- Basic - Bowl or other container with no handle used to dispense food. At beans container. **Corrected On-Site**
- Basic - Ceiling tile missing. By dishwashing area.
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. Food Pick up window area.
- Basic - Employee personal items stored with or above food. Cellphone and keys.
- Basic - Exterior door has a gap at the threshold that opens to the outside. Back door not tight fitting or sealing.
- Basic - Floor area(s) covered with standing water. By 3 compartment sink.
- Basic - Floor soiled/has accumulation of debris. Walkin cooler.
- Basic - Food stored on floor. Carrots at walkin cooler.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spoons in Water 112° F by steam table.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Steam table area.
- Basic - No Heimlich maneuver/choking sign posted.
- Basic - No handwashing sign provided at a hand sink used by food employees. Dishwashing area and bar.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. Used to store pork at 3 door freezer by back door.
- Basic - Old food stuck to clean dishware/utensils. In dishwashing area shelving.
- Basic - Old labels stuck to food containers after cleaning. Plates on shelving unit by walkin cooler.
- Basic - Reach-in cooler gasket torn/in disrepair. Reach in freezer at bar.
- Basic - Soiled reach-in cooler gaskets. At true cooler by steam tables.
- Basic - Working containers of food removed from original container not identified by common name. Salt and cornmeal containers in prep area.
- High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, and handled clean equipment without washing hands. From cleaning to prepping and handling clean utensils without washing hands. **Corrected On-Site**
- High Priority - Live, small flying insects in food preparation area. 2 live flies in steam table area
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Pork 79° F, batter at 83° F and cooked malanga at 81° F at cookline under no temperature control. Placed in cooler . Corrective action taken.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Cooked plantain 86° F at steam table. Increased heat. Corrective action taken.
- High Priority - Toxic substance/chemical stored by or with food. Hand sanitizer stored above food pick up window. Window cleaner stored with juice and cinnamon in dry storage room.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Freezer by back door area next to oven and 3 door cooler at bar.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Steam table area. **Corrected On-Site**
- Intermediate - Potentially hazardous (time/temperature control for safety) food wrapped in plastic wrap/placed in closed plastic bag while cooling. Chicken, rice, at walkin cooler. Foods uncovered. **Corrected On-Site**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Buckets of cut cabbage,cooked pork, chicken, oxtail at walkin cooler.
- Intermediate - Spray bottle containing toxic substance not labeled. Glass cleaner bottle in closet at men's restroom.
- Portable fire extinguisher gauge in red zone. On floor by men's restroom. For reporting purposes only.
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09/12/2014 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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