Joy's Roti Delight Degrades its Sanitary Rating

Basic - Floor tiles cracked, broken or in disrepair. **Repeat Violation**

Basic - Food stored in a prohibited area. Observed cut apples in a large pot stored in a bar hallway with bird flying around it and people from other establishments have access to this area. **Corrected On-Site**

Basic - Food stored on floor. Observed cut apples in a large pot stored on the floor in the back hallway.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. In the kitchen. **Repeat Violation**

Basic - Wet wiping cloth not stored in sanitizing solution between uses.

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Chlorine 200ppm.

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Observed macaroni and the 50°F in the reach-in-cooler.

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine 200ppm.

Intermediate - Accumulation of food debris/grease on all the rice cookers.

Intermediate - Employee used handwash sink as a dump sink. Observed oiled dumped into the kitchen hand wash sink. **Corrected On-Site**

Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Observed cooked macaroni and the stored in the reach-in-cooler not date marked. **Repeat Violation**

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.

Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed several employee drinks stored in the food prep table in the kitchen.

Basic - Floor tiles cracked, broken or in disrepair at the dry storage.

Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Observed frozen chicken thawing at room temperature in the kitchen. **Corrected On-Site**

Basic - Wall soiled with accumulated grease, food debris, and/or dust. In the kitchen.

High Priority - Live, small flying insects in kitchen, food preparation area, or food storage area. In the kitchen.

Intermediate - Handwash sink used for purposes other than handwashing. Observed an employee ring out a wet wiping cloth at the kitchen hand wash sink.

Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Observed cooked curry goat, cooked curry chicken, cooked curry conch stored in the reach-in-cooler since yesterday not date marked. **Corrected On-Site**

Intermediate - Torn packages/bags of food exposing the contents to contamination. Observed a torn package of curry seasoning in the dry storage. **Corrected On-Site**

No Violations Were Observed

Basic - Food stored on floor. Green beans, sauces, onions, and pots of rice stored on the floor in the back prep room **Corrected On-Site**

Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container. In the sugar

Basic - Sponge used to clean and sanitize food-contact surface.

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Chlorine 200ppm **Corrected On-Site**

High Priority - Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. See stop sale. Chick peas stew 45°, curry chicken 47°, goat stew 46° in the reach-in-cooler cooling overnight per operator

High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Chick peas stew 45°, curry chicken 47°, goat stew 46° cooling overnight per operator

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine 200ppm **Corrected On-Site**

Intermediate - Employee used handwash sink as a dump sink. Chunks of lettuce and pieces of foil dump in the kitchen hand wash sink. Employee dumped a pot of water in to the kitchen hand wash u **Corrected On-Site**

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In the male restroom **Corrected On-Site** **Repeat Violation**

Intermediate - Reach-in cooler not maintained in good repair. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is repaired. Haier reach-in-cooler next to the mop sink

Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Curry goat, Chick peas stew, curry chicken, and goat stew in the Haier reach-in-cooler not date marked **Repeat Violation**

Basic - Accumulation of food debris/soil residue on paper towel and/or soap dispenser. Both in the kitchen

Basic - Build-up of grease on nonfood-contact surface. On all the cooking equipment

Basic - Build-up of grease/dust/debris on hood filters.

Basic - Dead roaches on premises. 3 dead on the floor in front of the women's restroom. 1 dead roach on the wall by the 3 compartment sink. 2 dead on the wall behind the prep table. 3 dead between the prep table and 3 compartment sink. 8 dead under the 3 compartment sink. 1 dead on the wall behind the warmer. 1 dead roach on the wall by whirlpool reach in freezer. Several dead to numerous to count under the prep table along the back wall of the prep area. 7-30-15, at time of call back inspection, observed 1 dead roach in reach in cooler by hot water heater, 1dead with clean pots and pans, 1 by microwaves,,2 on kitchen floor.

High Priority - Roach activity present as evidenced by live roaches found. 1 live roach crawling on the floor by the women restaurant room. 2 live crawling on the wall behind the prep table. 1 live on the wall between the prep table and 3 compartment sink. 1 live crawling under the 3 compartment sink. 1 live with egg casing attached crawling on the floor by the water heater. 1 crawling on the wall behind the kitchen entrance door. 5 live in the crevices between wall and spice shelving. 3 live roaches in the second floor dry storage. 1 live crawling on the wall by the hand wash sink. 1 live with egg casing attached crawling out of a container with dirty utensils. 1 live crawling on the side of the water heater 7-30-15, at time of call back inspection,observed 2 live roaches crawling on wall by 3 compartment sink, 2 live crawling behind hot box in kitchen, 2 crawling on wall by prep table,1 under 3 compartment sink.

