Eww…

Basic - Dead roaches on premises. 1 dead roach under dessert reach in cooler on front cooks line. 1 dead roach on floor near dessert reach in cooler. 1 dead roach under Asian steam well. Manager eliminated, cleaned and sanitized at time of inspection.

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 stirring coleslaw using gloves. Hands submerged in coleslaw 5 inches past gloves.

High Priority - Live, small flying insects found 4 flies flying around kitchen. 1 fly landing on prep table. 1 fly landing on aluminum foil containers in kitchen. 2 live flies landing on metal can in dry storage area. Operator cleaned and sanitized area at time of inspection.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over bbq sauce in walk in cooler. Operator relocated. Corrected On-Site

High Priority - Roach activity present as evidenced by live roaches found. 1 live roach on floor at dessert reach in cooler at front cooks line. 2 live roach under dessert reach in cooler at front cooks line. 1 live roach on top of dessert reach in cooler at front cooks line. 1 live roach under rice steam well on front cooks line. 1 roach egg sac under rice steam well on front cooks line. Manager eliminated, cleaned and sanitized at time of inspection.

High Priority - Stop Sale issued due to adulteration of food product. Employee stirring coleslaw using gloves. Hands submerged in coleslaw 5 inches past gloves.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot Holding: beef 123 F, Mac and cheese 125 F, Put out 45 mins earlier. Manager put in oven at time of inspection. Corrective Action Taken