| Violation
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Observation
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35A-06-4
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Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices.
Observed 6 sticky adhesive devices throughout the kitchen area with over 100 or more flies on each sticky adhesives. **Warning**
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35A-03-4
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Basic - Dead roaches on premises.
Observed 8-10 dead roaches in your light shields above food preparation areas. **Warning**
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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 Employee beverage container on a food preparation table or over/next to clean equipment/utensils located at cook line.
**Warning**
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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 cellular phone on prep table at cook line. **Warning**
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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 wearing bracelet and watch at front counter while preparing food. **Warning**
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35B-01-4
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Basic - Exterior door has a gap at the threshold that opens to the outside. **Warning**
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36-73-4
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Basic - Floor soiled/has accumulation of debris.
Observed floors throughout cook line and kitchen with grease debris under equipments. **Warning**
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08B-38-4
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Basic - Food stored on floor.
Observed oil stored on floor in kitchen area.
Observed potatoes in water on floor in walk in cooler. **Warning**
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10-06-5
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Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container.
Observed handle of scoop directly touching cooked rice and beans in rice cooker at front counter. **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 88°F on prep table at cook line. **Warning**
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22-08-4
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Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.
Observed grease build up in ovens at cook line . **Warning**
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23-24-4
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Basic - Observed Buildup of food debris/soil residue on equipment door handles and walk in gasket throughout kitchen area. **Warning**
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36-34-5
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Basic - Observed Ceiling/ceiling tiles/vents soiled over food preparation areas throughout kitchen area with accumulated food debris, grease, dust, or mold-like substance. **Warning**
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08B-12-5
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Basic - Stored food not covered.
Observed cooked macaroni cheese not covered in walk in cooler. **Warning**
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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 cloth not stored in sanitizing solution between uses on cook line. **Warning**
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12A-16-4
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High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
Observe employees begin working starting shift, sharing food, touching tongs, sharing food to guests without washing hands. **Warning**
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01B-07-4
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High Priority - Food with mold-like growth. See stop sale.
Observed plantains in box on shelf at cook line with mold build up. **Warning**
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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 prep shelf where vegetables are prepped and raw fish being prepped not being sanitized to prevent cross contamination. **Warning**
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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 20 flies flying around moldy plantains located in kitchen area next to cook line and ovens.
Observed approximately 3 or more live flies flying around dish area landing on box with sealed spiced bun and on pot with cooked curry goat on prep table located in dish area. **Warning**
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14-31-5
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High Priority - Nonfood-grade bags used in direct contact with food.
Observed thyme and escallions stored in non food grade bags on top of prep shelf at cook line. **Warning**
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08A-20-5
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High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
Observed raw seasoned chicken stored with raw seasoned oxtail in plastic bags in container in walk in cooler.
Observed raw seasoned jerk chicken stored with raw goat in container in bags 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 cold held at greater than 41 degrees Fahrenheit.
Observed TCS foods cooked and seasoned from 8/17 held in walk in cooler greater than 41°F. Cooked oked oxtail from overnight in walk in cooler (48-54F - Cold Holding); cooked curry goat (51F - Cold Holding); brown stew chicken (51F - Cold Holding); curry chicken (51F); salted cod fish (51F - Cold Holding); cooked mackerel (54F - Cold Holding); raw oxtail (48F); raw goat (48F - Cold Holding); cooked macaroni and cheese (46F); shredded cheese (48F - Cold Holding) **Warning**
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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 TCS foods cooked and seasoned from 8/17 held in walk in cooler greater than 41°F. Cooked oked oxtail from overnight in walk in cooler (48-54F - Cold Holding); cooked curry goat (51F - Cold Holding); brown stew chicken (51F - Cold Holding); curry chicken (51F); salted cod fish (51F - Cold Holding); cooked mackerel (54F - Cold Holding); raw oxtail (48F); raw goat (48F - Cold Holding); cooked macaroni and cheese (46F); shredded cheese (48F - Cold Holding) **Warning**
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41-15-5
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High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles.
Observed chlorine sanitizing solution at front counter more than 200 ppm. **Warning**
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11-07-5
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Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. **Warning**
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02C-03-5
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Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.
Observed shredded cheese, butter opened more than 24 hours per operator not date marked. **Warning**
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22-02-4
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Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.
Observed food stainless steel tray with onion stored on top of dirty open garbage with garbage beside vegetable prep table at cook line. **Warning**
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31A-09-4
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Intermediate - Handwash sink not accessible for employee use at all times.
Observed hand washing sink not accessible with bucket of water in sink at cook line. **Warning**
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31A-11-4
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Intermediate - Handwash sink used for purposes other than handwashing.
Observed Handwash sink located at cook line used for purposes other than handwashing.as a dump sink. **Warning**
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22-31-4
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Intermediate - Non-pitting surface rust on food-contact equipment.
Observed walk in cooler with heavy rust build up on all shelves and mold like substance build up. **Warning**
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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.
Observed TCS foods made on 8/17 more than 24 hours per operator not date marked Cooked oxtail from overnight in walk in cooler (48-54F - Cold Holding); cooked curry goat (51F - Cold Holding); brown stew chicken (51F - Cold Holding); curry chicken (51F); salted cod fish (51F - Cold Holding); cooked mackerel (54F - Cold Holding); (cooked macaroni and cheese 54°F **Warning**
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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 no hot water at hand washing sink located at cook line. **Warning**
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