LE BERGER RESTAURANT LLC

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. cooked pork (56-58F - Cooling) in deep filled covered container for more than 6 hours overnight in Atosa reach in cooler. See stop sale. Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. cooked pork (56-58F - Cooling) in deep filled covered container for more than 6 hours overnight in Atosa reach in cooler. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked leeks (45-50F - Cold Holding); legume (50F - Cold Holding); cooked carrots (56F - Cold Holding); pork fat (51F - Cold Holding); cooked leaks (58F - Cold Holding) not prepped or portioned today stored in stainless steel Atosa reach in cooler. Per operator, items have been stored in cooler overnight Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked leeks (45-50F - Cold Holding); legume (50F - Cold Holding); cooked carrots (56F - Cold Holding); pork fat (51F - Cold Holding); cooked leeks (58F - Cold Holding) not prepped or portioned today stored in stainless steel Atosa reach in cooler. Per operator, items have been stored in cooler overnight. See stop. Warning

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. cooked pork (56-58F - Cooling) in deep filled covered container for more than 6 hours overnight in Atosa reach in cooler. Repeat Violation Warning

Basic - Back exterior door has a gap at the threshold that opens to the outside. Warning

Basic - Bowl or other container with no handle used to dispense food. Plastic to go containers stored in multiple food containers in reach in coolers. Warning

Basic - Floor soiled/has accumulation of debris. Heavy grease and food debris build up underneath cook line equipment. Repeat Violation Warning

Basic - No conspicuously located ambient air temperature thermometer in holding unit in flip top and reach in coolers. Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Atosa reach in fan covers soiled with mold like substance. Warning

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Warning

Intermediate - - From initial inspection : Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/. Emmanuel Georges expired 10/6/2025. No other food manager certification provided. Repeat Violation Warning - From follow-up inspection 2026-03-11: Time Extended

Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair. Hole in ceiling tile above reach in freezer. Warning - From follow-up inspection 2026-03-11: Time Extended

Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Floor heavily soiled with grease/food debris surrounding water heater right of triple sink. Warning - From follow-up inspection 2026-03-11: Time Extended

High Priority - Roach activity present as evidenced by live roaches found. Observed approximately 5 roaches entering and exiting crack in wall/floor right of prep line flip top in kitchen. Observed approximately 1 roach on floor underneath Atosa reach in freezer in kitchen. Warning

High Priority - Rodent activity present as evidenced by rodent droppings found. Observed approximately 20 rodent droppings on floor underneath Atosa reach in freezer in kitchen. Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. rice (93F - Hot Holding) on top of pans on steam table for less than 4 hours. Operator opted to discard item. Corrective Action Taken Warning

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. cut cabbage (53F - Cooling for 2 hours at 1:25, 53F at 2:00) in deep filled container at prep line reach. Operator mixed item and moved to reach in cooler to increase cooling rate. Corrective Action Taken Warning

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/. Emmanuel Georges expired 10/6/2025. No other food manager certification provided. Repeat Violation Warning

Basic - Bowl or other container with no handle used to dispense food. Styrofoam cup with no handle stored in multiple in use food storage containers in reach in cooler. Operator removed. Corrected On-Site Warning

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Hole in ceiling tile above reach in freezer. Warning

Basic - Dead rodent present. Observed one dead rodent on floor in mop storage closet in back hallway. Warning

Basic - Floor soiled/has accumulation of debris. Floor heavily soiled with grease/food debris surrounding water heater right of triple sink. Warning

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Emmanuel Georges 10/6/2020, expired certified food manager certification. No other certified food managers Warning

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In reach in cooler, poked chicken and cooked goat not date marked. Employee stated held more than 24 hours. Warning

Basic - Buildup of food debris/soil residue on equipment door handles. In kitchen, three door reach in cooler has food debris on doors and handles. Warning

