Shark Peruvian Cusine

Inspector notes: Prep sink was observed leaking when in use during time of inspection.

Inspector notes: Raw chicken was observed stored above ready-to-eat food onions in the walk-in refrigerator. Raw animal foods must be separated from raw ready-to-eat food such as vegetables during storage. -Raw animal foods were not stored properly to prevent cross-contamination (raw chicken over raw calamari). Except when combined as ingredients, different types of raw animal foods must be separated from each other during storage by using separate equipment or arranging each type of food in equipment so that cross contamination of one type with another is prevented.

Inspector notes: The date when the last shellfish was used from the bag must be noted on the shellfish tag. PIC informed.

Inspector notes: The presence of small flies is not controlled as evidenced by live insects observed in upstairs bar. The presence of insects, rodents, and other pests must be controlled by routinely inspecting the premises for evidence of pests, using acceptable methods to control pests, eliminating harborage conditions, and routinely inspecting incoming shipments of food and supplies.

Inspector notes: Knifes were stored in between table and prep unit in between uses. During pauses in food preparation, utensils must be stored on a clean surface or in a clean, protected location.

Inspector notes: Welded metal at warewashing drain board top of basin for 3 bay sink was observed in poor repair. Equipment to be in good repair and proper adjustment.

Inspector notes: The non-food contact surfaces of the fanguards in the walk-in cooler have an accumulation of dust, dirt, food residue, and other debris.

Inspector notes: Various parts of the floor in the kitchen were observed in poor repair. The physical facilities must be maintained in good repair.

Inspector notes: No light was operational in walk-in cooler during time of inspection.

Inspector notes: Food contact surfaces of the ice machine in kitchen were observed with an accumulation of black residue. The food contact surfaces of equipment must be clean to sight and touch. Unit must be thoroughly cleaned and sanitized prior to use. Ice was voluntarily disposed of.

Inspector notes: Prep sink was observed leaking when in use during time of inspection.

Inspector notes: Raw chicken was observed stored above ready-to-eat food lettuce in the walk-in refrigerator. Raw animal foods must be separated from raw ready-to-eat food such as vegetables during storage.

Inspector notes: The chlorine sanitizer concentration for the sanitizing cycle of the dishwasher was 0 parts per million (ppm). Chlorine sanitizing solutions must be between 50-100 ppm. Establishment to use 3 bay sink to sanitize dishes.

Inspector notes: Food contact surfaces of the ice machine in kitchen were observed with an accumulation of black residue. The food contact surfaces of equipment must be clean to sight and touch. Unit must be thoroughly cleaned and sanitized prior to use. Ice was voluntarily disposed of.

Inspector notes: Various foods in the walk-in cooler were observed not marked with the date of preparation. Ready-to-eat time/temperature control for safety (TCS) foods prepared in the establishment and held for more than 24 hours must be marked with the date of preparation.

Inspector notes: Working containers used for storing chemicals taken from bulk supplies were not marked with the common name of the chemical.

Inspector notes: Proper cooling methods were not used for time/temperature control for safety (TCS) foods. Bags of rice were observed in the lowboy in containers greater than four inches deep temping at 55 degrees Fahrenheit. Food was placed into shallower container and placed into walk-in freezer to blast chill.

Inspector notes: Calamari was observed thawing on the bottom prep table. Time/temperature control for safety (TCS) foods must be thawed in one of the following manners: under refrigeration (41 degrees Fahrenheit or less); completely submerged under running water; as part of the cooking process; or in the microwave if cooked immediately after thawing.

Inspector notes: Vacuum packaged salmon and tuna were observed intact in packaging at 40 and 41 degrees Fahrenheit. Vacuum packaged fish products must be completely removed from the packaging prior to thawing. Proper thawing methods were reviewed and ROP fish packages were voluntarily disposed of.

Inspector notes: The presence of small flies is not controlled as evidenced by live insects observed in upstairs bar. The presence of insects, rodents, and other pests must be controlled by routinely inspecting the premises for evidence of pests, using acceptable methods to control pests, eliminating harborage conditions, and routinely inspecting incoming shipments of food and supplies.

Inspector notes: Management's plan for assessing, monitoring, and controlling foodborne disease hazards is inadequate. The Person in charge did not assure compliance with critical code requirements.

