| Violation
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Observation
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36-32-5
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Basic - - From initial inspection : 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. - From follow-up inspection 2019-09-12: **Time Extended**
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08B-49-4
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Basic - - From initial inspection : 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. - From follow-up inspection 2019-09-12: **Time Extended**
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14-11-4
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Basic - - From initial inspection : Basic - Equipment in poor repair.
Observed reach in freezer door in disrepair and reach in cooler glass on door broken. - From follow-up inspection 2019-09-12: **Time Extended**
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35B-01-4
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Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. - From follow-up inspection 2019-09-12: Observed owner bought a barrier to place underneath the exterior door. **Time Extended**
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23-07-4
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Basic - - From initial inspection : Basic - Gaskets with slimy/mold-like build-up. Located on all gaskets throughout establishment. - From follow-up inspection 2019-09-12: **Time Extended**
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16-46-4
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Basic - - From initial inspection : Basic - Old labels stuck to food containers after cleaning. - From follow-up inspection 2019-09-12: **Time Extended**
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06-04-4
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Basic - - From initial inspection : 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** - From follow-up inspection 2019-09-12: No observed at the time of the inspection.
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14-67-4
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Basic - - From initial inspection : Basic - Reach-in freezer gasket torn/in disrepair. **Repeat Violation** - From follow-up inspection 2019-09-12: **Time Extended**
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01B-37-4
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High Priority - - From initial inspection : 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. - From follow-up inspection 2019-09-12: No observed
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12A-04-5
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High Priority - - From initial inspection : 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 - From follow-up inspection 2019-09-12: **Time Extended**
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03D-05-4
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High Priority - - From initial inspection : 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. - From follow-up inspection 2019-09-12: No observed at the of the inspection
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03B-01-5
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High Priority - - From initial inspection : 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. - From follow-up inspection 2019-09-12: No observed at the time of the inspection
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01B-38-4
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High Priority - - From initial inspection : 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 . - From follow-up inspection 2019-09-12: No cooling process at the time of the inspection
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03D-06-4
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High Priority - - From initial inspection : 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. - From follow-up inspection 2019-09-12: No observed at the time of the inspection.
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16-35-4
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Intermediate - - From initial inspection : Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Repeat Violation** - From follow-up inspection 2019-09-12: **Time Extended**
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03D-21-4
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Intermediate - - From initial inspection : Intermediate - Pans of cooling potentially hazardous (time/temperature control for safety) foods stacked on top of one another. - From follow-up inspection 2019-09-12: No observed at the time of the inspection
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02C-02-4
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Intermediate - - From initial inspection : 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** - From follow-up inspection 2019-09-12: No observed.
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