Basic – Cardboard used to line food-contact shelves. Under cooks line prep table

Basic – Dead roaches on premises

One dead roach under prep table

Basic – Employee with no hair restraint while engaging in food preparation.

Basic – In-use knife/knives stored in cracks between pieces of equipment.

Basic – Outer openings not protected during operation and vermin and/or environmental cross contamination present

Back kitchen door open at time of inspection

High Priority – Nonfood-grade bags used in direct contact with food

Grocery t shirt bags used for food storage. Throughout restaurant.

High Priority – Roach activity present as evidenced by live roaches found

One live roach in cardboard under prep table leg used for balancing table

One live roach in security camera above 3 compartment sink in kitchen.

High Priority – Rodent activity present as evidenced by rodent droppings found

38 rodent droppings under water heater in dry storage area of kitchen

12 rodent droppings on top of water heater in dry storage area of kitchen

Intermediate – Handwash sink not accessible for employee use at all times. Near 3 compartment sink hand wash sink buried under dishes and supplies Corrected On-Site

Intermediate – Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again

Everything in freezer

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