| Violation
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Observation
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32-21-4
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Basic - Bathroom door not self-closing. Employee vathroom
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08B-44-4
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Basic - Case/container/bag of food stored on floor in kitchen.oil
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24-26-4
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Basic - Clean equipment/utensils not stored at least 6 inches above the floor. Ice buckets
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32-12-4
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Basic - Covered waste receptacle not provided in women's bathroom. **Corrected On-Site**
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50-09-4
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Basic - Current Hotel and Restaurant license not displayed.
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14-09-4
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Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation**
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12B-12-4
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Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container.
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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.
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12B-02-4
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Basic - Employee eating in a food preparation or other restricted area.
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40-06-4
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Basic - Employee personal items stored in or above a food preparation area. Cellphone
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14-11-4
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Basic - Equipment in poor repair. Wooden container broken used to crush plaintains
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36-24-5
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Basic - Hole in or other damage to wall.
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10-08-4
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Basic - Ice scoop handle in contact with ice.
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10-20-4
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Basic - In-use tongs stored on equipment door handle between uses. **Corrected On-Site** **Repeat Violation**
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10-07-4
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Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
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35B-02-4
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Basic - Insect control device over food preparation area. But wand on soda boxes
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05-09-4
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Basic - No conspicuously located ambient air temperature thermometer in holding unit. Reach in cooler on cooks line
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14-67-4
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Basic - Reach-in cooler gasket torn/in disrepair.
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25-06-4
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Basic - Single-service articles not stored inverted or protected from contamination. To go boxes
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23-09-4
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Basic - Soiled reach-in cooler gaskets.
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08B-13-4
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Basic - Stored food not covered in walk-in cooler. Plaintains **Repeat Violation**
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42-01-4
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Basic - Wet mop not stored in a manner to allow the mop to dry. **Repeat Violation**
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21-12-4
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Basic - Wet wiping cloth not stored in sanitizing solution between uses.
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02D-01-5
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Basic - Working containers of food removed from original container not identified by common name. Shakers on line **Repeat Violation**
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46-04-4
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Exit door locked. For reporting purposes only.
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03D-02-4
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High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. White rice and yellow rice cooked yesterday temped today at 55° **Repeat Violation**
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03C-44-4
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High Priority - Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit for 15 seconds. Temped at 162° corrected to 170° **Corrected On-Site**
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01B-37-4
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High Priority - Cooked/heated potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. White rice and yellow rice and beans
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22-49-4
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High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Tested at 0ppm corrected to 100ppm **Corrected On-Site**
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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. Operator touched rice with back of hands
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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.Fish 49° ceviche 48° yuca 48° chicken 48° moved to colder reach in cooler **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.Rice 102° cooked shrimp 96° cooked onions 96° tomato sauce 96° reheated to 165° **Corrected On-Site** **Repeat Violation**
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12A-09-4
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High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee touched raw meat and did not change gloves and wash hands
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29-42-4
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High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
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22-05-4
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Intermediate - Cutting board(s) stained/soiled.
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31A-10-4
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Intermediate - Equipment drain line draining into handwash sink. By wait area
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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. **Repeat Violation**
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31B-03-4
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Intermediate - No soap provided at handwash sink.
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02C-02-4
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Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Cooked yuca, mashed potatoes beans
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