| Violation
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Observation
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53A-11-1
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Critical - Certified Food Manager unable to answer basic Food Code questions. cold holding temperature
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27-04-1
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Critical - Cold water not provided/shut off at employee handwash sink. front line
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03D-05-1
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Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.Beans in walk in cooler cooked yesterday, temperature taken today at 44f. Verified with Manager Hector
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14-31-1
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Equipment or utensils not designed or constructed in a manner consistent with the food code. bowls used in bulk seasoning containers
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32-16-1
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Critical - Hand wash sink lacking proper hand drying provisions. no sign or soap at sink on front line. Repeat Violation.
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31-09-1
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Critical - Handwash sink not accessible for employee use at all times. Repeat Violation. front cooks line
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27-16-1
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Critical - Hot water not provided/shut off at employee hand wash sink. front line
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14-30-1
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Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. bucket in walk in cooler
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17-07-1
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Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. chlorine
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09-04-1
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Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. cutting vegetables
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22-20-1
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Critical - Observed buildup of slime in the interior of ice machine. Repeat Violation.
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08B-04-1
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Critical - Observed cloth used as a food-contact surface. under cutting board at cook line
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12B-01-1
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Critical - Observed employee eating while preparing food. on front line
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12A-16-1
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Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. before gloves when cooking food.
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08B-03-1
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Critical - Observed employee food stored with restaurant food. Cereal with restaurant food at cook line.
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08A-28-1
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Critical - Observed food stored on floor. oil jugs in storage area and soda boxes in cooler
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22-28-1
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Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. on line
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35A-08-1
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Critical - Observed live flies in kitchen. Repeat Violation fruit flies in closet with mop sink and throughout kitchen
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17-03-1
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Critical - Observed missing/inaccurate/damaged gauges on dishmachine.
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14-51-1
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Observed nonfood-grade containers used for food storage.grocery style bags used for tortillas on front line
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18-04-1
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Observed old labels stuck to food containers after cleaning. bus tubs on shelf
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03A-07-1
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Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. shrimp 47f corrective action-iced down
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08A-27-1
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Critical - Observed raw animal food stored over cooked food. Repeat Violation. multiple in walk in cooler
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08A-26-1
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Critical - Observed raw animal food stored over ready-to-eat food. sausage in reach in cooler and open packages of chicken tenders and nuggets in reach in freezer all on front line.
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08A-24-1
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Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. shrimp and fish on cooks line
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25-01-1
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Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination. straws at bar
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41A-02-1
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Critical - Observed toxic item stored by food. chemicals stored on same shelf as sauces
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03B-03-1
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Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. cut beef 69f, chicken 59f, beef steak 49f. Under front counter at cook line. corrective action voluntarily discarded
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02-22-1
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Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. multiple in walk in cooler
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01B-16-1
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Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). black beans
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21-12-1
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Wet wiping cloth not stored in sanitizing solution between uses. on front line
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