| Violation
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Observation
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32-04-4
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Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
Observed at both bathrooms in dining area.
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14-01-5
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Basic - Bowl or other container with no handle used to dispense food.
Observed below preparation table no handle bowl used to dispense chicken base. Operator removed no handle bowl during time of inspection. **Corrected On-Site**
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23-24-4
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Basic - Buildup of food debris/soil residue on equipment door handles.
Observed door handles of reach in cooler to the left of microwave soiled with food debris. **Repeat Violation**
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13-03-4
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Basic - Employee with no hair restraint while engaging in food preparation.
Observed operator engage in food preparation without hair restraint. Operator acquired hairnet during time of inspection. **Repeat Violation**
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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.
Observed gap at exit door of kitchen.
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36-22-4
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Basic - Floor area(s) covered with standing water.
Observed standing water on floor below reach in cooler to the left of steam table.
Observed standing water below three compartment sink.
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36-01-4
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Basic - Floor not cleaned when the least amount of food is exposed.
Observed accumulation of grease and food debris throughout kitchen.
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08B-38-4
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Basic - Food stored on floor.
Observed containers of chicken base stored to the left of exit door. Operator elevated containers 6 inches off of floor during time of inspection.
Observed case of plantains on floor below preparation table. Operator removed case from floor during time of inspection.
Observed case of pumpkin on floor below preparation table. Operator removed case from floor during time of inspection. **Corrected On-Site**
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36-24-5
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Basic - Hole in or other damage to wall.
Observed whole in wall behind mop sink. **Repeat Violation**
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10-20-4
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Basic - In-use tongs stored on equipment door handle between uses.
Observed tongs on oven door handle. Operator removed during time of inspection. **Corrected On-Site**
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10-01-5
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Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.
Observed below preparation table in container of rice handle scoop submerged in uncooked rice. Operator removed during time of inspection. **Corrected On-Site**
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23-03-4
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Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Observed gaskets throughout kitchen soiled.
Observed interior of oven soiled with food debris.
Observed preparation table at cook line soiled with food debris and accumulation of grease.
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12B-13-4
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Basic - Opened employee beverage container in a cold holding unit with food to be served to customers.
Observed employee drink in reach in cooler to the left of microwave. Operator discarded of employee drinks during time of inspection.
Observed employee drink in reach in cooler at front counter. Operator discarded of employee drinks during time of inspection. **Corrected On-Site**
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29-49-6
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Basic - Standing water in bottom of reach-in-cooler.
Observed standing water in reach in cooler to the left of steam table.
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06-01-5
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Basic - Time/temperature control for safety food thawed in an improper manner.
Observed raw whole muscle beef, pork tenderloin, and chicken defrosting in preparation sink and three compartment sink in standing water. Operator drained water and began defrosting in running water during time of inspection. **Corrected On-Site**
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36-50-4
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Basic - Unclean building components, attachments or fixtures.
Observed accumulation of grease at hood system above cook line.
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36-27-5
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Basic - Wall soiled with accumulated grease, food debris, and/or dust.
Observed wall soiled with accumulation of grease and food debris throughout kitchen area.
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29-11-4
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Basic - Water leaking from pipe and/or faucet/handle.
Observed leaking pipe at three compartment sink.
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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.
Observed in reach in cooler to the left of steam table raw chicken stored over bread products. Operator removed chicken from reach in cooler during time of inspection.
Observed in reach in cooler to the left of steam table raw beef stored over bread products. Operator removed raw beef from reach in cooler during time of inspection. **Corrected On-Site**
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08A-20-5
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High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
Observed raw chicken stored in container holding raw pork. Operator removed raw chicken from container and stored separately during time of inspection. **Corrected On-Site**
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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.
Observed in reach in cooler to the left of microwaves potato corn soup (47F - Cold Holding), as per operator more than 6 hours. Employee states soup was prepared the night before and left in cooler all night. Operator discarded soup during time of inspection.
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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 F.
Observed in reach in cooler to the left of microwaves potato corn soup (47F - Cold Holding), as per operator more than 6 hours. Employee states soup was prepared the night before and left in cooler all night. Operator discarded soup during time of inspection.
Observed in reach in cooler to the left of steam table raw chicken (52F - Cold Holding), raw steak (52F - Cold Holding), cooked chicharron (67F - Cold Holding), cooked onions (48F - Cold Holding), cooked sausage (52F - Cold Holding), raw shelled eggs (52F - Cold Holding), as per operator less than 4 hours. Items were placed in another reach in cooler and over ice for rapid cooling during time of inspection.
**Corrective Action Taken**
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12A-03-4
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Intermediate - Employee washed hands in a sink other than an approved handwash sink.
Observed operator wash hand in three compartment sink. Operator was coached on proper procedure.
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31A-01-4
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Intermediate - No handwash sink located in vending machine area where employees service bulk food machines.
Observed in hand wash sink to the right of three compartment raw swai filets being defrosted. Operator removed swai filets from hand wash sink during time of inspection. **Corrected On-Site**
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22-31-4
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Intermediate - Non-pitting surface rust on food-contact equipment.p
Observed surface rust in reach in cooler to the left of steam table.
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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.
Observed hot sauce made in house, as per operator prepared more than 24 hours, without date marking.
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