| 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 no handle bowls in dry storage containers. **Warning**
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36-34-5
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Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Observed at cook line. **Warning**
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36-03-4
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Basic - Cove molding at floor/wall juncture broken/missing.
Throughout kitchen area. **Warning**
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14-09-4
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Basic - Cutting board has cut marks and is no longer cleanable. **Warning**
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35A-03-4
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Basic - Dead roaches on premises.
Observed about 10 dead roaches on the interior of light shields in the kitchen area above dry storage shelf towards back exit door. **Warning**
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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 personal beverages in reach 2 door in freezer. **Warning**
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38-13-4
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Basic - Heat lamp bulb not shielded or coated.
Observed heat lamp in warmer not shielded or coated. **Warning**
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10-01-5
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Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.
Observed handle of scoop in contact with sugar salt. **Warning**
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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 utensils in standing water at cook line at 82°F. **Warning**
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22-08-4
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Basic - Interior of oven has heavy accumulation of black substance/grease/food debris. **Warning**
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38-07-4
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Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
Observed at prep table near back door in kitchen area. **Warning**
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33-16-4
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Basic - Open dumpster lid.
Garbage not placed in a receptacle for storage until pick up to make the garbage inaccessible to insects and rodents. **Warning**
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14-33-4
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Basic - Reach-in freezer exterior with rust that has pitted the surface. **Warning**
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25-06-4
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Basic - Single-service articles not stored inverted or protected from contamination.
Observed stack of aluminum pans on top of 2 door reach in freezer not inverted. **Warning**
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06-04-5
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Basic - Time/temperature control for safety food thawed at room temperature.
Observed 5 boxes of raw chicken and a bag of tripe. Thawing at three compartment sink. **Warning**
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14-17-4
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Basic - Walk-in cooler/freezer shelves and interior walls, and ceiling with rust that has pitted the surface. **Warning**
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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 salt and sugar containers at cook line without labels. **Warning**
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01B-37-5
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High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale.
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.
Observed red beans 51, cooked chicken leg quarters 53-65, both cooked yesterday. **Repeat Violation** **Warning**
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08A-08-5
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High Priority - Raw animal food stored in same container as ready-to-eat food.
Observed container of raw beef liver over container of cooked red beans in walk in cooler. **Warning**
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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.
Time/temperature control for safety food hot held at less than 135 degrees Fahrenheit or above.
Observed in kitchen- Hot holding- on ledge at stove at cook line- fried chicken 104, fried snappers/king fish 112, and front counter-Warmer- fried snapper/king fish, Jamaican beef patties, fried ripe plantains-99-125, Operator advised to reheat all to 165 for hot holding but he discarded the food and told chef to cook a fresh batch.*Warning** **Warning**
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03D-05-5
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High Priority - 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.
Observed red beans 51, cooked chicken leg quarters 53-65, both cooked yesterday. **Repeat Violation** **Warning**
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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 in kitchen- Hot holding- on ledge at stove at cook line- fried chicken 104, fried snappers/king fish 112, and front counter-Warmer- fried snapper/king fish, Jamaican beef patties, fried ripe plantains-99-125. Operator advised to reheat to 165 for hot holding but he discarded the food and told chef to cook a fresh batch. **Warning**
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29-42-4
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High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. **Warning**
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27-16-4
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Intermediate -
Hot water at mop sink does not reach 100 degrees Fahrenheit.
Hot water at three-compartment sink does not reach 100 degrees Fahrenheit. **Warning**
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31A-04-4
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Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed.
Did not observe hand wash sink at three compartment sink area. **Warning**
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22-28-4
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Intermediate - Interior of reach-in chest freezer soiled with accumulation of food residue.
Observed bloody water built up in reach in freezer, **Warning**
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31B-02-4
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Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Kitchen area. **Warning**
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05-10-4
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Intermediate - Probe thermometer not used to ensure proper food temperatures.
Observed probe thermometer still in a sealed package. **Warning**
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