No Violations Were Observed

Basic - Accumulation of food debris/soil residue on paper towel and/or soap dispenser. Both in the kitchen

Basic - Build-up of grease on nonfood-contact surface. On all the cooking equipment

Basic - Build-up of grease/dust/debris on hood filters.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Pot on the shelving next to the stairs leading to second floor dry storage **Corrected On-Site**

Basic - Dead roaches on premises. 3 dead on the floor in front of the women's restroom. 1 dead roach on the wall by the 3 compartment sink. 2 dead on the wall behind the prep table. 3 dead between the prep table and 3 compartment sink. 8 dead under the 3 compartment sink. 1 dead on the wall behind the warmer. 1 dead roach on the wall by whirlpool reach in freezer. Several dead to numerous to count under the prep table along the back wall of the prep area.

Basic - Interior of microwave soiled with encrusted food debris. **Corrected On-Site**

Basic - Raw animal food stored above unwashed produce. Raw beef squash in the reach in freezer. **Corrected On-Site**

Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site** **Repeat Violation**

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.

High Priority - Employee failed to wash hands beforechanging gloves and/or putting on gloves to work with food. Two prep cook changed their gloves and did not wash hands before putting on new gloves **Corrected On-Site** **Repeat Violation**

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched cell to make a phone call will prepping food for customers. He put the phone away and proceeded to prepare food without washing hands

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Cook touched flat bread with bare hand **Corrected On-Site**

High Priority - Employee washed hands with no soap. Owner washed her hands with no soap **Corrected On-Site**

High Priority - Raw animal foods not properly separated from each other in holding unit. Raw chicken stored over raw goat in the chest freezer **Corrected On-Site**

High Priority - Roach activity present as evidenced by live roaches found. 1 live roach crawling on the floor by the women restaurant room. 2 live crawling on the wall behind the prep table. 1 live on the wall between the prep table and 3 compartment sink. 1 live crawling under the 3 compartment sink. 1 live with egg casing attached crawling on the floor by the water heater. 1 crawling on the wall behind the kitchen entrance door. 5 live in the crevices between wall and spice shelving. 3 live roaches in the second floor dry storage. 1 live crawling on the wall by the hand wash sink. 1 live with egg casing attached crawling out of a container with dirty utensils. 1 live crawling on the side of the water heater

High Priority - Rodent activity present as evidenced by rodent droppings found. Approximately 100-150 dry rodent dropping on the second dry storage floor by the stairs

High Priority - Rodent rub marks present along walls/ceilings. Rodent rub marks along the walls and ceilings of the second floor storage are

Intermediate - Employee filled water pitcher/cup at handwash sink. Employee filled a white bucket with weather at kitchen hand wash sink **Corrected On-Site**

Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. A soiled container filled with water stored in the hand wash sink @ the front counter **Corrected On-Site** **Repeat Violation**

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In the kitchen and front counter **Corrected On-Site** **Repeat Violation**

Intermediate - No soap provided at handwash sink. At the front counter **Corrected On-Site** **Repeat Violation**

Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Curry shrimp, cooked duck, and cooked oxtails **Corrected On-Site** **Repeat Violation**

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Exposed conduit and wood beams.

Basic - Employee personal items stored in or above a food preparation area. Cell phones.

Basic - Equipment or utensils not designed or constructed in a durable manner. Splash guard not installed between hand sink and 3 comp sink.

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Repeat Violation**

Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Beef and Ox cooked 9:00AM 3/24/15 not date marked.

Basic - Gaskets/seals on holding unit in poor repair. Reach in cooler and reach in freezer. **Warning** On 3/23/15 time extension give

Basic - Cutting board has cut marks and is no longer cleanable. Operator threw cutting board in the trash. **Corrected On-Site** **Warning**

Basic - Gaskets/seals on holding unit in poor repair. Reach in cooler and reach in freezer. **Warning**

Basic - Paper towel used as liner for food container. Roti containers. **Corrected On-Site** **Repeat Violation** **Warning**

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. **Corrected On-Site** **Warning**

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Repeat Violation** **Warning**

Basic - Equipment in poor repair. Reach in freezer.

