastic coming off of them. [CA] The cutting boards must be replaced once they have the black stains and particles falling off of them.

The rice was at 54 degrees F on the top portion of the prep refrigerator. [CA] The rice must be kept at 41 degrees F and below. It was discarded by the owner and replaced with new rice at 41 degrees F. The owner stated that it will no longer be kept on the top portion.

The walls have deteriorated paint/material. [CA] Repair/repaint the walls. Floor is broken/deteriorated in several areas. [CA] Repair the floor where needed.

The inside of the ice machine upper panel has accumulated mildew-like growth. [CA] Thoroughly clean the inside of the machine.

There is not a valid food safety certificate. [CA] At least one employee must have a food safety certificate.

The light is out in the freezer so it is dark inside. [CA] Replace the light bulb for proper cleaning. The storage shelves in the back room have accumulated thick build up. [CA] The shelves are bare wood and need to be replaced with approved clean shelving.

There is not any hot water at the sinks. The water at the hand sink must reach 100 degrees F. The water at the dish sink must reach 120 degrees F. The facility must close until water at the hand sinks can reach 100 degrees F Please call for a reinspection before opening. The water was checked again at end of the inspection and it reached 100 F at hand sink and 120 F at dish sink.

The rice was 50-61 degrees F on the cold holding unit. [CA] The temperature must be 41 degrees F maximum. The owner threw the rice away. Be sure to monitor temperature of items on the prep units daily along with all other hot and cold holding equipment.