PANFRIDAYS

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. 1. Observed in low boy cooler at cook line , Raw salmon and fish stored over cooked pasta. 2. Observed in reach in 3 door cooler opposite walk in cooler , raw chicken and salmon stored over ready to eat sauces . Operator reorganized both areas storing raw meats to the lower shelf. Corrected On-Site

Intermediate - No probe thermometer provided to measure temperature of food products.

Basic - Ceiling tile missing. Observed ceiling tile missing to rear of cook line.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed at cook line, utensils in standing water at 112F. Operator discarded water during the inspection. Corrected On-Site Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hot holding unit next to drink cooler in kitchen interior soiled with food debris.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed employee opened beverage in cooler with food to be served to customers. Operator discarded during the inspection. Corrected On-Site

Basic - Reach-in cooler opposite walk in cooler shelves with rust that has pitted the surface. Repeat Violation

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Throughout kitchen. Repeat Violation

Basic - Walk-in cooler shelves with rust that has pitted the surface. Repeat Violation

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed in kitchen, wiping cloth chlorine sanitizer reading over 200 ppm . Operator remade solution to 100 ppm chlorine. Corrected On-Site

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours At kitchen double door reach in cooler, pasta sauce (60F - Cooling). Per operator, item was placed in cooler previous day exceeding 6 hours. Product did not reach 41F within 6 hours, see stop sale.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At cook line reach in freezer, raw hamburgers, not all commercially packaged stored over ice cubes and French fries. Advised operator of proper storage. Operator stored correctly. Corrected On-Site

High Priority - Raw animal food stored over or with unwashed produce. At walk in cooler, raw chicken stored over unwashed peppers. Advised operator of proper storage. Operator stored correctly. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours At kitchen double door reach in cooler, pasta sauce (60F - Cooling). Per operator, item was placed in cooler previous day exceeding 6 hours. Product did not reach 41F within 6 hours, see stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line, cooked pasta (78F - Cold Holding), not prepared or portioned today, operator stated item held out of temperature approximately 2 hours. Advised operator of proper cold holding parameters. Operator placed item into walk in to quick chill. 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 cook line steam table, gravy (125F - Hot Holding), per operator, item held out of temperature approximately 1 hour. Advised operator to reheat product to 165F. Operator placed item onto stove to reheat. Corrective Action Taken Repeat Violation Admin Complaint

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

Intermediate - No soap provided at handwash sink. No soap at designated hand sink at kitchen cook line. Operator provided soap. Corrected On-Site

Basic - Ceiling/ceiling tile shows damage or is in disrepair. At kitchen in rear prep area, ceiling tiles damaged/in disrepair. Repeat Violation

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. At walk in freezer, heavy ice build up around condenser.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At cook line, in use utensils stored in standing water 84F. Operator placed water and utensils onto stove to heat. Corrective Action Taken Repeat Violation

Basic - No handwashing sign provided at a hand sink used by food employees. Throughout kitchen and bar area, no hand wash signs posted at hand wash sinks.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At kitchen cook line, shelf over prep table soiled with dust.

Basic - Reach-in cooler shelves with rust that has pitted the surface. At kitchen, reach in cooler rust pitted to surface.

Basic - Stored food not covered. At walk in cooler, pan of cooked chicken stored uncovered.

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Throughout kitchen and ware washing area, unsealed concrete floor.

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. At kitchen walk in cooler, shelves rust pitted.

High Priority - Nonfood-grade containers used for food storage - direct contact with food. Observed gravy being stored in 5 gallon Home Depot buckets in walk-in cooler

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked penne (71F - Cold Holding) sitting cook line out at room temperature. Per operator less than 1 hour . Operator placed in cooler for quick chill. 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 bbq chicken (120-127F - Hot Holding) per operator held out of temperature less than 1 hour operator reheated rechecked 166F Corrected On-Site

Basic - Cardboard used to line food-contact shelves. Storage area

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Prep area by walk-in cooler.

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Tilapia

Basic - Current Hotel and Restaurant license not displayed. Operator had on phone. Corrective Action Taken

Basic - Food stored on floor. Observed boxes of penne pasta and cooking oil,duck sauce ketchup, bbq sauce all in contact with the floor.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed in flour container the handle in contact with flour. Operator removed. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed In-use utensil stored in standing water temperature 125F

Basic - Single-service articles improperly stored. Multiple boxes napkins, hinge containers, lids single serve items stored in contact with the floor.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Cook line.

Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair. In back kitchen prep area ceiling tile near, Walk in cooler, in disrepair Warning - From follow-up inspection 2024-08-28: Observed same Time Extended

Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. Upon request operator could not provide a copy of an active Hotel and Restaurant license Warning - From follow-up inspection 2024-08-28: Observed same Time Extended

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed cooked penne (72-75F - Cooling) @ 2:43pm cooling since 11:30am in covered containers. Operator removed covers to quickly chill

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed in lower flip top raw shrimp over cooked penne. Operator inverted items. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cabbage and carrots (123-129F - Hot Holding); plantains (109-114F - Hot Holding) per operator held less than two hours.operator increased heat. Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Operator Could not locate form. Emailed form

Basic - Bowl or other container with no handle used to dispense food. Observed plastic soufflé cup with no handle used to dispense salt on cook table Repeat Violation

Basic - Current Hotel and Restaurant license not displayed. Operator could not locate.