Basic - Hood filters in disrepair.

Basic - Light shield for lights in food preparation, food storage or warewashing area missing end caps. Storage area.

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.in storage area.

Basic - Wood food-contact surface not properly sealed. Storage area.

High Priority - No vacuum breaker on fitting/splitter added to hose bibb.

Basic - Bowl or other container with no handle used to dispense food. Beans.

Basic - Employee personal items stored on storage shelves.

Basic - Equipment in poor repair. Reach in freezer.

Basic - Hood filters in disrepair.

Basic - Light shield for lights in food preparation, food storage or warewashing area missing end caps. Storage area.

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.in storage area.

Basic - No handwashing sign provided at a hand sink used by food employees. Front counter.

Basic - Paper towel used as liner for food container. Roti containers.

Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Split peas. **Corrected On-Site**

Basic - Soil residue build-up on nonfood-contact surface. Reach in cooler.

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Exceeds 200 ppm. **Corrected On-Site**

Basic - Wood food-contact surface not properly sealed. Storage area.

High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site**

High Priority - No vacuum breaker on fitting/splitter added to hose bibb.

Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Wiping cloth bucket.

Intermediate - Handwash sink used for purposes other than handwashing. **Corrected On-Site**

Intermediate - Manager lacking proof of food manager certification. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. **Warning**

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

Intermediate - No soap provided at handwash sink. Front counter.

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**

Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Cooked beef, cooked goat.

Basic - Cloth used as a food-contact surface. Cloth used to cover dough.

Basic - Wet wiping cloth not stored in sanitizing solution between uses.

Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Wiping cloth bucket, and rolling pin for roti.

Intermediate - Hot water not provided/shut off at employee handwash sink. Front service area.

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

No Violations Were Observed

Basic - Floor tiles cracked, broken or in disrepair.

Intermediate - Hot water not provided/shut off at employee handwash sink. In front service area.

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

Intermediate - No soap provided at handwash sink. Front service area.

Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Variety of meats in reach in cooler.

High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Goat, beef and chick peas.

Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Cooked beef, chick peas, goat in different reachin coolers.

Basic - Working containers of food removed from original container not identified by common name. Salt

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cooked goat at 49°, beef at 48° and chick peas at 51° in the haier reachin cooler. **Admin Complaint** **Repeat Violation**

High Priority - Cooked rice/pasta cold held at greater than 41 degrees Fahrenheit. Rice at 48°f in the tropicana reachin cooler. Operator discarded. **Admin Complaint** **Repeat Violation**

High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Cooked rice in a pot in the prep area at 120°F.

High Priority - Cooked vegetables hot held at less than 135 degrees Fahrenheit or above. Cooked potatoes at 110° in the kitchen. Placed in a working reachin cooler. **Corrected On-Site**

High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Beef, goat and chick peas. **Admin Complaint** **Repeat Violation**

Intermediate - No metal stem-type thermometer provided to measure temperature of food products.

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Hazier upright reachin cooler.

High Priority - Raw animal food stored over ready-to-eat food. Raw , not frozen, shrimp and raw goat stored on top cooked beef in a chest freezer. **Corrected On-Site**

Basic - Food stored in a prep area not covered. Spices on the stairs. **Admin Complaint** **Repeat Violation**

Basic - Food being prepared outside the restaurant. Food is being prepared in an adjoining garage that is left wide open. Prep tables need to be removed. Chest freezer needs to be move into the restaurant space

Basic - Food stored in a prohibited area. Bowl of dough stored on top of a garbage can. **Corrected On-Site**

Basic - Food stored on floor. Potatoes stored on the floor in the open garage. Chicken on the stairs **Admin Complaint** **Repeat Violation**

Basic - Case/container/bag of food stored on floor in kitchen. Spices on the stairs. **Corrected On-Site**

Basic - Case/container/bag of food stored on floor in dry storage area. Large pot of cooked chutney, Chana and potatoes in rice cookers. **Admin Complaint** **Repeat Violation**

Basic - Employee with no hair restraint while engaging in food preparation. Male employee **Admin Complaint** **Repeat Violation**

Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Washing pots and pans without setting up the 3 compartment sink **Corrected On-Site**

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Throughout the kitchen. **Admin Complaint** **Repeat Violation**

Basic - Cloth used as a food-contact surface used to cover dough and cooked breads *Corrected On-Site**

Basic - Interior of microwave soiled with encrusted food debris. 2 microwave ovens in the prep area.

