LUNGO

Rodent dropping observed in the water heater area. No food or food contact surfaces contamination observed. [CA] Clean and sanitize area of old droppings. Seal gaps in facility to prevent entry. Maintain ongoing pest control service.

Liquid waste from ice storage drains into a container. [CA] Liquid waste must drain into a floor sink or other approved type of receptor.

Opening observed on ceiling above the back door. Gap observed above dry storage in dining area. [CA] Repair holes in structure and maintain in good repair to prevent pest harborage.

The following PHF measured at improper holding temperature: noodles (72F) held at prep surface for less than 2h. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] PHF was relocated to the walk in.

At the front counter, observed gaps in the following areas: underneath counter-top/bar top, and interior edges of cabinets. In the kitchen area, observed gaps in the following areas: wall separating prep sink and mop sink, around conduits and wiring, and around wall mounted equipment. [CA] Ensure all gaps, cracks, crevices, and holes are sealed to prevent possible harborage of vermin.

1) Pressurized cylinders are not securely fastened to a rigid structure.[CA]Pressurized cylinders shall be securely fastened to a rigid surface. 2) Cardboard is reused to line shelves under the cook line. [CA] Discontinue the reuse of cardboard and instead of material that is smooth, durable, and easily cleanable.

Employee observed manually warewashing utensils and equipment at the three compartment sink but did not complete the sanitizing step. [CA] Manual warewashing shall be accomplished by using a three-compartment sink where the utensils are first precleaned, washed with hot soapy water, rinsed with hot water, sanitized with an approved method, and air dried. Use 1 TBS of bleach (5.25%) per 1 gal. of water for chlorine solution (100 PPM). Use 1 tbs of quaternary ammonium (10%) per 2 gal. of water for quaternary ammonium (200 PPM). [COS] Guided employee on how to prepare proper sanitizer solution and had employee sanitize the previously washed food contact equipment. Provided manual warewashing hand out to employe.

Facility's Environmental Health Permit expired on 12/31/24. [CA] A food facility is required to have a valid Health Permit to operate. A 48-hour notice to renew Health Permit is issued. See comments section at end of report.

1) Leak observed on drain pipes under the three compartment sink. 2) Hot water handle for the three compartment sink is in disrepair where it cannot be shut off. 3) The cold water handle for the hand wash sink located in the back kitchen is in disrepair where it does not turn on. [CA] Repair issues and maintain all plumbing in good repair.

Handwash sink at the front prep area had water measured at a maximum temperature of 67F. [CA] Handwashing facilities shall be equipped to provide hot water minimum 100°F water under pressure for a minimum of 15 seconds.

1) A valid food safety certificate for managers is not available. [CA] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have at least one valid Food Safety Certificate available for review. 2) Food handler cards for employees are not available for review. [CA] All employees that handles, prepares, or serves food shall have a valid food handler card available within 30 days from their date of hire.