GOU LAKAY &AMERICAN TASTE

Basic - - From initial inspection : Basic - Exterior door and by the door has a gap at the threshold that opens to the outside. Warning - From follow-up inspection 2025-12-04: Not repaired Time Extended

Basic - - From initial inspection : Basic - Hole in wall by the handwashing sink and bathroom Warning - From follow-up inspection 2025-12-04: Not repaired Time Extended

Basic - - From initial inspection : Basic - Whole in ceiling above white refrigerator at kitchen and bathroom . Warning - From follow-up inspection 2025-12-04: Not repaired Time Extended

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized....200 +++ ppm. Operator drained Corrective Action Taken

High Priority - Operating with an expired Division of Hotels and Restaurants license. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit....hot holding lalo ( spinach) 119F by the hot steamer at kitchen, food being held less than 4 hours . Employee time marked. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing....stored bucket in handwashing sink. Employee removed Corrected On-Site

High Priority - Operating with an expired Division of Hotels and Restaurants license. Admin Complaint

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.

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

Basic - No Heimlich maneuver/choking sign posted.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Operator placed in sanitizer bucket Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing...stored produce, bucket in handwashing sink . Employee removed Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked...cooked chicken, cooked turkey, cooked pork, cooked beef, cooked vegetable, sauce , cooked fish, beans no date marked at reach in coolers , food was cooked two / three days ago. Operator date marked. Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...chicken 58F, turkey 55F , black beans 55 F in two door reach in cooler ... cut tomato +lettuce 48F in white reach in cooler . Food not prepped or portion today , food being held less than 4 hours. Operator removed food to reach in freezer . Corrective Action Taken

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink or wiping cloths. Chlorine Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked...cooked chicken, cooked turkey, cooked goat in reach in cooler , cooked pork not date marked being held over 24 hours

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized...00 ppm. Operator prepared sanitizer at chlorine 100 ppm. Corrected On-Site

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized...sanitized utensils after discussed Corrected On-Site

High Priority - Nonfood-grade bags used in direct contact with food...cooking food with garbage bag. Operator removed bag . Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit...Hot holding rice 130°, turkey 101° in steam table at kitchen being held less than 4 hours. Operator time marked. Corrective Action Taken

Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink . Quaternary ammonium