HOLE IN THE WALL

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - At deep freezer: Raw chicken in plastic bag stored over vegetables - not all products commercially packaged. Advised operator to store properly.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At standing stainless steel reach in cooler: cooked rice (46F - Cold Holding); cooked curried chicken (44F - Cold Holding) As per operator refrigerator door was opened several times 1 hour prior to remove food items for reheat. Not prepped or portioned today. Operator closed refrigerator door for food items to quick chill. Corrective Action Taken

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200+ppm) Operator corrected to Sanitizer Bucket (Chlorine 100ppm) Corrected On-Site

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. As per operator, employee employed approximately 1 week. Emailed form to operator.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Several food items in reach in cooler such as cooked chicken and cooked rice not date marked. As per operator cooked 3 days prior. Advised operator to date mark. Repeat Violation

Basic - No choking sign posted. Emailed to operator.

Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification. Warning - From follow-up inspection 2025-11-10: Operator scheduled to take food manager exam on November 12, 2025 confirmation sent to inspectors phone with date posted.Time Extended Time Extended

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Operator handled chlorine at triple sink then began stirring pot with food at stovetop; no hand wash. Advised operator to wash hands.

High Priority - Nonfood-grade bags used in direct contact with food. Advised operator to used food grade bags.

High Priority - Time/temperature control for safety food reheated in a microwave oven for hot holding not reaching 165 degrees Fahrenheit. At microwave: cooked chicken (110F - Reheating) As per operator, completed reheating. Food reheated in a microwave oven for hot holding did not reheat to 165F. Operator reheated to 166F. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table: cooked chicken (110F - Hot Holding) As per operator, cooked and stored since 9:30am. Operator reheated to 166F. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed operator handle cellphone to take a phone call then handled and served food; no hand wash. Operator washed hands. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table: cooked oxtails (110F - Hot Holding) As per operator, held over 4 hours. See stop sale.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table: cooked oxtails (110F - Hot Holding) As per operator, held over 4 hours. See stop sale.

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 0ppm). Operator removed to change. Corrective Action Taken