| Violation
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Observation
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16-03-4
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Basic - Accumulation of debris inside 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. Can used to dispense rice and beans.
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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 in kitchen . **Corrected On-Site**
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14-09-4
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Basic - Cutting board has cut marks and is no longer cleanable.
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36-71-4
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Basic - Floor drains/drain covers heavily soiled.
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36-01-4
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Basic - Floor not cleaned when the least amount of food is exposed in kitchen.
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36-18-4
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Basic - Floor tiles cracked, broken or in disrepair in kitchen.
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36-11-4
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Basic - Floors not maintained smooth and durable in kitchen area.
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08B-12-4
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Basic - Food stored in holding unit not covered.
Observed hamburger and sliced cheese not covered. Operator covered hamburger and wrapped cheese. **Corrected On-Site**
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36-24-5
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Basic - Hole in or other damage to wall by slicer.
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36-47-5
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Basic - Hood soiled with accumulated grease, dust or food debris. .
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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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33-11-4
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Basic - Missing drain plug at dumpster.
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05-09-4
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Basic - No conspicuously located ambient air temperature thermometer in Dessert holding unit.
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33-16-4
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Basic - Open dumpster lid.
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14-67-4
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Basic - Reach-in cooler gasket torn/in disrepair by kitchen door.
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23-05-4
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Basic - Soil residue build-up on nonfood-contact surface.
Observed soiled floors in walk in cooler and walk in freezer.
Observed soiled shelves in walk in cooler.
Observed soiled garlic container.
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08B-62-4
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Basic - Unprotected ice machine in a customer/nonsecure area. Observed outside ice machine not protected by fence from public.
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36-27-5
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Basic - Wall soiled with accumulated grease, food debris, and/or dust.
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16-60-1
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Basic - Warewashing machine not automatically dispensing the sanitizer.
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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. Observed no label on garlic container.
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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. Observed in reach in cooler in sandwich counter sliced ham 52°f, pepperoni 50°, turkey 51°, pork 50°. Operator moved to back walk in cooler for rapid cooling.
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03B-01-5
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High Priority - Potentially hazardous (time/temperature control for safety) food hot held at less than 135 degrees Fahrenheit or above. Observed garlic mix at 88°f.
Operator heated to 135 on grill. **Corrected On-Site**
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08A-05-4
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High Priority - Raw animal food stored over ready-to-eat food. Observed in walk in cooler raw chicken over cooked oxtail. Observed operator moved ox tail. Observed raw eggs over ready to eat French fry in cooler. **Corrected On-Site**
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22-02-4
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Intermediate - Accumulation of food debris/grease on food-contact surface.
Observed soiled oven interior.
Observed soiled cutting board in kitchen per tables. Observed slicer guard soiled.
Observed soiled plantains cutter.
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11-07-4
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Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Provided operator with hand out of big five.
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02B-01-4
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Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
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16-09-4
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Intermediate - No three-compartment sink is provided for warewashing.
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14-14-4
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Intermediate - Nonfood-grade basting brush used in food in garlic mix.
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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. Observed pulled pork in walk in freezer not date marked.
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16-28-4
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Intermediate - Two-compartment sink used for warewashing.
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