| 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. Main kitchen cook line underneath prep table- observed container inside flour with no handle. Operator removed container. **Corrected On-Site**
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36-06-4
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Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Main kitchen at 3 compartment sink- observed soiled cardboard on floor.
-Observed ceiling tiles missing in kitchen/prep area/hallway.
-Observed water stained ceiling tiles throughout.
-Observed hole in wall across from walk-in freezer.
-floor soiled with grease in the kitchen.
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35A-03-4
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Basic - Dead roaches on premises. Main kitchen HWS- observed 8 dead roaches underneath hand washing sink.
Front dining area- observed observed 2 dead roaches behind Donna's reach in cooler.
Main kitchen pot rack in front of reach in cooler- observed 1 dead roach.
Front counter steam table service line cabinets- observed 4 dead roaches in cabinets.
Front counter warmer shelf cabinets at television- observed 4 dead roaches behind cabinet.
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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. Main kitchen prep table behind front counter door- observed employee bag, keys and cellphone on prep table. Employee removed items. **Corrected On-Site**
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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.
Observed employee engaged in food prep wearing bracelet.
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08B-38-4
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Basic - Food stored on floor.
Observed box with cabbages on floor in standing water in storage area under storage rack.
Operator removed cabbages. **Corrected On-Site**
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10-07-4
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Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Main kitchen cook line stove top- observed 2 spoons inside standing water at 106°F.
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21-04-4
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Basic - In-use wet wiping cloth/towel used under cutting board. Main kitchen cook line prep table- observed wiping cloth underneath cutting board. Operator removed wiping cloth. **Corrected On-Site**
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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. Main kitchen cook line at exit door. Observed lightning shied cover missing.
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29-27-4
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Basic - No mop sink or curbed cleaning facility provided at establishment.
-Observed mop sink removed.
- Observed water slow draining at hand wash sink by front line.
- Observed water draining onto floor surface under three compartments sink.
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23-03-4
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Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Main kitchen cook line dry storage shelf- observed shelves soiled with slime dust and debris.
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12B-13-4
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Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Main kitchen reach in cooler at cook line- observed employee beverages inside reach in cooler.
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35B-03-4
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Basic - Outer openings not protected with self-closing doors. Observed rear door without self closing latch.
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14-33-4
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Basic - Reach-in cooler shelves with rust that has pitted the surface.
-Observed reach in cooler shelves and wire storage rack shelves in kitchen area soiled.
-Observed exterior of pots soiled with grease.
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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. Main kitchen cook line exit door- observed wet mop sitting on the floor not allowed to dry.
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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. Cook line prep table bottom shelf- observed container of flour with no label.
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03D-01-5
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High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Front counter Nature Way juice cooler- observed 6 pans of macaroni and cheese temperature ranges 48-55°F. Operator stated that macaroni and cheese was cooked and placed in cooler last night. See Stop Sale.
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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.
Observed employee preparing ready to eat cabbage with bare hands. Employee put on gloves. **Corrected On-Site**
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01A-05-4
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High Priority - Food/ice received from unapproved source/no invoice provided to verify source.
Observed the following baked goods from Nic's Pastries. Unable to verify source via Department of Agriculture.
-27 Gizzardas
-11 Peanut Cakes
-9 Coconut Drops
-7 Rock Cakes
-23 Greater Cakes
-See Stop Sale.
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35A-05-4
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High Priority - Roach activity present as evidenced by live roaches found.
Main kitchen 3 compartment sink- observed 1 live roach crawling underneath 3 compartment sink.
Main kitchen mop sink space next to reach in cooler- observed 8 live roaches crawling in dirt by missing mop sink area.
Main kitchen true reach in cooler- observed 2 live roaches crawling on wall.
Main kitchen prep table- observed 1 live roach crawling on prep table while employee preparing food.
Front line steam table- observed 1 live roach crawling underneath steam table tray line.
Main kitchen walk-pot rack wall in front of walk in cooler- observed 6 live roaches crawling at corner seams of wall.
Main kitchen cable box area at walk in cooler- observed 8 live roaches crawling around wiring and cable box.
Main kitchen front counter entrance 3 compartment sink- observed 1 live roach crawling underneath HWS.
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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 Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Front counter Nature Way juice cooler- observed 6 pans of macaroni and cheese temperature ranges 48-55°F. Operator stated that macaroni and cheese was cooked and placed in cooler last night. See Stop Sale.
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03B-01-6
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High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Front counter warmer- observed fish fritters and dumplings temperature ranges 110-126°F. Operator removed items to be reheated.
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41-10-4
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High Priority - Toxic substance/chemical improperly stored.
-Main kitchen pot rack at walk-in cooler- observed 3 spray bottles of degreaser stored next to a case of cabbage on the floor. Operator removed cabbage.
-Observed chlorine sanitizer >100 ppm when tested at three compartments sink and wiping cloth sanitizer buckets. Operator corrected to 100ppm.
- Unlabeled spray bottles dining room and on floor next to rack with saint pots and pans. **Corrected On-Site**
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46-01-4
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Marked exit/path to marked exit blocked. For reporting purposes only. Main kitchen exit door at cook line- observed exit door being blocked by trash can. Operator removed trash can. **Corrected On-Site**
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