| Violation
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Observation
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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. Observed soup stored on the walk in cooler floor. **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 employee beverages stored on the walk in cooler located at the prep area. **Corrected On-Site**
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36-18-4
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Basic - Floor tiles cracked, broken or in disrepair. Kitchen area by 3 compartment sink.
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08B-12-4
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Basic - Food stored in holding unit not covered. Observed cooked plantains stored on top of the oven, operator covered food. **Corrected On-Site** **Repeat Violation**
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10-08-4
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Basic - Ice scoop handle in contact with ice. At front counter. **Corrected On-Site**
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10-17-4
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Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed knife stored between steam table and wall. **Corrected On-Site**
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10-20-4
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Basic - In-use tongs stored on oven door handle between uses. **Corrected On-Site**
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10-07-4
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Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed tongs stored on standing water, operator discarded water. **Corrected On-Site**
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38-01-4
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Basic - Light shield damaged/in disrepair. Light in disrepair in the walk in cooler.
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31B-04-4
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Basic - No handwashing sign provided at a hand sink used by food employees. Men's restroom.
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33-16-4
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Basic - Open dumpster lid.
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25-05-4
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Basic - Single-service articles improperly stored. Observed single service items stored on the floor at the back prep area. **Corrected On-Site**
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23-09-4
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Basic - Soiled reach-in cooler gaskets. At bar area.
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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 rice, salt, flor, beans with no label at the prep area. **Corrected On-Site**
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10-05-4
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High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Operator discarded water. **Corrected On-Site**
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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 cheese (46°F - Cold Holding) on the reach in cooler located in the kitchen area by the cook line as per operator less than 2 hours.
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12A-02-4
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High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Observed employee washing dishes then reheating soup without hand wash hands, coached operator in hand wash procedures. **Corrected On-Site**
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31A-09-4
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Intermediate - Handwash sink not accessible for employee use at all times. Observed reach in cooler blocking hand sink located in the kitchen area by cook line.
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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. Observed utensils stored on the hand sink located by the cook line in the kitchen area. **Corrected On-Site**
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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 located at the prep area. **Corrected On-Site**
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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 beef with no label stored on the walk in cooler as per operator held more than 24 hours. **Corrected On-Site**
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22-07-4
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Intermediate - Slicer blade guard soiled with old food debris. Prep area at front counter.
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