| 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.
Live salamander on glue trap next to back door. **Warning**
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35A-03-4
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Basic - Dead roaches on premises.
Two dead roaches on floor glue trap next to kitchen entrance from front door. **Warning**
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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 reach-in freezer behind front counter. Manager removed drink from top of reach-in freezer. **Corrected On-Site**
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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 on top of reach-in freezer behind front counter. Manager removed phone from top of reach-in freezer. **Corrected On-Site**
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36-73-4
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Basic - Floor soiled/has accumulation of debris.
Floor beneath ovens greasy.
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51-13-4
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Basic - No Heimlich maneuver/choking sign posted.
No choking poster available.
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31B-04-4
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Basic - No handwashing sign provided at a hand sink used by food employees.
Hand washing sink next to three compartment sink missing hand washing sign. **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.
Hood vents above cook line greasy.
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25-05-4
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Basic - Single-service articles improperly stored.
To go containers stored on floor behind front counter. Manager placed containers on shelf.
To go containers on shelf in kitchen not inverted. Employee turned containers over. **Corrected On-Site**
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12A-16-4
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High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
Employee entered kitchen from outside and began handling clean dishes in dish area. Manager had employee wash hands. **Corrective Action Taken**
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12A-29-4
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High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Employee touched register behind front counter and began wrapping food items in pans without washing hands. Manager had employee wash hands. **Corrective Action Taken**
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22-43-4
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High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized.
Three compartment sink, 0 ppm. Manager added sanitizer to water, 250 ppm. **Corrected On-Site**
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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 pork stored over cooked rice in reach-in cooler next to kitchen entrance from front counter. Manager placed pork beneath cooked rice. **Corrected On-Site**
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35A-04-4
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High Priority - Rodent activity present as evidenced by rodent droppings found.
Observed 3 rodent droppings on floor beneath hand washing sink next to three compartment sink.
Observed 9 rodent droppings on floor in front corner of kitchen next to three compartment sink.
Observed 15 rodent droppings on floor in air handler closet next to cook line.
Observed 4 rodent droppings on floor in dry storage closet behind restaurant. **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.
Item stored on stove top on cook line: rice (105F - Hot Holding). Manager stated rice placed on stove top 30 minutes prior to temperature being taken. Manager had employee place item in reach-in cooler to cool down. **Corrective Action Taken**
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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.
No written procedure available. Inspector provided operator with written procedure. **Corrective Action Taken**
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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 stored on clean dish rack in back of kitchen.
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31A-11-4
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Intermediate - Handwash sink used for purposes other than handwashing.
Pans stored in hand washing sink next to three compartment sink. **Repeat Violation**
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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 quaternary test kit available.
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31B-02-4
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Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
No hand towels at hand washing sink across from cook line. Employee provided hand towels. **Corrected On-Site**
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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.
Rice stored in reach-in cooler next to kitchen entrance from front counter. Manager stated item was prepared the previous morning.
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