| Violation
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Observation
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35A-06-4
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Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices by restroom.
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23-03-4
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Basic - Build-up of grease on nonfood-contact surface, in ovens and hot boxes.
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35A-03-4
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Basic - Dead roaches on premises, 1 dead in equipment storage room. Approximately 10 dead in emergency shut off on cookline. 1 dead behind ovens in the kitchen. 1 dead by back door.
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12B-02-4
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Basic - Employee eating in a food preparation. Employee stopped eating. **Corrected On-Site**
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35B-01-4
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Basic - Exterior door has a gap at the threshold that opens to the outside, garage door rusted in storage room. Roller doors with gaps and holes.
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36-22-4
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Basic - Floor area(s) covered with standing water, behind ovens, stoves and steamers.
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36-71-4
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Basic - Floor drains heavily soiled with food debris.
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08B-38-4
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Basic - Food stored on floor, multiple items in walk in coolers, placed directly on floor.
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36-31-4
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Basic - Hole in ceiling. Hole in ceiling in main prep room over two compartment sink. Hole in ceiling in women's restroom stall.
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36-24-5
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Basic - Hole in or other damage to wall, in assembly room, leading to the outside.
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14-70-4
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Basic - Ice buildup in walk-in freezer.
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35B-02-4
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Basic - Insect control device installed over food preparation area, prep area. Table moved away. **Corrected On-Site**
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38-01-4
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Basic - Light shield missing by staging coolers.
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14-40-4
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Basic - Nonfood-contact equipment in poor repair. Bottom shelves rusted on prep table next to dish machine.
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29-08-4
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Basic - Plumbing system in disrepair, pipes leaking under both ice machines.
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08B-39-4
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Basic - Raw tomatoes not washed prior to preparation, while employees slicing. Tomatoes sent be washed. **Corrected On-Site**
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36-26-4
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Basic - Wall soiled with accumulated black debris in dishwashing area, above 3 compartment sink in assembly room.
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01B-01-4
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High Priority - Dented can, pigeon peas. Operator moved to be returned to vendor container.
**Corrective Action Taken**
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12A-25-4
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High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touch her glasses and mouth , removed gloves by biting them off with her mouth and failed to wash her hands before handling tomatoes. Employee washed hands and changed gloves. **Corrected On-Site**
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35A-02-5
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High Priority - Live, small flying insects in kitchen, 2 live where food is being prepared. Approximately 50 small flies in dry storage near assembly room.
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35A-05-4
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High Priority - Roach activity present as evidenced by live roaches found approximately 2 live in equipment storage area. 2 live by 3 compartment sink. Approximately 30 in fryer unit on cook-line. 7 under stove on cook-line. Approximately 50 in emergency shut off on cook line. Approximately 30 live in warmer on cook line. 2 live under prep table in kitchen.
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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, by back entrance.
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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.
Pork 52° to 54°at 3:11 and 50° to 51° at 4:20 at staging cooler #1. Staging cooler #2 cut tomatoes from 60° @ 3:20 to 60° F at 4:30. At current rate of cooling foods will not reach 41° F or below within 4 hours. Foods moved to walkin freezer. **Corrective Action Taken**
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