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Establishment: 19386 - EAST RESTAURANT Inspection Date: 05/17/2022 Inspection Purpose: REGULAR Status: Failed: 13 Critical, 15 Non-critical violations
Violations:
2-102.11.(C).(1).(4-16) - Person In Charge could not respond correctly to questions regarding areas of knowledge dealing with food handling.
2-102.12 - No Certified Food Protection Manager.
2-401.11 - Food employee is eating, drinking, or using any tobacco where the contamination of exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES; or other items needing protection can result.
5-205.11.(A) - Hand wash facility not accessible.
3-202.15 - Food packages are not in good condition and do not protect the integrity of the contents.
3-302.11.(A).(2) - Different types of Raw animal foods are not stored in a way to prevent cross contamination with each other during storage, preparation, holding, or display.
4-501.112 - Unacceptable hot water sanitization temperature(s) for mechanical ware washing.
4-601.11.(A) - Equipment food-contact surfaces and utensils are not clean to sight and touch.
3-501.14.(A) - Cooked Potentially hazardous food not cooled to the proper temperature within the proper time periods per code.
3-501.17.(D) - Date marking system used at the Eating Establishment does not meet the criteria list in code.
3-501.19.(A) - No written procedures maintained or available at the facility for food to be held with time as the only control.
3-501.19.(B).(1).(2).(3) - Ready to Eat PHF held before cooking or display, or held for sale or service beyond the 4 hours.
3-501.19.(C).(4).(5) - Cold Food not discarded when temperature exceeds 70 F or cooked and served, at any temperature if Ready-to-Eat and not discarded after 6 hours from point in time when the Food is removed from 41 F.
7-207.11.(B).(2) - Medicines that are for the employees' use are not located so as to prevent the contamination of FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES.
4-204.112.(B).(C) - Cold or hot holding not equipped with integral or permanently fixed temperature measuring device.
6-202.15 - Outer openings are not protected from the entry of insects or rodents.
6-501.111.(D) - Pests found on premises due to not eliminating harborage conditions.
6-501.112 - Dead or trapped birds, rodents, or insects not removed from control devices and the premises at a frequency that prevents their accumulation, decomposition, or the attraction of pests.
3-305.11 - Food not protected from contamination during storage.
3-304.14.(B).(1) - Wiping cloths used for wiping counters and other equipment surfaces not held between uses in a chemical sanitizer.
3-304.12 - Improper between-use storage of in-use utensils.
4-903.11.(A).(C) - Single service/ single use items improperly stored or kept in the original package or stored by using other means that afford protection from contamination until used.
4-202.11 - Multiuse food contact surfaces are not properly designed and constructed.
4-603.14 - Equipment food contact surfaces and utensils are not being effectively washed.
4-204.116.(B) - Manual ware washing equipment using hot water sanitization, a rack or basket is not provided to allow complete immersion of equipment and utensils into the hot water.
5-501.110 - Refuse, Recyclables, and Returnables accessible to insects / rodents.
6-501.12 - The physical facilities are not clean.
6-303.11 - Insufficient lighting provided.