HAPPY LAMB HOT POT

several wiping cllothes on cutting boards, work tables [CA]maintain wiping clothes in sanitizing solution bucket when not in use

spots of slime build up inside ice bin [CA]maintain ice bin free of slime build up

cold water knob to handsink next to 'Bunn' hot water dispenser not working [CA]maintain handsink fixtures in good repair

several unlabled spray bottles [CA]properly label spray bottles to prevent contamination

several wiping clothes on cutting boards and work tables [CA]maintain wiping clothes in sanitizing solution when not in use

a flying insect and electric fly swatter in dining area [CA]maintain facility free of flying insects

knives stored between work tables [CA]properly store utensils to prevent contamination

several delivered food items in dumpster bin area temporarily [CA]properly store food in designated area to prevent contamination

Cut melon, mussels and cooked chicken held at preparation table measured >41F,<135F,<2hrs.[CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] PIC voluntarily condemned and destroyed mussels due to temperature and handling by employee. Cut melon and cooked chicken (cooling) moved to walk-in refrigerator.

Bowls used as scoops in bulk food containers. [CA] Use scoops with handles and store scoop handle in such a way that the handle does not come in direct contact with food to prevent contamination.

Mold like buildup found on inside lip of ice machine.[CA] Maintain food contact surfaces clean and sanitized as required.

containers of food stored on the floor at cook line and in the walk-in refrigerator/freezer. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.

Unapproved butane stoves observed on 3 tables in the dining room. [CA] All utensils and equipment shall be approved, installed properly, & meet applicable standards.

Several wet/used wiping towels found on food preparation table. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).

Cooked chicken held in plastic containers at cook line measured 67F and 89F. [CA] After heating or hot holding, Potentially Hazardous Foods (PHFs) shall be cooled rapidly from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 hours. Approved cooling methods include: 1) Placing the food in shallow pans 2) Separating the food into thinner or smaller portions. 3) Using rapid cooling equipment (Ex. blast chiller) 4) Using containers that facilitate heat transfer (ex. stainless steel) 5) Adding ice as an ingredient. 6) Using ice paddles 7) Using an ice bath and stirring frequently 8) Accordance with a HACCP plan. Cooling foods shall have enough space around the containers for cold air to circulate, be loosely covered, or uncovered and stirred as frequently needed to evenly cool.

Frozen seafood and chicken found thawing at ambient temperature (3 compartment sink). [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 part of a cooking process.

Employee food handler cards are not available for review at 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.

Employee observed washing gloved hands.[CA] Properly wash hands with soap, warm water and dry using single use paper towels as required prior to putting on gloves. Employee observed touching mussels with bare hand to check temperature.[CA] Bare hand and arm contact with non-prepackaged ready-to-eat foods shall be minimized by using utensils such as scoops, tongs, gloves, paper wrappers, or other implements.

Food preparation observed at active warewash sink. [CA] Food preparation shall only occur in approved areas. Preparation of fish observed alongside vegetable preparation.[CA] All food shall be separated and protected from cross-contamination. Store all raw meat or other raw products of animal origin below ready-to-eat food items.