| Violation
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Observation
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32-04-1
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Critical - Bathroom not enclosed with tight-fitting, self-closing doors.
Unisex restroom.
Repeat Violation.
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03D-06-1
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Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours.
Cooked potatoes 94-105 degrees F at cookline at 9:15am. Temped potatoes 89-90 degrees F again at 10:30am. Had started cooling at 9:00 or slightly before per manager. Corrected On Site. Put in freezer to rapidly cool.
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24-08-1
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Equipment and utensils not properly air-dried.
Wet nesting of containers under prep table near dish washing area, clean utensils stored in soiled container near dish washing area, clean cups stored near hand sink exposed to splashing in server area.
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14-31-1
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Equipment or utensils not designed or constructed in a durable manner.
Cloth under cutting board. Multiple. Scoop without handle, multiple.
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32-15-1
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Critical - No handwashing sign provided at a handsink used by food employees.
Server area near kitchen, paper towels/soap missing by front counter.
Repeat Violation.
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01B-23-1
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Critical - Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded.
Salmon received fresh, customers can order item undercooked per manager; unable to show proof. Manager to obtain appropriate records.
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22-24-1
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Critical - Observed buildup of old syrup around soda dispensing nozzles.
Fountain in server area.
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22-20-1
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Critical - Observed buildup of rust in the interior of ice machine.
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01B-14-1
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Critical - Observed dented/rusted cans.
Black eyes peas in dry storage area. Corrected On Site. Discarded.
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08B-05-1
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Critical - Observed employee drink stored with restaurant food.
Water bottle with ham in drawer style reach in cooler at cookline.
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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.
Between changing gloves. Also one cook did not dry hands before putting on gloves. Corrected On Site. Discussed proper procedure with manager.
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22-23-1
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Critical - Observed encrusted, soiled material on slicer.
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03D-01-1
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Critical - Observed food being cooled by nonapproved method.
Potatoes cooling at room temperature, temped at 94-105 degrees F at 9:15am. Temped again at 10:30am, 89-90 degrees F. Method not sufficiently cooling product. Corrected On Site. Immediately moved to freezer to rapidly cool down.
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01B-13-1
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Critical - Observed food offered in a way that misleads/misinforms the consumer.
Menu states catfish used in menu item, establishment currently using swai. Corrected On Site. Servers are to inform patrons of substitute.
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08A-28-1
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Critical - Observed food stored on floor.
Jug of cooking oil, dry storage.
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31-12-1
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Critical - Observed handwash sink used for purposes other than handwashing.
Storing scrub pad, end of cookline.
Repeat Violation.
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22-19-1
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Critical - Observed interior of microwave soiled.
Multiple.
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03A-07-1
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Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
Provolone cheese 44-47 degrees F, bean sprouts 49-50 degrees F, both in ice table reach in cooler at end of cookline. Corrected On Site. Changed to metal pans, put less in pans and put further down into ice. Products started cooling. Bean sprouts out less than 2 hours per manager.
Repeat Violation.
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01B-09-1
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Critical - Observed potentially hazardous food held using time as a public health control with no time marking. Food may not be served.
Cooked potatoes at cookline, cut melons in server area. Corrected On Site. Labeled time.
Repeat Violation.
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08A-29-1
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Critical - Observed uncovered food in holding unit/dry storage area.
Fully cooled potatoes in walk in cooler.
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03C-10-1
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Critical - Reheated food for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours.
Mashed potatoes 115 degrees F in steam table at 9:30am, rechecked temp at 128 degrees F at 10:45am. Product will not reach 165 degrees F within 2 hours. Corrected On Site. Put in pot to rapidly heat to 165 degrees F.
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