| Violation
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Observation
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22-20-5
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Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Observed Accumulation of black/green mold-like substance in the interior of the ice machine/bin located next to front dry storage area .
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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 scoop used to dispense cooked rice in reach in cooler and sugar and salt on storage shelf in kitchen area.
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36-36-4
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Basic - Ceiling tile missing.
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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 stored directly on prep table in front of dough being kneaded by employee.
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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. Personal food and beverages not properly identified stored in standing reach in cooler located beside front dry storage area with foods being served to the public.
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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 handbags and beverages stored with dry storage products at front dry storage area.
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36-73-4
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Basic - Floor soiled/has accumulation of debris.
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08B-38-4
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Basic - Food stored on floor.
Observed gallons of oil stored on floor between dry storage and ice bin machine.
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08B-25-4
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Basic - Food-contact surface not cleaned and sanitized between working with raw animal food and ready-to-eat food or unwashed produce.
Observed food contact surfaces not cleaned and sanitized between prep of raw beef, reheating of products, no sanitizing solution set up.
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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 directly touching cooked carrot mix in standing reach in cooler next to 3 compartment sink.
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36-64-5
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Basic - Objectionable odors in bathroom or other areas of the establishment.
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23-03-4
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Basic - Observed Nonfood-contact surface floors throughout establishment and behind equipment soiled with grease, food debris, dirt, slime, mold like substance throughout establishment.
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02D-01-5
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Basic - Observed Working containers of flour, basan flour, coconut, fried onions, sugar, salt, rice removed from original container not identified by common name stored on dry storage shelf in second cooking kitchen next to back door section.
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14-20-4
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Basic - Ripped/worn tin foil used as shelf cover.
Observed dirty torn foil with grease build up used as cover for wood being used as a shelf cover.
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25-06-4
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Basic - Single-service articles not stored inverted or protected from contamination.
Observed catering pans on dry storage shelf next to bags of onions with live flies not inverted.
Observed to go containers on shelves at front counter not inverted.
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29-49-6
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Basic - Standing water in bottom of reach-in-cooler.
Observed moldy standing water in reach in cooler located in kitchen area.
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08B-12-5
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Basic - Stored food not covered.
Observed yogurt and cooked chicken in standing reach in cooler not covered.
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06-01-5
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Basic - Time/temperature control for safety food thawed in an improper manner.
Observed beef and goat thawing in standing water by 3 compartment sink.
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36-27-5
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Basic - Wall soiled with accumulated grease, food debris, and/or dust.
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29-03-4
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Basic - Water draining onto floor surface.
Observed water draining from pvc pipe under hand washing sink located in second kitchen next to rear back door.
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21-12-4
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Basic - Wet wiping cloth not stored in sanitizing solution between uses.
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41-07-4
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High Priority - Container of medicine improperly stored.
Observed medicine stored on dry storage shelf in second kitchen.
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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 pick up cilantro with bare unwashed hands and sprinkle over food being served as catering.
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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 or more live flies on onions stored at front dry storage area next to ice bin machine and standing reach in coolers directly in front of kitchen area.
Observed flies flying through kitchen landing on to go containers where food is prepped.
Observed 2 or more flies flying around desert area at front counter area
Observed 2 flies flying around uncovered steam table and desert station landing on pastry fudge at desert buffet area in dining room.
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14-86-1
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High Priority - Non-food grade paper/paper towel used as liner for food container.
Observed numerous white towels formed as a mold shaper being used to mold flour into formto be placed in bread oven
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08A-02-6
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High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
Observed raw beef stored over uncovered cook chicken in standing refrigerator located next to front dry storage
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08A-05-6
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High Priority - Raw animal food stored over/not properly separated from ready-to-eat food.
Observed raw beef stored directly over cooked chickpeas in walk-in cooler.
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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 chicken stored over raw beef in standing reach in cooler next to front dry storage area.
Observed raw chicken stored over raw beef in standing reach in freezer located next to 3 compartment sink.
Observed raw beef stored over raw goat in standing freezer next to 3 compartment sink
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35A-05-4
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High Priority - Roach activity present as evidenced by live roaches found.
Observed 4 -6 or more roach encasing on floor in third dry storage closet area next to second kitchen area.
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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 held in reach in cooler in kitchen area from overnight per operator all above 41°F Held in reach in cooler from overnight Reach in cooler ; cooked chicken 4 pans 46F); cooked beef , cooked goat, white rice 46F - Cold Holding); cooked rice (46F - Cold Holding)All products 46-47°F
Operator discarded all products.
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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 held in reach in cooler in kitchen area from overnight per operator all above 41°F Held in reach in cooler from overnight Reach in cooler ; cooked chicken 4 pans 46F); cooked beef , cooked goat, white rice 46F - Cold Holding); cooked rice (46F - Cold Holding)All products 46-47°F
Operator discarded all products.
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03E-08-5
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High Priority - Time/temperature control for safety food reheated in a microwave oven for hot holding not reaching 165 degrees Fahrenheit.
Observed cooked chicken reheated in microwave at 126° F- 137°F being made for catering delivery.
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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 milk and half and half opened 24 hours ago not date marked.
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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 can opener blade with mold like substance.
Observed cutting boards with build up food and grease on all shelves in kitchen and dish ware area.
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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 located in second kitchen inaccessible with bucket in front of sink.
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31A-11-4
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Intermediate - Handwash sink used for purposes other than handwashing.
Observed hand washing sink used to wash knife at hand washing sink.
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22-31-4
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Intermediate - Non-pitting surface rust on food-contact equipment.
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02C-04-5
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Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again.
Cooked beef, lamb, cooked spinach, cooked lentils, cooked fish numerous containers not date marked.
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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 cooked chicken kabobs, beef kabobs, beef burgers, cooked chicken all TCS cooked meats in reach in coolers made on 12/21 per operator in the morning not date marked.
Observed cooked lentils cooked beef, cooked fish, cooked goat, cooked lamb , cooked carrot desert in second reach in cooler removed from freezer from Monday 19th with no date marking
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41-17-4
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Intermediate - Spray bottle containing toxic substance not labeled.
Observed chemical bottle stored at front counter with no label.
Operator labeled bottle sanitizer for tables.
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