THE LIONS RESTAURANT & LOUNGE

Observed Raw shrimp thawing at room temperature. CA:Thawing. Except as specified in paragraph 4 of this subsection, time/temperature control for safety food shall be thawed: 1. Under refrigeration that maintains the food temperature at 41°F (5°C) or less; PF or 2. Completely submerged under running water: (i) At a water temperature of 70°F (21°C) or below, PF (ii) With sufficient water velocity to agitate and float off loose particles in an overflow PF, and (iii) For a period of time that does not allow thawed portions of ready-to-eat food to rise above 41°F (5°C), or (iv) For a period of time that does not allow thawed portions of a raw animal food requiring cooking to be above 41°F (5°C), for more than 4 hours including: (I) The time the food is exposed to the running water and the time needed for preparation for cooking PF, or (II) The time it takes under refrigeration to lower the food temperature to 41°F (5°C) PF; 3. As part of a cooking process if the food that is frozen is: (i) Cooked as specified under subsections (5)(a)1 or 2 or (5)(b) or 5(e) of this Rule PF, or (ii) Thawed in a microwave oven and immediately transferred to conventional cooking equipment, with no interruption in the process PF; or 4. Using any procedure if a portion of frozen ready-to-eat food is thawed and prepared for immediate service in response to an individual consumer's order. 5. Reduced oxygen packaged fish that bears a label indicating that it is to be kept frozen until time of use shall be.

Observed in cooler in main kitchen raw beef next to raw fish next to ready-to-eat cake, and raw beef next to raw shrimp during time of inspection.

Observed yellow rice in main kitchen cooler at 47°F during time of inspection. Food was prepared previously and stored longer than 4 hours.

Person in Charge was not present during the time of inspection. CA:There must be a person in charge on the premises of the food service establishment at all times. The person in charge shall ensure compliance with the following: Advised that a designated PIC must be on-site during all hours of operation.

Employee reporting agreement was not observed during the time of inspection. CA:Food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with the Chapter, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food; Pf Advised facility that food employees must be informed of their responsibility to report symptoms and illnesses. A signed employee health reporting agreement should be maintained on file for each employee and made available for review during inspections. Please ensure that all current and future employees complete and sign this agreement to remain in compliance.

Observed multiple live fruit flies near the bar trash area and main kitchen during the time of inspection. CA:(k) Controlling Pests. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by: 1. Routinely inspecting incoming shipments of food and supplies; 2. Routinely inspecting the premises for evidence of pests; 3. Using methods, if pests are found, such as trapping devices or other means of pest control as specified under subsections (6)(e), (6)(m), and (6)(n) of this Rule; Pf and 4. Eliminating harborage conditions. Advised to contact a licensed pest control company for treatment and to provide documentation of service if requested.

Observed bar sanitizer bucket and main kitchen 3-compartment sink sanitizer at 0 ppm quat during time of inspection.

Observed employee cooking while wearing a wristwatch and rings during time of inspection.

Observed permit fee not paid during time of inspection.

Person in Charge was not present during the time of inspection. CA:There must be a person in charge on the premises of the food service establishment at all times. The person in charge shall ensure compliance with the following: Advised that a designated PIC must be on-site during all hours of operation.

Observed expired Certified Food Safety Manager (CFSM) certificate dated 7/15/2025. CA:2. A CFSM certificate which has expired, been revoked or suspended shall not be posted in the food service establishment. COS: PIC posted current and update CFSM for public view.

Employee reporting agreement was not observed during the time of inspection. CA:Food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with the Chapter, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food; Pf Advised PIC that food employees must be informed of their responsibility to report symptoms and illnesses. A signed employee health reporting agreement should be maintained on file for each employee and made available for review during inspections. Please ensure that all current and future employees complete and sign this agreement to remain in compliance.

Observed multiple live fruit flies near the bar trash area during the time of inspection. CA:(k) Controlling Pests. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by: 1. Routinely inspecting incoming shipments of food and supplies; 2. Routinely inspecting the premises for evidence of pests; 3. Using methods, if pests are found, such as trapping devices or other means of pest control as specified under subsections (6)(e), (6)(m), and (6)(n) of this Rule; Pf and 4. Eliminating harborage conditions. Advised to contact a licensed pest control company for treatment and to provide documentation of service if requested.

Observed oxtails thawing in stagnant water in the meat sink. CA:Thawing. Except as specified in paragraph 4 of this subsection, time/temperature control for safety food shall be thawed: 1. Under refrigeration that maintains the food temperature at 41°F (5°C) or less; PF or 2. Completely submerged under running water: (i) At a water temperature of 70°F (21°C) or below, PF (ii) With sufficient water velocity to agitate and float off loose particles in an overflow PF, and (iii) For a period of time that does not allow thawed portions of ready-to-eat food to rise above 41°F (5°C), or (iv) For a period of time that does not allow thawed portions of a raw animal food requiring cooking to be above 41°F (5°C), for more than 4 hours including: (I) The time the food is exposed to the running water and the time needed for preparation for cooking PF, or (II) The time it takes under refrigeration to lower the food temperature to 41°F (5°C) PF; 3. As part of a cooking process if the food that is frozen is: (i) Cooked as specified under subsections (5)(a)1 or 2 or (5)(b) or 5(e) of this Rule PF, or (ii) Thawed in a microwave oven and immediately transferred to conventional cooking equipment, with no interruption in the process PF; or 4. Using any procedure if a portion of frozen ready-to-eat food is thawed and prepared for immediate service in response to an individual consumer's order. 5. Reduced oxygen packaged fish that bears a label indicating that it is to be kept frozen until time of.

Raw ribeye was observed stored next to ready-to-eat food in the prep-top cooler. CA:511-6-1.04(4)(c)1(i)(ii)(iii)(v)(vi)(vii)(viii) - Packaged & Unpackaged Food Separation, Packaging, and Segregation (P, C) (c) Packaged and Unpackaged Food - Separation, Packaging, and Segregation. 1. Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(IV) of this subsection, separating raw animal foods during storage, preparation, holding, and display from: (I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, P and (II) Cooked ready-to-eat food; and P COS:Employee relocated the raw ribeye to a different location in the cooler.

Cooked oxtails were observed at 43°F and cooked wings at 47°F in the cooler. CA:511-6-1.04(6)(f) - Time/Temperature Control for Safety; Cold Holding (P) (f) Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P COS: Employee discarded both the cooked oxtails and wings.

Observed raw tomato slices at 47f, heavy cream at 47 in prep. Prep top is in disrepair.. Advise to throw away all tcs foods and do not use prep top until it is repaired. I observed milk at 48 in bar cooler. Advise to cool down immediately or discard. Advised to have all refrigeration serviced.

I observed chicken thawing in vegetable prep sink. Wash, rinse and sanitize vegetable prep sink. Only use vegetable prep sink for prepping vegetables.

I observed beef, chicken and fish being thawed in stagnant water. If you are going to thaw this way also use running water.

I observed hose in mop sink without a backflow device.