Sep 13, 2021
Routine - Food
Inspection Completed - No Further Action
01B-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed marinated conch (62°F - Cold Holding) at reach in cooler front counter. As per manager from the day before. Manager discarded the product. Corrective Action Taken
03A-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed marinated conch (62°F - Cold Holding) at reach in cooler front counter. As per manager from the day before. Manager discarded the product. Corrective Action Taken
41-15-5
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 chlorine sanitizer solution at +200ppm. Operator added until get 100ppm. Corrected On-Site Repeat Violation
22-02-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board soiled at preparation area.
27-06-4
Intermediate - No hot running water at three-compartment sink. Observed temperature at 84°F. Operator turn on the water heater. Final temperature 115°F. Corrected On-Site
31B-02-4
Intermediate - No paper towels or mechanical hand drying device provided at two handwash sinks. Operator provided the paper towel. Corrected On-Site Repeat Violation
31B-03-4
Intermediate - No soap provided at handwash sink. Operator provided the hand wash soap. Corrected On-Site Repeat Violation
27-16-4
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed the water heater shut off. No hot water at hand wash sink. Temperature 83°F. Operator turn on the water heater. Observed the final temperature at hand wash sink at 115°F. Corrected On-Site
32-04-4
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Repeat Violation
36-32-5
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed a hole in the ceiling over walk in cooler.
36-34-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling vent soiled outside of mop area.
14-09-4
Basic - Cutting board has cut marks and is no longer cleanable at preparation area.
36-08-4
Basic - Floor and wall junctures not coved in food preparation/storage/warewashing areas or bathroom. Observed floor and wall junctures not coved at the entry of front counter.
36-01-4
Basic - Floor not cleaned when the least amount of food is exposed at kitchen and front counter areas. Repeat Violation
36-73-4
Basic - Floor soiled/has accumulation of debris. Observed floor soiled at preparation area and under equipments at kitchen front counter area. Repeat Violation
36-11-4
Basic - Floors not maintained smooth and durable at preparation area.
14-42-4
Basic - Hood filter missing from automatic fire suppression/exhaust system. Observed hood filters were removed for cleaned and not put them back.
36-68-5
Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling.
10-01-5
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 used utensils stored with handle on the seasonings. Operator the handle of the products. Corrected On-Site Repeat Violation
38-01-4
Basic - Light shield damaged/in disrepair. Observed two lights over preparation area no cover. Repeat Violation
23-03-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters soiled on the floor and hood walls with grease. And build up of grease on lid containers. Repeat Violation
22-16-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Repeat Violation
06-01-5
Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw chicken wings and raw fish thawed at room temperature in standing water. Operator put the fish under running water and he started to marinate the chicken. Corrective Action Taken Repeat Violation
36-27-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall soiled at kitchen area. Repeat Violation
02D-01-5
Basic - Working containers of food removed from original container not identified by common name. Observed containers with seasoning not identified by common name.