| Violation
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Observation
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35A-06-4
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Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices.
Four hanging sticky tape trap devices above walkway areas in prep area near back door of building have buildup of dead flying insects. Employee removed and discarded devices.
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36-32-5
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Basic - Ceiling/ceiling tile shows damage or is in disrepair.
Ceiling tiles in back prep show signs of possible water/mold damage. **Repeat Violation**
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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 bottled water on table in prep back area next to raw food items being portioned.
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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.
1) Employee phone on table in back prep area while employee portioning raw food item. Employee moved phone.
2) Employee purse on top of buckets of mayonnaise in back storage area. Employee moved purse. **Corrected On-Site**
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08B-38-4
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Basic - Food stored on floor.
Plastic bulk containers of mayonnaise on floor in back dry goods area. **Repeat Violation**
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33-16-4
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Basic - Open dumpster lid.
One side of dumpster open.
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08B-12-5
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Basic - Stored food not covered.
Containers of cooked wings, portioned raw burgers, cooked corn and potatoes, and portioned conch in walk in cooler all uncovered. Employee added lids to all containers. **Corrected On-Site**
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06-01-5
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Basic - Time/temperature control for safety food thawed in an improper manner.
Chicken wings and whole chickens in standing water in sinks in storage area. Employee turned on water to properly thaw. Per employee in sink 30 minutes. **Corrected On-Site**
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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.
Bulk container fish fry coating and salt in back storage area missing labels. **Repeat Violation**
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12A-07-5
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High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food.
1) Employee working with raw food items in back prep area put on gloves to assist at front line without washing hands first.
2) Employee on cook line handling raw food items and changing gloves to continue cooking without washing hands first.
Stopped employees, reviewed proper procedures for hand washing, and employees washed hands. **Corrected On-Site**
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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.
Container of cooked wings at front cook line missing time mark. Per employee cooked night before, brought to line and on time since 11:00am. Employee added time mark. **Corrected On-Site**
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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.
On FLAT TOP - cooked burgers (89-91F - Hot Holding). Per employee, burgers cooked and holding 1 hr. Employee moved back to hot side of fliptop to reheat above 165F and increased temperature of holding side of fliptop. **Corrective Action Taken**
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29-34-4
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High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
Threaded faucets under triple sink, one with attached hose, missing vacuum breaker.
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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 printed and provided to be posted. **Corrected On-Site**
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31A-09-4
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Intermediate - Handwash sink not accessible for employee use at all times.
Trash can blocking access to handsink by end of fliptop unit. Employee removed. **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.
No test kit available the employee knows of.
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05-08-4
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Intermediate - No probe thermometer provided to measure temperature of food products.
Employee unable to locate thermometer, possibly locked in office.
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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.
1) In walk in cooler, containers of portioned burgers, conch, and cole slaw missing date marks. Per person in charge items in unit from night before last.
2) at front counter reach in cooler portioned cole slaw and conch salad missing date marks. Per manager in unit 2 days.
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