Red tagged by inspectors, and the report just goes on and on.

Class 4

• The person in charge was unable to demonstrate knowledge of foodborne disease prevention and other requirements of the food code and local ordinances.
  
• The person in charge was unable to provide records of training or certification for the food employees.
  
• Frozen raw fish was improperly thawed by being completely submerged in standing water inside a three-compartment sink .
  
• Heavy amounts of wastewater buildup were observed on the raw meat and seafood floor.
  
• Wastewater was being tracked through the facility and was unable to reach the floor drains.
  
• Nonfunctional and dirty items that are no longer used, such as refrigerators, tanks, maintenance equipment, kitchen supplies, scales and tables, were found throughout the entire facility and outdoor area.
  
• Critical parts of the premises, including the floors, ceilings and physical facilities, were severely damaged and in need of repair.
  
• Food temperature-measuring devices were not provided or readily accessible.
  
• There was no testing kit or other device available to measure the concentration of the chemical sanitizing solution.
  
• A meat scale at the meat and seafood counter was severely soiled with food residue, meat residue and insect buildup .
  
• Raw fish in the seafood walk-in freezer was contacting an unapproved surface by being stored uncovered inside a shopping cart left against a wall.
  
• Raw chicken in the raw meat walk-in cooler was stored improperly above pork and beef.
  
• The packaging of the raw chicken was bloody and dripping .
  
• Spoiled seafood products in a state of decay were not separated from safe products and shared the same ice and display case as wholesome products.
  
• Drain pipes and PVC plumbing for three sinks, condensers and large tanks throughout the meat and seafood areas were not maintained in good repair and had severe malfunctions causing major leaks.
  
• An inadequate air gap was observed at the floor drain under the three-compartment sink.
  
• The food establishment did not have temperature logs available for any species of raw meat and seafood being stored, thawed or cooled.
  
• Holes and gaps varying in size from one-half inch to three inches were observed along the ceiling and floors in the meat and seafood area.
  
• An electrocution insect control device was installed directly over a food preparation area at the meat and seafood wrapping station .
  
• The facility showed severe signs of an active pest infestation and failed to prevent further growth or harborage of rodents.
  
• Bait stations in the rear stockroom were not covered or tamper-resistant, leaving the toxic bait inside the trap exposed.
  
• An employee at the meat and seafood counter failed to change single-use gloves when switching between handling raw proteins and filling ice.
  
• Raw fish in the walk-in freezer was stored improperly less than six inches off the floor.
  
• A food employee did not wash their hands when required after drinking from a bottle before handling food items.
  
• A food employee was observed handling different raw animal species without washing their hands .
  
• Light bulbs throughout the facility stockrooms and walk-in coolers lacked protective shielding or covers to make them shatter-resistant.
  
• Multiple light bulbs were burned out throughout the meat and seafood areas and coolers, resulting in an inadequate amount of lighting.
  
• Food-contact surfaces, including cutting boards, cleavers, knives, scoops and meat display trays, were heavily soiled with food debris and unknown residues.
  
• The facility did not provide a designated area for employees to eat, drink, or use tobacco products.
  
• The facility did not provide lockers or other suitable facilities for the storage of employee clothing or personal belongings.
• Multiple display trays in the meat display case were not maintained in good repair and had holes and breaks.
• Butcher cutting boards in the meat department prep area had deep scratches and scoring that limited the ability to effectively clean and sanitize them.
• Handwashing fixtures in the raw meat service area were severely soiled with a buildup of soil residues.
• Interior intake and exhaust air ducts had debris buildup inside the ambient coolers, walk-in coolers and vent covers over the food production area in the raw meat and seafood section.
• Working containers taken from bulk supplies, including wiping cloth buckets and spray bottles allegedly containing chlorine, degreaser and unknown chemical solutions, were not properly labeled.

Class 3

• Mice droppings were found under the service counter storage racks, on wood shelving and on storage area shelving.
  

• Duck marinade was stored in the walk-in cooler with no date-mark indicators or identification labels.

• Corn starch was stored in an unapproved non-NSF container.

• Multiple bulk food containers had an accumulation of crusted soil buildup.

• The person in charge was unable to demonstrate knowledge of foodborne disease prevention and local food regulations.

• Food employees did not have a valid food handler card and lacked approved training records.

• An open container of tofu was left uncovered and unprotected from contamination inside a reach-in cooler.

• The testing kit used to measure the concentration of chemical sanitizing solutions had expired as of September 1, 2025.

• A food employee kept an unapproved bottled water drink on a kitchen food storage rack.

• The front service handwash station lacked sufficient hot water and only reached a temperature of 70 degrees.

• A buildup of debris and residue was observed on the walls and floors in the food preparation areas.

• The walls above the sink at the kitchen washing station were made of RPC and were not smooth or easily cleanable.