| Violation
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Observation
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16-03-4
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Basic - Accumulation of debris inside warewashing machine. Heavy soil and lime
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16-21-4
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Basic - Accumulation of debris on exterior of warewashing machine.
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16-23-4
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Basic - Accumulation of lime scale on the inside of the dishmachine.
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14-01-4
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Basic - Bowl or other container with no handle used to dispense food.in bulk rice container **Corrected On-Site**
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23-25-4
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Basic - Build-up of grease/dust/debris on hood filters.
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36-75-4
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Basic - Build-up of soil/debris on the floor under shelving. **Repeat Violation**
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08B-44-4
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Basic - Case/container/bag of food stored on floor in kitchen. Fryer oil **Corrected On-Site**
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36-03-4
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Basic - Cove molding at floor/wall juncture broken/missing.small areas of the kitchen/prep area that is missing cove molding, operator has applied large amounts of chalk and /or dry wall putty to fill in gaps. **Repeat Violation**
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24-08-4
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Basic - Equipment and utensils not properly air-dried - wet nesting. Cups in wait station stacked wet
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14-11-4
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Basic - Equipment in poor repair. Door sill to walk in freezer in. End of repair, operator using absorbent towel to seal in place of gasket.
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36-71-4
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Basic - Floor drains/drain covers heavily soiled.
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36-18-4
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Basic - Floor tiles cracked, broken or in disrepair. Kitchen /prep area
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23-07-4
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Basic - Gaskets with slimy/mold-like build-up. All the. Reach and walk in coolers and freezers are in need of cleaning of gaskets.
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14-31-4
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Basic - Nonfood-grade bags used in direct contact with food. Multi items in walk in freezer in thank you / Walmart bags, operator stated they are employee items but they are not segregated from other client items
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35B-05-4
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Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present. 1 live fly in prep kitchen area, back screen door needs to be kept closed at all times, self closer needs installed
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14-67-4
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Basic - Reach-in cooler gasket torn/in disrepair. Cooks line **Repeat Violation**
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23-14-4
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Basic - Shelf under preparation table soiled with food debris.
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36-26-4
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Basic - Wall soiled with accumulated black debris in dishwashing area.
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36-27-5
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Basic - Wall soiled with accumulated grease, food debris, and/or dust. Behind food prep sink.
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21-12-4
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Basic - Wet wiping cloth not stored in sanitizing solution between uses. Cooks line
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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. Crash cart on line and items on shelf of cooks station **Repeat Violation**
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08A-17-5
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High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in freezer - all products not commercially packaged. Raw chicken over raw beef in walk in freezer not all packaged. **Corrected On-Site** **Repeat Violation**
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35A-07-4
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High Priority - Small flying insects in prep / kitchen area.
1 live fly
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03B-11-4
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High Priority - potentially hazardous (time/temperature control for safety) food in steam table hot held at less than 135 degrees Fahrenheit. Lamps and crawfish on buffet line at 1045am at 126-131°. Items moved back to kitchen and reheated to crawfish 202° and clams 188°
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53A-16-4
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Intermediate - Certified food manager unable to answer basic questions about allergens.
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22-22-4
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Intermediate - Encrusted material on can opener blade. **Repeat Violation**
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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. Sushi area, 2 spatulas in sink
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22-12-4
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Intermediate - Metal stem-type thermometer soiled.
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53A-14-4
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Intermediate - Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment.
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53A-15-4
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Intermediate - Person in charge unable to answer basic questions about allergens.
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05-03-4
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Intermediate - Probe thermometer not within the intended measuring range of use. Reading at 40° when checked for calibration with inspection. Thermometer broken and had to be discarded. Operator bought new thermo asap and it was checked for the correct calibration **Corrective Action Taken**
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22-16-4
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Basic - Intermediate - Reach-in cooler shelves soiled with food debris. Cooks line
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22-18-4
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Intermediate - Soil residue in food storage containers. Clean items on top shelves on soiled shelving.
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