Piglet & Gets Conditional Pass on Health Inspection

Mice produce 50 droppings daily containing Salmonella and hantavirus. Cockroaches carry 33 bacteria types and 6 parasitic worms. Rats spread plague and leptospirosis.

REMOVE evidence of rodents from facility and CLEAN AND SANITIZE affected areas. MONITOR for activity and continue regular pest control services. INSPECT facility for entry points and seal any found with a durable repair (do NOT use spray foam). - Observed a few old, dusty rodent droppings on the floor behind the oven under the right side of the hood and on the floor between the middle bar cooler against the back wall and the pillar next to it in the narrow space with other debris/dust. * Inspect

Temperature abuse causes 63% of foodborne outbreaks. Clostridium perfringens multiplies rapidly between 70-120°F. Listeria grows even at refrigeration temperatures.

REPAIR both prep coolers in the kitchen to cold hold at 41F or below in ALL parts of the unit. UNTIL repaired, do not use units that are holding >41F. Adjust defrost cycles as need to ensure foods do not enter the temperature danger zone above 41F. CONTACT INSPECTOR for reinspection once this item has been corrected. - Observed kimchi and mushrooms at 45-46F in the top part of the prep cooler (with flip top) closest to the pass through window, ambient of the top part of the unit measured at 46-5

Improper storage allows pest access and temperature abuse. Food on floor contacts contaminated water during cleaning. Expired foods cause illness.

CONTAINERIZE open sacks of dry goods such as flour or sugar. - Observed an open sack of bulk ingredient taped closed in the dry storage area.

Dirty surfaces harbor pests and serve as bacteria reservoirs. Accumulated grease and food debris attract cockroaches and rodents.

- Observed grease accumulation on hood filters. - Observed grease accumulation on speed rack and floor/surfaces nect to deep fryers. - Observed debris accumulation under front bar counter behind soda gun holder.

Without sanitizer, wiping cloths become bacteria breeding grounds. One contaminated cloth can spread pathogens to every surface it touches.

SECURE all flexible drainage lines observed in the bar area to a rigid structure so that they drain, through a minimum 1 inch air gap, properly into the floor sinks below. Drain lines should not be sitting directly inside of the floor sinks as observed on this date in the bar area.

Without sanitizer, wiping cloths become bacteria breeding grounds. One contaminated cloth can spread pathogens to every surface it touches.

SECURE all flexible drainage lines observed in the bar area to a rigid structure so that they drain, through a minimum 1 inch air gap, properly into the floor sinks below. Drain lines should not be sitting directly inside of the floor sinks as observed on this date in the bar area.