| Violation
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Observation
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35A-06-4
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Basic - Accumulation of dead insects in control devices, on sticky tapes in side bar area.
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14-01-4
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Basic - Bowl or other container with no handle used to dispense food , at salt container in side bar area. Bowl removed. **Corrected On-Site**
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08B-45-4
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Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Ice on floor at walkin freezer.
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35A-03-4
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Basic - Dead roaches on premises. 2 dead roaches by dishwashing area, 5 dead roaches under tables in front line area, 3 dead roaches on ground near 3 compartment sink in rear cookline.
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12B-07-4
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Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink discarded. **Corrected On-Site**
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14-11-4
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Basic - Equipment in poor repair. Traulsen cooler gaskets torn and interior if cooler in disrepair at side bar. Rusted exterior of ice machine in side bar area.
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35B-08-4
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Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment, in side bar area , by ice machines and prep areas.
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36-24-5
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Basic - Hole in or other damage to walling side bar area.
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10-12-4
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Basic - In-use ice scoop stored on soiled surface between uses. Ice scoop store on dirty container. Container and scoop sent to wash. **Corrective Action Taken**
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10-01-4
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Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container , at brown sugar container. Handle elevated. **Corrected On-Site**
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16-46-4
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Basic - Old labels stuck to food containers after cleaning.
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29-11-4
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Basic - Water leaking from faucet/handle at handwash sink near managers office.
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01D-01-4
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High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. For Mahdi and salmon served raw.
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03A-02-4
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High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.
Melons 45° F at side bar cooler. Food discarded. Corrective Action TAKEN.
Vinegrette dressing with fresh garlic and oil 56° F, half and half 56° F, sour cream sauce 56° F, krab 56° F, and whipped topping 55° F all at reachin cooler # 8 in front line area. Foods in cooler overnight and not maintaining 41° F or below for longer than 4 hours. Foods discarded. See Stop Sale. **Corrective Action Taken**
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03B-01-4
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High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Chicken and rice at 125° F in oven at rear cookline. Foods discarded. **Corrected On-Site**
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35A-05-4
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High Priority - Roach activity present as evidenced by live roaches found. Observed approximately 4 live roaches by yogurt machines, 11 live roaches in front line area, 9 live roaches in front cookline area, 1 live roach inside cold holding drawer in front cookline area, 2 live roaches table in rear cookline area, 23 live roaches under rear cookline prep table by stove, 31 live roaches under stove in rear cookline area, 16 live roaches under steamer in rear cookline area, 1 live roach on shelving unit next to steamer in rear cookline area, 2 live roaches under handwash sink in rear cookline area, 5 live roaches under long prep table in rear cookline area, 1 live roach on prep table in rear cookline area and 3 live roaches under prep table by 3 compartment sink in rear cookline area.
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35A-07-4
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High Priority - Small flying insects in prep , dishwashing and food storage and bar areas.
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29-37-4
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High Priority - Spray hose at dish sink lower than flood rim of sink, near walkin cooler 5. Spray hose elevated. **Corrected On-Site**
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01B-02-4
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High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.
Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.
Vinaigrette dressing with fresh garlic and oil 56° F, half and half 56° F, sour cream sauce 56° F, krab 56° F, and whipped topping 55° F all at reachin cooler # 8 in front line area. Foods in cooler overnight and not maintaining 41° F or below for longer than 4 hours. Foods discarded.
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22-57-4
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High Priority - Thermotape failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired.
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41-08-4
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High Priority - Toxic substance/chemical stored by or with clean or in-use utensils. Cleaning solution bottles next to clean utensils. Chemicals moved. **Corrected On-Site**
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41-02-4
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High Priority - Toxic substance/chemical stored by or with food. Butane stored by juices in walkin cooler # 5. Chemicals moved. **Corrected On-Site**
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41-11-4
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High Priority - Toxic substance/chemical stored by or with single-service items. Chemical cleaner next to tooth picks in storage closet by managers office. Chemicals moved. **Corrected On-Site**
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22-20-4
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Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
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02C-03-4
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Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Milk In walkin cooler #5. Milk discarded. **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. Duck from 65-86° F to 65-70° F within 2 hours Cooling in walk-in cooler in a container cover in plastic. Container uncovered. **Corrective Action Taken**
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31A-03-4
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Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Brushes in handwash sink at side bar. Brushes removed. **Corrected On-Site**
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22-03-4
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Intermediate - Ice chute on self-service drink machine soiled/build up of mold-like substance/slime in frontline area .
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14-77-5
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Intermediate - Reach-in cooler not maintained in good repair. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is repaired. Reachin cooler number 5 with ambient temperature of 56° F.
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