| Violation
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Observation
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16-21-4
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Basic - Accumulation of debris on exterior of warewashing machine. Top of dishwasher with old debris
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23-06-4
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Basic - Build-up of food debris on nonfood-contact store equipment such as cooler doors , microwaves, cook range counters.
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35A-03-4
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Basic - Dead roaches on premises. 9 Dead roaches in unused ice machine. Operator moved ice machine during inspection. **Corrected On-Site**
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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. On shelf above prep table next to food items.
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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. Keys and wallet stored on storage shelf.
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36-18-4
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Basic - Floor tiles cracked, broken or in disrepair. On cookline floor.
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08B-30-4
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Basic - Food stored in dry storage area not covered. Rice stored in bag that is opened and ripped near back door
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08B-38-4
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Basic - Food stored on floor. In walk in cooler
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33-19-4
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Basic - Garbage on the ground and/or pad around dumpster.
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36-14-4
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Basic - Grease accumulated on kitchen floor and under cooking equipment
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10-02-4
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Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. Clean wisk stored under hand wash sink, on pipes. Knife stored between equipment on cook line. Tongs stored on handles of oven.
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22-19-4
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Basic - Interior of white microwave soiled with encrusted food debris.
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36-70-4
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Basic - Objectionable odor in establishment. Near back dish area.
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33-16-4
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Basic - Open dumpster lid. **Repeat Violation**
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36-27-5
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Basic - Wall soiled with accumulated grease, food debris, and or dust. In kitchen, storage area, cook range, and hand washing areas
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29-03-4
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Basic - Water draining onto floor surface. From under hand wash sink areas in cooks line at the end of cook range
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21-09-4
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Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. On prep area counter in front of cook range
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22-42-4
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High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Dishwasher chlorine 10ppm
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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. eggs 51°f **Repeat Violation**
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08A-05-4
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High Priority - Raw animal food stored over ready-to-eat food. Raw pork over ready to eat vegetables in walk-in cooler.
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41-01-4
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High Priority - Spray bottle with chemical/toxic substance stored near/on/above food preparation surface or food. Chemicals stored next to food items.
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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.cooked pork, cooked shrimp, raw eggs.
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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. Pre-packaged produce and meat
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31A-09-4
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Intermediate - Handwash sink not accessible for employee use at all times. Prep cart blocking hand sink in front of kitchen
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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. Plastic container on top of hand sink, spoon in hand washing sink.
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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 back hand sink near dish washer.
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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. Walk-in cooler crab salad
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31B-06-4
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Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. Sink near rice cooker on cook line.
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