THE COUNTER

One handwashing sink out of two had empty soap dispenser. [CA] Provide handwashing cleanser in dispenser at handwash stations at all times. [COS] PIC refilled the soap dispenser.

Right side of the hot holding unit was measured 125F. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] PIC adjusted the temperature setting and it reached 135F in 30 minutes.

Lack Food Safety Certification. [CA] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times. Lack Food handlers cards, except for one employees had a e-copy. [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.

Janitorial sink faucet was leaking. [CA] Fix/repair leaking faucet.

Lack label for the larger container. [CA] Working containers holding food or food ingredients that are removed from their original packages shall be identified with the common name of the food if not easily recognizable.

Dirty wiping cloth was left on the prep cooler cutting board. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium). [COS] Wiping cloth was left in a laundry basket.

Lack common name for the sanitizer spray bottle [CA] Chemicals once removed from original container shall be labeled with common name.

After use, mop was left on floor. [CA] After use, mops shall be placed in a position that allows them to air-dry without soiling walls, equipment, or supplies. [COS] PIC hanged the mop.

Foam expanded on pipes under dish machine and next to mop sink. Observed cockroaches on foam under dish machine. [CA] Repair the wall with a durable, smooth, nonabsorbent, and easily cleanable surface. Facility has cleaned around ice machine and some other areas of the facility, observed grease around cookline walls and floors. Observed standing water and debris under ice machine. [CA] Walls and/or floors in food preparation area shall be kept clean.

1. Observed Vermin: Cockroach activity observed in the following areas: - 1 on floor in front of cook line - 1 on stainless steel prep table next to prep sink - 1 crawling on wall next to dish machine drain board. - 4 crawling on expanded foam on pipes under dish machine - 1 crawling on the wall near large mirror in the womens restroom. - 5 + live in the crevice of entrance door to the womens restroom. - Dead cockroaches in an opening on both sides of the shelf that is shared between packaging area and cook line. 2. Photographs: Taken for documentation purposes. 3. Supervisor Notified: Beatrice Santiago. 4. Notification: The person in charge during inspection, Komal, has been informed that the facility must close immediately. [CA]: 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. Requirements Before Reopening: 1. Email the signed and completed Reopening Checklist to the assigned inspector. 2. Submit a copy of the pest control report from a licensed provider.

Observed old food debris and dead cockroaches in openings on both sides of the shelf between packaging area and cookline prep area. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

FRP around the facility has expanding foam added between the walls of the walls and FRP. [CA] Repair the walls properly.

1. Observed Vermin: Documented in the following areas: - Nymph roaches noted around the cook line - Adult roaches noted within the womens restroom - Multiple life cycles of roaches noted under the ice bin next to the ice machine - Dead roaches noted on gasket of walk in - Dead roaches noted within the bar area. - Dead roaches noted on top of trays within the refrigeration prep tables. 2. Photographs: Taken for documentation purposes. 3. Supervisor Notified: Calvin H. 4. Notification: The person in charge during inspection, Komal Singh, has been informed that the facility must close immediately. [CA]: 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. Requirements Before Reopening: 1. Email the signed and completed Reopening Checklist to the assigned inspector. 2. Submit a copy of the pest control report from a licensed provider.

Accumulation of grime, grease and food debris on floors and floor sinks. [CA] Clean the floors and maintain in good condition. Observed broken coving under dish machine area, gaps in walls throughout the facility, broken coving tile in womens restroom, gaps between counters and walls, open ceiling panels. [CA] Seal any open holes or gaps to prevent pest entry.

1. Observed Vermin: Documented in the following areas: 1 adult cockroach between broken coving tile near handwash sink in womens restroom. 1 juvenile cockroach crawling on floor in front of ice machine after it fell from utensils rack 2 juvenile cockroaches crawling under sink on stainless steel panel in ice machine area 1 dead cockroach under the equpment in back corner of bar area 1 dead cockroach under dish machine area 2. Photographs: Taken for documentation purposes. 3. Supervisor Notified: Suzanne Lew 4. Notification: The person in charge during inspection, Komal, has been informed that the facility must close immediately. [CA]: 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. Requirements Before Reopening: 1. Email the signed and completed Reopening Checklist to the assigned inspector. 2. Submit a copy of the pest control report from a licensed provider.

Observed a gap under back door of the facility.[CA] Eliminate gap greater than 1/4" to prevent the entrance and harborage of vermin.

Food prep table located at the end of a cook line next to hand washing sink is measured 50F. Per PIC, it was fixed two days ago. [CA] Repair/fix the unit to bring the temperature down to minimum 41F.

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

Back door to the kitchen was open. [CA] Keep back door closed at all times to prevent the entrance and harborage of vermin.

Food prep table next to the hand washing sink is measured 50F. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] Can only keep non-Perishable food in that unit. PHF from that unit was VC&D.

Leakage in the drain pipe from the three-compartment sink. [CA] Fix/repair the leakage to maintain.

Cardboard was lined under the ice cream in a under the counter freezer. [CA] Discontinue the use of cardboard boxes to line shelves/flooring, use approved equipment made of materials that is easily cleanable, durable, smooth, and nonabsorbent.

Some employees lack food handlers card. [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. Lack food safety certification. Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times.

Lack sanitizer test strips. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.

Lack probe thermometer. [CA] An accurate easily readable metal probe thermometer (accurate to +/- 2°F) that is designed to measure the temperature of thin masses shall be provided and readily available to accurately measure the temperatures of potentially hazardous foods.

Storage area next to the back exit door with beer crates has rodent dropping. [CA] Clean and sanitize area of with droppings. NOTE: Facility has a monthly pest control service.

Refrigeration with beer crates had a spill in side. [CA] Clean inner side of the refrigeration with beer crates.

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

Drain under the three compartment sink is blocked. [CA] Fix or repair plumbing for the drain under three comp sink.

Due to lack of sanitizer bar tender was not sanitizing glasses. [CA] Manual sanitization shall be accomplished in the final sanitizing rinse by contacting a chlorine solution of 100 PPM concentration for at least 30 seconds or by contacting a quaternary ammonium solution of 200 PPM concentration for at least 60 seconds. [COS] Quaternary ammonium tablets were provided to him from the kitchen area for sanitizing. Lack test strips. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.

REPEAT VIOLATION: Lack Food Safety Certification. [CA] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times.

Mops and brooms were inside the janitorial sink. [CA] After use, mops shall be placed in a position that allows them to air-dry without soiling walls, equipment, or supplies.

One sink in the kitchen area has empty soap dispenser. Both sinks in the bar area has broken soap dispensers and using pump soap. [CA] Properly wash hands with soap, warm water and dry using single use paper towels as required. Soap shall be in a mouted soap dispenser for an easy access.

Container of flour with out label [CA] Working containers holding food or food ingredients that are removed from their original packages shall be identified with the common name of the food if not easily recognizable. .

Facility lack Food Safety Certification [CA]Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times. Copies of food handlers cards are not available for review. [CA] Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler. 30 days to obtain a food handler card.

Lack sanitizer test strips. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing. Facility must know what kind of sanitizer they are using and acquire a right test strips to check the accurate level of sanitizer solution.

Hot running water can't exceed 103F. Food prep sink is at 97F. [CA] Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility except at hand wash sinks (100F - 108F). REPEAT VIOLATION

Paper towel dispensers in the bar area at the hand washing sinks lack single use paper towel dispenser. [CA] Must provide single use paper towel dispenser to properly wash hands with soap, warm water and dry using single use paper towels as required. REPEAT VIOLATION

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

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