| Violation
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Observation
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14-09-4
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Basic - Cutting board has cut marks and is no longer cleanable. Observed cutting boards no longer cleanable used over preparation table located inside the kitchen next to the warewashing area.
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36-22-4
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Basic - Floor area(s) covered with standing water. Located inside the kitchen underneath preparation tables and next to walk-in cooler and walk-in freezer. Observed standing water inside the walk-in cooler.
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36-73-4
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Basic - Floor soiled/has accumulation of debris. Observed accumulation of food debris on the floor underneath cook equipment. Observed food debris and cigarette butts on the floor inside the storage room located at the back of the establishment, next to warewashing area. Observed floor soiled with food debris inside the walk-in cooler located at the back of the establishment.
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36-11-4
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Basic - Floors not maintained smooth and durable. Throughout the kitchen. **Repeat Violation**
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08B-43-4
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Basic - Food stored in a room/shed that is not fully enclosed. Chain lint as a barrier Observed 13 crates filled with raw potatoes, 6 cases of potatoes, 2 cases of beef, 2 cases of cabbage stored next to 11 large containers of garbage, and 1 triple glass door reach-in cooler with gallons of milk, sausages, ground beef and ham in the interior, stored in a storage area with chaint lint and wooden fence as a barrier, not fully enclosed.
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36-24-5
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Basic - Hole in or other damage to wall. Observed a hole in the wall located inside the storage room at the back of the establishment where clean pots and pans are stored.
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35B-07-4
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Basic - Openings to the outside for equipment, such as ventilation fans, not screened or otherwise protected when the equipment is not in operation. Ventilation fan missing the screen located inside the kitchen at the warewashing area. **Repeat Violation**
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35B-05-4
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Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present. Observed window located inside the storage room located at the back of the establishment without screening protection.
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22-16-4
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Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed food debris inside the triple glass door reach-in cooler located at the storage area.
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06-01-5
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Basic - Time/temperature control for safety food thawed in an improper manner. Observed 10 whole turkey and 3 boxes of beef being thawed over a preparation table inside the kitchen next to warewashing area. Operator placed raw turkey and beef inside the walk-in cooler during the time of the inspection. **Corrected On-Site**
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03D-02-5
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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 6 hours. Observed inside the walk-in cooler: cooked ground beef (48°F - Cooling); cooked chicken (49°F - Cooling); cooked pork (48°F - Cooling). As per operator beef, chicken and pork were cooked the day before and stored inside the walk-in cooler overnight.
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01B-36-5
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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 two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Observed inside the walk-in cooler: cooked ground beef (48°F - Cooling); cooked chicken (49°F - Cooling); cooked pork (48°F - Cooling). As per operator beef, chicken and pork were cooked the day before and stored inside the walk-in cooler overnight.
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22-45-4
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High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed approximately 20+ aluminum kitchen pans soiled with food debris stored over a shelf. As per operator, employees cleaned kitchen pans with paper towel after using and stored over the shelf for next day use.
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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 17+ flies flying around the kitchen and next to clean aluminum pots, not touching food. Observed approximately 40+ flies flying around cases of food stored inside the storage area landing over 6 cases of raw potatoes.
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35A-05-4
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High Priority - Roach activity present as evidenced by live roaches found. Observed 1 live roach crawling on the walk-in cooler door frame located at the back of the establishment.
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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. Observed inside single glass door located at the front counter area: natilla (70°F - Cold Holding). As per operator less than 4 hours.
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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. Observed inside the steam table located at the front counter area: cooked chicken (98°F - Hot Holding, reheated to 165°F); cooked scrambled eggs (131°F - Hot Holding , reheated to 165°F); cooked fish (103 °F - Hot Holding, reheated to 165°F). As per operator less than 4 hours. Operator reheated scrambled eggs, fish and chicken during the inspection. Observed inside of a warmer located at the front counter area: cod fish croquettes (108°F - Hot Holding, reheated to 165°F); yuca stuffed with beef (111°F - Hot Holding, reheated to 165°F). As per operator less than 4 hours. Operator reheated croquettes and yuca stuffed with beef during the inspection. **Corrected On-Site** **Repeat Violation**
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27-16-4
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Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed water temperature at 79°F on both hand washing sinks located at the main entrance of the establishment, one inside the customers bathroom, the second one next to the kitchen main entrance.
After continuously running water per 2 minutes, water temperature 79°F in both hand washing sinks.**Repeat Violation** **Repeat Violation**
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