STRAITS RESTAURANT

Ice machine in the back area is leaking and has a puddle of water on floor. [CA] Repair/fix leakage from the ice machine. Floor sink with a dishwasher drainage has a slow drain. [CA]Unclog the floor sink and maintain pluming for good repair.

Toilet rolls was outside the dispenser. [CA] Toilet roll shall be provided in a permanently installed dispenser at each toilet.

Spry bottles in the bar area lack common name. [CA] Chemicals once removed from original container shall be labeled with common name.

One dishwasher out of two in the bar area was leaking and there was a mold like debris on floor. [CA] Replace or repair the bar dishwasher to maintain.

Bar lack soap dispenser and using pump soap. [CA] Provide handwashing cleanser in dispenser at handwash stations at all times.

Prep cooler on top measured 50F and at bottom portion was measured 47F. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] Keep small portions in the unit with ice until the temperature was 41F and below. Hot holding unit at left side was measured 120F. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] Adjust setting to bring the temperature at minimum 135F. Food in a ice bath/cold holding was measured 40F at the bottom and 50F at top. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] PHF shall be fully submerged in ice on side to maintain the temperature at 41F and below.

Damage floor near prep cooler for salad. [CA] Repair the floor with a durable, smooth, nonabsorbent, and easily cleanable surface.

Steamed rice lack time marking. [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] Rice were time marked.

Employee restroom has a broken self-closure. [CA] Replace or repair broken self closure for the restroom.

Multiple food items were uncovered. [CA] Keep food container close with lid or plastic cover to prevent cross contamination.

Raw food items (raw seafood, raw beef, raw eggs) are observed stored above ready-to-eat foods (vegetables, sauces, cooked foods) inside the walk-in cooler and reach-in coolers. [CA] Raw food items shall be stored separately or below ready-to-eat foods to prevent cross-contamination.

1) Wiping towels observed used, reused, and stored on prep surfaces. 2) Quat sanitizer in sanitizer bucket located at the cook line was measured at 0 ppm. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).

A cover is missing on the light fixtures located above the three compartment sink. [CA] Light bulbs shall be shielded, covered, or otherwise shatter-resistant in areas where there is unpackaged foods, clean equipment, utensils, linens, or unwrapped single use articles.

Gap greater than 1/4" observed under the back door of the facility. [CA] Eliminate gaps greater than 1/4" to prevent the entrance of vermin.

Upright reach-in cooler located by the prep station had an ambient temperature measured at 49F. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below.

Lacking chlorine test strips to measure sanitizer at the dishwashers. [CA]Means for adequately measuring the applicable sanitization method must be readily available (ex. Sanitizer test strips, thermal strips).

Small flies observed within the kitchen by warewashing and prep area. [CA] Food facility shall be kept free of flies and fly activity.

1) At multiple floor sinks in the kitchen, the drain line from equipment extends into the floor sink. [CA] Provide a minimum of a 1 inch air gap between the end of equipment drain lines and the rim of the floor sink to protect equipment from back flow contamination. 2) The floor sink located at the prep station is slow draining. [CA] Unclog the floor sink and maintain plumbing in good repair. Water was ran at other floor sinks in the kitchen to ensure there was not back-up.

Major violation: Potentially hazardous foods measured at improper holding temperatures. 1) Container of imitation crab held in the food prep unit located by the grill was measured at 51F. Per employee, the item was placed inside the unit from the previous night. 2) Mashed potatoes in the warmer was measured at 116F. 3) Bean sprouts, cooked chicken, boiled eggs, fried vegetables stored in the upright reach-in cooler by the prep line was measured at 51-59F. Per employee, the items were all prepared or placed into the unit within the last 1-2 hours. [CA] Potentially hazardous foods when cold holding shall be held at or below 41F; when hot holding shall be held at or above 135F. [COS] Employee voluntarily discarded the imitation crab and mashed potatoes. The items inside the upright reach-in cooler were relocated into the walk-in cooler. Minor violation: Tikka masala curry sauce and basil chicken held in ice bath by the cook line was measured at 45F. [CA] Potentially hazardous foods when cold holding shall be held at or below 41F. [COS] Employee added more ice to the bath to ensure that ice is in contact with the sides of the food containers.

Major violation: 1) Lack of single-use paper towels at the handwash sinks located at the bar. 2) Lack of single-use paper towels at the handwash sink located across from the grill. [CA] All handwash sinks shall be able to provide warm water, soap, and single-use paper towels to allow employees to properly wash their hands when required. [COS] Employees refilled the paper towel dispensers. Minopr violation: Paper towels are not stored inside the dispenser at the handwash sink located in the employee restroom. [CA] Paper towels shall be stored inside dispenser to protect it from contamination.

Black mold-like substance observed in multiple floor sinks in the facility. [CA] Frequently clean and sanitizer nonfood contact surfaces to prevent accumulation of mold or debris.

Health permit was not posted. [CA] The health permit issued by this department shall be posted in a conspicuous place in the food facility.

One out of two dishwashers has no sanitizer. [CA] Maintain chlorine in mechanical warewash machine at 50 PPM.

Spray nozzles in the bar area has a debris. [CA] Clean spray nozzles more frequently to prevent build up.

REPEAT VIOLATION: Beef and chicken gravy at the food prep table was 55F. Per kitchen manager it has been here for 3 hours. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] Use shallow containers so table lid can be closed to maintained temperature at 41F and below.

Sanitizer bottle with out label. [CA] Chemicals once removed from original container shall be labeled with common name.

Lack paper towel for the employee restroom. [CA] Properly wash hands with soap, warm water and dry using single use paper towels as required prior to putting on gloves. [COS] PIC refill the paper towel dispenser.

Chicken was thawing in the sink with running water and water was not draining. [CA] Water temperature shall be under 70°F while thawing food therefore chicken shall be in a container and water must be draining to keep the chicken temperature around 70F. [COS] PIC shift the chicken into a container.

Bar dishwasher is leaking water. [CA] Repair bar dishwasher to prevent leakage.

Lack lid for flour containers in the dry storage and food containers inside the refrigeration. [CA] Keep lids on for food to prevent cross contamination.