| Violation
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Observation
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32-07-4
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Basic - Bathroom facility not clean. The bowl in female bathroom.
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23-03-4
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Basic - Build-up of grease on nonfood-contact surface inside oven.
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14-05-4
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Basic - Cardboard used to line food-contact shelves at kitchen under prep table.
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36-36-4
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Basic - Ceiling tile missing at kitchen area. **Repeat Violation**
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35A-03-4
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Basic - Dead roaches on premises.
1 dead roach by prep table in kitchen.
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29-18-4
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Basic - Drain cover(s) missing under three compartment sink. **Repeat Violation**
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40-07-4
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Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items.
Employee water bottle stored with to-go container at front counter. Operator removed. **Corrected On-Site**
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36-01-4
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Basic - Floor not cleaned when the least amount of food is exposed.
Food debris under steam table at front counter. Operator cleaned floor. **Corrected On-Site**
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14-70-4
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Basic - Ice buildup in walk-in freezer.
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10-20-4
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Basic - In-use tongs stored on equipment door handle between uses in display case by front line. Operator placed tongs in paper bag. **Corrected On-Site**
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38-12-4
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Basic - Light shield for lights in food preparation, food storage or warewashing area missing end caps at kitchen area.
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08B-14-4
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Basic - Stored food (shrimp, vegetables) not covered in walk-in freezer. Operator covered foods. **Corrected On-Site** **Repeat Violation**
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29-11-4
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Basic - Water leaking from pipe under hand wash sink at 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. Operator properly stored. **Corrected On-Site** **Repeat Violation**
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35A-02-5
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High Priority - Live, small flying insects in kitchen, food preparation area, or food storage area.
2 live flying insects flying around garbage can in kitchen area.
2 live flying insects flying around garbage can next to hand wash sink at front counter.
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50-17-2
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High Priority - Operating with an expired Division of Hotels and Restaurants.
Operator corrected in site, validation number 198416503 **Corrected On-Site** **Repeat Violation**
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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.
At walk in cooler: pasta still 50°F - Cooling overnight). Observed foods stored in deep plastic containers and covered. Per operator foods were cooked yesterday and placed in the cooler overnight. See stop sale
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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.
At counter in kitchen: rasta sauce (heavy Cream) (130°F - Hot Holding). Per operator food placed in holding unit after reheated in stove. Per operator food in unit for less than one hour. Operator reheated sauce.
Oven in kitchen : jerk pork (112°F - Hot Holding), per operator food was left inside the oven after cooking (11:30am). Operator reheated.
**Corrective Action Taken** **Corrective Action Taken**
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08A-07-4
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High Priority - Raw animal food not properly separated from ready-to-eat food.
Observed boxes of raw chicken wings and raw shrimp stored next French fries. Operator moved fries to proper location. **Corrected On-Site**
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35A-05-4
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High Priority - Roach activity present as evidenced by live roaches found.
1 live roach at dining room crawling on table.
1 live roach coming out of paper towel dispenser at hand sink in kitchen.
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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 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.
At walk in cooler: pasta still 50°F - Cooling overnight). Observed foods stored in deep plastic containers and covered. Per operator foods were cooked yesterday and placed in the cooler overnight. See stop sale **Repeat Violation**
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41-02-4
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High Priority - Toxic substance/chemical stored by or with food.
Raid spray bottles and degreaser bottles stored with containers of food under prep table at kitchen entrance.
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31B-02-4
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Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in kitchen. Operator refilled paper towels. **Corrected On-Site**
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31B-03-4
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Intermediate - No soap provided at handwash sink in kitchen. Operator refilled soap. **Corrected On-Site** **Repeat Violation**
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03F-10-4
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Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food.
For Jamaican patties and fried chicken at display in front counter area. Observed time mark on foods with no documentation.
Provided Time as Public Health Control Form to operator.
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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.
At walk-in cooler: pasta containers not date-marked. per operator foods were prepare the day before. **Repeat Violation**
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