JRK!

Violations (6)

• 03B-01-6Critical

  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 under oven: plantain (120F - Hot Holding). As per employee, less than 1 hour. Employees placed up front into warmer. **Corrective Action Taken**

  High Priority

• 36-34-5

  Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.

  Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed dust accumulation on ceiling vent in kitchen.

  Basic

• 24-07-4

  Cleaned and sanitized equipment or utensils not properly stored.

  Basic - Cleaned and sanitized equipment or utensils not properly stored. Observed stock pot on floor next to ovens.

  Basic

• 13-04-4

  Employee with no beard guard/restraint while engaging in food preparation.

  Basic - Employee with no beard guard/restraint while engaging in food preparation. Observed cook with no beard guard during inspection.

  Basic

• 23-03-4

  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 hood system soiled with dust. Observed soiled gaskets in reach in freezer in center of kitchen.

  Basic

• 41-17-4

  Spray bottle containing toxic substance not labeled.

  Intermediate - Spray bottle containing toxic substance not labeled. Observed next to triple sink.

  Intermediate