| Violation
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Observation
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12B-07-4
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Basic - - From initial inspection : Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
. Operator immediately removed **Corrected On-Site** - From follow-up inspection 2025-06-26: **Time Extended**
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14-11-5
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Basic - - From initial inspection : Basic - Equipment in poor repair.
Chest freezer lid torn on cook line - From follow-up inspection 2025-06-26: **Time Extended**
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08B-47-4
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Basic - - From initial inspection : Basic - Food not stored at least 6 inches off of the floor.
Boxed oil on floor - From follow-up inspection 2025-06-26: **Time Extended**
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10-17-4
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Basic - - From initial inspection : Basic - In-use knife/knives stored in cracks between pieces of equipment.
Knife in between prep coolers. Operator immediately removed **Corrected On-Site** - From follow-up inspection 2025-06-26: **Time Extended**
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10-20-4
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Basic - - From initial inspection : Basic - In-use tongs stored on equipment door handle between uses.
Tongs on oven door. Operator immediately removed - From follow-up inspection 2025-06-26: **Time Extended**
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22-08-4
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Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.
Interior of microwave
- From follow-up inspection 2025-06-26: **Time Extended**
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23-03-4
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Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
-Under microwave
-Sides of flat top, fryers ,grill, coolers,
-Sauces holder on cook line
-Hood filters and covering of hood filters - From follow-up inspection 2025-06-26: **Time Extended**
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29-19-4
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Basic - - From initial inspection : Basic - Standing water in floor drain/floor drain draining very slowly.
Standing water behind chest freezer on cook line - From follow-up inspection 2025-06-26: **Time Extended**
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06-01-5
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Basic - - From initial inspection : Basic - Time/temperature control for safety food thawed in an improper manner.
Operator thawing fish in container of water at room temperature - From follow-up inspection 2025-06-26: **Time Extended**
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08B-17-4
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Basic - - From initial inspection : Basic - Unwashed fruits/vegetables stored with ready-to-eat food.
Unwashed jalapenos over ready to to eat lettuce and tomatoes in walk in . Operator immediately removed **Corrected On-Site** - From follow-up inspection 2025-06-26: **Time Extended**
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29-11-4
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Basic - - From initial inspection : Basic - Water leaking from pipe and/or faucet/handle.
-Pipe leaking onto floor next to triple sink
- slow draining hand sink in kitchen - From follow-up inspection 2025-06-26: **Time Extended**
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09-01-4
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High Priority - - From initial 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.
Server put lemon on plate to be served without using gloves - From follow-up inspection 2025-06-26: **Time Extended**
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08A-05-6
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High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food.
-raw chicken over cut tomatoes and lettuce in walk in
-Raw Shrimp over cut tomatoes in reach in cooler. Operator immediately removed.
**Corrected On-Site** - From follow-up inspection 2025-06-26: **Time Extended**
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03B-01-6
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High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.
queso (92F - Hot Holding); marinara (62F - Hot Holding) less than 4 hrs in steam well advised to reheat to 165F for temp recovery. **Corrective Action Taken** **Warning** - From follow-up inspection 2025-06-26: queso (125F - Hot Holding); marinara (119F - Hot Holding) less than 4 hrs in steam well per operator . advised to reheat to 165F for temp recovery. And keep on flat top or grill. Steamwell was turned to max temperature and water was only 130F **Time Extended**
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31A-11-4
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Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing.
Hand sink in kitchen had fish thawing inside. Operator immediately removed **Corrected On-Site** - From follow-up inspection 2025-06-26: **Time Extended**
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16-37-1
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Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Operator test strips are damaged by water and not useful - From follow-up inspection 2025-06-26: **Time Extended**
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31B-02-4
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Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
At sink in kitchen. Operator refilled **Corrected On-Site** - From follow-up inspection 2025-06-26: **Time Extended**
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