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Shot at a Haitian strip mall, where I had a plate of rice with ox tail and fried chicken for just six bucks. The lady gave me the combination meal because that's all she had left from her lunch service. The seats were torn, the flowers plastic, but the food was excellent, and I do not care that this is the last inspection report for Chez Nel Nel:

-Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. beans 89 left on the stove.

-Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. fish 101 left on the stove

-Critical. Observed raw animal food stored over ready-to-eat food. raw non commercially wrapped fish over beans in the reach in cooler Corrected On Site.

-Critical. Observed food stored on floor. lemons stored on floor in front of the hand sink

-Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. plate in container Corrected On Site.

-Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. another plate in a container Corrected On Site.

-Observed nonfood-grade containers used for food storage. grey and black containers being used for food storage

-Observed wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. On the cutting board

-Critical. Observed interior of microwave soiled.

-Critical. Outer openings not protected with self-closing doors. rear door

-Critical. Outer openings of establishment cannot be properly sealed when not in operation. rear door missing door sweep .

-Twenty (20) foot-candles of light not provided in bathroom area. men's light in-op

-Critical. Observed toxic item stored by utensils. chlorine over pots and pans in the kitchen Corrected On Site.

-Observed unnecessary items on the premise. old flat grill by the men's restroom

-Critical. Certified Food Manager unable to answer basic Food Code questions. unaware of big 5.

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