THE LIONS RESTAURANT & LOUNGE

Approved thawing methods used — Inspector Note: 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 removed from the reduced oxygen environment: (i) Prior to its thawing under refrigeration that maintains the food temperature at 41°F (5°C) or less; or (ii) Prior to, or immediately upon completion of its thawing, using procedures to completely submerge in running water as specified in paragraph 2 of this subsection. COS: Employee placed the cooler under cool running water for proper thawing. “Just Thaw It” educational info sheet was provided

Personal cleanliness — Inspector Note: Observed employee cooking while wearing a wristwatch and rings during time of inspection. CA: (g) Jewelry. Except for a plain ring such as a wedding band food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food. Advised that employees may not wear jewelry on their hands or arms while preparing food, except for a plain band ring.

Posted: Permit/Inspection/Choking Poster/Handwashing — Inspector Note: Observed permit fee not paid during time of inspection. CA: 1. Post the permit in a location in the food service establishment that is conspicuous to consumers Advised PIC to pay permit fee by the date listed on the NOV.

Insects, rodents, and animals not present — Inspector Note: 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.

PIC present, demonstrates knowledge, performs duties — Inspector Note: 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.

Management knowledge, responsibilities, reporting — Inspector Note: 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.

Food separated and protected — Inspector Note: 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. CA: (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 (III) Fruits and vegetables before they are washed; P (IV) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat food. (ii) Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by: (I) Using separate equipment for each type, P or (II) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, P and (III) Preparing each type of food at different times or in separate areas; P (iii) Cleaning and sanitizing equipment and utensils; (v) Cleaning hermetically sealed containers of food of visible soil before opening; (vi) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened; (vii) Storing damaged, spoiled, or recalled food being held in the food service establishment separate from food, equipment, utensils, linens and single-service and single-use articles; or (viii) Separating fruits and vegetables, before they are washed from ready-to-eat food. COS: Employee relocated and properly separated raw animal foods from ready-to-eat foods during time of inspection.

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed bar sanitizer bucket and main kitchen 3-compartment sink sanitizer at 0 ppm quat during time of inspection. CA: (o) Manual Warewashing Equipment, Chemical Sanitization Using Detergent-Sanitizers. If a detergent-sanitizer is used to sanitize in a cleaning and sanitizing procedure where there is no distinct water rinse between the washing and sanitizing steps, the agent applied in the sanitizing step shall be the same detergent-sanitizer that is used in the washing step. Advised facility that quaternary ammonium (quat) sanitizer must be maintained at the proper concentration according to the manufacturer’s instructions (200–400 ppm) to effectively sanitize food contact surfaces. Facility was advised to properly mix sanitizer and routinely verify concentration using test strips.

Proper cold holding temperatures — Inspector Note: Observed yellow rice in main kitchen cooler at 47°F during time of inspection. Food was prepared previously and stored longer than 4 hours. CA: (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 voluntarily discarded yellow rice during time of inspection.

Approved thawing methods used — Inspector Note: 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 use shall be removed from the reduced oxygen environment: (i) Prior to its thawing under refrigeration that maintains the food temperature at 41°F (5°C) or less; or (ii) Prior to, or immediately upon completion of its thawing, using procedures to completely submerge in running water as specified in paragraph 2 of this subsection. COS: Employee placed the oxtails under cool running water for proper thawing. “Just Thaw It” educational info sheet was provided

Insects, rodents, and animals not present — Inspector Note: 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.

PIC present, demonstrates knowledge, performs duties — Inspector Note: 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.

Certified Food Protection Manager — Inspector Note: 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

Management knowledge, responsibilities, reporting — Inspector Note: 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.