CASPIAN SEA CUISINE

tomato in 1 door prep table cooler at 50F, no perishable food stored in the unit [CA]maintain equipments in good repair

missing soap and paper towel dispensers to front counter handsink [CA]install soap and paper towel dispensers to the front counter handsink

no probe thermometer [CA]obtain an approved probe thermometer

food prep sink without drain board [CA]replace existing sink with food prep sink with drain board

no manager's food safety certificate [CA]obtain a valid FSC

flying insects [CA]maintain facility free of flying insects

missing probe thermometer [CA]obtain an approved probe thermometer

kitchen handsink water turned off and both paper towel & soap dispensers empty [CA]maintain handsink in good repair front counter handsink missing paper towel & soap dispensers [CA]replace missing dispensers

ketchup in 1 door prep table cooler at 55F [CA]maintain equipments in good repair

In the kitchen area, at the handwash station, observed hot water turned off. [CA] Ensure hot water is provided at all handwash stations between 100F and 108F to allow for proper handwashing.

In the kitchen area, at the open window, observed unfinished wooden framing, and unapproved wooden pieces installed. Above the 3 compartment sink, observed a large hole in the wall and metal pieces installed to the wall. [CA] Ensure framing around the window is finished and properly sealed. Remove any unapproved materials from walls and install only approved smooth, durable, and easily cleanable material. Seal any holes, cracks, and crevices to prevent possible harborage of vermin.

Observed an open front and back door for the facility. [CA] Ensure doors are kept closed to prevent an entrance for vermin.

In the kitchen area, at the cookline, measured cooked tomato kabob and vegetable kabob at 131F. [CA] Ensure potentially hazardous foods are held hot at 135F or above to prevent bacterial growth. [COS] Operator discarded tomato and vegetable kabobs.

By the cookline, in the 2 door reach in refrigerator, observed the storage of tomato and vegetable kabobs below raw meat kabobs. [CA] Ensure raw meat is stored separately from vegetables and cooked food to prevent possible contamination. Food shall be stored in the following order from the bottom: raw chicken, raw shelled eggs, raw beef and lamb, raw pork, raw seafood, raw vegetables, cooked food. Observed dry food stored in the hallway towards the back exit. [CA] Ensure dry food is stored in approved food prep and food storage areas.

In the kitchen area, at the top of the open window, underneath the wooden frame, observed old cockroach droppings and a dead cockroach. In the kitchen area, above the mop sink area, around the edges of the ceiling, observed accumulation of old cockroach droppings. [CA] Ensure facility is kept free of cockroach activity. Clean and sanitize all areas with activity. Seal all cracks and crevices to prevent possible harborage. Contact pest control to provide service for facility as necessary.

In the kitchen area, hanging above the mop sink, observed a large hand blender stored. [CA] Ensure equipment and utensils for food are stored in a manner to prevent contamination.

In the kitchen area, observed a lack of paper towels at the handwash station. [CA] Ensure hand soap and paper towels are provided at all handwash stations in their respective dispensers to allow for proper handwashing. [COS] Operator restocked paper towels at the handwash station in the kitchen area. In the restrooms, observed paper towels stored on the counter-top of handwash sink. [CA] Ensure paper towels at handwash stations are provided from a dispenser to allow for proper handwashing.