Intermediate - Accumulation of encrusted food debris on/around mixer head.

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. None was used.

Basic - Cleaned and sanitized equipment or utensils not properly stored. Strainers stored under a dry board for the 3 compartment sink in a soiled area.

Intermediate - Cold water not provided/shut off at employee handwash sink. Kitchen

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Both bathrooms. **Admin Complaint** **Repeat Violation**

Basic - Grease on wall/ceiling above cooking equipment that does not have a hood ventilation system. Observed a large homemade deep fat fryer being used in a prep room with no hood or suppression system installed.

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Upstairs storage area and kitchen. **Admin Complaint** **Repeat Violation**

High Priority - Toxic substance/chemical stored by or with food. Cockroach bait stored with spices.

Intermediate - Toxic substance/chemical on premise that is not required for the operation of establishment.

High Priority - Medicine stored in refrigerator/cooler with food. Massaging gel in the Tropicana cooler with food. **Corrected On-Site**

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. **Corrected On-Site**

Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only. Establishment is frying food using an LP TANK for fuel.

Intermediate - Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment.

Intermediate - Certified food manager fails to exhibit active managerial control.

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPRs contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. **Admin Complaint** **Repeat Violation**

Fixed nonfood-contact equipment not sealed to adjoining equipment/walls when exposed to spillage.

Lights missing the proper shield, sleeve coatings or covers.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.

Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.

Critical - Observed food stored on floor.

Critical - Observed uncovered food in holding unit/dry storage area.

Observed employee with no hair restraint.

Fixed nonfood-contact equipment not sealed to adjoining equipment/walls when exposed to spillage.

Wet wiping cloth not stored in sanitizing solution between uses.

Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.

Observed utensils stored in crevices between equipment.

Critical - Hand wash sink lacking proper hand drying provisions.

Lights missing the proper shield, sleeve coatings or covers.

Critical - License expired within 30 days after expiration date.

Critical - No proof of required state approved employee training provided. To order approved program food safety material, call DBPRs contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233.

Critical - Observed interior of microwave soiled. Corrected On Site.

Observed build-up of food debris, dust or dirt on nonfood-contact surface.---vents of hood. Corrected On Site.

No Violations Were Observed

No Violations Were Observed

Critical - OBSERVED READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD PREPARED ON SITE AND HELD MORE THAN 24 HOURS WITHOUT BEING PROPERLY DATE MARKED: CHICKEN, BEEF, IN REACH-IN COOLER. NO WALKIN COOLER ON PREMISES.

Critical - OBSERVED IMPROPER VERTICAL SEPARATION OF RAW ANIMAL FOODS AND READY-TO-EAT FOODS: RAW EGGS STORED OVER VEGETABLES IN REACH IN COOLER.

Critical - OBSERVED FOOD STORED ON FLOOR: BEANS AND CHUTNEY.

Critical - OBSERVED CLOTH USED AS A FOOD-CONTACT SURFACE - TO COVER DOUGH - IN REACH-IN COOLER.

OBSERVED IN-USE UTENSIL IN NON-POTENTIALLY HAZARDOUS FOOD NOT STORED IWTH HANDLE ABOVE TOP OF FOOD WITHIN A CLOSED CONTAINER: SUGAR.

Critical - OBSERVED EMPLOYEE ENGAGE IN FOOD PREPARATION, HANDLE CLEAN EQUIPMENT OR UTENSILS, OR TOUCH UNWRAPPED SINGLE-SERVICE ITEMS, WITHOUT WASHING HANDS.

OBSERVED NONFOOD-CONTACT EQUIPMENT IN POOR REPAIR: FRIGIDAIRE REACH-IN COOLER HELD TOGETHER BY BUNGY CORDS.

Critical - OBSERVED INTERIOR OF REACH-IN COOLER SOILED WITH ACCUMULATION OF FOOD RESIDUE, IN STORAGE AREA.

