TOP TASTE

Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed sweet plantain (117F - Hot Holding) under steam table. As per operator for less than 45 minutes. Operator reheated sweet plantain (173F -reheated). **Corrected On-Site**

High Priority

Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed cashier touched money and soiled register and proceeded to plate rice and oxtails to serve to customer. No handwash. Coach operator.

High Priority

Employee failed to wash hands before putting on gloves to initiate a task working with food.

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed cashier touched money then put on gloves and started packing food to serve to customers. No handwash. Coach operator.

High Priority

In-use tongs stored on equipment door handle between uses.

Basic - In-use tongs stored on equipment door handle between uses. Observed at cook line.

Basic

Interior of oven/microwave has accumulation of black substance/grease/food debris.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of microwave soiled with old food debris.

Basic

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed handwash sink soiled with flour.

Basic

Walk-in cooler/freezer shelves with rust that has pitted the surface.

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed in walk in cooler. **Repeat Violation**

Basic

Wall soiled with accumulated grease, food debris, and/or dust.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall soiled behind cooking equipments and at the triple sink.

Basic

Wet wiping cloth not stored in sanitizing solution between uses.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed 2 wet wiping cloth stored at steam table.

Basic

Food-contact surface soiled with food debris, mold-like substance or slime.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting boards has cut marks across cook line. Observed dry dish rack soiled. **Repeat Violation**

Intermediate

Ceiling/ceiling tile shows damage or is in disrepair.

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed water damage to multiple tiles in kitchen. **Repeat Violation**

Basic

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

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed container of oxtail, goat , chicken at reach in cooler near walk in cooler. No date mark. Coach operator.

Intermediate

Current Hotel and Restaurant license not displayed.

Basic - Current Hotel and Restaurant license not displayed.

Basic

Floor tiles missing and/or in disrepair.

Basic - Floor tiles missing and/or in disrepair. Observed in kitchen. **Repeat Violation**

Basic