MAJOR VIOLATION:
Observed a live cockroach in the facility (American).
Food facilities shall be kept free of vermin and pests.
Remove all pests.
Pest control was called at time of inspection and a service scheduled for later today.
Clean and sanitize entire facility (see violation #45).
Follow all recommendations of pest control service.
CORRECT IMMEDIATELY.

MAJOR VIOLATION:
Observed floor sink in the kitchen underneath prep sink with standing water (not draining).
Sewage and wastewater shall properly drain at all sinks.
Unclog floor sink.
CORRECT IMMEDIATELY.

Observed grime and food build-up on walls and floors throughout the entire kitchen.
Food facilities shall be kept clean and well maintained.
Clean floors and walls.
CORRECT IMMEDIATELY.

MAJOR VIOLATION:
Observed all food items in left cold holding unit on cook line with an internal temperature of 60F.
Unit was providing an ambient temperature of 60F.
All potentially hazardous food shall be at 41F and below.
Food was voluntarily discarded at time of inspection.
Have unit serviced, repaired, or replaced to provide proper cold holding temperatures.
CORRECT IMMEDIATELY.

Observed back door of the food facility propped open at time of inspection.
Food facilities shall be fully enclosed.
Keep back door closed at all times.

REPEAT VIOLATION:
Observed grime/debris build-up on the top of the ware wash machine.
Observed mold/grime build-up on the caulking around the 3-compartment sink.
Ware washing facilities shall be kept clean.
Clean ware wash area.
Remove moldy caulk and reapply.

Observed dust build-up on the vent covers and ansul system in the kitchen hood.
Exhaust hoods shall be properly cleaned to provide proper ventilation and reduce risk of fire.
Correct immediately.

No employees on-site had active food handler cards.
All employees that handle food shall have a valid food handlers card.
Correct immediately.
Failure to comply may result in a yellow placard.

REPEAT VIOLATION:
Observed grime and debris build-up on the floors and walls throughout the entire facility.
Floors, walls and ceilings of a food facility shall be kept clean and well maintained.
Clean floors and walls.
Failure to comply may result in a yellow placard.

REPEAT VIOLATION (5):
Observed soiled wiping cloths stored out on counter tops.
Wiping cloths shall be stored in buckets of sanitizer with a concentration of 200ppm Quat or 100ppm Chlorine.
DISCONTINUE PRACTICE.
Failure to discontinue practice may result in a yellow placard.

Observed several items with a temperature of 50F that had been out for an hour.
All food shall be cold held at 41F and below.
Items were moved to the walk-in cold holding unit to return to proper cold holding temperatures.
MITIGATED ON SITE.

Observed mold/grime build-up on the inside of the ice machine.
All equipment shall be kept clean and sanitized.
Drain ice, clean and sanitize inside the unit.
Correct immediately.
A re-inspection shall be conducted on, or around, 8/30/2024.
Failure to comply may result in a yellow placard and/or a re-inspection fee.

Observed cold holding prep unit nearest the walk-in coolers had an internal temperature of 49F.
All cold holding equipment shall provide an internal ambient temperature of 41F and below.
Turn unit down or have the unit serviced/repaired to provide proper cold holding temperatures.
Move all food items to a different unit until fixed.
Correct immediately.

Observed grime and debris build-up on the floors and walls throughout the facility.
Floors, walls and ceilings of a food facility shall be kept clean and well maintained.
Clean floors and walls.
Create daily, routine cleaning schedules of floors and walls to maintain grime and debris build-up.
Correct immediately.

REPEAT VIOLATION (4):
Observed wiping cloths stored out on counter-tops at time of inspection.
Wiping cloths shall be stored in a bucket of sanitizer when not actively in use.
Discontinue practice of leaving wiping cloths out on counter tops.
Educate all employees on proper wiping cloth storage in between uses.
MITIGATED ON SITE.
**Failure to discontinue practice may result in a major violation and a yellow placard.

Observed grime build-up on the top of the ware wash machine.
Warewashing facilities shall be well maintained and clean.
Clean grime build-up.
Correct immediately.

MAJOR VIOLATION:
Observed rice stored out at room temperature (73F).
All potentially hazardous food shall be at 41F and below or 135F and above.
Rice was voluntarily discarded at time of inspection.
MITIGATED ON SITE.

Observed mold build-up on the racks in the walk-in cooler.
All equipment shall be kept clean.
Clean and sanitize racks.

Observed grime and debris build-up on the walls and floors throughout the facility.
Floors, walls and ceilings of a food facility shall be kept clean and well maintained.
Clean floors and walls.

