| Violation
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Observation
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14-01-5
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Basic - Bowl or other container with no handle used to dispense food.
Observed bowl without handle being used to dispense rice.
Nonfood-grade bags used in direct contact with food.
Observed non food grade bad use to store chicken.
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36-32-5
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Basic - Ceiling/ceiling tile shows damage or is in disrepair.
Observed 2 ceiling tiles in the kitchen area in disrepair broken.
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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.
Observed bottle water and open ice tea beverage in food prep area by cook line.
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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.
Observed employee items, keys, telephone being stored on prep shelf located beside microwave.
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23-20-4
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Basic - Food debris/dust/grease/soil residue on exterior of oven.
Observed ovens with heavy grease buildup.
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08B-38-4
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Basic - Food stored on floor.
1)Observed cases of yam on floor in hallway by back door.
2) Observes case of pure life water on floor by reach in coolers in dining area
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10-04-5
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Basic - In-use utensil for non-time/temperature control for safety food not stored in a clean, protected location.
Observed utensils with handle touching salt, sugar.
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40-01-4
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Basic - No suitable facilities provided to store employee clothing and other possessions. **Repeat Violation**
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33-16-4
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Basic - Open dumpster lid.
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06-04-5
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Basic - Time/temperature control for safety food thawed at room temperature.
1)Observed fish thawing at room temperature on cutting board beside 3 compartment sink.
2) Observed chicken thawing in standing water beside three compartment sink.
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08B-63-4
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Basic - Unpackaged food in an unprotected holding unit in a customer/nonsecure area.
Observed true reach in freezer in hallway by backdrop nit being locked. Open locked with keys. **Corrected On-Site**
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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.
Observed wet mop stored in mop bucket by restrooms.
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21-12-4
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Basic - Wet wiping cloth not stored in sanitizing solution between uses.
Observed wet wiping cloths on prep tables not stored in sanitizing solution in kitchen area
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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.
Observed approximately ten flies flying on raw produce onions in bin by the back of the house in the kitchen area
Observed 8 live flies on walls behind the prep table beside reach in cooler in kitchen area.
Observed approximately ten flies in the produce bin containing unpeeled onions by reach in cooler in kitchen
Observed 3 live flies on seasoning buckets beside prep table in kitchen
Observed 5 live flies on wall by prep table next to true reach in cooler in kitchen
Observed one fly flying around and landing on the shelf with clean and sanitized utensils above prep table in kitchen area next to hand washing sink
Observed one fly landing on prep table and on sanitized utensil pot above 3 compartment sink.
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02C-01-5
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High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation.
Observed food made 04/11/2021 between hours of 6am-8:39am without dates.
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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.
1) Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.
2) Observed Jammin delight juices unapproved source in reach in cooler in dining area
Curry chicken 64°F, Stew peas pork based 50°F, curry goat 50°F, cowfoot 70°F, oxtail 53°F, curry fish (56°F - Cold Holding); chicken soup (62°F - Cold Holding); fried fish (48°F - Cold Holding); tripe (45°F - Cold Holding);
In tru reach in cooler in front of 3 compartment sink. See stop sale.
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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.
Curry chicken 64°F, Stew peas pork based 50°F, curry goat 50°F, cowfoot 70°F, oxtail 53°F, curry fish (56°F - Cold Holding); chicken soup (62°F - Cold Holding); fried fish (48°F - Cold Holding); tripe (45°F - Cold Holding);
In tru reach in cooler in front of 3 compartment sink. See stop sale. **Repeat Violation**
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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.
Observed salt dfritters (105°F - Hot Holding); chicken soup (203°F - Cooking); jerk chicken (115°F - Hot Holding); rice (112°F - Hot Holding) on shelf above cook line on kitchen. Operator placed to reheat. **Corrected On-Site** **Repeat Violation**
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22-05-4
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Intermediate - Cutting board(s) stained/soiled.
Observed cutting boards in use soiled.
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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.
1) Observed hand soap and chlorine tablets stored in hand wash sink in kitchen.
2) Observed hand wash soap in hand wash sink in bar area.
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31B-02-4
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Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
1) Observed no paper towel at the hand washing sink by three compartment sink in kitchen area
2) Observed no paper towels at hand washing sink in bar. Operator provided. **Corrected On-Site**
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35A-01-4
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Intermediate - Nonservice animals in the food establishment or on premises.
**Repeat Violation**
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