Basic - Equipment in poor repair. Reach in three door cooler in kitchen, gaskets are torn. Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At kitchen reach in cooler, spaghetti sauce (47F - Cold Holding); legumes (50F - Cold Holding); raw fish (50F - Cold Holding); cooked chicken (52F - Cold Holding); cooked goat (53F - Cold Holding), not prepared or portioned today. Operator stated items held in cooler over 24 hours. See stop sale. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At kitchen, pickled cabbage (60F - Cold Holding), not prepared or portioned today. Operator stated item hekd out of temperature approximately 1 hour. Advised operator of proper cold holding parameters. Operator placed item into freezer to quick chill. At kitchen reach in cooler, spaghetti sauce (47F - Cold Holding); legumes (50F - Cold Holding); raw fish (50F - Cold Holding); cooked chicken (52F - Cold Holding); cooked goat (53F - Cold Holding), not prepared or portioned today. Operator stated items held in cooler over 24 hours. See stop sale. Corrective Action Taken 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. At kitchen, cooked plantains (81F - Hot Holding), operator stated items held out of temperature approximately 1 hour. Advised operator to reheat product to 165F. Warning

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Many items inside reach in cooler/freezer prepared onsite and held over 24 hours without proper date marking. Advised operator of proper date marking. Warning

Basic - Equipment in poor repair. Glass door reach in cooler in disrepair. Warning

Basic - Food stored on floor. At kitchen, food stored on floor-Cut plantains, washed cut vegetables. Operator moved food to shelf. Warning

Basic - No handwashing sign provided at a hand sink used by food employees. No handwashing sign for designated handwashing sink. Warning

Basic - Time/temperature control for safety food thawed in an improper manner. At kitchen, raw pork thawing in standing water. Warning

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. cooked turkey 50 f cooling overnight, cooked chicken drumsticks 51 f cooling over night Corrected On-Site Warning

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Commercially packaged raw chicken stored over box of plantations in upright freezer. Explained and manager asked to rearrange. Employee rearranged. Corrected On-Site Warning

High Priority - Raw animal food stored over or with unwashed produce. Raw pork bucket over open box of habanero peppers in upright cooler. Explained and employee rearranged. Corrected On-Site Warning

High Priority - Rodent activity present as evidenced by rodent droppings found. 2 rodent droppings on top of hot water heater in the corner by three compartment sink. Explained and employee cleaned the area. Corrected On-Site Admin Complaint

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. cooked turkey 50 f cooling overnight, cooked chicken drumsticks 51 f cooling over night Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw turkey 90 f thawing in standing hot water in three compartment sink , raw pork 74 f under running hot water in three compartment sink. As per manager approximately 1 and half hour in the three compartment sink. Explained . Employee will start cooking soon. Warning

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. ( Cut lettuce 60 f at 9:24 am second temperature 60 f at 9:47 am, large container of pickle ( shredded cabbage carrots) 55 f at 9:24 am second temperature 55 f at 9:47 am in flip top cooler. No other time temperature controlled food in flip top cooler, as per manager all prepared an hour ago ) No change in temperature. At this rate of ambient cooling it will not reach 41 f or colder within 4 hours from cutting. cooked turkey 50 f cooling overnight, cooked chicken drumsticks 51 f cooling over night Warning

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Half used personal water bottle stored with and above food in upright cooler in the kitchen. Employee removed the bottle. Corrected On-Site Repeat Violation Warning

Basic - Food stored on floor. Rice bag stored on floor in the kitchen. Warning

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Upright produce cooler in the dining room. Repeat Violation Warning

Basic - Time/temperature control for safety food thawed in an improper manner. Raw turkey 90 f thawing in standing hot water in three compartment sink , raw pork 74 f under running hot water in three compartment sink. As per manager approximately 1 and half hour in the three compartment sink. Repeat Violation Warning

Basic - Time/temperature control for safety food thawed under hot running water. Raw turkey 90 f thawing in standing hot water in three compartment sink , raw pork 74 f under running hot water in three compartment sink. As per manager approximately 1 and half hour in the three compartment sink. Warning

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm by service window. Employee changed the solution . Chlorine 100 ppm. Corrected On-Site Warning

High Priority - Food prepared in a private home. See stop sale. 6 bottles of Haitian Cremas prepared at home. Advised operator even if prepared on premises. He can not sell in this establishment because they do not have alcohol license. This is alcoholic beverage. Admin Complaint

High Priority - Roach activity present as evidenced by live roaches found. 1 live roach on floor in front of glass door freezer. Went under the freezer 1 live roach on floor behind corn meal bin by upright cooler. Repeat Violation Admin Complaint

