TROPICAL GOURMET

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. -jerk chicken between 53°f and 58°f in reach in cooler. Taken from the steam table and placed in reach in cooler last night.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. -jerk chicken between 53°f and 58°f in reach in cooler. Taken from the steam table and placed in reach in cooler last night.

Basic - Ice buildup in reach-in freezer.

Basic - No conspicuously located ambient air temperature thermometer in holding unit.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, or dust. -wire shelving in kitchen soiled with grease/debris.

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

Basic - Soiled paper towels and cardboard lining food-contact shelves.

Basic - Wet mop not stored in a manner to allow the mop to dry.

Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Warning - From follow-up inspection 2025-10-14: Time Extended

Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris around mop sink. Warning - From follow-up inspection 2025-10-14: Time Extended

Basic - - From initial inspection : Basic - No conspicuously located ambient air temperature thermometer in holding unit. Warning - From follow-up inspection 2025-10-14: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris. -shelving unit in kitchen. Warning - From follow-up inspection 2025-10-14: Time Extended

Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Warning - From follow-up inspection 2025-10-14: Time Extended

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

Intermediate - Spray bottle containing toxic substance not labeled.

Basic - Cardboard used to line nonfood-contact shelves.

Basic - Ceiling/ceiling tile shows water damage in kitchen.

Basic - Floor soiled/has accumulation of debris by three compartment sink.

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

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. -chlorine less than 50ppm, corrected to 50ppm Corrected On-Site

High Priority - Hot time/temperature control for safety food received at less than 135 degrees Fahrenheit. -rice at 123°f and vegetables at 132°f at cookline. Cooked 2 hours prior. Advised operator to reheat and hot hold at a minimum of 135°f

Intermediate - No chemical test kit provided when using sanitizer at three-compartment or wiping cloths. -no chlorine test kit.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -cooked beans.

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

Basic - Lights in reach in cooler missing the proper shield. -exposed glass bulb in reach in cooler.

Basic - No conspicuously located ambient air temperature thermometer in holding unit. -white refrigerator. Repeat Violation

High Priority - 7 Live, small flying insects in women's bathroom cabinet. Corrected On-Site

High Priority - Nonfood-grade bags used in direct contact with food. -grocery bag on top of cooked rice. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -bowl of marinating raw chicken over cooked chicken in reach in cooler.

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. -employee grabbed pepper from fridge, didn't change gloves before cutting produce

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked vegetables at 120°f and fried chicken at 122°f. Operator cooked 1 hour prior. Turn heat up in warmer. Corrective Action Taken

Basic - Dead roaches on premises. -1 dead roach in bathroom cabinet of ladies restroom. Corrected On-Site

Basic - Employee beverage container in a food preparation area.

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

Basic - Food being washed in active dish sink

Basic - Hole in ceiling tile in hallway.

Basic - Lights in hallway missing the proper shield, sleeve coatings or covers.

Basic - No conspicuously located ambient air temperature thermometer in white refrigerator.

Basic - No handwashing sign provided at a hand sink used by food employees. -Men's restroom

Basic - Sanitizing solution for wiping cloths not free of food debris and visible soil.

Basic - Water leaking from pipe under handwash sink in ladies restroom.

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Chlorine less than 50ppm

High Priority - 1 Live, small flying insect in kitchen.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked vegetables at 122°f and stew chicken at 131°f. Advised operator to reheat to 165°f and hot hold at a minimum of 135°f.

Intermediate - No soap provided at handwash sink in ladies restroom. Corrected On-Site Repeat Violation

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. -ladies restroom.

Basic - Equipment in poor repair. -large cooler in kitchen not functioning due to power surge from lightning strike. Only storing vegetables at time of inspection.

Basic - Floor soiled/has accumulation of debris. -grease on floor by grease trap and floor soiled behind stove. Repeat Violation

Basic - No conspicuously located ambient air temperature thermometer in holding unit. -warmer at front counter.

Intermediate - No soap provided at handwash sink in kitchen. Corrected On-Site

Basic - Cardboard used to line food-contact shelves.

Basic - Floor soiled/has accumulation of debris around grease trap and under three compartment sink.

Basic - Food stored on floor, box of potatoes in kitchen.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Baked chicken at 90°f. Cooked 1 hour ago. Operator turned on oven to reheat to 165°f.

Basic - Bowl or other container with no handle used to dispense sugar. Corrected On-Site

Basic - Hole in or other damage to wall above three compartment sink.

Basic - Ice buildup in reach-in freezer.

Basic - Nonfood-contact surface soiled with grease: -lid to grease trap by 3 compartment sink.

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

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

Basic - Ice buildup in reach-in freezer.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -mop sink soiled with grease, black mold like substance

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

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Beef at 132°f and chicken at 128°f. Advised operator to reheat to 165°f and hot hold at a minimum of 135°f.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink, ladies restroom. Repeat Violation

Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container.

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

Basic - Floor soiled/has accumulation of debris under three compartment sink. Corrected On-Site

Basic - Ice buildup in reach-in freezer.

Basic - No conspicuously located ambient air temperature thermometer in holding unit, reach in cooler.

Basic - Single-service articles, soufflé cups, stored in a soiled container.

High Priority - Bowl of raw chicken stored on top of container of cooked beef in reach in cooler. Repeat Violation

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.

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

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink in ladies restroom.

Basic - Bowl or other container with no handle used to dispense cooked beans in reach in cooler.

Basic - Current Hotel and Restaurant license not displayed. Repeat Violation

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

Basic - Nonfood-contact surface soiled debris, dirt: mop sink.

High Priority - 1 Live, small flying insects in kitchen, food preparation area.

High Priority - Nonfood-grade bags used in direct contact with food, covering hot rice.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Container of raw shell eggs stored over ready to eat foods in refrigerator.

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

Basic - Ceiling/ceiling tile show water damage in kitchen.

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 drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container.

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

Basic - No conspicuously located ambient air temperature thermometer in holding unit, refrigerator.

Basic - Floor soiled under reach in cooler at front counter.

Basic - Nonfood-contact surface soiled with grease, mold like substance: mop sink.

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

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

Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Corrected On-Site - From follow-up inspection 2021-09-21: Time Extended

Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Back door to the restaurant. - From follow-up inspection 2021-09-21: Time Extended