BOBBIES ROTI HUT INC

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Repeat Violation

Basic - Ice buildup in reach-in freezer. Repeat Violation

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. -peanut punch in front beverage cooler lacking date packaged.

Basic - Light not functioning. -several throughout the establishment

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -gaskets and sides of white reach in freezer and reach in cooler in kitchen -shelf beside cooking equipment

Basic - Reach-in cooler in kitchen interior/shelves have accumulation of soil residues.

Basic - Single-service articles improperly stored. -package of take out boxes on floor on front line

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -vegetables balls (109F - Hot Holding); fish cakes (119F - Hot Holding)...hot holding unit on front line, held less than four hours per operator. Recommended operator use Time as a Public Health Control, provided form to operator., operator completed form and marked display case with proper time.Repeat Violation Corrected On-Site Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -storage shelves/racks in kitchen

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.

Basic - Drain cover(s) missing at triple sink

Basic - Ice buildup in reach-in freezer.

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. -peanut punch in front cooler lacking date prepared

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -exterior rice containers in kitchen -shelf beside cooking equipment is soiled -exterior side of fryer

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -chickpeas (124F - Hot Holding); sautéed cabbage (119F - Cold Holding), front line, held less than four hours per operator. Operator moved to stove for rapid reheat, chickpeas 181F, sautéed cabbage 178F Corrected On-Site

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Provided copy to operator.

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Repeat Violation

Basic - Drain cover(s) missing at prep sink, operator replaced. Corrected On-Site

Basic - Establishment increased seating without providing written approval from the local fire authority and wastewater provider. -increased from 0 to 16 seats, operator has submitted documentation requested by water authority and is now waiting for approval. Corrective Action Taken

Basic - Exterior door has a gap at the threshold that opens to the outside. -front door

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -gaskets on walk in cooler and sliding door reach in cooler in kitchen -exterior microwave and oven in kitchen

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. -sliding door cooler in kitchen

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. - Raw chicken stored over prepped carrots in glass door cold holding unit. Corrected On-Site

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. Operator place correct time on case.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - can opener

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. - Provided operator Time as a Public Health Control form. Repeat Violation

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.

Basic - Cutting board has cut marks and is no longer cleanable. - rad cutting board stored on drying rack

Basic - Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. -licensed for 0 seats . Establishment has 3-4 top booths Repeat Violation

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. - sugarcane, Peanut Punch in front cooler. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Exterior of glass door cold holding unit. - hood filters - exterior of cooking equipment.

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. -employee touched freshly cooked bread that will not be heated to 145 f with bare hands. Educated operator. Corrected On-Site

High Priority - Raw animal food stored over or with unwashed produce. -raw chicken stored next to unwashed cabbage in walk in cooler. -raw shell eggs stored next to cut vegetables in reach in cooler. Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -plantains (107F - Hot Holding); held less than four hours per operator. Operator moved to warming unit for rapid reheat. Advised operator to use Time as a Public Health Control Corrective Action Taken Repeat Violation

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -green cutting board in dish area. -dough mixer head

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -handwash sink in kitchen. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. -spray bottle containing blue liquid on chemical rack. Corrected On-Site

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.

Basic - Cloth used as a food-contact surface. -covered plantains and samosas while cooling. Educated operator, operator removed. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. -red cutting board in dish area.

Basic - Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. -from zero to 16 seats. Provided a Seating Change Evaluation form to operator. Repeat Violation

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. -Peanut Punch, Sugarcane juice in front reach in cooler. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -exterior reach in freezer. -fan in kitchen prep area is dusty -ceiling fans in front area are dusty -walk in cooler door and gaskets

Basic - Reach-in cooler interior/shelves have accumulation of soil residues.

Basic - Single-service articles improperly stored. -forks on front line not facing all one way. Corrected On-Site

Basic - Wall soiled with accumulated grease, food debris, and/or dust. -by triple sink

Basic - Working containers of food removed from original container not identified by common name. -container of sugar in kitchen. Corrected On-Site

High Priority - Raw animal food stored over or with unwashed produce. Raw shell eggs over case of potatoes walk in cooler Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Bone in chicken curry 11/28, bone in F (cold holding); boneless chicken 11/28, potato curry 11/28, lentil 11/16, jerk chicken 11/29.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. - saltfish, shrimp, chick peas, curried meats, spinach 110-131F in steam table warmers approximately 3 hours per operator. Advised to reheat to 165F to hot hold at 135F or above. - chick pea fritters 105F in warmer cabinet. Advised to use time as a public health control

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.

Intermediate - No probe thermometer provided to measure temperature of food products. Operator stated not charged

Basic - Employee personal food not properly identified and segregated from food to be served to the public. In chest freezer

Basic - Establishment increased seating without providing written approval from the local fire authority and wastewater provider. Zero to 16 seats Repeat Violation

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. Sugar cane juice and peanut punch

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Oblong wooden board. Warning - From follow-up inspection 2023-06-16: Time Extended

Basic - - From initial inspection : Basic - Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. Observed 16 seats, but license shows zero. Provided seating change form to operator. Warning - From follow-up inspection 2023-06-16: Time Extended

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Mixer head

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. White and blue cutting boards. - From follow-up inspection 2022-05-10: Time Extended

Basic - - From initial inspection : Basic - In-use wet wiping cloth/towel used under cutting board. - From follow-up inspection 2022-05-10: Time Extended

Intermediate - Handwash sink used for purposes other than handwashing. Plastic container in hand washing sink by prep area. Corrected On-Site

Basic - Buildup of dust/debris on floor fan.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler gasket.