CHEF PAT'S CUISINES INC

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed in walk in cooler , raw conch stored over ready to eat cake icing . Operator removed storing icing to lower shelf. Corrected On-Site Repeat Violation Admin Complaint

Intermediate - Handwash sink not accessible for employee use at all times. Hand washing sink at cook line blocked by trolley. Operator removed during the inspection. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Observed in reach in cooler at cook line , single serve bowl used to dispense raw beef . Operator discarded and replaced with scoop with handle. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler, raw sausage patties stored over cooked bacon.

Intermediate - Spray bottle containing toxic substance not labeled. By three compartment sink, spray bottle with sanitizer not labeled with common name. Operator labeled bottle Corrected On-Site

Basic - Floor area(s) covered with standing water. In kitchen, standing water under handwashing sink.

Basic - Food stored on floor. In walk in cooler, boxes of bacon stored on floor. In walk in freezer, boxes of sausage stored on floor. Operator moved to shelf Corrected On-Site

High Priority - Raw animal food stored over or with unwashed produce. -Observed cases with unwashed cucumber and tomatoes stored over corn beef hash in walk in cooler. Operator removed and stored properly. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other during preparation based upon minimum required cooking temperature. -Observed raw ground beef stored over bacon in walk in cooler. Operator relocate raw ground beef. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Observed raw shrimp cold held at 50F at made shift table. Per operator, shrimp transfer to table 30 minutes prior to the inspection. Operator placed ice packs on item for quick chill. Corrective Action Taken

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Observed no time marked on sausage at cookline held using time as a public health control. Per operator, sausages placed at cookline 1 hour before the inspection. Operator correctly time mark sausages. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at front line. Operator replenished. Corrected On-Site

Intermediate - No quaternary chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -Observed no date marked on cooked Mac and Cheese stored in walk in cooler. Per operator, item cooked on 03/30/2025.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -Observed accumulation of black mold like substance buildup on AC vents in storage area.

Basic - Food stored on floor. - Observed cases with food items stored on walk in freezer floor. -Observed case with food item stored on walk in cooler floor. Operator removed and stored properly. Corrected On-Site

Basic - Single-service articles improperly stored. -Observed cases with takeout containers stored on dry storage floor.

High Priority - Employee washed hands with cold water. Observed employee was hands in cold water.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed pooled eggs (52F - Cold Holding) on cook table sitting out at room temperature. Per operator held less than two hours. Operator placed eggs in ice bath. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed Sauté onions (89F - Hot Holding); Sauté peppers (95F - Hot Holding) sitting on shelf in front of flat top grill. Per op held less than 1 hour. Operator placed on flat top to reheat to 165F. discussed with operator about on time . Emailed forms. Corrective Action Taken Repeat Violation

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed employee wash hands in prep sink.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener. Operator cleaned and sanitized Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.front counter.

Intermediate - Spray bottle containing toxic substance not labeled. Degreaser. Operator labeled. Corrected On-Site Repeat Violation

Basic - Bowl or other container with no handle used to dispense flour and sugar. Operator removed Repeat Violation

Basic - Current Hotel and Restaurant license not displayed. Expired December 1 2023

Basic - Food stored on floor. Boxes of sliced bacon stored on floor. Operator elevated. Corrected On-Site

Basic - Wet mop not stored in a manner to allow the mop to dry. Observed wet mop wet nesting in mop bucket

Basic - Wet wiping cloths stored in detergent and sanitizer mixed together. Operator discarded solution and made soap and water solution. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed Sauté pepper (85F - Hot Holding); Sauté onions (85F - Hot Holding) on cook line in room temperature. Per operation less than two hours. Operator placed items on flat top grill to reheat to 165F Corrective Action Taken

Intermediate - Spray bottle containing toxic degreaser substance not labeled. Operator labeled. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Observed styrofoam cup in seasoned flour. Operator removed. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed scoop in standing water temperature 91F on cook line. Cook removed. Corrected On-Site

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed sanitizer bucket quaternary 100 Ppm. Operator discarded made new solution rechecked quaternary 400 Ppm Corrected On-Site

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

Basic - Employee eating in a food preparation or other restricted area. Main prep table at fry station- observed employee cup of coffee on prep table. Employee removed cup of coffee. Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Main kitchen at 3 compartment sink- observed ground beef being thawed at room temperature.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Main kitchen cook line at fry station- observed chicken wings temperature ranges 84-110. Operator immediately reheated chicken wings above 165°F for service. Repeat Violation

Basic - Wet mop not stored in a manner to allow the mop to dry. Front counter service line- observed mop stored on the floor not inverted.