| Violation
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Observation
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36-36-4
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Basic - Ceiling tile missing. At dry storage area
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36-03-4
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Basic - Cove molding at floor/wall juncture broken/missing. Several walls at kitchen **Repeat Violation**
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32-12-5
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Basic - Covered waste receptacle not provided in women's bathroom. Unisex restroom
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16-44-4
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Basic - Dishware/utensils not soaked prior to being placed in three-compartment sink/dishmachine and results in soiled dishware/utensils after washing occurs.
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13-03-4
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Basic - Employee with no hair restraint while engaging in food preparation. One food prep employee
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24-08-4
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Basic - Equipment and utensils not properly air-dried - wet nesting.
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14-11-5
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Basic - Equipment in poor repair.
Walk-in cooler gaskets
Reach in cooler gaskets **Repeat Violation**
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36-17-5
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Basic - Floor tiles missing and/or in disrepair. Kitchen
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33-20-4
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Basic - Grease on the ground and/or pad around grease receptacle.
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36-24-5
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Basic - Hole in or other damage to wall.
- Mop sink wall **Repeat Violation**
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23-03-4
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Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
- heavy soiled walk in cooler shelves
- walk-in cooler shelves
- prep tables shelves
- all equipment, coolers
- all food containers exterior
- all shelves dry storage/ clean equipment
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16-48-4
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Basic - Old food stuck to clean dishware/utensils.
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33-16-4
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Basic - Open dumpster lid. **Repeat Violation**
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35B-04-4
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Basic - Outer openings of establishment cannot be properly sealed when not in operation.
Back door
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22-16-4
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Basic - Reach-in coolers interior/shelves have accumulation of soil residues.
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35B-13-4
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Basic - Screening is not 16-mesh to the inch. Back door
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33-34-4
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Basic - Storage area not maintained clean and organized. Storage out in building
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06-01-5
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Basic - Time/temperature control for safety food thawed in an improper manner. Shrimp 32-47° ambient temperature in container, recommended to returned to cooler until use to reach41° **Corrective Action Taken**
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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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36-27-5
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Basic - Wall soiled with accumulated grease, food debris, and/or dust. Throughout the kitchen
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29-11-4
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Basic - Water leaking from pipe and/or faucet/handle.
- 3 bay sink no closed, running water constantly.
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22-45-4
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High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized.
- no sanitizing any dish
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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.
- shell eggs over cooked pork in walk-in cooler shelves **Repeat Violation**
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35A-04-4
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High Priority - Rodent activity present as evidenced by rodent droppings found.
3 droppings next to rice bags at dry storage **Warning**
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03F-02-5
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High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Per employee food placed less than 2 hrs.
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02C-08-5
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Intermediate - Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked.
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41-17-4
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Intermediate - Spray bottle containing toxic substance not labeled. By 3 bay sink floor
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16-28-4
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Intermediate - Two-compartment sink used for warewashing.
Prep sink used for ware washing.
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