| Violation
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Observation
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16-03-4
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Basic - Accumulation of debris inside and exterior of warewashing machine. **Warning**
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23-24-4
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Basic - Buildup of food debris/soil residue on equipment door handles and glass - all coolers in the kitchen and cook line **Warning**
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35A-03-4
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Basic - Dead roaches on premises.
Observed:
2 dead roaches in the kitchen at cook line by smoker;
2 dead in the dry storage room attached to one of the main dining areas;
Operator cleaned and sanitized area; **Corrective Action Taken** **Warning**
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33-14-4
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Basic - Dumpster overflowing garbage- at the back **Warning**
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33-08-4
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Basic - Dumpster/cans/garbage disposal location improper because it is causing a nuisance or public health hazard.
Garbage can filled with garbage stored by the back screen door; wild big birds and flies feeding from the garbage can; **Warning**
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35B-01-4
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Basic - Exterior door has a gap on the entire length of the door top to bottom; screen door not wide enough to close properly ; approximately 1/2 inch left between door and frame; back screen door by the cook line;
Gap beneath exterior screen door at the other side of the back kitchen; **Warning**
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08B-38-4
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Basic - Food stored on floor- plastic tubs of raw beef in walk-in freezer; operator stored properly **Corrected On-Site** **Warning**
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22-16-4
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Basic - Reach-in cooler interior/shelves have accumulation of soil residues- all cooler in the kitchen and cook line are heavily soiled with food debris; **Warning**
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08B-12-5
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Basic - Stored food not covered- plastic tubs with raw fish not covered in walk-in freezer
Operator covered. **Corrected On-Site** **Warning**
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36-10-4
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Basic - Worn, torn and/or soiled floors/carpeting.
Carpet in dining rooms are heavily soiled with food debris and stains;
Floors in the kitchen soiled with grease and food debris **Warning**
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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.
sliced pork (62-55F - Cooling); in glass sliding reach in cooler by three compartment sink; as per operator food cooked the night before and food piled high in big plastic tub in reach in cooler; food never reached 41° F within a total of six hours; See Stop Sale
lo main noodles (46-47F - Cooling);in walk-in cooler #1 at cook line; as per operator food cooked the night before and placed covered in plastic tub to cool overnight in walk-in cooler; food never reached 41 F within a total of six hours; See Stop Sale **Warning**
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01B-36-5
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High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.
sliced pork (62-55F - Cooling); in glass sliding reach in cooler by three compartment sink; as per operator food cooked the night before and food piled high in big plastic tub in reach in cooler; food never reached 41° F within a total of six hours; See Stop Sale **Warning**
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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.
Dishwasher (Chlorine 0ppm)
Operator switched to three compartment sink. **Corrective Action Taken** **Warning**
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35A-02-6
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High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area.
Observed approximately:
10 flying flies at cook line; 2 landed on raw chicken in reach in cooler
10 flying at dishwasher area; approximately 4 landed on clean and dirty dishes
5 in the dining room by main cold and hot buffet;
7 flying flies by both screen doors by cook line and walk-in cooler #2;
5 flying flies inside the garbage can by three compartment sink next to smoker **Warning**
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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.
Raw chicken stored above boiled eggs in walk-in cooler #1;
Raw fish stored above cooked chicken in walk-in looker #2
Operator stored properly **Corrected On-Site** **Warning**
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35A-05-4
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High Priority - Roach activity present as evidenced by live roaches found.
Observed:
one live roach in the kitchen by glass sliding door cooler across from three compartment sink;
Operator cleaned and sanitized area; **Corrective Action Taken** **Warning**
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03A-03-5
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High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less.
raw shell eggs (64F - Cold Holding) in sandwich table at cook line; as per operator food out of temperature for more than four hours; food stored in cooler overnight; See Stop Sale; **Warning**
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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.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.
yellow fried rice (126F - Hot Holding); in rice warmer at cook line; food below 135 F; as per operator food cooked yesterday and left in the warmer over night; See Stop Sale
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.
chicken (59F - Cold Holding); beef (59F - Cold Holding); crawfish (59F); clams (59F); shrimp (49F - Cold Holding); corn (47F - Cold Holding); in the two sandwich tables at cook line; as per operator food not prepared or portioned today; food out of temperature for more than four hours; See Stop Sale
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less.
raw shell eggs (64F - Cold Holding) in sandwich table at cook line; as per operator food out of temperature for more than four hours; food stored in cooler overnight; See Stop Sale; **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.
chicken (59F - Cold Holding); beef (59F - Cold Holding); crawfish (59F); clams (59F); shrimp (49F - Cold Holding); corn (47F - Cold Holding); in the two sandwich tables at cook line; as per operator food not prepared or portioned today; food out of temperature for more than four hours; See Stop Sale
chicken (44F - Cold Holding); shrimp (44F - Cold Holding); boiled eggs (44F - Cold Holding); in walk-in cooler #1 at cook line; as per operator food not cooked or portioned today; foods stored by walk-in cooler door; as per operator cooler door left opened while setting up the cook line; foods out of temperature for approximately 30 minutes; operator placed foods on ice to quick chill; **Corrective Action Taken** **Warning**
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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.
yellow fried rice (126F - Hot Holding); in rice warmer at cook line; food below 135 F for more than four hours; as per operator food cooked yesterday and left in the warmer over night; See Stop Sale **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- cutting boards heavily soiled with black mold like substance at cook line; **Warning**
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