| Violation
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Observation
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23-24-4
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Basic - Buildup of food debris/soil residue on equipment door handles.
Observed gaskets and equipment door handle with debris, build up and mold like substance.
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12B-12-5
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Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container.
Observed employee dinking hot tea from open beverage at front counter and stored on counter with to go cups at front counter.
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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 hand bag stored directly on top of to go plates at front counter.
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14-11-5
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Basic - Equipment in poor repair.
Observed torn gaskets on reach in cooler located in kitchen area.
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08B-38-4
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Basic - Food stored on floor.
Observed produce stored on floor in walk in cooler.
Observed plantains and potatoes in water in container stored on floor.
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10-20-4
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Basic - In-use tongs stored on equipment door handle between uses.
Observed tongs on equipment handle in kitchen area.
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35B-02-4
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Basic - Insect control device installed over food preparation area.
Observed bug zapper installed over clean , sanitized plates and to go containers in kitchen area.
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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.
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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 cloths not stored in sanitizing solution at front counter.
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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 sugar at front counter not labeled.
Observed corn and flour removed from its original container in kitchen area not labeled.
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01B-01-4
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High Priority - Dented/rusted cans present. See stop sale.
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22-41-4
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High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.
Observed dish machine at 0 ppm. Operator set up 3 compartment sink.
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12A-27-4
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High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands.
Observed employee crack eggs and proceeded to touch already cooked TCS foods without changing gloves or washing hands.
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12A-28-4
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High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Observed employee touch dirty apron then proceeded to touch food without washing hands.
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14-31-5
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High Priority - Nonfood-grade bags used in direct contact with food.
Observed plastic bag on top of cooked rice used to steam rice. See Stop Sale.
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14-15-4
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High Priority - Nonfood-grade containers used for food storage - direct contact with food.
Observed non food grade container used for molding food into sahepe.
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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 fish stored over corn in standing reach in freezer.
Observed raw chicken stored over pork in standing reach in freezer
Observed raw shrimp stored over broccoli in standing reach in freezer in kitchen area.
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01B-03-5
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High Priority - Stop Sale issued due to adulteration of food product.
Nonfood-grade bags used in direct contact with food.
Observed plastic bag on top of cooked rice used to steam rice. See Stop Sale.
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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 heavy cream opened on 10/17 per operator not labeled.
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09-17-4
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Intermediate - Employee using bare hand contact with nonready-to-eat food (such as raw animal food or flour) unnecessarily without the use of gloves, deli paper, scoops, tongs or other utensils.
Observed employee use bare hands to put meat on grill, then touch arepas with same glove hands without changing gloves or washing hands.
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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 cutting board with mold like substance in kitchen 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 inaccessible with glasses being washed in hand washing sink located at front counter.
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