NADINE VIBES KITCHEN & SPORT BAR 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 (49F - Cooling ); Cooked vegetables (48F - Cooling) Per Manager food items in unit overnight. Items not prepared or portioned today. See stop sale.

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 (49F - Cooling ); Cooked vegetables (48F - Cooling) Per Manager food items in unit overnight. Items not prepared or portioned today. See stop sale.

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.

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

Basic - Exterior door has a gap at the threshold that opens to the outside. Exit door by the restroom.

Basic - Interior of oven has accumulation of grease.

Basic - Stored cooked chicken not covered in reach in freezer. Manager covered during inspection. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Bag of raw beef stored over bag of raw shrimps in double doors reach in freezer. Manager inverted. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Manager labeled degreaser spray bottle during inspection. Corrected On-Site

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

High Priority - Operating with an expired Division of Hotels and Restaurants license.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Box of raw fish stored above pan of cooked rice in reach in freezerat entrance of kitchen. Manager inverted. Corrected On-Site

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. Vegetables cooler- True- ; Cooked onion (46F - Cold Holding). Per Manager food item in unit overnight. Item not prepared or portioned today. Observed ice buildup in unit. See stop

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Vegetables cooler- True- ; Cooked onion (46F - Cold Holding). Per Manager food item in unit overnight. Item not prepared or portioned today. Observed ice buildup in unit. See stop sale.

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

Basic - Ceiling/ceiling tile shows damage or is in disrepair. 4 ceiling tiles damage and disrepair in kitchen.

Basic - Light shield damaged/in disrepair. 1 light shield damaged in kitchen.

Basic - Ceiling tile missing above refrigerator in kitchen.

Basic - No Heimlich maneuver/choking sign posted.

Basic - No handwashing sign provided at a hand sink used by food employees. Hands washing sinks in kitchen.Sign provided.

High Priority - Operating with an expired Division of Hotels and Restaurants license.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Case of raw chicken stored above container of cooked chicken in 2 doors silver freezer. Manager inverted. Corrected On-Site

Intermediate - No probe thermometer provided to measure temperature of food products. Repeat Violation

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

Basic - No Heimlich maneuver/choking sign posted.

Basic - No handwashing sign provided at a hand sink used by food employees in back of kitchen. Sign provided to operator.

Basic - Pans not stored inverted or in a protected manner in kitchen.

Basic - Working containers of food removed from original container not identified by common name. Manager labeled container of rice. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked shrimp 50F held overnight inside 3 door reach in cooler in kitchen per cook. Operator discarded. Corrected On-Site

Intermediate - No probe thermometer provided to measure temperature of food products.

Basic - Ceiling hole above refrigerator in kitchen. Repeat Violation

Basic - Ceiling/ceiling tiles/vents soiled with water stains in kitchen.

Basic - Exterior door has a gap at the threshold that opens to the outside in kitchen and in dining room. Repeat Violation

Basic - Ceiling hole above true refrigerator in kitchen.

Basic - Ceiling light fixtures soiled in kitchen..

Basic - Exterior door has a gap at the threshold that opens to the outside.