BROWN STEW KITCHEN INC

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw prep chicken wings on top cook white rice inside reach in cooler in kitchen area. Manager removed and stored properly. Corrected On-Site

Basic - Floor soiled/has accumulation of debris. Observed accumulation of grease under cooking equipment.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup inside reach in freezer at dry storage area.

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

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed reach in cooler at kitchen area soiled with food residue.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper inside employee bathroom ,manager provided during inspection. Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup inside reach in freezer in storage area.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed grease residue inside oven.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed reach in cooler soiled with food debris at kitchen area. Manager cleaned during inspection . Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Manager provided paper towels during inspection. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked ox tail on metal container inside reach in cooler at kitchen area it date marked. Manager labeled product during inspection. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Observed spray bottle with bleach not labeled under3 compartment sink , manager labeled product. Corrected On-Site

Basic - Buildup of food debris/soil residue on equipment door handles. Observed oven door handle soiled with grease in kitchen area.

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

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

Basic - Floor soiled/has accumulation of debris. Observed floor soiled with grease next to fryer station.

Basic - Floor tiles missing and/or in disrepair. Observed missing floor tiles at back dry storage area.

Basic - Hole in or other damage to wall. Observed hole the wall inside employee bathroom.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed for the chest unit at dry storage area. Repeat Violation

Basic - Water leaking from pipe and/or faucet/handle. Observed leaking faucet on 3 compartment sink.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw shell eggs stored above butter located in the domestic reach in cooler. Corrected On-Site

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Observed raw chicken stored with raw fish located in the chest freezer. Corrected On-Site Repeat Violation

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

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed for the chest unit. Repeat Violation

High Priority - Metal stem-type thermometer soiled.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored above raw conch in white refrigerator in kitchen area. Employee rearranged properly during inspection. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw chicken (54F - Cold Holding) in 3 compartment sink. As per employee less than 4 hours. Employee put it back in refrigerator during inspection. Corrective Action Taken

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided form during inspection.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed Mac and cheese not date marked in white refrigerator, as per employee over 24 hours. Employee dated during inspection. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Observed in rice container in kitchen area.

Basic - Food stored on floor. Observed cooking oil container stored on floor in kitchen area. Employee rearranged properly during inspection. Corrected On-Site

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed in reach freezer at the back of the kitchen.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets in reach in freezer at the back of the kitchen.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed in kitchen area.

Basic - Reach-in cooler shelves with rust that has pitted the surface.

Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw chicken (54F - Cold Holding) in 3 compartment sink. As per employee less than 4 hours. Employee moved to refrigerator during inspection. Corrective Action Taken

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. Observed cooked oxtails (47F - Cold Holding); curry chicken (47F - Cold Holding); cut lettuce (47F - Cold Holding) as per operator oxtails, and chicken were cooked and placed in cooler for cooling day prior to inspection and the lettuce was cut day prior to inspection. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked oxtails (47F - Cold Holding); curry chicken (47F - Cold Holding); cut lettuce (47F - Cold Holding) as per operator oxtails, and chicken were cooked and placed in cooler for cooling day prior to inspection and the lettuce was cut day prior to inspection. Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in bathroom. Operator added paper towels. Corrected On-Site Warning

Basic - Bowl or other container with no handle used to dispense food. Observed cup with no handle used to scoop ice. Operator removed cup. Corrected On-Site Warning

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed water damage to ceiling tiles in back of establishment in front of bathroom Warning

Basic - Hole in to wall in bathroom. Warning

Basic - Ice buildup in reach-in cooler across from three compartment sink. Warning

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

Basic - In-use wet wiping cloth/towel used under cutting board. Operator removed towel from under cutting board. Corrected On-Site Warning

Basic - Reach-in cooler shelves have accumulation of soil residues. Warning

Basic - Reach-in cooler shelves with rust that has pitted the surface. Warning

High Priority - Nonfood-grade bags used in direct contact with food. Observed meat stored in direct contact with thank you bags in the reach in freezer

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. None observed in the restroom . Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in standing water of 75f on prep table

Intermediate - - From initial inspection : Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. None observed in the restroom - From follow-up inspection 2021-09-13: Operator needs more time Time Extended

Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair and/or in disrepair. Observed throughout the kitchen - From follow-up inspection 2021-09-13: Time Extended

Basic - - From initial inspection : Basic - Working containers of food removed from original container not identified by common name. Observed containers of flour/ sugar etc on shelving without labeling - From follow-up inspection 2021-09-13: Time Extended