| Violation
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Observation
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14-01-4
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Basic - Bowl or other container with no handle used to dispense food. Observed metal container with no handle used to scoop bread crumbs.
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23-06-4
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Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Observed dirty reach in cooler gaskets, cooler door handles, reach in and walking cooler shelves, bottom section of preparation tables, table fans, exterior cooking equipment .
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36-75-4
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Basic - Build-up of soil/debris on the floor under shelving. Around kitchen area, walking cooler and freezer floor
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08B-45-4
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Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
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36-36-4
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Basic - Ceiling tile missing. Observed missing tiles in different sections of the kitchen.
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36-34-5
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Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed accumulation of dust on ceiling vents.
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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.
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32-12-5
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Basic - Covered waste receptacle not provided in women's bathroom.
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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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35A-03-4
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Basic - Dead roaches on premises. Observed a dead roach next to prep table in bakery pre area. Employee removed roach and discarded **Corrected On-Site**
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08B-49-4
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Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed an employee container of soup inside the reach in cooler on the top section.
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40-06-4
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Basic - Employee personal items stored in or above a food preparation area. Observed cell phones , baseball hat, woman bags
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13-03-4
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Basic - Employee with no hair restraint while engaging in food preparation. Employees in kitchen area prepping food items
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36-71-4
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Basic - Floor drains/drain covers heavily soiled.
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08B-47-4
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Basic - Food not stored at least 6 inches off of the floor. Observed plastic oil containers, plastic coconut flake containers and plastic water bottles stored in kitchen floor
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36-14-4
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Basic - Grease accumulated on kitchen floor and/or under cooking equipment.
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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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33-11-4
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Basic - Missing drain plug at dumpster.
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14-31-4
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Basic - Nonfood-grade bags used in direct contact with food. Observed cooked food inside plastic shopping bags inside reach in cooler
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33-16-4
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Basic - Open dumpster lid.
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12B-13-4
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Basic - Opened employee beverage container in a cold holding unit with food to be served to customers.
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14-33-4
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Basic - Reach-in cooler shelves with rust that has pitted the surface.
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25-05-4
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Basic - Single-service articles improperly stored. Observed cardboard cake bases stored in the floor in kitchen area
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08B-13-4
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Basic - Stored food not covered in walk-in cooler. Observed chicken filling in a container inside walk in cooler
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36-27-5
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Basic - Wall soiled with accumulated grease, food debris, and/or dust. Some areas of kitchen
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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.
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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 containers of salt and sugar not labeled
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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. cooked fish (51°F - Cold Holding); raw fish (56°F - Cold Holding); cooked chicken filling (52°F - Cold Holding); cooked liver (51°F - Cold Holding); cooked beef filling (52°F - Cold Holding); beef empanadas (54°F - Cold Holding); cooked legume (53°F - Cold Holding); cheese (53°F - Cold Holding)in walk in cooler for more than 4 hrs , ambient temperature found at 53°f inside cooler.
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03E-02-4
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High Priority - Potentially hazardous (time/temperature control for safety) food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Observed legume at 118°f and cooked chicken at 115°f in steam table reheating over 2 hours. Operator reheated to 165° and placed back in steam table
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08A-01-4
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High Priority - Raw animal food stored over cooked food. Observed raw shell eggs over cooked smoked fish inside walk in cooler. Operator inverted the storage position. **Corrected On-Site**
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35A-04-4
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High Priority - Rodent activity present as evidenced by rodent droppings found . Observed 100 + rodent droppings on top of old baking trays located in baking room, observed 100+ rodent droppings on the floor under milk crates located in the bakery room.
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01B-02-4
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High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. cooked fish (51°F - Cold Holding); raw fish (56°F - Cold Holding); cooked chicken filling (52°F - Cold Holding); cooked liver (51°F - Cold Holding); cooked beef filling (52°F - Cold Holding); beef empanadas (54°F - Cold Holding); cooked legume (53°F - Cold Holding); cheese (53°F - Cold Holding)in walk in cooler , ambient temperature found at 53°f inside cooler.
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22-02-4
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Intermediate - Accumulation of food debris/grease on food-contact surface. Observed dough rolling machine, oven interior, mixer head and can opener soiled.
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02D-02-4
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Intermediate - Packaged food not labeled as specified by law. Observed milk shake bottles packaged onsite with no labels, they were stored behind the front counter in reach in cooler only accessible to employees
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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 cooked fish filling, beef filling, cooked legume, cooked liver, cooked wings all from previous day according to operator
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