DUB N GRUB

High Priority - Dented/rusted cans present. See stop sale. Observed tomato sauce dented.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw salmon over cooked mushroom located front counter area. Manager reorganized products. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Degreaser. Operator labeled during inspection.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Kitchen

Basic - Current Hotel and Restaurant license not displayed.

Basic - Food-contact surface not smooth and easily cleanable. Prep table rusted located kitchen..

Basic - In-use wet wiping cloth/towel used under cutting board.

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed items in the reach in cooler prepared 3 days ago as per operator, rice, jerk mushroom, pasta, quinoa and veggie beef.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed quinoa (113F - Hot Holding) stored on top of the stove, as per operator cooked less than 4 hours ago. Advised operator to reheat.

Basic - Equipment in poor repair. Observed gaskets torn in the kitchen flip top reach in cooler.

Basic - Ice buildup in reach-in freezer.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets soiled in the front counter reach in cooler.

Basic - Plumbing system in disrepair. Observed faucet leaking from the front counter handwashing sink.

High Priority - Establishment operating with no power without notifying the division. Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed mushrooms and beans (131F - Hot Holding); chickpeas (133F - Hot Holding) on the steam table for less than 1 hour, as per operator discarded items. Operator has no means to reheat food item. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sautéed mushrooms (71F - Cold Holding); rice and peas (49F - Cold Holding); cooked pasta (61F - Cold Holding) in the reach in cooler for less than 1 hour, as per operator. Reach in coolers are unable to hold proper temperature. Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed mushrooms and beans (131F - Hot Holding); chickpeas (133F - Hot Holding) on the steam table for less than 1 hour, as per operator discarded items. Operator has no means to reheat food item. Warning

Intermediate - No hot running water at three-compartment sink. Observed hot running water at 79F. Warning

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed hot running water at 79F. Warning

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed establishment with no power. Warning

Basic - No hot running water at mop sink. Observed hot running water at 79F. Warning

High Priority - Displayed food not properly protected from contamination. Observed employee preparing food at the front counter, exposed to customers with no protection.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In the kitchen. Operator brought new roll. Corrected On-Site Repeat Violation

Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Observed soap and sanitizer in the same compartment. Educated and operator set up 3 compartment sink properly. Corrected On-Site

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

Basic - Improper use of detergent-sanitizer when there is no distinct water rinse - a different product was used for the wash and for the sanitize steps. Observed middle compartment with soap and sanitizer mixed together. Educated and operator set up properly. Corrected On-Site

Basic - Old labels stuck to food containers after cleaning.

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

Basic - Bowl or other container with no handle used to dispense food. Observed plastic bowl used as a scoop with no handle at the rice, operator placed new scoop with handle. Corrected On-Site

Basic - Exterior door has a gap at the threshold that opens to the outside. Back of the kitchen.

Basic - Food stored on floor. Observed cooking oil stored on the floor at the front counter. Operator stored properly. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets at deep reach in freezer soiled. Observed shelves soiled in the kitchen, by the prep table.

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed sanitizer bucket stored on top of steam table, operator stored properly. Corrected On-Site

Basic - Single-service articles not stored inverted or protected from contamination. Observed single service items on top of steam table not inverted. Operator stored properly. Corrected On-Site