MAIKELS KITCHEN LLC

High Priority - Container of medicine improperly stored. Vitamin B12 bottle stored over clean equipment in dry storage. Operator removed medicine to office. Corrected On-Site Warning

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 6 live flies in the kitchen area. Observed 1 live fly crawling on the interior of the juice machine. Discussed with operator about proper cleaning and sanitizing the surfaces any flies landed on. Employee begin to clean and sanitize the juice machine. Observed approximately 6 live flies in dry storage. Corrective Action Taken Warning

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw shell eggs stored over raw fish in walk-in cooler. Operator removed the eggs from the walk in cooler, discussed proper storage with operator. Corrected On-Site Warning

High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. Warning

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee moving trash can the working with food without changed gloves. Discussed with operator about proper gloves changing and hand washing procedures. Warning

High Priority - Stop Sale issued due to adulteration of food product. Observed unwrapped sliced ham placed directly on soiled reach in cooler shelf. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler at the kitchen: Cold holding: cooked fish 71 °F, cooked fish fillet 62 °F. Display cooler at the front line: Cold holding: Flan 61 °F, milk with rice 60 °F. Discussed proper cold holding with operator. Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Display steam tables at the front line: Hot holding: cooked shredded pork 95 °F, cooked pepper tamale 123 °F - 144 °F, cooked pork leg 84 - 100 °F. Hot box in the kitchen: Hot holding: cooked fish fillet 126 °F, cooked chicken 123 °F, cooked pork shoulder 127 °F. Discussed with operator about proper hot holding temperatures, employee begin to reheat items rapidly in oven to at least 165 °F. Re temped cooked chicken 212°F. Corrective Action Taken Repeat Violation Warning

High Priority - Unwrapped sliced ham placed directly on soiled reach in cooler shelf. See stop sale. Warning

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Raw oxtails cooling since 8:30 am, temped 50 °F at 9:45 am, re temped 49 - 52 °F at 11:20am, oxtails being cooled in deep plastic container. Discussed proper cooling methods with operator. Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - can opener blade - cutting boards on cook line Repeat Violation Warning

Intermediate - Handwash sink not accessible for employee use at all times. Gloves, spray bottle and sheet pans blocking handwash sink on cook line. Sheet pan of pulled beef blocking handwash sink in prep area. All items removed from hand sinks. Corrected On-Site Warning

Intermediate - Handwash sink used for purposes other than handwashing. Observed ice in the bottom of handwash sink at drive through window, sink being used as a dump sink. Observed cook filling pot with water at handwash sink in kitchen. Discussed proper use of a handwash sink with operator. Warning

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked fish, cooked pork, and cooked chicken. Employees used items to make new dishes for the hot line during inspection, unable to to properly date label. Warning

Intermediate - Spray bottle containing toxic substance not labeled. Multiple spray bottles observed through out kitchen. Discussed properly labeling chemical spray bottles with operator. Warning

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee water bottles above food and equipment in dry storage. Manager removed drinks away from food and food contact surfaces. Corrected On-Site Warning

Basic - Food stored on floor. Observed cooking oil, raw fish and various food items stored on the floor at the cook line, walk-in cooler and dish washing area. Repeat Violation Warning

Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Warning

Basic - Interior of oven and microwave has accumulation of black substance/grease/food debris. Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - hood filters - gaskets observed soiled - fan in kitchen - exterior of cooking equipment Repeat Violation Warning

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Small reach in cooler in dish washing area. Manager removed drink away from food and food contact surfaces. Corrected On-Site Warning

Basic - Stored food not covered. Observed raw fish stored not covered stored on the floor in dish washing area. Repeat Violation Warning