Basic – Dead roaches on premises

Observed two dead roaches on ground under clean dish storage. Person in charge discarded. Corrected On-Site

Basic – Exterior door has a gap at the threshold that opens to the outside

Light visible under back door.

Basic – Floor soiled/has accumulation of debris

Grease buildup on floor to left of double ovens.

Basic – Old labels stuck to food containers after cleaning

Observed multiple containers at clean dish area with old labels.

Basic – Reuse of single-service or single-use articles

Observed drink bottle with narrow opening being reused for sauce at cookline. Person in charge moved to squeeze bottle. Corrected On-Site

Basic – Water leaking from pipe and/or faucet/handle

Leak under prep sink by dishmachine.

Basic – Wiping cloth chlorine sanitizing solution not at proper minimum strength

Sanitizer bucket at 0ppm, person in charge remade to 100ppm. Corrected On-Site

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

Observed employee touch head, hat with gloved hands, then handle container of food without hand wash. Person in charge spoke to employee. Corrective Action Taken

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food

In white reach in cooler by cookline. Observed raw bacon over ready to eat sauce. nAlso, observed raw ground beef stored over raw shrimp

Also, in walk in cooler observed raw bacon over prepped onions. Person in charge moved to appropriate location. Corrected On-Site

Intermediate – Handwash sink used for purposes other than handwashing

Observed ice in front hand wash sink at server line. Also observed employee fill bucket in hand wash sink.

Intermediate – Hot water supply not maintained during peak periods

Only able to get water at 64F in establishment during inspection. Person in charge states has repair service scheduled. Corrective Action Taken Warning