| 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 rice being dispense with a container without handle. **Repeat Violation**
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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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08B-46-4
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Basic - Case/container/bag of food stored on floor in dry storage area.
Observed cases of plastic bottles of water stored on the floor behind front counter. **Repeat Violation**
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36-32-5
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Basic - Ceiling/ceiling tile shows damage or is in disrepair.
Observed ceiling tile over the front counter in disrepair and tile throughout establishment with water damage.
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35A-03-4
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Basic - Dead roaches on premises.
Observed approximately 4 + dead roaches underneath the mop sink in the kitchen area. **Repeat Violation**
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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 employee food without identification inside reach in cooler with the food that will be served to the public.
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14-11-4
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Basic - Equipment in poor repair.
Observed reach in freezer door in disrepair and reach in cooler glass on door broken.
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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.
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23-22-4
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Basic - Food debris/dust/soil residue on dry storage shelves.
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08B-12-4
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Basic - Food stored in holding unit not covered.
Observed cut lettuce in reach in freezer and legume in reach in freezer not covered.
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23-07-4
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Basic - Gaskets with slimy/mold-like build-up. Located on all gaskets throughout establishment.
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14-69-4
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Basic - Ice buildup in reach-in freezer. Located in freezers throughout kitchen. **Repeat Violation**
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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.
Observed green peppers being stored in nonfood-grade bags. **Repeat Violation**
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16-46-4
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Basic - Old labels stuck to food containers after cleaning.
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33-16-4
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Basic - Open dumpster lid.
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06-04-4
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Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature.
Observed various meats: turkey, pork and conch being stored in 3 compartment sink thawing at room temperature. As per employee for no more than 4 hrs. Employee moved all the food to the freezers. **Corrective Action Taken**
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14-67-4
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Basic - Reach-in freezer gasket torn/in disrepair. **Repeat Violation**
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14-20-4
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Basic - Ripped/worn tin foil used as food-contact shelf cover. Located on shelf in kitchen.
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01B-37-4
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High Priority - Cooked/heated potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Observed black beans (45°F - Cooling); fried pork (47°F - Cooling); cooked turkey ( 50°f- cooling), mushroom rice (50°F - Cooling); rice and beans (53°F - Cooling ); boiled pork (48°F - Cooling); white rice (47°F - Cooling) from yesterday 9/10/2019 approximately from 8:00 am as per employee inside reach in cooler in the kitchen.
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12A-04-5
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High Priority - Employee handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. Observed employee was mopping the floor and then, touching food containers and another employee cleaning dirty surfaces and then prepping stew turkey
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03D-05-4
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High Priority - Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. See stop Sale. Observed black beans (45°F - Cooling); fried pork (47°F - Cooling); cooked turkey ( 50°f- cooling), mushroom rice (50°F - Cooling); rice and beans (53°F - Cooling ); boiled pork (48°F - Cooling); white rice (47°F - Cooling) from yesterday 9/10/2019 approximately from 8:00 am as per employee inside reach in cooler in the kitchen. Advised manager and he discarded.
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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 boiled banana at 97°f and patties (74°F - Hot Holding) from 8:00 am as per cook. As per owner will be throw away.
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01B-38-4
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High Priority - Potentially hazardous (time/temperature control for safety) food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. See stop sale. Observed mixed cabbage salad (49°F -ambient cooling) from yesterday 9/10/2019 , approximately from
8:00 am as per employee .
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03D-06-4
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High Priority - Potentially hazardous (time/temperature control for safety) food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Observed mixed cabbage salad (49°F -ambient cooling) inside reach in cooler from yesterday 9/10/2019 as per employee.
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35A-05-4
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High Priority - Roach activity present as evidenced by live roaches found.
Observed approximately 10+ roaches crawling near 3 compartment sink and 3+ live roaches crawling on shelf with clean utensils in kitchen area and also 1 live roach crawling on dry storage shelf. **Repeat Violation**
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35A-04-4
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High Priority - Rodent activity present as evidenced by rodent droppings found. Observed 6 + rodent droppings on seats in hallway to restrooms. **Repeat Violation**
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28-26-4
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High Priority - Sewage/wastewater backing up through floor drains. Observed waste water backing up from the floor drain underneath the 3 compartment sink in the kitchen area. Plumber came and started working on the issue while I was conducting the inspection **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. Owner removed them. **Corrected On-Site** **Repeat Violation**
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27-16-4
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Intermediate - Hot water not provided/shut off at employee handwash sink.
Observed no running water in the hot line at hand washing sink, and 3 compartment sink.
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22-28-4
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Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. **Repeat Violation**
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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. **Repeat Violation**
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31B-02-4
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Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Located in kitchen. Employee restocked the station. **Corrected On-Site** **Repeat Violation**
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31B-03-4
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Intermediate - No soap provided at handwash sink. Located in kitchen. Employee restocked the station. **Corrected On-Site** **Repeat Violation**
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03D-21-4
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Intermediate - Pans of cooling potentially hazardous (time/temperature control for safety) foods stacked on top of one another.
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14-77-6
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Intermediate - Reach-in cooler not maintained in good repair. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is repaired. Observed glass door reach in cooler at ambient temperature of 47°f. **Repeat Violation**
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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 turkey, cooked chicken , cooked pork , white rice, mushroom rice and legume from previous day 9/10 8:00 am ( as per cook) with no date marking. **Repeat Violation**
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