Basic – Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors

Bathroom door does not self close. Repeat Violation

Basic – Cardboard box used as garbage container

In back room by triple sinks.

Basic – Ceiling/ceiling tile shows damage or is in disrepair

Paint peeling in back room by triple sink.

Basic – Equipment in poor repair

Knife located in back room by triple sink has chip in it

Pot lid above the triple sink is duct taped together

Reach in freezer door by triple sink is off its hinges. nBottom of reach in freezer is in disrepair.

Basic – Faucet/handle missing at plumbing fixture

Cold handle of hand wash station in back room by triple sink does not turn

Missing faucet head at triple sink in back room.

Basic – Floors not maintained smooth and durable

Behind triple sink in back room, the floor tiles is in disrepair and build up is accumulating.

Basic – Food stored on floor

Bag of potatoes were stored on floor.

Basic – Ice buildup in reach-in freezer and/or walk-in freezer

The reach in freezer in the kitchen has large ice build up.

Basic – Outer openings of establishment cannot be properly sealed when not in operation

The fan that leads to outside in back room by triple sink is not sealed

The A/C unit in same room is not sealed properly. Light visible.

Basic – Unnecessary items stored in garbage enclosure

Large amount of building material as well as old equipment.

Basic – Wet mop not stored in a manner to allow the mop to dry

Mop in kitchen/prep area is stored in bucket, not stored to dry.

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

Observed employee handling cell phone then handling food without washing hands.

High Priority – Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area

Observed three flying insects in establishment. Repeat Violation Admin Complaint

High Priority – Nonfood-grade containers used for food storage – direct contact with food

Bag of cooked rice in reach in cooler was stored in a to go bag.

High Priority – Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature

Raw chicken was placed over raw shrimp in reach in cooler in back room by triple sink.

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit

ox tail, retemp (95F,177F)nrice, retemp (122F, 185F)ncabbage, retemp (130F, 186F – Hot Holding)nIn kitchen area, person in charge was able to reheat and bring back to temp.n Corrected On-Site

Intermediate – Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening

Gallon milk in reach in cooler had no date marking.

Intermediate – Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine

Establishment utilizes bleach, only has ph strips during inspection.

Intermediate – Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location

Establishment unable to provide CFM. Warning

Intermediate – No paper towels or mechanical hand drying device provided at handwash sink

At all hand wash station in establishment. Person in charge turned on air dryers. Corrective Action Taken

Intermediate – No running water at three-compartment sink

No water at three compartment sink and hand wash sink in back room by triple sink. Water turned off. Employee turned on by end of inspection.

Intermediate – No soap provided at handwash sink

At all hand wash station in establishments. Person in charge provided soap. Corrective Action Taken Repeat Violation