| Violation
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Observation
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23-03-4
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Basic - Build-up of grease on nonfood-contact surface. On stove top of cook line. Sides of flat top grill
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14-09-4
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Basic - Cutting board has cut marks and is no longer cleanable. On cook line.
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08B-20-4
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Basic - Damaged/spoiled/recalled food not properly segregated. 2 dented cans of garbanzo beans and a dented can of turkey gravy on dry storage shelf. Operator segregated **Corrective Action Taken**
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40-06-5
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Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on prep table of cook line.
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13-07-4
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Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee with bracelet handling food.
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13-03-4
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Basic - Employee with no hair restraint while engaging in food preparation. 1 employee
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05-09-4
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Basic - No conspicuously located ambient air temperature thermometer in holding unit. In tall reach-in cooler of cook line next to handwash sink. **Repeat Violation**
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08B-12-5
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Basic - Stored food not covered. Beef brother, plantains, and cooked beans in walk-in cooler not covered.
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08B-17-4
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Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed peppers over stock pots in walk-in cooler. Discussed proper food storage. **Corrective Action Taken** **Repeat Violation**
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29-11-4
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Basic - Water leaking from pipe and/or faucet/handle. Under handwash sink next to three compartment sink.
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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 cook line.
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01B-01-4
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High Priority - Dented/rusted cans present. See stop sale. 2 dented cans of garbanzo beans and a dented can of turkey gravy on dry storage shelf. **Repeat Violation**
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12A-07-5
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High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee handled rice grains on floor and then put on gloves without washing hands. Discussed proper hand washing procedures. **Corrective Action Taken** **Repeat Violation**
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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. Employee was pulling cooked chicken apart with barehands. No cross contamination observed. Discussed glove usage and proper hand washing procedures. **Corrective Action Taken**
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35A-02-6
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High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 3 live flies near used towel bags in back kitchen area. 1 live fly in mop sink area. 2 live flies in dining room area.
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14-15-4
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High Priority - Nonfood-grade containers used for food storage - direct contact with food. Plastic thank you bags being used to hold bread in tall reach-in cooler of cook line.
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35A-09-4
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High Priority - Presence of insects or other pests. 1 lizard dropping under dresser like table in dining area.
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01B-02-5
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High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Tall reach-in cooler at end of cook line next to handwash sink: raw chicken 47-48 °F, raw beef 48 °F, commercially processed canned mushrooms opened 45-47 °F. Employee discarded. Left over night in cooler, no temperature logs provided
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03A-02-5
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High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.
On cook line: raw shell eggs 72 °F. Employee placed eggs in walk-in cooler
Tall reach-in cooler at end of cook line next to handwash sink: raw chicken 47-48 °F, raw beef 48 °F, commercially processed canned mushrooms opened 45-47 °F. Employee discarded. Left over night in cooler, no temperature logs provided **Corrective Action Taken**
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03B-01-6
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High Priority - Time/temperature control for safety food hot held at less than 135 degrees Fahrenheit or above.
Hot box on cook line: Rice and beans 126-131 °F, white rice 125 °F, yellow rice 125 °F. Discussed with operator to keep hot box door closed.
Front line steam table: plantains 79 °F, cooked green beans 127 °F. Discussed with operator to reheat. **Corrective Action Taken**
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22-05-4
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Intermediate - Cutting board(s) stained/soiled. On cook line. **Repeat Violation**
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27-16-4
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Intermediate - Hot water not provided/shut off at employee handwash sink. Handwash sink next to three compartment sink does not function. Discussed with operator it must be repaired and all handwash sinks must have hot and cold water. **Corrective Action Taken**
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31B-02-4
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Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Handwash sink next to three compartment sink.
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03F-10-5
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Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
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02C-02-5
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Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken and cooked ground beef not date marked in walk-in cooler.
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