Gibson's

Frozen food was thawed the wrong way.

Inspector’s note: Observed frozen shrimp thawing under running water, not fully submerged. Instructed to thaw tcs food items under running water such that loose particles are agitated and removed in overflow and maintain.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Observed ventilation hood cover above dish machine on the 2nd floor warewashing area soiled with dust debris, heavily bent and no longer easily-cleanable. Instructed to repair or replace 2nd floor warewashing area ventilation hood cover and maintain all physical facilities in easily-cleanable.

Not enough equipment, or the wrong method, to cool and hold food at safe temperatures.

Inspector’s note: Improper cooling method of thick soup that is kept tightly covered in a large 20 quart container in walk-in cooler. Instructed to use smaller containers and cover loosely to facilitate cooling down. Priority foundation 7-38-005.

Food wasn’t labeled or wasn’t in its original container.

Inspector’s note: Bulk food not labeled, (sugar, salt....) instructed to instructed to label.

Insects, rodents, or animals were present, or the building wasn’t sealed against them.

Inspector’s note: Fly traps mounted above food prep tables, instructed to remove. No insect control devices can be placed above open food nor clean utensil.

Staff personal cleanliness was inadequate.

Inspector’s note: Food handlers not wearing hair restraints, instructed to wear.

No approval obtained for a specialized processing method.

Inspector’s note: No variance on site for vacuum packaging raw meat, found 2 lbs of portioned 6-7 oz raw beef in walk-in cooler that was vacuumed packaged on site for more than 48hrs. No package date on bags. Instructed manager to discontinue using vacuum packaging machine until obtaining proper variance for the office of CDPH. food discarded valued at $200.

Food wasn’t labeled or wasn’t in its original container.

Inspector’s note: Bulk food container ( salt ) not labeled, instructed to label and maintain.

Clean utensils, equipment, or linens weren’t stored and handled properly.

Inspector’s note: Deli cups not air dried after washing and staking, Instructed to air dry.

Food wasn’t labeled or wasn’t in its original container.

Inspector’s note: Bulk food not labeled ( flour, salt...) instructed to label.

Insects, rodents, or animals were present, or the building wasn’t sealed against them.

Inspector’s note: Found about 40 live fruit flies at 2nd FL kitchen, instructed to eliminate insects activity, pest control service recommended. Priority foundation violation 7-38-020 (A)

In-use utensils weren’t stored properly.

Inspector’s note: Ice scoop placed in ice bin above ice cubes, instructed to keep off cubes.

Clean utensils, equipment, or linens weren’t stored and handled properly.

Inspector’s note: Multi-use utensils not air dried after washing, found several deli cups stack while wet.

Clean utensils, equipment, or linens weren’t stored and handled properly.

Inspector’s note: Observed a staff member drying wine glasses with a cloth towel, instructed not use cloth in drying utensils.

Food wasn’t labeled or wasn’t in its original container.

Inspector’s note: Observed no labels for bulk storage containers (flour and sugar) in the kitchen on the 2nd floor. Instructed person in charge all bulk and working food ingredient containers must be labeled with contents name.

Equipment or surfaces were in poor repair or made of material that can’t be cleaned.

Inspector’s note: Observed milk crates being used as shelving throughout walk-in cooler on the second floor and rear dry storage areas. Must remove and provide shelving that is 6" off the floor and provides floor accessibility to ensure adequate facility cleaning.

Dishwashing equipment wasn’t set up, maintained, or used correctly.

Inspector’s note: Observed no chemical test kit available during inspection. Instructed manager to provide test kit for proper concentration in sanitizing solutions. Priority foundation 7-38-005 citation issued. Ecolab techinican arrived on site to provide chemical test kit on site to correct the violation.

Clean utensils, equipment, or linens weren’t stored and handled properly.

Inspector’s note: Observed unwrapped preset tableware on tables in dining area on 3rd and 4th floor. Instructed to cover in order to prevent contamination.

Food wasn’t labeled or wasn’t in its original container.

Inspector’s note: Bulk food containers not labeled, instructed to label and maintain.

In-use utensils weren’t stored properly.

Inspector’s note: Ice scoop stored on cubes at bar ice bin, instructed to keep off ice.

Single-use items weren’t stored or used properly.

Inspector’s note: Disposable plastic spoons used as a multi-use utensils in kitchen prep areas. Instructed to use priper utensils.

Staff personal cleanliness was inadequate.

Inspector’s note: Observed that female employee work with exposed food and wore hand bracelets. Must remove all jewelry except plain wedding band from hands while working with exposed food

Wiping cloths weren’t used or stored properly.

Inspector’s note: Noted dirty wiping cloths on prep tables at front and rear prep areas. Not properly stored. Instructed to properly store all washcloths in a sanitizing solution especially when not in use

Clean utensils, equipment, or linens weren’t stored and handled properly.

Inspector’s note: Observed use of unwrapped straws in bar area.single-service and single-use articles and cleaned and sanitized utensils shall be handled,displayed and dispensed so that contamination of food and lip contact surfaces is prevented

Clean utensils, equipment, or linens weren’t stored and handled properly.

Inspector’s note: Observed unwrapped preset tableware on tables in dining area on 3rd floor. Instructed to cover in order to prevent contamination.

Dishwashing equipment wasn’t set up, maintained, or used correctly.

Inspector’s note: Facility uses high temperature sanitizing dish machine and doesn't have proper temperature measuring irreversible registering temperature indicator that shall be provided and readily accessible for measuring the utensil surface temperature priority foundation violation 7-38-005 no citation issued

Ventilation or lighting was inadequate.

Inspector’s note: Observed burned out light bulb under hood in main prep area on 3rd floor. Instructed to replace and maintain.

Staff personal cleanliness was inadequate.

Inspector’s note: Observed that female employee work with exposed food and wore hand bracelets. Must remove all jewelry except plain wedding band from hands while working with exposed food

Wiping cloths weren’t used or stored properly.

Inspector’s note: Noted dirty wiping cloths on prep tables at front and rear prep areas. Not properly stored. Instructed to properly store all washcloths in a sanitizing solution especially when not in use

Clean utensils, equipment, or linens weren’t stored and handled properly.

Inspector’s note: Observed use of unwrapped straws in bar area.single-service and single-use articles and cleaned and sanitized utensils shall be handled,displayed and dispensed so that contamination of food and lip contact surfaces is prevented

Dishwashing equipment wasn’t set up, maintained, or used correctly.

Inspector’s note: Facility uses high temperature sanitizing dish machine and doesn't have proper temperature measuring irreversible registering temperature indicator that shall be provided and readily accessible for measuring the utensil surface temperature priority foundation violation 7-38-005 no citation issued

In-use utensils weren’t stored properly.

Inspector’s note: Observed ice scoop at bar on 2nd fl l with handle laying on ice. Instructed to properly store ice scoop upright inside ice or inside a protected holder.

Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used

Inspector’s note: Observed large gaps where floor meets walls in mechanical room and in rear hallway of 4th floor. Must install coving or seal in these areas to prevent pest entry. Must maintain same.

Ventilation: rooms and equipment vented as required: plumbing: installed and maintained

Inspector’s note: 2nd floor has a separate room in rear of dining room for carry out/pastries/coffee and lattes. This area currently has a hand sink only. Instructed must install prep sink in this room. Must maintains same.