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. Employee on cook line holding cooked pork with bare hands while cutting . Inspector spoke with employee and employee began using gloves.

High Priority – Raw animal food stored over ready-to-eat food. Raw shell eggs stored on shelf above sauce in walk in cooler. Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in freezer – all products not commercially packaged. Raw chicken stored above shrimp in white stand up reach in cooler near entrance to kitchen area.

High Priority – Roach activity present as evidenced by live roaches found. Observed 4 live roaches behind/on hand washing sign at hand washing sink next to three compartment sink area. Manager killed and began cleaning area. Observed 3 live roaches between menu paper used to line bottom of box of Togo bowls and lids. Item on expo table at end of cook line. Manager moved item outside. Observed 3 live roaches inside box of aluminum foil. Box stored on dry storage rack near entrance to kitchen. Manager moved item outside. Observed 2 live roaches on gasket of white stand up reach in freezer at entrance to kitchen area. Manager killed roaches and began cleaning gasket. Observed 1 live roach run from box of discarded menus while operator was moving item outside. Items at front counter area near cash register.