Mar 3, 2022
Routine - Food
Inspection Completed - No Further Action
14-31-5
High Priority - Nonfood-grade bags used in direct contact with container of seasoning in the reach in cooler.
03A-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw shrimp on preparation table at 54F. Operator placed shrimp in ice bath. Second temp 45 mins later at 40F. Corrective Action Taken
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. Big 6 handout was provided to Operator. Corrective Action Taken
11-27-4
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.
22-31-4
Intermediate - Non-pitting surface rust on food-contact equipment. Observed shelf under preparation tables.
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 pots: cooked potatoes, beans, yellow rice, and boil eggs in the reach in cooler cooked on 03/03/22.
32-07-4
Basic - Bathroom facility not clean.
23-24-4
Basic - Buildup of food debris/soil residue on deep fryer door handles.
50-09-4
Basic - Current Hotel and Restaurant license not displayed.
14-09-4
Basic - Cutting boards has cut marks and is no longer cleanable.
12B-02-4
Basic - Employee eating in a food preparation (kitchen and front counter area)or other restricted area.
13-03-4
Basic - Employee with no hair restraint while engaging in food preparation.
35B-01-4
Basic - Exterior door has a gap at the threshold that opens to the outside.
14-69-4
Basic - Ice buildup in reach-in freezer.
36-73-4
Basic - Kitchen floor soiled/has accumulation of debris.
51-18-6
Basic - No copy of latest inspection report available.
23-03-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed inside deep fryer compartment doors, and grease receptacle has accumulation of grease.
14-11-4
Basic - Reach in freezer, and Pepsi cooler gaskets are torn. (In poor repair). Repeat Violation
22-16-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues.
14-20-4
Basic - Ripped/worn tin foil used as shelf cover. Repeat Violation
08B-12-5
Basic - Stored food not covered. Observed crabs not covered in the reach in freezer uncovered. Observed sausage, a pot of beans, rice, yellow rice, boil eggs, in reach cooler uncovered. Manager covered crabs. Corrected On-Site
33-31-5
Basic - Unnecessary items/unused equipment on the premises. Observed a reach in cooler in the outside of establishment by the back kitchen door.
42-01-4
Basic - Wet mop not stored in a manner to allow the mop to dry.
21-12-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
21-07-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Manager changed sanitizing solution water to 100ppm. Corrective Action Taken