Basic – Cardboard used to line food-contact shelves
Cardboard on shelf on cook line underneath sauces.
Basic – Ceiling vent cover missing
Vent cover in front of walk-in cooler missing. Repeat Violation
Basic – Employee beverage container on a food preparation table or over/next to clean equipment/utensils
Employee bottle of water on shelf above three compartment sink.
Basic – Food stored on floor
Bucket of chicken stored on floor in front of cook line fryers
Case of soda and case of cooking oil stored on floor in dry storage room next to office.
Basic – Ice bucket/shovel not inverted between uses
Ice bucket stored on top of ice machine. Repeat Violation
Basic – Interior of oven/microwave has accumulation of black substance/grease/food debris
Microwave on cook line.
Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust
Hood vents above grill greasy
Gaskets of reach-in freezer across from three compartment sink.
Basic – Open dumpster lid
Dumpster behind building.
Basic – Single-service articles not stored inverted or protected from contamination
To go container lids stored on kitchen shelf. Manager turned lids over. Corrected On-Site
Basic – Stored food not covered
Crab legs stored in walk-in freezer. Manager covered crab legs. Corrected On-Site
Basic – Time/temperature control for safety food thawed in an improper manner
Bucket of chicken thawing at room temperature in kitchen. Manager moved chicken to walk-in cooler. Corrected On-Site
Flammables stored near a source of ignition. For reporting purposes only
Container of gas stored next to water heater. Manager moved container to office closet. Corrected On-Site Repeat Violation
High Priority – Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours
Item in reach-in cooler across from walk-in freezer: noodles (46F – Cooling). Manager stated item cooked the previous day
nItems in walk-in cooler: noodles (46F – Cooling); rice (46F – Cooling). Manager stated items prepared the previous day. Repeat Violation Admin Complaint
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
nItem in reach-in cooler across from walk-in freezer: noodles (46F – Cooling). Manager stated item cooked the previous day
Items in walk-in cooler: noodles (46F – Cooling); rice (46F – Cooling). Manager stated items prepared the previous day. Repeat Violation Admin Complaint
High Priority – Employee touching ready-to-eat food with their bare hands – food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure
Employee touched cooked chicken wings with bare hands. Employee reheated chicken wings. Corrective Action Taken
High Priority – Food with mold-like growth. See stop sale
One lemon and one tomato stored in walk-in cooler . Manager discarded items. Corrective Action Taken Repeat Violation Admin Complaint
High Priority – Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area
Observed three flies in kitchen area.
High Priority – Raw animal food stored over/not properly separated from ready-to-eat food
Shell egg stored over cooked noodles in reach-in cooler across from walk-in freezer
Manager removed egg from cooler. Corrected On-Site
High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse
Items in walk-in cooler: chicken (46F,46F – Cold Holding); provolone cheese (46F,47F,46F – Cold Holding); sour cream (46F,46F,46F,47F – Cold Holding). Manager stated items stored in cooler overnight. Repeat Violation Admin Complaint
High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit
Items in walk-in cooler: chicken (46F,46F – Cold Holding); provolone cheese (46F,47F,46F – Cold Holding); sour cream (46F,46F,46F,47F – Cold Holding). Manager stated items stored in cooler overnight. Warning
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
Intermediate – No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths
No quaternary test kit available. Repeat Violation
Intermediate – No paper towels,soap,hand wash sign or mechanical hand drying device provided at handwash sink
Sink next to three compartment sink
No hand wash sign at front counter sink.
Intermediate – No probe thermometer provided to measure temperature of food products
Establishment has no probe thermometer available.
Intermediate – No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses
No proof of employee reporting for two new employees.