Observed a clogged floor sink underneath the 3-compartment sink.
All wastewater shall be properly draining.
CORRECTED ON-SITE.

REPEAT VIOLATION (3):
Observed wiping cloths stored out on counter tops at the time of inspection.
All wiping cloths shall be kept in a solution of sanitizer with a concentration of 200ppm Quat or 100ppm Chlorine.

Items in the right walk-in cooler had an internal temperature of 45F.
All potentially hazardous food shall be at 41F and below or 135F and above.
Items were moved to the second cold holding unit to return to proper cold holding temperatures.
MITIGATED ON SITE.

REPEAT VIOLATION (2):
Observed wiping cloths stored out on counter tops at the time of the inspection.
All wiping cloths, if used more than once, must be kept in a solution of sanitizer with a concentration of 100ppm Chlorine or 200ppm Quat.
CORRECTED ON SITE.
***Facility should practice keeping a sanitizer bucket with wiping cloths in all food prep areas in an area that allows easy access.

Observed grime build-up on the wall behind the 3-compartment sink.
Observed debris build-up underneath shelving units in the dry storage room and in the waiter station.
Floors, walls and ceilings of a food facility shall be kept clean.
Clean floors, walls and ceilings.
Correct by 6/2023.

All employees working were observed to not have a valid food handlers card.
All food handlers must obtain a food handler card from a certified organization within 30 days of hire and record of the valid cards should be kept on-site by the employer.
All employees shall obtain a valid food handler card by 2/26/2023.
Failure to comply may result in a yellow placard and/or a re-inspection fee of $417.00.

Observed no soap at the hand washing facility on the cook line.
All hand washing facilities shall be fully stocked with warm water, towels, and soap in the wall mounted dispenser.
Soap was brought from the bathroom for the time being.
Restock wall mounted soap dispenser.

Observed potentially hazardous items in the left cold holding unit on the cook line held at 45-46F.
All cold holding shall be at 41F and below.
All items were moved to the walk-in cooler to return to the proper temperature.
CORRECTED ON SITE.

Observed grime build-up on the outside of the ice maker.
Observed debris and grime build-up on the top of the ware wash machine.
All nonfood-contact surfaces shall be kept clean.
Clean the ice maker and ware wash machine.
Correct by 6/2023.

REPEAT VIOLATION:
Observed containers of food sitting on the floor.
All food must be stored at minimum 6" off of the floor at all times.
CORRECTED ON SITE.

Observed plumbing fixture underneath 3-compartment sink installed not in accordance to local plumbing ordinances.
Remove blue tubing from 3-compartment discharge pipe.
Correct by 3/7/2023.

Observed a cook placing ear buds in his ears and touching his phone and then proceeded to continue cooking without washing his hands.
All employees shall wash their hands after touching body parts and anytime contamination may have occurred.
Educate employees on proper hand washing technique and when hand washing is required.
Correct immediately.

Observed cooked chicken stored in a container on the floor of the cook line.
All food shall be stored at minimum 6" off of the floor.
CORRECTED ON SITE.

Observed dust build-up on the hood vent covers and the ansul system above the stove and grills.
Observed grime and dust build-up on the outside of the ice maker.
Observed grime build-up on the outside of the reach-in freezer in the dry storage area.
All nonfood-contact surfaces shall be kept clean.
Clean all equipment of dust and grime build-up.
Correct by 3/7/2023.

REPEAT VIOLATION:
Observed no sanitizer buckets prepared at the time of inspection.
Sanitizer buckets shall be prepared at the beginning of the day at the proper concentration of 100ppm Chlorine and switched out every 4 hours or sooner if needed.
CORRECTED ON SITE.

Observed wiping clothes stored on counter tops and not in sanitizer buckets.
All wiping clothes shall be stored in buckets of sanitizer.
CORRECTED ON SITE.

Observed grime and mold build-up in floor sink underneath the 3-copmartment sink.
All floors, walls and ceilings of a food facility shall be kept clean.
Clean and sanitize the floor sink.
Correct by 3/7/2023.

MAJOR VIOLATION:
Observed rice stored with time as a public health control instead of temperature.
When time alone is used as a public health control the facility shall have standard operating procedures and keep accurate records indicating the date and time the food was removed from temperature control and the discard time.

Example: 9/7/22 11-3.

CORRECTED ON SITE.

MAJOR VIOLATION:
Observed container of rice sitting with an internal temperature of 120° F.
All potentially hazardous food shall be held at 41° F and below or 135° F and above.
Cook stated that rice was thrown away after 4 hours. See violation #8.