| Violation
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Observation
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35B-01-4
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Basic - Exterior door has a gap at the threshold that opens to the outside.
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08B-38-4
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Basic - Food stored on floor.
Observed container of packaged peas and carrots stored on walk-in freezer floor.
Observed plastic water bottles stored on the floor in back kitchen
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10-12-5
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Basic - In-use ice scoop stored on soiled surface between uses. Observed ice scoop stored in contact on top of ice machine
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10-01-5
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Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed in flour container the handle in contact with the flour. Operator removed **Corrected On-Site**
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21-04-4
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Basic - In-use wet wiping cloth/towel used under cutting board. Front counter. Operator removed **Corrected On-Site**
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22-08-4
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Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.
Observed interior of microwave has accumulation of black substance/grease/food debris on cook line.
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05-09-4
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Basic - No conspicuously located ambient air temperature thermometer in holding unit. All units
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31B-04-4
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Basic - No handwashing sign provided at a hand sink used by food employees. On cook line
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23-03-4
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Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Observed can opener sleeve/holder surface soiled with grease, food debris, dirt, slime or dust.
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16-46-4
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Basic - Old labels stuck to food containers after cleaning.
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36-27-5
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Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed black mold like substance on wall by three compartment sink.
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21-07-4
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Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 Ppm chlorine sanitizer solution.
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21-38-4
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Basic - Wiping cloth sanitizing solution stored on the floor. Front counter. Operator elevated **Corrected On-Site**
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02D-01-5
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Basic - Working containers of food(flour) removed from original container not identified by common name. Operator labeled.
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03D-02-5
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High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed cooked potatoes (56-58F - Cooling) in walk-in cooler per operator prepared last night and held in cooler overnight. See stop sale.
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09-01-4
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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 employee dicing raw onions without gloves. Employee placed on gloves. **Corrected On-Site**
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08A-04-5
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High Priority - Raw animal food stored over or with unwashed produce.
Observed raw shell eggs stored over unwashed tomatoes in walk-in cooler.
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08A-20-5
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High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw beef stored next to raw chicken in same pan lower portion of flip top cooler.
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01B-02-5
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High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Observed cooked potatoes (56-58F - Cooling) in walk-in cooler per operator prepared last night and held in cooler overnight.
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03A-02-5
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High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed yuca (50F - Cold Holding) per operator held out of temperature less than 3 hours. Operator placed in lower cooler to quickly chill.
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03B-01-6
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High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked chicken (91-107F - Hot Holding); black beans (105F - Hot Holding) per operator held out of temperature approximately 1 hour. Operator reheated items on stove. **Corrective Action Taken**
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03D-15-4
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Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed cooked potatoes (56-58F - Cooling) stored in covered over stacked containers.
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31A-11-4
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Intermediate - Handwash sink used for purposes other than handwashing. Plastic spoon stored in handwashing sink on cook line.
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16-37-1
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Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No quaternary test strips for three component sink.
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31B-02-4
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Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Front counter and kitchen operator provided. **Corrected On-Site**
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31B-03-4
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Intermediate - No soap provided at handwash sink. Front counter
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02C-02-5
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Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed chicken marinade per operator prepared 10/23/2025 not date marked. Operator date marked **Corrected On-Site**
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