| 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. Observed bowl inside cooked soup.
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36-32-5
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Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed ceiling tile with watermark in the prep area.
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32-12-5
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Basic - Covered waste receptacle not provided in women's bathroom. **Repeat Violation**
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50-09-4
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Basic - Current Hotel and Restaurant license not displayed. **Repeat Violation**
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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 cellphone stored on top of front counter.
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14-11-5
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Basic - Equipment in poor repair. Observed walk in cooler ambient temperature at 55F.
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08B-38-4
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Basic - Food stored on floor. Observed gallon of oil stored on prep area floor.
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42-02-4
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Basic - Improper storage of maintenance equipment that interferes with cleaning. Located by the mop sink.
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31B-04-4
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Basic - No handwashing sign provided at a hand sink used by food employees. Located in the restroom.
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23-03-4
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Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed all cooler gasket soiled. Observed table fan with dust. **Repeat Violation**
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14-17-4
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Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
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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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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 cooked yellow rice (48F - Cooling); cooked rice and beans (49F - Cooling); as per operator food was prepared yesterday; cooked ground beef (50F - 49F - Cooling)as per operator cooked ground beef was prepared Sunday. Observed cooked food stored inside walk in cooler. Operator discarded it.
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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. Observed beef (53F - Cold Holding); raw pork chunks (49F - Cold Holding); raw pork (51F - Cold Holding); raw chicken (52F - Cold Holding)stored inside walk in cooler. Observed cooked yellow rice (48F - Cooling); cooked rice and beans (49F - Cooling); as per operator food was prepared yesterday; cooked ground beef (50F - 49F - Cooling)as per operator cooked ground beef was prepared Sunday. Observed cooked food stored inside walk in cooler.
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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 beef (53F - Cold Holding); raw pork chunks (49F - Cold Holding); raw pork (51F - Cold Holding); raw chicken (52F - Cold Holding)stored inside walk in cooler.
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12A-03-4
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Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed employee washed hand in the 3 compartment sink. Operator was coached to washed hand in the hand washing sink. **Corrected On-Site**
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31A-11-4
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Intermediate - Handwash sink used for purposes other than handwashing. Observed empty container stored inside hand washing sink by front counter. **Corrected On-Site**
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16-37-1
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Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine test kit.
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31B-02-4
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Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in the restrooms.
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05-08-4
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Intermediate - No probe thermometer provided to measure temperature of food products.
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31B-03-4
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Intermediate - No soap provided at handwash sink. Located at front counter hand washing sink. **Corrected On-Site**
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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 ground beef stored inside walk in cooler. As per operator cooked ground beef was prepared 3 days ago.
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