ST PIERRE TAKE OUT FOOD

High Priority - Operating with an expired Division of Hotels and Restaurants license. Observed license from the Division of Hotels and Restaurants expired since October 1, 2025. Operator paid for license at the time of the inspection. Corrected On-Site

High Priority - Raw animal food not separated from ready-to-eat food during preparation. Observed raw shell eggs stored over juices, bread, cheese, ham. Coach operator. Operator started fixing products. Corrective Action Taken

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup at reach in freezer.

High Priority - Operating with an expired Division of Hotels and Restaurants license. 10/1/2025

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Throughout establishment.

Basic - No handwashing sign provided at a hand sink used by food employees. Observed no hand wash sign at hand sink in kitchen. Repeat Violation

High Priority - Raw animal food stored over or with unwashed produce. Observe raw chicken stored above unwashed vegetables on reach in cooler at kitchen area, employee stored properly. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observe cooked pork (53F - Cold Holding) on preparation table at kitchen area, as per employee less than 1 hour, employee moved food container to reach in cooler during inspection. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Observe wiping cloth and sponge been stored inside of hand wash sink at kitchen area, employee removed during inspection. Corrected On-Site

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observe no chlorine test strips available.

Intermediate - No soap provided at handwash sink. Observe at kitchen area. Employee restocked with soap at the time of the inspection. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Observe on flour container at kitchen area, employee removed during inspection. Corrected On-Site

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observe at kitchen area.

Basic - Hole in or other damage to wall. Observe a hole on wall at bathroom.

Basic - No handwashing sign provided at a hand sink used by food employees. Observe at bathroom, front counter and kitchen area, provided sign during inspection.

Basic - Open dumpster lid.

Basic - Single-service articles not stored inverted or protected from contamination. Observe unwrapped plastic containers not inverted at front counter, employee stored utensils properly during inspection. Corrected On-Site

Basic - Soiled dry wiping cloth in use. Observe at kitchen area.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed chicken stored inside the reach in cooler not date marked. As per operator 3 days ago. Repeat Violation

Basic - Reach-in cooler shelves with rust that has pitted the surface. Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed 3 cooked foods inside the reach in cooler not date marked.

Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed at the reach in cooler located in the kitchen.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked pork (72 F - Hot Holding) at the top of steam table. As per manager for about 30 minutes. Manager moved the product to the stove to be reheating. Corrective Action Taken Repeat Violation

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed a spoon with handle touching the coleslaw at reach in cooler. Manager removed the spoon. Corrected On-Site

Basic - Stored food not covered. Observed raw chicken wings not covered stored at reach in cooler.

Basic - Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Observed wall not smooth and easily cleanable at the mop sink area. Repeat Violation

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed pork skin (99F - Hot Holding) at stove. As per manager for less than 30 minutes. And Jamaican patties (115 F - Hot Holding) at hot box front counter. As per manager for two hours. Manager moved the product to the reach in freezer to cooling down. And put more temperature to the hot box to get up the temperature. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Observed hand wash sink blocked by a chair at front counter.

Basic - Floor soiled/has accumulation of debris. Observed floor under equipments soiled.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall soiled behind the three compartment sink and mop sink.

High Priority - Nonfood-grade bags used in direct contact with food. Observed a raw beef on a nonfood grade bag at reach in freezer.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw beef next to vegetables at chest reach in freezer. Manager started to move the products. Corrective Action Taken

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shells eggs over cooked oxtail at reach in cooler. Manager moved the shells eggs. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board soiled.

Intermediate - Handwash sink used for purposes other than handwashing. Observed a bag with French fried in the hand wash sink. Manager removed the products of the hand wash sink. Corrected On-Site Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed rice and oxtail at reach in cooler not date marked. As per manager from two days ago. Repeat Violation

Basic - Wet mop not stored in a manner to allow the mop to dry.

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed wiping chlorine sanitizing solution at 0 ppm. Manager added chlorine until get 100ppm. Corrected On-Site