Basic – Bowl or other container with no handle used to dispense food

Bowl used to scoop flour stored in bag at end of cook line.

Basic – Employee beverage container on a food preparation table or over/next to clean equipment/utensils

Employee bottle of water on prep table next to reach-in cooler in front of walk-in cooler. Manager discarded bottle of water. Corrected On-Site

Basic – Employee preparing food in customer section of dining area

Employee scraping carrots in dining area. Carrots returned to kitchen to finish prepping. Corrected On-Site

Basic – In-use tongs stored on equipment door handle between uses

Tongs stored on cook line oven handle. Manager had employee place tongs on top of oven. Corrected On-Site Repeat Violation

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust

Gasket of reach-in cooler at end of cook line

Top of dish machine. Repeat Violation

Basic – Single-service articles not stored inverted or protected from contamination

To go containers stored on shelf above kitchen reach-in cooler. Manager had employee turn containers over. 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 walk-in cooler: chicken (45F,45F,46F,45F – Cooling). Manager stated item was prepared the previous afternoon. 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

Item in walk-in cooler: chicken (45F,45F,46F,45F – Cooling). Manager stated item was prepared the previous afternoon

High Priority – Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands

Employee handled dirty dishes and proceeded to handle clean dishes without washing hands. Manager had employee wash hands and rewash dishes. Corrective Action Taken Repeat Violation Admin Complaint

High Priority – Non-food grade paper/paper towel used as liner for food container

Tomatoes and cabbage stored on paper towels in reach-in cooler across from fryers.

High Priority – Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale

Coconut milk stored in reach-in cooler across from kitchen entrance from dining room dated 12/27/23.

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit

Item in reach-in cooler across from cook line grill: pork (48F – Cold Holding). Manager stated item placed in cooler one hour prior to temperature being taken. Manager moved pork to walk-in freezer to reduce temperature to 41F. Repeat Violation Admin Complaint

Intermediate – Handwash sink used for purposes other than handwashing

Employee dumped ice in hand washing sink across from dish machine

Scrub pad stored in hand washing sink at end of cook line. Repeat Violation

Intermediate – Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit

Probe thermometer reading 40F when calibrated.

Intermediate – Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked

Custard stored in reach-in cooler across from kitchen entrance from dining room. Manager stated item was prepared on 12/31. Manager placed proper date on item. Corrected On-Site

Intermediate – Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained

Some of employee certifications are copies.