Basic - Food stored on floor. Multiple plastic containers of jerk sauce stored on walk-in floor. 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. Observed in sugar container the handle in contact with sugar Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed In-use utensil stored in container of standing water temperature 84F on cook table. And at rear kitchen In-use utensil stored in container of standing water temperature 90F operator placed on burner stove Corrective Action Taken

Basic - Standing water in bottom of reach-in-cooler.asper reach in cooler.

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed wiping cloth chlorine sanitizer 10 Ppm employee added more chlorine rechecked 100 Ppm. Corrected On-Site

Basic - Working containers of food salt and flour removed from original container not identified by common name.

High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Observed on cook line in use utensils in unclean water at or above 135 degrees Fahrenheit. Operator discarded water and replaced with clean water. Corrected On-Site 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. Observed bbq chicken (118-122F - Hot Holding); fried chicken (118-122F - Hot Holding) in hot holding unit per operator held less than 1 hour. Operator had items reheated. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed wiping cloth in excess of 200 Ppm. Operator discarded made new solution rechecked 100 Ppm. Corrected On-Site Repeat Violation Admin Complaint

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

Intermediate - No probe thermometer provided to measure temperature of food products. Repeat Violation

Intermediate - Spray bottle containing toxic unknown substance not labeled.

Basic - Bowl or other container with no handle used to dispense food. In flour container operator removed Corrected On-Site

Basic - Cardboard used to line food-contact shelves in walk-in cooler Repeat Violation

Basic - Current Hotel and Restaurant license not displayed.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cell phone on shelf next to Togo containers

Basic - Food stored on floor. Multiple 5 gallon plastic containers of sauces stored on walk-in cooler floor

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed in use utensil stored in standing water temperature of 71F . Operator placed on burner to heat up water temperature Corrective Action Taken

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed tops of flour sugar container surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets on flip top cooler and walk-in cooler door soiled with grease, food debris, dirt, slime or dust. Hood filters surface soiled with grease, food debris, dirt, slime or dust. Repeat Violation

High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Utensils in standing dirty water less than 135F on stovetop. Manager changed water and reheated to above 165F. Corrected On-Site

High Priority - Pesticide/insecticide labeled for household use only present in establishment. Household pesticide spray bottle hanging on paper goods shelf by office entrance. Manager removed. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. 1) In kitchen fliptop unit lower cooler, container of raw fish above containers of prepared sauces. Manager inverted for proper separation. 2) In walk in cooler, cases or raw chicken above buckets of jerk sauce and bbq sauce. Manager rearranged for proper separation. Corrected On-Site Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 1) In steam well, cooked shrimp (97F - Hot Holding); cooked plaintains (94F - Hot Holding) 2) on stovetop, vegetable sauce (122-133F - Hot Holding) 3) in hot display, fried chicken (127F - Hot Holding) 4) in alto sham box, fried chicken (122F - Hot Holding); BBQ Chicken (118F - Hot Holding) All items returned to heat to reheat above 165F. Corrective Action Taken

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer bucket made to 200ppm chlorine. Employee remade to proper 100ppm chlorine. Corrected On-Site

Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Employee at cook line unable to answer questions regarding hot holding items.

Intermediate - No probe thermometer provided to measure temperature of food products.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Prepared mac and cheese portions in reach in cooler not date labeled. Per manager prepared 2 days ago. Manager added date marks. Corrected On-Site Repeat Violation

Basic - Cardboard used to line food-contact shelves. Cardboard in glassfront reach in cooler in kitchen hallway.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Multiple ceiling tiles in kitchen have dust buildup.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Exterior door has a gap at the threshold that opens to the outside. Screen door at back of kitchen has visible gap at bottom.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle in flour container in contact with flour. Manager removed, washed, and replaced properly. Corrected On-Site

Basic - Insect control device installed over food preparation area. Electric

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1) Hood filters have grease buildup. 2) Gaskets around reach in doors on side of walk in cooler.

Basic - Reach-in cooler or hot holding box interior/shelves have accumulation of soil residues. Alto Sham shelves have food residue buildup.

Basic - Time/temperature control for safety food thawed in an improper manner. Cases of frozen chicken in back prep area thawing at room temperature. Manager moved cases to walk in cooler. Corrected On-Site Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Bulk container of flour in prep area and jerk spice in back prep area not labeled. Manager added label. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked pasta 45°f. Walk In Cooler.

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

Basic - Time/temperature control for safety food thawed in an improper manner. Thawed at room Temperature

High Priority - Operating with an expired Division of Hotels and Restaurants license. 12/01/2021 Operator renewed license during inspection. Confirmation #226001239 Corrected On-Site Repeat Violation

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed a box of raw chicken stored over raw fish in walk in cooler. Operator moved chicken to lower shelf. 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 Fried Chicken hot holding at 115°F-125°F for less than 4 hours, in hot box in kitchen. Operator reheated chicken 145°F-167°F. Corrected On-Site

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

Basic - In-use tongs stored on equipment door handle between uses. Observed tongs hanging from oven door. Operator removed tongs. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils stored on stove at 92°F in kitchen. Operator reheated water to 147°F. Corrected On-Site Repeat Violation

High Priority - Operating with an expired Division of Hotels and Restaurants license. 12/01/2021.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Main prep table shelf at wall- observed employee cellphone on prep table shelf. Employee removed cellphone.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Main kitchen stove top- observed utensils inside container of standing water at 80°F.

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Main kitchen prep table at 3 compartment sink- observed soiled wet wiping cloth on prep table. Employee removed soiled wet wiping cloth.