Basic – Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine soiled with black mold like debris.

Basic – Accumulation of debris on exterior of warewashing machine. Top of dish machine soiled with debris

Basic – Buildup of food debris/soil residue on equipment door handles. All handles on doors of reach in coolers soiled with sticky food debris.

Basic – Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Soiled cardboard on floors in kitchen.

Basic – Current Hotel and Restaurant license not displayed. 2-1-2023 license displayed.

Basic – Damaged/spoiled/recalled food not properly segregated. Dented can of chocolate pudding on dry storage can rack. Repeat Violation

Basic – Dead roaches on premises. 1 dead roach in rear spry storage room. Employee removed and cleaned and sanitized the area. Corrective Action Taken

Basic – Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table next to cutting boards. Employee removed drink. Corrected On-Site

Basic – Employee personal food not properly identified and segregated from food to be served to the public. Employee personal food whole chicken in walk in cooler near rear doors not segregated. Employee moved personal foods to area designated. Corrected On-Site

Basic – Food stored in undrained ice. Shrimp and krab in undrained ice at buffet. Employee removed from ice and water. Corrected On-Site

Basic – Food stored on floor. Container of oil on floor on cook line. Employee removed oil. Corrected On-Site

Basic – In-use knife/knives stored in cracks between pieces of equipment. Knife in between cooler and prep table in kitchen.

Basic – In-use wet wiping cloth/towel used under cutting board. Wet cloth under cutting board while cutting meats. Employee removed wet cloth. Corrected On-Site

Basic – Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of oven soiled with burnt on food debris.

Basic – Reuse of single-service or single-use articles. Reuse of gallon containers for scoops. Employee discarded.

Basic – Wet mop not stored in a manner to allow the mop to dry. Wet mop in bucket of water in rear area. Employee removed mop to dry. Corrected On-Site

High Priority – Dented/rusted cans present. See stop sale. Dented can of chocolate pudding on dry storage can rack. Repeat Violation

High Priority – Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee gloved hands no hand wash. Educated employee. Employee washed hands. Corrective Action Taken

High Priority – Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw over raw in reach in freezer on cook line raw pork over raw shrimp. Employee moved to correct order. Corrected On-Site

Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled with food debris,

Intermediate – Handwash sink not accessible for employee use at all times. Hand sink on cook line has scoop in it. Employee removed scoop. Corrected On-Site

Intermediate – Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple foods in walk in cooler made 12-3 no date marks. Employee dating foods. Corrective Action Taken