Omg! Hookah

Inspector notes: Under the three-compartment sink there are (3) pipes extended below the floor sink/drain. Discussed contamination risk with the Person in charge (PIC). PIC stated they will have it corrected by re-inspection. Must repair all plumbing to a state of good repair prior to next routine inspection

Inspector notes: Observed a gallon of Spectricide pest control spray in the back room near the three-comp sink. Discussed with person in charge (PIC) that pest control can only be applied by a certified pest control specialist and cannot be stored onsite. PIC threw the spray in the dumpster. All pest control for the establishment must be performed by a certified pest control specialist and chemicals for pest control must not be stored onsite. PIC removed pest control chemicals from premises at time of inspection

Inspector notes: Observed live, Germain cockroaches under the sink behind the bar area. Also observed them in the three-compartment sink. Also observed flies in the back. Discussed with person in charge (PIC) that they need a certified pest control specialist. Establishment must be maintained free of pests and all pest control measures must be conducted by a licensed pest control specialist. Must eliminate current pest control problem and obtain pest control from a certified and licensed pest control specialist by re-inspection

Inspector notes: There was no sanitizer test strips at time of inspection. Person in charge (PIC) will order chlorine sanitizer test strip by re-inspection. Test strips are required for any sanitizers used with food contact surfaces. Provide sanitizer test strips prior to re-inspection

Inspector notes: There was no Certified Food Protection Manager (CFPM) on duty at time of inspection. A CFPM is required to be on the premises during all hours of operation

Inspector notes: There was no Certified Food Protection Manager (CFPM) on duty at time of inspection. A CFPM is required to be on the premises during all hours of operation

Inspector notes: There were no paper towels at the hand sink at time of inspection. Person in charge (PIC) provided paper towels at time of inspection. Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing. PIC provided hand drying provision for handwash sink at time of inspection

Inspector notes: There was no label on a bottle of window cleaner at time of inspection. Person in charge (PIC) used a marker to write the name on the bottle at time of inspection. Discussed with PIC that all cleaners and chemicals need a name to reduce risk of contamination

Inspector notes: There was no bleach or test strips available at time of inspection. Person in charge (PIC) shall have a way to sanitize dishes and surfaces. Test strips are required for any sanitizers used with food contact surfaces. Provide sanitizer test strips prior to re-inspection

Inspector notes: There was no Certified Food Protection Manager (CFPM) on duty at time of inspection. A CFPM is required to be on the premises during all hours of operation

Inspector notes: No CFPM onsite at the time of inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation

Inspector notes: Observed "Dubai Chocolate" the PIC stated was from a permitted facility without proper labeling. All packaged food labels must include the following items: (1) the common name of the food, or absent a common name, an adequately descriptive identity statement; (2) If made from two or more ingredients, a list of ingredients and sub-ingredients in descending order of predominance by weight, including a declaration of artificial colors, artificial flavors and chemical preservatives, if contained in the food; (3) an accurate declaration of the net quantity of contents; (4) the name and place of business of the manufacturer, packer, or distributor; (5) the name of the food source for each major food allergen contained in the food unless the food source is already part of the common or usual name of the respective ingredient; (6) except as exempted in the Federal Food, Drug, and Cosmetic Act § 403(q)(3) -(5), nutrition labeling as specified in 21 CFR 101 -Food Labeling and 9 CFR 317 Subpart B Nutrition Labeling; and (7) for any salmonid fish containing canthaxanthin or astaxanthin as a color additive, the labeling of the bulk fish container, including a list of ingredients, displayed on the retail container or by other written means, such as a counter card, that discloses the use of canthaxanthin or astaxanthin

Inspector notes: No self-closing door observed on the men's and women's restroom doors that open directly into food prep or foodservice areas. Provide a self-closing and self-latching mechanism prior to the next routine inspection

Inspector notes: Replace the single perforated ceiling tile above the bar with a smooth, washable ceiling tile. All floors, walls, and ceilings must be maintained and repaired such that it is smooth and easily cleanable. Repair physical facility prior to next routine inspection

Inspector notes: Establishment does not have a probe thermometer onsite to verify food holding temperatures. Properly calibrated probe thermometers are required at all times for monitoring food temperatures. Must provide a probe thermometer for establishment prior to re-inspection

Inspector notes: No sanitizer test strips onsite. PIC stated they are using chlorine sanitizer and ran out yesterday. Test strips are required for any sanitizers used with food contact surfaces. Provide sanitizer test strips prior to re-inspection. Sanitizing using high temperature warewashing machines requires an irreversible measuring device to ensure food contact surfaces reach 160°F. Provide approved irreversible measuring device prior to re-inspection

Inspector notes: No CFPM onsite at the time of inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation

Inspector notes: Observed "Dubai Chocolate" the PIC stated was from a permitted facility without proper labeling. All packaged food labels must include the following items: (1) the common name of the food, or absent a common name, an adequately descriptive identity statement; (2) If made from two or more ingredients, a list of ingredients and sub-ingredients in descending order of predominance by weight, including a declaration of artificial colors, artificial flavors and chemical preservatives, if contained in the food; (3) an accurate declaration of the net quantity of contents; (4) the name and place of business of the manufacturer, packer, or distributor; (5) the name of the food source for each major food allergen contained in the food unless the food source is already part of the common or usual name of the respective ingredient; (6) except as exempted in the Federal Food, Drug, and Cosmetic Act § 403(q)(3) -(5), nutrition labeling as specified in 21 CFR 101 -Food Labeling and 9 CFR 317 Subpart B Nutrition Labeling; and (7) for any salmonid fish containing canthaxanthin or astaxanthin as a color additive, the labeling of the bulk fish container, including a list of ingredients, displayed on the retail container or by other written means, such as a counter card, that discloses the use of canthaxanthin or astaxanthin

Inspector notes: No self-closing door observed on the men's and women's restroom doors that open directly into food prep or foodservice areas. Provide a self-closing and self-latching mechanism prior to the next routine inspection

Inspector notes: Replace the single perforated ceiling tile above the bar with a smooth, washable ceiling tile. All floors, walls, and ceilings must be maintained and repaired such that it is smooth and easily cleanable. Repair physical facility prior to next routine inspection