| Violation
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Observation
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22-20-5
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Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Ice machine has blackish mold-like substance. **Warning**
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14-01-5
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Basic - Bowl or other container with no handle used to dispense food.
Plastic cup in container of sauce in walk in cooler. **Repeat Violation** **Warning**
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36-32-5
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Basic - Ceiling/ceiling tile shows damage or is in disrepair.
Hole in ceiling tile in kitchen prep area. **Warning**
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36-34-5
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Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
AC vents in kitchen have grease and dust buildup. **Warning**
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12B-12-5
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Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container.
Employee drinking from open container of coffee in kitchen. **Warning**
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12B-02-4
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Basic - Employee eating in a food preparation or other restricted area.
1) Multiple employees eating while preparing food in kitchen area and not changing gloves and washing hands after.
2) Employee drinking from open container of coffee in kitchen.
Reviewed with manager to explain procedures to employees for eating away from kitchen and proper handwashing. **Corrective Action Taken** **Warning**
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35B-01-4
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Basic - Exterior door has a gap at the threshold that opens to the outside.
Back door of kitchen has visible gap in bottom of door. **Warning**
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36-73-4
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Basic - Floor soiled/has accumulation of debris.
Floor area around cook line and back storage area. **Warning**
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08B-38-4
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Basic - Food stored on floor.
Onions stored in box on walk in cooler floor. Employee moved from floor to. **Corrected On-Site** **Warning**
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36-68-5
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Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling.
Hood vents have heavy grease buildup. **Warning**
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10-20-4
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Basic - In-use tongs stored on equipment door handle between uses.
Tongs hanging on oven door in kitchen. **Warning**
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12B-01-4
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Basic - Multiple employees eating while preparing food and not changing gloves and washing hands after.
Reviewed with manager to explain procedures to employees for eating away from kitchen and proper handwashing. **Corrective Action Taken** **Warning**
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14-17-4
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Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
Shelves in walk in cooler rusted and soiled. **Warning**
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36-27-5
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Basic - Wall soiled with accumulated grease, food debris, and/or dust.
Walls throughout kitchen soiled especially near back hand wash sink and reach in freezer. **Warning**
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12A-28-4
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High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Employee touched soiled cloth tucked in apron after handling raw foods. Explained to manager that wiping cloths cannot be tucked in aprons and used for wiping hands. **Corrective Action Taken** **Warning**
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12A-05-4
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High Priority - Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Multiple employees eating in kitchen and not washing hands and changing gloves before moving to next task. Reviewed with manager to explain handwashing procedures. **Corrective Action Taken** **Warning**
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01B-07-4
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High Priority - Food with mold-like growth. See stop sale.
In walk in cooler, partial bus pan of refried beans with white mold spots. **Warning**
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14-31-5
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High Priority - Nonfood-grade bags used in direct contact with food.
Pork and cheese mix in standard plastic to go bags in walk in cooler. Advised manager to use food storage approved bags. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
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50-17-3
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High Priority - Operating with an expired Division of Hotels and Restaurants license.
Expired 12-1-2024 **Repeat Violation** **Admin Complaint**
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08A-05-6
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High Priority - Raw animal food stored over/not properly separated from ready-to-eat food.
Open container with raw shrimp stored above house made Pico de Gallo in reach in back freezer. Employee moved shrimp. **Corrected On-Site** **Warning**
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03A-03-5
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High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less.
In walk in cooler, flats of raw shell eggs (56F - Ambient). Eggs in-unit more than 24 hrs. See stop sale. **Warning**
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12A-09-4
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High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
Employees did not change gloves after handling raw foods and continued preparing multiple food items. Reviewed with manager to explain to employees the proper use of gloves and washing hands. **Corrective Action Taken** **Warning**
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01B-02-5
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High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.
1) In walk in cooler, Block cheese (56F - Cold Holding); cooked beans (57F - Cold Holding); tomatoes vegetable sauce (56F - Cold Holding); cooked pork mix (57F - Cold Holding); cooked potato cheese mix (56F - Cold Holding); cooked pork cheese mix (57F - Cold Holding); refried beans (56F - Cold Holding); raw beef ribs (57F - Cold Holding); shredded cabbage mix (57F - Cold Holding); sour cream (57F - Cold Holding). Per employee no items prepared or portioned today and all items in unit more than 24 hrs.
2) In walk in cooler, flats of raw shell eggs (56F - Ambient). Eggs in-unit more than 24 hrs. **Repeat Violation** **Warning**
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03A-02-5
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High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.
In walk in cooler, Block cheese (56F - Cold Holding); cooked beans (57F - Cold Holding); tomatoes vegetable sauce (56F - Cold Holding); cooked pork mix (57F - Cold Holding); cooked potato cheese mix (56F - Cold Holding); cooked pork cheese mix (57F - Cold Holding); refried beans (56F - Cold Holding); raw beef ribs (57F - Cold Holding); shredded cabbage mix (57F - Cold Holding); sour cream (57F - Cold Holding). Per employee no items prepared or portioned today and all items in unit more than 24 hrs. See stop sale. **Repeat Violation** **Admin Complaint**
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05-05-4
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Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit.
Ambient thermometers in walk in cooler reading 38 F and 42F. All foods 56F to 57 F. **Warning**
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01C-03-4
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Intermediate - Clam/mussel/oyster tags not marked with last date served.
Clam tags not date marked. **Warning**
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16-37-1
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Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No quaternary test kits available. **Warning**
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05-03-4
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Intermediate - Probe thermometer not within the intended measuring range of use.
Thermometer reached 36F in ice water, not lowering to 32F. **Warning**
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02C-02-5
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Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
In walk in cooler, refried beans, assorted mixtures for pappusas and tamales in reach in cooler in kitchen not date marked from when prepared. Per employee all items prepared more than 24 hours. **Repeat Violation** **Admin Complaint**
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