| Violation
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Observation
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23-15-4
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Basic - Accumulation of food debris/soil residue on handwash sink. In kitchen
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36-32-5
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Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed water damaged to ceiling tiles in lobby
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24-26-4
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Basic - Clean equipment/utensils not stored at least 6 inches above the floor. In dry storage area
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24-05-4
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Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Clean pots in dry storage area
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32-12-4
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Basic - Covered waste receptacle not provided in women's bathroom.
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35A-03-4
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Basic - Dead roaches on premises. Observed approximately 1 dead roach on a box of vinegar bottles in dry storage area
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36-73-4
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Basic - Floor soiled/has accumulation of debris. Underneath equipment and dry storage area.
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23-20-4
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Basic - Food debris/dust/grease/soil residue on exterior of oven.
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08B-38-4
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Basic - Food stored on floor. In dry storage area
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14-13-4
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Basic - Food-contact surface not smooth and easily cleanable. Wood on top of cart, used for prepping.
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33-19-4
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Basic - Garbage on the ground and/or pad around dumpster.
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33-23-4
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Basic - Grease receptacle/dumpster not on proper pad/nonabsorbent surface.
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36-24-5
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Basic - Hole in or other damage to wall. Hole in wall in men's restroom, in mop sink storage area
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22-19-4
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Basic - Interior of microwave soiled with encrusted food debris.
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22-08-4
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Basic - Interior of oven has heavy accumulation of black substance/grease/food debris.
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02D-03-4
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Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Papaya Juice prepared on site, stored in front reach in cooler in lobby for self service.
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33-11-4
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Basic - Missing drain plug at dumpster.
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51-18-6
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Basic - No copy of latest inspection report available.
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14-31-4
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Basic - Nonfood-grade bags used in direct contact with food. Cut cabbage
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33-16-4
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Basic - Open dumpster lid. **Repeat Violation**
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23-14-4
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Basic - Shelf under preparation table soiled with food debris. Heavily rusted
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33-31-5
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Basic - Unnecessary items/unused equipment on the premises. Scales in dinning area, miscellaneous items in dry storage area and coolers in lobby
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29-11-4
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Basic - Water leaking from pipe and/or faucet/handle. Hand wash sink in kitchen
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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.
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12A-07-4
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High Priority - Employee failed to wash hands before changing gloves and/or putting on gloves to work with food. Employee handled cash without washing hands and then portioned food to serve.
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03D-03-4
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High Priority - Heated potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours.Observed a Pan of fried pork at 89°F in reach in cooler, as per owner it was stored at 8:30am in reach in cooler. Checked after 2hrs at 11:45am and the temperature is at 78°F.
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08A-03-5
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High Priority - Raw animal food stored over or with ready-to-eat food in reach-in freezer - not all products commercially packaged. Open bag of raw pigs feet next to fries. Owner transverse fries to another unit. **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 1 live roach in dry storage area crawling in a container of uncooked grits
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35A-04-4
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High Priority - Rodent activity present as evidenced by rodent droppings found. Oberserved approximately 10-15 dried droppings in dry storage area to next reach in freezer
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01B-03-4
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High Priority - Stop Sale issued due to adulteration of food product. Observed 1 live roach crawling over uncooked grits
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12A-03-4
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Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed manager wash hands in three compartment sink.
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22-35-4
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Intermediate - Food preparation sink has soil/old food residue. Food prep sink is not working
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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. In kitchen
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27-16-4
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Intermediate - Hot water not provided/shut off at employee handwash sink. In kitchen Hand wash sink observed no running water, behind front counter. Employee opened main plumbing line underneath hand sink. **Corrected On-Site**
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14-16-4
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Intermediate - Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. Container used to store uncooked grits
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16-35-4
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Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
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31B-02-4
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Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In women's restroom, in kitchen, behind front counter **Corrected On-Site**
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31B-03-4
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Intermediate - No soap provided at handwash sink. In kitchen, behind front counter hand sink. **Corrected On-Site**
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03D-20-4
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Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. Observed a Pan of fried pork at 89°F in reach in cooler, as per owner it was stored at 8:30am in reach in cooler.
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