High Priority - Stop Sale issued due to food originating from an unapproved source. 6 bottles of Haitian Cremas prepared at home. Advised operator even if prepared on premises. He can not sell in this establishment because they do not have alcohol license. This is alcoholic beverage. Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Fried plantains 104 f in a pan on top of steam table pan, hard boiled eggs 89 f in a pan on top f steam table pan. As per manager both less than 2 hours. Advised to reheat to 165 f then hot hold 135 f or hotter. Warning

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. Emailed one. Warning

Basic - Bowl or other container with no handle used to dispense food. Round container in corn meal bin. Warning

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Personal beverages stored with and above food in glass door cooler near entrance to the kitchen. Warning

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Female purse and phone stored on top of sugar bag on the shelf. Explained and manager removed both. Corrected On-Site Warning

Basic - Floor soiled/has accumulation of debris. Floor Under corn meal bin wet and soiled with foul Oder. Employee cleaned and sanitized. Corrected On-Site Warning

Basic - No handwashing sign provided at a hand sink used by food employees. Hand sink in the kitchen Repeat Violation Warning

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Upright cooler shelves soiled. Repeat Violation Warning

Basic - Time/temperature control for safety food thawed in an improper manner. Pork and beef thawing in standing water in 2 of the three compartment sink. Temperature 40-41 f explained. Repeat Violation Warning

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. cooked pork (63-76F - Cooling); cooked Turkey (66F - Cooling); cooked Turkey (66F - Cooling); in three door cooler at cook line; as per operator food cooked yesterday and stored in big plastic tubs covered to cool overnight; foods never reached 41 F or below within 6 hours; See Stop Sale Repeat Violation Admin Complaint

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. cooked pork (63-76F - Cooling); cooked Turkey (66F - Cooling); cooked Turkey (66F - Cooling); in three door cooler at cook line; as per operator food cooked yesterday and stored in big plastic tubs covered to cool overnight; foods never reached 41 F or below within 6 hours; See Stop Sale

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. pork (61F - Cold Holding) in there compartment sink; as per operator food being thawed; food no longer 41 F or below ; advised operator to move food inside cooler ; operator stated to it will be cooked immediately; Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - No soap provided at handwash sink at cook line and handwash sink in the bathroom; Operator provided Corrected On-Site

Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit.

Basic - No handwashing sign provided at a hand sink at cook line used by food employees. Advised operator to post sign Corrected On-Site

Basic - Reach-in cooler interior/shelves have accumulation of soil residues- glass door cooler at storage area;

Basic - Time/temperature control for safety food thawed in an improper manner. Raw pork and raw turkey thawing in three compartment sink at room temperature; advised operator to turn cold water on; operator turned cold water on on one compartment; Corrective Action Taken

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed lettuce over cooked pork and turkey in 3 door cooler at cook line; advised operator to store properly

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. goat (54F - Cooling ); chicken (50F - Cooling); chicken (55F - Cooling); Akra (54F - Cooling); cooked sauce (56F - Cooling) in three glass door cooler. Operator states food not prepped or portioned today. Cooling in unit overnight. Food did not reach 41F within 6 hours. Food items in large containers covered. Unit not Maintaining temperature.

High Priority - Presence of insects, rodents, or other pests. One live mouse in hallway. Went in storage room in hallway in dining room. Unable to find.

High Priority - Roach activity present as evidenced by live roaches found. One live roach on wall above clean equipment in kitchen. One live roach under shelf above prep table in kitchen. One live roach on floor under prep table in kitchen. Killed removed and sanitized areas. Corrective Action Taken

High Priority - Rodent activity present as evidenced by rodent droppings found. Approximately 20 rodent droppings in storage room in hallway Approximately 30 droppings on floor infront of freezer unit in kitchen 10 Rodent droppings on floor in front of three door cooler in kitchen. 2 rodent droppings on shelf above bane Marie with to go containers Approximately 20 rodent droppings on shelf above hand sink in kitchen. Removed cleaned and sanitized areas Corrective Action Taken

