May 27, 2026
Routine - Food
Emergency order recommended
22-52-4
High Priority - Chlorine sanitizer used to sanitize clean in place equipment not at proper minimum strength. Do not use equipment not properly sanitized. Observed at bucket in the kitchen. Operator add more chlorine. Corrected On-Site
12A-13-4
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touching different soiled surfaces in the kitchen area and did not washed hands after.
14-31-5
High Priority - Nonfood-grade bags used in direct contact with food.
08A-04-5
High Priority - Raw animal food stored over or with unwashed produce. Observed at walk in raw shell eggs over cooked goat
08A-20-5
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed in chest freezer several raw items like meat, fish, vegetables next to each other in contact.
35A-05-4
High Priority - Roach activity present as evidenced by live roaches found. Observed at hand wash sink located in dish washing area 2 live roaches crawling on utensils stored inside hand sink. . Observed approximately 10 + live roaches underneath shelf of food preparation tables all around kitchen area. Observed 3 live roaches inside oven. Observed one live roach on floor behind stove. Observed approximately 10 + live roaches on wooden Dollie's used to store boxes of to go containers located inside kitchen.
03A-03-5
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed at cook line.
03A-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut Tomato 50 F at cook line.
03B-01-6
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at prep table the following items out of temperature: White rice 70 F, beef 70 F, plantain 77F.
11-07-5
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.
31A-11-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed at hand wash sink a tray with utensils stored inside.
02C-02-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed multiple cooked items like chicken soup, cooked beef, cooked rice, stored in the coolers not date marked
41-17-4
Intermediate - Spray bottle containing toxic substance not labeled.
23-24-4
Basic - Buildup of food debris/soil residue on equipment door handles. Observed oven soiled, inside and outside, handles soiled.
24-05-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Pots and pans in kitchen.
24-06-4
Basic - Clean utensils or equipment stored in dirty drawer or rack. Utensils stored in soiled bucket at cook line.
14-09-4
Basic - Cutting board has cut marks and is no longer cleanable. Cook line.
35A-03-4
Basic - Dead roaches on premises.observed 10 + dead roaches all around kitchen area floors under cooking equipment
36-08-4
Basic - Floor and wall junctures not coved in food preparation/storage/warewashing areas or bathroom. Observed some areas of the kitchen missing the molding
36-01-4
Basic - Floor not cleaned when the least amount of food is exposed. Observed floor underneath cooking equipments soiled with accumulated grease.
36-12-4
Basic - Floors not constructed to be easily cleanable. Kitchen's floor.
36-24-5
Basic - Hole in or other damage to wall. Observed wall in disrepair by mop sink.
10-20-4
Basic - In-use tongs stored on equipment door handle between uses. Observed at cook line.
10-07-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed at cook line.
21-04-4
Basic - In-use wet wiping cloth/towel used under cutting board. Observed at cook line.
38-07-4
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Above cook line.
23-03-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelves soiled with grease. Observed blender soiled.
14-05-4
Basic - Soil aluminum foil used to line food-contact shelves.
21-10-4
Basic - Soiled dry wiping cloth in use.
33-34-4
Basic - Storage area not maintained clean and organized. Observed at second floor used for storage.
08B-12-5
Basic - Stored food not covered. Observed at walk in cooler and reach in cooler.
36-04-5
Basic - Utility lines are unnecessarily exposed. Observed ac duct line with an open end on top of food preparation table
14-17-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler.
36-27-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust. All around kitchen
42-01-4
Basic - Wet mop not stored in a manner to allow the mop to dry.
14-06-4
Basic - Wood food-contact surface not properly sealed. Observed at rice/ microwave station.
02D-01-5
Basic - Working containers of food removed from original container not identified by common name. Observed containers of flour, sugar, salt not labeled with common name.