Perl by Chef Ip

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed various employees touching and plating ready to eat foods with bare hands. Employee 1 touching and plating dry fruit for raw tuna in bar area. Employee 2 cutting and plating avocado for salad in kitchen area. Advised manager that employees must not touch ready-to-eat food with their bare hands and gloves or utensils must be used to eliminate potential contamination.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken stored over bread. Located on food cart in kitchen area.

Intermediate - Handwash sink used for purposes other than handwashing. Observed employee fill pot with water from hand washing sink in upstairs prep area.

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Discussed and emailed form to operator.

Intermediate - No soap provided at handwash sink. Located in bar area.

Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed establishment conducting reduced oxygen packaging for various raw meats without a HACCP plan approved by the Division of Hotels and Restaurants. All were stored walk in cooler dated between 7/22/25- 7/26/25. Advised that establishment would need to apply for HACCP plan and cease practice until approved. Stop sale issued for All meats with date exceeding 48 hrs.

Basic - Observed plastic bowl with no handle used to dispense cooked rice. **Repeat Violation**

Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. Observed establishment conducting reduced oxygen packaging for various raw meats without a HACCP plan approved by the Division of Hotels and Restaurants. All were stored walk in cooler dated between 7/22/25- 7/26/25. Advised that establishment would need to apply for HACCP plan and cease practice until approved. Stop sale issued for All meats with date exceeding 48 hrs.

Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw chicken thawing at room temperature. Raw Chicken was located on food cart in kitchen area.

Basic - Clean pots and pans not stored inverted or in a protected manner. **Repeat Violation**

Basic - Equipment in poor repair. Observed reach in cooler gaskets torn.

Basic - Food stored on floor. Observed cases of oil on floor in kitchen area and near walk in cooler.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Located between sink and reach in cooler.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.

Basic - Observed In-use tongs stored on stove door handle between uses.

Basic - Observed avocados not washed prior to preparation and plating.

Employee Health Policies Present

Hands Clean and Properly Washed

Required Records Available; Shellstock Tags/Labels

Potentially Hazardous Food Held at Proper Temperature

Proper Hot and Cold Holding Temperatures

Warewashing Facilities Maintained and Used

Personal Cleanliness

Toilet Rooms Maintained

Hands Clean and Properly Washed

Required Records Available; Shellstock Tags/Labels

Warewashing Facilities Maintained and Used

Approved Thawing Methods Used

High Priority - Non-food grade paper/paper towel used as liner for food container. Observed non-food grade paper towels lining pan of cut lettuce. **Repeat Violation**

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Manager printed form and instructed employees to sign at time of inspection. **Corrected On-Site**

Intermediate - Nonfood-grade basting brush used in food.

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Bowl or other container with no handle used to dispense food. Observed cup with no handle being stored in container of pine nuts, flour,and rice. **Repeat Violation**

Basic - Clean pots and pans not stored inverted or in a protected manner. **Repeat Violation**

Basic - Food stored on floor. Observed cases of oil being stored on floor in upstairs prep area. **Repeat Violation**

Basic - In-use tongs stored on equipment door handle between uses. Located on stove door. **Repeat Violation**

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Repeat Violation**

Basic - In-use wet wiping cloth/towel used under cutting board.

Hands Clean and Properly Washed

Adequate Handwashing Facilities Supplied and Accessible

Required Records Available; Shellstock Tags/Labels

Warewashing Facilities Maintained and Used