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. goat (54F - Cooling ); chicken (50F - Cooling); chicken (55F - Cooling); Akra (54F - Cooling); cooked sauce (56F - Cooling) in three glass door cooler. Operator states food not prepped or portioned today. Cooling in unit overnight. Food did not reach 41F within 6 hours. Food items in large containers covered. Unit not Maintaining temperature. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cut cabbage (54F - Cold Holding) in Coca Cola cooler in dining room. Operator states food not prepped or portioned today. In unit over four hours.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cut cabbage (54F - Cold Holding) in Coca Cola cooler in dining room. Operator states food not prepped or portioned today. In unit over four hours. Repeat Violation Admin Complaint

Basic - Floor area(s) covered with standing water. In cracks in flooring of kitchen.

Basic - Floor soiled/has accumulation of debris. Throughout kitchen

Basic - Food stored on floor. Pork on floor in kitchen

Basic - Hole in or other damage to wall. Wall in disrepair In front of freezer unit at end of kitchen

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Three glass door cooler in kitchen

Basic - No handwashing sign provided at a hand sink used by food employees. Hand sink in kitchen

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Coca Cola glass reach in cooler in dining room

Basic - Time/temperature control for safety food thawed in an improper manner. Pork thawing in standing water bucket Chicken thawing in standing water in triple sink

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Throughout kitchen

Basic - Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Throughout kitchen

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

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked chicken (50F - Cold Holding); Turkey (53F - Cold Holding); cooked Akra (48F - Cold Holding); cooked vegetables (50F - Cold Holding) per operator food not prepped or portioned today. In unit over four hours. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked chicken (50F - Cold Holding); Turkey (53F - Cold Holding); cooked Akra (48F - Cold Holding); cooked vegetables (50F - Cold Holding) per operator food not prepped or portioned today. In unit over four hours. Warning

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200ppm) Warning

Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Warning

Basic - Bowl or other container with no handle used to dispense food. Cup as scoop in hot sauce Warning

Basic - Floor area(s) covered with standing water. At floor tiles in front of freezer Warning

Basic - Floor tiles missing and/or in disrepair. Flooring contains cracks Floor tiles chipped at freezer unit Warning

Basic - Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Next to three compartment sink Warning

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Warning

High Priority - Roach activity present as evidenced by live roaches found. One live roach on tomato can on prep table in kitchen. Two live roaches on wall above three compartment sink in kitchen. Two live roaches on floor under at milk crates in kitchen. Two live roaches on shelf above three compartment sink in kitchen. Eight live roaches on floor in back dining room outside kitchen entry way. Two live roaches at water heater next to three compartment sink in kitchen. Roaches killed. Areas sanitized. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Rodent activity present as evidenced by rodent droppings found. Approximately 20 rodent droppings on shelf at end of three compartment sink in kitchen. Employee removed and sanitized area. Corrective Action Taken

Basic - Dead roaches on premises. One dead on gasket of white reach in cooler at counter in dining room. Ten dead roaches on floor at front counter in dining room. One dead at two door cooler in back dining room. Two dead under tables in back dining room. Employees removed and sanitized areas. Corrective Action Taken Repeat Violation

Basic - Floor area(s) covered with standing water. at three door freezer

Basic - Floor soiled/has accumulation of debris. At Three compartment sink and water heater At reach in cooler in back dining room

Basic - Floor tiles missing and/or in disrepair. At three door freezer

Basic - Food stored on floor. Onions on floor in dry storage room in hallway Bucket of Plantains on floor in kitchen at steam table Bag of Cabbage at two door cooler in back dining room

Basic - Wall soiled with accumulated grease, food debris, and/or dust. At water heater And three compartment sink At end of cook line at prep table

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 0ppm). Remade. Sanitizer Bucket (Chlorine 100ppm) Corrected On-Site

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee observed peeling a ready to eat hard boiled egg and plating it with barehands. Advised employee to wash hands and use gloves with ready to eat food items. Warning

High Priority - Roach activity present as evidenced by live roaches found. Two live roaches on floor of dining room in front of sliding door cooler. One live roach on floor in kitchen in front of freezer. Operator removed cleaned and sanitized area. Corrective Action Taken Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. pork (122F - Hot Holding); fish (106F - Hot Holding) on top of steam table. Food items placed above rim level. Operator states food out less than four hours. Food items reheated 165F for hot holding. Warning

