| Violation
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Observation
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24-06-4
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Basic - Clean utensils or equipment stored in dirty drawer or rack.
Can opener in soiled steel container on cook line. **Warning**
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50-09-4
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Basic - Current Hotel and Restaurant license not displayed.
License displayed expired 02/01/2022 **Warning**
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35A-03-4
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Basic - Dead roaches on premises.
1 dead roach on floor of dry storage room. Employee discarded roach then cleaned and **Repeat Violation** **Admin Complaint**
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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.
Employee drink on shelf next to canned foods. **Warning**
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12B-02-4
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Basic - Employee eating in a food preparation or other restricted area.
Employee eating in dish pit area **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.
Employee phone next to peanuts on cook line **Warning**
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14-11-5
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Basic - Equipment in poor repair.
Cracked interior of triple door reach-in cooler on cook line by side exit **Warning**
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14-38-4
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Basic - Food storage container/container lid cracked or broken.
Lids for containers of uncooked rice grains by dish machine area **Warning**
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08B-38-4
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Basic - Food stored on floor.
Case of plastic water bottles on floor of dry storage room.
Raw shell eggs, rice noodles, and lemongrass on floor of walk-in cooler. **Warning**
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36-24-5
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Basic - Hole in or other damage to wall.
Wall behind dish machine **Warning**
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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.
Handle of scooper touching flower **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.
Ovens on cook line. **Repeat Violation** **Warning**
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23-03-4
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Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Rack of walk-in cooler. **Warning**
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29-19-4
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Basic - Standing water in floor drain/floor drain draining very slowly.
Floor drain under dish machine drains slowly. **Warning**
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42-03-5
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Basic - Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles.
Pliers in same container holding can opener on cook line **Warning**
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36-10-4
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Basic - Worn, torn and/or soiled floors/carpeting.
Floor soiled on cook line under cooking equipment **Warning**
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12A-17-4
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High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands.
Employee washed hands less than 10 seconds after handling raw grouper on cook line. Discussed proper hand washing procedures **Warning**
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10-05-5
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High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit.
Rice scooper on water at 103 degrees F **Warning**
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35A-09-4
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High Priority - Presence of insects or other pests. 1 roach egg sac pipes above entrance to dish pit area. 1 roach egg sac on floor of dish pit area. **Admin Complaint**
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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.
Raw beef over raw calamari in tall double door reach-in freezer in dry storage area. Discussed proper food storage **Warning**
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41-23-4
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High Priority - Rodent bait not contained in a covered, tamper-resistant bait station.
In dish pit area there are traditional wooden mouse traps **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.
Triple door reach-in cooler by side exit: Coconut milk 54 degrees F, peanut sauce with coconut milk 54 degrees F, tofu 60 degrees F, cooked rice 70 degrees F. Per employee foods came from walk-in cooler less than 4 hours ago. Top lid left open. Employee placed foods on ice.
Triple door reach-in cooler of cook line across fryer: water chestnuts 46 degrees F, raw shrimp 47 degrees F, raw beef 46 degrees F, raw chicken 46 degrees F. Bottom portion temped appropriately. Top lid open. Employee placed foods on ice.
Walk-in cooler: cooked rice 45 degrees F, cream cheese mix 45 degrees F, raw chicken 50 degrees F, tofu 46 degrees F, raw shell eggs 46 degrees F. Per operator delivery was received today and door held open for some time. Employee placed foods on ice.
Sliding door reach-in cooler of server's station: oat milk 46 degrees F. Other side temped appropriately. Operator moved milk to where temperature is better in cooler. **Warning**
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12A-03-4
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Intermediate - Employee washed hands in a sink other than an approved handwash sink.
Employee washed hands in three compartment sink after handling raw grouper. Discussed proper hand washing procedures **Warning**
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03D-15-4
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Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. **Corrective Action Taken** **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.
Can opener blade
Cutting board on reach-in cooler of cook line.
**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.
Cut lettuce prepared 2 days ago in tall sliding door reach-in cooler.
Curry in walk-in cooler. **Repeat Violation** **Warning**
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