| 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.
Handles of glassfront coolers in kitchen have buildup of food debris. **Repeat Violation**
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12B-02-4
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Basic - Employee eating / drinking in a food preparation or other restricted area.
Employee in kitchen drinking from opened canned beverage sitting on prep table.
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14-11-5
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Basic - Equipment in poor repair.
1) Small microwave at front counter has internal damage.
2) Door handles missing on white fridge.
3) Gaskets on reach in coolers damaged.
**Repeat Violation**
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10-01-5
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Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.
Scoop handle touching sugar in container on shelf in kitchen. Manager removed scoop. **Corrected On-Site** **Repeat Violation**
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10-07-4
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Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
Utensils in standing water on prep table in kitchen. Employee removed all to be washed. **Corrective Action Taken** **Repeat Violation**
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22-08-4
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Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.
Microwave in kitchen has food debris buildup. **Repeat Violation**
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38-07-4
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Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
One set of lights going into kitchen not shielded.
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51-13-4
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Basic - No Heimlich maneuver/choking sign posted.
Bulletin provided to be posted. **Repeat Violation**
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05-09-4
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Basic - No conspicuously located ambient air temperature thermometer in holding unit.
Thermometers missing in white fridge and glassfront coolers in kitchen. **Repeat Violation**
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22-16-4
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Basic - Reach-in cooler interior/shelves have accumulation of soil residues.
Large reach in coolers in kitchen area have damaged and soiled shelves. **Repeat Violation**
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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.
Container of sugar on shelf in kitchen not labeled. Manager labeled. **Corrected On-Site** **Repeat Violation**
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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.
In back kitchen small glassfront cooler, stewed chickpeas (47F - Cooling). Per manager in unit overnight. See stop sale.
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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.
In white fridge, 2 cartons eggs above containers of sauces.
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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.
1) In kitchen LARGE GLASSFRONT - raw pork sausage (48F - Cold Holding); raw Argentinian sausage (47-56F - Cold Holding; packaged deli turkey (53F - Cold Holding); ground raw turkey (56F - Cold Holding). All items in unit overnight per manager.
2) In back kitchen small glassfront cooler, stewed chickpeas (47F - Cooling). Per manager in unit overnight. **Repeat Violation**
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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.
1) In kitchen LARGE GLASSFRONT - raw pork sausage (48F - Cold Holding); raw Argentinian sausage (47-56F - Cold Holding; packaged deli turkey (53F - Cold Holding); ground raw turkey (56F - Cold Holding). All items in unit overnight per manager. See stop sale.
Do not use unit until temperature can be maintained at 41F or below.
2) In back kitchen small glassfront cooler, stewed chickpeas (47F - Cooling). Per manager in unit overnight. See stop sale. **Repeat Violation** **Admin Complaint**
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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.
1) At front hot line, fried chicken (117F - Hot Holding); baked fish (121F - Hot Holding). Per employee in line less than 1 hour. Items removed to kitchen to be reheated for proper hot holding.
2) On prep table in kitchen, stewed cabbage (131F - Hot Holding); curry chicken (126F - Hot Holding). Per employee finished cooking 30-45 minutes. Items placed back to oven to reheat to hold in hot box. **Corrective Action Taken** **Repeat Violation**
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05-05-4
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Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit.
Ambient thermometer in reach in cooler in kitchen not registering any temperature.
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11-27-4
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Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
Bulletin provided to be posted. **Corrective Action Taken**
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11-26-1
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Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
Bulletin provided to manager. **Corrective Action Taken**
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14-14-4
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Intermediate - Nonfood-grade basting brush used in food.
Standard paint brush in container of jerk sauce.
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41-17-4
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Intermediate - Spray bottle containing toxic substance not labeled.
Unknown substance in bottle by front counter hand sink.
Employee labeled bottle. **Corrected On-Site**
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