Inspector notes: Soap was not available at various hand-washing sinks. Hand-washing sinks must be provided with a supply of hand cleaning liquid, powder, or bar soap.

Inspector notes: The warewashing area does not have a hand-washing sink that is conveniently located and/or readily accessible. Hand-washing sinks must be located to allow convenient use by employees in food preparation, food dispensing, and ware-washing areas.

Inspector notes: The date when the last shellfish was used from the bag must be noted on the shellfish tag. PIC informed.

Inspector notes: -Cooked mussels were observed at 51 degrees Fahrenheit in prep unit. Foods were assessed and placed with ice and cold water to blast chill. -Cooked potatoes, salsa, and cooked asparagus were observed at 50-51 degrees Fahrenheit in prep unit. Foods were assessed and placed into freezer to blast chill. Unit was observed at 49 degrees Fahrenheit.

Inspector notes: Wet wiping cloths are not stored in a chemical sanitizer between uses. Wet wiping cloths must be stored in a chemical sanitizer at the appropriate concentration.

Inspector notes: Knifes were stored in between table and prep unit in between uses. During pauses in food preparation, utensils must be stored on a clean surface or in a clean, protected location.

Inspector notes: Prep unit was observed at 49 degrees Fahrenheit. Unit was taken out of service during time of inspection for foods that require refrigeration for food safety.

Inspector notes: Welded metal at warewashing drain board top of basin for 3 bay sink was observed in poor repair. Equipment to be in good repair and proper adjustment.

Inspector notes: The non-food contact surfaces of the fanguards in the walk-in cooler and the exterior of tabletop hot holding units have an accumulation of dust, dirt, food residue, and other debris.

Inspector notes: The floors under equipment in the kitchen have an accumulation of soil residue and/or food debris. The physical facilities shall be cleaned as often as necessary to keep them clean.

Inspector notes: Various parts of the floor in the kitchen were observed in poor repair. The physical facilities must be maintained in good repair.

Inspector notes: Employees' clothing or other personal belongings were observed stored on dry ingredient rack with food. Lockers or other suitable facilities shall be used for the orderly storage of employees' clothing and other possessions.

Inspector notes: No light was operational in walk-in cooler during time of inspection.

Inspector notes: Raw animal foods (such as raw chicken) were observed stored above ready-to-eat foods (such as lemons and tomatoes) in the walk-in refrigerator. Raw animal foods must be separated from raw ready-to-eat food such as vegetables during storage.

Inspector notes: Proper cooling methods were not used for time/temperature control for safety (TCS) foods. Per interview of chef, cooked potatoes were placed in the cookline prep unit in a 6 inch, 1/3 hotel pan. Food was recently cooked; food was placed onto sheet pan and into freezer to blast chill. Staff informed that cooked foods placed into cookline prep units must be cooled to 41 degrees Fahrenheit or below prior to placing in cold holding prep units. Cooling guidance provided during time of inspection.

Inspector notes: The consumer advisory provided does not disclose the foods on the menu that are raw or undercooked. Per PIC, menu revision is in process.

Inspector notes: The non-food contact surfaces of the ice machines in the bar areas have an accumulation of orange and black residue.

Inspector notes: 1. Salt on the line was observed with a dead cockroach carcass 2. Sweet potatoes were observed in direct contact with rodent droppings and gnaw marks 3. Dry storage shelf in kitchen was observed with various foods in cardboard boxes with live cockroach activity and an accumulation of cockroach fecal excretion 4. Bus buckets of cornmeal were observed with live cockroach activity All adulterated foods were voluntarily disposed of.

Inspector notes: Food contact surfaces of upstairs bar ice machine and knives in knives drawer were observed with an accumulation of food and debris. The food contact surfaces of equipment must be clean to sight and touch. Ice machine was taken out of service to be cleaned and sanitized; ice was voluntarily disposed of. Knives were cleaned and sanitized during time of inspection.

Inspector notes: Management's plan for assessing, monitoring, and controlling foodborne disease hazards is inadequate. The Person in charge did not assure compliance with critical code requirements.

Inspector notes: The establishment does not have a written procedure for cleaning vomit and diarrhea. State guidance provided to site.

Inspector notes: The hand-washing sink in the kitchen was lacking paper towels.

