Observations and corrective actions

Inspector remarks

*** POST BOTH PAGES OF THIS INSPECTION REPORT IN A LOCATION THAT IS CONSPICUOUS TO CONSUMERS *** Placards are issued to the establishment as part of the inspection process. It is VOLUNTARY to post the placards.

Inspector: Shinghang Chan · Corrected on site: 2 · Repeat violations: 3

Observations and corrective actions

Inspector remarks

*** POST BOTH PAGES OF THIS INSPECTION REPORT IN A LOCATION THAT IS CONSPICUOUS TO CONSUMERS *** Placards are now issued to the establishment as part of the inspection process. It is VOLUNTARY to post the placards. For any questions regarding this inspection report feel free to contact the city call center at 311. PIC signed paper copy.

Inspector: Ruben Lara · Corrected on site: 4 · Repeat violations: 7

Observations and corrective actions

Inspector remarks

*** POST BOTH PAGES OF THIS INSPECTION REPORT IN A LOCATION THAT IS CONSPICUOUS TO CONSUMERS *** Placards are now issued to the establishment as part of the inspection process. It is VOLUNTARY to post the placards. For any questions regarding this inspection report feel free to contact the city call center at 311. PIC signed paper copy.

Inspector: Ruben Lara · Corrected on site: 5 · Repeat violations: 3

Observations and corrective actions

Inspector remarks

Item #2 The prep unit is not maintaining temperature control at or below 41 degrees F for items in the unit. These items can be cooled rapidly to 41 degrees F. They must be discarded at the end of the service day. Have the unit repaired to operate properly. A thermometer must be placed in the warmest part of refrigeration to quickly assess the operation temperature of the unit. The missing thermometer might have queued you to the issue before the temperature of food became to warm. Item #10 Wash, rinse, and allow to air dry all dishware. Inspect dishware prior to putting out for use. Return to the wash cycle if there is any visible dirt, food, or other debris to sight or touch. Item #24 Shell stock tags are used to back track oysters to the harvesting sight. The procedures for keeping those tags with the oysters that were harvested in a container are explicit. It is to remain with those oysters until the last one out of that container is sold, or consumed. Only then will the tag be removed, dated with the date the last oyster was consumed or sold. It is to be maintained in chronological order for 90 days. The 90 days is for Hepatitis A which may take 90 days to show in individuals eating the oyster. Item #38 Time/temperature controlled for safety food, slacking. Food temperature at 5 degrees Celsius (41 degrees Fahrenheit) or less. The preferred method is cold holding thawing food at or below 41 degrees Fahrenheit. Other methods include: submerging food completely under continuously running cool (70 degrees Fahrenheit) with enough force to dislodge particulates; thawing in a microwave and immediately placed in cooking equipment to bring to a full cook; cooking it from frozen to fully cooked; and using any procedure if a portion of frozen ready-to-eat food is thawed and prepared for immediate service in response to an individual consumer's order. Frozen Reduced Oxygen Packaged fish must be removed from the package prior to thawing if thawed under refrigeration or using continuously running water and cooked immediately after thawing. Item #39 Items must be allowed to drain and to air-dry before being stacked or stored. Stacking wet items such as pans prevents them from drying and may allow an environment where microorganisms can begin to grow. Cloth drying of equipment and utensils is prohibited to prevent the possible transfer of microorganisms to equipment or utensils.

Inspector: John Payelle · Corrected on site: 0 · Repeat violations: 0

Observations and corrective actions

Inspector remarks

Item #9 Raw animal food must not be stored above any ready-to-eat foods. Raw animal foods must be stored with the higher cooking temperature stored below the lower cooking temperature. This order of stacking is due the temperatures and cooking level required to kill the bacteria associated with the different types of foods. Ready-to-eat is generally safe to give to the public without the need to kill off any bacteria so they must not be contaminated by a food requiring cooking to kill the bacteria. Use proper stacking order in storage. Item #9 and 39. The surface of a utensil that usually comes into contact with bare hands is considered a unclean surface. It must remain out of the food product. You can store the ice scoop in a clean protected location or with the handle out of the ice.

Inspector: John Payelle · Corrected on site: 0 · Repeat violations: 0

Observations and corrective actions

Inspector: John Payelle · Corrected on site: 0 · Repeat violations: 1