| Violation
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Observation
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37-01-1
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Ceiling tile missing. Repeat Violation.
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24-05-1
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Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
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08A-05-1
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Critical - Fruits/vegetables not washed prior to preparation.
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10-04-1
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In-use utensil for nonpotentially hazardous food not stored in a clean, protected location.ice scoop.
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38-07-1
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Lights missing the proper shield, sleeve coatings or covers.dry storageroom Repeat Violation.
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53A-20-2
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Critical - Manager lacking proof of Food Manager Certification and no one certifed at this location. Repeat Violation.
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53A-01-2
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Critical - Manager lacking proof of Food Manager Certification. Repeat Violation.
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17-07-1
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Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. Repeat Violation.
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53A-12-1
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Critical - No person in charge of establishment.
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05-08-1
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Critical - No thermometer provided to measure temperature of food product. Repeat Violation.
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16-09-1
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Critical - No three-compartment sink provided.
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37-11-1
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Observed attached equipment soiled with accumulated dust/grease.
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23-06-1
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Observed build-up of food debris, dust or dirt on nonfood-contact surface.shelving throughout restaurant .
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37-16-1
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Observed ceiling soiled with accumulated grease/dust.
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37-17-1
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Observed ceiling&ceiling fans soiled with accumulated dust. Repeat Violation.
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33-14-1
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Observed dumpster overflowing garbage. Repeat Violation.
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12B-02-1
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Critical - Observed employee eating in a food preparation or other restricted area.
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12A-16-1
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Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Repeat Violation.
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13-03-1
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Observed employee with no hair restraint. Repeat Violation.
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53B-02-1
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Critical - Observed employees provided in-house training not performing their work duties in a manner consistent with the Food Code requirements.
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08A-28-1
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Critical - Observed food stored on floor.
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23-07-1
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Observed gaskets with slimy/mold-like build-up. all Repeat Violation.
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36-13-1
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Observed grease accumulated under cooking equipment.
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22-28-1
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Critical - Observed interior of reach-in cooler soiled with accumulation of food residue/slime.all coolers front and back. Repeat Violation.
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09-03-1
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Critical - Observed nonready-to-eat food handled by employees without the use of gloves, deli paper, scoops, tongs or other utensils.
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06-04-1
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Critical - Observed potentially hazardous food thawed at room temperature and uncovered in dry storageroom .frozen pork.
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14-35-1
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Observed ripped/worn tin foil used as shelf cover.
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35A-04-1
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Critical - Observed rodent activity as evidenced by rodent droppings found.approx 500+fresh and dry rodent droppings in side room used for storage and prep.coconuts on floor inches away from droppings.approx 50 fresh and dry rodent droppings located in dry storageroom.approx 5 fresh rodent droppings at thr front counter.
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41A-08-1
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Critical - Observed toxic item stored by utensils.
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08A-29-1
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Critical - Observed uncovered food in holding unit/dry storage area.
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41B-03-1
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Critical - Observed unlabeled spray bottle.
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37-05-1
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Observed wall soiled with accumulated food debris/grease.
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02-22-1
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Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
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21-12-1
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Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation.
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