Inspector notes: 1. Shellstock (clams [raw, with shells intact]) located in (freezer) did not have the proper identification tags. Shellstock tags must remain attached to the container in which the shellstock are received until the container is empty. 2.Shellfish tags must be maintained for 90 days in chronological order and the date when the last shellfish was used from the bag must be noted on the shellfish tag.

Inspector notes: Various foods in multiple food prep units were observed held at 47-70 degrees Fahrenheit. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. 1. Fish was observed beyond fill line and was prepared and placed in prep unit yesterday; fish was voluntarily disposed of. 2. Per interview with PIC, other foods were prepared recently today. Foods were placed onto sheet pans to blast chill and/or placed with ice to continue cooling process.

Inspector notes: The consumer advisory provided does not disclose the foods on the menu that are raw or undercooked.

Inspector notes: Working containers used for storing chemicals taken from bulk supplies were not marked with the common name of the chemical.

Inspector notes: Proper cooling methods were not used for time/temperature control for safety (TCS) foods: 1. Cooked mussels and clams were observed in large round cambro buckets in prep unit and walk-in cooler. Foods were placed into smaller containers with ice to continue cooling process. 2. Various cooked foods were observed on the cookline in prep units at ranging temperatures of 47-63 degrees Fahrenheit in 1/6 pans, 6" deep. Foods were placed onto shallower pans and placed into freezer to blast chill. PIC informed that cooked foods are to be cooled prior to placing in cold hold units.

Inspector notes: 1. The presence cockroaches is not controlled as evidenced by live insects observed during time of inspection, cockroach carcasses (on and/or in food, exterior of food containers and equipment), and contaminated foods with contact of cockroach excretion. 2. The presence of rodents is not controlled as evidenced by rodent droppings (on floor, on nonfood contact surfaces of prep table shelves and in direct contact with food) and gnawed sweet potatoes. The presence of insects, rodents, and other pests must be controlled by routinely inspecting the premises for evidence of pests, using acceptable methods to control pests, eliminating harborage conditions, and routinely inspecting incoming shipments of food and supplies. Pest Control services arrived during time of inspection. -Establishment must have immediate corrective action to eliminate and/or control pest activity. -Establishment must have a full evaluation from a commercial pest control company including: initial assessment with pest technician findings, plan of action for the elimination and/or control of pests, frequency of treatment, and plan for preventive maintenance.

Inspector notes: An open employees' beverage container was observed stored on shelf in cookline. Employees shall not drink from open beverage containers in order to prevent contamination of their hands, the container, and exposed food.

Inspector notes: The door to the outside, located in the basement, is not tight-fitting. Outer openings of a food establishment must be protected against the entry of insects and rodents by tight-fitting doors.

Inspector notes: Isopropyl alcohol was observed on cookline and in food prep areas. Per interview of staff, isopropyl alcohol is used as a flame stimulating garnish on food dishes. PIC informed to cease use.

Inspector notes: Knives were observed stored on an unclean surface (in between prep unit and table) between uses. During pauses in food preparation, utensils must be stored on a clean surface or in a clean, protected location.

Inspector notes: The non-food contact surfaces in between cookline equipment and prep area tables and drawers have an accumulation of food residue, and other debris.

Inspector notes: Employees' personal belongings were observed stored in the cookline area. Lockers or other suitable facilities shall be used for the orderly storage of employees' clothing and other possessions.

Inspector notes: Shellstock did not have the proper identification tags. Shellstock tags must remain attached to the container in which the shellstock are received until the container is empty. Shellstock tags are kept on-site but must remain with the stock. They must then be filed (in order) and kept for 90 days.

Inspector notes: Spray bottles used for storing chemicals taken from bulk supplies were not marked with the common name of the chemical.

Inspector notes: Proper cooling methods were not used for time/temperature control for safety (TCS) foods. Sauce was placed hot in the refrigerator in a container greater than four inches deep. Sauce was divided into shallow pans to complete the cooling process. Proper cooling methods must be monitored.

Inspector notes: Walk-in cooler does not have light. Lightbulb has been ordered.

Inspector notes: The ice scoop is stored on an unclean surface (top of the ice machine) between uses. A knife was observed stored between prep sink and the wall. During pauses in food preparation, utensils must be stored on a clean surface or in a clean, protected location.