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 (113F - Hot Holding) at steam table, as per operator for less that an hour. Advised operator to reheat product.

High Priority

Current Hotel and Restaurant license not displayed.

Basic - Current Hotel and Restaurant license not displayed.

Basic

Employee beverage container on a food preparation table or over/next to clean equipment/utensils.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee personal water bottle stored at prep table across cook line.

Basic

Floor soiled/has accumulation of debris.

Basic - Floor soiled/has accumulation of debris. Observed floor behind cook line. Observed walk in cooler floor heavily soiled.

Basic

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

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

Basic

In-use wet wiping cloth/towel used under cutting board.

Basic - In-use wet wiping cloth/towel used under cutting board. Observed under white cutting board across 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 heavily soiled with old food debris.

Basic

No Heimlich maneuver/choking sign posted.

Basic - No Heimlich maneuver/choking sign posted. Observed no poster.

Basic

Stored food not covered.

Basic - Stored food not covered. Observed cook rice , cook fish, cooked cabbage at 3 doors reach in cooler. Also observed cook black beans not covered at walk in cooler.

Basic

Twenty (20) foot-candles of light not provided inside equipment where food is stored.

Basic - Twenty (20) foot-candles of light not provided inside equipment where food is stored. Observed at 3 door reach in cooler.

Basic

Walk-in cooler interior/shelves have accumulation of soil residues.

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

Basic

Walk-in coolershelves with rust that has pitted the surface.

Basic - Walk-in coolershelves with rust that has pitted the surface.

Basic

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

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall next to the triple sink. Also Observed wall behind cook line. Observed walk in cooler wall soiled.

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 frying pans heavily soiled with old food debris near dry storage entrance.

Intermediate

Non-pitting surface rust on food-contact equipment.

Intermediate - Non-pitting surface rust on food-contact equipment. Observed shelves at reach in freezer.

Intermediate

Cove molding at floor/wall juncture broken/missing.

Basic - Cove molding at floor/wall juncture broken/missing. Observed at handwash sink near the triple sink.

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 cook rice, cook oxtails, cook chicken stew, cooked cabbage not date marked at 3 doors reach in cooler, as per operator for less than 2 days.

Intermediate