CHICKEN KITCHEN

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed Triple Sink (Quaternary 500+ppm). Corrected to 200ppm. Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling vent on top of WIC entrance soiled.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed staff doing food preparation while wearing watch.

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed wet nesting on plastic containers at ware washing area. Repeat Violation

Basic - Equipment in poor repair. Observed RIC gaskets in disrepair at front counter.

Basic - No copy of latest inspection report available.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed fan guards and gaskets soiled at WIC.

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed beans stored more than with a date mark of 11-30-25.

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed beans stored more than with a date mark of 11-30-25.

Basic - Current Hotel and Restaurant license not displayed. Observed current license not displayed.

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed multiple plastic containers wet nesting at warewashing area.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed ST next to register : sweet plantain (112F - Hot Holding); yellow rice (117F - Hot Holding), as per person in charge for approximately 30 minutes prior. Advised manager to set the steam table to a higher temperature. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Observed handwashing sink with old food residue inside by walk in cooler. Repeat Violation

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.

Basic - Employee with no hair restraint while engaging in food preparation. Observed cook with no hair restraint at cook line.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed black beans (97F - Hot Holding) at steam table next to register, as per operator product was placed approximately 1 hour prior. Operator turned steam table to a higher temperature. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Observed handwashing sink at kitchen area next to walk in cooler with plastic container stored inside. Operator removed containers. Corrected On-Site

Intermediate - Records/documents for required employee training do not contain all of the required information. Observed all employees training missing date of birth.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed vent soiled by grill area. Repeat Violation

Basic - No Heimlich maneuver/choking sign posted. Provided to operator via email, operator printed and posted during the inspection. Corrected On-Site

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall behind grill area with grease accumulation.

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

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

Basic - Food stored on floor. Observed cooking oil and salt container stored on floor in kitchen area.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters soiled.

Basic - Working containers of food removed from original container not identified by common name. Observed sauce bottles containing different sauces missing labels.

High Priority - Spray hose at dish sink lower than flood rim of sink.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.

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