HOT OFF DE GRILL

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed at cook line brown stew gravy (124F - Cooling) since 10:00am, at 12:50pm. Educated operator on proper cooling method. Operator put food in ice bath to quick chill. Corrective Action Taken

High Priority - Raw animal food stored over or with unwashed produce. Observed raw pig tails stored above unwashed scotch bonnet peppers inside maxx cold cooler. Operator properly stored. Corrected On-Site

High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Observed Sanitizer Bucket (Chlorine 200+ppm) at front counter. Operator remade and corrected to 50ppm. Corrected On-Site

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Reviewed food employee reporting agreement form with operator and emailed form.

Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Observed no address of establishment on juice bottles prepared and bottled onsite.

Basic - Food stored on floor. Dry goods storage area- container of soy sauce . Employee placed on shelf. Corrected On-Site Repeat Violation

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Stove oven- next to reach in cooler-build up of grease.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Open bottle of water, employee removed. Corrected On-Site

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

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Soiled wiping cloth on prep table in rear kitchen. Employee placed on sanitizer bucket. Corrected On-Site

Basic - - From initial inspection : Basic - Food stored on floor. Containers of soy sauce and cooking oil, in storage area floor. Warning - From follow-up inspection 2025-02-19: Observed same Time Extended

Basic - - From initial inspection : Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler. Repeat Violation Warning - From follow-up inspection 2025-02-19: Observed same Time Extended

Intermediate - Juice packaged in the establishment that has not been specifically processed to prevent, reduce, or eliminate the presence of pathogens not bearing a warning label. Establishment does bottle juice fruit punch, and lemonade.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Employees hand wash- restrooms. Employee provided. Corrected On-Site

Basic - Floor soiled/has accumulation of debris. Inside walk in freezer

Basic - Ice scoop handle in contact with ice. In rear kitchen, employee removed. Corrected On-Site

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in freezer/ walk in cooler, storage shelves with substantial build up of rust and food debris.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot box-; fried chicken (112F - Hot Holding), per employee food hot held less than one hour, employee reheated on microwave. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open bottle of soda on prep table, next to microwave, employee removed Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Sweater on same shelf of to go containers. Employee removed. Corrected On-Site

Basic - Food stored on floor. Several Food containers stored on floor inside walk in cooler. Repeat Violation

Basic - Time/temperature control for safety food thawed in an improper manner. Chicken on standing water, Employee removed and placed on running water. Corrected On-Site

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. Poster emailed. Corrective Action Taken Repeat Violation

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

Intermediate - Spray bottle containing toxic substance not labeled. Dishwasher area, one bottle containing bleach, other bottle containing sanitizer. Employee labeled. Corrected On-Site Repeat Violation

Basic - Food stored on floor. Container of soy sauce, entrance of dry storage area. Employee placed on shelf. Corrected On-Site

Basic - Wet mop not stored in a manner to allow the mop to dry. Two mops on floor, outside of walk in cooler.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Front counter steam display-fried chicken (100F - Hot Holding); fried plantains (110F - Hot Holding). observed both containers without cover, food hot holding less than two hours. employee reheated on microwave to 172F . Corrected On-Site

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. Poster emailed Corrective Action Taken

Intermediate - Spray bottle containing toxic substance not labeled. Two bottles containing yellow substance, Employee labeled Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. Two cutting boards on prep table next to hot holding unit, in kitchen.

Basic - Floor soiled/has accumulation of debris. Under cooking equipment in rear kitchen, substantial build up of food debris and grease .

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Poster provided and explained Corrective Action Taken

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked beans, made on Monday, Employee dated Corrected On-Site

Basic - Food stored on floor. Two boxes of cooking oil 1 bag of black beans. Employee placed on shelves Corrected On-Site

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Open bottle of water on WIC shelf, Employee removed Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Container of oil, under prep table, employee labeled. Corrected On-Site

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

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed diced chicken (113 - Hot Holding) at 11:11am. Per operator, 5 min. Operator turned up heat setting on steam table to rapid heat. Corrective Action Taken

Basic - 1.) Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Observed bottled brown sugar lemonade missing required label.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed at hood/ hood filters.

Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Operator purchased quaternary test kit and plans to use chlorine. Advised operator to obtain chlorine test kit.