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

Multiple employee drinks on prep tables and above coolers Repeat Violation

Basic – Employee personal food not properly identified and segregated from food to be served to the public

In walk-in cooler, observed opened employee personal food stored above and next to customers food. Repeat Violation

Basic – Equipment and utensils not properly air-dried – wet nesting

Containers stored stacked above triple sink.

Basic – Food storage container/container lid cracked or broken

Observed some lids cracked.

Basic – Food stored on floor

At the cook line, observed three boxes of French fries on floor under prep table, manager moved back to freezer. Corrected On-Site Repeat Violation

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

At the cook line, knife stored between reach-in cooler and prep table, Employee moved to sink. Corrective Action Taken Repeat Violation

Basic – In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container

At the dry storage area, observed bowl handle touching the food (rice and flour).

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

Hood filters and hood system heavily soiled with grease

Basic – Time/temperature control for safety food thawed in an improper manner

Observed raw shrimp thawed at room temperature inside sink, Manager turned on the water. Corrected On-Site

Basic – Working containers of food removed from original container not identified by common name

At the dry storage area, bulk containers not labeled, Manager labeled during inspection. Corrected On-Site

High Priority – Employee failed to wash hands before putting on gloves to initiate a task working with food

At arriving time, Observed Multiple employees not wearing gloves and working with food at the cook line and prep area, employees started wearing gloves and no hand washed occurred. Repeat Violation Admin Complaint

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

In reach-in freezer, observed raw fish in thank you gray bag. Repeat Violation Admin Complaint

High Priority – Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer – not all products commercially packaged

In reach-in freezers, observed opened bags of raw chicken stored on top of opened bag of burgers and fish. Repeat Violation

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

At the cook line, observed cooked chicken wings at 52F, per Manager all wings will be served within the next hour. Inspector provided and explained time as a Public Health control form. Manager agreed to discard wings at 2:30pm. Corrective Action Taken Repeat Violation Admin Complaint

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

At the cook line, observed chicken wings at 126F, per employee wings came out of fryer 30 minutes prior. Per manager wings will be gone within one hour. Inspector explained the use of time as public health control form. Manager will discarded wings at 2:15pm.

Intermediate – Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.

Intermediate – Handwash sink not accessible for employee use at all times

Handwash sink near back door blocked with multiple containers inside and in front of sink, manage moved all. Corrected On-Site

Intermediate – No written procedures available for use of time as a public health control to hold time/temperature control for safety food

Plan on site not filled out, operator was not able to explained the onside procedure for chicken wings and fries. Inspector provided a digital copy and explained the form.

Intermediate – Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment

Male manager unable to answer correctly the minimum cooking temperatures for fish and chicken wings.

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

In reach-in cooler, potatoes no date ,asked, manager dated 01/06/2024. Corrected On-Site Repeat Violation

Intermediate – Records/documents for required employee training do not contain all of the required information

Two certificates not filled out completely, missing date of training and expiration date.