Intermediate - Handwash sink used for purposes other than handwashing. Hand sink storing stainless steal containers Warning

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

Basic - Dead roaches on premises. One dead roach on floor in kitchen in front of freezer. Removed cleaned and sanitized area. Corrective Action Taken Warning

Basic - Food stored on floor. Bucket of Plantains on the floor. Removed. Corrected On-Site Warning

Basic - Wall soiled with accumulated grease, food debris, and/or dust-at three compartment sink and behind cook line equipment. Warning

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.cooked chicken 46 f cooling overnight in glass door cooler. Warning

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. cooked chicken 46 f cooling overnight in glass door cooler. Warning

High Priority - Live rodent present. Observed live rodent running across the ledge on the side of the upright freezer and entered in hole in the wall behind reach in cooler on cook line. Warning

High Priority - Rodent activity present as evidenced by rodent droppings found. 2 droppings on small hot water heater between three compartment sink and hand sink in the kitchen. Repeat Violation Warning

High Priority - Rodent burrow or rodent nesting materials present. Hole in the wall with gnawing marks .( behind reach in cooler on cook line . Ledge from upright freezer to the wall behind reach in cooler) Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. turkey 65 next to hand sink,chicken 63 in container in three compartment sink. As per cook less than 2 hours. Will cook soon. Explained. Repeat Violation Warning

Basic - Dead roaches on premises. 10 dead on glue board by hand sink in the kitchen, 2 dead on glue board behind reach in cooler on cook line. Manager discarded both glue boards. Warning

Basic - Food stored on floor. Boxes of oil and bag of cabbage stored on floor by upright cooler near entrance to the kitchen door. Warning

Basic - Time/temperature control for safety food thawed in an improper manner. Beef thawing at room temperature on milk crates near glass door freezer. Beef 29 f. Explained. Repeat Violation Warning

Basic - Wet wiping cloth not stored in sanitizing solution between uses. On prep table explained Warning

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. cooked turkey 51 cooling overnight in the reach in cooler,, Warning

High Priority - Raw animal food stored over or with unwashed produce. Raw shell eggs over bag of carrots in glass door cooler in dining room, asked manager to move the eggs, manager rearranged Corrected On-Site Warning

High Priority - Roach activity present as evidenced by live roaches found. 1 live on the floor in dining room 4 live under milk crate next to raw beef thawing in the kitchen by reach in freezer 3 in the opening on wall corner next to reach in freezer. Warning

High Priority - Rodent activity present as evidenced by rodent droppings found. 5 on top of hot water heater in between hand sink and three compartment sink in the kitchen. 4-5 on the floor next to dead rodent between wall and reach in cooler In the kitchen Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. cooked turkey 51 cooling overnight in the reach in cooler,, Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw chicken 69 in standing water in three compartment sink, raw turkey 67 on drain board of three compartment sink, as per employee less than 2 hours, will be cooking soon Explained . Warning

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Missing on both hose bibbs at mop sink outside. Warning

Intermediate - Handwash sink used for purposes other than handwashing. Filling water in the white plastic bucket in hand sink by the three compartment sink. Warning

Intermediate - Misrepresentation of a fruit or fruit juice.packaged juice marked Fresh Passion Fruit Juice. As per operator made Only from powder mix. Admin Complaint

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.at hand sink in the kitchen.manager stocked Corrected On-Site Warning

Intermediate - No soap provided at handwash sink. At hand sink in the kitchen. Manager stocked. Corrected On-Site Warning

Intermediate - Packaged food not labeled as specified by law. Passion fruit juice missing date prepared. Warning

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. All cooked food held longer than 24 hours not date marked Warning

Basic - Covered waste receptacle not provided in women's bathroom. Warning

Basic - Dead rodent present.dead rodent on floor in between wall and reach in cooler in the kitchen. Asked operator to clean. Warning

Basic - Food stored on floor. Several boxes of oil stored on floor. By kitchen entrance door. Warning

Basic - Time/temperature control for safety food thawed in an improper manner. Thawing raw chicken at room temperature. Chicken temperature 34 f. Explained. Warning