OBSERVED WET, WIPING CLOTHS USED FOR OCCASIONAL SPILLS ON EQUIPMENT, FOOD AND NONFOOD CONTACT SURFACES - NOT CLEAN.

Critical - HAND WSH SINK LACKING PROPER HAND DRYING PROVISIONS: IN MEN'S RESTROOM.

Critical - OBSERVED 1 DEAD ROACH ON PREMISES ON SHELF OVER PREP TABLE IN KITCHEN, 4 DEAD FOUND IN DRY STORAGE AREA.

Critical - OBSERVED ROACH ACTIVITY AS EVIDENCED BY 1 LIVE ROACH FOUND CRAWLING ON WALL IN KITCHEN, 6 LIVE FOUND CRAWLING UNDER STEAM TABLE BETWEEN BROWN PAPER BAGS, 3 LIVE FOUND CRAWLING ON SHELF OVER SAUCE ON PREP TABLE IN KITCHEN, 1 LIVE CRAWLING ON POT OF MEAT IN FREEZER AREA OFF OF KITCHEN.

OBSERVED HOLE IN WALL: IN BAY AREA.

OBSERVED WALL SOILED WITH ACCUMULATED FOOD DEBRIS.

Critical - OBSERVED TOXIC ITEMS STORED IN FOOD PREPARATION AREA: PINESOL AND CLEANER STORED WITH BAKING POWDER.

Critical - OBSERVED NO PROOF OF REQUIRED EMPLOYEE TRAINING PROVIDED.

No Violations Were Observed

No Violations Were Observed

Critical - Violation: 53B-08-1No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. This violation must be corrected by : 12/15/10.

Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.

Observed frigidaire reachin freezer gasket torn/in disrepair.

Observed wall soiled with accumulated grease in prep area.

Critical - No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. This violation must be corrected by : 12/15/10.

Critical - Violation: 32-22-1Observed objectionable odors by mop sink area by hot water heater and reachin freezers.

Critical - Violation: 35A-05-1Observed roach activity as evidenced by live roaches found, 8 on pot with cooked potatoes on prep table in kitchen area, 3 on prep table, 4 on wall above prep table, 1 on wall below prep table, 2 on wall above three compartment sink, 4 on floor in dry storage area next to prep area, 1 on shelf with santized pans, 2 on wall in dry storage area next to prep area, 1 under prep table in prep area, 2 on floor by reachin freezer next to hot water heater in kitchen area, 2 next to hot water heater next to kitchen area, 2 on shelf with microwave next to reachin freezers in kitchen area, 1 on wall behind hot water heater, 1 on Frigidaire reachin freezer.This violation must be corrected by : 5/07/09.

Violation: 37-05-1Observed wall soiled with accumulated food debris, in kitchen area and prep area.

Violation: 37-06-1Observed wall soiled with accumulated grease, in kitchen and prep area.

Observed floor area(s) covered with standing water, next to reachin freezer infront of mop sink.

Critical - Observed objectionable odors by mop sink area by hot water heater and reachin freezers.

Critical - Observed roach activity as evidenced by live roaches found, 8 on pot with cooked potatoes on prep table in kitchen area, 3 on prep table, 4 on wall above prep table, 1 on wall below prep table, 2 on wall above three compartment sink, 4 on floor in dry storage area next to prep area, 1 on shelf with santized pans, 2 on wall in dry storage area next to prep area, 1 under prep table in prep area, 2 on floor by reachin freezer next to hot water heater in kitchen area, 2 next to hot water heater next to kitchen area, 2 on shelf with microwave next to reachin freezers in kitchen area, 1 on wall behind hot water heater, 1 on Frigidaire reachin freezer.This violation must be corrected by : 5/07/09.

Observed wall soiled with accumulated food debris, in kitchen area and prep area.

Observed wall soiled with accumulated grease, in kitchen and prep area.

Lights missing the proper shield, sleeve coatings or covers, in dry storage area.

Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink.

Critical - Observed food stored in a prohibited area, in warehouse area, customers accessible area.

Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening, cooked meats in reachin cooler.

Critical - Observed raw animal food stored over ready-to-eat food, raw meats with icecream in reachin freezer. Corrected On Site.

Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation, raw chicken stored with raw goatmeat in reachin freezer . Corrected On Site.

Observed wall soiled with accumulated black debris in mop sink area.

Observed wall soiled with accumulated food debris, in kitchen.