Deck 84

The inspector came back, found the problems fixed and allowed the business to reopen.

The inspector came back and found the problems fixed.

• Insects, rodents, pests and animals
  • Basic: Dead roaches on premises. 3 dead roaches shelf below grill at kitchen. 1 dead roach on expo shelf by handwashing sink . I dead roach underneath microwave at salad station. Employee cleaned and sanitized.
  • High priority: Roach activity present as evidenced by live roaches found... One live roach on floor by the utilities drawer at upstairs. .manager killed and cleaned area.

Conditions were a danger to public health, so the business was ordered to close immediately. It can't reopen until an inspector confirms the problems are fixed.

• Approved source; food safe and unadulterated
  • High priority: Stop Sale issued due to food not being in a wholesome, sound condition.... Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. ...marinara sauce date marked 9/10/26, tomato sauce salsa 9/8/26, lemon B. Sauce 8/26/26, crab cake sauce 8/28/26 at walk in cooler .
• Food out of temperature
  • High priority: Time/temperature control for safety food cold held at greater than 41°F....fresh mozzarella 53°F, calamari 49°F, fish 45°F in flip top reach in cooler across from fryer at kitchen and green leafy 51°F in flip top reach in cooler in uncleaned container. Food not prepped or portioned today, food being held less than 4 hours . Employee cover food with ice . Green leafy discarded.
  • Intermediate: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection...at 12:39 observed ambient cooling and serving cut lettuce 54°F in salad chiller box . Took another temperature at 2:06 pm cut lettuce 52°F . Employee time marked on food.
• Food protection and cross-contamination
  • Basic: Unwashed fruits/vegetables stored with ready-to-eat food...cut avocado with whole avocado with stickers , stored with corn, boiled eggs in reach in cooler . Employee removed avocado to wash .
• Handwashing and hygienic practices
  • 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 dirty surfaces mold like substance buildup up between reach in cooler and expo line and then handled ice to cover food, hands cleaned container without changed gloves and washed hands . Employee washed hands after discussion.
• Food-contact surfaces clean and sanitized
  • Basic: Food storage container for time/temperature control for safety food not cleaned after being emptied prior to refilling.... Spoiled food stacked in Green leafy container at reach in cooler . Employee discarded food due to temperature abuse .
• Handwash sinks and supplies
  • Intermediate: Handwash sink used for purposes other than handwashing...handwashing sink used as a dipper well stored ice cream scoops in handwashing sink. Employee discarded food removed after discussion.
• Insects, rodents, pests and animals
  • Basic: Dead roaches on premises. 1 dead roach underneath expo line by handwashing sink at kitchen. 1 dead roach in container for spice storage. 2 dead roaches underneath equipment on prep table .
  • High priority: Rodent activity present as evidenced by rodent droppings found.... Approximately 15 rodent droppings behind chest reach in freezer , underneath shelf at up stairs storage area.
  • High priority: Roach activity present as evidenced by live roaches found... 12 live roaches underneath beer keg , underneath black shelf by the ice machine at up stairs. 3 live roaches underneath shelf in prep room at up stairs . 1 live roach on floor in prep room at up stairs. 3 live roaches underneath expo line by handwashing sink at main kitchen at first floor .
  • High priority: Roach excrement and/or droppings present...7 roaches droppings top of chemical boxes in storage room at up stairs.