| Violation
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Observation
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35A-03-4
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Basic - Dead roaches on premises.
5 dead in trap on prep table.
2 dead in trap in storage room. **Admin Complaint**
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12B-07-4
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Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Observed employee bottled water stored with seasoning and spices on shelf over prep table next to handwash sink **Warning**
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10-17-4
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Basic - In-use knife/knives stored in cracks between pieces of equipment.
Observed knives stored between handwash sink and splash guard **Warning**
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10-07-4
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Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
Clean utensils in standing water of 78°F. **Repeat Violation** **Warning**
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14-31-4
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Basic - Nonfood-grade bags used in direct contact with food.
Food stored in black bags in reach in freezer in storage room, **Warning**
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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.
All storage containers with flour, sugar, salt with no label in the kitchen. **Warning**
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12A-16-4
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High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
Observed employee talking on phone while frying chicken. He then put away phone and continue cooking without washing hands. **Warning**
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09-01-4
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High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure.
Cook touched fried chicken with bare hand to feel the temperature, reviewed with cook no bare hands with ready to eat food, need to use thermometer. Chicken was discarded. **Warning**
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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.
7 pints cooked shrimp (49°F - Cold Holding) cook does not know how long has been in cooler. Food was discarded.
Reach in cooler in kitchen: raw chicken (51-52°F - Cold Holding) has been in unit all night. ambient of unit 47°F. **Warning**
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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.
6lbs cow feet (52-55°F - Cooling); 3lbs pasta salad (52°F - Cooling); 3lbs cooked pork (45-47°F - Cooking); 2lbs jerk chicken (49°F - Cooling); 3lbs curry chicken (49°F); 4lbs brown stew (47°F); all food was made on 9-22 and put in reach in cooler overnight. **Warning**
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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.
steam cabbage (97°F) catfish fritters 98°F on steam table in front counter. Cook took it back to kitchen to reheat. **Corrective Action Taken** **Warning**
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35A-05-4
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High Priority - Roach activity present as evidenced by live roaches found.
Observed 2 live roach in trap on top of prep table.
3 live roaches on shelve use to store buckets of seasonings. **Admin Complaint**
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01B-03-4
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High Priority - Stop Sale issued due to adulteration of food product.
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure.
Cook touched fried chicken with bare hand to feel the temperature, reviewed with cook no bare hands with ready to eat food. Chicken was discarded. **Warning**
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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.
Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.
Reach in cooler front counter: 7 pints cooked shrimp (49°F - Cold Holding) cook does not know how long has been in cooler. Food was discarded.
Reach in cooler in kitchen: raw chicken (51-52°F - Cold Holding) has been in unit all night. ambient of unit 47°F.
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.
6lbs cow feet (52-55°F - Cooling); 3lbs pasta salad (52°F - Cooling); 3lbs cooked pork (45-47°F - Cooking); 2lbs jerk chicken (49°F - Cooling); 3lbs curry chicken (49°F); 4lbs brown stew (47°F); all food was made on 9-22 and put in reach in cooler overnight. **Warning**
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41-02-4
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High Priority - Toxic substance/chemical stored by or with food.
Bleach stored above onions and potatoes. **Warning**
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41-27-4
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High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed.
Chlorine in bucket in front counter too strong, employee corrected to 100ppm. **Corrected On-Site** **Warning**
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02C-03-4
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Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening.
Shrimp on front counter with no date mark. See stop sale. **Warning**
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22-05-4
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Intermediate - Cutting board(s) stained/soiled.
Observed soiled cutting board on prep table by handwash sink **Warning**
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31A-02-4
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Intermediate - Handwash sink not accessible for employee use due to being blocked by prepped food.
-Observed seasoned chicken stored in front of handwash sink next to three compartment sink.
- Observed clean intensive hanging in front of three compartment sink. **Warning**
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31B-02-4
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Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
Hand sink front counter. **Repeat Violation** **Warning**
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