LEROY'S CUISINE

High Priority - - From initial inspection : High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. -raw chicken in white chest freezer over other food items - From follow-up inspection 2026-04-21: Time Extended

Intermediate - - From initial inspection : Intermediate - Non-pitting surface rust on food-contact equipment. -rack next to 3 compartment sink - From follow-up inspection 2026-04-21: Time Extended

Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. - From follow-up inspection 2026-04-21: Time Extended

Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. - From follow-up inspection 2026-04-21: Time Extended

Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. -multiple floor tiles damaged - From follow-up inspection 2026-04-21: Time Extended

Basic - - From initial inspection : Basic - Hole in or other damage to wall. -next to restroom - From follow-up inspection 2026-04-21: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hand wash sink basin at 3 compartment sink - From follow-up inspection 2026-04-21: Time Extended

Basic - - From initial inspection : Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present. - From follow-up inspection 2026-04-21: Time Extended

Basic - - From initial inspection : Basic - Outer openings not protected with self-closing doors. - From follow-up inspection 2026-04-21: Time Extended

Basic - - From initial inspection : Basic - Plumbing system in disrepair. -hand wash sink next to 3 compartment sink - From follow-up inspection 2026-04-21: Time Extended

Basic - - From initial inspection : Basic - Screening is not 16-mesh to the inch. - From follow-up inspection 2026-04-21: Time Extended

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw beef in reach in cooler. Operator placed chicken below beef. Corrected On-Site

High Priority - Roach activity present as evidenced by live roaches found. 1 live roach on splash guard hot holding food. Operator killed and sanitized area.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. White cutting board on prep table.

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

Basic - Food stored on floor. Two cases of oil stored on the floor. Operator removed from the floor. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters.

Basic - Single-service articles not stored inverted or protected from contamination. Operator inverted Togo containers on buffet hot line. Corrected On-Site

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Cooks line, and buffet/ dining area.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. oxtails (112F - Hot Holding). On the counter in the kitchen less than 4 hours. Added to heat to reheat. Corrective Action Taken

Basic - Cutting board has cut marks and is no longer cleanable. Medium white board in kitchen.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on the counter above prep next to supplies . Staff removed. Corrected On-Site

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

Basic - Food stored on floor. Cases of ockie on the floor next to hand sink. Staff picked it up. Corrected On-Site

Basic - Interior of microwave has accumulation of black substance/grease/food debris. Management cleaned microwave. Corrected On-Site

Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Lower table in back kitchen.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. In reach in cooler unwashed kalalo over cut potatoes and carrots. Manager removed items from above the ready to eat items. Corrected On-Site

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Back kitchen area.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. On table in back kitchen. Added towel to bucket. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Cart blocking sink next to stove. Manager moved cart. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Next to stove, manager added paper towel. Corrected On-Site

Intermediate - No soap provided at handwash sink. Next to stove, manager added soap. Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed.

Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Bottom of table in back room.

Basic - Standing water in bottom of reach-in-cooler. Staff cleaned it out Corrected On-Site

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Behind stam table

Basic - - From initial inspection : Basic - Garbage on the ground and/or pad around dumpster. Boxes and other debris on the side of the building. - From follow-up inspection 2024-02-23: Time Extended

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. fried chicken (113F - Hot Holding); rice and (133F - Hot Holding). Food on counter for less than 4/ hours. Placed in a unit to heat Corrective Action Taken

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Signed at inspection. Corrected On-Site

Basic - Hole in or other damage to wall. Above triple sink Repeat Violation

Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Lower part of prep table.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Manager cleaned Corrected On-Site

Basic - Single-service articles not stored inverted or protected from contamination. Aluminum pans on storage shelves.

Basic - Wood food-contact surface not properly sealed. Pot holder.

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. Provided operator with form. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Ware wash area blocked by several items and strainer in sink. Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Sink in restroom. Corrected On-Site Repeat Violation

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Provided operator with form. Form must be filled out by each individual employee and kept on file in facility. Corrective Action Taken

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.

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

Basic - Faucet/handle missing at plumbing fixture. Hot water will not turn on faucet stripped.

Basic - Hole in or other damage to wall. Wall in back of kitchen above chest cooler. Repeat Violation

Basic - Outer openings not protected with self-closing doors. All exit doors. Repeat Violation

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Corrected On-Site

Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Hand sink in ware wash area standing greasy water. Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Corrected On-Site

High Priority - Raw animal food stored over or with unwashed produce. Goat above potatoes and tomatoes. Corrected On-Site

High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Chlorine exceeded 200ppm retested at 50ppm. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Several items stored in sink in ware wash area.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.

Intermediate - No soap provided at handwash sink. Sink in ware wash area.

Basic - Current Hotel and Restaurant license not displayed. License are current active.

Basic - Floor area(s) covered with standing water. Floor in back of kitchen in front of reach in cooler. Repeat Violation

Basic - Hole in or other damage to wall. Wall in back of kitchen. Repeat Violation

Basic - Light shield for lights in food preparation, food storage or warewashing area missing end caps. Light in back of kitchen.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Paper towel holder on cook line and hood filters.

Basic - Outer openings not protected with self-closing doors. Both doors in kitchen.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Back of kitchen.

Basic - Working containers of food removed from original container not identified by common name. A L bulk containers.

High Priority - Raw animal food stored over or with unwashed produce. Raw chicken and raw beef in containers stored over vegetables in Reach in cooler. Operator moved Corrected On-Site

Basic - Floor area(s) covered with standing water. Standing water on floor next to reach in freezer in kitchen

Basic - Hole in or other damage to wall. Hole in wall in prep area with exposed insulation

Basic - Single-service articles improperly stored. Multiple boxes of single service items stored on floor in dry storage room

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hose Bibb on side of building. Repeat Violation

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine exceeded 200ppm, retested at 50ppm.

Intermediate - Handwash sink not accessible for employee use at all times. Ware wash area blocked boxes and empty containers in sink. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Corrected On-Site

Intermediate - No soap provided at handwash sink. Ware wash area. Corrected On-Site

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Hole in ceiling back kitchen area.

Basic - Current Hotel and Restaurant license not displayed. License are current active.

Basic - Exterior door has a gap at the threshold that opens to the outside. Both door in kitchen.and door in restroom. Repeat Violation

Basic - Hole in or other damage to wall. Back of kitchen above chest freezer.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Corrected On-Site

Basic - Light shield for lights in food preparation, food storage or warewashing area missing end caps. Lights in back of kitchen.

Basic - Outer openings not protected with self-closing doors. Both doors in kitchen .

Basic - Time/temperature control for safety food thawed in an improper manner. Beef patties thawing at room temperature. Corrected On-Site

Basic - Unnecessary items/unused equipment on the premises. Stove stored outside of back door.