Health Report #102833

Establishment Name: Slurping Turtle
Report Date: 06/17/2015
Violation Type Violation Category Violation Items Violation Locations Violation Problems Violation Comments
Critical Common Name Working containers-toxics sanitizer N/A Not labeled as to content Observed unlabeled chemical spray bottle hanging in bar area (most staff unsure what was in bottle). All chemicals must be properly labeled at all times for proper identification. Pic corrected by properly labeling spray bottle at time of inspection (spray bottle was identified as sanitizer). Violation corrected
Critical Cooling Methods Food item(s) cooled prep area prep table Improperly Covered Observed covered pan of freshly cooked chicken breasts in drawer cooler on prep line. Chicken has been in cooler for 2. 5 hours (per staff) and had an internal food temperature of 65f. Please remember to utilize shallow pans and leave foods uncovered when actively cooling. Corrected by educating staff on proper cooling methods at time of inspection. Violation corrected.
Critical Equipment, Food-Contact Surfac Food-contact surface(s) Equipment can openers prep area can opener Soiled Observed can opener blade in prep area soiled with dried on food debris. All can openers must be washed, rinsed and sanitized every 24 hours and must be clean to sight and touch. Pic corrected by sending can opener through dishmachine at time of inspection. Violation corrected
Critical Ice Used as Exterior Coolant, Ice ice bin Used as a cooling medium Bar staff are utilizing one of the ice chest bins for cooling drink mixers (juices, mixes, bottles) and same ice is being used for customer drinks. Ice that is used for cooling packaged food or drink containers cannot be reused for customer food. To correct, need to install a separator/divider in ice bin which clearly separates customer ice or place drink mixers in another bar cooler. I will check on this item at follow up inspection. Correct within 10 days. ,
Critical Manual and Mechanical Warewash Chlorine solution concentration three compartment sink Below 50 ppm Observed staff not sanitizing glasses properly as i measured 10-20 ppm of chlorine in bar 3 compt sink. Staff need to sanitizing in bar area as per manufacturers directions on sanitizer packet (100ppm). Pic corrected by remixing sanitizer compt to 100ppm at time of inspection. Violation corrected.
Critical Potentially Hazardous Food (Ti Cold food item(s) cooking/preparation area counter Stored above 41 degrees F Observed pan of cooked pork loin on counter in prep area with internal food temperature of 64f (staff stated that pork has been on counter for 2. 5 hours). Do not store phf at room temperature. All phf must be held at 41f or below at all times. Pic corrected by discarding pork at time of inspection. Violation corrected. , observed bowl of fresh garlic stored on edge of prep unit cooler on main prep line with internal food temperature of 65f. Please remember that fresh garlic is considered potentially hazardous and must be kept at 41f or below at all times. Pic corrected by discarding garlic at time of inspection. Violation corrected.
Critical Separation Poisonous/toxic material(s) N/A Stored over/with Food Observed chemical spray bottle stored on edge of liquor bottle shelf in bar area. All chemicals/toxics must be stored below and away from all food and single service items at all times to help prevent potential contamination. Pic corrected by relocating chemical bottle to chemical storage area at time of inspection. Violation corrected
Critical Preventing Contamination from Ready-to-eat food(s) entire establishment Handled with bare hands Observed several employees in restaurant handle rte foods with bare hands (one food prep employee was slicing and handling sushi grade fish with bare hands, a different food prep employee was handling and topping rte entrees with bean sprouts with bare hands, and 2 different servers were garnishing and topping rte entrees with bare hands in server station area). Food employees shall not handle rte foods with bare hands and shall utilize proper utensils and plastic gloves as required. Pic needs to train all staff on proper glove use immediately. I will check on this item at follow up inspection. Correct within 10 days. ,
Critical When to Wash Employee(s) entire establishment Did not wash hands Before handling ready to eat foods Several employees in restaurant did not wash their hands before changing tasks or handling food on prep line, cooking line and server station areas. Please remember that poor employee hygiene is a significant cause of foodborne illness transmission. Need to train employees on proper handwashing procedures (including how and when) as soon as possible. I will follow up on this violation to ensure compliance. Correct within 10 days. ,
Critical Potentially Hazardous Food (Ti Cold food item(s) cooking/preparation area display case Stored above 41 degrees F Observed all fresh sushi grade fish and sashimi in sushi display cooler in prep area with internal food temperatures of 50-65f. Cooler was functioning correctly, but display cooler doors were open at time of inspection. All phf must be kept at 41f or below at all times. Please ensure cooler doors are kept tightly shut in between uses. Pic corrected by discarding all sushi and sashimi at time of inspection. Violation corrected. , observed pans of rte bean sprouts, cut leafy greens and raw shell eggs in double pan at end of prep line with internal food temperatures of 49-55f (ice has melted). All phf must be stored at 41f or below at all times. Recommend keeping all cold food items in prep top unit. If using ice to supplement cooling temperatures, need to change ice often. Pic corrected by discarding all bean sprouts, leafy greens and eggs at time of inspection. Violation corrected.
Normal Cleaning Ventilation Systems, Ventilation system cooking/preparation area ventilation hood Not clean Observed several ventilation filters in cooking area soiled with grease and debris. To correct, please clean now and on a more frequent schedule
Normal Cleaning, Frequency and Restri Physical facilities/structures floors dry storage area floor With accumulation of debris Observed basement dry storage room floor (including under food shelves) with an accumulation of food debris. To correct, please clean now and on a more frequent schedule.
Normal Designated Areas Locker(s)/employee storage area(s) prep area shelf Contaminates Utensils Observed employee purse stored directly on top of clean knives on bottom shelf of prep table at end of prep line (near wic). All employee belongings must be stored in an area of kitchen which cannot possibly contaminate food or single service items. Pic corrected by relocating employee belongings to approved location at time of inspection. Violation corrected
Normal Good Repair and Proper Adjustm Equipment components prep area reach in cooler In poor repair broken Observed interior door gaskets on several reach in coolers in prep area in poor repair (broken). To correct, please inventory all coolers and replace damaged gaskets as soon as possible.
Normal Intensity N/A bar N/A Observed low light intensity at handsink/end of bar in basement bar area. To correct, please provide more light intensity as soon as possible
Normal Nonfood-Contact Surfaces Nonfood contact surface(s) prep area drawer(s) With accumulation of debris Observed interior surfaces behind all drawer coolers on prep line with an accumulation of food debris. To correct, please clean now and on a more frequent schedule